ANTIPASTI SALAD WITH CAMPFIRE DRESSING
Provided by Michael Symon : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Using a fork or paring knife, prick the onion all over to allow the smoke to penetrate. Place the onion directly onto the coals and cook until charred and softened, about 5 minutes. Remove from the coals and when it is cool enough to handle, peel and finely chop.
- Add the onions, garlic, oregano, olive oil and red wine vinegar to a glass jar with a lid. Season with salt and pepper, then shake vigorously and set aside.
- Add the lettuce, chickpeas, salami, provolone, tomatoes and pepperoncinis to a large bowl. Dress with some of the smoky red wine-oregano vinaigrette and toss to coat. Add the Parmesan all over the top and serve with freshly cracked black pepper.
GRILLED WATERMELON AND TOMATO SALAD
This salad is an ode to summer. I love to grill the watermelon after it's been brushed with a little bit of the honey-lime vinaigrette. The sugars from the melon caramelize nicely on the grill and add the best smoky flavor.
Provided by Kardea Brown
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the honey-lime vinaigrette: Add the garlic and shallot to a food processor and pulse until minced. Turn off the motor and add the oil, honey, lime zest and lime juice. Process until smooth. Season with salt and pepper. Set aside.
- Make the salad: Line a baking sheet with parchment paper and set aside. Melt the butter in a large skillet over medium heat. Add the pecans and brown sugar and cook, stirring to coat, until the sugar begins to caramelize, about 3 minutes. Spread the pecans onto the prepared baking sheet and let cool completely, about 20 minutes.
- Meanwhile, trim the ends from the watermelon. Stand the watermelon on a cutting board, flat-side down, and cut into quarters. Set aside 2 quarters for another use. Cut the remaining 2 quarters crosswise into 1-inch-thick slices. Brush 2 tablespoons of the vinaigrette onto the slices.
- Preheat a grill to medium-high heat or place a grill pan over medium-high heat until hot. Grill the watermelon slices, in batches, in a single layer until warmed through and grill marks appear, 2 to 3 minutes per side. Remove the watermelon from the grill and let cool, about 15 minutes. Cut into bite-size cubes.
- Arrange the arugula, grilled watermelon, tomatoes, feta cheese, pecans and red onion on a platter or in a salad bowl. Drizzle the remaining vinaigrette over the top and toss just before serving.
CAMPFIRE SALAD
Steps:
- To prepare the oregano vinaigrette: In a small bowl or measuring cup, whisk together the vinegar, sugar, and oregano; season with salt and pepper. Slowly add oil, whisking constantly to emulsify. Set aside.
- To prepare the salad: To blanch the asparagus, bring a large pot of water to a boil, then drop the asparagus spears in for 3 to 5 minutes, depending on their size. Remove from the water and "shock" them briefly in a bath of ice water to stop the cooking and preserve the green color. Drain thoroughly. Repeat the same process with blanching the green beans, cooing a little longer, about 5 to 7 minutes.
- In a mixing bowl, combine the carrots, black beans, and green beans. Toss together until well mixed. Drizzle with half the Oregano Vinaigrette and mix thoroughly.
- Place a small pile of salad mix in the center of 6 small plates. Build a campfire stack by arranging 4 or 5 asparagus spears leaning against each other over the salad. Drizzle a little vinaigrette on each stack and serve.
- If taking to a picnic, keep salad mix and vinaigrette separate until ready to serve, then mix and plate.
CAMPFIRE TACO SALAD
I haven't tried this yet, but I found this recipe in a TOH mag from last summer and thought it looked like a novel way to serve salad to kids (or husbands!) while camping.
Provided by Swan Valley Tammi
Categories Low Protein
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut tops off each bag of chips; set aside.
- Heat chili in saucepan until completely heated through, stirring occasionally. (or heat in microwave).
- Spoon about 2 tablespoons chili into each bag of chips.
- Top with cheese, sour cream, salsa and lettuce.
Nutrition Facts : Calories 263.6, Fat 14, SaturatedFat 3, Cholesterol 12.1, Sodium 591.1, Carbohydrate 30.8, Fiber 5, Sugar 1.4, Protein 6.2
CAMPFIRE TACO SALAD
Served in a corn chip bag, this easy outdoor meal from Jean Komlos of Plymouth, Michigan is flavorful and fun. "My neighbor entertained Girl Scouts with this clever recipe," she says.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cut the top off each bag of chips; set aside. Place chili in a saucepan; cook on a grill over medium heat for 10 minutes or until heated through, stirring occasionally. Spoon about 2 tablespoons of chili into each bag of chips. Top with cheese, sour cream, salsa and lettuce.
Nutrition Facts :
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- Breakfast Burritos. For the first morning at camp these breakfast burritos are make-ahead ones so you do all the prep at home then wrap them in foil and bring them along neatly packed in a container to simply heat – no washing pans and plates on the first morning.
- Campfire Bacon. There is nothing like the smell of freshly grilled bacon to get a person out of the tent fast, in case they miss out. This technique makes grilling bacon for a bunch of people a breeze – heck they can even turn their skewers of bacon themselves, so everyone has it how they like it – done but not crispy, crispy but not burnt – you know how fussy people get about the ‘doneness’ of their bacon.
- Southwest Scrambled Eggs. Yes, everyone does scrambled egg and bacon on the campfire, and for kids keep it simple with just salt, but this recipe takes the eggs up a notch with the addition of bell peppers, red onion and, if you can take the heat, some jalapeno.
- Blueberry Pancakes. Pancakes are a great morning dish and these blueberry ones are definitely moreish! Drizzled with butter and maple syrup they go down just fine.
- Cornmeal Pancakes. Another pancake recipe but quite different. Don’t imagine these are going to be heavy and stodgy – there is cornmeal and flour used in these to create little rounds of deliciousness.
- Camp Fire Skillet Breakfast. Bacon, eggs, potatoes, cheese, and onion – what’s not to like about this one that does it all in one pan for a hearty start to the day.
- Cornmeal Mush. This is a quick one pot meal to feed everyone with a hearty dollop of cornmeal before heading off for the morning’s adventures, you can even glam it up for dessert.
- Chickpea Breakfast Hash. Zucchini, onions, sweet peppers and chickpeas make this a healthy option that will keep campers satisfied. Serve it with bacon or eggs or both at breakfast for a gluten free hearty meal.
- Scottish Bannock Breakfast. The ingredients are mostly dry – flour, baking powder, and rolled oats, the only ingredients you will have to keep cool are the butter and the double cream yoghurt.
- Breakfast Oats with Baked Apple. Oats are great for diabetics, gluten free and vegan. What you add to them makes for different taste sensations. This recipe makes oats the usual way over the fire but adds baked apples in foil sprinkled with cinnamon, and pecans and pumpkin seeds toasted in a pan over the fire – all dumped over the oats with some maple syrup.
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