Field & Fork Network

A Recipe For Your Weekend- Campfire Culinary

In Uncategorized on July 20, 2012 at 6:00 pm

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Looking for some inspiration in the kitchen? Well, perhaps it’s time to think outside the kitchen. Our summer issue is packed with delicious, simple recipes and helpful tips for cooking outdoors over a campfire. Check out a few recipes here and then find more on shelves in the magazine.

Recipes by Laura Anhalt

Main Dishes

Stone-Cooked Whole Salmon

  • 1 whole salmon, deboned, gutted and with the skin on
  • Garlic, sliced thinly
  • 1 lemon, sliced
  • Salt & pepper as needed

The whole salmon should be clean and butterflied open. Rub the outside skin with salt and pepper and place it, opened and skin side down, on the stone it will cook on. Sprinkle the inside of the fish with additional salt and pepper and then add the garlic and lemon slices towards one side only and then fold it closed.

Transfer the rock with the salmon on it to the campfire and cook until done. Wait to flip it until the bottom side is thoroughly cooked.

Side Dishes

Stuffed Onions

  • 3 large onions, whole
  • 3 large garlic cloves, whole & peeled
  • 3 oz cup of olive oil
  • 3 oz of honey
  • 1 tsp of salt
  • 1 tsp of black pepper
  • Wooden skewers or tin foil

Mix the salt, pepper, olive oil and honey in a bowl or use a ½ gallon Ziploc bag. Set aside.

Cut the top and the bottom of the onion and then peel only the first outside layer of the skin. Make a vertical and clean cut down the middle of the onion and remove a few layers from the center core ( just enough space to stuff it with a garlic clove). Brush some of the marinade in the center of the onions, stuff one half with the garlic clove and put the onion back together, holding it with three skewers inserted at different angles. Coat the onions with the remaining marinate, and place them on the campfire grill until they become soft throughout and slightly charred on the outside. If you are using tin foil wrap, instead of using the skewers, wrap the prepared onions in foil and set them to cook and soften on the red hot embers flipping them at constant intervals to allow even cooking.

Three Sisters Succotash

  • 1 cup of corn kernels
  • 1 cup of zucchini, chopped
  • 1 cup of canned black beans
  • Thyme sprigs, as needed
  • Salt & pepper, as needed
  • ¼ cup of water
  • Tin foil

Mix all of the ingredients together, season the mixture with salt & pepper and make tin foil pockets to contain the mixture. Seal them tight. It should render for about 4 servings. Place the pockets on top of the embers flipping them at constant intervals to allow even cooking.

Dutch Oven Breakfast Casseroles

Egg, Cheese and Sausage Breakfast Casserole

  • 4 slices of bread
  • ½ lb of sausage, cooked
  • 8 oz of grated cheese
  • 6 eggs
  • 2 cups of milk
  • 1½ tsp of dry mustard
  • Butter, for greasing
  • Salt & pepper

Line your Dutch oven with foil and lightly grease with butter. Crumble the bread into the Dutch Oven then top with crumbled cooked sausage. Cover with cheese. Mix the eggs, milk and mustard. Pour the egg mix onto the bread, sausage, and cheese and season with salt and pepper. Cover and place on the campfire red hot embers and using a shovel, place a few on top. It should be done in about 35 minutes.

French Toast Casserole

  • ½ of a large loaf of French bread
  • 4 eggs
  • 1 ½ cups of milk
  • 4 tbsp of sugar
  • 1 tsp cinnamon or nutmeg
  • ¾ tsp of salt
  • 1 tsp of vanilla
  • 4 tbsp of butter, cut into small pieces

Tear bread into 1-2 inch chunks. Put torn bread in an 8″ Dutch oven. Beat together all remaining ingredients, except butter. Pour over the bread. Dot the top with butter. Cover and place on the campfire red hot embers and place a few on top. It should be done in 30-45 minutes, when the eggs are set.


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