NEW! Now you can tune in here for your very own culinary tips, news, insights and thoughts direct from our kitchen. Learn more about some of your favorites and soon to be favorites on our menu, discover new recipes and stories we'll share and more in this fun, brand new featured section we call Notes from The Kitchen. Only at www.theoschophouse.com
Vacation Dining Adventures: The Camping Chef Pt. 2
Post #12 | 9-30-09
Page 1, 2
STORAGE, MEAL PLANNING AND PREP AREA:
Here you may be able to set up a condensed version of your kitchen at home; not the same thing exactly, but you can enjoy it for what it is. Anticipating the workflow you want everything you will need within reach; from the cookery and utensils used for prep then cooking, to the menu items and ingredients themselves. If you're lucky enough to have a table or two with chairs, you'll be setting these up now and followed by the storage and prep areas around the tables.Just where you put these next items as you set them up with a sort of assembly line concept in mind is your next and last task in setting up your kitchen. Though there are some general guidelines, you'll be scaling to your situation, with your preference. What's vitally important is knowing where any thing is at any time. Putting 'like' items together, and putting everything back where you found them, where they should be, is an organizational must. Make sure your those assisting you in your 'kitchen' follow these guidelines.
Some Kitchen Storage Area Examples Could Be:
1. Your main cooler(s) containing your refrigerated food items ( meats, fruits & vegetables, eggs, cheese, milk, etc. )
2. A storage area/container for your non-refrigerated food items ( spices, rice, pasta, canned goods, cereals, etc. )
3. Storage area for your prep, cooking items and utensils ( pots, pans, portable stove, dutch oven, cooking forks and knives, etc.)
4. Storage area for your dining utensils ( plastic forks, knives, plates, cups, glasses, napkins, etc. )
5. One other area could be cleaning or trash supplies: ( garbage bags, dish soap, hand soap, wet wipes, washing containers, cleaning supplies, etc. )
6. An area for Misc. things ( lighter fluid, charcoal, flashlight, anything else food related, etc.)
7. An area for dirty dishes and garbage ( try getting it near the high access area while you can use it as well easily from your area)
And of course not to be forgotten is dealing with food and animals out in the wild, you certainly don't want any uninvited surprise guests. They will come unless you deal with this situation properly. Does a bear...never mind. Keep tight lids on everything containing food, off the ground if you can. The same tight cover over the garbage area will be a good idea. Don't leave any food items out in the open, especially overnight. Check for this before turning in.
In Conclusion:
Again, it's all your preference as you create a smaller version of your kitchen at home out here in the wild outdoors. You'll be scaling to your situation, of course, but the general guidelines outlined here are some ways to get you effectively organizing and managing your camp kitchen area. Congrats, now by thinking proactively you're ahead of the curve which is exactly where you want to be. The solid planning and checking before you left home, and the short period of time spent organizing just now will pay huge dividends. You won't be standing around scratching your head, literally or figuratively, wondering what to make or where to find something. Time to dig in; getting your first meal together which is tonight's dinner for 5. Breakfast, lunch, dinner, snacks day and night; It will be a snap, you're now all set up for whatever you'll be in charge of all week long. Enjoy!Tip: As head chef in "the wild" find a fun, creative way to get everyone involved with meals if possible. Whether prepping, cooking, or cleanup, as camp chef it's OK to delegate a little authority in this way. It can be a big job and you shouldn't or don't need to do it all on your own. Plus it can be more fun with everyone involved.
Recipe: Bourbon-Curry Bass
Camping and Fishing are just made for each other with fish most definitely being a camping staple. What's better than getting to eat what you just caught from a fresh stream or lake while camping? Enjoy this one. It's a fairly simple recipe that comes from *Brook Elliot at the website Chef Talk. Include a side and beverage of your choice.*Bourbon-Curry Bass
I actually developed this recipe using smallmouth bass. It works just as well with largemouth, or any white-fleshed fish. I've even made this with a mess of bluegill.6 bass filets
1 red bell pepper cut in strips
1 green pepper cut in strips
2 garlic cloves, chopped
1 large onion, sliced
2 tbls olive oil
1 tsp toasted sesame oil
1 1/2 to 2 tbls curry powder
1 tbls soy sauce
Few drops hot pepper sauce
2-3 oz bourbon
Pat filets dry with paper towels. Sprinkle both sides of each filet with curry powder. In a large heavy skillet, preferably cast iron, heat the oils. Saute garlic just until it changes color. Add the onion and saute until translucent. Add peppers and cook until tender crisp, stirring often. Sprinkle veggies with soy and pepper sauce. When veggies are cooked, push them to the sides of the skillet, leaving the middle clear for cooking the fish. Add filets in a single layer. Cook until opaque, 3-5 minutes per side, turning once. Pour bourbon equally over fish and vegetables. Ignite. When flames go out, serve fish topped with some of the veggies.
Page 1, 2