BajaNomad

Camping: Recipes -Tips - Fun Things

Pompano - 4-22-2007 at 08:13 PM

This one is fun with your kids ...and they will remember these family camping times fondly.


BREAKFAST IN AN ORANGE

Orange
Egg
Muffin batter
Ziplock bag

One of each ingredients per person. Cut orange in half and carefully remove the meat of the orange without tearing the cup shaped peeling.

Break on egg into one orange cup and fill the other with your favorite muffin batter mixed in a ziplock bag.

Place each cup on its own square of double thickness foil, then bring the four corners of the foil to the top and twist securely to seal. (Be sure to leave enough room for the muffin to rise.)

Set the foil enclosed cups on hot coals for 10 to 15 minutes, then enjoy a delicious breakfast of orange slices, eggs and muffins.

Got some good recipes for family fun or some tips for camping? Post them.

[Edited on 5-3-2007 by Pompano]

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Omlettes

bajaguy - 4-22-2007 at 08:22 PM

We do "boil in a bag" omlettes.....

Bring a big pot of water to a boil...........

make each individual omlette by putting two eggs into a standard zip-lock bag:

add ingredients such as diced tomatoes, chopped onion, avacado, crumbled bacon and/or chopped ham (or anything else you desire).............

mush up the bag to break egg yolks and mix ingredients.

using an permanent felt marker, put owners name on bag

drop bag into boiling water for about 5 minutes or till desired
done-ness.............

remove from water, open bag and dump on plate........

boil in a bag omlettes!!!!!!!!!!!!

Fred - 4-22-2007 at 09:06 PM

TREAT

Peel and slice an apple. Drop into a little olive oil, add sugar or sugar sub. Add a lot of cinnamon and place a flour tortilla over the mixture until it is hot. Fill tortillas with apple and close your eyes. You will have the best apple pie

vacaenbaja - 4-22-2007 at 10:25 PM

Ah camp food! I don't know if these meals taste so good because of where and how hungry you are.
A cut of flank steak marinated as you like it or use the old standby
itallian dressing. put slices of onion,tomato and wrap tightly in foil. Heat on grill or directly on coals. comes out hot and
juicy. Serve with tortillas. Be sure to have a sharp knife to
cut up the meat. Flank steak is stringy. Cut cross grain for
easy eating.
You can also grill flank steak marinated in garlic salt,olive oil and lots of fresh pepper.Cut the meat into bite size pieces
crossgrain. Make a dipping sauce of your favorite barbeque sauce,
Pico Pica hotsauce and add a bit of honey to taste. If you like your dipping sauce on the hoter side add tabasco to fire things up.

BAJACAT - 4-22-2007 at 11:08 PM

Food is a big deal on our camping trips,the menu is well tought out,most of the time.Family tradition for years while camping in Guadalupe Canyon, the first breakfast of the camping trip has been CHILAQUILES ROJOS(RED),for the last 10 years.And you do not need a ziplock bag for these,you just need alot of corn tortillas...

How to make Chilaquiles
1 kilo of tortillas
1 union
4 tomatos or tomato sause(blend tomatos with onion)
Put oil on a pan cook the tortillas untill they are crisppy,then add salt to taste,add the tomato sause mix it good and finally you will have chilaquiles top it off with fresh queso, if you like it spicy add three ppepers to the mix,you can combine the chilaquiles with fry eggs and beans..

Paulina - 4-23-2007 at 07:42 AM

Bajaguy!
We do omletes in a bag also! As a retired Pre-K teacher, it was one of our classroom kitchen receipes for the letter O. I was really happy to see your post!



Quote:
Originally posted by bajaguy
We do "boil in a bag" omlettes.....

Bring a big pot of water to a boil...........

make each individual omlette by putting two eggs into a standard zip-lock bag:

add ingredients such as diced tomatoes, chopped onion, avacado, crumbled bacon and/or chopped ham (or anything else you desire).............

mush up the bag to break egg yolks and mix ingredients.

using an permanent felt marker, put owners name on bag

drop bag into boiling water for about 5 minutes or till desired
done-ness.............

remove from water, open bag and dump on plate........

boil in a bag omlettes!!!!!!!!!!!!


For my entry I'd like to add: Meatloaf in an onion.
Cut one large yellow onion in half.
Carefully hollow out onion(use left over onions in meatloaf) and fill both onion halves with meatloaf mixture.
Put both halves together, rub with oil and wrap in heavy duty foil.
Place on coals and wait till done.
Yum.

P<*)))><

[Edited on 23-4-2007 by Paulina]

Ziplock Omlettes

turtleandtoad - 4-23-2007 at 09:24 AM

A word of warning on these! Make sure you get all the air out of the bag when zipping. (hang the bag over the edge of a table to de-air it).

Air will cause the bag to float and not get cooked all the way through.

It will also expand and can possibly force the zip lock open and drown your omelette :(

getting the air out of a ziplock bag..

Pompano - 4-23-2007 at 09:48 AM

..too easy, we have all done this, but I show it again anyway. We bag a lot of fish when camping UpNorth for camfires later in the day...simple and easy.

Just submerge the ziplock bag in water right up to the ziplock part...but not beyond of course. Now zip the bag closed while just barely above the waterline and presto...an airless sealed bag. You just saved $200 by not buying a Food Saver machine!

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Cypress - 4-23-2007 at 11:24 AM

:tumble:I'm taking notes. :tumble:Gonna try some of these recipes.:bounce:

bajajudy - 4-23-2007 at 12:23 PM

The thing that struck me immediately on most of these recipes is the easy clean up.
Keep 'em comin'

Do-it-Yourself Campsite Oven

Pompano - 4-24-2007 at 03:54 AM

More than half the world’s population – three billion people – cook/bake their daily meals over a wood or charcoal fire.

CARDBOARD OVEN

1 large cardboard box with at least 5 sides (solid top)
Heavy duty Reynolds aluminum foil
Staple gun
About 4 wire coat hangers

With sharp knife or razor, cut around 3 sides of solid top so it will lift up as a lid.

Cover all sides on inside (top included) with 3 layers of foil, shiny side up.

Secure with staples.

Straighten wire coat hangers. Poke through box on both sides to form rack a little above halfway to the lid.

Bend both sides of hanger down on outside of box to form a hook.

Repeat with other 3 hangers with equal distance between them.


To Use:

Start charcoal fire.

Put single layer of hot coals in 9"x13" metal pan.

Set box on top of coals, open side down. Make sure lid is closed.

Now you are ready to bake.

When baking, make sure you check every 5 minutes or so. This oven has tendency to bake faster than regular oven. Inexpensive thermostats may be used to gauge oven temperature.

..and pass me that last piece of banana cream pie, would you?

Campfire cooking tips

Pompano - 4-24-2007 at 04:23 AM

CAMPER'S MEASUREMENTS

You're out in the Baja hinterland whipping up that souffle for the crew's dinner, and you can't find a measuring spoon or cup..so you improvise:

1 fistfull = 1/2 cup
5 finger pinch = 2/3 tsp.
4 finger pinch = 1/2 tsp.
3 finger pinch = 1/8 tsp.
1 finger gob shortening = 1/4 tsp



BROWN BEARS

1 c. sugar
1 tbsp. cinnamon
1 stick butter, softened
2-3 cans refrigerator biscuits

Mix sugar, cinnamon and butter together until well blended.

Take the biscuits and roll in hands to form long snake like pieces. Butter hands first to prevent sticking.

Wrap the snake like dough around a stick in a coil fashion.

Cook over an open fire until cooked (should appear brown).

Roll the cooked dough in the cinnamon mix and put some inside the hole the stick was in.

Grab yours before the kids get them all.
.......................................................................................

More Ziplock Fun

Fudge in a Ziplock bag:

If you need something for a camping trip, try this one.

INGREDIENTS:

3 oz pkg of cream cheese
1 lb box of powdered sugar
2 packets of cocoa mix or 1/2 cup of cocoa
2 tablespoons of butter
2 1 gal zip lock storage bags

PREPARATION:
Place all ingredients in one of the zip lock bags, close and put it in the next zip lock bag. Give everyone a turn at squishing the bags to mix. Mix until smooth... Enjoy!

[Edited on 4-24-2007 by Pompano]

Mexitron - 4-24-2007 at 05:10 AM

Wow, impressive Pompano--gonna have to try some of those!

Here's some more on the box oven

neilmac - 4-24-2007 at 11:51 AM

http://www.macscouter.com/Cooking/BoxOven.html

They say figure each briquete is good for about 40 degrees; use 9 briquetes for 360 deg.

Neil
Quote:
Originally posted by Pompano
More than half the world’s population – three billion people – cook/bake their daily meals over a wood or charcoal fire.

CARDBOARD OVEN

1 large cardboard box with at least 5 sides (solid top)
Heavy duty Reynolds aluminum foil
Staple gun
About 4 wire coat hangers

With sharp knife or razor, cut around 3 sides of solid top so it will lift up as a lid.

Cover all sides on inside (top included) with 3 layers of foil, shiny side up.

Secure with staples.

Straighten wire coat hangers. Poke through box on both sides to form rack a little above halfway to the lid.

Bend both sides of hanger down on outside of box to form a hook.

Repeat with other 3 hangers with equal distance between them.


To Use:

Start charcoal fire.

Put single layer of hot coals in 9"x13" metal pan.

Set box on top of coals, open side down. Make sure lid is closed.

Now you are ready to bake.

When baking, make sure you check every 5 minutes or so. This oven has tendency to bake faster than regular oven. Inexpensive thermostats may be used to gauge oven temperature.

..and pass me that last piece of banana cream pie, would you?

hungry for these again...get out the Dutch oven.

Pompano - 4-25-2007 at 05:27 AM

Italian zucchini

Coat and marinate zucchini or summer squash (one per person) for 30 minutes in a mixture of 1/2 olive oil and 1/2 lemon juice (A half cup of each will coat enough zucchini for 20 people.)

Place one layer of the marinated vegetables in the bottom of the Dutch oven. (A 10-inch oven works great for up to 15 people.)

Sprinkle salt, pepper, and a good coating of grated Romano cheese over the layer, then repeat the process, layer upon layer, until all the zucchini is used or until the oven is almost full.

Sprinkle extra Romano cheese on the top layer.

Place the lid on the oven and cook for 30 to 35 minutes. This is a marvelous tart and tasty vegetable treat, guaranteed.

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Coffee has two virtues...it's wet and it's warm.

Pompano - 4-25-2007 at 06:01 AM

Here's a place to share your 'secrets' to making a good cup of campfire coffee. There are lots of recipes for making coffee in a plain pot over a campfire or for your camping coffee pot. Here is a traditional recipe to get you started.

This ain't Starbucks...Cowboy coffee

You gotta love cowboy coffee, if not so much for the taste, as for the setting.

(The legend of "cowboy coffee"? It was said they made their coffee by putting ground coffee into a clean sock and immerse it in water heated over campfire. When ready, they would pour the coffee into tin cups and drink it.)


Bring one quart of water to a boil in a saucepan.
Add 3/4 cup of ground coffee.
Return to boil.
Immediately remove from heat and cover.
Wait till the grounds sink (approximately 5 minutes).
Serve

Pretty simple, but good stuff. What's your favorite campfire coffee recipe?

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Time for breakfast at your camp?

Pompano - 4-30-2007 at 05:11 AM

Here are a couple good camping breakfast recipes.
These are fun with kids.


EGG IN A HOLE

Butter
Bread
Eggs

Butter bread lightly on both sides, place bread on flat object; I use butter bowl lid.

Cut hole in center of bread with small glass or cup.

Place piece of bread with hole in it on frying pan.

Break open egg, put in the hole of the bread. Break egg yellow.

Cook on medium heat until lightly brown or however you prefer your eggs, and toast.

Here's another winner with the family.

FRANCES' EGGS IN THE NEST

1 can corn beef hash
6 eggs
Salt
Pepper
Butter or margarine

Make six, 6 inch squares with aluminum foil. Butter each square.

Make a nest with corn beef hash on each square of aluminum foil, big enough to hold one egg.

Heat nest on foil for 2 minutes in skillet.

Break egg into center of nest. Salt and pepper to taste. Add one teaspoon water to skillet and cover.

Remove from skillet when eggs are done. Serve with toast.

jimgrms - 4-30-2007 at 06:25 AM

when in the navy i would heat c rations bu pokina a vent hole in the can and settint it some where on the engine to heat works well, did that in baja with a can of chile with my cherokee and forgot about it ,sure messes up a engine compartment

Pompano - 4-30-2007 at 09:12 AM

ah.. 'mulligan de manifold'...I knew it well on many a hard day's drive. Works for extraordinary purposes, but not a camping recipe. ;)

Coyote Stew

BornFisher - 4-30-2007 at 11:59 AM

3 lbs. lean coyote meat, aged
1 cup neatsfoot oil
2 lbs. diced prickly pear
1 quart mesquite beans
2 chopped horse apples
1 dozen ground tumblebugs
1 dozen red habeneros, chopped
1 keg cold Budweiser
Brown coyote in neatsfoot oil, put into pot of boiling stock tank water. Add the remaining ingredients except the keg of Bud....set it aside. Simmer pot for one hour while you sample the keg of Bud. Call all old Baja friends you have to come eat the stew, you drink the Bud. Enjoy.

What??? No "Dutch oven", I'm shocked

Sharksbaja - 4-30-2007 at 12:14 PM

:lol: I thought everyone had a dutch oven in their camping gear. Yes, a little heavy but man o man can some awesome dishes be made in one. Any type of roast with potatoes, onions, carrots and spices. Just put in caols for a couple hours. Yum! You can even make a cake in one.;D

JR's Breakfast

Pompano - 4-30-2007 at 02:22 PM

J.R.’S ONE-SKILLET BREAKFAST

12 eggs
2 cans pre-cooked diced or sliced potatoes, drained
1 onion, diced
1 c. milk
12 oz. diced ham
2 tbsp. shortening
Salt
Pepper

Heat 2 tablespoons shortening in large skillet; add potatoes and onions; brown.

Beat eggs and milk thoroughly in bowl.

Add eggs and milk mixture and diced meat to potatoes and onions in skillet.

Salt and pepper. Cook slowly on low heat, stir frequently. Kick back and relax with your Pacificos and watch the kids play with the desert pack rats.

When most of the liquid is gone, breakfast is ready to serve. This will serve 6 hungry people.



That big skillet has to be in here somewhere!

[Edited on 4-30-2007 by Pompano]

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Oso - 5-1-2007 at 12:15 PM

Pomp, that looks a lot like an NC "pig cooker" for BBQ, or as the event is called, a "pig pickin'", capable of roasting an entire pig "de barba a cola".

Changing the subject, there are few things in Baja as delicious as homemade clam chowder on the beach with fresh clams (purchased from a co-op, of course) :rolleyes:

As I write, I am lunching on clam chowder... from a can.:(

It should really be called "potato chowder". All the brands I've tried seem the same; tiny pinky-nail sized bits of clam, if any, among lots of potato.

Does anyone know of a premium brand of canned clam chowder that actually has clam in it?

tacos de dakota

Gaffer - 5-3-2007 at 10:43 AM

stopped at the fish market in ensenada for a kilo of camarones. double wrapped a handful in foil with a little butter, garlic powder, thinly slice onion and a splash of beer. Slid the package between the heat shield and the manifold of my dodge dakota and continued on down the road. 10 mins later, tacos de dakota. yum

Cypress - 5-3-2007 at 12:10 PM

Probably not many folks want second helpings of that coyote stew.:)

'Full Mooned' Potato Salad

Pompano - 5-3-2007 at 01:18 PM

So, last night the Howl at the Full Moon Party was held by our host, Overboard John. A great time...(it must have been cuz we didn't get home until midnight..!) We held it at a particularily scenic point overlooking Mulege Bay and had a guessing contest as to when the moon would rise. A lucky guesser, Two Dogs, won with his time being closest at 8:42..actual rise time was 8:53.

I tried my hand at making the most simple potato salad recipe I could come up with..and it was not too bad for a first timer and earned a few compliments.

Potato Salad Recipe

INGREDIENTS:

3 pounds potatoes, cooked until just tender, cubed, cooled
5 or 6 hard cooked eggs, cooled, coarsely chopped
1/4 to 1/2 cup chopped red onion
1/4 to 1/2 cup chopped celery, optional
thinly sliced tomatoes and cucumber, for garnish, optional
.
Dressing:
3/4 cup mayonnaise (a little more or less, as desired)
1 to 2 tablespoons prepared mustard
salt and pepper to taste

PREPARATION:
Combine potatoes, egg, onions, and celery. Stir in mayonnaise, mustard, and salt and pepper to taste. (Stir the mayonnaise and mustard in a little at a time, until you have the flavor and consistency you like.)

Top with sliced cucumbers and tomatos...optional.
............................................................................................

Some of the other treats cooked on the campfire included:

jalepeno-stuffed dove breasts wrapped in bacon...yum.

[Edited on 5-3-2007 by Pompano]

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our campfire spot

Pompano - 5-3-2007 at 01:22 PM



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The Full Moon come up right over Pt. Conception

Pompano - 5-3-2007 at 01:23 PM



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Cooking on the campfire.

Pompano - 5-3-2007 at 01:25 PM

Some of the other campfire cooked treats were:

elk backstrap roasts...done rare and sliced thin, these were delicious.

jumbo marinated shrimp

foil-wrapped tamales

and several side dishes, desserts, etc: tossed salad, my potato salad, 2 kinds of brownies (I snared a couple extra for a midnight snack), and stuffed olives. A nice Full Moon campfire dinner

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all in all....another great campfire night.

Pompano - 5-3-2007 at 01:28 PM

bon appetite.

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