There’s nothing more enjoyable that a meal cooked over an open fire. These delicious camping recipes can be prepped ahead of time and then made once you get your fire going at your campground.
Chilaquiles with Blistered Tomatillo Salsa and Eggs
From Bon Appetit
INGREDIENTS
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2 tablespoons vegetable oil, plus more for grill
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2 pounds tomatillos (about 20 medium), husks removed, rinsed
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2 jalapeños
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1 large white onion, quartered through root end
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2 tablespoons fresh lime juice
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Kosher salt and freshly ground black pepper
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4 large eggs
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1 15-ounce can black beans, rinsed
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1 10-ounce bag yellow corn tortilla chips
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½ cup plain Greek yogurt
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2 ounces ricotta salata (salted dry ricotta), crumbled
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Hot sauce and cilantro leaves
DIRECTIONS
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Prepare campfire for medium-high heat; lightly oil grate. Grill tomatillos and jalapeños, turning occasionally, until lightly charred and beginning to collapse, 8–10 minutes; transfer to a cutting board.
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Meanwhile, grill onion, turning occasionally, until charred and beginning to soften, 10–12 minutes; transfer to cutting board with charred tomatillos and jalapeños.
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Finely chop tomatillos, chiles, and onion and transfer to a large skillet. Add lime juice and toss to combine; season salsa with salt and pepper. Set aside (keep in skillet).
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Heat 2 Tbsp. oil in another large skillet on camp stove over medium-high. Crack eggs into skillet; season with salt and pepper. Cook, rotating skillet occasionally, until whites are golden brown and crisp at the edges and set around the yolk (which should still be runny), about 2 minutes.
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Heat reserved salsa on camp stove over medium just to warm through. Mix in black beans and tortilla chips and cook, tossing and adding up to ¼ cup water if needed to loosen, until chips are just softened, about 3 minutes.
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Serve chilaquiles in skillet topped with eggs, dollops of yogurt, ricotta salata, hot sauce, and cilantro.
Red Wine–Marinated Hanger Steaks with Flatbreads
From Bon Appetit
INGREDIENTS
Steak
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½ lemon, thinly sliced
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3 sprigs thyme
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2 Fresno chiles, halved
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6 garlic cloves, smashed
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¾ cup dry red wine
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¼ cup olive oil
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½ teaspoon freshly ground black pepper
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1½ pounds hanger steak, center membrane removed, cut into 4 pieces
Assembly
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Vegetable oil (for grill)
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1 shallot, finely chopped
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3 garlic cloves, chopped
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1 Fresno chile, chopped
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6 tablespoons unsalted butter
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Kosher salt and freshly ground black pepper
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1 pound prepared pizza dough, room temperature, cut into 4 pieces
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2 tablespoons chopped fresh parsley
DIRECTIONS
Steak
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Combine lemon, thyme, chiles, garlic, wine, oil, and pepper in a large resealable plastic bag. Add steak, close bag, and turn to coat. Chill at least 4 hours.
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Do Ahead: Steak can be marinated 2 days ahead. Keep chilled.
Assembly
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Prepare grill or campfire for medium-high heat. Bank coals on one side to create a two-zone fire; oil grate. (If cooking with a gas grill, leave one or two burners off.) Cook shallot, garlic, chile, and butter in a small saucepan over medium heat until shallots are softened; season with salt and pepper. Keep warm.
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Remove steak from marinade; season with salt. Grill over direct heat, turning occasionally, until cooked to desired doneness, 8–10 minutes for medium- rare. Transfer to a cutting board; let rest 10 minutes. Slice against the grain.
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Meanwhile, working one at a time, gently stretch each piece of dough into an oval (about 12×8″) and grill over direct heat, flipping and rotating as needed, until lightly charred and stiff, about 1 minute per side. Move to cooler part of grill to keep warm until ready to serve.
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Spoon shallot butter over flatbreads and top with parsley. Serve with steak.
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