BECKY'S FAVORITE RECIPES
Tembo Tusk Recipe for Fish Tacos With a Chipotle Aioli Sauce
The Cooking Device
Tembo Tusk Skottle - https://Tembotusk.com
- Tembo Tusk Skottle.png (399.22 KiB) Viewed 30286 times
The Recipe
Ingredients
Butter
3 cod fillets
1 tbsp chile powder
1 tsp garlic salt
3 limes
Chopped cilantro
1 cup mayonnaise
1 tbsp honey
2 canned chipotle chiles in adobo sauce
Salt and pepper
2 large tomatoes
1 white onion
1 jalapeno
Purple cabbage
White corn tortillas
Cooking Tools
Skottle
Spatula/Tongs
Knife
Lid
Cutting board
Spoon
How To: When Using The Tembo Tusk Skottle Grill
You can find this recipe and similar ones on line by searching, "Fish Tacos with a Chipotle Aioli Sauce"
Cut fish fillets in half for a faster cook. Season with chile powder, garlic salt, and the juice of 1 lime. Set aside.
To make the chipotle aioli sauce combine chopped cilantro, mayo, honey, chipotle chiles, the juice of 1 lime, salt and pepper. Set aside and refrigerate if possible.
Next make the pico de gallo. Combine the finely diced tomatoes, onion, cilantro, and jalapeno with the juice of 1 lime, salt and pepper.
Turn the Skottle to medium/low heat. Place about 1 tbsp of butter in the center of the pan and move around until melted.
Place fillets in the center of the Skottle, drizzle a small amount of adobo sauce on top of each piece of fish, and cook.
When the fish is almost cooked, push tortillas to the edge of the Skottle to warm.
Once the fish is cooked and has a nice glaze, push to the edge of the Skottle. Brown tortillas one at a time in the center of the Skottle.
Assemble your tacos with purple cabbage, pico de gallo, chipotle aioli sauce, and guacamole. Enjoy!
Chicken and Doritos
In a large 12” deep cast iron dutch oven, melt a couple tablespoons of butter on the bottom. Roll a 3-4 pound whole chicken in the melted butter so it is buttery all over. Or if you have a smaller pot, melt the butter and pour over from the smaller pot. Crush a large bag of Nacho Cheese Doritos and sprinkle over the chicken. Cook at 350° (17 briquets on top, 8 briquets on bottom), for 1 hour 10 minutes. Take the chicken out of the dutch oven and place in a heat resistant bowl. Shred the chicken off the bones. This can be used with your choice of corn or flour tortillas for street tacos, or larger flour tortillas for burritos.
Heating up a can (or premade homemade) pinto, adzuki or black beans, along with some shredded cheese and chopped up onions makes for a great tasty meal.
When we made this for a Big Bear camping trip, we intended to feed 4 adults and 4 children. However, hubby helped a little boy who crashed his bicycle near our camp and took him to his family. A little while later, the father brought us some carne asada, which we gladly added to our meal, but also shared some of our Dorito Chicken.
Peach Cobbler
Family reunion pot luck dish I made for at least 20 adults and that many more kids of various ages. However, most of the kids ate ice cream that was not made at this campout.
12” or 14” dutch oven
Foil
1 number 10 can of halved or sliced peaches, fluid drained
1 cup Bisquick mix (You may need two batches of the Bisquick mix)
1 cup milk
½ cup butter
1 tsp cinnamon
1 tsp nutmeg
1 cup sugar
Line your Dutch oven with the foil to help with clean up and help preserve the Dutch oven patina. Layer the peach halves in the Dutch oven. If you prefer, slice or dice the peaches. Mix a batch of Bisquick and pour over the peaches. Add another batch if you think it doesn’t cover enough of the peaches. Sprinkle the sugar over the top. Bake at 350° for 1 hour and use appropriate number of briquets. Serve with vanilla ice cream.
Rice with Spam and Eggs and Mixed Veggies (Skottle Recipe)
½ cup rice per person, make at camp or make ahead
1 can of low Sodium Spam, chopped in bite sized pieces
1 cup each:
chopped carrots (thinly sliced)
Scallions
chopped Spinach, kale, chard or other greens
1 can sliced water chestnuts
1 package fresh English peas from Trader Joes
4-6 garlic cloves chopped OR 1 tsp granulate garlic
1 tsp pepper
Cook rice in Skottle according to directions on package, usually 1 cup rice to 2 cups water, veggie broth or chicken broth. Cover and let simmer until rice is al dente. It will cook more when adding all the other ingredients.
OR you can precook your rice at home, if you have enough room in your ice chest or ARB fridge. Yes, you can freeze cooked rice. In fact, it's actually preferable to storing it in the refrigerator, even if you plan to use it within a matter of days. This is because uncooked rice contains a spore-forming bacteria known as Bacillus Cereus. Once cooked, the bacteria in the rice is killed, but because the spores are so heat resistant, they will remain in the rice. When cooked rice is stored for some time, the bacteria can start to grow again, leading to food poisoning. However, storing the rice in the freezer prevents the formation of bacteria, making it the safer option even for short-term storage. All types of rice freeze well, including white, brown, and even fried rice (containing meat and veggies). Batch cooking rice and freezing it for later can be a serious meal prep game changer. This information was taken from
https://www.allrecipes.com/article/can- ... oked-rice/.
If you are using uncooked rice, after the rice is cooked, add chopped up spam and veggies, saute’ing them in a little oil or butter with the rice until heated through.
This can be a main lunch or dinner dish or can be a Mulligan Stew for last day breakfast. If you make the last day breakfast dish, use whatever meat or veggies you might have to add. Whip 4-6 eggs along with some half and half and pour over the cooked meat and veggies. Set temperature to low and cover until the egg is done.
