Things I Learned while camping this weekend:
1. A Roasted Red Pepper has it's skin removed. Uh-huh. Yep. Put this on the list of shit I didnt know. I am going to say this is due to the fact that for 10 years I didnt eat red peppers cause they made my tummy hurt. Now, after some intense red pepper conditioning (a little once a week) - I'm all in and in love with them! Doug, our camping companion roasted these puppies over the fire the night before to include in the wraps for lunch. He roasted them and then removed the skins.
2. The Ultimate SMORE is actually not made with a Hershey's bar its made with Nutella. This darling idea came from a few of us who said when the chocolate doesnt melt its sort of a bummer. Graham Cracker + Nutella + Burned Marshmallow = Ultimate smore.
3. Planking is not just for athletic yoga freaks in public. It's actually better with Salmon. I had heard of Cedar Planked Salmon but never seen it in action. It truly is a great way to cook the fish in that it takes on an oakey flavor, cooks it perfectly and also you can burn the HELL out of the bottom and it doesnt effect the fish. Bravo to Aaron & Jenny for doing this one right.
4. An Orange Is An Orange Is a --- CAKE! Cute, functional and delicious. The trifecta of desserts. Jenny hollowed out these oranges, used a boxed cake mix and stuffed them with vanilla cake. She wrapped them in foil and then cooked then in the fire for 40 minutes. We thought they were just perfect! Next time I would put in some choco chips or nutella.
5. When Drinking A Simpler Time You Should Always Toast with a story of a Simpler Time! When you crack these mofos open amongst friends make sure to share a memory of a time when you think things were simpler. It's a great way to make new memories while toasting old ones.
Anyway, it was a culinary tour de camping. Friday night was our night to cook but I just prepared a chili at home the night before and heated it up upon arrival.
Butternut Squash, Black Bean & Hominy Poblano Chili
1/2 Butternut Squash, peeled and cubed.
1 can on black beans, rinsed.
1 big can of hominy, rinsed.
1 can of cannellini beans
2 cans of roasted tomatoes, diced and rinsed.
2 cans of diced green chilis + the water.
1 white onion, diced.
3 cloves of garlic, sliced.
2 poblano peppers, roasted at 400 degrees for 30m, flipping once.
1/4 jalapenos + some juice
Dash of Cinnamon
Dash of cumin.
Salt & Pepper
Step One: Over medium heat, saute the chopped onion and garlic until soft. 10 minutes. Then toss in the cubed squash and the diced green chilis. Cook and stir for around 15 minutes until soft. Salt with Garlic Salt.
Step Two: Take 1 of the roasted poblanos and put it in the food processor until it looks like pulp then stir into the chili. Add the cumin and the cinnamon then add the rest of the ingredients, saving the 2nd chili for the top (like in the picture). Cook for 45m over low.
Step Three: Garnish with white cheddar and diced red onions.