NOTE: though it can be a hoot, no owls were used in the making of this experience.
I've experienced my share of winter camping. Actually it has been unexpected winter camping because it was August at Yellowstone National Park when we packed up our tents and van and headed toward warmer places due to the forecast calling for a winter storm.
Yellowstone is a must see with Old Faithful on the top of the list of gotta-gos. It was early August and the family took two weeks to head to Grand Junction, Colorado and back to Michigan. We started out heading toward South Dakota to take in Mount Rushmore. What a grand sight that was! Anyway, being avid campers we should have seen the signs that some inclement weather was approaching because within two days we had a moose and a bear cub wander into the campgrounds looking for what I can only guess now is food.
We had planned to leave Yellowstone on the day we heard the forecast anyway, but what we didn't expect was to hear on the radio as we were heading south that the next day a foot of snow fell in that area stranding campers and residents for several hours. Talk about getting out in the nick of time.
Still, I've had my adventures with temperatures of freezing and below huddled around a campfire and snuggling close to someone during the night for heat, and my favorite time has been due to my Louisiana influences. By the way, I am going to break one of my BIG rules for posting with this one because GUMBO IS YUMMY! So this will be longer than I usually post.
It was the day after Christmas and I got an itch to be in the woods. I was planning to go on my own to Central Louisiana and enjoy the quiet knowing that the campground at South Toledo Bend would be deserted. However, my son and his girlfriend were looking for a change of scenery too. We planned for two nights and three days. The temperature in this area of the country in December can be moderate (if you are lucky). For the most part the days were in the high 40s lower 50s. It was comfortable to walk in the woods and hang around the campfire, but the nights were something else altogether. As luck would have it my significant other was able to get away and join us on our second night and he brought a little bit of Cajun to the site.
Upon his arrival we were still hanging around the campfire waiting for the chill of the day to burn off. After our greetings he produced a very welcome addition to the trip, ingredients for a chicken and sausage gumbo. Traditionally in South Louisiana gumbo is served for the Christmas meal as opposed to turkey or ham. It is a tradition and he makes the best gumbo I've had since living here. The most important ingredient in a great gumbo is the roux (which I will explain later). The second most important ingredient, especially if you are cooking over an open fire is a good black, iron pot. I personally buy mine at antique stores rather than purchase them new because the older iron is a better grade and you have little chance of cracking them over the often-unpredictable flame.
For the simple fact that cooking over a campfire can be unpredictable in inclement weather we set to preparing the gumbo pretty early in the day. The fact that the sun sets early in the winter is a good reason also. In this case he bought from the butcher a whole cut up chicken. This alleviated the need to sterilize cutting boards used to do so at a campsite. With the pot sitting on a grate over the fire we added just the chicken to brown. Cooking this at home on a burner or on a camp stove is easier, but really takes away the element of surprise.
The chicken browns and browns and browns to a golden delight and leaves in the bottom of the pot a greasy, crusty layer in which you will make the ever-important roux. Have another container handy for transfer and remove the chicken from the pot. With the pot still on the fire add approximately two tablespoons of flour (a staple I always keep in my camping gear) to the juices. Mixing it together it will create a semi-solid ball of dough.
Next is up to taste and eyesight. For a darker gumbo cook the roux until it becomes a dark brown without burning, but many people just let the roux get to a golden consistency and then add the water. For a 5 quart pot add 3 quarts of water and sausage until chicken is tender, approximately 1 1/2 hours along with 1 cup of chopped onions, 1 cup of chopped green peppers, 2 teaspoons of cayenne pepper and 1/2 cup of chopped parsley. Okra can be used in this dish as well.
Served over rice in a bowl, this dish is a hearty, warming delicacy that will make winter camping all that more special!
Monday, May 18, 2009
Monday, May 11, 2009
A weekend kind of life
Good morning campers! I've been spending time dreaming my way into this new career and it occurred to me today that, yes, it is Monday morning, but I'm in a weekend state of mind. After all, isn't the best part about camping getting away from the city, the 9 to 5 drudgery and taking in the sweet sights, sounds and smells of a campground?
I spent some time reviewing recipes and tips yesterday that will be a daily part of my communications and I found one of the most unique things to cook over an open fire.
This recipe is great because, like aluminum foil dinners, it serves one each and is simple to make. I call it meatball in a wrapper and the basic idea is using a whole onion skin to cook the meat.
You will need:
1 pound of ground meat
4 large whole onions
dried or fresh basil
1/2 tsp salt
1/4 tsp pepper
1/8 tsp cayenne pepper
1/2 chopped green pepper
1 egg
1/2 cup bread crumbs, croutons or very small pieces of bread
Cut the onions in half and remove all but the two outer layers creating bowls or nests for the meat.
Mix the ground meat, I prefer a mixture of ground chuck and ground pork for the best flavor, with either 1 TBS of dried basil or several chopped leaves of fresh about 1/2 cup, salt, pepper, cayenne pepper, chopped green pepper and some of the inside of the onion chopped. Mix well, but not too much to bruise the meat. Then add the egg and breadcrumbs to the mixture creating a consistency of a stiff dough.
Shape meat into balls and place in one side of the onion half. Place other half on opposite side and wrap entire thing in aluminum foil. Place it in the coals for 20 minutes turning once to evenly cook. This is ready when you want it and the good thing is even children can help make them. Just remember to sanitize your hands and preparation surfaces!
Hmmm, that makes me hungry.
I'm still working on the schedule for my next trip, but tomorrow I've got to tell you about this man who complemented my fire last week . . . or was that what he was looking for? Either way it was a great way for me to make a connection with other campers and gave me some great ideas for another easy campfire dish.
Have a great day!
I spent some time reviewing recipes and tips yesterday that will be a daily part of my communications and I found one of the most unique things to cook over an open fire.
This recipe is great because, like aluminum foil dinners, it serves one each and is simple to make. I call it meatball in a wrapper and the basic idea is using a whole onion skin to cook the meat.
You will need:
1 pound of ground meat
4 large whole onions
dried or fresh basil
1/2 tsp salt
1/4 tsp pepper
1/8 tsp cayenne pepper
1/2 chopped green pepper
1 egg
1/2 cup bread crumbs, croutons or very small pieces of bread
Cut the onions in half and remove all but the two outer layers creating bowls or nests for the meat.
Mix the ground meat, I prefer a mixture of ground chuck and ground pork for the best flavor, with either 1 TBS of dried basil or several chopped leaves of fresh about 1/2 cup, salt, pepper, cayenne pepper, chopped green pepper and some of the inside of the onion chopped. Mix well, but not too much to bruise the meat. Then add the egg and breadcrumbs to the mixture creating a consistency of a stiff dough.
Shape meat into balls and place in one side of the onion half. Place other half on opposite side and wrap entire thing in aluminum foil. Place it in the coals for 20 minutes turning once to evenly cook. This is ready when you want it and the good thing is even children can help make them. Just remember to sanitize your hands and preparation surfaces!
Hmmm, that makes me hungry.
I'm still working on the schedule for my next trip, but tomorrow I've got to tell you about this man who complemented my fire last week . . . or was that what he was looking for? Either way it was a great way for me to make a connection with other campers and gave me some great ideas for another easy campfire dish.
Have a great day!
Sunday, May 10, 2009
Taking it to the road
Sites and Bites is about to become a reality! All of my life I've been writing about what other people do, see, eat and say and now it's my turn to tell from my point of view.
It has taken much consideration and conversations to actually change my life in this manner, but I've made the decision to take to America's highways and byways to see what other people think about what I have to say.
Hey, this adventure combines all the things I love, camping, cooking, writing, meeting new people and travel. I can't fail!
As I begin this journey my biggest challenge will be finding access to the internet to update the site. My hope when all is said and done is a full-time gig with the Food Network or Travel Channel.
It's going to be a challenge, but I'm ready to take the leap. One thing I know for sure is that is will be very INTERESTING.
Catch on the update!
It has taken much consideration and conversations to actually change my life in this manner, but I've made the decision to take to America's highways and byways to see what other people think about what I have to say.
Hey, this adventure combines all the things I love, camping, cooking, writing, meeting new people and travel. I can't fail!
As I begin this journey my biggest challenge will be finding access to the internet to update the site. My hope when all is said and done is a full-time gig with the Food Network or Travel Channel.
It's going to be a challenge, but I'm ready to take the leap. One thing I know for sure is that is will be very INTERESTING.
Catch on the update!
Wednesday, May 6, 2009
Ahhh, the fun of camping
I don't know if it is the middle of the night, "what was that?" sound, the fire that just won't start or the wind in the trees, but for as long as I can remember my favorite past time is camping.
Whether you are pitching a tent or pulling a house behind you (I'll talk about that later) there is just something about getting outdoors and back to the basics that appeals to many, many people the world over.
Yes, I love all things camping, but I have to admit my absolute favorite thing is cooking over an open fire. How is it that the food just tastes better? I've learned a trick or two about cooking over that devil fire and have a good story or two to share about it along the way. So buckle up and get ready to trip over the light fantastic and a few state lines as we create the beauty of sites and bites!
Most recently I've been spending my camping time at South Toledo Bend State Park in Louisiana. The resivoir that is known for its excellent fishing is located in the central west portion of Louisiana near the Texas border. In fact the lake is split by the two states. It is one of the newer parks in the Louisiana Parks system and boasts beautiful scenery, friendly people and most of all a grill on every porch with a "chicken" in every pot!
When we get ready to go camping we bring tha main necessities: cast iron pots and skillets, hot pads, every spice in the cupboard and a little bit of charcoal just in case.
My significant other and I plan the day around what we are going to cook. He's originally from South Louisiana so food is a VERY important part of his life. Some days we sit and enjoy the meal while talking about what we are going to cook next. It is a match made in heaven let me tell you. (Lucky for us we both have good metabolisms).
I mentioned before that the lake is known for its good fishing. There is even a fishing show on cable every Sunday morning filmed on the lake.
If I could only express to you the beauty of the area, oh, wait, I have pictures and will post soon!
I'm just getting warmed up but let me give you my first can't live without recipe for camping.
When we camp we think of hot dogs and hamburgers and that is a very good place to start especially if you arrive at a campsite in the late afternoon, early evening. However in the fashion in which I cook I like to take it to the next level and it is just as easy to do. Make a foil dinner. It will appeal to the different tastes of the campers and is a hands-free, easy clean-up alternative.
My favorite thing about this meal is that you create individual portions; no fuss no muss!
Use a heavy duty aluminum foil if possible in a 12 inch square (it's like making a plate). Preparation is only this: for a family of four cut up three medium sized potatoes into approximately 2 inch pieces. Chop one bell pepper and one medium sized onion. Evenly distribute the ingredients to the designated foil packets. Add ground beef, hot dogs, sausage or chicken to the foil packets and season with salt, pepper, dried basil and garlic. Most of the meats will create their own seasoning, but for extra flavor add a pat of butter. Wrap the foil upon itself to form a completely closed package. Nestle each package on top of or near the hot coals of the fire. Turn once after 20 minutes and cook for an additional 20 minutes.
The food is flavored with fire and outside goodness when you open that packet to serve. Enjoy!
Whether you are pitching a tent or pulling a house behind you (I'll talk about that later) there is just something about getting outdoors and back to the basics that appeals to many, many people the world over.
Yes, I love all things camping, but I have to admit my absolute favorite thing is cooking over an open fire. How is it that the food just tastes better? I've learned a trick or two about cooking over that devil fire and have a good story or two to share about it along the way. So buckle up and get ready to trip over the light fantastic and a few state lines as we create the beauty of sites and bites!
Most recently I've been spending my camping time at South Toledo Bend State Park in Louisiana. The resivoir that is known for its excellent fishing is located in the central west portion of Louisiana near the Texas border. In fact the lake is split by the two states. It is one of the newer parks in the Louisiana Parks system and boasts beautiful scenery, friendly people and most of all a grill on every porch with a "chicken" in every pot!
When we get ready to go camping we bring tha main necessities: cast iron pots and skillets, hot pads, every spice in the cupboard and a little bit of charcoal just in case.
My significant other and I plan the day around what we are going to cook. He's originally from South Louisiana so food is a VERY important part of his life. Some days we sit and enjoy the meal while talking about what we are going to cook next. It is a match made in heaven let me tell you. (Lucky for us we both have good metabolisms).
I mentioned before that the lake is known for its good fishing. There is even a fishing show on cable every Sunday morning filmed on the lake.
If I could only express to you the beauty of the area, oh, wait, I have pictures and will post soon!
I'm just getting warmed up but let me give you my first can't live without recipe for camping.
When we camp we think of hot dogs and hamburgers and that is a very good place to start especially if you arrive at a campsite in the late afternoon, early evening. However in the fashion in which I cook I like to take it to the next level and it is just as easy to do. Make a foil dinner. It will appeal to the different tastes of the campers and is a hands-free, easy clean-up alternative.
My favorite thing about this meal is that you create individual portions; no fuss no muss!
Use a heavy duty aluminum foil if possible in a 12 inch square (it's like making a plate). Preparation is only this: for a family of four cut up three medium sized potatoes into approximately 2 inch pieces. Chop one bell pepper and one medium sized onion. Evenly distribute the ingredients to the designated foil packets. Add ground beef, hot dogs, sausage or chicken to the foil packets and season with salt, pepper, dried basil and garlic. Most of the meats will create their own seasoning, but for extra flavor add a pat of butter. Wrap the foil upon itself to form a completely closed package. Nestle each package on top of or near the hot coals of the fire. Turn once after 20 minutes and cook for an additional 20 minutes.
The food is flavored with fire and outside goodness when you open that packet to serve. Enjoy!
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