Plan on some amazing meals from chefs in the West who love to camp. (And read up on some of our favorite Western wilderness experiences.)
Grilled Chicken with Whiskey Barebecue Sauce and Spicy Slaw
Chef Kelly Liken of Restaurant Kelly Liken in Vail, CO always brings Leopold Bros. or Stranahan's small-batch Colorado Whiskey (both from Denver) and a bag of ice cubes when she camps. Don't forget to pack a heatproof brush for basting the chicken, too.
Yield: Serves 6
Total: 1 Hour, 45 Minutes
Ingredients
SAUCE
1 1/4 cups ketchup
1 to 1 1/2 tsp. hot sauce such as Tabasco
2 tablespoons dark molasses
2 tablespoons Dijon mustard
2 tablespoons whiskey such as Jack Daniel's
2 tablespoons Worcestershire
1 tablespoon cider vinegar
1 large garlic clove, minced
SLAW
1 pound cabbage, cut into shreds
1/4 red onion, cut into long slivers
1/2 red bell pepper, cut into thin strips
2 tablespoons chopped cilantro
1/4 cup extra-virgin olive oil
2 tablespoons sugar
2 tablespoons Champagne vinegar
1 tablespoon lime juice
1/2 teaspoon red chile flakes
1/2 teaspoon kosher salt
1/4 teaspoon pepper
CHICKEN
6 chicken legs with thighs attached or small bone-in breast halves (3 3/4 lbs. total)
1 tablespoon olive oil
Preparation
AT HOME
1. Make sauce: Combine ingredients in a medium saucepan. Cover and simmer 45 minutes to blend flavors, stirring occasionally with a long spoon (sauce spatters). Add a little water if sauce gets too thick to pour. Let cool, then transfer to a plastic container and chill up to 1 week.
2. Make slaw: Toss vegetables in a large bowl to blend. Transfer to a resealable plastic bag. Put remaining ingredients in a small container with a tight-fitting lid. Chill slaw and dressing up to 2 days.
3. Prepare chicken: In a large bowl, coat chicken in oil; pack in a resealable plastic bag and chill up to 2 days, or freeze.
IN CAMP
1. Build a charcoal or wood fire in a grill and let burn to medium (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Bring salad dressing to room temperature. Set aside 1/2 cup sauce.
2. Grill chicken until browned all over, about 15 minutes, turning occasionally. Turn again, generously brush tops with some of remaining sauce, and cook a few minutes; repeat turning and brushing 2 more times, until chicken is well-browned and cooked through, 10 to 15 minutes total.
3. Toss slaw and dressing in a large bowl and serve with chicken and reserved sauce.
Note: Nutritional analysis is per serving.
Nutritional Information
Amount per serving
Calories: 463
Calories from fat: 41%
Protein: 36g
Fat: 22g
Saturated fat: 4.5g
Carbohydrate: 30g
Fiber: 2.3g
Sodium: 999mg
Cholesterol: 119mg
Dutch Oven-Braised Beef and Summer Vegetables
After a day of hiking or swimming, Chef Adam Sappington (from The Country Cat in Portland) likes the simplicity of cooking a one-pot meal like this for his wife and their two young sons.
Yield: Serves 6
Total: 3 Hours
Ingredients
BEEF
6 garlic cloves, minced
2 tablespoons roughly chopped fresh rosemary leaves
2 tablespoons olive oil
About 1 tsp. kosher salt
About 1/2 tsp. pepper
1 boneless beef chuck roast (about 2 lbs.)
VEGETABLES AND COOKING
1 pint cherry tomatoes, stems removed
2 ears corn, cleaned and cut into thirds
1 onion, cut into 6 wedges
1/2 pound green beans, ends trimmed, cut in half
6 baby zucchini (1/2 lb. total), ends trimmed, or regular zucchini cut into chunks
3/4 pound thin-skinned potatoes about 1 in. wide
2 tablespoons butter
About 3 cups chicken broth, divided
Preparation
AT HOME
1. Prepare beef: In a bowl, combine garlic, rosemary, oil, 1 tsp. salt, and 1/2 tsp. pepper. Rub all over beef and pack in a resealable plastic bag. Chill up to 2 days, or freeze.
2. Prepare vegetables: Put tomatoes, corn, and onion in a resealable plastic bag and green beans and zucchini in another; chill up to 2 days. Don't chill potatoes.
IN CAMP
1. Set up a fire for top and bottom dutch-oven cooking (see "How to Use a Dutch Oven," below). Put a 4- to 6-qt. cast-iron camp dutch oven in place, add butter, and melt. Add beef; cook until browned on underside, 10 minutes. Turn meat over, add 2 cups broth, cover, and arrange coals on top of pot. Add fuel now and every 30 minutes (see "Start Cooking," below) and cook 1 hour.
2. Turn meat over, add 1 cup broth, vegetables with corn, and the potatoes; cook, covered, 1 hour. Turn meat and corn, add beans and zucchini, and more broth if pot is getting dry; cook, covered, until meat is very tender, 15 to 30 minutes. Season with more salt and pepper to taste.
How to Use a Dutch Oven
1. Prepare the fire. If you have a campfire going, move any large pieces of still-burning wood to the side and level out your hot coals to fit the size of the dutch oven. If the campground doesn't allow wood fires, burn 50 charcoal briquets till they're mostly gray, 10 to 15 minutes, and spread into an even layer the size of the dutch oven.
2. Set up the oven. For many recipes, you just set the dutch oven on top of the hot coals ("bottom heat cooking"). But there are times when you'll need to heat both the top and bottom of the oven. Just scrape about half the coals to the side and arrange the rest in a circle the size of the dutch oven's outer edge. Set the oven on top of the circle of coals, then pile the rest of the coals on top of the lid.
3. Start cooking. Lift the dutch-oven lid occasionally to check the food and temperature. To decrease the heat, scrape away some fuel. To increase the heat, or to cook longer than 45 minutes, add 6 to 10 new briquets or more wood embers (from that still-burning wood you moved to the side of your firepit) every 30 minutes.
Note: Nutritional analysis is per serving.
Nutritional Information
Amount per serving
Calories: 442
Calories from fat: 42%
Protein: 38g
Fat: 21g
Saturated fat: 6.9g
Carbohydrate: 26g
Fiber: 5.7g
Sodium: 582mg
Cholesterol: 102mg
Fire-Roasted Vegetable Salad
Russell Moore, chef at Camino in Oakland, cooks some of the vegetables for this dish right in the fire, infusing the salad with smokiness. Serve it with fried eggs or any type of grilled meat or fish.
Yield: Serves 6 (makes 10 cups)
Total: 2 Hours
Ingredients
1 garlic clove
2 tablespoons high-quality red wine vinegar
4 medium zucchini, sliced lengthwise 1/2 in. thick
3 ears corn, husks and silks removed
2 ripe tomatoes, cored
1/2 cup extra-virgin olive oil, divided
About 3/4 tsp. kosher salt, divided
About 1/2 tsp. pepper, divided
2 whole onions, unpeeled
2 red bell peppers
2 yellow bell peppers
1 cup lightly packed fresh mint leaves, torn into pieces
Preparation
1. Build a wood fire* in a camp grill or fire ring, using about 4 logs and some kindling; let burn to medium (you can hold your hand 5 in. above cooking grate only 5 to 7 seconds), about 1 hour. Adjust fire so there's a thick area of embers and smaller logs in the middle and larger logs to the sides.
2. Smash garlic, put in a small bowl with vinegar, and set aside. In a large bowl, toss zucchini, corn, and tomatoes with 2 tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper.
3. Place onions in embers between some smaller logs and cook, turning every 10 minutes or so, until completely black and soft when squeezed with tongs, 25 to 40 minutes. Meanwhile, set peppers on embers and cook, turning every few minutes, until completely charred, about 20 minutes. Transfer vegetables to a board and let cool.
4. Set cooking grate in place, if using a portable one. Grill zucchini, corn, and tomatoes (in batches, if needed), turning occasionally, until grill marks appear, 5 to 35 minutes, depending on distance from fire.
5. Pull off blackened outsides from onions and peppers. Cut corn kernels from cobs into large bowl. Cut remaining vegetables into slices or strips, discarding seeds; add to bowl.
6. Stir remaining 6 tbsp. oil into vinegar with remaining 1/4 tsp. each salt and pepper. Toss gently with vegetables, add mint, and more salt and pepper if you like.
*Or cook all the vegetables over (but not in) a medium (350° to 450°) charcoal fire, adding 8 briquets every 30 minutes.
Note: Nutritional analysis is per 1 1/2-cup serving.
Nutritional Information
Amount per serving
Calories: 269
Calories from fat: 64%
Protein: 4.5g
Fat: 20g
Saturated fat: 2.9g
Carbohydrate: 23g
Fiber: 5.2g
Sodium: 212mg
Cholesterol: 0.0mg
Pinnacles Scramble
Annie Somerville of Greens in San Francisco created this dish years ago on a camping trip to Pinnacles National Monument with her husband, and it's been a brunch favorite at the restaurant ever since.
Yield: Serves 4
Total: 1 Hour, 10 Minutes
Ingredients
CHIPOTLE POTATOES
1 can (7 oz.) chipotle chiles in adobo sauce
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 pound large Yukon Gold potatoes, quartered lengthwise and sliced crosswise 1/2 in. thick
1 large poblano chile
4 green onions, sliced diagonally
THE SCRAMBLE AND SERVING
8 large eggs
2 tablespoons milk
About 1/4 tsp. each kosher salt and pepper
2 tablespoons unsalted butter
3/4 cup shredded sharp cheddar cheese
2 tablespoons chopped cilantro
2 cups fire-roasted tomato salsa
Crème fraîche
Warm corn tortillas*
Preparation
AT HOME
1. Make potatoes: Preheat oven to 475°. Purée chipotles and sauce in a blender. Spoon 2 tbsp. into a bowl; save the rest for other uses. Stir in oil, salt, and pepper, then potatoes.
2. Spread potatoes on a rimmed baking sheet lined with parchment paper, leaving a corner empty; put poblano in corner. Bake, turning chile and potatoes occasionally, until chile is blackened and potatoes are well browned, 20 to 25 minutes. Let cool. Peel, stem, seed, and coarsely chop chile. In a plastic container, combine potatoes, chile, and onions; chill until used, up to 2 days.
IN CAMP
1. Whisk eggs and milk in a bowl to blend with 1/4 tsp. each salt and pepper; set aside. Heat a large cast-iron skillet over medium-high heat. Melt butter, then add potato mixture and stir occasionally with a flexible spatula until hot, 2 to 3 minutes.
2. Add egg mixture, reduce heat to medium, and cook, scrambling gently, until set, 2 to 4 minutes; add cheese and cilantro during last minute. Serve with salsa, crème fraîche, and tortillas, plus more salt and pepper to taste.
*Double-wrap tortillas in foil and warm over low heat, turning often.
Note: Nutritional analysis is per serving.
Nutritional Information
Amount per serving
Calories: 461
Calories from fat: 51%
Protein: 21g
Fat: 26g
Saturated fat: 12g
Carbohydrate: 36g
Fiber: 2.4g
Sodium: 1045mg
Cholesterol: 461mg
Gaucho Steak with Four-Herb Chimichurri
Guy Fieri, host of Food Network shows Guy's Big Bite and Diners, Drive-ins and Dives, grew up camping (his first trip was at the tender age of 6 months). The sharp, slightly herby marinade tenderizes and flavors the meat and makes a great bridge to the chimichurri. If you want to cook the steak on the second day of your trip, freeze it in the marinade at home and let it defrost in the cooler while you're at camp.
Yield: Makes 6 servings
Ingredients
Marinade
1 minced garlic clove
1/4 cup cilantro leaves
2 tablespoons olive oil
3 tablespoons tequila
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 1/2 pounds skirt steak
Four-Herb Chimichurri
Preparation
AT HOME
Whirl garlic, cilantro, oil, tequila, lemon and lime juices, salt, and pepper in a blender or food processor. Transfer to a large resealable plastic bag. When ready to marinate steak (at least 1 and up to 24 hours before cooking), add steak to bag, shake to coat with marinade, reseal, and chill.
IN CAMP
Prepare a gas or charcoal grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Grill steak over direct heat (cover if using gas), about 4 minutes per side for medium-rare. Let sit 10 minutes, then cut across the grain into 1/2-in.-thick slices. Serve with Four-Herb Chimichurri.
Note: Nutritional analysis is per serving of steak only.
Nutritional Information
Amount per serving
Calories: 171
Calories from fat: 53%
Protein: 18g
Fat: 10g
Saturated fat: 3.5g
Carbohydrate: 0.4g
Fiber: 0.1g
Sodium: 147mg
Cholesterol: 41mg
Jicama Slaw
The trick to doing camp food well, Guy Fieri has learned, is to plan and prep at home. Cut the vegetables and make the dressing before you leave for your trip, then toss everything together when you're ready to eat.
Yield: Makes 6 to 8 servings
Total: 1 Hour
Ingredients
2 carrots, peeled and julienned
1 small jicama (about 1 1/4 lbs.), peeled and julienned
1 large red bell pepper, cored and very thinly sliced
1/4 head red cabbage, cored and very thinly sliced
1/2 red onion, halved lengthwise and very thinly sliced lengthwise, rinsed, and patted dry
6 tablespoons olive oil
6 tablespoons unseasoned rice vinegar
3 tablespoons fresh lime juice
1 tablespoon minced cilantro leaves, plus more for garnish
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
1/2 teaspoon chili powder
1/2 teaspoon red chile flakes
Preparation
AT HOME
1. Put cut vegetables in a large resealable plastic bag. Keep, chilled, up to 2 days.
2. Combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chile flakes in a small resealable plastic bag or container. Keep, chilled, up to 2 days.
IN CAMP
Add dressing to vegetables, shake to combine well, and let sit 15 minutes, stirring 2 or 3 times. Serve garnished with cilantro, if you like.
Note: Nutritional analysis is per serving.
Nutritional Information
Amount per serving
Calories: 142
Calories from fat: 63%
Protein: 1.3g
Fat: 10g
Saturated fat: 1.4g
Carbohydrate: 12g
Fiber: 4.8g
Sodium: 306mg
Cholesterol: 0.0mg
Chili Lime Corn on the Cob
Guy Fieri's tip: Cooking corn on the cob in its de-silked husk keeps the kernels moist and adds a nice grassy flavor. For less fuss, feel free to fully husk the corn and wrap it in foil.
Yield: Serves 6
Total: 35 Minutes
Ingredients
4 tablespoons butter, at room temperature
1 teaspoon finely shredded lime zest
1 teaspoon chili powder
1/2 teaspoon salt, plus more for sprinkling
1/2 teaspoon freshly ground black pepper
1/4 teaspoon granulated garlic
6 ears sweet corn
Preparation
AT HOME
1. Combine butter, zest, chili powder, salt, pepper, and garlic in a small resealable plastic bag. Mush around to combine thoroughly. Chill until ready to use, then bring to room temperature.
2. At home or campsite: Pull back husk from each ear without detaching from bottom of cob. Remove as much silk as possible and fold husk back over ears. Soak ears in water for at least 30 minutes and up to 1 hour.
IN CAMP
1. Drain ears, open husks, dry ears with paper towels, and spread evenly with butter mixture. Fold husks back over ears and tie in place with kitchen string or strips of husk. Corn can be kept at this point, chilled, up to 24 hours.
2. Prepare grill for indirect medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). If using charcoal, bank coals evenly on opposite sides of the firegrate, leaving a cooler center section; if using gas, turn all burners to high, close lid, and heat 10 minutes. Then turn off one burner and lower others to medium. Grill corn over cooler spot, covered, until tender and charred, 20 minutes. Serve with salt for sprinkling.
Note: Nutritional analysis is per serving.
Nutritional Information
Amount per serving
Calories: 112
Calories from fat: 39%
Protein: 3g
Fat: 4.9g
Saturated fat: 2.5g
Carbohydrate: 17g
Fiber: 2.5g
Sodium: 150mg
Cholesterol: 10mg
Camping breakfasts
Ultimate S'more
This recipe comes from Cindy Pawlcyn, chef-owner of the legendary Mustards Grill in Napa as well as Cindy's Backstreet Kitchen and Go Fish (both in St. Helena, California), and it's actually far easier than it looks. You make the bundles at home and then just heat them in camp.
Yield: Makes 12
Total: 25 Minutes
Ingredients
Vegetable oil
Homemade Graham Crackers
4 bars (3.5 oz. each) dark chocolate with almonds (such as Lindt), each broken into 3 pieces
Homemade Marshmallows
Preparation
1. Fold 12 sheets of foil, each 12 by 20 in., in half crosswise; then oil tops. Center 1 graham cracker on each oiled doubled sheet, then top with a chocolate piece, marshmallow, and another cracker. Gently fold foil over s'mores and crimp to seal.
2. Heat packets on a cooking grate over glowing coals in a campfire or on a grill over medium heat (about 350°), turning often just until chocolate softens, 2 to 3 minutes. Or, using tongs, grasp packets on sides and heat over a low fire.
Make ahead: Through step 1, up to 3 days, airtight and chilled.
Note: Nutritional analysis is per s'more.
Nutritional Information
Amount per serving
Calories: 485
Calories from fat: 45%
Protein: 7.5g
Fat: 25g
Saturated fat: 12g
Carbohydrate: 65g
Fiber: 3.3g
Sodium: 201mg
Cholesterol: 31mg
More camping desserts
