San Diego Off Roaders Favorite Recipes: 9/7/08 - 9/14/08

Sirloin Roast with Chipotole Chilies in Adobo Sauce

I usually make some variation of this a couple weeks prior to going camping.
3-4lbs Sirloin
Roast 1 can Chipotole chilies in Adobo sauce
3 potatoes
1 med onion
1 bag frozen peas, carrots and corn
Chile powder salt pepper vegetable oil
Trim fat from roast,cube.
Brown onion in a cast iron skillet with veg oil.
Add beef cubes and brown only.
Remove beef and onion from skillet and transfer to crock pot,
add can of chilies, chili powder, salt and pepper to taste.
Cook until beef is falling apart.
clean and cube potatoes.
Boil or fry (I prefer boiled in this mix) to just short of being done.
Add potatoes and frozen veggies to completed beef, let mix cool.
While cooling I prep about 6 or 8 quart size vacuum bags.
Spoon mix into said bags, before sealing place in freezer for an hour or two to avoid sucking the juice up in the sealer.
Freeze until your ready to go.
Throw in cooler, when your ready to eat just boil water, place bag in water till hot through out. You can eat this straight out of the bag or in a tortilla. Cut bag and add eggs, then heat and you've got omelet.
Caffiend/Glendora,CA

Chicken, grouse or other game bird recipe.

2 chicken, grouse or other game bird breasts.
1/3c. brown sugar
1/3c white vinegar
1/8c sherry
1 TBS corn flour
1 TBS soy sauce
1 TBS powdered ginger
1 C. rice (your choice/preference)
sliced carrots, celery, broccoli florets (~1C total)

Mix vinegar, sugar, sherry corn flour in advance of trip to speed things up at dinner time. Doesnt need to be chilled due to the vinegar content but needs to be shaked before use.

Slice up breast into bite sized pieces.
Flash fry on hot coals stirring to avoid charring.
Pour in shaken liquid and stir up to get things to a rolling boil.
Add veggies and cover for ~5 min.
Pull off coals and let sit for ~10 min for veggies to steam and breast pieces to absorb fluid.
Serve over rice.

Its a basic sweet and sour recipe...
David VanVorous/
Bozeman MT

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DUTCH OVEN CHICKEN

4-6 skinned chicken breasts
1 whole onion, sliced
1 green pepper, sliced
6 oz. Sizzlean brown sugar bacon
1 c. buttermilk
1 can cream of chicken soup
1 can mushroom soup
6 oz. fresh mushrooms
2-4 lg. potatoes, skinned
4-6 carrots, skinned
1/4 tsp. garlic salt
2 tbsp. oil
Saute the onion, green pepper, bacon and mushrooms in the oil in a Dutch oven for 4 minutes. Add the sliced potatoes and sliced carrots and cook for another 4 minutes. Add the rest of the ingredients and cook slowly for about 1 1/2 hours or until the potatoes are nice and soft. Make sure you stir about every 15 minutes. Sandra/Imperial Valley, Ca

SPAM IN A CAN And FRIED BOLOGNA
Spam in a can (No, not the net kind of spam ) ; a recipe for 16 yr old wannabe campers-fishermen
Take one can of spam place on nice bed of coals.
Get distracted and go fishing for ~1/2 hr.
Come back and find that spam cans will detonate when one fails to open slightly. Dig into food box for can of pork and beans as a substitute and try again, this time making sure that can is partially opened via vigorous use of hunting knife because can opener was forgotten..

Fried bologna
Slice up bologna and fry with copious quantity of butter and worchershire sauce.
DavidVanVorous /Bozeman MT

HOBOS:
Ingredients:Ground beef (or venison)Potatoes,sliced thin Onions, sliced and seperated
Bell Peppers, sliced
Carrots, sliced
Salt and Pepper
Get your campfire down to good hot coals (or use grill)
Make double layers of aluminum foil about 18" long
Place a layer of potatoes, then carrots, then peppers, then onions. Place a large patty of ground beef on top of this. Then repeat with veggies in opposite order.Fold up the foil and place in the coals for approx. 12 minutes then flip and cook for another 10-12 minutes. Remove and check for doneness. Add salt and pepper to taste.The nice thing about this is that you can make them at home, and just pop them in the fire that night. Nate/Charleston, TN

Omlette in a bag
Break 2-3 eggs into a ziplock bag, add in your desired other 'stuff'. bacon, ham, mushrooms, sheese, etc. Squeeze all air from the bag and close the ziplock. Toss bag in dutch over of boiling water and wait until the eggs are fully cooked. A word of caution, the water level must be enough that the bag doesn't rest on the bottom and melt, or touch the sides too long. Use a stick or other utensil to stir the bags slightly to prevent that from happening. Use ziplock brand. Other brands leak and melt. For some people sensitive to the VOC's and chemicals in plastics you might want to avoid this procedure.

Wild Boar Tacos....It's best to use a front or rear quarter of a wild boar or pig. This works on other large pieces of meat, but it's perfect for Wild Boar.
1.. Go shoot a wild boar and quarter it or go to the store and buy some good pork.
2. Rub Santa Maria seasoning all over it and let it marinade for a day.
3. Start a good fire and put the "leg" directly over the fire to brown it so it looks good.
4. Add one apple, one lemon, two oranges, 1/2 can of crushed pineapple, and a beer with a needle-sized hole pointed upwards. The wrap the whole thing in 3 layers of tinfoil.
5. Make it an indirect fire now and make sure you can just barely hear the beer and juices boiling in the tinfoil.
6. Cook for 5 hours on the side you put it on.
7. Turn it over now---most of the juice will now fall out, but that's OK. Cook for one more hour.
8. Take the thing off now and put the meat in a tin pan---it will just fall off the bone.
9. Now put the meat in corn tortillas along with good cheese, red cabage, onions, and hot sauce and you have killer wild boar tacos! Wendell Mortensen /Oak View, CA

Brown bears
1 tube of pillsbury roll'em your self croissants
1 stick of butter
1 cup of brown sugar
(you can subsitute white and powder if you want to)
Metal coat hangers
Unfold coat hangers (like you would for hotdogs)
wrap croissants around the end of the coat hangerhold over campfire untill golden brown (2-3 mins.)Lightly roll croissant on the stick of butter untill evenly coated. dredge croissant in brown sugar untill completely covered Eat and enjoy.** Caution** these are highly addictive! Kellen Cox/Fallbrook, Ca

Campfire Sloppy Joes
8 strips of bacon (cut up)
2 lb. ground beef
Medium sized onion (cut up)
Small can tomato paste or puree
Can of tomato soup
Small can of potatoes (cut up) - optional Bell pepper (cleaned out and cut up)

PREPARATION:
Brown bacon in a #10 can (make sure it doesn't have plastic coating inside) or a cast iron skillet over hot coals; drain grease. Add onions and brown.Add ground beef (in small chunks) and brown. Pour in can of soup and can of tomato paste. Add potatoes (if including them) and bell pepper. After all ingredients are cooking, set can or skillet on the edge of the fire to simmer. Stir as needed to keep ingredients from sticking to bottom of the can or skillet. The longer it cooks, the better it gets! Serve on crackers or bread, hamburger buns, etc.
Makes enough for 8 people.

Choco Raspberry Burritos
Ingredients:
4 8-9" flour tortillas
1 cup semisweet chocolate chips1 cup fresh raspberries
2 Tablespoons melted butter
2 teaspoons sugar
1/2 teaspoon ground cinnamon
Prepare:
This is a recipe that kids can help you make.
At home, mix sugar and cinnamon and store in a zip-lock baggie. Don't forget to bring it with you camping.
At the campsite, stack the tortillas and wrap in a piece of foil; grill over indirect (med-low) heat, turning once, for about 5 minutes until they are warm and pliable.
Sprinkle 1/4 cup each of the chocolate chips and raspberries in the center of each tortilla; fold in the sides and roll up (like a typical burrito). Brush rolls with half of the melted butter.
Grill burritos over indirect (med-low)heat, turning once, for about 3 minutes, until they start to show grill marks and the chocolate chips are melted.Remove from heat and brush with remaining butter. Sprinkle with stored sugar and cinnamon mixture. Serve warm.
*These can be made at home on the grill too. They are great with a scoop of vanilla ice-cream. Kids love them!

Quartered Cabbage
• Head of Cabbage (possibly two, depends on the amount of people)
• Butter
• Salt
• Pepper
• Garlic
• Dill
Directions:Cut the cabbage up into wedges. Generally we quarter the cabbage head.Butter the cabbage, sprinkle the seasonings for taste. Place individual wedges in foil and wrap. Bake over low Fire turning occasionally 30 min. Comments:If you cut the head of cabbage up into greater than 4 wedges the cook time is reduced slightly. We usually cover the cabbage with a large amount of butter and garlic.
Daniel Novak /Tempe AZ