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Cooking Tips & Recipes from ‘Camping at the Sacred Mountain’ by Carol Wright and Terry Vogel
Look for by Carol and Terry’s article in the next edition of Arizona Outdoorsman
Corn on the Cob: Place cleaned corn into a pan of water and soak overnight if possible. Be certain the husks are thoroughly wet before placing them on the fire. Roast over medium coals for about 20 minutes – carefully rotating the ears for even roasting.
Seasoned Dipping Sauce for Roasted Corn: On the coolest part of the grill or on low heat on a camp stove, melt 1 stick of butter in a heavy saucepan. Mince 2 green onions and a clove of garlic and stir into melted butter. Add in ½ teaspoon each of salt, crumbled dry thyme and crumbled bay leaf. Stir for about 5 minutes until onions and garlic are tender. Stir in ¼ cup dry white wine (if you use cooking wine, cut back on the salt and add to taste at the end of cooking) and 2 teaspoons of fresh lemon juice. Cook for another 2 minutes. When it is just the 2 of us I usually leave the sauce in the pot. When company joins us I pour it into a bowl for ease of serving.
Spinach Salad with Chutney Dressing: The spinach and all the ingredients had been prepared the day before and placed in separate packages ready for mixing. This recipe provides for 4 to 6 servings, so measure out the ingredients to fit your needs.
One lb. fresh spinach, washed, stemmed and dried (wrap in paper towel before putting into bag), 6 mushrooms, sliced 1 cup water chestnuts, drained 6 slices crispy bacon, crumbled ¾ cup fresh bean sprouts 3/4 cup shredded cheese (I use Gruyère) ¼ cup thinly sliced red onion. Toss all ingredients together when ready to serve. Dressing Recipe: (Make in advance and take in tightly sealed container.) ¼ cup white wine vinegar 2 – 3 tablespoons of Major Grey’s Chutney (specialty aisle at most grocery stores) 1 crushed garlic clove 2 tablespoons of mustard 2 teaspoons of sugar 1/3 to ½ cup vegetable oil and salt and pepper to taste
Combine all ingredients except oil into blender and mix until smooth. With machine still running, slowly add oil until thick and smooth. Season to taste adjusting chutney or oil if necessary. Keep refrigerated but take out and let stand at room temperature for about 30 minutes before serving.
Veggie-Kabobs and Grilled Portobello Mushrooms with Swordfish Steaks: All the preparation can be done in advance so they just need to be assembled.
2 each zucchini and yellow squash cut into ¾ inch rounds, One small red onion peeled and cut into rounds about the same size. Cut a tomato into wedges. Place all this in a bowl and poured over a mixture of ¼ cup vegetable oil, ½ teaspoon of dried oregano and salt and pepper. Gently turn vegetables to coat all sides then equally divided onto four 10” skewers. Place the cleaned Portobello mushrooms gills down on a cutting board and cut into slices about ½ inch wide. Brush grill with olive oil to prevent sticking and place swordfish steaks over medium coals. The swordfish needs to cook about 15 minutes per side until it is opaque and needs to be frequently basted with the marinade. Add the veggie kabobs next and broil about 3 inches from coals until tender but still crisp. Lastly, dip the mushrooms into the swordfish marinade to coat but do not let them soak or the gills become soggy. They need to cook until browned on both sides, also brushing with marinade at least once (4 to 8 minutes total roasting time depending on heat of coals). Swordfish Marinade Recipe: Combine ¼ cup plus 2 tablespoons of vegetable oil, ¼ cup finely chopped onion, 2 tablespoons red wine vinegar, 1 small minced garlic clove, 1 teaspoon of Dijon mustard, ¼ teaspoon of dried basil and ½ bay leaf, crushed. Add the swordfish steaks (1 pound cut about 1 inch thick) and turn several times to coat. Cover securely and return it to the cooler. Should marinade for at least 2 hours.
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