Culinary Adventures with Camilla

It's time for Fish Friday Foodies' July event. W e are a group of seafood-loving bloggers, rallied by Wendy of  A Day in the Life on the Farm , to   share fish and seafood recipes on the third Friday of the month.  And this month, Stacy of  Food Lust People Love  is also hosting as we share grilled seafood recipes . Before I get to my recipe. Here's the rest of the #FishFridayFoodies' offerings... Campfire Salmon from Culinary Adventures with Camilla Grilled Gumbo from Palatable Pastime Grilled Parma-wrapped Stuffed Sardines from Food Lust People Love Grilled Salmon Sandwiches with Basil Dill Sauce from Karen's Kitchen Stories Provencal Shrimp and Veggies in Foil from A Day in the Life on the Farm Spicy Grilled Shrimps With Pea Risotto from Sneha's Recipe Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik15...

We just got back from our annual family camping trip around northern California. We spend three nights in Modoc National Forest with my in-laws, then hit the coast, and camped all the way back home, exploring different California State Parks as we go. It's about 1500 miles, 10 days, 1 national forest, 3 state parks, and many, many days and nights of cooking over the campfire. Last year I discovered - and had a chance to review (click for my post about it ) - Robin Donovan's  Campfire Cuisine: Gourmet Recipes for the Great Outdoors. What I learned: you can cook just about anything with some parchment paper, some heavy duty foil, olive oil, and herbs. So easy! Campfire Steelhead fish filet onion, sliced organic lemon fresh herbs (I used flowering dill) olive oil salt pepper Procedure Lay a piece of heavy duty foil on the table. Lay a slightly smaller piece of parchment on top of that. Place your fish piece in the center of the parchment. Lay ...

Do you have any summer camping trips planned? We do! 10 days, 1000+ miles, hikes, bike rides, and several state parks are on the agenda. I was looking for some campfire cooking inspiration (click for  my invitation ). Thanks to the bloggers... April of  Angels Homestead Terri AKA   The Martini Diva Sarah of  Curious Cuisiniere Here are their recipes... Campfire Potatoes  by  Angels Homestead Grilled Fajita Kebabs  by  Curious Cuisiniere Toasted Marshmallow Martini  by  The Martini Diva S'more Martini  by  The Martini Diva Check out these recipes and more on my Cooking in the Wild pinterest board . I thought I'd share one of the easiest fish recipes ever: Campfire Salmon in Parchment. I make this every time we camp...with whatever fish we have. Trout. Salmon. It all works the same way. Campfire Salmon in Parchment Ingredients fish filets organic lemon fresh herbs olive oil ...

When we were planning R's birthday dinner for camping, he wanted venison...and salmon. I have only myself to blame for my kid's culinary requests. But, at least, he's not asking me for Doritos and bologna. Not having a ready supply of venison, I called up to the Corralitos Market and Sausage Company . It would take a week to get venison steaks, but they had venison sausage! Woohoo. So, as part of the birthday campfire dinner, we served four different kinds of Corralitos sausages, including the venison, and their gluten-free marinated chicken breasts. Thanks for having great quality and a great selection!

Welcome to the June 2014 edition of my virtual potluck! Summer vacation is almost here. My boys are out of school this Thursday. Yikes! And we have quite a few days of camping planned before they go back to school in August. So, this month, let's share recipes that are cooked over a campfire. Think roasted potatoes or your favorite s'mores. Last summer I worked my way through Robin Donovan's Campfire Cuisine: Gourmet Recipes for the Great Outdoors during a 10-day camping trip around northern California. And, as I mentioned, we have another trip planned for this summer. So, bring it on! I'd love some new recipes for our cooking in the wild arsenal. Link in up to three recipes and I'll round 'em up in a week or so.

When Quirk Books was preparing to release a new edition of Robin Donovan's  Campfire Cuisine: Gourmet Recipes for the Great Outdoors,  they must have been clearing the old version from their coffers because I received a complimentary copy of the soon-be-replaced edition. I filed it away, among my cookbooks, waiting for our annual 10-day camping trip. Just got back... Not to toot my own horn, but I am a seasoned home-cook and a veteran camper. So, I just jumped right to the recipes and began making my grocery list without reading too much of the introductory material. I have to admit that, at first glance, I balked at several recipes: San Francisco Cioppino and Barbequed Peking Duck Wraps out in the wild?! Please. And this isn't a book I would have picked up on my own even though I love cooking in the wild . While we don't eat freeze-dried camping food or even food from cans; I'm okay with miso soup from a pouch, peanut butter slathered on bread, and some nitri...

I love fish. I love cooking fish. I love eating fish. I do not love catching fish. And neither does Jake. Sitting on a boat, quietly, waiting for fish to bite. Ugh. Did I mention the silent part. Ugh. I'm just not that patient...or quiet. Jake has fishermen on his Swedish and his Portuguese sides. My ancestors are from the Philippines; they ferment fish and sprinkle it on everything. So, even though the fishing gene obviously skipped us both, the boys have fishing in their blood...and they love it. Within minutes of setting up their tent, they were headed off on the boat with Grandpa. Jake and I spent the afternoon canoeing and paddled over to see what they got. Riley proudly lifted the stringer out of the water to show us what they had gotten. Nice. Back at camp, with the help of their cousins, the boys gutted and cleaned the catch.   Then my sister-in-law Liv and I cooked them for dinner. Yum. We made a compound butter - similar to Robin Donovan's garlic-herb b...

  I adapted Robin Donovan's Potato-Fennel Packets with Goat Cheese recipe from Campfire Cuisine and it became a staple during this year's 10-day camping trip. I skipped the goat cheese and made this on several occasions. Delish. 1 large onion, thinly sliced 6 potatoes, cubed 1 large fennel bulb, thinly sliced 1/2 C olive oil, plus extra for oiling foil squares freshly ground sea salt freshly ground pepper Combine onions, potatoes and fennel bulb slices in a large bowl. Mix olive oil, salt, and pepper together and toss with potatoes. Oil four squares of heavy-duty aluminum foil (about 12" X 12") Divide vegetables evenly among the squares and wrap into tight packets. Cook on grill over hot fire for 25 to 30 minutes, until vegetables are tender.