Three More Camp Recipes

7 Jun
2012
Posted in: Food
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We continue to experiment to keep our diet interesting. Here are some of our latest creations.

Smoked Oysters with Habanero Sauce

Inspired in equal parts by the smoked oysters served at Lisa’s family’s Christmas celebrations and my daily, tear-filled remembrances of the Apalachicola Bay, these turned out to be quite the treat (for me — Lisa’s not a fan). Along the Gulf Coast, I noticed people eat their oysters on a cracker instead of slurping them from the shells. This is the perfect way to eat smoked oysters too — just add a dollop of El Yucateco, the greatest hot sauce ever, and you almost don’t need the fresh ones. Almost. However, they look a bit like slime covered aliens.

The green goo is hot sauce.

The green goo is hot sauce.

Simple Beet Borscht

Well, we had a can of beets. What to do? Saute some onions and make a borscht, we decided. No sour cream? How about mayo from one of those squeeze packets? Surprisingly good. Lisa passed on the mayo.

Just like in Russia. Kinda.

Just like in Russia. Kinda.

Easy Camp Gazpacho

After a hot day in the sun and no desire to stand above the jet-burner stove, we decided to make a gazpacho, a very simple gazpacho. We started with a base of smoked diced tomatoes and canned red salsa. But gazpacho has Sherry wine vinegar and cucumbers! Well, then let’s add a pickle, diced up, a chopped shallot, and a little ice to cool it off. We ate it with a baguette. It was wonderful.

To make gazpacho: open cans, combine.

To make gazpacho: open cans, combine.

Final product: wonderful.

Final product: wonderful.