To help us savor this last splash of summer, we asked Justine Dungo from Pretty in Pistachio to show us how to whip up the perfect grownup campfire feast.
When I was growing up, it was traditional to go camping at least two or three times a month. I especially loved camping in the fall, when the leaves began to change color.
My favorite part of the adventure, though, has always been the cooking. My dad has a massive collection of cast iron cookware and is forever experimenting with new recipes that can be cooked over a fire.
I always look forward to fire-roasted potatoes, because you can customize the toppings to your liking. My favorite combination is roasted potatoes, peppers, onions, and gooey melted cheese.
As for dessert, toasting marshmallows over the fire and making s’mores is a classic choice. Since I don’t have access to a fire pit in the city, I build my own “s’mores bar” using a catering sterno. Sounds crazy, but it works.
I like to lay out of a spread with the traditional ingredients: marshmallows, chocolate bars, and graham crackers. But I also like to add a few special items – sliced fruit, chocolate hazelnut spread, and toasted walnuts. My favorite fruit to pair with s’mores is sliced strawberries. You just can’t go wrong with chocolate and strawberries.
Read on below for some of my favorite campfire recipes.
Pomegranate Chicken Over Greens
4 table spoons granulated sugar
1 tablespoon reduce sodium soy sauce
2 tablespoons ketchup
2 tablespoons pomegranate molasses
2 tablespoons honey
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon ground paprika
1 tablespoon butter
4 chicken breasts
4 cups mixed salad greens
¼ cup crumbled goat cheese
¼ cup chopped walnuts
In a small bowl, whisk together sugar, soy sauce, ketchup, pomegranate molasses, honey, olive oil, salt, black pepper, garlic powder, and paprika until well combined. Set aside.
Melt butter in a large cast iron skillet over a campfire or stovetop on medium to high heat. Place chicken breasts in pan (if all 4 do not fit then cook in batches) and cook until no longer pink in the center (approx. 5-6 minutes per side). Add the pomegranate sauce top pan. Turn chicken to coat in sauce. Cover and cook for 2-3 minutes longer.
Remove chicken for pan and let rest for 2-3 minutes. Divide greens amongst 4 plates. Top each plate of greens with crumbled goat cheese and walnuts.
Slice each chicken breast and place on top of each plate of greens. Enjoy!
Fire Roasted Potatoes, Onion, and Peppers
2 lb Yukon potatoes, quartered
1 onion, sliced
1 red pepper, sliced into thin strips
1 green pepper, sliced into thin strips
1 garlic clove, minced
3 tablespoons olive oil
1 tsp. Cajun seasoning
¼ cup cheddar cheese
¼ sour cream
2 scallions, chopped
salt and pepper to taste
In a small bowl, combine all ingredients and mix until all potatoes are thoroughly coated in olive oil. Place mixture on top of a large sheet of aluminum foal and wrap tightly so the mixture is completely covered.
Place foil pack on top of campfire or grill until cooked through (roughly 10-15 minutes). Alternatively, you can bake the foil pack at 425 degrees F until cooked through (roughly 15 minutes).
Once the potatoes are cooked through remove from heat and let cool slightly. Place on a plate and drizzle or dollop sour cream on top. Top with scallions.
Mulled Apple Cider
2 quarts apple cider
1 red apple
4 heads star anise
2 cinnamon sticks
¼ tsp allspice
additional cinnamon sticks for garnish (optional)
Remove the rind of the orange. Slice the apple.
Place the cider, orange peel, sliced apple, and spices in a large Dutch oven over a campfire or stove with medium to high heat. Bring to a simmer and simmer for 10 minutes. Divide amongst mugs, garnish each mug with a cinnamon stick and serve.