Kielbasa should have its own thread. Here is a simple, in tinfoil, over the fire, Kielbasa bake. 1 Kielbasa sliced 2 large potatoes cut into wedges, 3 peppers, any color cut into one inch pieces, 1 medium onion chopped, 4 teaspoons lemon juice, 4 teaspoons olive oil. 1/2 teaspoon garlic powder, (Add some real Garlic if you like) 1/4 teaspoon salt Wrap in two layers of heavy duty tin foil. Cook over medium fire. Flip every 15 minutes. Four flips and your done.
Sweet potatoes are often overlooked. peel and cut into cubes, maybe 1” or less. toss in a bowl with a little olive oil, salt, and black pepper. Spread out onto a sheet pan and toss in the oven until done. Not sure how long, we don’t really time anything. Just when the edges start to brown. Poke one with a fork if you aren’t sure. Broccoli is also good roasted this same way.
Looks good! Since we had leftover beans and cornbread, we made another small batch of them tonight again.
@OKcherokee I honestly have not had much luck with much anything potato related. BUT I read up on soaking and rinsing them before cooking. That looks like the important step I have been missing and they turned out pretty dang good.
I didn’t soak them, but did wash them thoroughly AFTER slicing them up. Dried on a towel and into the butter/oil.
Since potatoes seem to be hot....(Pun Intended) Slice your Spud thinly. But only about three quarters of the way through Fill the gaps with thin slices of onion and lots of garlic. Then drizzle the top with olive oil. Salt and pepper as desired. Wrap in HD foil and cook as you would regular baked potatoes. This one was done over a wood fire. Another cool side dish that goes well here is carrot roasted with garlic.
The main course for above was Country Style Ribs. Brown up quick, then place on foil, pour your favorite Sauce over and coat them well. Wrap up and toss over low flame for roughly one and one half hours You could do worse, Any of this can be done in a conventional oven, a gas grill, or over an open fire. The fire is my personal choice!
Not really a recipe, but essential never the less. About 15 years ago, I decided I wanted a new, fancy coffee maker. I went out and dumped a lot of money (For me at least) on a fancy rig. The first three weeks were great. Fill it at night, wake up to coffee in the morning. Kind of cool. Then it quit working. Not cool. I tried to take it back but the store was closed. I decided right then and there, modern technology in not the path for me. I grabbed the Cabelas catalog. And soon enough a 14 pot campfire coffee pot arrived. It has been my sole source of coffee ever since. Kitchen stove, camp stove, wood fire, this thing rocks! It’s easily portable, serves more than one function, works on or off grid. I love this thing! It has has two failures. The glass top has broken twice over the years. But I have a few spares. So that is an easy fix.
The Britts may have a leg up on us. Brewing tea is a much easier process. Personally, I like Twinnings Irish Breakfast Tea.
Got some French bread that’s past its prime? Don’t panic. Grab some raw materials. Cut your bread into 1” Thick slices. Pour the mixture ofer the bread slices, and refrigerate overnight. Take it out and let it warm back up in the morning for around 45 minutes and bake. Not bad for stale bread! I’ll tey and get the actual recipe up later if there is interest.
Ya'll are killing it with these recipes. I like a basic jambalaya for a quick, easy feed everyone recipe. I have a buddy locally who grew up outside Baton Rouge. He was kind enough to walk me through making his recipe with my dutch oven and Coleman stove. It's delicious and simple and is a great camp meal that feeds a lot of folks for just a little effort. 1lb Smoked Sausage Links 1lb Chicken Thighs 1 4-lobe green bell pepper 1 medium white onion 2 cups white rice (uncooked) 4 cups chicken stock (I prefer low sodium) minced garlic salt ground black pepper olive or other oil of your choosing Start heating your dutch oven over low-med heat with a coating of oil on the bottom and inside edges. Slice the veggies into marble sized chunks, not too fine they'll cook away on your. Slice the sausage links into 1/4"-3/8" thick slices and last (because of contamination concerns at camp) slice the chicken thighs into about quarter sized chunks. Season the chicken with salt and ground black pepper now and let it sit. Once the pan is hot, throw in some minced garlic (a Morakniv Companion blade heaped up about an 1" long works to start it for me). Cover and let them cook till the onion just starts to loose it's bright color and the peppers start getting tender. Then remove them from the pot into a bowl. Next drop in the sausage, some more garlic if you're that type (though not as much as before), and you want to get a nice brown on the sides of them. If they start sticking to the bottom a little, even better! It adds to the flavors to come. Once you've got them cooked to where they have a nice brown on them, remove them to the same bowl as the cooked veggies. Now you drop in the chicken. You'll see that it starts taking that browning from the bottom of the pot and will cook up nicely in the fats left over from the sausage. You don't want the chicken completely done but just a little browning on the outside and a little over half cooked at this point. With the chicken cooked, drop in the veggies and sausage, add a little more garlic (because why not) and the rice, stir and cover for just a minute while you open the chicken stock to let the rice soak up the juices from the bottom of the pot and begin cooking. Next dump in the stock, cover and bring to a boil. As soon as it reached boiling, reduce heat to low, stir it really good and cover for 10 minutes. Don't look at it, don't open it, don't worry about it. PUT THE LID DOWN!! In 10 minutes, open it, give it a quick stir and recover quickly for another 10minutes. DON'T OPEN THE POT AGAIN FOR 10 MINUTES. After the 2nd 10 minutes is up, open it and check to see that the rice has puffed and is cooked through. If not cover for a few minutes longer till the rice is done. Now you can serve it in a bowl with a little Tabasco pepper sauce and sides of your choice! It's a family favorite around here and we try to keep everything but the peppers and onions on hand in case we need a quick family meal or feel like cooking outside on the Coleman stoves. ENJOY!
This is a great recipe. Because it’s so easy. 10-15 minutes of prep the night before. Then just toss in in the oven the next morning. We do it on Christmas morning and other gathering thpe meals. It feeds a lot and fill you up fast. I highly recommend 30-45 minutes out of the fridge before you toss it in the oven. To allow things to warm up before it hits the 350 oven.
I just cooked a really great Chicken Marsala using substitutes recommended by Google. Onions for shallots and brandy & sauvignon blanc for Marsala wine. All the while conversing with myself in the voice of Carl Childers from Sling Blade. It was a hellava lot better than dem French fried taters wife mustard. Yessir. I cut the mushrooms with a lawn mower blade.
This recipe may be a little hard to follow but here it is.. Bologna roll ups. 1 taco size flour tortilla to one part bologna. Add cheese and condiments to taste.