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ONE SAUCE SOLVES MANY MEAL PROBLEMS...
CAMPING AND RV RECIPE OF THE WEEK
Need a sumptuous sauce to perk up tonight’s fish fry? Want to dress up a simple meal of fish cakes, fish sticks? Wow ‘em with this easy gourmet touch. Make it ahead at home if you wish. It keeps in the chiller up to four days.
1 cup good quality mayonnaise
1 cup sour cream
½ teaspoon smoked paprika, aka pimenton
½ cup finely chopped smoked salmon (or more to taste)
2 tablespoons chopped capers, drained
2 tablespoons finely chopped sweet onion such as Vidalia
Lemon juice to taste (optional)
Stir everything together and chill several hours while flavors blend. Spoon over hot, cooked seafood such as grilled fish steaks, planked salmon, beer-battered fried fish or crispy fish cakes or fish sticks. Makes 2 ½ cups.
See more of Janet’s recipes for the small kitchen or galley at https://BoatCook.blogspot.com
Janet Groene’s Cooking Aboard Your RV in paperback makes a good gift for RV newbies and you’ll also enjoy the 200+ shortcut recipes in your own camping. https://amzn.to/32Z5wsJ
Tips for the Camp Cook
* Make a quick dessert of caramel rice cakes with a dip of caramel ice cream syrup.
* Skip the messy step of rolling out and cutting biscuits. Drop by the big blob and make large, Cat Head biscuits, a southern, favorite.
* Make dessert "nachos". Toss apple slices with lemon juice, arrange on a plate, drizzle with any flavor syrup and sprinkle with salted sesame "nuts"
* For more even baking and braising on the campfire, choose a cookpot with a flat, not domed, lid. Hot coals can surround the pot bottom, sides and top.
BONUS RECIPE OF THE WEEK
Secret Ingredient Beef Stew
Here’s a one-pot meal with a flavor secret, just the thing to simmer over a campfire in a big black pot. It can also be made atop any stove in a pressure cooker, InstaPot, lidded pan or cook all day i a solar oven.
2 tablespoons all purpose flour
1 pound beef for stew cut in bite size
2 tablespoons vegetable oil
3 medium potatoes, scrubbed and cut up
2 carrots, peeled and chopped
Medium onion, diced
Medium zucchini, diced
2 cups beef or chicken broth
3 to 4 plum tomatoes, diced
2 tablespoons brown sugar
1 tablespoon each vinegar and Worcestershire sauce
1 teaspoon instant coffee
1/2 teaspoon dried oregano
1/8 teaspoon ground cloves
Water if needed
Put the flour in a bag and shake the meat to coat it. Brown it in hot oil. Discard bag and excess flour. Add vegetables and broth. Cover and cook over slow heat until beef is tender, adding water if needed. During last 20-30 minutes, add secret ingredients.
Stove-top, solar and campfire timing depend on your heat source, the day's temperatures and wind speed. In a pressure cooker this needs 20 minutes iand in a slow cooker, 8 hours on High or 6 hours on Low.
FREEZE AHEAD RECIPE OF THE WEEK
Herbed Italian Bread
1-pound loaf of unsliced Italian bread
1/4 cup grated dry cheese such as Parmesan
½ teaspoon garlic powder
1 tablespoon dried mixed Italian seasoning
1/4 cup olive oil
½ stick butter, melted
Slice bread in 12 pieces but don’t slice through the bottom crust. Set loaf on a large square of foil and spread slices open like a fan. Mix cheese, garlic powder and seasoning and sprinkle between slices, tucking it in well. Drizzle with olive oil, then melted butter.
Push loaf back together and wrap tightly in foil. Freeze up two months. To serve, thaw and roast, turning often, over medium temperatures on the grate or in the oven until it’s heated through.