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When it comes to campfire recipes, few are brave enough to venture beyond the typical hotdogs on skewers, backyard-style hamburgers and the beloved s’mores.
These three recipes by Delaware chefs add variety to everyday camping cuisine. First, Chef Matthew Kern’s warming chicken curry to serve over rice is perfect for a chilly evening around the fire. A Moroccan chickpea stew by Chef Lisa Scolaro is perfect for vegan and vegetarian campers. Finally, Sussex County chef Mark Schaeffer shares a recipe for campfire ramen with a from-scratch chicken stock that can simmer throughout the day over the fire.
Tips and Tricks
- Pre-mix your recipe’s dry ingredients, such as spices or dried herbs, and put them in a wax paper sachet.
- Place vegetables in a brown bag that later can serve as a fire starter.
- Freeze meats for the trip.
- Select produce with a long shelf life, such as potatoes, beets, cauliflower and broccoli.
- Forage when you can. Kern picks fresh mint for a bourbon and river mint “smash” with maple syrup.
Campfire Cooking Tools
- Travel Utensils – A set of stainless steel utensils that comes with a storage pack is the perfect solution for eating on the go.
- Cast Iron Dutch Oven – A good cast iron Dutch oven is perfect for campfire comfort food like curries, stews and soups. All three of these recipes are perfectly suited for Dutch oven cooking. Just place hot coals on the lid for an even and quick cooking process. When it comes to cast iron, care is important. Make sure you clean it after use and keep it dry!
- A Sharp Knife – A good chef’s knife with a sheath or storage box is a campfire food essential. For these campfire recipes, you’ll need to slice vegetables, roots, meats and more. Don’t forget to pack a cutting board!
- A Corkscrew/Bottle Opener – Whether you want to pair these campfire recipes with a good beer or a crisp pinot grigio, a tool to open your bottles is a must!
- A hand towel nearby for quick cleanups