Nachos, kebabs and cheesy mac, the campfire way
After social isolating for three months, many of us are eager to resume life as we knew it before the novel coronavirus, or at least some semblance of it. With most of Southwestern Pennsylvania now in the green phase of reopening from the COVID-19 pandemic, weekend getaways that are not too far from home are being sought.
According to the Kampgrounds of America’s “2020 North American Camping Report,” camping and RVing are expected to grow in popularity once people feel comfortable traveling. Nearly half of the 4,000 leisure travelers surveyed said they would replace a postponed or canceled vacation with a camping trip, so long as some measures were in place to limit contact with others.
Before the pandemic, camping accounted for 11 percent of all leisure trips. That number is now expected to jump to 16 percent, according to KOA. Part of it is that people want to spend more time outdoors after being stuck at home for so long. Camping also is relatively inexpensive and allows travelers to practice social distancing more easily.
Half of all campers, in fact, consider camping the safest type of travel once restrictions are lifted, according to the report.
Pennsylvania is lucky in that along with dozens of private campgrounds across the state, its state park system boasts some 6,500 campsites, many of which are now open. (For an updated list, go to https://www.dcnr.pa.gov/FacilitiesMap/Pages/default.aspx.)
While social distancing rules have altered life at campsites, one thing has remained exactly the same. People still need to bring all their food and cooking supplies with them to camp.
For back-to-nature greenhorns, preparing meals on a cookstove or campfire can seem daunting, if not impossible. Yet it doesn’t have to be so. With a little planning and some simple equipment, you can not only create a host of memorable meals but also have a lot of fun doing it.
The best thing about camp cooking is that you don’t have to overthink it. That’s because even the most basic recipes and simplest ingredients can’t help but taste terrific after sizzling to a smoky finish over a bed of hot embers.
Take nachos, for instance. Typically prepared on a sheet pan in a hot oven or under the broiler, the Mexican appetizer is a perfect dish for cooking over coals or embers. All you need is a well-oiled cast-iron skillet, a sheet of tin foil to create a “lid” over the pan and a grate positioned about 3 inches above the heat source.
PG tested
These are so easy to prepare and fully customizable to your favorite ingredients. To make it a meal, add seasoned ground beef, chunks of grilled chicken and/or dollops of refried pinto beans. Be sure to oil the pan before cooking so that the chips don’t stick.
For pico de gallo
2 or 3 large, ripe tomatoes, cored and chopped ¼ red onion, diced 1 jalapeno, seeded and diced
1 clove garlic, minced Handful of cilantro leaves, chopped
Juice of 1 lime
Salt and freshly ground black pepper
For nachos
1 tablespoon vegetable oil
1 (13-ounce) bag of restaurant-style tortilla chips
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack or Mexican blend cheese
⅓ cup pickled hot banana peppers
1 large avocado, cubed 4 to 5 green onions, sliced
Handful of fresh cilantro, chopped
Lime wedges, for serving Prepare pico de gallo: Gently toss tomatoes, onion, jalapeno, garlic, cilantro and
lime juice in a small bowl.
Season to taste with salt and pepper. Let sit, uncovered, to let flavors meld, about 10 minutes. If not using right away, store in refrigerator.
Prepare nachos: Lightly oil the bottom of a large cast-iron skillet or Dutch oven, to prevent tortilla chips from sticking.
Spread a layer of nacho chips over the surface and then top with half of the cheeses, half of the banana peppers and dollops of pico de gallo. Repeat with a second layer.
Cover the pan or Dutch oven with a sheet of foil and place on a metal grill over your campfire.
Cook for about 10 minutes, until the cheeses melt.
Sprinkle avocado, green onions and chopped cilantro on top and serve with the lime wedges.
Serves 4 to 6.