7 Delicious camping treats.


Tilapia on the ranch

Ye ha gang, you have to try this fish dish out.  It is a very easy dish to make for camping.   Marcie and I did this at one of those Tampa Supper Club deals.  You know where you make your own meals and take them home I highly recommend this by the way.  We had so much fun, of course we were the only one's drinking Corona's while cooking.  That would explain the broken glass by our station and while probably won't be invited back. :)    Submitted by Carolina Mike 

2        Tilapia fish fillets
1        Ranch Dressing, garlic other assorted spices
1        Potato chips (any flavor you desire)
1 pk    Fresh asparagus
1        Lemon (or lemon juice)
1        Sheet of tin foil

Marinade fillets in ranch dressing over night.  Add lemon, garlic and spices.  Place the potato chips over the the fillets for a second layer.  Chop the asparagus to length and place in the tin foil next to the fillets.  Add garlic salt and lemon.  Freeze overnight.  Dish will start to defrost on 1st day of kayak trip.  At camp place in hot coals for about 20 minutes.  c'heck often cause a overdone fish is no good. 

There is no excuse not to have a gourmet meal the first night on a kayak expedition.  After that more or less dry goods.  "Bone Appetite"


Australian 
Dinkum Chilli

Our friends "down under" have the same passion for chili as we Yanks. They even have a National Chili Archives in Tibooburra, New South Wales, and they have an entire cult of chili eaters on the auto-racing circuit. This recipe for Dinkum Chili ("dinkum" is Australian slang for "authentic") won the Annual Winter Championship Chili Cook off at Kunanaggi.   Submitted by Al Nauda 

500         grams Wallaroo bacon  (we substitute West Virginia Bacon, cause Publix won't import Wallaroo) :)
2        tablespoons vegetable oil
1        medium brown onion, chopped
1        white onion, chopped
2        stalks celery, chopped
1        green pepper, diced
1        kilogram coarsely chopped red kangaroo shank  (we substitute Beef or chicken) :)
500        grams coarsely chopped gray kangaroo shank
500         grams ground emu ham  (we substitute..... well I usually don't add this in) :)
2        cloves garlic
31 1/2        grams Tasmanian light red chile  (we substitute red chilli)
31 1/2         grams Wooroorooka chile  ( be creative on these chilli's if you like)
26 1/2        grams Mount Isa dark red chile
140        grams oregano
1        fluid gram cumin
1        740 ml bottle Australian beer
1        411 can whole tomatoes
3        fluid drams brown sugar
1        Boomerang  (very important)

1. Fry bacon in skillet, drain on paper towels, cut into 1/2-in dice and save.
2. Heat oil in large pot over medium heat. Add onions, celery, green pepper. Cook till onions are translucent.
3. Combine all meats with chile, garlic, oregano, and cumin and brown in the pot.
4. Add beer, tomatoes, saved bacon. Bring to a boil, lower heat and simmer uncovered for 1 1/2 hours.
5. Wave boomerang over pot 14 times (repeat each hour). Stir, taste, add seasonings and/or more beer.
6. Simmer for 2 1/2 hours.
7. Add brown sugar and simmer 15 min, vigorously waving the boomerang over the pot.

( Vegetarians use tofu crumples in place of meat for a tasty healthy alternative)

Serves 8  (we usually quadruple the recipe to serve 30  hungry kayakers)

I've had Al make this many times on our larger adventures.  Everyone always raves about the taste.  I have made it myself several times and it is always a crowd pleaser  "carolina mike"
 

Carolina Mike's Scrambled Crab eggs

This recipe can be made with any eggs, but I prefer egg beaters,they are healthier and are easier to pack and prepare in once in camp.  Submitted by Carolina Mike 

One carton of egg beaters
Taragon spice
Dill Spice
Seminole seasoning
8 oz's or so of real crab meat, but you can suppliment with imitation crab meat for a larger meal that saves on cost.

prepare eggs as you would at home and add ingredients.  Scrample and serve.  MMMM good stuff gang.  Serve with a side of flap jacks or sausage.

I made this on two of my birthday paddle trips to Shell Island and the gang loved it. Carolina Mike
 

Waterside Waldorf Salad

No reason not to have famous award winning  salad on a kayaking trip.  If done right and chilled this is a kayak camping must.

Variations Use raisins instead of fresh grapes. Substitute plain yogurt instead of mayo, but only if you can keep the yogurt cold (or make it fresh in camp). Macadamia nuts or hazelnuts are interesting alternatives to walnut meats — or additions, come to that. And if you prefer a sweeter apple than the Granny Smith, go for it.

Serves 2 - 4, depending on appetites 
 

Bacardi Rum Cake

I've had Ken make this on one of our kayaking 4 fitness special events at Al and Charlie's house and it blew everyone away.  I think he put a shot in the cake just before we ate it. LOL The taste was fantastic. 
"carolina mike"

Dump Cake

This recipe is from Karen Nichelson.  She made this and brought it out to our TGIF Corona Reggae trip on Shell Island.  I must say it was absolutely smashing.  You have got to try this.  Thanks Karen.

Use 9X13 inch dish
Dump 20 oz. crushed pineapple as bottom layer
Dump 21 oz. can of cherry pie filling as next layer
Dump 1 box of yellow cake mix, sprinkled evenly for next layer
Finally, cut up in small pieces, 1 1/2 sticks of butter on top (butter is easier to cut up when it is cold/chilled)
Bake 20min @ 350, then another 20-30 min, after sprinkling on sweetened coconut.

Can top w/ Cool Whip or Ice cream 

Everglades Black Bean Salsa

This recipe was first made on our Everglades expedition in the Ten Thousands Islands.  Ann Marie brought it out on the trip and we made a new friend as she touted her culinary treat on our first night at Rabbit key and then later again on Picnic Key.  We discovered this is a tasty appetizer for hungry kayakers just off the water.  Thanks Ann Marie.


Two 15-ounce cans black beans, 1 drained
1/4 cup finely chopped white onion
3/4 cup finely chopped plum tomatoes
1 clove garlic, finely chopped
1 jalapeno, seeded, finely chopped
2 tablespoons fresh lime juice
1/4 cup chopped cilantro
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce


1. Place the 2 cans of black beans in a large bowl. Using a potato masher or your hands, partially mash the beans until coarse and slightly pasty.
2. Add the remaining ingredients and mix until well incorporated. Season to taste with salt and Tabasco sauce, if necessary.




 

* If you have a recipe and want to submit it to our site email us at: birdygbf@tampabay.rr.com we may even use it on one of our kayaking adventures and we'll give you  the credit.