|
|
|
|
arrettinator
Sep 6, 2007, 10:41 PM
Post #1 of 58
(1140 views)
Shortcut
Registered: Oct 30, 2002
Posts: 8522
|
This weekend charley, betaben, katydid and I had a great conversation about cooking and recipes. The suggestion came up we should create a thread/forum for not only campground cooking but cooking in general.
So, I'll start.
Thursday nights my wife has choir practice now, so I get to cook dinner.
I'm not much of a cook, but last week I made a nice crocpot meal, which I'll post in a bit.
Tonight I'm tackling meatloaf. Hopefully it'll go well.
So....
Meatloaf
Ingrediants:
1 lb ground chuck
3 slices of white bread torn into small pieces
1 cup of milk
1 egg beaten
1/4 cup minced onions (I substituted w/ onion powder, don't know how much I used though)
1 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon worchestershire sauce (I substituted w/ dijon mustard)
1 tablespoon ketsup
Combine into bread pan
Bake 1 hour 15 minutes @ 350°
It's my wife's recipe, so hopefully it'll go well.
Maybe we could even make this thread a sticky.
Edit to add:
charley, post up that meal you cooked that first night.
(This post was edited by arrettinator on Sep 6, 2007, 10:55 PM)
|
|
|
|
|
GunksMonkey
Sep 7, 2007, 12:20 AM
Post #2 of 58
(1119 views)
Shortcut
Registered: Nov 17, 2006
Posts: 204
|
I hate meatloaf made by adding pieces of bread slices. I prefer to use seasoned bread crumbs
|
|
|
|
|
arrettinator
Sep 7, 2007, 11:47 AM
Post #3 of 58
(1097 views)
Shortcut
Registered: Oct 30, 2002
Posts: 8522
|
The meatloaf went great. My wife even said it was better than hers.
I agree, though. The bread made it too mushy.
Next time I'll use breadcrumbs.
|
|
|
|
|
krillen
Sep 7, 2007, 1:10 PM
Post #4 of 58
(1086 views)
Shortcut
Registered: Jul 19, 2001
Posts: 4769
|
make it easy on yourself:
BBQ
meat
vegetables brushed with some light mariande
baked potatos.
Sliced fruit for desert,
glass of milk
There, you have all your food groups!
20 minutes and DONE. 
(This post was edited by krillen on Sep 7, 2007, 1:25 PM)
|
|
|
|
|
lena_chita
Moderator
Sep 7, 2007, 2:44 PM
Post #5 of 58
(1073 views)
Shortcut
Registered: Jun 27, 2006
Posts: 6087
|
Wait, is this campground cooking, or is it "wife is not home" cooking?
Here's an easy one for the second scenario:
1. cook rice(1 part rice to 2 parts water, salt, a teaspoon of oil-optional)
2.Sprinkle a slab of salmon with salt and some spices from the cupboard (e.g. Lemon Pepper seasoning. Or just dill, a squeeze of lemon and cracked black pepper. Or Great King Salmon rub from Costco). Broil it.
Serve with rice and salad.
|
|
|
|
|
petsfed
Sep 7, 2007, 3:10 PM
Post #6 of 58
(1067 views)
Shortcut
Registered: Sep 25, 2002
Posts: 8599
|
That's a complex meatloaf. I'm a big fan of the recipe I use, just because its simple and allows for a lot of experimentation on the cook's part. Also, tastes great with ketchup.
You need:
About a pound of ground beef, the leaner the better
3/4 cup unflavored oatmeal. I haven't found instant to be any better or worse than long cook oatmeal
1 egg
1 8oz can of tomato sauce
1 cup chopped onions (1 tbsp onion flakes works out to be the same amount)
1/4 tsp pepper
1/2 tsp salt
Mix it all together, put in a bread pan, bake it for an hour at 375. Slice and serve with ketchup.
This is also an excellent recipe for meatballs if you serve them with a non-Italian type sauce (golden mushroom soup works especially well or spicy ginger teriyaki sauce).
These of course require a dutch oven, but those are almost a necessity for campground gourmet. In fact, with a dutch oven, there's hardly anything you can't cook in camp, given you can get some hot coals.
|
|
|
|
|
krillen
Sep 7, 2007, 3:54 PM
Post #7 of 58
(1060 views)
Shortcut
Registered: Jul 19, 2001
Posts: 4769
|
lena_chita wrote: Wait, is this campground cooking, or is it "wife is not home" cooking? Here's an easy one for the second scenario: 1. cook rice(1 part rice to 2 parts water, salt, a teaspoon of oil-optional) 2.Sprinkle a slab of salmon with salt and some spices from the cupboard (e.g. Lemon Pepper seasoning. Or just dill, a squeeze of lemon and cracked black pepper. Or Great King Salmon rub from Costco). Broil it. Serve with rice and salad.
Oh yes! Fish fillet with skin on one side, sprinkle with salt & pepper, then fresh garlic over top! One of our regular favorites.
|
|
|
|
|
jgloporto
Sep 7, 2007, 4:08 PM
Post #8 of 58
(1053 views)
Shortcut
Registered: Aug 8, 2006
Posts: 5522
|
Good god!
Meat loaf!!!???
Comparing notes on meat loaf???
Isn't that what they serve in prison???
Here's the official recipe. Slop mushed up meat in pan. Smear ketchup on it and cook until it's hot and steamy.
Writing that made me throw up a little in my mouth. It would be a sin against God and nature to add good seasoned Italian bread crumbs to that heeping mound of... I can't even continue this sentence.
This is what passes for food on this continent???!!! The only thing I can think to say is: May God have mercy on your souls.
|
|
|
|
|
jgloporto
Sep 7, 2007, 4:23 PM
Post #9 of 58
(1043 views)
Shortcut
Registered: Aug 8, 2006
Posts: 5522
|
Okay. I've calmed down a bit. At first, I wasn't going to legitimately reply to this. But I've decided that you people need my help.
Okay, we'll start from the beginning. What do you guys want? Meat or fish?
|
|
|
|
|
arrettinator
Sep 7, 2007, 4:45 PM
Post #10 of 58
(1035 views)
Shortcut
Registered: Oct 30, 2002
Posts: 8522
|
Ground chuck is much cheaper than a roast for me.
But do enlighten us jchildporto. 
I'm always up for new recipes. Especially since I have to cook every Thursday, now.
signed
E. Lagasse
|
|
|
|
|
themadmilkman
Sep 7, 2007, 4:51 PM
Post #11 of 58
(1031 views)
Shortcut
Registered: May 21, 2006
Posts: 510
|
jgloporto wrote: Good god! Meat loaf!!!??? Comparing notes on meat loaf??? Isn't that what they serve in prison??? Here's the official recipe. Slop mushed up meat in pan. Smear ketchup on it and cook until it's hot and steamy. Writing that made me throw up a little in my mouth. It would be a sin against God and nature to add good seasoned Italian bread crumbs to that heeping mound of... I can't even continue this sentence. This is what passes for food on this continent???!!! The only thing I can think to say is: May God have mercy on your souls.
I seem to remember carts in Sicily that served a pile of slop made of the remains of pigs that even the sausage factories wouldn't touch... no offense, but I'll take meatloaf over that.
Then again, I never saw a single local eat that crap... tried it once and nearly puked.
|
|
|
|
|
jgloporto
Sep 7, 2007, 4:53 PM
Post #12 of 58
(1031 views)
Shortcut
Registered: Aug 8, 2006
Posts: 5522
|
arrettinator wrote: Ground chuck is much cheaper than a roast for me. But do enlighten us jchildporto. I'm always up for new recipes. Especially since I have to cook every Thursday, now. signed E. Lagasse
Pfft. Julia Child was a hack.
First off, a meal is a delicate process not a bunch of stuff thrown on a table with a "Dig In!"
First the palette must cleansed (the aperitiff). Then the meal should be served in courses (with a clean dish for each course for crying out loud. Why not put it all in a blender). Each course should have a distinct flavor that meshes with the other courses. Then finally, digestion (the digestivi). Then coffee and desert. Which can come before or after a short leisurely walk (referred to as a passigiata).
We start with that framework. Now, what's it gonna be. Fish or meat.
(This post was edited by jgloporto on Sep 7, 2007, 5:10 PM)
|
|
|
|
|
jgloporto
Sep 7, 2007, 4:56 PM
Post #13 of 58
(1030 views)
Shortcut
Registered: Aug 8, 2006
Posts: 5522
|
themadmilkman wrote: jgloporto wrote: Good god! Meat loaf!!!??? Comparing notes on meat loaf??? Isn't that what they serve in prison??? Here's the official recipe. Slop mushed up meat in pan. Smear ketchup on it and cook until it's hot and steamy. Writing that made me throw up a little in my mouth. It would be a sin against God and nature to add good seasoned Italian bread crumbs to that heeping mound of... I can't even continue this sentence. This is what passes for food on this continent???!!! The only thing I can think to say is: May God have mercy on your souls. I seem to remember carts in Sicily that served a pile of slop made of the remains of pigs that even the sausage factories wouldn't touch... no offense, but I'll take meatloaf over that. Then again, I never saw a single local eat that crap... tried it once and nearly puked.
Yeah, that's sufriti. And it's an acquired taste. You people can't start acquiring other more advanced tastes until you get a few of the most basic tastes first.
|
|
|
|
|
betaben
Sep 7, 2007, 5:07 PM
Post #14 of 58
(1022 views)
Shortcut
Registered: Sep 3, 2002
Posts: 726
|
We talk about a recipe thread and you give me Meatloaf!!
Here's any easy one that can be done at home or at camp, provided your car camping.
I call Dad's recipe (because he's the one that always made it.)
1 Pound of Ground Beef
1 Onion
4 Potaoes (depends on size, I always use to many)
- If you are camping get a couple of cans of
pre cooked potaoes, they cook faster.
1/2 pound shredded Chedder Cheese (I use sharp
Chedder).
Garlic (optional)
Brown the ground beef and drain. (set aside)
put some olive oil (I prefer bacon grease) in a pan and heat oil, get the garlic and onions frying then add the potaoes until soft. add the beef back to the pan and mix it all up. (you can add salt and pepper to taste.) Once the potatoes are soft and browned put the cheese on top and cover until the cheese is melted.
It's not a gourmet meal, or healthy, but it's comfort food for me.
and another easy one is Basic fried rice.
cook up some rice, while friying up some ham, scrambled eggs, onion, garlic and green peppers, mix the rice in, add soy sauce to taste.
Quick easy and filliing.
Ben
|
|
|
|
|
krillen
Sep 7, 2007, 5:10 PM
Post #15 of 58
(1018 views)
Shortcut
Registered: Jul 19, 2001
Posts: 4769
|
betaben wrote: We talk about a recipe thread and you give me Meatloaf!! Here's any easy one that can be done at home or at camp, provided your car camping. I call Dad's recipe (because he's the one that always made it.) 1 Pound of Ground Beef 1 Onion 4 Potaoes (depends on size, I always use to many) - If you are camping get a couple of cans of pre cooked potaoes, they cook faster. 1/2 pound shredded Chedder Cheese (I use sharp Chedder). Garlic (optional) Brown the ground beef and drain. (set aside) put some olive oil (I prefer bacon grease) in a pan and heat oil, get the garlic and onions frying then add the potaoes until soft. add the beef back to the pan and mix it all up. (you can add salt and pepper to taste.) Once the potatoes are soft and browned put the cheese on top and cover until the cheese is melted. It's not a gourmet meal, or healthy, but it's comfort food for me.
Wow, add some soup to that and you've got a Shepard's Pie!
|
|
|
|
|
betaben
Sep 7, 2007, 5:14 PM
Post #16 of 58
(1016 views)
Shortcut
Registered: Sep 3, 2002
Posts: 726
|
jgloporto wrote: arrettinator wrote: Ground chuck is much cheaper than a roast for me. But do enlighten us jchildporto. I'm always up for new recipes. Especially since I have to cook every Thursday, now. signed E. Lagasse Pfft. Julia Child was a hack. First off, a meal is a delicate process not a bunch of stuff thrown on a table with a "Dig In!" First the palette must cleansed (the aperitiff). Then the meal should be served in courses (with a clean dish for each course for crying out loud. Why not put it all in a blender). Each course should have a distinct flavor that meshes with the other courses. Then finally, digestion (the digestivi). Then coffee and desert. Which can come before or after a short leisurely walk (referred to as a passigiata). We start with that framework. Now, what's it gonna be. Fish or meat.
let's go with fish, but please make it something that those of us that live away from the sea, can actually get.
|
|
|
|
|
jgloporto
Sep 7, 2007, 6:03 PM
Post #18 of 58
(1005 views)
Shortcut
Registered: Aug 8, 2006
Posts: 5522
|
betaben wrote: let's go with fish, but please make it something that those of us that live away from the sea, can actually get.
Now your gonna make it tricky eh. Okay fine. We'll go with something simple. You're gonna need shrimp, calamari and flounder. All of which can be frozen and shipped so there should be no problem getting them locally.
As an overview, tonight's meal is going to be served in four courses. For the appetizer, we are going to have stuffed calamari served with a balsamic reduction over a bed of arugala. Next we will have flounder in a white wine sauce served with fresh steamed vegetables. After that, for the starch, we will have shells with fresh tomato and portobello mushrooms. Finally, a light vegetable soup with escarole and white beans. Normally, under these circumstances, I would make a soup with mussels or clams but shellfish is obviously a problem for some of you. After some after dinner drinks, we'll have coffee and my specialty (some of you have heard this before): zabaglione over sliced strawberries and vanilla ice cream.
I'll do this in several posts. Before we do anything, we'll first have an aperitiff. An aperitiff should be a bitter dark liquor. I prefer Averna but I presume that's tough to come by for some of you. Believe it or not, Jeigermeister is a perfect substitute. Serve it chilled in a fluted liquor glass. Next we have an assortment of dried aged cheeses and olives. Maybe a plate with extra virgin olive oil and rosemary served with some sliced italian bread to dip.
On to the prima piata. First the stuffing. First, clean the shrimp and dice into small pieces. Next, in a frying pan, brown thinly sliced garlic cloves (the amount of garlic you use is a personal decision) in some olive oil. Next add the diced shrimp and some chopped scallions. When the shrimp are almost completely cooked, add enough bread crumps to completely cover the shrimp. You may need to add another splash of olive oil. As soon as the breadcrumbs are brown, turn it off and put it all in a bowl.
Next, the calamari. These need to be whole calamari, not the pre-sliced ones. Rinse the calamari and cut the legs off. Bring a pot of water to boil and boil the calamari for just a minute. They should feel firmer. Drain them and then stuff them with the shrimp and the bread crumbs. Once they are stuffed, I prefer to grill them. You can put them in a small pan in the oven or in the broiler if don't have access to a grill. If you are going to grill, heat the grill up and grill them on a low flame. With calamari, you basically cook them until their white and firm. This should be pretty quick. On the grill, they should get seared with the grill surface but don't let them get blackened on the ends. Next in a sauce pan, reduce some balsamic vinegar. Put some arugula and a couple of calamari on each dish, then drizzle the balsamic reduction over them and serve with a lemon wedge on the side.
I gotta refill my coffee cup. The flounder will be on the next post.
|
|
|
|
|
jgloporto
Sep 7, 2007, 6:26 PM
Post #19 of 58
(998 views)
Shortcut
Registered: Aug 8, 2006
Posts: 5522
|
Okay, now for the flounder. This should be easy. Batter the flounder in flour. Heat a pan with some olive oil and garlic and lightly fry. Once its cooked through, add a bit more olive oil, a splash or two of white wine, a tablespoon of butter, cut and squeeze a lemon then add some capers, rosemary and a little salt and pepper. Let that go until the sauce gets thick. If its to loose, add a dash of baking powder. Turn 'em off, and put it on the side. For side vegetables that's your call. If it were me, I'd throw some asparagus in a an aspargus cooker (a worthwhile investment if you don't have one). Don't let them get to soft. When they're done, spread them out on a bake sheet. Group them into threes. Put a teaspoon of soft goat cheese and then wrap each group of three in a slice of prosciutto. Throw that in the oven basically until the cheese melts. On a new dish, put the flounder and the asparagus and serve.
I gotta take this call. Next course on the next post.
(This post was edited by jgloporto on Sep 7, 2007, 6:28 PM)
|
|
|
|
|
arrettinator
Sep 7, 2007, 6:50 PM
Post #20 of 58
(988 views)
Shortcut
Registered: Oct 30, 2002
Posts: 8522
|
betaben wrote: We talk about a recipe thread and you give me Meatloaf!!
I'll have to dig out the crockpot chicken tortilla soup recipe when I get home.
That is by far my favorite.
|
|
|
|
|
arrettinator
Sep 7, 2007, 6:52 PM
Post #21 of 58
(988 views)
Shortcut
Registered: Oct 30, 2002
Posts: 8522
|
jgloporto wrote: Pfft. Julia Child was a hack.
|
|
|
|
|
wjca
Sep 7, 2007, 6:57 PM
Post #22 of 58
(979 views)
Shortcut
Registered: Jan 27, 2005
Posts: 7545
|
arrettinator wrote: jgloporto wrote: Pfft. Julia Child was a hack. Probably because she consumed more sherry than she put in her meals during her shows.
Make no mistake, Julia Child revolutionized cooking in the american home.
|
|
|
|
|
geogoddess
Sep 7, 2007, 7:14 PM
Post #23 of 58
(964 views)
Shortcut
Registered: Aug 14, 2007
Posts: 613
|
I"m hanging on for the escarole and white bean soup... and my tummy is making noises
|
|
|
|
|
sevrdhed
Sep 7, 2007, 7:24 PM
Post #24 of 58
(957 views)
Shortcut
Registered: Feb 5, 2004
Posts: 923
|
Dude, you guys put way too much effort into food. How about my favorite recipe.
1 package, sliced Western Family ham. $0.50
1 package, beef ramen $0.12
Cook ramen. Tear up ham into smaller pieces, add to ramen. Serve with cold Pabst Blue Ribbon.
If you want to get really fancy, you can bump the total meal price up to $1.00, and eat a raw onion as well.
|
|
|
|
|
jgloporto
Sep 7, 2007, 7:31 PM
Post #25 of 58
(954 views)
Shortcut
Registered: Aug 8, 2006
Posts: 5522
|
Okay, now for the pasta dish. Shells. First, the pasta. Should be simple, but people tend to make critical errors with pasta thinking you just throw pasta in boiling water. First, fill up a pot of water. Add 1/2 a teaspoon of salt and a splash of olive oil to the water and bring it to a boil. Add the pasta after it comes to a full boil. Stir it periodically. Pasta should be al dente. Literally translated "to the teeth" as in should have to chew pasta as in don't cook the shit out of it. When it's al dente, drain it into a large colander and shake aggressively. Then immediately run it under cold tap water for a few seconds to stop it from clumping. Once the pasta's done, put it on the side.
In a frying pan, start with olive oil and whole garlic cloves. Slice some cherry tomatos add some fresh basil. You're basically first make a cherry tomato sauce first. IN A SEPARATE PAN, put olive oil, sliced portabello mushrooms. fresh parsley, salt, pepper, and a pinch of ground red pepper. When the mushrooms are brown, add pitted kalamata olives, let that go for a few seconds, then add a few capers. Another couple of seconds, then add sliced prosciutto, then pour in the cherry tomato sauce. You may need to add a few uncooked tomatos if it starts to dry up. Those fuckin mushrooms are like sponges. Then throw the shells into the pan for a few seconds to heat it all up and serve.
Next post, the soup.
I feel I should add that you should be serving white wine with this meal. I recommend pinot grigio.
|
|
|
|
|
|
|
|
|
1
