Arctic Toboggan - Campfire Cuisine

Recipe of the Week

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Recipe of the Week

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Five Spice Roasted Grouse

An easy butter sauce made with convenient and delicious ingredients. A great way to season fresh grouse.

Butter, gently melted 75 ml

Brown Sugar 15 ml

Sesame Seeds, toasted 30 ml

Sesame Oil 15 ml

Chinese Five Spice seasoning 10 ml

Salt 5 ml

Grouse 2

Slowly melt butter and brown sugar in a small camping spice container. Add the next four ingredients, cover and shake well. Store in the fridge until the camping trip.

Quickly pluck the grouse and carefully eviscerate and clean it. Loosen the skin, being careful not to rip it. Spoon half of the butter sauce under the skin and in the grouse cavity.

Have a thick bed of coals ready, with very little or no flame. Put the birds on a spit or grill and turn occasionally, keeping them blocked from the wind while cooking. When almost fully cooked, slowly spread the remaining half of the butter mixture over the skin, allowing it to caramelize on.

There is nothing quite as tasty as a delicious, gourmet meal, served up on a tin camping plate.

Strait From the Dog's Mouth

"Spending a week with an experienced woodsman is worth a lifetime of trial and error."

Sweet and Spicy Whitefish

Brown Sugar 100 ml 1/3 Cup

Red Pepper Flakes 5 ml 1 tsp

Coarse Salt 5 ml 1 tsp

Lemon Juice 5-10 ml 1-2 tsp

First mix the brown sugar, red pepper flakes, and course salt, then slowly stir in the lemon juice until the mixture becomes a paste. Store in the fridge until the camping trip.

When the fish is almost fully cooked, begin spreading the paste on thin. The sugar will quickly melt and caramelize on. Keep turning the fish until both sides are coated.

Grilled Perch

If you like pan fish, you'll love this recipe.

Margerine/Butter 60 ml 1/4 Cup

Soy Sauce 15 ml 1 tbsp

Pepper 1.5 ml 1/4 tsp

Favourite Spice Mix 5 ml 1 tsp

I am a huge fan of being prepared ahead of time. So I simply mix the butter, soy sauce, pepper, and spice mix and store in the fridge until the camping trip.

Grease the grill with a bit of butter or margerine, lay on the fillets and brush on the mixture. Turn the fish after about 2 minutes and spread on more of the mixture on the other side. In a couple of minutes turn the fish again and they should be done, depending on the thickness of the fillets. I usually top it off with whatever happens to be around. In the picture above I used some onion, lemon, and some sprigs of alfalfa. Alfalfa flowers are very sweet. This makes a quick and tasty shore lunch, so I can get back out fishing.

S'mores

S'mores are a great way to top off any camping meal. They are fun to make and who can resist this delicious combination.

Graham Crackers 16

Large Marchmallows 8

Milk Chocolate Bar 1

Toast a marshmallow over the fire. When it is ready, place it with a piece of chocolate between 2 graham crackers and smoosh. It does not get any simpler than this! Just be careful not to burn your mouth on the hot marshmallow.

Campfire Pancakes

These delicious pancakes are a real treat out on the trail, but they need to be made early in your trip as the wet ingredients need to stay cool until they are used.

Dry Ingredients:

All purpose flour 125 ml1/2 cup

Whole wheat flour 125 ml1/2 cup

Baking powder 5 ml1 tsp

Baking soda 1 ml1/4 tsp

Salt 1 ml1/4 tsp

Wet Ingredients:

Beaten egg 1

milk 220 ml7/8 cup

vinegar 30 ml2 tbsp

cooking oil 30 ml2 tbsp

Before leaving on your trip, mix all of the dry ingredients together in a strong Ziploc bag and mix all of the wet ingredients together in a small watertight container. When it is time to make your pancakes, simply pour the wet ingredients into the Ziploc bag with the dry ingredients, seal the bag and mix well. Cook the pancakes on a well oiled frying pan over an open fire or try using one half of a campfire sandwich cooker to cook one pancake at a time. (Kids love cooking their own pancakes, and the long handle of the sandwich cooker keeps them at a safe distance from the fire.)

Campfire Bannok

All purpose flour 125 ml1/2 cup

Whole wheat flour 125 ml1/2 cup

Baking powder 5 ml1 tsp

Salt 1 ml1/4 tsp

Milk powder 1 ml1/4 tsp

Enough water to make a thick dough

Mix all of the dry ingredients together in a Ziploc bag or small container. When ready to cook, add just enough water to make a stiff but still gooey dough. Wrap small amounts of the dough around the end of a stick (a short 'Y' at the end of the stick works best) and slowly cook the dough over an open fire. Be careful not to cook the bannok to close to the flame or the outside will burn before the inside is fully cooked. Peal the cooked bannok off of the stick and enjoy with beans, soup, or just with some butter or maple syrup.

Sesame Sole

A very delicious yet incredibly simple recipe that

goes well on any type of fish!

Salad Oil 60 ml ¼ cup

Toasted Sesame Seeds 30 ml 2 tbsp

Lemon Juice 30 ml 2 tbsp

Salt 2 ml ½ tsp

Pepper dash

Mix all of the above ingredients together in a small bowl. Place sole fillets in a wire camp cooker. Generously spoon sauce over one side of fish, let sit for a moment then place camp cooker approximately 10cm (4”) over hot coals with the sauce covered side down. Cook over coals for 3-4 minutes then generously cover the top side of the fish with sauce and flip, cooking for another 3-4 minutes (or until fish is done) .

Photo Contest

Stuffed Hare

You'll never wonder how to spice up your wild rabbits again!

Dried Bannock 1 l 4 cups

Chopped Onion 425 ml 1.5 cups

Chopped Celery 250 ml 1 cup

Butter 60 ml 4 tbsp

Pepper 5 ml 1 tsp

Italian Herb Seasoning 2 ml ½ tsp

Basil 2 ml ½ tsp

Mix the bannock, onion, and celery. Melt and drizzle the butter over the mixture, then add the spices. Toss all of the above ingredients until well mixed. Stuff the rabbits and bake for 45 minutes at 350 in an oven or make sure to have a good thick bed of coals and pile the coals under and around the pan. Uncover and bake for another 45 minutes, adding a splash of water if needed.

Mustard Cornmeal Fish Fry

This has got to be one of the simplest yet most delicious recipes for frying fish out on the trail!

Spread 1 cup of cornmeal on a plate, generously cover the fish fillet in mustard then roll in the cornmeal. Melt some butter in a frying pan and then add the fish. Fry until nice and crispy on both sides. Makes about 6 fillets.

Grilled Ham and Cheese

This is a classic standby! Often used by anyone from the Boy Scouts to Royalty. It is so simple that children often enjoy the task of cooking their own.

Just make your Ham and Cheese sandwich anyway you like it best. Butter the outside and pop it in the iron, or on the grill. Flip it often and soon the cheese will melt and the sandwich is ready.

Duck Rice

This is perhaps the most tender wild duck I have ever eaten. In the autumn our thoughts turn to duck hunting, and duck recipes. I stumbled upon this recipe long ago when planning a menu for a mountain climbing expedition. Because of the high altitude and the task of carrying fuel, the use of a pressure cooker pot became an indispensable addition. I quickly realised that food cooked in a pressure cooker, cooked faster and became very tender, so I adapted several wild game recipes to the pressure cooker, and it worked magnificently. Some wild game birds like duck can be extremely tough and chewy, but when cooked over a fire in a pressure cooker, it becomes as tender as a thanks giving turkey and falls right off the bones.

Simply dress your fresh shot ducks and stuff them into the pressure cooker, add a couple of cups of water, and cook for half an hour, then let cool. Take the meat off the bones and cut it against the grain. Put the meat back into the pressure cooker and add your favourite spices. (do not oversalt) Cook at full pressure for another half hour. Pour it over your favourite side dish, like rice, and enjoy. The meat will be extremely tender and delicious.

Shrimp Alfredo

A very easy meal for two that brings a touch of gourmet to the trail.

2 Cups cooked bow tie pasta

1 Cup raw shrimp (use cooked if going to keep out of the fridge for more than 12 hours before cooking)

½ Cup cooked broccoli

½ Cup cooked carrots

½ Cup cooked red peppers

1 Cup alfredo sauce

Mix all of the ingredients together in a pot, cover, and place on a rack over the coals. Bring to a simmer, stirring occasionally. Simmer for 10 minutes or until shrimp is fully cooked.

Chicken Florentine

Here is another gourmet meal that can be cooked in minutes and enjoyed out on the trail.

1 Cup white wine and parmesan cheese sauce (you my use a store bought sauce or try this simple

recipe: 3/4 cup cream, 4 tbsp white wine, 2 tbsp grated parmesan cheese, 1 tbsp butter, salt

and pepper to taste)

2 cups cooked farfalle pasta (or bow tie pasta)

2 cups grilled chicken breast sliced

½ cup cooked spinach

Mix all of the ingredients together in a pan and heat over the fire until the sauce comes to a boil. Remove from the heat and enjoy a hot gourmet meal just about anywhere.

Chicken Parmesan

This is one of my favourites, and it is one of the simplest too.

1 cup pasta sauce (whatever is you favourite kind)

15 precooked chicken nuggets

2 cups cooked penne rigate pasta

1 tomato, diced

¼ cup grated parmesan cheese

4 slices mozzarella cheese

Stir all of the ingredients, except for the mozzarella cheese, together in a covered frying pan or sauce pan and heat over a low fire or coals, stirring occasionally, until the chicken nuggets are heated all the way through. Remove from the heat and place the mozzarella cheese slices on top of the mixture and replace the cover until the cheese is melted. Serve and enjoy!

Mango Salad

For a lighter, yet tasty meal out on the trail, prepare this salad ahead of time and pack it in a cooler bag until you are ready to enjoy.

2 c cubed pork

2 c diced mango

1 c sliced onion

1 c chopped celery

4-6 c chopped lettuce

Dressing:

¼ c lime juice

3 Tbsp cooking oil

1 tsp prepared mustard

2 cloves garlic, minced

½ tsp salt

½ tsp pepper

2 Tbsp basil

Cook pork, add first 5 ingredients to large bowl and toss. Stir together the dressing ingredients in a cup, pour over salad as desired. For a vegetarian salad, replace pork with cooked kidney beans.

Classic Beef Stew

Nothing warms the belly while out on a cold trail like a nice hot, steaming bowl of beef stew!

2 c cubed beef

2 c diced potatoes

1 c diced carrots

1 c sliced onion

1/2 c chopped celery

1/2 c Worcestershire sauce

1/2 c tomato paste

1/2 c water

1/2 tsp salt

pepper to taste

Combine all of the ingredients in a cast iron dutch oven and place over medium coals. Let simmer for 1 hour or until beef and vegetables are fully cooked. Serve and enjoy. This stew can also be cooked and frozen and then just thawed and heated on the trail!