Login
Posted on
Elevate your Memorial Day Cooking
Bring your Memorial Day campground cooking to the next level with these these recipes developed by chef Adam Dulye. These easy to duplicate and prepare recipes take a just a bit of prep work at home but ensure a tasty meal that allows you to cook and serve while enjoying the campground.
GARLIC & GRUYERE MUSHROOM CAPS
Yield: 10 Sample Servings
Shopping List:
• 10 baby portobella mushrooms, stems removed
• 1 shallot, sliced thin
• 4oz gruyere cheese
---
Primus Garlic & Oil Marinade
• ½ cup olive oil
• ½ cup canola oil
• 8 garlic cloves, chopped fine
• 2 sprigs fresh rosemary, chopped fine
• 2 sprigs fresh thyme, chopped fine
• 2 tsp. ground black pepper
• ½ tsp. kosher salt
At Home/Prep:
1. Remove the stems from the mushroom caps.
2. Toss the mushroom caps in the marinade.
3. Slice the shallot and reserve.
At the Campground:
1. Heat the Kuchoma grill to a medium heat.
2. Place the mushroom caps bowl side up on the grill.
3. Place the sliced shallot on the grill and cook until soft, about three minutes. Remove and reserve on the side.
4. Cook until the mushroom liquor begins to fill the cap.
5. Add a few slices of shallot to each mushroom cap.
6. Grate the gruyere cheese over each cap and close the lid to melt the cheese.
7. Serve in a portion cup or on a Primus plate.
VADOUVAN CAULIFLOWER
Yield: 20 Sample Servings
Shopping List:
• 1 head cauliflower or 1 bag pre-cut cauliflower
• ¼ cup canola/olive oil blend
• 1 tsp. kosher salt
• 3 Tbsp Vadouvan spice blend
• 1 tsp. ground black pepper
• 1 8oz container plain Greek yogurt
• 1 bunch fresh chives, chopped fine
• 1 lemon, zest and juice
At Home/Prep:
1. In a microwave with 2” of water or in the bag steam the cauliflower for 2 minutes.
2. Rinse under cold water to cool and store for event.
3. Combine the yogurt, chive, lemon juice and zest in a small bowl and store in refrigerator.
At the campground:
1. Toss the cauliflower in a Primus prep bowl with the vadouvan spice blend, oil, salt and pepper.
2. Heat Kuchoma grill to a medium heat.
3. Place cauliflower head side down on grill and cook until good color forms.
4. Serve with the yogurt.
STEAK & POTATO SKEWERS
Yield: 10 Sample Servings
Shopping List:
• 12oz Steak (New York Strip, Tri-tip or other lean steak cut)
• 30 each baby potatoes, 1” in diameter or cut to size (if cutting to size 30 total pieces needed)
• Salt and Pepper
---
Primus Garlic & Oil Marinade
• ½ cup olive oil
• ½ cup canola oil
• 8 garlic cloves, chopped fine
• 2 sprigs fresh rosemary, chopped fine
• 2 sprigs fresh thyme, chopped fine
• 2 tsp. ground black pepper
• ½ tsp. kosher salt
At Home/Prep:
1. Wash the potatoes and cut to size if needed. Cover with water in a medium pot and bring to a boil. Boil for 5 minutes or until potatoes are just tender. Strain and rinse under cold water.
2. Toss the potatoes in 1/3 of the marinade.
3. Trim the steak of all outside fat and cut into 1oz cubes.
4. Toss the steak in 1/3 of the oil marinade.
5. Place one potato on bottom of skewer, add the steak and then top with two pieces of potato.
At the campground:
1. Bring a Kuchoma grill to medium heat.
2. Grill the skewers about two minutes on each side or until good color on both sides develop for medium rate. 3 minutes each side for medium well.
3. Serve on a Primus campfire plate.
JERK CHICKEN & GRILLED PINEAPPLE
Yield: 20 Sample Servings
Shopping List:
• 6 chicken thighs, boneless and skinless
• 3 Tbsp Jerk seasoning
• ¼ cup canola oil
• 1 tsp. kosher salt
• 1 pineapple
• 6 sprigs fresh cilantro, leaves picked, stems discarded
At Home/Prep:
1. Pre-heat oven to 350.
2. Toss the chicken thighs with the jerk seasoning, oil and salt.
3. Place on a baking tray and bake in the oven for 20 minutes.
4. Remove and chill to room temperature and then place in a covered container and store in refrigerator.
5. Peel and core the pineapple. Cut in half from top to bottom of pineapple.
6. Slice into 1/8” thick slices and store in refrigerator.
At the campground:
1. Heat Kuchoma grill to medium heat.
2. Place chicken thighs on grill and heat through, develop a little color on each side.
3. Place the pineapple slices on the grill and cook until a light brown grill line appears.
4. Place the pineapple slices on the plate or in the portion cup.
5. With the tongs break the chicken into pieces on the grill and place on top of pineapple.
6. Garnish with fresh cilantro leaf and serve.
BANANAS FOSTER
Yield: 20 Sample Servings
Shopping List:
• 2 ripe banana
• ½ cup dark brown sugar
• 4 Tbsp butter, cut into 8 cubes
• 3oz rum
• ¼ cup heavy cream
• 2 cups nut based granola
• 1 Tbsp canola oil
At the campground:
1. Heat both the Tupike griddle and saute pan over medium heat.
2. Peel and cut the banana in half lengthwise. Brush the flat side lightly with canola oil.
3. Place the banana on the griddle flat side down and cook until light brown. Remove from griddle and cut into ½ inch pieces.
4. Add the brown sugar and butter to the saute pan and stir constantly until combined and melted.
5. With your head tilted back add the rum and tilt the pan towards the flame at the same time to catch the rum on fire. Return to flat on the burner. Once the flame dies out add the cream and stir to combine.
6. Add the banana and cook for 1-2 minutes.
7. Spoon over the granola in the portions cups and serve.
Related Products
- Tags: recipes
← Older Post Newer Post →