ADVANCED OUTDOOR COOKING August Learning Events – Thursday, August 9, 2007 Trainers: Barb Anzalone & Lizbeth Kohler OBJECTIVE: To provide participants with hand’s-on opportunities to try delicious recipes and various outdoor cooking methods. Direct Heat Vagabond Stoves & Buddy Burners Cooking with coals, sticks, bags and cans, etc. One Eyed Jack Breakfast * STEW IN COFFEE CAN Beef Shiskabobs Egg in Shell Pie Irons Chicken Skewers Mountain Burritos Eisenhower Roast Breakfast in a Paper Bag Cornish Game Hen No Heat Cooking * MOCK BANANA CREAM PIE * EASIEST FRUIT SALAD EVER Foil Cooking Crunchy Cole Slaw * LEMON-LIME SALMON Sausage Veggie Grill Chicken Cordon Bleu Box Oven Green Bean in Foil * INDIVIDUAL PIZZA Carrots in Foil Mini Campfire Pies Tilapia in Foil Cornbread Cheesy Potatoes in Foil Garlic Bread Chicken Fajitas Meatloaf in an Onion Dutch Oven Skillet Cooking Popcorn * NACHOS Taco Salad in a Bag * CHICKEN VEGGIE DISH Lasagna Cola Chicken Chicken Enchiladas Novelty Cooking Country Spareribs & Sauerkraut * FLAMING DOGS Cheesy Potatoes * SOLAR DOGS * ICE CREAM (In a can, in a bag, in a ball) * Recipes tested at 2007 August Learning Events COOKING WITH DIRECT HEAT * COFFEE CAN STEW 2 Strips Bacon, chopped Stew Meat (beef, cubed chicken, meatballs, gr. Beef or sausage) Diced Veggies (potatoes, gr. peppers, celery, tomatoes, onion etc.) Spices (Salt, Pepper, garlic, bay leaf, thyme, etc.) Water Empty & Clean Coffee Can Oven Mitts Foil Place raw bacon pieces in the bottom of the can, this keeps the rest from sticking. Next layer your choices of meat, veggies and spices until the can is about ¾ full. Add 1 – 1 ½ cups of water. Cover tightly with foil, Place can in hot coals for about 1 hour. NO PEEKING! Use oven mitts to take cans out of the coals. Let rest 10-15 minutes. Stir up stew and enjoy. NOTE: If preparing as an individual meal, use small 1 pound coffee can and have all the ingredients chopped up and let each person add what they want to their can. Dinner cooks itself! Shish Kebabs 1 lb Meat, cubed (beef, pork, chicken or a mixture of 2 or 3) 1 can Pineapple Chunks 1/2 lb Mushrooms, whole 10 Cherry Tomatoes 2 Onions, quartered 1 Green Peppers, sliced Any other veggy you want to try (be creative) Salt & Pepper Alternate pieces of vegetables and meat on a skewer. If you don't have skewers, they can be made from green wood branches about 1/4 - 1/3" thick, wire from a clothes hanger (with paint removed), or a length of wire (form loops on the ends when food is in place for easy handling). Brush with BBQ sauce, Italian Salad dressing or flavored butter if desired. Cook over hot coals until done, about 15 to 20 minutes depending on the type of meat used. Eggs Baked In the Shell 12 eggs salt pepper bread (optional) margarine (optional) Pierce small end of eggs with a pin. Place eggs in hot ashes with small end up. Bake for 10 to 20 minutes. If desired, serve hot on buttered toast and season with salt and pepper. Breakfast in a Paper Bag Use a lunch-sized paper bag on the end of a pointed stick to cook your bacon and eggs for breakfast. Cut a strip of bacon in half and cover the bottom of the paper bag with it. Break an egg into the sack over the bacon. Roll the top of the sack halfway down in 1-inch folds and push a stick through the roll at the top of the bag. Hold the bag over the coals. Grease will coat the bottom of the bag as it cooks. The egg will cook in about 10-15 minutes. (You can also cook the bacon and eggs by setting the bag on a piece of foil,) Be careful. If the sack gets too near the coals, it will burn. When the eggs and bacon are done, roll down the sides of the sack and eat your breakfast. * Recipes tested at 2007 August Learning Events Chicken Kabob Dippers 4 small boneless skinless chicken breast halves (about 1 lb.), cut into 1-inch pieces 4 wooden skewers, soaked in water 1 medium yellow or green pepper, cut into chunks 1 medium red onion, cut into chunks 1 small zucchini, cut diagonally into 1/2-in.-thick slices 2 Tbsp. KRAFT Mayo Light Mayonnaise 2 Tbsp. KRAFT Original Barbecue Sauce Preheat grill to medium-high heat. Thread chicken onto skewers alternately with vegetables. Grill 3 to 4 min. On each side or until chicken is cooked through and vegetables are crisp-tender, turning frequently. Meanwhile, mix mayo and barbecue sauce until well blended. Serve with the kabobs for dipping. Cornish Game Hen Cooked under a coffee can Cornish Game Hen (Depending on appetite, each hen will serve 1 person) 1 Onion Salt, Pepper & Poultry Seasoning Bacon Butter / Margarine / Cooking Oil 1, Sharpen a stick 8-10 inches long and thrust it into the ground to make a hole that will be used later. 2. Remove the stick, split the other end and wedge a clean stone between the split ends to hold them approximately 2 or 3 inches apart. Sharpen the split ends. (or . use a forked stick.) 3. Clean Cornish game hen. Season the inside of game hen with salt & pepper. Cut onion in quarters, wrap slice of bacon around onion, and place into cavity of game hen (opt.) 4. Insert the forked end of the stick through the opening in the game hen and into its rib cage so the hen won’t slip down on the stick while it is cooking. 5. Lather outside of game hen with butter / margarine / oil; season with salt & pepper, and poultry seasoning 6. Place a piece of foil over the previously made hole. Push stick into ground until a clean coffee can is able to be set down over the hen & rest on the ground. The hen should not touch the sides of can or it will burn. 7. Place hot coals on top of, around the bottom, and stacked up the sides of the can. 8. Allow cooking about an hour and a half (90 minutes). Remove coals from top of and around can. Remove can. Enjoy!! * Recipes tested at 2007 August Learning Events Eisenhower Roast Pot Roast on Embers Lots of Hot coals large jar of yellow mustard 6-8 lb. Eye of round roast box of kosher or pickling salt Most people when watching this recipe being prepared are taken aback by the process. If done as directed, it is without a doubt the most unique method of preparing food that I have ever seen. Tastes absolutely great, too! A key to the success of this recipe is to have plenty of charcoal prepared to the glowing hot state prior to cooking. Not having enough charcoal may lead to a failed attempt. Be sure to use at least 10 lbs. per roast, more, to be safe. Also you must have several good hot pads or insulated mitts and barbecue tongs, preferably long-handled ones. Choose an area where you can work. It is best to have a large plastic cutting board, a platter or a baking dish to contain the ingredients and allow for easier clean-up. Coat the roast with a heavy layer of yellow mustard. After you have as much mustard on as will stay (the better the brand of mustard, the thicker it will be and easier to use) begin to apply the salt as heavily as you can. The salt will absorb moisture from the mustard and begin to get pasty. Be sure the coating of salt is as heavy as it can be. Coat the entire roast this way. You will have to patch somewhat as you turn the roast. A rubber spatula and a table knife are good tools, but don't be afraid to use your hands. When you're done, the roast will have a thick, solid coat of mustard and salt. By this time, if your scouts have been watching, they'll be ready to phone for pizza, thinking that you've ruined a good piece of meat. Don't let them! Now comes the fun part. The process of coating the roast should take about a half-hour. The fire should be red-hot now (all the coals should have a gray-white coat). Spread the coals out with the long-handled tongs, being very careful. Be sure to have a nice even layer in the center. You now want to place the coated roast right in the center of the coals. That's right, on the coals. Lift the roast with two metal spatulas or something similar. Roll the roast slightly as you place it on the coals so you can repair any minor damage to the coating that may have occurred when lifting. Now use the tongs to stack a layer of coals all around the roast, completely covering it. Here is where you want to have plenty of coals. Be sure to time the cooking process carefully. From the time you finish stacking the last coal, the roast should take no longer than 45 minutes to cook. When 45 minutes is up, push aside the coals, the mustard and salt will have formed a hard, thick crust and you need to crack this open. The meat inside will have shrunk somewhat and can be easily removed. Some parts of the surface may be charred slightly, this adds to the flavor. Slight traces of mustard may be found, these wipe off easily. Be sure to slice the meat on a serving platter for the juices will run freely.