Fall is nearly here and red leaves will soon be falling on top of our heads! What better time to plan a fall camp cookout? Here's a great supper menu for all of us who have picky eaters, messy fingers, and wiggly lil' campers! Beware: Your kiddies are going to want to help. Make sure you've brought plenty of soap and wash cloths for all.
Supper by the Fire:
Camp Kabobs, grilled corn on the cob, and a yummy blueberry cobbler for desert!
Camp kabobs
No mess and easy, they're also fun to skewer. Kabobs can be roasted and toasted like marshmallows.
While we all like our kabobs made with different foods (my kids won't touch peppers of any color), the fun part is selecting the ingredients you would like for your own personal kabob and then putting them on a hot dog roasting stick. For the camp kabob it's easiest to pre-chop ingredients and season at home. If you like to do your slicing and dicing outside in the open air and have a great camp table to assist, simply mix up your seasoning and apply just before roasting!
Suggested Ingredients:
Peppers (red, yellow, orange or green, they're all lovely and delicious)
Mushrooms
Zucchini
Crook neck squash
Tomatoes (cherry tomatoes work best, but if you have any kind of garden tomato, simply slice and skewer!)
Red onion
Steak
Chicken
Lamb
Seasoning:
1 1/2 cups oil (olive oil is fantastic at home, but burns quickly in a camp fire. For camp kabobs I recommend Canola oil or vegetable oil)
3/4 cup soy sauce
1/2 tsp salt
3 tblsp chopped parsley
1 tsp ground pepper
1-2 tblsp minced garlic (if using garlic salt, substitute for salt)
Directions:
Select the vegetables and/or meats for your personal kabob. Skewer them on regular kabob sticks and place over grill on the fire, or utilize hot dog sticks if you are roasting old school style over the flames!
Blend all the seasoning ingredients for 30 seconds by briskly whisking them with a fork. Marinade vegetables and meats for up to 8 hours, or apply directly before roasting by rolling a skewer or hot dog stick in the seasoning.
Grilled corn on the cob
The secret to great corn on the cob that's prepared by cooking directly in a fire pit is easy peasy! Follow these quick directions for tender, grilled corn on the cob every time.
Ingredients:
Several ears of corn
Salt and Butter to taste if desired
Directions:
Prepare your corn for fire roasting by first soaking it inside of its husk for a few hours. Once you've got it out, don't worry about letting it dry. Immediately wrap it up in a good-sized sheet of aluminum foil. Wrap it up again in a long sheet of newspaper. Then wrap it up one last time in another sheet of aluminum foil. Voila! Nuke proof and fire proof and ready to roast.
Once in your campfire coals, give it a good 30-45 min. before seeing if it's ready. These ears taste amazing without any butter of salt on them (I know... it's hard to believe! We're butter lovers too). If you like camping as simply as possible, feel free to leave the butter at home! You're not going to miss it.
Blueberry Cobbler
Now for the main dish..... er..... I mean dessert ;)
Using frozen or fresh blueberries always makes the best cobbler. Dutch oven cooking need not be intimidating. Basically, throw it all in the dutch oven and set over hot coals!
Ingredients:
1/3 cup butter
2 cups flour
2 cups sugar
1 tbsp. baking powder
1 tsp. salt
1 1/2 cups milk
4 cups blueberries, frozen or fresh
1/2 cup sugar
1 tsp grated lemon zest
1 tsp lemon juice
2 tsp ground cinnamon
1/4 cup water
Directions:
Melt butter in a 12-inch dutch oven. You'll want to be sure that you have a good amount of hot coals underneath, but not too many. You want the equivalent of in coals of 10-12 briguettes underneath your dutch oven.
Wash blueberries and drain, or thaw frozen blueberries. Then combine the berries, 1/2 cup sugar, lemon zest, lemon juice, cinnamon, and water.
Coat the blueberries by stirring.
In a separate bowl combine 2 cups of sugar, baking powder, and salt. Stir, add milk until the batter is smooth.
Pour the batter over the melted butter in your dutch oven. Do not sitr.
Spoon blueberry mixture over the top of the batter. Do not stir.
Sprinkle remaining 1 tsp cinnamon over the top.
Cover and bake over the eat of your coals. Add the equivalent of 18-20 briguettes over the top of your dutch oven lid. Keep them there for 45-60 minutes. Be sure to rotate your oven and lid 1/4 turn in opposite directions every 10 minutes until crust is golden brown. Enjoy!
Serves 8-10
Find the original recipe here at DutchovenChef.com!
Camping in the summertime is hot work and traditional fun. Camp outs in the autumn are cool, crisp, magical, and (with this great supper menu) delicious!
