“You Are What You Eat”
By Chef Trish
History of Camp Cooking
Since the early 1800’s American cooks prepared all of their meals on the fireplace or on outside fire pits. Outdoor cooking has always given time to feed the mind and to feed the body.
Camp Culture
Camping is a time for family and friends to enjoy the experience and flavor of meals cooked on an open fire.
Outdoor cooking is nourishing and wholesome. Healthy food need not be just bean sprouts and granola. Excess fat, sugar and sodium have been known as the villains in the American diet. We all should cook meals that are both good for us and delicious.
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Camp Menu for the Month -- Thanksgiving Camp Feast
Roasted Turkey
¼ Pound of Butter
1 Head of Garlic
½ Cup of White Wine
Salt
2 Oranges
1 Sprig of Rosemary
Lightly rub the turkey inside and out with crushed garlic and lightly salt. Open the cavity and place quartered orange pieces (squeeze the orange juice inside the bird. Lift skin of bird and stuff chunks of butter and garlic under the skin all over the bird. On (breast) under the skin stuff the sprig of rosemary and butter. Rub orange marmalade all over the outside of bird. Pour wine inside the bird. Wrap bird 4 times with heavy aluminum foil. Place on a rack over coals or on a spit. If possible place 2 hot stones inside bird before wrapping. Cooking time depends on the size of the bird.
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Grilled Acorn Squash
3 medium acorn squash
Butter
Brown sugar
Water
Cut squash in half lengthwise: remove seeds, add butter and brown sugar to the inside of squash, with a teaspoon of water. Use a 12x18-inch piece of heavy-duty foil to wrap squash. Grill over medium heat for 50 minutes to 1 hour with the open side facing up.
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Raisin Stuffed Apples
4 large baking apples
½ cup of raisins
½ cup apple juice
2 Tablespoons of chopped walnuts
2 Tablespoons of brown sugar
½ Teaspoon ground cinnamon
1 Tablespoon of butter
Core apples; place each apple on a 12x18 piece of heavy- foil. Combine all ingredients inside each apple to taste. Dot the top with butter, seal loosely, and grill over slow coals for about 1 hour.
Serves 4.
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This month in Chef Trish’s World
Chef Trish will be teaching an overnight Camp Cooking Class.
Where: Weeki Wachee River, Florida
When: November 2007 thru December 2007; March 2008 thru December 2008
What to bring: 1 Apron and a sleeping bag
Cost: $100.00
Objective: To teach young Chefs how to prepare and cook meals on an open fire pit.
To Book: Phone -- 352-596-5175
E-mail: perty_posey@yahoo.com
Happy Thanksgiving Camp Cooking – From Chef Trish
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(This post was edited by Trish_Posey on Nov 13, 2007, 9:00 AM)
