Roanoke Times weather columnist Kevin Myatt says we are about to get nailed by an “Arctic punch” in the next couple of days, which I’m sure will have some of you camping enthusiasts dreaming of a warm summer weekend.
I’ve got just the book to help you plan that next trip: “Ultimate Camp Cooking” by Mike Faverman and Pat Mac. Faverman and Mac, who host a show by the same name, are described on the back cover as “the Abbott and Costello of camp cooking, guaranteed to tickle your funny bone and make your mouth water with this portable and indispensible cookbook for campers, travelers, and outdoor food enthusiasts.”
The book includes such basics as Dutch oven cooking, camp cooking safety and bear safety.
Recipes include Dutch oven Benedict, spicy tequila chicken, bacon mac and white cheese, candied asparagus and blueberry dumplings. I’ll share a recipe below.
If you’re interested in winning this book, leave a comment on this blog entry. I will announce the winner on Monday.
HAPPY NEW YEAR!
Serves 6 to 8
The great thing about this recipe is you can either cook it immediately or throw it in your fridge or cooler and cook it later. This is a good side dish while you’re camping. Because of the foil wrap there is absolutely no cleanup. Everyone likes that.
3 Tbsp. unsalted butter, at room temperature
Salt and black pepper
1 lb. seasoned tater tots
1/2 cup chopped white onion
1/2 cup seeded and chopped green bell pepper
1/2 cup chopped zucchini
Lay 2 feet of aluminum foil on a table and rub some butter along the middle. Add salt and pepper, celery salt and garlic powder. Do not overseason because the tater tots are already seasoned. Put the tots across the butter, then add the chopped vegetables.
Fold up the sides of the foil, making a canoe, then fold up the ends to ensure that none of the mixture falls out. Now take another piece of foil, wrap it around the air pocket, and roll like a newspaper.
Cook for 15 to 20 minutes on both sides over medium-high heat either on a griddle or grill, or in a fire pit. It is done when all of the vegetables are cooked through.
- Adapted from “Ultimate Camp Cooking”