 Out and about in a small boat, especially on a beach camping sojourn, one really appreciates bringing a bit of the better things in life along for the ride. Now we are not talking about the ‘kitchen sink’ but a few good items that rate high in satisfaction around the campfire or on the boat. Here are a few things that have worked for us in terms of a Beach/Boat Camping and a few Good Recipes, centered around a boat trip. Some of the best times beach camping can be making special recipes that come from the simplest application of brought along cookware that works for many different things. Our favorite cooking utensil is the deep (10”X3”) cast iron fry pan with glass lid. The following 3 recipes have been worked out so they can be accomplished in the outdoors with a minimum of preparation, refrigeration, and cooking skill. A few things to remember: Cast Iron has a way of gathering up heat and retaining it. So find a place on the campfire to work with a lower fire to get the iron hot--but not too hot. Of you're using a propane stove (as in the picture) turn the heat down low. The glass lid for this pan is most important as you can see how the dishes are cooking. Too many bubbles, with too hot a pan, and the result is mushy. Our coffee pot is used not only for brewing coffee or heating water for hot chocolate or tea, it's also used to cook spaghetti or macaroni noodles or warm water for a quick "spit bath" to get the fish off before climbing in a sleeping bag for a warm night's sleep. Simple Iron Skillet Pilaf • 3/4 Cup Rice --This can be measured out at home and placed in separate ziplock plastic bags for use on demand. • 2 1⁄4 Cups of Broken Linguini Pasta—medium width—measured out at home and placed in a zip-lock bag. • Heat 2 Cups Water in separate small pan on the campfire and stir in 2 TSP. of Powdered Chicken ‘Broth’. • On the Cutting Board Chop: 2 Slices Onion, 1/3 Red Pepper, 2 Garlic Cloves. Meanwhile the Cast Iron Fry Pan has been Pre-Heating on the campfire. • Add approximately 2 TBL. of Olive Oil to fry pan. • Add chopped Onion, Pepper, & Garlic. Cook 2 or 3 minutes and move to a ‘pile’ at side of the iron pan. • Empty zip-lock bag of Pasta into pan. Toast until Pasta is Golden Brown—2 minutes or so stirring. • Empty zip-lock bag of Rice into pan. Cook until Translucent—again a minute or two stirring. • Now Mix All—Rice, Pasta, and the Veggies ‘parked’ to side of pan. • Add Hot Chicken Broth---Cover with Glass Lid---Move to Low Heat on campfire for about 15 to 18 minutes or until bubbling stops. • When moisture is ‘cooked off’, remove lid, fluff a bit and serve hot. Salt &/or Pepper to taste. Iron Skillet Wild Rice • Place a 1 Cup of Wild Rice (your favorite rice will work here also) in a zip-lock bag at home for use on demand. • Pre-heat 10”x3” Iron Skillet. • Pre-heat 2 Cups of water in separate small pan and mix in 2 TSP. of Powdered Chicken ‘Broth’. • Chop a clove or two of Garlic, Chop a slice or two of Onion, Chop a stick of Celery. • Add 1 or 2 Tbl. of Olive Oil to Fry Pan. • Add Chopped Veggies and cook 2 or 3 minutes while stirring and move to a ‘pile’ at side of iron pan. • Add the Cup of Wild Rice and cook for about 5 minutes, stirring from time to time. • Add the 2 Cups of Chicken Bullion Water to the skillet. Stir all together. • Cover with Glass Lid and place on low heat ‘till water is gone. Serve hot, Salt &/or Pepper to taste. Beach Camping Quesadillas • Pre-Heat Cast Iron 10”x3” Fry Pan. • Add a 1 TBL. Olive Oil and spread. • On cutting board Chop: Tomatoes, Black Olives Green Onions or a slice or two of White or Yellow Onion • Shred Romaine Lettuce & Yellow Jack Cheese. • On an 8” Flour Tortilla spread Refried Beans from a can, add Shredded Yellow Jack Cheese. Cover this with another 8” Flour Tortilla. • Place this into the hot Fry Pan and Brown lightly both sides turning with a metal Spatula. • When cooked through remove from pan to plate. Cover top with Shredded Lettuce, Tomatoes, Black Olives, Green Onions and follow with a dollop of Sour Cream &/or your favorite Salsa. Salt & Pepper to taste. By Thom Vetromile |
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