2012 Campfire / Campstove Recipe Contest

[bwca]

2012 Campfire / Campstove Recipe Contest

Do you consider yourself a chef of the Northwoods? Have you learned some great recipes from your old scouting days or from camping with mom and dad? Share your delectable delights and win!

Rules:

Everyone is welcome to participate, amateur or professional.
This contest is not just open to Boundary Waters (BWCA) and Quetico campers - it is open to all, but recipes must follow BWCA rules.
Recipes must be your own, or taught to you.
Do not copy recipes from books or magazines unless you are the author.
Ingredients must not contain canned or glass bottled items unless directions are included to repackage the items to comply with BWCA rules: http://www.bwca.cc/tripplanning/rules.htm

To enter, simply reply to this message and post your recipe. Accompanying stories and photos are encouraged.
Submissions will be accepted through December 31st, 2012.

If you wish, you may post a photo of your finished product, or a series of photos of the process. Photos are encouraged. Photos must portray cooking in accordance with the rules of the BWCAW. When posting, please refrain from posting HUGE image files. An ideal size is 640 x 480. Directions on how to resize images and how to post them, can be found at:
viewtopic.php?t=223

Prizes:

2 Night Stay at a lakeside cabin at Trail Center courtesy of Trail Center
A Moment of Glory Recipes may be featured on BWCA websites and in local newspapers.
Would you like to offer an additional prize? Contact the board administrator.

Judging:
This year's contest will be judged by Robin Donovan. Robin is the author of Campfire Cuisine: Gourmet Recipes for the Great Outdoors. She is a San Francisco-based freelance journalist, book author, and editor specializing in food, cooking, travel, and other lifestyle topics. Her feature articles, original recipes, and restaurant and cookbook reviews appear frequently on the pages of popular magazines, newspapers, and websites including Cooking Light, Fitness, San Jose Mercury News, Sallys-Place.com, Amazon.com, San Francisco Chronicle's SFGate.com and many others.



Contest featured on http://www.contesthound.com, http://www.sweepstakescrazy.com and grandmajam.com

[North Rangers]

Chicken Pesto with Toasted Pine Nuts

Serves 4 hungry campers/canoers

2 packets pre-cooked chicken (Walmart sells this in a packet pouch form)
1 box Tri-colored Rotini Pasta
1 tube Consentrated Pesto (Cash Wise/Coborns sells this in a squeeze tube, otherwise a dry mix packet can be substituted)
1- 2oz package of Pine Nuts
1 Tbls Oil/Margarine

Cook Pasta.
Meanwhile cook pine nuts in oil over low heat until slightly browned.
Drain Pasta and mix in remaining ingredients. Enjoy!

Wished we had a picture. We had just had this meal the day before while in the BWCA, but didn't discover the contest until we came out. After trying the recipe, it is now our favorite Boundary Waters meal.

[Nort]

Pork chops, stewed tomatoes, and rice

Brown both sides of pork chops in a fry pan--I use butter
Add plastic bag of stewed tomatoes to the pan, turn the heat down to simmer
turn the chops once or twice while they cook
Cook rice

Serve chops and stewed tomatoes over the rice.

[chefk]

Winter Camp Apple Sausage Warm Up
1 pack pre-cooked apple chicken sausage
1 large onion, chopped
2 cloves garlic, minced
3 Gala apples, peeled and chopped
1/3 head of cabbage chopped
¼ C apple cider vinegar
1 TBS caraway seed
Salt and pepper to taste

On a camp stove...
Brown sliced apple chicken sausage and reserve
Sauté onion and garlic until the onion begins to soften
Add the remaining ingredients and cook for 15 minutes
Add sausage back and heat through.

Serve over mashed potatoes (at camp) or with wedges of oven baked potatoes. (at home)

This is a wonderful hearty Midwestern dish of German heritage made healthy. It is also an excellent seasonal dish for fall and winter. Camp cooking is easy if you repackage and prep at home. If I'm making a meal that requires cook time or added water I just write the amount on the out side of my meal bag and it's much easier to pack out!

This recipe was from a trip with our dog Luna up to Kettle Moraine North in Wisconsin last winter a common spot for us. This year we made it up to Canada for the first time and did some backwoods camping in Frontenac Provincial Park in Ontario. It was canoe in only and during bear season so double bagging and bear hangs were necessary. We usually do backpacking, so this was a good way to combine lightweight which we were already familiar with, with low scent foods. We've never been to the Boundary Waters, but have heard tons of great stories on our backpacking boards and would love to make it our next trip. Thanks for the contest.

[chefk]

Here's another one for you if you have warm weather and like to fish...
Shore Lunch
Pack in:
1 packet Italian Dressing
1 pack Parmesan Noodle side, re-bagged at home adding 1/2 tsp garlic powder, 1/2 tsp dill (optional)
1 Lg head of broccoli. It will survive most temperatures and banging around in your pack.
1 snack baggie of 1/4 C cornmeal, 1/4 C flour, tsp salt, 1/2tsp pepper
lemon
1 packet Italian Dressing
1 cleaned lake fish. Bury remains well away from camp and water

Camp Stove:
Filter water use 1 C to boil noodles. You can Boil broccoli separately or conserve fuel by boiling together. Simmer each 7 minutes total.
In a pan heat dressing.
Coat fish with snack baggie mix and fry on each side 3-4 minutes until golden, serve with lemon wedges.
Pack out garbage.

[sweetheatchefs]

WALKING TACOS


INGREDIENTS

2 Tablespoons extra virgin olive oil
2 shallots, chopped
2 orange bell peppers, diced
4 cloves fresh garlic, minced
2.5 lb lean ground turkey
Pinch of kosher salt and black pepper
1 can organic tomato sauce
1 can diced tomatoes and green chilis
1 cup of your favorite salsa
2 cans of beans, drained. I used black and red kidney
1 can black olives sliced
3 Tablespoons chili powder
1.5 Tablespoon ground cumin
1 Tablespoon hot sauce
Juice from 1 lime
1/2 cup fresh chopped cilantro
1/4 cup masa harina
water for masa harina
6 Bags or cans of Fritos chips
1 bag shredded cheddar cheese, mexican blend
Sour cream
Jalapenos and/or green onions
1 lime cut in wedges

DIRECTIONS

The day before camping get this made and put in a ziplock baggie, you will have a much funner and easy time cooking dinner. It takes about 5 minutes to get everything together at the camp ground!
Heat oil in a large pot or dutch oven over medium heat.
Saute onion, garlic and peppers for 5 minutes or until softened.
Add ground turkey, salt and pepper. Cook until browned.
Pour in tomato sauce, tomatoes, salsa, and stir to combine.
Add in beans, olives, chili powder, cumin, hot sauce, lime juice, salt, pepper as needed.
In a small bowl add masa harina and water mixing with a whisk until a thin consistency such as pancake batter.
Add masa mixture to meat and stir to combine.
Add chopped cilantro and reduce heat to low and simmer for about 30-40 minutes.
Take off stove and let cool. Once cool place in ziplock baggie and refrigerate until ready to serve.
when you are ready to serve, place chili in pot and heat up to desired temperature.
Open bag of fritos or can and add cheese. If using the can fritos close can with lid and shake until cheese starts to melt. If using the bag, stir the cheese until it starts to melt.
Next add the lime juice, dollop on sour cream, sliced jalapenos or green onion and top with cilantro and dig in!
All you have for clean up is the pan you reheated the chili in!

[chefk]

Stromboli

For use in a Dutch oven with a campfire

Packed at home in a large sheet of foil:
8 slices salami
8 slices ham
1 pack pepperoni
8 slices provolone or mozzarella

4 mini packets mustard
1 8 oz plastic ware of pizza sauce

2 containers pizza dough wrapped in plastic wrap

Once camp is set up and the fire is going, prepare stromboli by laying out foil sheet. Stretch pizza dough across sheet and layer 1/2 the ingredients in each dough square. Seal by pinching closed.
Lay foil inside the Dutch oven and cover.
Spread hot coals in the fire pit, place oven in pit and cover top of oven with additional coals.
Cook 30-40 minutes or until dough is crisp and cooked through.

Carefully remove oven from pit returning hot coals back to the pit. Lift lid with Metal Dutch oven lid lifter and remove stromboli. Return oven to pit until completely cooled.

Enjoy!

Always remember to keep water nearby when you have a fire. In addition if you're cooking with kids, explain whats hot and set a boundary for where playing is off limits.
Pack everything back up and store in oven until ready to pack out.

[chefk]

Who won the contest?

[Robin]

I am going to go with the the Winter warm Up Sausage and Cabbage dish.

[chefk]

Awesome thanks! We're actually doing some winter camping this weekend. This will be something really exciting to talk about huddled around the fire.

I can't wait!