[Sca-cooks] Camp cooking challenge
kiridono at gmail.com
Mon Jun 22 19:23:09 PDT 2009
On Mon, Jun 22, 2009 at 1:31 PM, <Bronwynmgn at aol.com> wrote:
> I'm talking about cooking in camp at Pennsic, not at home. "Indoors", in
> this case, meaning on a propane camp stove in a kitchen tent. So no
> or electric grill. We own a small stove-top grill pan, but not big enough
> to cope with fish for 8 adults, and it's not part of our array of camp
> cooking utensils.
In that case, though it's not a period recipe, I'd probably just sear it
with a sesame seed crust. You can make a marinade for the tuna out of soy,
and rice wine vinegar. then take the fish out of the marinade after a few
minutes and crust it with the seeds. Sear it in VERY hot oil about 2
minutes per side. Leaves edges cooked, center raw. Sauce--mirin, wasabe
> <<Another possibility is to take salmon and smoke it ahead of time,
> then serve it cold, day of. That also has worked very well for me. You
> could smoke it as soon as you purchase it, then keep it refrigerated until
> you need it. A nice dill sauce (I haven't looked them up but feel certain
> that there are period recipes for this) would be wonderful with it.>>
> Cold smoked salmon would be tasty at Pennsic, but we'd have to buy it
> smoked and use it that day.
What I'm suggesting is that you smoke it at home and store it in your cooler
until you need it. It'll already be cooked so it shouldn't go bad
especially if you keep the cooler well-stocked with ice.
> Again, we're in camp. No way to freeze it. Buy it frozen, maybe, and hope
> it doesn't thaw until the next day's dinner time, but I'd rather buy it
> fresh, throw it in a cooler until I get back to camp, and cook it
> if I'm going to use it.
My thought was that you could freeze it at home, keep it in a place in a
cooler that doesn't get opened very often. If you freeze an entire loin
it'll probably have enough mass to stay frozen for several days.
Hope this helps...
More information about the Sca-cooks