For the holiday weekend we ventured up to the Finger Lakes for some awesome camping that included hitting up the wineries. Best type of camping ever. As per usual, we camp in style!
You wish your camping food looked like this!
Pine-Smoked & Maple-Glazed Wild Salmon
(from the Mother Unit)
Ingredients:1 to 2 large handfuls green pine needles
1/2 cup bourbon
1/2 cup grade-B maple syrup
3 tablespoons Dijon mustard
2 teaspoons freshly milled black pepper
Four 6-ounce salmon fillets, patted dry
Kosher salt, to taste
Directions:
1. Prepare a medium-high-heat fire, with the flames occasionally licking the grill grate. Let it burn for at least 30 minutes. Whilst the fire heats, soak the pine needles in the bourbon.
2. In a bowl, whisk together the syrup, mustard, and pepper. Season the salmon generously with salt and coat with the glaze.
3. Place a large cast-iron skillet upon the grill grate. Let it heat until very hot. Using tongs or one's own gloved hand, press the needles into the bottom of the skillet, taking care not to drizzle combustible bourbon into the flames, and place the rack on top of the needles. Place the fish on top of the rack and cover the pan. Cook until the fish is just opaque, about 15 minutes for medium. Serve, brushed with additional glaze, if desired.
This is by far the best fish recipe I have had in a long time....maybe ever. We decided it could be replicated by broiling it at home. The bourbon and pine needles was fun but we couldn't taste any flavors from it. The majority of the flavor came form the glaze and man oh man was it yummy. We had salmon AND white fish, both were delicious. Speaking of delicious: those campfire potatoes! The most heavenly thing I have smelled in my whole life was those potatoes and onions cooking mixed in with campfire smoke. My heart is getting all melty just thinking about it. No joke. Most wonderful smell ever (and they tasted good too!)
Campfire Potatoes
(from the Mother Unit)
Ingredients:5 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
6 tablespoons butter
1/3 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/3 cup chicken broth
Directions:
1. Place the potatoes and onion on a large piece of heavy-duty foil (about 20 in. x 20 in.); dot with butter.
2. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes.
3. Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender.
Care to see the rest of our great Camping Adventure to the Finger Lakes? See more pictures after the jump!
Tent Sweet Tent!
Pine needles soaked in bourbon. Mom had a little smoker that we put them and placed in the coals.
Dinner Prep
Glaze that fabulous fish!
Throwing on the extra bourbon! BOOM!
Yummy Campfire Fish baking away!
Strawberries and Champagne. We are classy campers.
Roasting Marshmallows!
The BEST!
Breakfast of Champions: Eggs and Spam
Mr. Lawyer wasn't so sure at first....but then it was gone!
The hike to the falls!
And then I saved Mr. Lawyer from a bear!
(or we went to Cabella's on the way home)
View looking back at the lake
Mr. Lawyer trying his hand at fly fishing.
Hitting up the wineries!
It's hard work! Peanut was tired out.
Sobering up with a beer from Wagners!
Dinner #2 Roasting Wieners!
The Loot!
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