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Everyone knows the staple campfire foods – s’mores, hotdogs, or marshmallows. But what if you want to change it up a bit and impress your fellow campers in the process?

Firefighter and author of Firehouse Chef, Patrick Mathieu, is here to help with just that. With recipes that work both over an open flame as well as in a kitchen, these delicious dishes are sure to satisfy those rumbling appetites on your next camping trip. Making sure you have good, dry firewood, all your ingredients prepped, and tools to start the fire – let’s get started!

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Eggs in Hell

Let’s start with breakfast! This dish is great in the morning, and has a cool name to boot.

WHAT YOU NEED:

  • 4 tbsp extra-virgin olive oil
  • 1 cup dry cured chorizo sausage, chopped
  • 1 medium onion, coarsely chopped
  • 6 cloves garlic, thinly sliced
  • 1 jalapeno pepper, seeded and cut into 1/4-inch dice
  • 1 tsp hot chili flakes
  • 3 cups crushed tomatoes
  • 8 large eggs
  • 1/4 cup Parmigiano-Reggiano or Pecorino

WHAT YOU DO:

  1. Heat a skillet, preferably cast iron, on the stove top over medium high heat. Add the olive oil and heat until just smoking.
  2. Add the chorizo, chopped onion, garlic, jalapeno pepper and chili flakes and cook until the vegetables are softened and light brown, about 7 minutes.
  3. Add the tomato sauce and bring to a boil. Immediately lower the heat until the mixture just simmers.  Carefully crack the eggs one-by-one into the sauce.
  4. Cook 5-6 minutes or until as set as desired. Remove from heat and sprinkle on the cheese. Serve over Herbed Roasted Potatoes or your favorite bread!
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Louisiana Seafood Boil

Serves 8 - 12

Here comes the ultimate family style outdoors ‘all-in-one’ pot meal! With everything all lumped together and then poured out on a newspaper lined table, this one can feed a crowd.

WHAT YOU NEED:

  • 8 quarts water
  • 1/3 cup canola oil
  • 6 yellow onions, unpeeled
  • 4 celery stalks, halved crosswise
  • 2 lemons, unpeeled and quartered
  • 12 garlic cloves
  • 5 bay leaves
  • 2-inch piece fresh ginger, thickly sliced
  • 6 oz. Old Bay spice
  • 1/2 to 3/4 cup sea salt, or to taste
  • 1 tbsp. cayenne pepper, or to taste
  • 1 tbsp black peppercorns, or to taste
  • 2 to 3 lb. small red-skinned potatoes, unpeeled
  • 2lbs smoked sausage, cut into 2 inch large pieces
  • 4 to 6 Snow crab clusters
  • 6 ears of corn, husked and halved crosswise/li>
  • 5 lb. large shrimp

WHAT YOU DO:

  1. Pour the water into a large stockpot. Add the oil, onions, celery, lemons, garlic, bay leaves, ginger, crab boil spice mix, salt, cayenne and black peppercorns and bring to a boil over high heat. Boil for 10 minutes.
  2. Add the potatoes and boil for 5 minutes. Add the sausage and crab and boil for 5 minutes. Add the corn and boil for 5 minutes.
  3. Add the shrimp and boil for 1 minute. Turn off the heat and let the mixture stand for 5 minutes.
  4. Using tongs or a skimmer, retrieve the seafood and vegetables from the pot and serve them warm atop several thicknesses of newspaper or large sheets of parchment paper, or transfer to a large serving platter.
  5. The seafood can also be served at room temperature or chilled. Use a nutcracker or a table knife to crack the shells.

Creole Remoulade Sauce

To go along with the seafood boil is this amazing condiment! You can make it well in advance and it can be stored in the fridge for weeks – perfect for camping.

WHAT YOU NEED:

  • 3/4 cup grape seed oil
  • 1/2 cup chopped green onions
  • 1 medium onion, chopped
  • 1/4 cup fresh lemon juice>
  • 1 stalk of celery, chopped
  • 2 tbsp grainy Dijon mustard
  • 1 tbsp honey mustard
  • 3 tbsp ketchup
  • 2 tbsp chili sauce
  • 3 tbsp chopped parsley leaves
  • 2 cloves garlic
  • 2 tbsp horseradish
  • 1 tsp salt
  • 1/4 tsp cayenne
  • 1/4 tsp freshly ground black pepper

WHAT YOU DO:

  1. In a food blender or processor, simply combine and process all the ingredients until silky smooth – should take about 30 seconds.
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Skillet Tenderloin and Duck Fat Potatoes

This one is for the ‘glamper’ – or anyone that enjoys a nice gourmet meal even when they are out in the woods. There’s no shortage of style with this recipe!

WHAT YOU NEED:

  • 1 tablespoon duck fat or butter
  • 1 pound fingerling potatoes, sliced in half
  • 3 garlic cloves, minced
  • 1 tsp thyme, chopped
  • 1 tsp rosemary, chopped
  • 1 tsp oregano, chopped
  • 4 beef tenderloin steaks, cut 2 inches thick
  • Kosher salt and fresh ground pepper

Garlic Butter Compound

  • ¼ cup softened butter
  • 3 garlic cloves, minced
  • 2 anchovy fillets minced
  • 1 tsp thyme, chopped
  • 1 tsp rosemary, chopped
  • 1 tsp oregano, chopped

WHAT YOU DO:

  1. In a large cast iron skillet over medium high heat, add duck fat, potatoes, garlic, thyme, rosemary and oregano. Cook for about 5 minutes, stir and cook and additional 3 minutes or until fork tender. Remove and set on a plate.
  2. Heat the skillet to high heat. Add the steaks. Cook on all sides for 3 minutes until a nice crust is formed.
  3. Right before the steaks are done, make the garlic butter compound. Mix the butter, garlic, anchovy and fresh chopped herbs. Slather on top of steaks. Add the potatoes back to the pan and heat through and let the butter melt into the steaks.  Serve right out of the skillet!
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S’mores Campfire Skillet

Dessert time! What better way to get your fill of treats than the most classic campfire meal there is – s’mores.

WHAT YOU NEED:

  • 1 cup chocolate chips
  • 8 large marshmallows ripped in half
  • Graham crackers or ginger snaps for dipping

WHAT YOU DO:

  1. In a 10 inch cast iron skillet add the chocolate chips. Layer the marshmallows on top of the chocolate chips. Over a campfire carefully add the skillet. Bake over the fire for 5-7 minutes, or until you see signs of melting and the marshmallows turn golden brown. Be careful not to burn the chocolate layer.
  2. Serve with graham crackers or ginger snaps for scooping.