Veggies

As the name implies this is the Cooks Kitchen. A place to share your favorite recipes, preparations and secrets of how you cook, be it in the kitchen, the tailgate of your truck, shore lunch or campfire.

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joaniebo
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Veggies

#1

Post by joaniebo »

More "Campfire Grill" recipes:

Vegetables

Asparagus Spears – Using a double layer of aluminum foil to make a “pan” or using a cast iron skillet add approximately ¼” of virgin olive oil and heat until oil begins to get hot; add asparagus spears and season with salt & pepper, Riley’s All Purpose or Lemon Pepper seasonings, etc. After the asparagus are browned and soft, remove from the aluminum foil or skillet and place on hot grill to sear with grill marks and to make the tips of the asparagus crispy.

Bacon Wrapped Asparagus Spears – wrap 3 or 4 pieces of thin asparagus spears with a slice of bacon using wooden toothpicks or metal pins to keep the bacon wrapped around the asparagus. Cook in a cast iron skillet in hot olive oil until bacon is cooked and asparagus is soft. After the asparagus are browned and soft, remove from the cast iron skillet and place on hot grill to sear with grill marks and to make the tips of the asparagus crispy.

Asparagus Skillet – cut up Canadian bacon (or smoked bacon) into small (¼“) pieces; brown in virgin olive oil; cut asparagus into small (½ ” to ¾”) pieces; add to the bacon / onions and cook over medium heat until the asparagus pieces are soft).

Grilled Carrots or Broccoli – Using a double layer of aluminum foil to make a “pan” or using a cast iron skillet add approximately ¼” of virgin olive oil and heat until oil begins to get hot; add small baby / sliced carrots or broccoli and season with salt & pepper, Riley’s All Purpose or Lemon Pepper seasonings, etc. Cook until carrots or broccoli are browned and soft.

Variation – If carrots are long enough, once the carrots are soft, remove from the aluminum foil or skillet and place on hot grill to sear with grill marks.

Uncle Bob’s Mixed Vegetables – using either a double layer of aluminum foil or cast iron skillet, slice various vegetables such as zucchini, onions, tomatoes, etc. place in cast iron skillet or aluminum foil packet; add virgin olive oil and seasoning (salt & pepper / Riley’s All Purpose Seasoning, etc.) and cook until vegetables are soft.

Variation – add pieces of cooked smoked or diced Canadian bacon to olive oil prior to adding vegetables.

Parsnips, carrots and turnips in beef broth. Sauté some beef, add veggies and sauté until browned but not soft. Add to beef broth, bring to boil and add a little flour as a thickener .

Stuffed Sweet Onions - Peel and core sweet onions; stuff the center with seasoned ground chuck or sirloin; wrap the filled onions with 2 slices of regular sliced bacon; cook on slow heat on grill or oven for approx. 1 1/2 hours; then coat with BBQ sauce and cook for another 10-15 minutes.

Stuffed Tomatoes - Take large tomatoes, cut in half and take out insides. Mix ground meat, small pieces of bacon and onion with seasoning. Brown mixture and then Fill inside of tomatoes with mixture, add bread crumbs or crushed corn flakes on top, then bake until meat is done or wrap in tin foil and grill until tomatoes are cooked and soft. Add ketchup or bbq sauce before taking off grill.

Onion Rings - Mix equal parts of flour and flat beer; add a little black pepper; add crushed semi- cooked bacon bits to mixture. Dip onion rings into batter and fry in oil until crisp.

Baked Beans - Brown pieces of pork or bacon with sliced onions; take 2 cans of baked beans; add 1 can of black beans; add a half jar of salsa and cook until done.

Potato Spears - Cut baking potatoes into 4 long spears; cover with olive oil and salt / pepper or seasoning; add pieces of sliced ham or turkey between potato spears; put the spears back together; wrap with bacon and marinara or bbq sauce; wrap in aluminum foil and grill until potatoes are soft.

Stuffed Potatoes - Use an apple corer and core out the center of large baking potatoes. Insert diced onions, celery, or other veggies. Insert the cored out the potato plugs. Wrap the potato in raw bacon strips; wrap in aluminum foil and bake or grill until the potatoes are soft and done cooking.

More Mixed Veggies - Take a large white onion and stick lots of cloves in the onion. Add chicken and beef broth and boil the cloved onion for at least an hour. Flour onion and garlic slices and brown in a skillet with oil. Take thin slices of zucchini and add to the broth with the onions and garlic. Slice thin tomatoes and add to broth. Add chunks of smoked turkey and spices and parsley to pot. Cook for another hour then serve over cooked rice.

Pork & Beans - Brown cubes of pork and and bacon, add onions and a couple cans of Bush's baked beans. Add water and cook slowly for at least an hour. Add some red wine or whiskey for flavor.

Bee
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Joined: 08/29/15 13:54

Re: Veggies

#2

Post by Bee »

excellent post....

headwaters
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Location: Northern Virginia

Re: Veggies

#3

Post by headwaters »

Both this post and the one for "Taters" are excellent! Thanks!

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flyfishingpastor
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Re: Veggies

#4

Post by flyfishingpastor »

Yep. I remember your campfire cooking. Though, in all fairness, there was rarely a campfire. Instead, you hauled in a propane stove (and oven) and a couple of traveling boxes full of pots, pans and various cooking accoutrements. Your cooking gear took up two tables, and, of course there was the appetizer table, the "refreshment" table and the after dinner snack table. It took a pavilion to get 'er all in! Between getting set up for breakfast, lunch and dinner and the cooking thereof; you rarely got to fish! And, all of us who had access to your campfire cooking were the big winners!

The debate around the REAL campfire was always whether you fished as an excuse to cook for a battalion of people or if your cooking was your excuse to Joannie to go fishing ("But, honey! They'll starve without me!")?

Thanks for turning loose some of your recipes! :)

Pat
P.S. Anytime you make it out west, rent a U-Haul and haul your "Bob's Traveling Kitchen" with you and we'll relive the good ol' days! Uh, make that a BIG U-Haul and bring the flies with you! :) Take care, buddy! :)

P.S.S. Hey! Bring Ed with you! After a couple of days driving, I'll bet we could hear you ornery rascals fussin' by the time you hit Montana! On second thought; you two should travel separately - but we'd need Ed. No one gets you snapped into line quite like the General! :) And, then you, uh, WE could fish the rods he brings!

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