Easter Dinner Around The Campfire

 

Easter Sunday is upon us, and with spring in full swing there’s a chance that you may find yourself pitching tents and gathering wood rather than bellying up to a table full of in-laws. But that doesn’t mean you can’t eat like the best of ’em! Our Women’s designer, Guin, doubles as an expert camp cook and offered up a camp-friendly Easter dinner that will surely leave you just as satisfied as Grandma’s sweet rolls and ham. To make any camp-cooking experience seamless, Guin recommends slipping a roll of tin foil in your kitchen gear. It’s good for layering on the top of the fire ring so you don’t lose any goodies to the embers below. Bring some extra wet wipes  to clean off your hands because you really don’t want to smell fish while you are eating your Easter Reese’s S’mores!

Campfire Roasted Asparagus:

Ingredients:
1 bunch of asparagus, trim by snapping off the bottoms
2 cloves of garlic, minced
Toss in olive oil and salt & pepper
Finish with a squeeze of lemon

Instructions:
An Easter themed dinner should have asparagus roasted with garlic and lots of olive oil, salt & pepper.  Top with lemon and roast until golden brown. Mom will be happy to know you got some greens.

Campfire Cooked Fish:

Ingredients: 
1 large piece of frozen fish (skin on)
3 cloves of garlic, minced
3 tablespoons of whole grain mustard
3 tablespoons chopped dill
3 tablespoons chopped parsley
Ample olive oil
Parmesan packets
Salt & pepper

Instructions:
Pick a nice large piece of fish from the frozen section of the grocery store. Most times they are packaged and frozen on site, and depending on what part of the country you live in, the frozen stuff can taste fresher than something from the refrigerated section. Frozen fish is also great for keeping the cooler nice and cold AND will likely thaw to perfection in time for cooking! Guin’s camp kit always includes fresh cracked pepper because it makes all the difference in flavor. Coat flesh side evenly with whole grain mustard. Apply salt, pepper and minced garlic liberally. Press a handful of herbs fresh or dried on the mustard and garlic. Top with lemon slices.

Depending on how hot your fire is, it may take a while for these bad boys to cook. Flip halfway through cooking. Rule of thumb: It’s done when the fork slides through easily and begins to flake the grain of fish. If you’re one of those people who keeps parm packets from pizza delivery, dump that sucker all over everything.

Campfire Grilled Bread:

Ingredients:
1 loaf of bread of your choice, sliced
Olive oil
Salt

Instructions: 
Coat both sides of the bread with with olive oil and salt. Place directly on grate. Toast both sides. Keep an eye out so these don’t burn. A little char is good, but not too much.

Deviled Eggs:

Ingredients: 
12 eggs
Chopped herbs
2 mustard packets
1 packet hot sauce
Salt & pepper

Instructions: 
Coming from the Midwest, deviled eggs are a holiday favorite and Guin is an expert. This would be a great thing to prep at camp breakfast after you make coffee.  Place a pot of cold water on your camp stove. Drop enough eggs in for the group and bring to boil. Turn off and cover for about 17 min. Once finished, pop these in the ice chest for later. At dinner, peel and halve. Empty cooked yokes into a bowl. With a fork, mash the yokes and add a hefty portion of salt and pepper and a handful of chopped herbs you have with you. Add a squirt of mustard and combine. Spoon mixture into the halved eggs. Sprinkle a little cayenne pepper on top if you have it or add a dash of hot sauce. BOOM deviled eggs.

Reese’s S’mores:

Ingredients:
Graham cracker
Reese’s Egg
Marshmallow

Instructions: 
Nothing says Easter more than a Reese’s Egg. Why not combine this with the S’mores camp classic? Toast your marshmallow over the fire until it has a crispy brown layer all over it (or just light it on fire, however you roll it’s cool with us). Trap the marshmallow between two graham crackers and carefully add in the Reese’s Egg. Smash it down and enjoy!