There’s nothing quite like a meal cooked over an open fire and enjoyed al fresco with good company. Whether you prefer to spend your weekends away by the sea or by the lake, we recommend taking the time to enjoy a meal cooked over a camp fire.
For a starter, we like to keep things simple and serve something that can be enjoyed with a glass of wine before dinner. Start with a wheel of brie cheese and remove the top rind. Place in a small cast iron pan and top with your favorite Stonewall Kitchen Fruit or Savory Jam – Hot Pepper Peach Jam is a great option for both sweet and savory! Place the pan on a cooking grate over a wood fire, making sure the heat is indirect. Heat 10-15 minutes, or until cheese begins to melt. Serve with crackers or sliced apples and pears.
Side dishes that can be made ahead of time and only get better as they sit are great accompaniments to camp fire meals. Take our Bean Salad with Maple Chipotle Grille Sauce for example – it is recommended to let the flavors blend for at least one hour, but preferably overnight. Check out the recipe below to make this dish ahead of time before your weekend away! Reserve adding fresh herbs until just before serving.
Another tasty (and easy) side dish is Grilled Corn with Parmesan Topping. Corn ears can be shucked ahead of time for a really easy side. When you’re ready to grill, place corn ears on grate over the fire and cook for 3 minutes or so until you have nice grill marks. Turn the ear a quarter and grill for another few minutes, and repeat until all four sides have been grilled. On two separate platters, pour ½ cup Stonewall Kitchen Olive Oil & Balsamic Dressing in one and 1 ½ cups freshly grated Parmesan cheese in the other. Take cooked corn and roll each ear in the dressing and then in the Parmesan cheese to lightly coat. Garnish with chopped, fresh mint and hot pepper flakes if desired.
For an easy main dish that doesn’t sacrifice flavor, try our Asian Grilled Salmon. Marinate individual salmon fillets in Stonewall Kitchen Sesame Ginger Teriyaki Sauce for about 10 minutes. Place each salmon fillet on a large square of heavy duty foil with a slice of lemon on top of each fillet. Fold each foil piece into a loose packet and place packets on a grate above medium hot coals. Cook until steam starts coming out of the packet. Check the fish to make sure it’s flaky and cooked through before serving.
What better way to end your campfire cooked meal than with a classic s’more? We like to add a touch of adult decadence by going gourmet and adding our dessert sauces in place of a traditional chocolate bar. Grab a stick, toast your marshmallow and get ready to build! Start with a graham cracker and spread with your favorite chocolate sauce (we love Dark Chocolate Sea Salt Caramel Sauce!), top with toasted marshmallow and other graham cracker half before pressing together. A tip from our kitchen? Sweeten your s’more a touch more with a drizzle of Sea Salt Caramel Sauce or Coffee Caramel Sauce before you top with your other graham cracker half.
Best enjoyed on a starry night while dining al fresco!
- 1 (15.5-ounce) can black beans, drained
- 1 (15.5-ounce) can pinto beans, drained
- 1 cup red bell pepper, diced small
- 6 scallions, diced small
- 1 cup whole kernel corn, fresh or frozen
- 2 teaspoons green chilies, fresh or canned, diced
- 2 teaspoons garlic, minced
- 1 teaspoon ground cumin
- 1 jar Stonewall Kitchen Maple Chipotle Grille Sauce
- Fresh cilantro
- In a large mixing bowl, combine beans, peppers, scallions, corn, chilies, garlic and cumin. Mix well. Add ½ cup to ¾ cup Maple Chipotle Grille Sauce. Toss to coat evenly.
- Cover and refrigerate to let flavors blend for at least one hour. Overnight is ideal.
- Before serving, toss with additional Maple Chipotle Grille Sauce.
- Sprinkle with fresh chopped cilantro before serving.