Well... we were going to call this Campfire Surf and Turf Tacos, but when we got to the store they didn't have any acceptable shrimp. Further, it's not really tacos. It's more fajita than taco. So, instead of shrimp we got some Real Tree Smoked Sausage. As I said in the previous post this was the first campfire/completely outdoors recipe we've done. This was last Friday night at Crooked River State Park. I was camping out there so I could set up early to smoke some pork shoulders and chicken the next day for my company picnic. The gates of the state park open at 7am, and that just wasn't early enough to get start smoking so it would be ready by noon. On to the Friday night dish of Campfire Fajitas.
This is the first collaboration I think of my brother in law and I on the blog. Here he is, Nicholas Jeremy Brandon, a real American Hero.
Here's our beautiful camp set up. It's the best spot in the campground. Lots of shade, slightly secluded and river front property of course.
And now, campfire fajitas:
We got the fire going then set up camp. Then we rubbed the pork shoulders and chicken down for the next day and put them back in the cooler. Next we got to prepping for the meal.
For this you will need:
1 pack of flour tortillas
5 red potatoes quartered
2 large cloves of garlic, chopped
Olive oil for tossing
Salt to taste
5 jalapeno peppers, seeded and sliced
1 sliced red onion
1 pack of strip steak sliced into fajita size bite pieces
1 pack of your choice of smoked sausage cut into bite size pieces (we used Real Tree).
1/4 cup fresh chopped basil
2 tablespoons fresh chopped oregano
2 tablespoons fresh chopped thyme
Get a grill skillet. You can find them almost anywhere. Start with the potatoes in the skillet first, as they take the longest to cook. Toss them with some salt and olive oil before fire roasting.
While the potatoes start you can chop the rest of your ingredients. Once all the ingredients are prepared toss them all together in a bowl or right there on the cutting board with a few drizzles of olive oil and salt to taste.
Add them to the skillet and mix with the potatoes. Sizzle, stirring on occasion until onions and peppers are softened to your liking. Push your coals aside and leave the skillet close enough to keep warm and start serving up in the tortilla shells.
Best campfire meal I've ever had. Sorry dad, it was better than campfire hamburger helper.
One last picture... Here is the rising Georgia sun over Crooked River.
Thursday, May 30, 2013
So I've got this company picnic on Saturday. It's at the local state park which has a nice campground. I've been commissioned in smoking the BBQ for the picnic Saturday. It's going to be my biggest smoke ever. 3 Boston Butts, 16 pieces of chicken, and a tiny bit of tofu for the vegans. The ranger is a friend of mine and I've arranged to be at the picnic shelter far before the sun rises Saturday. In order to do this I will need to be camping. Chicken takes no time, but pork butts take at least 8 hours. But this isn't really about Saturday. This is about Friday night. A real bromantic time, with my actual bro, well in law. Oh the broments we will have making this dish. I plan to cut some fresh herbs from the garden tomorrow, rosemary, oregano, basil how about thyme too. It takes a little thyme sometimes friends. Going to bring out some fresh garlic and just a little bit of salt and olive oil. That's just the seasoning! We will also have wild Georgia shrimp, some steak cuts, quartered red potatoes, maybe some onion and jalapeno. All of this, coming soon over an open camp fire.
Stay hungry my friends.
Stay hungry my friends.
Thursday, May 23, 2013
You will need:
1 smoked sausage link of your choice
1 pack of bacon
1 regular unseasoned pork tenderloin
24oz of pineapple juice
2 cloves fresh garlic
1/4 cup fresh chopped parsley
1/4 cup fresh chopped thyme
1/4 cup fresh chopped oregano
1/4 cup fresh chopped basil
2 cups sliced red potatoes
1/4 cup of salt
About 2 cups of shredded cheese of your choice
1/2 stick of butter
Flour to thicken the butter roux
Milk to thin the roux
Seasoning salt to taste
Brining the Tenderloin:
In a medium size tuperware container combine the chopped herbs and garlic with 1/4 cup salt and 24oz pineapple juice. Mix it all up to dissolve the salt. Add the tenderloin and let it sit over night in the refrigerator.
Weave bacon like string weave, large enough to cover your tenderloin. See below.
After 24 hours remove the tenderloin from the refrigerator. Slice a hole straight through the middle of the length of the tenderloin. Push the smoked sausage through the tenderloin and cut off the sausage once it's all the way through. Now cover the exterior in the bacon weave. Preheat the oven for 350 and cook until internal temp is 140. Then broil for 5 minutes to crisp the bacon. Remove and let sit for a few minutes then slice and serve.
Start a roux for the mornay sauce. In a small sauce pan melt a half a stick of butter. Add flour to thicken to a wet sand consistency. Thin this out with a little bit of milk at a time constantly stirring with a whisk. Once smooth and creamy add seasoning salt to your taste and the rest of the smoked sausage diced. Now add your choice of shredded cheese a little bit a time constantly stirring. In a medium size baking dish make layers of mornay, potatoes, mornay, then shredded cheese. Repeat until you run out of your mornay. Then cover with foil and bake at 350 for 40 minutes. If you put it in the same time as the tenderloin it will be ready at the same time. After 40 minutes top with a layer of bread crumbs and broil with the tenderloin. Remove and enjoy.
This was a good one folks. Even the wife liked it. Till next time, take care of yourselves, and each other.
Monday, May 20, 2013
Sunday, May 19, 2013
So I've been looking at where the hits on this blog come from. An impressive 10% come from Russia. So Russian readers, what kind of food do you folks like to eat? Is there anything special you'd like to see on here? How are you finding the blog? How's the weather over there? Thanks for reading. Give me an email sometime email@example.com
Wednesday, May 15, 2013
First, don't be alarmed by the green hue. It comes from the cilantro and poblano chilis. This one really did take me back to middle school Mexican Hot Dish. Weird how it always followed Taco Tuesdays. Well, maybe not. I'm guessing Mexican Hot Dish following Taco Tuesday was just a rebirth of unused taco meat from the day before and soft taco shells and cheese, which is essentially what this is. So here is what you'll need:
1 20 pack of soft flour tortillas
2 large cloves of fresh garlic
About a half cup of fresh cilantro
2lbs of ground meat (I used turkey this time since we have some non-red-meat-eaters at work) - This was for a Quince De Mayo pot luck at work.
1 chopped onion
3 vine ripe tomatoes (medium size chopped and seeded)
3 chopped poblano peppers or the chili pepper of your choice depending on how hot you want it
4 cups of shredded fiesta blend cheese
Start by browning the meat. Cook it all the way through. While this is happening you can chop your produce to go into the food processor. Once you've got everything chopped put it in your food processor. Liquefy that glorious business. This will pretty much turn into a fresh salsa. Once your meat is browned, strain it. Return the meat to the pan you cooked it in and add the salsa. Stir it all well on medium heat for a few minutes. Now get the baking dish. I used a large rectangular one. First spray the pan with cooking spray or your bottom layer will get stuck. Now make one layer of tortillas, then cheese, then meat, then cheese again, then tortilla again. Now another layer of cheese, then meat, then cheese, and tortilla for the last time. You should have a tiny bit of cheese left to sprinkle on top of the casserole for presentation. Now bake in the oven at 350 for about 30 minutes, remove, slice up and enjoy.
See you next time friends. Another special thanks to the 14% of total readers in Russia, holler a comment or email sometime firstname.lastname@example.org