This past June, I had the distinct pleasure of taking a road trip with my brother, sister, and brother-in-law to a family reunion in Montana. On the way there, we camped out in Yellowstone National Park. Hooray for that! It was my first ever time camping and I had a great time, although I froze my ass off that night, had to get up to pee at o'dark thirty (sans contact lenses, in an unheated bathroom that thankfully had a flush toilet but no hot water), and I'm pretty sure I was sleeping head-down on an incline. >.<
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!
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Supplies |
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Blurry picture- pretty sure it's my fault. |
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Dutch oven on the campfire |
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Sauteing the pork cubes in olive oil |
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Adding salsa verde, onions, garlic, water, and chicken bouillon cubes |
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Lazy girl's chile-roasting setup for 2 poblanos and 1 bell pepper |
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Peeling roasted peppers |
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Dicing roasted peppers |
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Adding corn and roasted peppers...looking good! |
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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. |
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We pretty much ate the whole pot. |
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I ate lots of roasted marshmallows for dessert! |
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