Shrimp, Black Bean and Pineapple Foil Packets
8oz raw, medium sized shrimp (peeled, deveined)
1 cup cooked black beans
3/4 cup (6oz) finely diced pineaple
cup (1 1/2 oz) finely chopped red onion
2 tablespoons minced jalapeno pepper
1 tablespoon grated fresh ginger
lime juice, divided
1/2 teaspoon ground coriander
3/4 teaspoon ground cumin, divided
1/4 teaspoon chili powder
freshly ground black pepper
2 tablespoons chopped cilantro
1/2 avocado, diced
Lettuce wraps, tortillas, or a grain (rice, quinoa, etc) for serving, if desired
Preheat grill to medium.
Rinse the shrimp and pat dry. Sprinkle with 1/4 teaspoon cumin, chili powder, salt and pepper. Toss to coat. Set aside.
In a medium bowl, combine the black beans, pineapple, red onion, jalapeno, and ginger. Stir in 1 tablespoon lime juice,
coriander, and remaining 1/2 teaspoon cumin.
Spray two large pieces of aluminum foil with cooking spray. Spoon half of the black bean mixture into the center of each
and top with half of the shrimp. Squeeze the remaining lime juice over the shrimp. Bring the edges of the foil together and
fold down, sealing well.
Place the foil packets on the grill, cover, and cook for 10-12 minutes, until shrimp are opaque.
Carefully open the foil packets and stir the contents. Top with the diced avocado and sprinkle with cilantro.
Dutch Oven Hashbrowns
2-4 tablespoons canola oil
1 30-ounce bag frozen hash browns
1 cup shredded sharp cheddar
2 cups spinach, roughly chopped
3 tomatoes, sliced
1 avocado, pitted and sliced
salt and pepper
Get your campfire going and prep it so there is eventually a nice bed of hot coals to place
your dutch oven on.
Place dutch oven hot coals, making sure it is stable and level. You may have to shift some
of the coals around, or add a rock under the dutch oven to get it just right.
Heat 2 tablespoons of oil, and add the hash browns. Cook the hash browns until golden brown,
stirring occasionally. You may need to add another tablespoon or two of oil if they start to stick. Season with salt and pepper.
Top hash browns with cheddar, spinach and sliced tomatoes, place the lid on the dutch oven,
and heat until the cheese is melted. Remove from heat and serve with sliced avocado.
Dutch Oven-Braised Beef and
garlic cloves, minced
roughly chopped fresh rosemary
About 1 tsp. kosher salt
About 1/2 tsp. pepper
boneless beef chuck roast (about 2
- VEGETABLES AND COOKING
pint cherry tomatoes, stems
ears corn, cleaned and cut into
onion, cut into 6 wedges
green beans, ends trimmed, cut in
baby zucchini (1/2 lb. total),
ends trimmed, or regular zucchini cut into chunks
thin-skinned potatoes about 1 in.
About 3 cups chicken broth,
1. Prepare beef: In a bowl, combine
garlic, rosemary, oil, 1 tsp.
salt, and 1/2 tsp. pepper. Rub all over beef and pack in a resealable
plastic bag. Chill up to 2 days, or freeze.
Prepare vegetables: Put tomatoes, corn, and onion in a resealable
plastic bag and green beans and zucchini in another; chill up to 2
days. Don't chill potatoes.
3. Set up a fire for top and bottom dutch-oven cooking . Put a 4- to 6-qt. cast-iron camp dutch oven
in place, add butter, and melt. Add beef; cook until browned on
underside, 10 minutes. Turn meat over, add 2 cups broth, cover, and
arrange coals on top of pot. Add fuel now and every 30 minutes and cook 1 hour.
4. Turn meat over, add 1 cup broth, vegetables with
corn, and the
potatoes; cook, covered, 1 hour. Turn meat and corn, add beans and
zucchini, and more broth if pot is getting dry; cook, covered, until
meat is very tender, 15 to 30 minutes. Season with more salt and pepper
to Use a Dutch Oven
1. Prepare the fire. If you have a campfire going, move any large
pieces of still-burning wood to the side and level out your hot coals to
fit the size of the dutch oven. If the campground doesn't allow wood
fires, burn 50 charcoal briquets till they're mostly gray, 10 to 15
minutes, and spread into an even layer the size of the dutch oven.
2. Set up the oven. For many recipes, you just set the dutch oven on
top of the hot coals. But there are times when
you'll need to heat both the top and bottom of the oven. Just scrape
about half the coals to the side and arrange the rest in a circle the
size of the dutch oven's outer edge. Set the oven on top of the circle
of coals, then pile the rest of the coals on top of the lid.
3. Start cooking. Lift the dutch-oven lid occasionally to check the
food and temperature. To decrease the heat, scrape away some fuel. To
increase the heat, or to cook longer than 45 minutes, add 6 to 10 new
briquets or more wood embers (from that still-burning wood you moved to
the side of your firepit) every 30 minutes.
Grilled Strawberries Over Vanilla Ice Cream
- 1/4 cup balsamic vinegar
- 1 cup dark brown sugar
- 1 pint of fresh strawberries
- Carton of your favorite vanilla ice cream
In a large mixing bowl, dress all of the strawberries with enough balsamic vinegar just to coat. Let
stand for 15 minutes so that some of the vinegar can be absorbed.
Place the brown sugar in a shallow bowl or rimmed plate.
Roll each berry such that each one has a thick coat of brown sugar.
On each skewer place about five strawberries. Roll the skewer through the brown sugar to ensure they are properly
Let the skewered strawberries set in the refrigerator for about 15 minutes before grilling. This allows the
brown sugar and vinegar to blend, if you skip this step...most of the coating will fall off on the grill.
Grill each skewer for about 2 minutes on each side.
Top the ice cream with the grilled strawberries and try to share it with others. Trust me, it's going to be
a difficult task.
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