Feast by Firelight: Simple Recipes for Camping, Cabins, and the Great Outdoors [A Cookbook]

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(as of Feb 28,2024 04:37:00 UTC – Details)

A transporting, lushly photographed book with easy-to-prepare recipes for gatherings at campgrounds and cabins alike.

Feast by Firelight offers solution-oriented recipes that make cooking outdoors feel effortless and downright fun and it shows how to utilize clever cooking methods, prep food at home, and pack smart. The book includes recipes for camp cooking as well as detailed menus, shopping and equipment lists, and tips showing how to prepare before you leave. Featuring 70 accessible recipes, it is the first of its kind in the outdoor-cooking niche to pair useful information with evocative photography of finished dishes and useful illustrations (such as how to pack a cooler and how to build a fire), setting a new standard for camping cookbooks.

From the Publisher

Honey-Coriander Glazed Pork Chops With Roasted Corn Salsa

prep: 10 minutes cook: 18 minutes yield: 4 to 6 servings

I love coriander, but it wasn’t until I made this recipe that I discovered how beautifully it pairs with honey and paprika, so much so that the Roasted Corn Salsa carries the same pairing and enriches the overall dish. This glaze is superb on meats as well as grilled vegetables or brushed on toast with butter. This is an endless-summer recipe, perfect for the short, miraculous window when corn, herbs, and tomatoes can all be found growing in the fields. You can also re-create this recipe in winter, using frozen sweet corn and cooking the pork chops under the broiler.

Recipe

PREP In a small bowl, whisk together the honey, olive oil, vinegar, coriander seeds, salt, paprika, garlic, and pepper to form a glaze. Transfer 2 tablespoons of the glaze to a small lidded jar or airtight container and then chill for up to 3 days.

In a ziplock bag, combine the remaining glaze with the pork chops. Seal the bag, use your hands to coat the pork chops, and then chill for up to 24 hours.

Fire the grill to high heat, create a two-zone fire (see page 27), and position the grill grate 4 inches from the coals.

Place the pork chops over direct heat and grill until charred, 2 to 3 minutes on each side. Let the flames lick the meat! Transfer the pork chops to the edge of the direct heat zone and continue to cook until the pork chops are firm to the touch, 5 to 7 minutes on each side. Use a thermometer to check that the internal temperature of the thickest section of the pork chops is 145°F. An easier way to check for doneness is to cut through the thickest part of the pork chop; the inside should be light brown, not pink. Let the meat rest for 10 minutes to allow the juices to redistribute.

Serve the pork chops on a cutting board or serving plate, or transfer to campers’ plates. With the back of a spoon, spread the 2 tablespoons glaze evenly over the pork chops. Top each serving with a heaping spoonful of salsa. Store leftovers in an airtight container, chilled, for up to 4 days.

INGREDIENTS 1⁄4 cup honey 2 tablespoons olive oil 2 teaspoons apple cider vinegar 1 tablespoon toasted coriander seeds, crushed 1 1⁄2 teaspoons kosher salt 1 teaspoon sweet paprika 1 teaspoon grated garlic 20 turns of the pepper mill 6 thick pork chops 1 cup Roasted Corn Salsa (recipe below)

Roasted Corn Salsa

prep: 15 minutes cook: 12 minutes yield: 2 1⁄2 cups

Every camp needs a jar of salsa. Or two. Or three. Served with tortilla chips, salsa provides a quick, hearty snack for hungry campers. This roasted corn salsa spiffs up eggs and nachos in a heartbeat. After making this once, you’ll probably want to double the next batch and keep extra on hand. Don’t bypass roasting the corn—it makes the salsa. Spring onions, also called green onions, are often available at the supermarket alongside scallions. They are sweeter and milder than a red or yellow onion but have more bite than scallions (which are best used for garnish). They also add a perfect kick to this salsa without destroying your breath for the rest of the day. You’ll be grateful you took the time to toast and crush whole coriander seeds, which add a nutty dimension to the spice’s citrus characteristics.

Recipe

PREP In a large bowl, combine the tomatoes, spring onions, olive oil, lemon juice, vinegar, honey, garlic, Sriracha, salt, and coriander seeds and toss together with a spoon. Transfer to an airtight container and then chill for up to 5 days.

Fire the grill or campfire to medium-high heat and position the grill grate 2 to 4 inches above the coals.

Place the ears of corn over direct heat and, using tongs, rotate every 2 to 3 minutes until the ears are uniformly charred and the kernels bright yellow, 10 to 12 minutes. For a darker char, drizzle olive oil over the corn so it drips onto the coals and the flames jump up to lick the corn.

Using a sharp chef’s knife, hold an ear of corn at a slant so one end is resting on a clean surface or in the base of a bowl. Slice the kernels off the cob by drawing the knife down from the top end to the bottom. Transfer the kernels to the container with the tomato mixture and stir to incorporate.

Serve immediately. Store leftovers in an airtight container, chilled, for up to 5 days.

Roasted Corn Salsa Ingredients 2 cups seeded and finely diced plum tomatoes 1⁄2 cup diced spring onions 2 tablespoons olive oil, or as needed 2 tablespoons lemon or lime juice 2 teaspoons apple cider vinegar 1 teaspoon honey 1 teaspoon grated garlic 1 teaspoon Sriracha or 1 jalapeño chile, seeded and minced 1 teaspoon kosher salt 1 teaspoon toasted coriander seeds, crushed 3 ears corn, shucked

Publisher ‏ : ‎ Ten Speed Press; NO-VALUE edition (April 10, 2018)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 208 pages
ISBN-10 ‏ : ‎ 0399579915
ISBN-13 ‏ : ‎ 978-0399579912
Item Weight ‏ : ‎ 1.51 pounds
Dimensions ‏ : ‎ 7.23 x 0.84 x 9.27 inches