There are certain foods that pair well with the great outdoors.The average camper’s default will be burgers on the grill. Burgers are predictable and universally accepted, but if you’re looking to wow your guests…read on. Plus read our companion posts on campsite cooking methods and packing the perfect cooler.
When planning your cook-out we suggest starting with the side dishes.Think fresh and simple. Cold dishes can be prepared in advance and stored in your cooler. Our cowboy caviar should be one of your camping mainstays. It’s bright flavors pair well with any of the following menu suggestions. Basically it’s just a lot of finely chopped vegetables: red onion, tomatoes, red, orange and green bell peppers paired with drained sweet corn kernels and rinsed and drained black beans. Salt and pepper the mixture to taste and add some chopped cilantro and lime juice.
Baked potatoes can also be prepared in advance. Wash them in cold water, dock them with a fork, coat them in cooking oil and season generously with salt, pepper and granulated garlic. Wrap them in foil and put them on the grill or camp stove early.They may take some time to cook – allow about at least an hour and a half.
Feel free to supplement your menu with store bought deli items and canned goods. A platter of cured meats and cheese served with crackers will satisfy ravenous guests while they wait for the main course. An even easier option is jarred salsa and queso served with crunchy tortilla chips.
In a sauce pan, over a charcoal grill or camp stove, you can quickly and easily heat up canned goods like baked beans and chili.
Store bought corn or flour tortillas fare better than bread in hot humid climates. Wrap a dozen in tin foil and toss them on the grill until they become soft and pliable.
For your main dish, you’ll want proteins that cook quickly and predictably. Lobster, and skewered shrimp will cook in just a few minutes. Fish can be a little tricky as it tends to break apart and stick to the grill Try rubbing it with cooking oil, then wrapping in tin foil packets. Add aromatics like thin slices of lemon, onion and tomato. Season the fish with salt, pepper and herbs like tarragon or dill. Add a pat of butter to the package for richness.
Another option to consider is to pre-grill beef or chicken. Remove the meat from the grill and allow it to cool. Next, skewer it with assorted fresh vegetables (button mushrooms, bell peppers or squash) for Kabobs. Place them back on the grill long enough to warm the meat and soften the vegetables until they are crunch tender. You can even serve them with rice. Boil-In-Bag rice packets seeped in boiling water for ten minutes are an easy and unexpected accompaniment.
Sausages with grilled onions and peppers or a pre-marinated flank steak are other easy options. Serve either with warm tortillas, and our cowboy cavier.
For dessert, grilled marshmallows paired with graham crackers and chocolate bars are traditional, but if you want to think outside the box, serve grilled pineapple slices drizzled with balsamic vinegar, cool yogurt cups topped with lightly toasted granola or candied nuts toasted lightly with butter and cinnamon.
Have fun and Grill On.
