Coleman - Coleman The Outdoor Adventure Cookbook: The Official Cookbook from Americas Camping Authority

CONTENTS

EXPERT ADVICE CAMPSITE TIPS GEAR GUIDE

THE OUTDOOR ADVENTURE

Cookbook

THE OFFICIAL COOKBOOK FROM THE ULTIMATE CAMPING AUTHORITY

INTRODUCTION

WHEN CAMPING, the meal is the thing. No one has an appointment to run off to, and theres certainly nothing on TV. This is it: The scenery around you and a snapping, flickering fire are all the entertainment you need. Friends and family pull off their hiking boots, slip on their flip-flops, and gather around the fire and the food in an elemental pull that hasnt changed since the Ice Age. This is a moment of undistracted togetherness that is hard to come by in the swirl of daily life. Enjoy it.

Keep in mind that cooking outside slows you down a bit. No one ever said that its a super-efficient way to get a meal together. But thats part of the point. And, after all, what else do you have planned for these late afternoon into early evening hours? Take your time, letting the evening unspool as the sounds of chopping and sizzling blend with the shouts of kids running free, and the smells from bubbling pots mix with the fresh scent of pine needles.

No question, cooking without your fridge, your oven, your kitchen sink takes a bit of a rethink. There are hard-fought lessons to be learned (look for Think Like a Scout tips throughout this book). It can be a bit unpredictable. Sparks flyliterally. But with some sound advice, a couple of key pans, and some careful prep and packing, it can absolutely be done. Theres no need to fall back on canned chili. And if the chipmunks run off with your croutons or the fire refuses to cook evenly, think of it this way: Youll never have a more appreciative audience than a crowd of campers. After a big day outside, theyll be ravenous, and grateful for the meal you can conjure from the fire. Whip up something delicious and nourishing, and youll be a hero.

CHAPTER ONE

BREAKFAST

SIUSLAW NATIONAL FOREST, OREGON

GOOD MORNING CHEDDAR DROP BISCUITS AND SAUSAGE GRAVY

HANDS-ON: 20 MINUTES

TOTAL: 35 MINUTES

SERVES: 6

Drop biscuits are the easiest biscuits to make since theres no rolling or cutting required, an ideal and filling camping breakfast. The tasty sage-enhanced gravy comes together easily while the biscuits cook.

cup unsalted butter, melted, divided

2 cups all-purpose baking mix (such as Bisquick)

2 ounces sharp Cheddar cheese, shredded (about cup)

4 cups whole milk, divided

1 pound pork breakfast sausage

cup (about 1 ounces) all-purpose flour

teaspoon kosher salt

teaspoon black pepper

teaspoon dried sage

Heat a camping stove to medium (about 350 to 450F), or fit a grilling grate over the direct heat of glowing embers. Cut 6 (18-inch) squares of aluminum foil; crumple each foil square into a 1 - to 2-inch ball. Arrange foil balls on the bottom of a 4 - to 5-quart cast-iron Dutch oven. Cover with the lid, and preheat on the camping stove or on a grilling grate directly over heat source 10 minutes.

Grease a 9-inch round cake pan with 1 tablespoon of the melted butter. Combine the baking mix, cheese, cup of the milk, and 2 tablespoons of the melted butter in a medium bowl, stirring just until combined. Drop the dough by heaping tablespoonfuls into the greased cake pan. Place the pan on top of the foil balls in the preheated Dutch oven; cover with the lid. Bake until the biscuits are browned on bottom and done, 30 to 35 minutes.

Meanwhile, place a 12-inch cast-iron skillet over medium on a camping stove or on a grilling grate directly over the heat source. Add the sausage, and cook, stirring until the sausage crumbles and is no longer pink, 6 to 8 minutes. Stir in the remaining 1 tablespoon melted butter. Sprinkle the flour over the mixture; stir to combine, and cook 1 minute. Slowly stir in the remaining 3 cups milk until combined. Cook, stirring often, until the mixture begins to thicken, 8 to 10 minutes. Stir in the salt, pepper, and sage. Serve the gravy over the biscuits.

CANADIAN BACON, TOMATO, AND EGG CAMPFIRE STACKS

HANDS-ON: 20 MINUTES

TOTAL: 20 MINUTES

SERVES: 4

Serve this hearty breakfast sandwich before a day of hiking. The lemony mayonnaise complements the smoky bacon, elevating this sandwich to the highest peak.

4 English muffins, split and lightly buttered on cut sides

3 tablespoons unsalted butter, divided

8 Canadian bacon slices

6 large eggs

teaspoon kosher salt

teaspoon black pepper

cup mayonnaise

1 tablespoon fresh lemon juice

teaspoon smoked paprika

4 ripe tomato slices (from 1 medium tomato)

Heat a camping stove to medium-high (about 375 to 400F), or fit a grilling grate over the direct heat of glowing embers. Preheat a 10-inch cast-iron skillet on the camping stove or grilling grate 5 minutes. Place the muffin halves, buttered side down, in the skillet, and cook until lightly toasted, 3 to 4 minutes. Remove the muffins from the skillet, and set aside. Melt 1 tablespoon of the butter in the skillet; add the bacon slices, and cook until lightly browned, about 2 minutes per side. Remove the bacon slices from skillet, and set aside. Wipe the skillet clean.

Whisk together the eggs, salt, and pepper in a medium bowl until combined. Melt the remaining 2 tablespoons butter in the skillet; add the eggs, and cook, without stirring, until the eggs start to set on bottom. Continue cooking, stirring occasionally, until desired degree of doneness.

Stir together the mayonnaise, lemon juice, and smoked paprika. Place one bacon slice on the toasted side of each of four muffin halves; top evenly with cooked eggs. Top each with one tomato slice, another bacon slice, and a dollop of lemon mayonnaise. Cover with the remaining muffin halves, and serve immediately.

Think Like a Scout

To save space in your cooler, you can crack and gently mix the eggs at home, and then use a funnel to pour them into a water bottle or other leakproof container. Theyll store safely for a couple of days once out of their shells. When youre ready to cook, just give them a gentle shake and pour them into the skillet. If you prefer to bring whole eggs, use a Coleman egg container to safely store them in your cooler. Its also handy for transporting hard-boiled eggs.