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! 

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.

I love any recipe that has the word “crazy” in it. Check this one out from our friends over at foodbuzz.com.

It’s craaaaaaaaaazy!

Crazy Steak and Potatoes

This ain’t jo mama’s steak and potatoes. Or maybe it is…who really knows. Let’s find out. Still cooking for one this evening, but I misjudged some calculations in the process, so this recipe is written for two. Necessary items:

2 steaks, roughly 1/3 lb each (I used filet this time, but NY strip or rib eye would work just fine)

2 medium yukon gold potatoes, cube to roughly 1/4″

1/3 C chopped fennel bulb

1T chopped fronds from fennel bulb

1 shallot

1 carrot (I’m using a leftover carrot from last night)

1/4 C grated Fontina cheese (or Parm or whatever)

2 cloves garlic, minced

1/3 C red wine (whatever you planned on drinking)

1/4 C low salt beef broth

1/4 C low salt chicken broth

1T tomato paste

1T olive oil

1T heavy creme or whipping creme

1 1/2 T non-salted butter

2T dried oregano

Salt and pepper to taste

Take the steak out of the fridge. Turn the oven on to 400. Combine in medium bowl potatoes, fennel bulb (not fronds), cheese, 1 clove minced garlic, oil, creme, oregano, salt and pepper. Oil or spray w/ cooking spray the interior of 2 cylindrical pieces of metal and place in roasting pan that has also been lightly oiled/sprayed. Toss all the stuff in the bowl until well combined and then pack into the cylinders. Place in oven and set timer for 20 minutes.

Pour/mix a drink. Dice the shallot and carrot. Mince the garlic. Pat the steaks completely dry and salt and pepper each side. Heat a pan on medium high heat and melt the butter until just sizzlin’. Place steaks in pan. (Take a look here for a piece of equipment that will make your life easier for a recipe like this. It’ll protect a lot of splatters and ease clean-up.) Turn the fan on ‘cause if you’re doing it right there’s gonna be lots of smoke. Cook 3 minutes each on the long sides and then 1 minute each on the other 4 sides so you have a nice browned sear on each side. This should realize a medium rare steak. Not sure how to tell if your steak is cooked enough? Try this.

Turn off heat. Place steaks on a plate and tent w/ foil. Let the pan cool for 2 minutes. Place 1/2 T butter in pan and turn the heat to medium. [By the way the timer for the potatoes probably went off about right now. Turn the heat for the potatoes completely off and let them continue to cook.] Back to the pan – saute shallots and carrot until relatively soft. Add wine and broths, tomato paste, minced garlic clove, oregano and boil until reduced to half, stirring occasionally. Set to simmer and add steaks back to pan. Add 1/2 T butter and stir sauce, occasionally flipping steak to warm back up and finish cooking. Do this for 2 to 3 minutes.

Plate steaks. Take potatoes out of oven. Use spatula to ease them off the pan (still in the cylinders) and place down on plates. Press down on tops of potatoes and carefully remove cylinder. Spoon sauce over steak and plate. Chop and sprinkle fennel fronds over potatoes.

Eat up.

You can see the entire article here.

Photo courtesy of foodbuzz.com.