The Outdoor Chef – Summer 2020 Edition.

It’s the most delicious time of the outdoor chefs year, when the sun is out longer and the opportunity to create culinary masterpieces over a campfire are numerous! Here we’ve curated some of the best campfire recipes from around the web. Look upon them and drool!

BREAKFAST – Campfire French Toast

This breakfast favourite translates extremely well to a campfire! All the comfort of french toast in the great outdoors.

Ingredients:

• 1 loaf of bread of choice
• 8 eggs
• ¼ cup milk
• 1 tsp vanilla
• 1 tsp cinnamon
• ¼ cup sliced almonds
• 1 500g container of fresh strawberries
• Confectioners sugar (Icing Sugar)
• Syrup of choice

 Directions: 

1. Wash strawberries, dice half of the container and slice the other half.
2. Wrap the loaf of bread in parchment paper, then in foil loosely so the bread slices fall slightly open.
3. Sprinkle the diced strawberries over the loaf, taking care to sprinkle some between slices; set aside the sliced strawberries for afterwards.
4. Sprinkle the sliced almonds in the same way as the diced strawberries over the loaf.
5. Whisk eggs, milk, vanilla and cinnamon until frothy. Wrap the foil and parchment paper tighter around the loaf of bread. Pour eggs evenly over the entire loaf of bread before wrapping tightly with a top piece of foil to ensure no leaks.
6. Place over the campfire or grill on low to medium heat for approximately 40 minutes, moving around occasionally to cook evenly. If the bread looks soggy still, cook slightly longer.
7. Remove from heat and let sit for 10 mins before serving with sugar, syrup and sliced strawberries.

https://www.countryliving.com/food-drinks/g2444/campfire-recipes/?slide=35 

LUNCH – Black Bean and Corn Quesadillas

For a festive and vegetarian lunch, throw together this tasty treat over the fire. For avid carnivores, simply add chicken or steak.

Ingredients:

• 2 tbsp extra virgin olive oil
• 1/4 yellow onion, diced (about 1/4 cup)
• 1/4 red bell pepper, diced
• 2 tsp garlic, minced
• 1 can black beans, rinsed and drained
• 1 cup canned corn, drained
• 1/4 cup salsa
• 1 tsp brown sugar
• 1/2 teaspoon cumin
• 1/2 tsp chili powder
• 1 tsp butter
• 4 large tortillas

Optional Toppings:

• Sour Cream
• Salsa
• Guacamole

Directions:

1. Heat olive oil in a large pan to moderate heat. Add onion and bell peppers and saute for 2-3 minutes, or till softened. Add garlic and saute for approximately 30 seconds, or until aromatic. Add beans, wheat, corn, brown sugar, cumin, and chili powder and stir to blend. Reduce heat and cook for another 1-2 minutes.
2. In another skillet, melt the butter over moderate heat. Insert 1 tortilla and top with 1/4 cup cheese and a heaping spoonful of black bean and corn mixture in an even coating, followed by a different 1/4 cup of cheese. Insert another tortilla. Cook until cheese is almost melted and bottom tortilla is golden, then flip the quesadilla to brown the other hand.
3. Top with optional toppings.

DINNER – Seared Cod with Potato and Chorizo Hobo Packs

Being fancy as an outdoor chef is sometimes just a matter of adding a few essential ingredients. And this one is great if you happen to be doing some fishing while camping! 

Ingredients:

Pumpkin Seed–Lime Butter

• 2 tablespoons chopped salted, roasted pumpkin seeds (pepitas)
• 1 tablespoon chopped fresh chives
• ½ teaspoon finely grated lime zest
• 1 tablespoon fresh lime juice
• 4 tablespoons (½ stick) unsalted butter, room temperature
• Kosher salt and freshly ground black pepper

Assembly

• 1½ pounds fingerling potatoes
• 2 ounces dried Spanish chorizo, casings removed, chopped
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 4 6-ounce skinless cod fillets

Directions:

Pumpkin Seed–Lime Butter

• Mix pumpkin seeds, chives, lime zest, and lime juice into butter in a small bowl; season with salt and pepper. Transfer to parchment paper and roll into a log, or scrape into an airtight container; cover and chill. *Do Ahead: Butter can be made 3 days ahead. Keep chilled.

Assembly

• Prepare grill or campfire for medium-high heat. Lay out four 12″ squares of heavy-duty foil. Divide potatoes and chorizo among squares; drizzle with olive oil and season with salt and pepper. Fold edges up and over to create packets; pinch edges closed. Cook on grill until potatoes are tender, 25–35 minutes.
• Heat vegetable oil in a large skillet on camp stove or stovetop over medium-high. Season cod with salt and pepper and cook until underside begins to brown, about 4 minutes. Turn; cook just until cooked through, about 2 minutes. Top with pumpkin seed butter. Open packets and top potatoes with cod; spoon any butter left in pan over.

DESSERT – S’mores! Three Different Ways

Some elegant twists on a campfire favourite! Simply gather the ingredients and assemble!

Ingredients: 

Strawberry S’mores:

• Chips Ahoy! cookies
• Toasted marshmallows
• Sliced strawberries

Chocolate S’mores 2.0

• Chocolate wafer cookies
• Cinnamon-dusted toasted marshmallows
• Milk chocolate squares

Peanut Butter S’mores

• Graham crackers
• Dark chocolate squares
• Toasted marshmallows
• Sliced bananas
• Creamy peanut butter

Directions: 

• To achieve the perfect golden brown, hold skewered marshmallows about 12 inches from the heat and rotate continuously for 3 to 5 minutes. 

*Source(s): bonappetie.com, countryliving.com