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Camping cuisine
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Prepare tasty meals and you and your friends will be happy campers.
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By Barb Holland
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Long summer weekends and the great outdoors. Camping with family or friends is a wonderful experience, and great food really adds a lot to the enjoyment. But it does require planning and organization to keep it safe and stress-free. Here are some food tips to get you geared up and ready to go. You have a cooler, a camp stove, a small portable propane barbecue or charcoal Hibachi or access to a campsite grill, and possibly a campfire.
The main course
Barbecued ribs: Back ribs are meatier than spareribs and take less space in the cooler. Estimate 1/2 to 3/4 lb (250 to 375 g) per person. At home, cut ribs into 3- to 4-rib pieces. Cook in simmering water for 45 minutes or until tender. Cool and place in zip-top plastic bag; pour in barbecue sauce or marinade; squeeze bag to cover ribs with liquid. Seal and refrigerate. At camp, grill ribs until glazed and heated through.
Fish and seafood
Fish and seafood are highly perishable, so cook the day you catch it. If packing fish at home for the trip, wrap airtight and freeze, or buy it frozen. It will still thaw fairly quickly in a cooler, so plan to serve it the first night out.
Campfire steamed mussels: Rub outside of large pot with liquid dish soap (to make cleanup easier). In pot, combine 1 cup (250 mL) white wine, 1 chopped onion, 2 minced garlic cloves and 1/4 cup (50 mL) chopped fresh parsley. Place on hot fire, bring to a boil, add 4 lbs (2 kg) scrubbed and bearded cultured mussels; cover and cook until shells open, about 4 minutes; discard shells that don't open.
Snacks
Camper nachos: On double-thickness of heavy foil, arrange tortilla chips in one layer. Sprinkle evenly with a little salsa, pickled hot pepper rings or jalapeños (if desired) and grated Tex-Mex Cheddar mixture (available in re-sealable bag). Cook on grill until cheese melts (if cooking on an open grill, loosely tent with foil to hold in heat). This can also be prepared on a large cast iron skillet, pizza pan or baking sheet over grill, using foil tent. Serve with salsa, sour cream and cilantro.
Breakfast bites
Packaged baking mixes are handy and versatile for everything from fluffy pancakes (add some wild blueberries to the mix and don't forget the maple syrup) to flaky biscuits (add some grated cheese to mix and bake in a skillet over medium heat).
Whole eggs and egg whites are available refrigerated in convenient cartons. No shells to break; just scramble in a skillet. For French toast, beat eggs with milk and a pinch of sugar; soak slices of bread in mixture and cook until golden in a buttered skillet.
Always room for dessert
Firm fruit such as apples and oranges travel well. In berry season, pick up fresh local strawberries or blueberries on your way and enjoy once the tent is pitched. There's nothing quite like fresh-picked strawberries, dipped in sour cream and brown sugar.
Crisp cookies, bars, squares and loaves such as banana bread are ideal packers and don't require cooler space.
A final tip: Always pack a little extra. What is it about outdoor activities that increase our appetites?
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