For an easy, protein-rich snack while
lounging by the river, make a quick batch of
hard-boiled eggs (cooked at home) cut in
half and sprinkled with paprika, then served
with mayonnaise and cornichons or olives.
(Be sure to keep these cold and do not let
them sit out for more than two hours.)
Final thoughts. When it comes to
camping, food safety is paramount. Keeping
food cold is key, so be sure to bring lots of ice
and freezer packs. Wrap items carefully and
pack raw meats at the bottom of the cooler to
prevent cross-contamination between raw
and cooked foods.
The U.S. Department of Agriculture recommends that, while traveling, you should
keep your cooler in the air-conditioned car
and not the trunk, which tends to warm up.
Don’t forget to pack bags for garbage and
recycling, biodegradable camping soap,
water for rinsing and hand sanitizer. (Find
more tips for camping and food safety at
Finally, think about ways to elevate
the experience and make it special. Little
touches—candles, foraged plants in a Mason
jar and a glass of wine (remember a corkscrew!) if the campsite permits—are as important as they would be at home. C
Daytona Strong (
outside-oslo.com) is a
Seattle-based food writer and recipe developer.
Extra-virgin olive oil
4 garlic cloves, minced
1 medium onion, sliced
2 teaspoons dried Italian seasoning
2 teaspoons fresh thyme leaves
6 medium peperoncino Calabrese peppers
(dried hot red peppers in oil), sliced thin
Kosher salt and freshly cracked black pepper
2 ( 1½ pounds each) flank steaks
2 Roma (plum) tomatoes, thinly sliced
½ cup panko (Japanese bread crumbs)
1 cup shredded provolone cheese
½ cup fresh basil leaves
You’ll need: Campfire with grill grate, large
sauté pan, propane burner, 2 metal or thick
Prep ahead: Prepare the stuffing mixture the night
before and keep refrigerated or in a chilled cooler.
Prepare the stuffing: Start a wood campfire and
wait until the flames die down and the coals glow
red with white ash. Place a grilling grate so that it
sits just above the coals and you have medium-high heat to cook with.
Set a large sauté pan on the grill grate. Coat with
olive oil and add the garlic, onion, Italian seasoning and thyme. Fold the peppers into the onion
mixture. Season with salt and pepper and sauté
until the onion is well caramelized, 7 to 8 minutes.
Set aside to cool and divide in half evenly.
Zing Zang Flank Steak
Prepare the steaks: Trim the steaks of any
excess fat and remove any tough silver skin with
the tip of a knife. Working with one steak at a time,
place the steak on a clean cutting board (so the
grain runs up and down). Using a sharp knife,
carefully make a flat cut down one long side of
the steak and cut it open parallel to the board so
you can open the steak like a book.
On one side of the steak, spread half of the onion
mixture. Top with half of the tomato slices, panko
and shredded cheese. Tear up the basil leaves
and scatter half on top for the last layer of filling.
Fold the flap of beef over the top to cover. Using a
bamboo skewer, thread the steak along the cut
edge to seal the steak back together and hold in
the filling. Repeat with the second steak.
Wipe down the grill grates with some oil-blotted
towels to clean and create a nonstick surface.
Season the stuffed flank steaks with salt and
pepper on both sides, then place on the hot grill.
Cook for 7 to 8 minutes on the first side (turn
90 degrees to create crosshatch marks halfway
through), then use a large spatula to carefully flip
the steaks and cook for 5 minutes more on the
second side for medium-rare.
Remove steaks from the grill and set aside to rest
for 5 minutes. Use a sharp knife to cut them into
1-inch-thick slices and serve. Makes 4 servings.
Recipe from Guy on Fire: 130 Adventures in
Outdoor Cooking by Guy Fieri.
1 cup ( 2 sticks) unsalted butter,
2/3 cup sugar
1/3 cup packed golden brown sugar
3 tablespoons orange zest
4 large eggs, at room temperature
2 teaspoons almond extract
13/4 cups all-purpose flour
Pound cake travels well. Bake a loaf the day before, and finish this not-too-sweet
dessert at the campsite.
1 teaspoon kosher salt
1/2 teaspoon baking powder
21/2 cups fruity red wine
1/2 cup orange juice
3 tablespoons sugar
1 pound strawberries, hulled
8 ounces mascarpone
Orange Pound Cake with
Wine-Poached Strawberries and Mascarpone
The day before leaving, bake the cake.
Preheat oven to 350 F. Grease a loaf pan and
line with parchment paper. Using a stand
mixer, beat the butter, sugars and orange
zest until light and fluffy. Add the eggs, one at
a time, beating between additions. Stir in the
almond extract. Sift together the flour, salt
and baking powder, then gradually add to the
butter, mixing until just incorporated. Pour
into the prepared pan and bake 50 to 60
minutes, until a toothpick comes out clean.
Rest the pound cake in the loaf pan for 5
minutes, then remove from pan and cool.
At the campground, bring the wine, orange juice
and sugar to a boil in a pot over high heat.
Reduce heat to low and simmer about 15 minutes, until reduced to about 2 cups. Add the
strawberries and cook for a minute or two.
Remove from heat and cool.
To serve, pour the strawberry and wine sauce
over the cake slices and finish with a dollop of
mascarpone. Makes 8 to 12 servings.
Recipe developed by Daytona Strong.