Wednesday, September 14, 2011

Before the S'mores

Brad Grating Cheese
So after an amazing day of doing nothing but watching camp worthy shows and playing Scrabble, it was time to make dinner; over the campfire of course! While I compiled the mise en place, my brother, Brad, built up a good size fire to get the show on the road. 

The most important part of this whole menu is making sure the cast iron is hot enough before adding the ingredients, or else you will be there all night trying to crisp off the bacon. And time is definitely of the essence when there is a thunderstorm threatening the potatoes au gratin.

Photo Credit: Karen Welsh
Despite the thunderstorm mid preparation, everything turned out wonderful. The recipes are listed in the order you should start them on the fire so that everything gets done at the same time.

 Try it out and let me know how your campfire cookout goes!

Potatoes au Gratin
1/4 small Onion, small diced
1 1/2 lb New Potatoes, sliced into 1/4" slices
1 pt Heavy Cream
8 oz Grated Fontina
8 oz Grated Cheddar
1/8 tsp Nutmeg
Salt and Pepper

Sweat the onions until translucent in a dutch oven. Add the heavy cream, potatoes, nutmeg, salt and pepper. Heat until the cream begins to bubble. Stir in the cheese until melted and everything is well coated. Cover with the lid and set near low heat for about 45 or until a potato is tested and comes out tender.

Apple Chutney
1/2 Onion, 1/8" slices
3 Tart Apples, 1/8" slices
1/3 c Brown Sugar
1 Cinnamon Stick
1/8 tsp Nutmeg
1/4 tsp Ginger
1/8 c Apple Cider Vinegar
1/4 c Chicken Stock

Sweat the onions and apples in a the butter for about 7 minutes. Add in the sugar, spices and liquids. Allow to cook over low heat for about 30 minutes, covered.


Braised Rainbow Swiss Chard
1 bunch Rainbow Chard, stems and leaves chopped and divided
3 slices Bacon, julienned
1 c Chicken Stock
1/4 c Apple Cider Vinegar
Salt and Pepper

Render the bacon. Add in the stems and cook for about seven minutes. Add in the leaves, stock and vinegar. braise until the leaves are tender and no longer fibrous.

Rosemary Grilled Pork Chops
3 Bone in Pork Chops
5 Sprigs Chopped Rosemary
1/4 c Vegetable Oil
4 Tbsp Apple Cider Vinegar
Salt and Pepper

Marinate the meat in everything, except the vinegar, for and hour and a half. Add the vinegar and allow to sit for no more than a half an hour. Grill until 145 degrees internal temperature, about 10 minutes on one side and 7 on the other. Allow to rest for at least 7 minutes before carving.

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