ContentsCampAndCabinCookbook_txt_final.indd 62/9/18 11:27 AMINTRODUCTION9CHAPTER 1the outdoor kitchen15CHAPTER 2morning meals37CHAPTER 3nibbles and bites75CHAPTER 4the main event106CHAPTER 5satisfying sides193CHAPTER 6sweet treats231CHAPTER 7bottoms up267REFERENCE CHARTS288INDEX293CampAndCabinCookbook_txt_final.indd 72/9/18 11:27 AM9 IntroductionFor as long as I can remember, I have always found peace and solace outdoors. It could be as simple as a walk around the block, an hour by the ocean, or just sitting in a garden or park. The sun on my face, the fresh air in my lungs, all of this would clear my head and rejuvenate me. I was never one of those thrill seekers climbing mountain peaks and looking for that kind of crazy adventure. On the contrary, I’m more methodical, less sure-footed, and most definitely petrified of heights!This love of the outdoors did not come from my parents. I can only remember one camping trip from my childhood, and I slept in the car with my mom! My first real camping trip was in college with my future husband and his friends in Tucson, Arizona. It was October, the trees were preparing for cooler temperatures, and the forest was a sea of purple and red leaves. I had never seen autumn colors like this before. Nor had I eaten a meal like I did that weekend. While our other friends roasted hot dogs over the campfire, my husband brought his skewers and made us steak shish kabobs. Needless to say, everyone was mighty jealous!Years later, I married that shish kabob maker, and we had three amazing kids together. I took on the challenge of cooking for five highly opinionated food critics. I found myself sneak-ing nutrition-packed ingredients into our meals, and passing inspection by finicky toddlers. My kids surprised me when they fell in love with brown rice, although my husband still hates it. Eating the rainbow became my cooking philosophy. I still strive to serve colorful meals not just because they look pretty, but it also means that we are getting a wide assortment of vitamins and nutrients.When our oldest son joined the Cub Scouts, camping became a regular family activity. It wasn’t long that my husband, Reza, found himself to be Cubmaster for my boys’ Cub Scout pack. The once everyone-for-themselves approach to camp dinners became organized group meals, where parents and children helped with the food prep. We taught the boys to make cakes in the Dutch oven and parents the ease of foil cooking. I quickly became as comfortable cooking over hot coals as I was in my own kitchen back home. My husband is Persian and I am half Persian. Our Cub Scout pack and, later, our Boy Scout troop, soon became the United Nations of all troops. We have families from all over the world: Iran, Lebanon, China, Korea, India, Russia, Hawaii, and the like. We hold potlucks to share our culture with each other, and many times these meals show up on the camp menu. Some boys have food allergies, others are vegetarians, and several more do not eat pork for religious reasons. No matter what the restrictions, there is always plenty of good food and no one is left hungry.CampAndCabinCookbook_txt_final.indd 92/9/18 11:27 AM10 THE CAMP & CABIN COOKBOOKCooking outdoors is not just about the grill and is not limited to just men. Anyone can follow a recipe and recreate a dish in a kitchen, but outside? In the elements where anything can happen despite all of your planning and organizing? Well, that’s where the fun begins! You learn to relax and improvise when you cook outdoors. Patience is required while you wait for your fire to burn and your coals to form. It can be a very relaxing experience. If key ingredients are forgotten, you learn to think fast on your feet. You learn to try new things and experiment.Whether you are cooking for your family on a camping trip or preparing a feast at the park, there is something very meditative about the outdoor cooking experience. It is primal and basic, and I love the challenge to cook a fabulous meal over fire. The recipes I have created for this book use a variety of cooking techniques, including grilling, foil cooking, using a Dutch oven, as well as others. Because my family eats food influenced by all over the world, I have that global influence here in these recipes, including Colombia, Japan, Mexico, Iran, and Italy. And on top of all of this, I do my best to present beautiful, colorful food that is delicious and full of flavor.You can prepare most anything outside and over a crackling fire. The only thing limiting you is your imagination.about the recipesMy cooking philosophy is straightforward: Make it pretty. Make it delicious. Make it simple. We eat with all of our senses, so I strive to make my recipes about more than just the taste. There is texture, aroma, and color associated with each bite, so make the most of it. Fresh ingredients are a must to keeping healthy, and this is the key to making your meal delicious and beautiful. You will find the recipes in this book use whole ingredients, with only minimal use of processed ones. I am a huge advocate of knowing what you put in your body, but I also like to enjoy some of the not-so-good stuff, too. It’s all about moderation.All of the fruits and vegetables I feature in these recipes are fresh. The next best thing to fresh is frozen, which I do use in a few recipes because of convenience. The only canned goods I use in this cookbook are tomatoes, beans, and chiles. You can find these items without the additional chemicals you typically find in canned goods. But please do not substitute a fresh ingredient with a canned version in these recipes. The taste and texture will not be the same, as many canned fruits and vegetables are high in sugar, sodium, and other chemicals, not to men-tion lacking in flavor and with the texture of mush. If you cannot find a fresh ingredient listed in one of these recipes, substitute with its frozen counterpart or use a different fruit/vegetable from that season. I include substitution choices in many of the recipes.CampAndCabinCookbook_txt_final.indd 102/9/18 11:27 AM66 THE CAMP & CABIN COOKBOOKI have two teenage boys who are constantly hungry, all day long. Throw in their teenage cousins, and a small fortune can be spent keeping this hunger under control! Corned beef hash is a terrific way to satisfy hungry teenagers in the morning. It’s packed with all the stuff they like: potatoes, corned beef, and eggs. And I sneak in something healthy with the collard greens. Plus , it’ll keep their tummies full and happy for a few hours.Skillet . Prep Time: 15 minutes . Cook Time: 20 to 30 minutes . Serves 62 tablespoons extra virgin olive oil1 pound russet potatoes, peeled and diced½ teaspoon kosher salt¼ teaspoon ground black pepper1 medium onion, diced1 small red bell pepper, diced2 garlic cloves, minced9 ounces cooked corned beef, diced3 ounces collard greens, finely chopped2 tablespoons chopped fresh parsley6 large eggs1. Prepare the fire for medium-high heat. Place the grill grate over the flames.2. Heat a 10-inch cast-iron skillet and add the olive oil. When the oil is hot, add the potatoes and begin sautéing.3. After 10 minutes, season with salt and pepper, then stir in the onion and bell pepper. Continue cooking and stirring until the onion has softened, about 5 minutes.4. Stir in the garlic and corned beef and continue sautéing until lightly browned.5. Add the collard greens and cook until greens are wilted, about 5 minutes.6. Remove from the heat and garnish with parsley.7. Poke six 1-inch holes in the hash and break 1 egg into each hole. Cook over low heat until eggs are cooked to desired doneness.Campfire Corned Beef HashCampAndCabinCookbook_txt_final.indd 662/9/18 11:35 AMTHE MAIN E VENT 67 CampAndCabinCookbook_txt_final.indd 672/9/18 11:35 AM128 THE CAMP & CABIN COOKBOOKCampAndCabinCookbook_txt_final.indd 1282/9/18 11:40 AM126 THE CAMP & CABIN COOKBOOKShort ribs are cut from the beef chuck por-tion of a cow. They can be cut into one-bone chunks of meat (which is the cut I use in this recipe) or cut lengthwise, containing three bits of bones. Short ribs may not look excit-ing, but they are fall-off-the-bone tender and incredibly delicious when braised. Although you can serve these with some short grain rice, I chose to serve them with chunks of grilled cabbage. Make sure you drizzle some of this delectable sauce over the cabbage, too. You won’t want to waste a drop!Dutch Oven and Grill . Prep Time: 10 minutes . Cook Time: 2 hours 30 minutes . Serves 61 cup soy sauce½ cup brown sugar⅓ cup rice vinegar6 garlic cloves1 teaspoon hot pepper flakes2 tablespoons grated fresh ginger1 teaspoon sesame oil¼ cup extra virgin olive oil8 pounds beef short ribs1 small head of cabbage1 teaspoon kosher salt¼ teaspoon ground black pepper2 tablespoons cornstarch3 green onions, chopped1 teaspoon sesame seeds1. In a chimney, light up 30 briquettes. You will need additional bri-quettes during the cooking process.2. In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, garlic, pepper flakes, grated ginger, and sesame oil. Reserve.3. Place your 10-inch Dutch oven over 30 coals (high heat) and add 2 tablespoons olive oil.4. When oil is hot, brown both sides of the short ribs, approximately 2 to 3 minutes per side.5. Pour the soy mixture over the ribs and bring to a boil.Korean Braised Short Ribs with Grilled CabbageCampAndCabinCookbook_txt_final.indd 1262/9/18 11:40 AMNext >