Monday, July 28, 2014

Use That Fire: Gourmet Camping Part 4

After 20 miles of biking, I was ready for food. Especially since I hadn’t eaten since brunch.  So hungry, I had to have an appetizer first.  And I happened to have a few avocados and some chips.Oh, and some onions, tomatoes, Serrano pepper, cilantro, and yes, a few limes.  So it was guacamole and chips. The drink was a watermelon daiquiri.  Served in mini martini glasses.

Oh, camping can be so good. 

After the appetizer, I was refreshed and ready to tackle dinner. And the menu was grilled corn, baked potatoes, grilled salmon and grilled shrimp.

Now ordinarily I wouldn't have cooked salmon and shrimp at the same time, but I hadn't made it to the shrimp the night before, so I needed to cook it.

 The marinade for the wild caught salmon and shrimp was the same and pretty simple. It was olive oil, fresh dill, lemon juice, shallots, kosher salt and fresh cracked pepper.

For the corn, I soaked the ears, removed the silk inside and then wrapped them in tin foil. I put them on the grate over the hot coals to cook for at least 30 minutes (depending on your fire and the heat of the coals). For the potatoes, I poked them, rubbed them in rosemary oil and sprinkled them with kosher salt. I then wrapped them up and placed them with the corn to cook over the coals. The time depends on the size of the potatoes and the heat of the fire. Cook till it's nice and soft on the inside. With potatoes it's always best to cook them longer. The taste only improves.

We also had a nice herbed butter which we used for both the grilled corn and potatoes. This was was tasty and oh so filling. I believe we both slept quite soundly that night. 


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