Skip to main content

Campfire Steelhead, Potatoes, & Zucchini


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 fresh herbs, roughly chopped, on top of the fish. Place thin lemon slices over the herbs. Drizzle it all with olive oil.

Bring the long sides of the foil together and fold down to seal. Crimp in the ends to create a foil packet. Place the packet over indirect heat on a grill over the fire. 

Cook time depends on the size of your fish and the size of your fire. But a 2-pound fish or filet usually takes between 20 and 30 minutes.

Remove the packet with tongs or oven-mittens. Open foil carefully to release the steam. Serve hot.


Campfire Potatoes
Use the same procedure for the zucchini. They just take a shorter time to cook, approximately 10 minutes.

  • 2 Spring onions, thinly sliced, including the greens
  • 4 potatoes, cubed
  • olive oil
  • fresh herbs (I used flowering dill)
  • freshly ground sea salt
  • freshly ground 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 potatoes and onions in the center of the parchment. Sprinkle fresh herbs, roughly chopped, on top. Drizzle it all with olive oil.

Bring the long sides of the foil together and fold down to seal. Crimp in the ends to create a foil packet. Place the packet over indirect heat on a grill over the fire. 

Cook time depends on the size of your packet but potatoes usually takes between 20 and 30 minutes.

Remove the packet with tongs or oven-mittens. Open foil carefully to release the steam. Serve hot.


Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas