Camp Grocery Recipes
Chorizo with Potatoes
yukon gold potatoes
extra virgin olive oil
Forestry Camp Chorizo Links
Salt & Pepper
Cover the potatoes with cold salted water. Bring the potatoes to a boil and turn down to a simmer. Cook until the potatoes can be easily pierced with a wooden skewer or small knife.
Drain the potatoes and allow to cool to a temperature that the skins can be peeled off by hand. Break up the potatoes into bite sized pieces without mashing them.
In a frying pan large enough to hold the potatoes in a flat layer, heat up the olive oil just until beginning to shimmer and when a drop of water is added it crackles. Add the potatoes and season with salt and pepper. Cook the potatoes over medium heat and allow them to get crispy on as many sides as possible.
Finish the potatoes by adding the sliced garlic and parsley, cook for another 2 minutes before squeezing lemon juice all over the potatoes off the flame to avoid any flare ups.
Preheat a barbecue, gas, or preferably charcoal grill.
Combine cider, water, and chorizo in a pot and allow to simmer for about 10 minutes.
When your grill is nice and hot with coals and no flames, grill the poached chorizo. Get a good char on both sides without burning.
Slice each link of chorizo in half and serve with the garlic potatoes. Dress with additional olive oil, lemon juice, fresh chopped parsley and sea salt if desired.
Dry-Aged Steak with Pesto Potatoes
1-1½ inch dry-aged ribeyes or new york strips
Salt & Pepper
small new potatoes
grated cheese such as Howard's Gap or Parmesan
half a lemon
In a food processor or blender, begin processing the walnuts with the garlic. Once broken up but not a puree, add the arugula and olive oil. Process or blend to a semi smooth consistency, add cheese and pulse a few more times. Finish with lemon juice, salt and pepper.
Meanwhile cover the potatoes with cold salted water and bring just to a boil. Turn down to a simmer and cook until easily pierced with a wooden skewer or small knife. Drain the potatoes and allow to cool slightly. Cut into bite sized pieces and toss with generous amounts of the pesto.
For the steaks, preheat a large cast iron pan just to the point of almost smoking hot. Preheat an oven to 450 degrees. Season both sides with salt and pepper. Lay the steaks down in the pan and allow to cook 2-3 minutes on each side. You're looking for a nice crust on the outside of the meat but not burnt. Remove the steaks from the pan and place on a baking tray with a rack or you could use parsley stems to lift the steak up off the pan. Place the pan in the oven and immediately turn down the temperature to 350 degrees. Allow the steaks to cook for 5-7 minutes and check the internal temperature. For medium rare pull the steaks out of the oven once they reach 125-130 degrees. Make sure to allow them about 10 minutes to rest before slicing and serving with pesto potatoes.
Tomato Pork Ragu
sprigs of fresh thyme
fresh basil leaves
Salt & Pepper
dried or fresh pasta of choice
Bring a large pot of salted water to a boil.
Start by getting a large frying pan hot enough that a few drops of water will dance. Add the ground pork and break up with a wooden spoon, allow to cook on medium to high heat and render out some fat while getting crispy.
While the pork is cooking cut each tomato in half and rub the cut side on a cheese grater into a bowl. Discard the skin or save for another use.
Once the pork is cooked and broken apart, add the garlic and thyme, stirring to evenly cook the garlic. As soon as the garlic begins to turn golden brown, take the pan off the heat to avoid a flare up and add the wine. Return the pan to the heat and allow the wine to cook down by about half.
Next, add the grated tomato, season with salt and pepper and allow to cook for 2-3 minutes. Check the seasoning and adjust if needed.
Meanwhile, cook the pasta to al dente. Just before adding the cooked pasta, finish by tearing the basil leaves and adding them to the sauce, swirl in the butter and add the pasta. Simmer the pasta and the sauce for a few minutes and spoon into 4 bowls.
thick cut bacon sliced into batons
yellow onion, minced
apple cider vinegar
chopped celery leaf
In a medium sized saute pan, cook the bacon over medium heat until it is completely rendered and crispy. Remove from the pan and lay out on a paper towel or paper bag lined tray.
Reserve all the bacon fat you can, use 1 tablespoon bacon fat to begin slowly cooking the onions and shallots, stir often to achieve even color, keep the rest of the bacon fat for another use.
When the onions and shallots begin to caramelize(after about 10-15 minutes) add the garlic and chopped celery leaf, cook for an additional 1-2 minutes before adding the remaining ingredients as well as the cooked bacon.
Bring this mixture just to a simmer and allow to cook down slowly until it begins to thicken, about 10 minutes. Allow to cool in the pan until it is safe to pour or spoon into a heatproof jar.
Enjoy this with just about anything from your own artisan cheese board to a grilled cheeseburger.
Excellent Steak Sauce
picked thyme leaves
dried porcini mushrooms
Salt & Pepper
Melt just 8 Tbsp of butter in a medium saucepan, add the garlic, shallot, and thyme leaves.
Allow to sweat for 4-6 minutes, then add the red wine and bay leaf. Bring the wine mixture to a simmer and reduce to almost dry (au sec).
Once the wine has been reduced, add the beef stock and dried mushrooms and again bring to a simmer and reduce by half, season with salt and pepper. Let the sauce cool and strain into a blender or food processor.
Add the anchovies, remaining butter, and parsley to the sauce. Process to a smooth consistency.
Use immediately or let cool to room temperature, generously apply to any grilled steaks or meats.