Campfire Fried Trout With Lemon Mustard Sauce
May 4, 2012
Campfire Fried Trout With Lemon Mustard Sauce
4 fresh trout, cleaned and patted dry
1/3 cup milk
1/2 tsp salt
1/2 cup flour
3 Tbsp oil for frying
3 Tbsp butter for frying
2 Tbsp butter for sauce
2 tsp Dijon mustard
1 tsp parsley flakes
2 Tbsp lemon juice
In a shallow pan, mix together milk and salt.
In another shallow pan, put the flour.
Dip the trout first in the milk, then dredge in the flour; set aside.
Put the skillet over fire, add oil and the butter for frying and heat skillet until it sizzles.
Add trout to hot pan and fry until crispy and flaky; remove fish from skillet to platter.
Add the remaining 2 Tbsp butter to skillet to make sauce, stirring in the mustard, parsley flakes, and lemon juice, letting the mixture come to a boil, stirring constantly.
When sauce has thickened a bit, remove the skillet from the fire.
Pour this sauce over the trout and serve immediately.
Serves 4.
Easy Prep Potato And Mixed Veggie Grill Bundles
May 3, 2012
Easy Prep Potato And Mixed Veggie Grill Bundles
6 medium size red potatoes, scrubbed and diced small
2 packages frozen veggies, your choice (I like green beans, broccoli, cauliflower, lima beans)
1 garlic clove, minced
Italian seasonings
1/2 tsp salt
1/2 tsp black pepper
6 Tbsp butter, divided into sixths
heavy duty aluminum foil
Put the potatoes into a large mixing bowl and add the frozen veggies (no need to defrost).
Stir in the Italian seasoning, garlic, salt, and pepper, making sure everything is seasoned well.
Tear off 6 large pieces of foil and lay them out onto a work surface.
Divide your veggie mixture evenly between the six packets, spooning even amounts into the middle of each foil sheet.
Place a pat of butter on each pile of veggies.
Fold the foil up carefully to form envelopes, sealing very tightly.
Over medium coals on your campfire, place the foil packets, seam side up.
After 5 or 6 minutes, move the packets to slower coals, then let cook for about 15 to 20 minutes, depending on the heat of the coals. Be sure to move the packets around several times during the cooking time.
Remove carefully with tongs and let sit for 3 to 5 minutes.
Carefully unwrap the packets and serve.
Makes 6 nice side servings for any campfire or grill cooked meal.
Campfire Curried Rice with Tuna
May 3, 2012
Campfire Curried Rice With Tuna
6 cups cooked rice
1/2 cup raisins
1 6 oz can tuna, drained
1 Tbsp butter
2 tsp curry powder
1 hard-cooked egg, finely chopped
1/2 cup fresh water
1/4 cup chopped almonds
salt and pepper to taste
In a cast iron Dutch oven on a grate over slow coals on a campfire, add the cooked rice, raisins, tuna, butter, curry, and the chopped egg.
Stir to combine, cover Dutch oven, and cook over slow coals for 10 to 15 minutes, stirring from time to time and adding more butter as desired.
Before serving, stir in the almonds and spoon into large bowls.
Salt and pepper and serve immediately.
