These are the recipes for the May long weekend menu, that aren’t elsewhere on Camping and Hiking Ideas. Just click on the highlighted item, and it will take you right to the recipe. If you want the vegetarian menu, click here; if you want the vegetarian recipes, click here.
Bacon Pancake Dippers (Serves 4)
It’s easiest if you have a food-grade squeeze bottle for the pancake batter. Not necessary, though; you can use a tablespoon instead. Also, if you pre-cook the bacon at home it makes things easier as well. Just lay them out flat on a foil-lined baking tray like little soldiers and bake them in a pre-heated oven at 400°F for about 15-20 minutes (begin monitoring at about 12 minutes to get the crispiness you like). Once done transfer the bacon, laid flat still, to paper towel to drain. Cool then place in a plastic container in fridge or freezer until ready to take camping. When you are ready to make the dippers just bring them out and make sure they’re thawed.
- 1/2 lb. bacon, thickness of your choice
- Butter for frying
- 2 cups pancake batter (you can get a great instant home made pancake batter here)
- 1/2 cup maple syrup
Heat frying pan and add butter. When butter has melted, squeeze ovals of batter into the frying pan the length of each strip of bacon. Let fry for about 1 minute, then place a strip of bacon carefully on each oval. Squeeze a drizzle of pancake batter in a squiggly strip overtop along the length of each strip bacon. Flip each strip carefully to fry batter overtop bacon. Brown on both sides and remove to plate to cool. Bacon should be peeking out from batter top side. If not, no worries–it’s all delicious. Stack in a bowl or cup and serve with a small container of maple syrup on the side for dipping.
BBQ Pot Ribs (Serves four)
This is one of the easiest ways to make camping bbq ribs. An even easier option can be found here, with the “Cheaters Always Win Ribs” recipe.
- 4 lbs. ribs–pork spare ribs, baby back ribs, beef ribs; whatever–cut into bite sized pieces that you can hold and gnaw on.
- Bbq sauce (recipe follows)
BBQ Sauce–Mix together, in a big pot, 1 cup tomato sauce, 1/8 cup each cooking molasses, pomegranate syrup (optional but an incredible secret ingredient), cider vinegar, Dijon mustard; 1 tbsp. each garlic powder, paprika, chili powder and Worcestershire sauce, hot sauce to taste. Add 1 small onion, finely minced. Stir in 1/3 cup maple syrup and 1/8 cup lemon juice. Mix over heat. When sauce is hot, add all the ribs you can fit into the pot (should be all four pounds). Cover and simmer, slow-like, for at least an hour, hour and a half. Check ribs to see if meat is nice and tender. If not, continue cooking until it is. Taste sauce and adjust the flavor with salt, pepper and/or more hot sauce of choice. Serve to appreciative, if frighteningly carnivorous, campers.
Brown and Wild Herbed Rice (serves 4)
- 1 cup Brown and Wild Rice Mix (Bob’s Red Mill is a nice blend)
- 2 1/2 cups water or chicken broth
- 1 tablespoon butter
- 2 tablespoons mixed herbs of choice, dry or fresh
Combine everything in a medium saucepan and bring to a boil over high heat. Reduce heat until mixture is simmering gently, then place a tight-fitting lid over pot and simmer for 45-55 minutes until rice is tender and liquid is absorbed. At this point you can stir in a little more butter and salt and pepper if you want, but it’s great without it too.
Instant Mix Bran Muffins (makes 12 muffins)
You’ll have to make these at home if you don’t have a camping oven that takes muffin tins. Otherwise proceed with your camp oven as you would at home:
- 2 cups Instant Mix (Recipe can be accessed here)
- 1-1/2 cups bran cereal
- 1 cup buttermilk
- 2 eggs
- 1/2 cup raisins (optional)
Mix batter together and, using a tablespoon, spoon mix into well-greased muffin tin. Bake at 350°F for 20-30 minutes. Muffins are done when they sound slightly hollow when tapped on top.
- 1/2 lb. extra lean ground beef
- 1/2 green pepper, finely chopped
- 1 can (about 540 ml) beans of choice (I use black beans)
- 1 tablespoon crushed garlic
- 2 tablespoons chili powder
- 1/2 cup salsa of choice
- 1 jalapeno pepper, chopped fine (optional)
- 1/4 cup green onion, chopped
- 1/4 cup fresh cilantro, chopped
- 2 cups grated cheddar cheese
- 1/2 cup sour cream or plain yogurt
- 1/4 cup sliced black olives (optional)
Pour tortilla chips into a large bowl. Set aside. In frying pan, fry ground beef and green pepper together until cooked through, then add beans, garlic, chili and salsa, stirring until heated through. Add jalapeno pepper and cook for about two minutes more. Pour over tortilla chips , then sprinkle cheese overtop the hot mixture. Sprinkle cilantro over that, top with sour cream and add olives last. Serve immediately as chips have a tendency to soak up the juices.
Spatchcock Almond-Orange Chicken (Serves two)
The term “spatchcock” refers to removing the back bone from a chicken so it will lay flat, allowing for even cooking, frying and grilling (there is an excellent how-to at this website: http://www.bbcgoodfood.com/technique/how-spatchcock-chicken). You can do this chicken by cutting it up as well, into two wings, thighs, legs, and breasts. A couple of weeks before camping, mix together and pour into a large Ziploc bag:
- 1/2 cup orange juice and almond liqueur
- 1/2 cup plain yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon each orange zest and lemon juice
- a teaspoon of crushed garlic
- 1/4 cup minced fresh cilantro
- 1 tablespoon cornstarch
- 1/4 cup sliced almonds
Add chicken to bag, get as much air out of bag as you can before sealing, and then pop it in the freezer. At the campsite, thaw the chicken out and remove it from the bag, reserving the marinade. Place the chicken in a deep frying pan to which some oil or butter has been added, and fry over low heat, keeping covered but checking and turning, for about 45 minutes. Chicken should be done but not falling off the bone, which makes the next bit difficult. Transfer chicken from pan to grill set over campfire.
Grill for about fifteen minutes, brushing with marinade, turning once after about eight minutes. Set aside. Pour remaining marinade in saucepan (there should be about a cup left) and add 1 tablespoon of cornstarch and 1/4 cup sliced almonds. Cook, stirring, until sauce is thickened. Place chicken on platter and pour sauce over. If you have extra you can garnish with more almond slices, and some orange slices and cilantro if you have any on hand.