Outdoor Adventure USA

Favorite Camp Meal Recipes

ANNOUNCEMENT For all those within the range of the Keller Peak Repeater, all is well and we will be seeing you tonight for the net.

But, for all of our IRLP and Echolink listeners, it appears that we have no internet on the mountain, due to recent bad weather. Unfortunately, access to the repeater site is blocked by snow, and it is so deep that none of the usual vehicles (including the power company) are able to make their way through the 10+feet of snow which covers the roads. One of the downsides of high level repeaters is that we get high level weather, and lots of it!!! BOTTOM LINE - we have no internet, which means no IRLP and no Echolink. Apologies to all of our out of area listeners.

Back to our Net Preview

Consider this a warm-up for our upcoming events. As many know, we are very serious about our food and we never let our remote and primitive surroundings get in the way of great meals. In fact, after a three or four day event, it may be hard to remember which meals were the best.

This is the opportunity for the great chefs and cooks out there to give out the secrets of their best recipes. For those who are considering joining us in the future, this net will give you a chance to see what you may have in store during your stay.

So, don't be shy. Give this your best shot, and make plans to join us. Just a couple of guidelines:

• all prep work must be done at camp (no take-out food)

• all prep work must be done with whatever equipment you plan on bringing (remember our camps usually have no facilities, e.g. electricity.)

• all recipes must contain ingredients that you bring with you to camp.

• recipes can be for breakfast, lunch, dinner, deserts, or appetizers.

Kids Menu

1 Jelly Eggs
Kids love this and adults enjoy it too. Use more jelly for kid and less for adults.
Very easy - do not add salt and pepper or or other items into the eggs.
Just follow the pictures.


Make an omlet with one, two or 3 eggs if you want 2 kids to share one. Make sure pan is well greased.
Place jelly or jam in the middle.
Roll it up.
Eat it.
2. Cat Tail Eggs

Last night while you kids were sleeping I caught a big cat messing around outside and I cut his tail off.
We are going to have cat tail scrambled eggs this morning.

Start with a hot dog left over from a prior meal.
Cut it into medalions
Fry them up nice and brown Add an egg and sramble it with salt and pepper.
Add hot sauce for the adults.
3. Radish Bread
My adopted German Grandfather used to make Radish bread for me in the summer time when it was to hot to cook a big meal. We had cheeses and salami, etc. with the meal.

You need cheap fresh white bread

Put Lots of butter on the bread and pleanty of fresh radishes picked out of the garden that day (or just go to the store)
Slice the radishes. They can be as thick as you like. It needs lots of salt. Cut to make the open face sandwich easier to eat.
(The radishes want to fall off. For kids maybe quarter it also.)

It is quite surprising to learn just how quickly you can learn to make outstanding food at camp and on the trail.

Resist the urge to open that can of chili there is so much more out there.

I have found a really great cookbook written by a real cowboy and his wonderful wife.

The book is called “A Taste of Cowboy” by Kent Rollins. The book is nicely written beautifully bound and absolutely loaded with great food ideas. There are compelling stories that I can imagine would be equal to those heard around the campfire. Old cookie Kent Rollins has sections related to camp cooking , cast iron, sourdough, appetizers, desserts.

The book is available at https://kentrollins.com website, Amazon, and your favorite bookstores.

I am greatly anticipating his new book scheduled for release in March of 2020 “Faith, Family & the Feast”

A favorite camp dish is Huevos Rancheros, easy to prepare and absolutely full of flavor.
I will let Kent Rollins explain his version for you so you can understand how easy it is. He really has a wonderful way of presenting information, His online videos are truly entertaining and useful with new videos all the time.

GREAT CAMP RECIPES

The question that most campers should ask themselves is, why would you spend so much time preparing great meals at home, and then turn around and serve anything less when camping. Stated differently, would you serve the same meals at home that you serve while camping?

I suppose not everyone will answer these questions the same, but for us, we believe that there is no reason why camp meals should not be as great as those we have at home, and that has been the way we approach all of our trips. So, in the end, it is not a matter of how quickly a meal can be prepared, but how creative and carefully we plan for really good eats.

Meal prep and meal time is is not just about great food (although that is really important.) In addition, there is a social component to this time. A good analogy, and one that makes this point, is something we find in most homes today - the kitchen is a central gathering place when guests are present. At camp, the same is true, and having several helping hands as well as dinner guests, who are all present while the meal is prepared, makes for a great experience.

And, while we are on the topic of the social benefits of group participation, I need to emphasize that all the things I mention above, hold true for appetizers, morning coffee, wine tasting, and after dinner drinks and deserts. Good food should go with good friends!!!

DTK's Take on Camp Meals

This will come as no surprise to those who have listened to our nets or those who travel with us on our various camping trips. My preferred method of preparing camp dinner meals is the pressure cooker. Recently, I had to replace my very well used Fagor Pressure cooker and was disappointed to find that the company was out of business. So, the search began, and ended quickly when I discovered the Cuisinart pressure cooker. Here is why I rely on the pressure cooker:

• The entire meal can be prepared in one pot

• the pressure cooker is not affected by altitude

• since the pot is sealed, more of the nutrients remain in the food

• the pressure used to cook also infuses great flavor to the food

• meals can be fully cooked in a fraction of the time by other methods, (saves fuel)

• meals are served piping hot (especially appreciated when the weather turns cold)

• the pressure cooker takes up no more room that any other pot

Favorite Recipes

1. Chicken Adobo (Pressure Cooker)

This one is my favorite, and a favorite of many of our camping friends. This meal is an exception to my "one pot" comment, above, but only if you prepare the meal with my favorite side - rice. Sides can also include slices of avocado, tortillas, or fruit. The ingredient list is simple, but it is the pressure cooker which gives this meal much of its very flavorful appeal. Time permitting, there is a story that goes along with this dish, but for now, the ingredients:

• chicken (thighs are best)

• olive oil

• onions

• garlic

• chipotle peppers

• bay leaves

• soy sauce

• white wine vinegar

• water

• rice

2. Beef Stroganoff (Pressure Cooker)

This meal may share the top spot in my list of favorite camp meals. With a good glass of red wine, this one can't be beat!!! For those with a camp oven, you are well advised to add biscuits, with butter, to make a wonderful addition to this meal. Ingredients:

• beef (preferably filet, and from Trader Joes)

• flour

• onions

• garlic

• beef broth

• mushrooms (lots)

• tomato paste

• Worcestershire sauce

• sour creme

• egg noodles

3. Eggs Benedict

This meal is an extraordinary breakfast treat, and it is best prepared with two chefs, working together. The ingredients are simple, and each chef can add the extras as he sees fit:

• English Muffins, toasted

• Canadian Bacon

• eggs

• Hollandaise sauce

4. Chicken Acapulco.

I haven't tried this one YET, but the ingredients so fascinated me that it will (I think) become a favorite.



There Is No Shortage of Pressure Cooker Recipes:

Chili Cornbread Pot Pie

Can be made completely in a Dutch oven, or chili can be made separately from cornbread.

Easy to make. Ground beef, eggs, milk, and cheese need refrigeration. Beef could be replaced with canned chicken.


At Horse Springs Camp (Kingston Range) making cornbread in Coleman oven, chili in Dutch oven on stove.


Made at home in oven; same outcome as using coals with Dutch oven


Dig in!

Please check me in tonight. Thanks.

Dutch Oven Tri Tip

Ingredients
• 2-3 lbs of TriTip roast
• 2 tablespoons of dry rub
• 1 - 7 oz. can adobo sauce Chipotle Peppers
• 2 cups of red wine
• 1 medium onion
• 1 tablespoon olive oil

Instructions

Preheat a 12 inch dutch oven over 8 charcoal briquettes. Add a tablespoon of olive oil and sear the tri tip on both sides just enough to brown the roast.

Remove the trip tip and place big slices of onions in the bottom of the dutch oven to make an onion trivot. You can also add bell peppers and other vegitables if desired.

Place the roast back into the oven so that it sits on top of the thick onion slices. Pour in about half a bottle of a good red wine (using a good wine is a very important part of the recipe).

Spoon out a half to one full can of Chipotle peppers in adobo sauce on top of the roast.

Place the lid on the oven and then place about 14 coals on top. This will give you about 350˚ F.

Cook the roast in the oven for about 30 to 40 minutes.

Of course you will need to drink a glass or two of the wine while you are waiting thus the reason for using a good wine!

This recipe is so easy I hate to call it a recipe.
I use the Costco pre-seasoned tri tip. There are two options at Costco both are fabulous. One is in the meat section in a blue tray with a dry rub. The other is in a sealed prepackaged bag.

Once the meat is medium-rare to medium (still pink in the middle) remove, slice and serve.
UPDATE:

Okay, just wanted to provide a quick update-

After 35 minutes (I like the Tri Tip medium rare) I took it out of the dutch oven and let it stand for about 10 minutes.

Then sliced and served. I hope you all get to try this... It really is pretty special!

Confession:

This was an accident! I was going to try to make a tri tip when Dave (K6DTK) had half a can of those wonderful Chipotle Peppers. I had no idea what they were and thought what the heck... SO I threw them in.

Then I was struggling with the temperature and that's when Tom (KI6FHA) gave me a crash course on temperature control!

The onion thin was purely because I forgot my cast iron trivot... And so that's how this recipe was born (that I really can't take credit for!

Hope you enjoy!
Jack~

Check in Please:
Jack M. KK6WXQ
John D. KM6FXI
Kevin P. KK6DGL

Kevin is in Northern Cal but will be listening in and said he would try to get on EchoLink.

Thanks!

Jack - I jumping in on your post.
I followed your recipe last night. The Tri Tip was tastey.

Please check me in.

WD6USA
Jeff, Highland, CA

Early checkin please.