Because I just can’t help myself…

| July 14, 2009

After posting the previous article about camping, I couldn’t help but to think I was doing a disservice to my other favorite camping recipes! So, here are a few more to whet your camping whistle :).

These recipes are from the cookbook “Isabel’s Cantina” which is a FANTASTIC cookbook, full of delicious recipes.

Welcome to the Campsite Cocktail: White Sangriawhite sangria

  • 1 Green Apple, cored and cut into smallish chunks
  • 5 Strawberries, hulled and thinly sliced
  • 1/2 c.¬† canned pineapple chunks with 1/2 c. juice
  • 2 Limes, thinly sliced
  • One 750ml bottle dry white wine
  • 1/4 Triple Sec (optional)
  • 1 c. Orange Juice
  • 1/2 c. Lemonade
  • Ice Cubes

Combine all of the ingredients and chill for at least 2 hours, or up to 2 days. Serve with ice and be SURE to include plenty of fruit!

Charbroiled Carne Asada Tacos

  • 3/4 c. Canola or Peanut Oil
  • 2 c. Teriyaki Sauce
  • 6 Garlic Cloves, minced
  • 2lbs. Skirt Steak
  • 12 6-inch corn or flour tortillas
  • 1 c. Grated Monterey Jack Cheese
  • 1.5 c. Avocado-Tomatillo Sauce (recipe follows)

The beautiful thing about this recipe is when you go camping you can do ALL of the work beforehand and then just toss it on the grill when the fire is ready. Combine the oil, teriyaki sauce and garlic in a glass baking dish (or a plastic bag). Add the steak, turn to coat and cover with plastic wrap. Marinate overnight, turning once or twice. Remove the steak from refrigerator (or cooler) 15-30 minutes before you cook. Cook each side about 5 minutes per side and slice the meat thinly. I also like to toast the tortillas, so while the steak rests, toss those on the grill and cook for maybe 15 seconds. Put it all together and enjoy!

Avocado-Tomatillo Sauce

  • 8 oz. Tomatillos, husks removed and rinsed
  • 1 Jalapeno, stemmed
  • 2 Garlic cloves, peeled
  • 1 tsp. Kosher Salt
  • 1 Avocado, diced
  • 1/4 c. Fresh Cilantro

Preheat oven to 375 degrees. Place the tomatillos, jalapeno and garlic on a rimmed baking sheet. Transfer to the oven and roast until the tomatillos begin to crack, 20-30 minutes. Transfer contents of baking sheet (including juice!) and put into a food processor. Add avocados and cilantro and puree until smooth. Season with salt and let cool. Again, you can make this ahead of time and REALLY impress your friends!

I hope that you enjoy these recipes – either camping or at a summer bbq! Thanks for indulging me!

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