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Monday, September 9, 2013

Glam-ping Gourmet: Southern-style Pork, Potatoes and Greens

I've got more good food from our camping adventures to share with you!  This camping dinner is super yummy and requires just a little bit of preparation at home; most of the meal can be prepped and cooked at your campsite.

Home Prep

Drunken Collard Greens
1 head of fresh greens, washed and chopped or 1 and ½ bags of frozen, chopped greens
4-5 slices of bacon or salt pork
1 small onion, chopped
1 (14.5 oz) can of chicken broth
½ tsp. Cayenne pepper
salt and pepper, to taste

In pot over medium heat, brown bacon/salt pork until almost crispy.  Add onion and cook until almost translucent.  Add greens, Cayenne pepper and chicken broth and bring to boil.  Boil for 2 minutes then reduce heat to medium-low, add salt and pepper, cover and simmer for about 1 hour.  Let cool, drain half the liqiud and place in sealable container for transport.

Cooking you Camp Dinner

Southern-style Barbecue Pork
1 packaged pork tenderloin (usually two in package)
Favorite flavor Barbecue sauce (we used Uncle Rob's homemade Apricot & Peach BBQ sauce - yummy)
salt and pepper to taste

Place tenderloins in a disposable aluminum pan.  Sprinkle with salt and pepper.  Spoon barbecue sauce over pork.  Cover entire pan with tin foil and cook on grill grate (over campfire) or on grill until internal temperature of pork reaches approximately 145-150 degrees F. 

Roasted Sweet Potatoes
Approximately 1 sweet potato per person, peeled and sliced lengthwise
1-2 tsps. Olive oil
½ tsp. dry Rosemary
2 tbsp. butter
salt and pepper, to taste

Place peeled and sliced sweet potatoes in disposable aluminum pan.  Coat with olive oil and season with Rosemary, salt and pepper.  Cover pan with tin foil and cook on either grill grate over campfire or on grill approximately 20-30 minutes.  Uncover just enough to place pats of butter over potatoes and cook until potatoes are tender, approximately 5-10 minutes.

Drunken Collard Greens
Put pre-cooked collard greens into medium sauce pan; add half a can of beer.  Cook on grill grate over campfire or on grill until heated through.

Serve up your Southern-style barbecue pork and your sides.  Enjoy a delicious camp meal!

Glam-ping Gourmet: Asian Barbecue Night

Ma loves to cook when we are camping...well, it's really "glam-ping" the way we camp...so I guess I can say Ma is a Glam-ping Gourmet.  BOL

One of her favorite dinners to cook is an Asian Barbecue, which usually consists of some Asian-marinated (Korean, Szechuan, etc.) chicken kabobs, Korean cucumber salad and rice noodles.  With a little prep at home before we leave, it is a simple dinner to cook on the first evening in camp. 

Home Prep

Chicken Kabobs, 1-2 days before heading out:  Cube some boneless chicken breast and place it in a zip lock baggie.  Add the marinade of your choosing to the bag with the chicken;  Ma likes either Korean or Szechuan marinade because they are a bit spicy but you could also use a Garlic Ginger or whatever you like best.  Squish the air out of the bag, seal and place in the freezer (so it will slowly defrost in your camp cooler).

Korean Cucumber Salad, 1-2 days before heading out
1-2 seedless cucumbers, thinly sliced
1-2 tsps. sesame oil
2-3 tsps. rice vinegar
½ tsp. salt
½ tsp. sugar
1 scallion or green onion, chopped
1-2 tsps. red pepper flakes (like you use on pizza) - can add more or less for desired heat

Mix all ingredients in sealable bowl/container.  Chill in refrigerator.  (The longer the salad sits the more the heat builds.)

Cooking your Camp Dinner

Chicken Kabobs Recipe
Marinated Chicken
1-2 red bell peppers, cut into approximately 1 inch squares
1 red onion, sliced in half and cut into quarters

Alternately place chicken, red bell pepper and red onion onto kabob skewers.  Cook either on grill (charcoal or portable propane) or grill grate over camp fire until internal temperature of chicken reaches 165 degrees F. 

Rice Noodles
Meanwhile, on camp stove or on grill grate over camp fire, bring pot of water with some rice noodles to boil until noodles expand.  Drain.

Serve chicken and veggies either on skewers or remove from skewers onto plate with or without rice noodles (rice noodles can be served on side as well).  Open your container of cucumber salad.

Dig in and enjoy your Asian Barbecue!

Thursday, January 17, 2013

Lexie's Chicken Tikka Masala

So many have requested this recipe for Chicken Tikka Masala that Lexie (@dogstoyevsky) stole it from her dad and sent it to Taste-Tested by the Dog! 
Thank you, Lexie!
400-700 g chicken (you can add as much or little as you want if you is watching your weight)
250ml plain yogurt
Juice of one lemon
1 tbsp chopped coriander
4 tsp garlic & ginger paste each
2 tsp chili powder
1 tsp salt
1/2tsp turmeric

Wednesday, September 5, 2012

Wordless Wednesday - Cheese, please!

I am not supposed to beg...but with Levi and Lenox getting some free cheese from Aunt Linda, I decided to join in!