Yes, you CAN do that outdoors! Here’s where I show you how to cook good food while you’re out on the trail.
Here’s the recipe, so you don’t have to just wing it.
Biscuits and Gravy Serves 6 (12 supermodels, or 3 teen-age boys) Ingredients:
Gravy ½ cup rendered bacon fat ½ cup all-purpose flour ½ pound ground pork sausage ¼ lb. of cooked bacon 1 tsp hot sauce 1 Quart of whole milk Kosher salt and freshly ground black pepper (lots of pepper), to taste.
For the Biscuits ½ cup frozen butter 2 cup all-purpose flour 1 cup of buttermilk 2 tbsp. baking Power 1 tsp sugar 1 tsp salt ¼ cup extra flour ¼ cup extra butter for melting on top of biscuits
At Home: Brown and cook the ½ Lb. of breakfast sausage. When done put in a suitable container to take into the back country and refrigerate. In a large bowl, combine flour, baking powder, sugar and salt, sift together and put into a one gallon freezer (storage) bag Put ½ cup of bacon fat (refrigerated into a suitable container to the back country and the same with a ½ cup of flour
At Camp: To make biscuits combine dry ingredients into a bowl, grate the ½ lb. of frozen butter into the dry mix, stir with fork, add buttermilk and form the dough. Put extra flour on board and press out dough into a rectangular shape, repeat to about 1 inch thick. Take pastry knife (or a knife) and cut into 6 square biscuits. Spray baking pan with canola oil place biscuits close together about a ¼ inch. Put in a preheated oven for 450 degrees for 12-15 minutes. When done rub the ¼ of butter on the biscuits To make gravy heat the ½ cup of bacon fat in 3 or 4 quart pot. Then whisk in flour until lightly browned, about 1 minute. Gradually whisk milk and cook, whisking constantly, until slightly thickened, about 3-5minutes. Stir in crumbled cook pork sausage; season with salt and pepper, to taste. Garnish with cut and crumbled bacon.
Equipment we used the Campchef Explorer stove https://www.campchef.com/two-burner-stove-explorer.html and the Coleman Oven https://www.coleman.com/camp-oven/2000016462.html and the GSI Base Camper pot set https://gsioutdoors.com/bugaboo-base-camper.html, a whisk and a pastry knife and cutting board. GSI Chefs Knife https://gsioutdoors.com/santoku-6-chef-knife.html, and the folding cutting board https://gsioutdoors.com/folding-cutting-board.html
Here’s how you prepare this bougie rice outdoors:
Salmon and Mushroom Risotto (Get Sockeye Salmon)
- 4 cups chicken broth, low sodium
- 3 tablespoons olive oil, divided
- 1 onion, diced, divided
- 2 garlic cloves, minced, divided
- 1/2-pound fresh portobello and Crimini mushrooms, sliced
- 2 tablespoons fresh Italian parsley, chopped
- Salt and pepper
- 1 cups Arborio rice
Mince the garlic put in a suitable container
Put 4 ounces of Olive oil in a non-leak container
Put one cup of Arborio Rice in a freezer bag
- Heat the chicken broth in a medium saucepan and keep warm over low heat.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Sauté for 3 to 5 minutes until lightly browned, season with salt and pepper. Ad half a cup of warm chicken broth. Season again with salt and fresh cracked pepper. sauté 1 minute then remove from heat and set aside.
- Coat a saucepan with remaining 2 tablespoons of oil. Sauté the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.
- Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.
The equipment we used the Campchef Explorer stove https://www.campchef.com/two-burner-stove-explorer.html GSI Chef’s Knife https://gsioutdoors.com/santoku-6-chef-knife.html, and the folding cutting board https://gsioutdoors.com/folding-cutting-board.html River of No Return Spice Rub https://www.caboose-spices.com/seasonings-rubs/river-of-no-return-smoky-sweet-citrus-seasoning-blend
- Sockeye Salmon
- Serves 4
- 1 2 to 3LB pound Sockeye Salmon Fillet
- 1 Tbsp of River of No Return Spice Blend
- Coarse Pepper (eyeball)
- Coarse Salt (eyeball)
- 4 Oz. Olive Oil
- Put Salmon in a suitable container
- Put 4 ounces of Olive oil in a non-leak container
- Heat the olive oil in a medium saucepan and keep warm over medium low heat.
- Place Salmon skin side down and “Slide the Salmon” moving the frying in a circular motion to make sure the fish doesn’t stick.
- Cook for 3 minutes, flip to flesh side, cook for 2 minutes, flip back over, cut from heat and lid allowing the Salmon to steep and continue to cook a little.
Equipment we used the Campchef Explorer stove https://www.campchef.com/two-burner-stove-explorer.html GSI Chef’s Knife https://gsioutdoors.com/santoku-6-chef-knife.html, and the folding cutting board https://gsioutdoors.com/folding-cutting-board.html River of No Return Spice Rub https://www.caboose-spices.com/seasonings-rubs/river-of-no-return-smoky-sweet-citrus-seasoning-blend.
Stay-tuned for the recipe (have to dust of ye olde Royal typewriter and find the ribbon….)
Stay tuned for the recipe. But if you want it sooner, buy my book, In The Wild Chef.