Cooking in the Wild + Campfire Salmon in Parchment {Recipe Round-Up}

Do you have any summer camping trips planned? We do! 10 days, 1000+ miles, hikes, bike rides, and several state parks are on the agenda. I was looking for some campfire cooking inspiration (click for my invitation).

Thanks to the bloggers...

April of Angels Homestead

Terri AKA The Martini Diva

Sarah of Curious Cuisiniere

Here are their recipes...

Campfire Potatoes by Angels Homestead

Grilled Fajita Kebabs by Curious Cuisiniere

Toasted Marshmallow Martini by The Martini Diva

S'more Martini by The Martini Diva

Check out these recipes and more on my Cooking in the Wild pinterest board.

I thought I'd share one of the easiest fish recipes ever: Campfire Salmon in Parchment. I make this every time we camp...with whatever fish we have. Trout. Salmon. It all works the same way.

Campfire Salmon in Parchment

Ingredients

fish filets
organic lemon
fresh herbs
olive oil

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 to 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.

Comments

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a Crni Rižoto (black risotto) on its menu. Crni Rižoto is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page . We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Culinary Adventures with Camilla

Search This Blog