As the rest of us swelter away in this punishing furnace we call summer in the city, imagine a more elevated setting for you and your muse next weekend. You are heading to the woods where the air is cool and pine-scented, and the sky is clear and star-drenched. Oh, don’t forget the crackling bonfire and beckoning tent. To seal this silver seduction you two will sup on a couple of the best meals of your life — cooked by you on a camping stove. Not a pro in the kitchen? Don’t worry. Even a soggy granola bar tastes incredible after a day’s hike.
The following meals require little prep and cook fast and easy on a gas stove.
Gear You Need:
Small gas stove and 1 gas container
1 small pan
1 small pot
1 pocket knife
Utensils (I use wooden chopsticks- lightweight and versatile).
Note on Fresh Food Packing:
Fresh food lasts a lot longer than we think. You just need to pack and prepare it properly ahead of time. Think about it as a war on moisture. Keep things dry and air tight, cover with salt and pepper and you’re good to go for many days.
Also pack: Treats to enjoy before and after dinner.
2 slices of thick cut bacon
2 bars of dark chocolate
Small chunk of Parmesan Regianno cheese
Outdoor adventure takes a toll on the body and tastebuds. A tease of something sweet, salty or refreshing goes a long way. When you arrive to camp quench your thirst with a fresh tangerine. Nibble on some reggiano cheese just before cooking. And begin your dinner by frying up a slice of bacon as an appetizer. Bacon is brilliant because it’s not just delicious — it also provides grease on your pan to cook your next dish. Chocolate bars need no explanation.
Night 1: Salmon filet with pancetta with angel hair pasta
This dish is filling and delicious. The pancetta adds a salty smoky flavor that pairs well with the oils of the fish. If frozen salmon is packed before you leave in the morning it will defrost throughout the day and will be ready to cook by dinner time. Wrap the frozen filets in paper towel before you stuff into your pack.
2 filets frozen salmon
¼ lb of sliced pancetta
½ box of angel hair pasta
small hunk of parmesan reggiano cheese
2 oz of olive oil
3 tablespoons of dehydrated milk
1 tablespoon of ground pepper
Prep and Cook time: 25 minutes
Angel Hair: At medium flame bring water to boil, drop in pasta. After roughly 3 minutes drain water, leaving a small amount at bottom of pot. Add dehydrated milk and grate cheese while noodles are hot. Add salt and pepper, cover until ready to serve.
Salmon filet: At medium flame drop pancetta into pan. Let fat melt on bottom then set aside before it overly crisps. Place filet scales down on pan. Cook for roughly 8 minutes. Put pancetta back on pan and flip fish on top of it for another 8 minutes. Serve with pasta.
Night 2: Sauteed skirt steak with Israeli couscous
This will be your big reward for a hard day won. This steak cooks fast and requires little work. Israeli couscous is similiar to orzo pasta.
Meat preparation before hike:
Rub down skirt steak with a paper towel to remove as much moisture as possible. Then apply your favorite dry rub or just ample amounts of salt and pepper on all sides. Wrap tightly in butcher’s paper and then in ziplock storage bags squeezing all the air out. Leave in fridge until departure.
1.5 lbs of skirt steak
1.5 tlbs of pepper
1 tlbs of kosher salt
1 cup of isreali couscous
1 tbls of dried rosemary
1 teaspoon of thyme
½ cup of dried cranberries/ cherries
Cook time: 30 minutes
Couscous: Under medium heat, coat pan with remainder of olive oil from the night before. Add herbs and grains. Sautee and stir for a couple of minutes. Slowly add a 2 cups of water. Cover and let simmer until cooked. 12 minutes.
Steak: Heat pan at high flame. Place meat on pan and cook 5 minutes per side depending on thickness and marbling. Meat should char up.
Here’s to a good appetite and to the great outdoors!
Read more from Ben at BK + MTL Kitchens.
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