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Camp and RV Recipe of the Week
Mahogany Salmon with Asian Slaw
Make one big batch of sauce to serve as both brush-on marinade and salad dressing.
1 cup each soy sauce, brown sugar
2 teaspoons minced garlic
½ teaspoon ground ginger
1/4 cup vegetable oil, preferably peanut oil
2 tablespoons rice vinegar
6 portions wild-caught salmon fillets or steaks
10-ounce package coleslaw mix
10-ounce package broccoli slaw mix
1 bunch scallions
Bring sugar and soy sauce to a boil with garlic and ginger. When sugar dissolves, remove from heat and stir in vegetable oil and vinegar. Reserve ½ cup to use as salad dressing.
Brush sauce mixture on salmon. Grill salmon, brushing with more soy mixture until salmon is done through. Toss cabbage slaw and broccoli slaw mixture with reserved soy mixture. On each plate place a piece of salmon and a mound of slaw. Sprinkle with sliced scallions. Serves 6.
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CAMPGROUND POTLUCK
RECIPE OF THE WEEK
Jammin’ Almond Squares
2 cups flour
1 ½ sticks butter
Pinch salt
1/4 cup water
Strawberry jam (or other fruit flavor)
1 ½ sticks butter
1 cup brown sugar, packed
4 eggs
1 cup flour
1 teaspoon almond extract
White or almond bark melting chocolate
Cut the first 1 ½ sticks of butter into the two cups of flour with the salt. Stir in water. Press this crumbly mixture into a sprayed 9 X 13-inch baking pan. Bake 8 minutes at 350 degrees. Remove from the oven and gently spread with jam, using about 1 1/3 cup.
Melt the second stick of butter and whisk in sugar, eggs, flour and almond flavoring. Spoon batter over jam. Bake another 35-45 minutes or until the batter is firm and pulling slightly away from edges.
Cool, cut in squares or triangles and arrange on waxed paper. Nuke almond bark according to package directions and drizzle lightly over squares. Cool completely, then arrange on a plate for serving. Stand back and accept rave reviews. Serves 15-24 depending on how you cut them.
TIPS FOR THE CAMP COOK
* Add vitamins, cut carbs when you serve your favorite spaghetti sauce over wedges of steamed cabbage instead of pasta.
* Beer batter is good for more than fish. Try it with asparagus spears, whole green beans or red or green red pepper rings. Deep fry as usual. For dessert, dip banana and pineapple chunks in this batter.
* Stir a little white miso paste into corn chowder. Go by taste, starting with one teaspoon. Add a few drops of toasted sesame oil to complete the Asian persuasion.
* Mix 1 part bottled pesto with three parts softened butter. Chill. Put it on sizzling hot fish or steak from the grill.
FREEZE AHEAD RECIPE OF THE WEEK
Cranberry Chicken
Make this yummy recipe in the slow cooker, instant pot, pressure cooker or Dutch oven. It’s tasty, juicy, saucy and just right for dividing into portions for future camping. Use white or dark meat or some of each. This recipe is easily multiplied.
3 pounds boneless, skinless chicken
1 teaspoon powdered chicken bouillon
1 cup water
1 can whole berry cranberry sauce
Large onion, diced
3-4 ribs celery, cut up
1 cup of your favorite bottled barbecue sauce
Cut up chicken in small bites, sprinkle with powdered bouillon and put in a pot with the water. Sprinkle with pepper if you wish. Top with the other ingredients. Bring to a low boil. Stir, cover, reduce heat and cook until chicken is done.
Cool completely. Divide into portions, sharing chicken and sauce. Freeze in right-size portions for your own camp-out, allowing ½ to 1 cupful per portion. Heat and serve over crisp Chinese noodles, campfire baked potatoes, any cooked whole grain such as rice or barley, pasta or cooked, French-cut green beans.
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