The following is a recipe for steak and potatoes out in the wilderness. If you’re going camping, of course you never want to forget your steak and potato.

I’m just glad that it is a possibility. I, personally, always thought that beef jerky and lots of canned things were on the menu at a campsite.

Shows you how much I know.

I’m assuming this could also work for power outages during a hurricane/tornado/national emergency/end of the world or just in your own backyard.

Enjoy. 

1 good, well marbled ribeye steak

2 – 3 Tbsp McCormick’s Montreal Steak Seasoning

2 small cans of green chilies

1 c soy sauce

1 potato

“I Cant Believe its not Butter

2 tsp garlic salt or powder

The night before your trip: rub steak with seasoning, both sides, pressing seasoning into meat, place rubbed steak in Ziplock bag. Sprinkle 1 of the cans of green chile on both sides of steak once in bag, add soy sauce, seal bag and: a. freeze steak (this only works for eating steak your first night out) or b. place steak in fridge, transfer to cooler next morning.

Spray potato with butter spray, sprinkle garlic salt/powder on coated potato, wrap in foil and refrigerate.

NEXT MORNING: Pack steak and potato in backpack or saddle bag (or cooler if you have such a luxury) and go have fun on your first day. When you get to camp, make a good campfire that yields coals, unfold or unroll piece of screen or mesh and place four rocks in the coals of your campfire. Spread mesh over four rocks and place four more rocks on top of the first four to hold mesh on place (you only need a cooking surface large enough for the steak). Make sure the rocks are large enough to keep the mesh approximately 6-10 inches above the coals.

Place potato at the very edge of coals, rotate a quarter turn every 5-10 minutes for 45 minutes. You can also place the potato close to the fire while you are waiting for the coals to develop, you can’t overcook it unless you really really try.

If you froze the steak, it should be thawed out by now. If it’s been in a cooler, then it’s all good. Take steak out of plastic bag, discard the marinade (including the green chiles). Place steak on mesh and cook for 8-10 minutes per side, depending on preference (I like mine medium rare, so 8-10 per side works depending on the heat of the coals; if you can hold your hand above the mesh for 6-7 seconds before it’s too hot, then the temp is perfect). If you want, and you remembered to pack it, open the second can of green chiles and cover the top of the steak with the chiles after you have turned it (you can scrape them off once the steak is done, or not, the chiles keep it moist and add more spice. It’s up to you).

If you timed the steak with the potato, it all comes off and out of the fire at the same time. The result is an awesome steak and potato in the wilderness.

Submitted by: Alan Tipps

Click here to go to the KOA Web site for more on this awesome idea! 

Flickr is an online photo sharing site. It’s very cool because you can sign up for an account and then Grandma and Aunt Suzy can see all your photos of Baby Cutepants as soon as you upload them.

Genius.

And . . . what’s even more genius is that they have a group called “WE Love STEAK.”

It’s just photos of steak. Pure and simple.

You have to be a member of the group to add photos but anyone can see the decadent photos people have taken of tender, juicy steak in all its glory.

I’m getting hungry.

Click here to view these beautiful photographs. And, if you’re inclined, join the group and add some photos of your own — after you send them to me, of course!!!

Yesterday, I found a “crazy” recipe. Today, the recipe is “madness.”

Do you see a theme forming here?

My personal issues aside, Indian flavors have always intrigued me. This one includes curry powder, turmeric and lots of other good stuff.

Take a look!

4 Steaks, filet mignon, 1-inch 
1 tb Garam Masala – see any  thick Indian cookbook – (If Garam Masala is not chopped OR available, use 2 tb of Curry powder)
Pepper, white, cracked 
1 tb Curry, powder  
1 Lemon grass, stalk, 
1 bn Lemon thyme or 2 Peel, lemon, chopped 
1 tb Juice, lemon 
1 Ginger, 1-inch piece  thinly sliced Salt (to taste)
1 pn Turmeric, ground   
20 Peppercorns, black, crushed 
Pepper (to taste)
 
Curry Butter:
1/4 lb Butter, unsalted  and 
2 Ginger chopped or thin slices
1 lg Shallot, chopped
1 sm Garlic, clove, chopped 
1 sm Chili, green, seeded

Garnishes:
Onions
Pickled cucumbers in yogurt
Creme fraiche
Mint chutney 
Papaya, sliced 
Banana, sliced 
Other garnishes of choice chopped  

Steaks: Remove the steaks from your refrigerator at least 1 hour before cooking. (Steaks should be at room temperature before you cook them.) Press a generous amount of white pepper into the surfaces of the steaks. Cover. To prepare the steamer, place the lemon grass and water in the bottom of the steamer with ginger and peppercorns. Boil 1-2 minutes to release the oils and flavors of the aromatics. When ready to cook the meat, salt the steaks and steam them over vigorously boiling liquid for 3 minutes ONLY. Curry Butter: Blend all of the ingredients in a food processor until smooth. Accompaniments and Garnishes: For the pickled onions, use sweet onions if possible. Peel and trim top and bottom. Slice thinly, place in a stainless bowl, salt heavily, and toss. Leave for 1 hour and drain thoroughly. Bring 1 cup of vinegar to a boil and pour it over the drained onions. Reserve. For the cucumbers in yogurt and creme fraiche, slice 2 small cucumbers thinly, salt, and allow to set for one hour. Drain thoroughly, pressing gently to expel water. Mix 1.4 cup plain yogurt and 1./2 cup creme fraiche. Add a dash of chili powder and mix with the cucumbers. Chill. For the mint chutney, see any Indian cookbook. Other garnish should balance Western color and freshness with the Indian flavors. Possibilities include blanched carrots, green beans, zucchini, and okra. To Assemble: To serve, arrange accompaniments around the outside of a heated plate, place a filet in the center, and top with a dab of curry butter. Serve immediately. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay File

You can see the entire recipe from bigoven.com here.