The Foodie Gazette » Campfire

Campfire-grilled salmon

meps — Tue, 03 Jul 2007 05:46:03 +0000

This also works with halibut (and probably lots of other kinds of fish).

Take a big sheet of foil and place a pound of salmon on it. Place lemon slices, onion slices, crushed garlic, tomato slices, or fresh dill sprigs on the fish. Sprinkle with a little salt and pepper. Close up the foil packet.

Make a nice hot wood fire, so that you’ll have a good bed of coals. Or use charcoal. When the coals are ready, spread them out and place a grill rack over the top.

Place the packet on the grill and roast for about 10-15 minutes.

Campfire-roasted onions

meps — Tue, 03 Jul 2007 05:31:35 +0000

If you’ve ever eaten a deep-fried “blooming” onion, you’ll find this to be a relatively healthy variation. You can do them in a campfire or use a charcoal barbecue.

2 large sweet onions, such as Walla Walla or Vidalia
8 T brown sugar
1 t ground chipotle pepper (for a spicy version) or Hungarian paprika (for a mild version)
4 T butter, softened
Dash salt

Peel the onions and slice them in half. Place an onion half on a cutting board with the round side down and the cut side facing up. Carefully make three parallel cuts down into the onion without going all the way through. Turn it 90 degrees and make three more parallel cuts.

Place the onion half on a large square of foil. On each half, spread 1 T butter and then sprinkle with 2 T brown sugar, 1/2 t pepper or paprika, and some salt. Bring the sides of the foil up around the onion and twist the foil together at the top.

Place the foil-wrapped parcels in the coals of a campfire and roast. It takes about 15 minutes if the fire is very hot, or it may take over 30 if the coals are cooler.

When you open the parcels, the onions will be soft and sweet. You can just pull pieces of onion off with your fingers, or use a knife and fork.

Grill or skillet biscuits

meps — Sat, 25 Jul 2009 01:31:06 +0000

Makes 12

1-3/4 C flour
1 t salt
1 T baking powder
3/4 C butter or shortening
3/4 C milk

Combine dry ingredients and cut in shortening until the mixture is crumbly. Warm the milk and stir it in until smooth. The dough should be a little sticky.

Turn the dough out onto a floured surface. Cut into 12 biscuits and using damp hands, shape each one into a round about 5 inches and less than 1/4 inch thick.

Cook in a heavy oiled skillet or a greased grill over medium-high heat. Start by cooking them for a couple of minutes until lightly browned on one side, then turn them for a couple of minutes on the other side. Then turn back to the first side and cook until they have brown patches.

Transfer the cooked biscuits to a plate and cover with a towel. Serve hot.