BajaNomad

Camp Food

BornFisher - 4-30-2017 at 07:58 PM

Any suggestions? I`ve had most everything from rattlesnake tacos with cactus apples on the side, to beanies/weenies with Bimbo!

willardguy - 4-30-2017 at 08:01 PM

frito's with Hormel is always a crowd pleaser ;)

bajabuddha - 4-30-2017 at 09:02 PM

C E V I C H E ! :cool:

ehall - 5-1-2017 at 04:58 AM

Whole jalapeños cooked over an open fire. And beer, lots of beer.

BajaMama - 5-1-2017 at 05:23 AM

While we don't camp like we used to, and we have never camped in Baja, we love to cook when we camp. Dutch oven in a must. You can make really easy cobblers. And roast meats & chicken. We like to toss potatoes wrapped in foil into the fire. Use left over potatoes & meats (and anything else that sounds good) for a nice breakfast hash. Sausage is easier than bacon, for big groups Boy Scouts has a "Mountain Man" recipe. French toast is also an easy camp breakfast. We also like to grill chicken, ribs, steaks, etc. Veggies grilled on skewers are good too. If you want any recipes, let me know, the cobbler is fabulous, hubby won lots of contests with it.

shari - 5-1-2017 at 07:40 AM

we love to camp as generally try to eat what is near our camp whether it be scallops, fish, clams or goat & lamb....depending where you camp. We buy local goodies wherever we can like the ladies empanadas, machaca, cheese, wine or whatever they make.

It is a great way to contribute to the local economy and meet the folks too not to mention having nice fresh food.

But I pack canned sardines & crackers just in case of famine.

Howard - 5-1-2017 at 08:20 AM

Samores and I always use to bring my very good friend, Sr. Don Juilio.

woody with a view - 5-1-2017 at 08:26 AM

The smell of bacon cooking on a beach is the best!
Digging Pismo clams for linguini is a close second!

wilderone - 5-1-2017 at 08:43 AM

Si - I enjoy sampling local tamales (Jesus Maria), fish tacos (Guer. Negro, smoked fish (Ensenada), oranges (Vizcaino), etc. As for groceries to bring, sometimes you don't feel like cooking or the weather is bad, so nuts, cheese, dried salamie/crackers, a jar of marinated artichokes or marinated asparagus are always good to create a nutritious meal (along with a Pacifico of course). Dried soups from Sprouts are excellent (black bean, green pea, corn chowder), or ramen bowls, soups with ramen noodles - just boil water. Cans of chili are my standby. Buy tortillas and make quesadillas - plain with cheese or add salsa, avocado. For breakfast, a tortilla heated and crisped in butter with cinnamon and sugar is good - or quesadilla with cheese and egg. A tasty camp meal if you want to put forth the effort, is to make turkey gravy from the packet (add water and simmer), make Stove Top Stuffing according to directions (add water) with a can of turkey or chicken added. When the stuffing is ready, put the gravy on top. This makes plenty for 2 or 3 - too much for 1. The Tasty Bite India cousine meals are heat and serve, and there is pre-cooked rice in a pouch as well. Cabbage keeps well, put some bottled salad dressing on slaw. I am usually cooking for one, so I don't make elaborate meals any longer, and enjoy an occasional restaurant meal. Cookies, granola bars, candy, tortilla chips, cans of salsa, are staples (!). I bring oatmeal and couscous for survival meals, but always end up bringing it home. I try to pack light with a backpacking stove or two and try not to bring too much that will be required to be kept on ice, but for the first 3 days or so I can count on having sour cream (to make dip) (prepare cut vegetables and put in sealed container on ice - it will keep for about 4 days - great with dip), yogurt, hamburger (start frozen).

chuckie - 5-1-2017 at 08:59 AM

I cant count the times I set out with a couple of cans of refried beans and a bag of tortillas...

ehall - 5-1-2017 at 09:11 AM

Quote: Originally posted by BajaMama  
While we don't camp like we used to, and we have never camped in Baja, we love to cook when we camp. Dutch oven in a must. You can make really easy cobblers. And roast meats & chicken. We like to toss potatoes wrapped in foil into the fire. Use left over potatoes & meats (and anything else that sounds good) for a nice breakfast hash. Sausage is easier than bacon, for big groups Boy Scouts has a "Mountain Man" recipe. French toast is also an easy camp breakfast. We also like to grill chicken, ribs, steaks, etc. Veggies grilled on skewers are good too. If you want any recipes, let me know, the cobbler is fabulous, hubby won lots of contests with it.




That sounds great. I want to camp with you guys. lol

aguachico - 5-1-2017 at 09:46 AM

Good oyster farms in San Quintin and Jesus Maria.

DavidT - 5-1-2017 at 09:47 AM

Cat food and bread
Breakfast of champions





Or fishermen with hangovers, whichever :biggrin:

BajaBlanca - 5-1-2017 at 10:05 AM

cobbler recipe please!!

bajabuddha - 5-1-2017 at 11:33 AM

I have stuffed Cornish game hen with wild rice, onions, mushrooms, butter and spices w/ a leetle vino blanco 'n'water in a dutch, buried it in the fire pit and gone for the days' toodle, be it fishing, 4-wheeling, what have you... to come home to one of the most succulent meals ever. Dinty is dandy, but the only thing that makes food tastier is the ambiance of the location.
Put on the dawg! :bounce:

Mexitron - 5-1-2017 at 12:09 PM

One of my favorite meals was just flaked/dried mashed potatoes, but we poured melted butter over them that had freshly dug Baja wild onions sauteed in it.

DanO - 5-1-2017 at 03:47 PM

I like putting together tightly sealed aluminum foil pouches containing single servings of fish filets from the day's catch, some thinly sliced potatoes, onions and zucchini, a sprig or two of thyme or rosemary, a couple of thin slices of lemon or lime, a little knob of butter, salt and pepper, and a splash of white wine (preferably boxed, to avoid breakage). Grill the pouches over hot coals 10-12 minutes, depending on thickness of fish, and distribute to the crew to be opened and enjoyed with the remaining white wine.

On the other hand, if left to my own devices, I'm perfectly happy with Dennison's chili right out of the can, with a shot or two of Corralejo Reposado and a Pacifico back. That way, you only have to clean one spoon, two if you're sharing. ;) For breakfast, substitute Hormel corned beef hash for the chili and coffee for the Pacifico (there is no substitute for the Corralejo).

[Edited on 5-1-2017 by DanO]

woody with a view - 5-1-2017 at 05:03 PM

^^^^:lol:^^^^

BornFisher - 12-1-2017 at 08:18 PM

So what if you obtain some local Pismo clams, what would be a simple recipe? BBQ, steam, raw????

willardguy - 12-1-2017 at 08:34 PM

just put em on the BBQ till they open....remember there's a top and bottom;)

mtgoat666 - 12-1-2017 at 08:58 PM

Quote: Originally posted by BornFisher  
Any suggestions? I`ve had most everything from rattlesnake tacos with cactus apples on the side, to beanies/weenies with Bimbo!


Std car-camping menu...

BFAST
blueberry pancakes, or
Bacon/Eggs, or
Yogurt/granola/fruit
Fruit
Coffee

LUNCH
cold meat
Cheese
Crackers
Sandwich (good old pb&j, best sandwich ever invented)
Fruit

DINNER
Grilled or sautéed meat or fish
Sautéed veggies and/or Salad
Rice or pasta (or good bread, which doesn’t exist in mex, oh well)
Vino, gin/tonic, or Manhattan on rocks (beer is not on menu anymore, it’s bloating, it takes up too much space, and the insulated adult sippy cups (like yeti) make iced mixed drinks last well in desert heat).

BornFisher - 12-1-2017 at 09:11 PM

Quote: Originally posted by willardguy  
just put em on the BBQ till they open....remember there's a top and bottom;)


Hey Williard-- that`s what I did last time-- described it as butter of the sea, with WSB being the bacon of the sea. Trying to figure out the top to bottom thing but sure there is a double entendre in there somewhere!!!

willardguy - 12-1-2017 at 09:16 PM

Quote: Originally posted by BornFisher  
Quote: Originally posted by willardguy  
just put em on the BBQ till they open....remember there's a top and bottom;)


Hey Williard-- that`s what I did last time-- described it as butter of the sea, with WSB being the bacon of the sea. Trying to figure out the top to bottom thing but sure there is a double entendre in there somewhere!!!


when you throw em in a bucket of saltwater to purge em, the half with the animal in it will be on the bottom!

BornFisher - 12-1-2017 at 09:26 PM

Quote: Originally posted by willardguy  
Quote: Originally posted by BornFisher  
Quote: Originally posted by willardguy  
just put em on the BBQ till they open....remember there's a top and bottom;)


Hey Williard-- that`s what I did last time-- described it as butter of the sea, with WSB being the bacon of the sea. Trying to figure out the top to bottom thing but sure there is a double entendre in there somewhere!!!


when you throw em in a bucket of saltwater to purge em, the half with the animal in it will be on the bottom!


Dang I thought you were talking dirty! So you put them on the BBQ the way they come out of the bucket. Gravity thing!!

Goat-- thanks, got any more?

TMW - 12-2-2017 at 10:59 AM

Quote: Originally posted by BajaMama  
Dutch oven in a must. You can make really easy cobblers.


Nomad John M and his wife Barbara cooked a cobbler in a dutch oven when we did the Mojave Trail and it was fantastic.

Personally I don't cook much when I camp. Usually stuff out of a can like tuna fish, chili, soup, beef stew etc. or precooked stuff like hamburger patties. Of course when we are near the water and fish that's different. Nothing taste better than fresh fish.

MMc - 12-2-2017 at 07:00 PM

Pismo clams, Open and clean the clams, chop to 3/4 chunks, Mix with tomatoes, onions, Mild peppers or mild and hot peppers. Put all it back into the clams and top with pad of butter or lard. Place the shells on a fire when the liquid bubbles take off and eat. paper plates will keep you from burning your hands.

We eat late lunch and dinner. if you can cook it at home you can do it on a camp stove and/or a open fire. Sometimes it takes some planning ahead of time too.

I once did tempura shrimp, on tropical rice in pineapple halves, a citrus, greens and nuts salad. Desert was a Pistachio ice cream. This was in Joshua Tree last day of a 4 day climbing trip.

I done pecan crusted trout with a orange cream sauce, White beans and bacon. Spinach salad.

We love pismo clam linguini for dinner and then as a pasta omelette for late breakfast. Warm up the leftovers and add eggs.

wessongroup - 12-3-2017 at 02:17 AM

It all sounds good ... Chirizo, potatoes and eggs .. with torts and hot peppers .. your choice, same for the beverage :biggrin::biggrin:

Mexitron - 12-3-2017 at 10:18 AM

Camping on the beach, make lobster bisque, cioppino, or boullibaise depending on the day's haul, yum.

BajaBreak - 12-3-2017 at 11:18 AM

Fun topic.

Fritos with chili of course, maybe with cheddar cheese.

Tuna with mayo and green onions, scooped up with triscuits or fritos, a little cheese on top can be nice. Yogurt, sandwiches. I just started eating granola with apple sauce as a light bfast lately, with some cinnamon.

All the fresh seafood suggections are great. Bring butter. When in doubt about your cooking, just add more.

My favorite camp food, snack, often 1 course meal, is this peppered jerky. Went there 20 years ago and have been ordering it for camping trips since.

https://thompsonssmokehouse.com/

woody with a view - 12-3-2017 at 11:30 AM

Quote: Originally posted by BornFisher  
So what if you obtain some local Pismo clams, what would be a simple recipe? BBQ, steam, raw????



We clean their stomach real good. There is a clear worm parasite that lives in their gut. Kinda gnarly to eat raw for that reason. Either cook or freeze kills the little fockers. Clam linguini on the beach with fresh parsley is pretty close to heaven.

bajabuddha - 12-3-2017 at 11:43 AM

Butter clams steamed open with garlic and green onion in a little water; melted butter dip w/lemon twist, and a boleo bun to dip in the clam broth.

And, shucked clams or Catalina scallops cooked in nutria-leche (small green box) sauce slightly thickened with a little corn starch n' butter, seasoned with tarragon and basil served over linguine or penne pasta and of course some boleo garlic bread.

B'fast? A warm tamale busted open and 2 over-easy's on top with a heaper of Herdez salsa....... all beach food fit for royalty!

basautter - 12-4-2017 at 06:30 PM

Grilled Jalapenos stuffed with cheese and wrapped in bacon!

Sr.vienes - 12-4-2017 at 07:18 PM

Brisket Snot sammitchs: I smoked a bunch of big briskets for our 30something quail hunt camp out, turned out good but about 1:30 am a few of us got hungry again an I said I’m gonna make you the best grilled cheese sandwich you ever had. Took a big loaf of crusty French bread smeared a bunch of congealed brisket snot from the cold pan, a layer of Provolone cheese and some horseradish wrapped it in tin foil, put it on a flat point shovel sat it on the dying embers of a giant campfire and it was pronounced by one and all as indeed the best grilled cheese Sammitch they had ever had. Never had the nerve to try it sober!!!