By Kate Fiduccia
The no-nonsense consultant to cooking within the nice outdoors.
Getting off the grid doesn't suggest having to devour bland meals—not with Kate Fiduccia's consultant to getting ready hearty nutrients and scrumptious snacks for each path you traverse! Cabin Cooking from Campfire to forged iron Skillet comprises a hundred and forty easy-to-prepare recipes that may be cooked over the campfire at the shore of your favourite lake, at the woodstove at your deer looking shack, in an old style Dutch oven, or at the grill at your cabin. All recipes require brief cooking instances and pack a strong punch of taste after an extended day of mountain climbing, looking, or fishing.
Cabin Cooking from Campfire to forged iron Skillet contains the next savory favorites:
• venison hash
• catfish hoagies
• wild rice and duck soup
• baked pheasant casserole
• grilled quail
• Peter Rabbit stew 'n' dumplings
• streamside willow trout
• and lots more and plenty extra!
Read or Download Cabin Cooking: Delicious Cast Iron and Dutch Oven Recipes for Camp, Cabin, or Trail PDF
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Additional resources for Cabin Cooking: Delicious Cast Iron and Dutch Oven Recipes for Camp, Cabin, or Trail
This dish is great for fall. indd 29 | 29 11/12/13 12:19 PM DUCK WRAPPED IN PICKLED PLUMS WITH PLUM-GINGER DIPPING SAUCE This is a landlubber’s sushi roll and may be served skewered (I use one from Pick On Us). DUCK, PICKLED PLUMS, PLUM-GINGER SAUCE 3 X 3 DUCK 2 (8–10-ounce) Muscovy duck breasts 2 tablespoons olive oil 2 tablespoons chopped garlic 1 tablespoon peeled and grated fresh ginger Preheat the oven to 350°F. EXPERIENCE LEVEL: @ YIELD: 12–16 BITES Split the plums in half along the seam and remove the pits.
ALMOND AIOLI ½ cup mayonnaise 2 teaspoons lemon juice 1 teaspoon chopped garlic 2 teaspoons finely chopped toasted almonds Combine all ingredients in a bowl and whisk together. Refrigerate. ASSEMBLY: Combine the cooled shrimp and asparagus salad in a bowl, mixing well to incorporate the ingredients. Taste and adjust seasoning if needed. Portion the salad into a small cup or bamboo cone (I use one from Pick On Us), and top with almond aioli. indd 34 11/12/13 12:19 PM CHEF’S NOTES: VARIATIONS: BEST SEASON: This is one of those dishes that can have a fun presentation and fun flavors; it goes well with a Chardonnay or Pinot Noir.
Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients. Cut each roll into 4–6 slices using a wet, sharp knife. Serve with cucumber sauce on the side. indd 44 11/12/13 12:19 PM CHEF’S NOTES: VARIATIONS: BEST SEASON: When rolling, lightly wet the edge of the nori to seal the roll. To slice, use a sharp knife, not a serrated knife, which will tear the roll. This can also be made with tuna. This is perfect in spring and summer with a Pinot Noir or a light beer.
Cabin Cooking: Delicious Cast Iron and Dutch Oven Recipes for Camp, Cabin, or Trail by Kate Fiduccia