With the final weekend of summer approaches, the weekend of Labor Day may signal the cookout last summer barbecue on the beach or campfire grill until next May. Therefore, if you are planning to make this long weekend the most memorable camping trip of the season, why not to put a little more verve in its outdoor dining? After all, just because you're roughing not mean your menu should be limited to canned beans and sausage on a stick.
Step every weekend Labor Day in my trailer in Ipperwash Beach, Ontario. I've been venturing to Sunnyside Trailer Park years the last 30, meaning that many of my fellow campers are like family. That's why the annual host potluck Sunnyside Labor Day. It gives us the opportunity kiss the summer goodbye with good food and good company.
Personally, when I am preparing for our annual pot luck camping, I'm looking I like to call it "convenience only" – meaning an easy dish, but still will knock the socks of my fellow campers. Many of my neighbors enjoy camping kitchen as well, so the pot luck Sunnyside annual Labor Day has taken on a bit of healthy competition – that you can cook with limited tools.
If you are familiar with the small hard top trailers, tents and campers, we know that we are all limited the foreign gas stove, barbecue, hibachi grills, and glorious open flame cooking. In general, what can I do to prepare for my annual pot dish of the lot is watching the Food Network and consult my health gourmet cookbooks, and adaptation of one of the recipes in a nice dish campfire.
This year I decided to a vegetable grilled shrimp and pasta salad artichoke that I saw in one of my favorite cookbooks gourmet health food. You only need some minor adjustments importance because it will be marinated and then grilled on skewers of shrimp, boil the whole wheat penne side burner on my gas grill, and grill the pepper mixture red and green, sweet red onions, and artichokes on a plate on the open flame.
My recipe turned out to be easy to adjust cooking fire, also that will have my boat mate Luckers thanking his' plates luck!
Campfire Grilled Artichoke Pasta Salad
Ingredients
• 1 can of artichokes
• ½ cup sweet red onion – chopped
• ½ cup red bell pepper – diced
• ½ cup green pepper – chopped
• 1 package whole wheat penne pasta – cooked
• 1 cup of chopped basil
• 1 ½ cups balsamic
• Spices of your choice to marinate the shrimp (I use a mixture of cumin and chili).
• Salt and pepper to taste
Preparation
1.Roll fresh shrimp in the spice mixture and set aside in a bowl of
Shrimp 2.Pierce a single row on skewers
3.Fire the grill, when hot shrimp Instead of each side and grill for 2 minutes – Annulment
4.Place all chopped vegetables in a pot and place over the coals of an open fire
5.Grill until desired. Should be smooth, but warm.
6.Bring water to boil in a BBQ side burner and add penne
7.Combine pasta, grilled vegetables and the chopped basil.
8.Toss with balsamic.
9.Remove of shrimp skewers and toss with salad.
10.Place covered in the refrigerator until ready to serve
By therefore only to prove that a little planning, can mean a night of dining enjoyment. Just pop the cork of your favorite bottle of red, and voila – Gourmet kitchen fire wait!
About the Author:
Gavin McNamara is an outdoorsman who lives to hike and camp. When he is not immersed in the sights and sounds of the great outdoors, he writes for nomadik.com – an online guide to outdoor living, with information about Backcountry Orienteering, Camping Gear, Beginner’s Guides and more.
Article Source: ArticlesBase.com – Campfire Dining – Gourmet Style
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