Whenever fly-fishing is not possible, another great passion is campfire, campsite, outdoor cooking. Here are some of the dishes fixed in cast iron and on the grill in the last several days.
For Memorial Day we prepared slow grilled pork spare ribs and served them on top of creamy potato salad, draped with roasted peppers and two opposing sauces.
Along with ribs and potato salad, we fixed brown sugar baked beans in the Dutch oven. Oh, how sweet it is.
Tonight, the bunkhouse crew wanted Mexican so we prepared crab stuffed Anaheim peppers draped in enchilada sauce. For the stuffing you will need crab meat, cream cheese, about 4 ounces of Mozzarella, 4 ounces of pimentos, and 4 ounces of finely chopped yellow onion. Combine these ingredients to a substantial, but still workable blend. Bake seeded and naked peppers in Dutch for twenty minutes, then fill with stuffing and bake for another fifteen minutes. Drape with enchilada sauce.
These beauties have a sweetness on the front end and a bite on the back.
We served them with tamales, Spanish rices, and an avocado-grape tomato-crumbled egg salad.
All of this can be easily cooked at the campsite.