That being said...when we began to plan our camping portions of the trip, I decided that it would be a blog-tacular culinary adventure to cook over a campfire. I offered to make the food for our dinner in Yellowstone, and I had the perfect adaptable recipe from the March 2010 issue of Bon Appetit magazine- Pork and Poblano Tamale Pie. I blogged this recipe previously as part of my Operation: Expand Horizons.
I made some changes to the recipe to make it a little simpler for campfire preparation, brought along my trusty Lodge cast iron Dutch oven and some nonperishable supplies, and bought the rest of the stuff in Cody, Wyoming, a charming little burg you'll want to visit some day.
The adaptations I made to the recipe were mostly to make the dish cheaper and easier to cook out of a cooler. Instead of the scratch cornbread topping, I used a box of trusty Jiffy brand corn muffin mix and left out the cheese. I omitted the freshly ground spices and opted for the simpler taste of the roasted peppers. I didn't spring for any cilantro, and I used canned corn instead of frozen.
It was simple and rustic and tasted freaking delicious, although my own tastes and the compliments I received may have been tinged somewhat with a healthy amount of road weariness and an overdose of convenience store snacks. Either way, mission accomplished!
|Blurry picture- pretty sure it's my fault.|
|Dutch oven on the campfire|
|Sauteing the pork cubes in olive oil|
|Adding salsa verde, onions, garlic, water, and chicken bouillon cubes|
|Lazy girl's chile-roasting setup for 2 poblanos and 1 bell pepper|
|Peeling roasted peppers|
|Dicing roasted peppers|
|Adding corn and roasted peppers...looking good!|
|Cornbread topping. If this was oven-baked, or perhaps buried in coals, the cornbread would brown. Since we used the Dutch oven's lid and bottom heat, it steam-cooked and was light and fluffy.|
|We pretty much ate the whole pot.|
|I ate lots of roasted marshmallows for dessert!|