Tuesday, August 30, 2011

Campsite Fajitas and Grilled Corn


Last week was our first camping trip in more than five years and I managed to forget flashlights and a can opener. Since we were glamping at Lakedale Resort on San Juan Island though, we just walked over to the store to pick up our missing items. Along with flashlights, the store also sells ice cream and rents boats.

There are two small lakes surrounding the campground, one with a beach that we managed to spend several hours at. The trip was so successful we came home and made reservations at another camping site, a couple weeks from now. Next time we won't be glamping though, it will be real camping without a store.

It was my first time cooking on a camp stove in a long, long time. I had planned on fajitas for the first night, pancakes and bacon for breakfast, sandwiches for lunch and of course, the mandatory weenie roast for our second night. 

Fajitas are great camping food. Depending on your level of organization, you can throw your meat into a ziploc bag spiced up with oil, lime, cumin, chili powder, salt and pepper right before you leave, and it will be ready to grill when you get to your campsite. Or if you have a long trek and are buying your meat closer to the site, it is easy to bring the marinade pre-mixed in a small tupperware.

I want to try that next time. I wasn't quite that organized this time so I did it at the campground and it wasn't as flavorful as it should have been. To go along with the fajitas, we had avocado and grilled red onions with grilled corn on the side. 

For breakfast I learned the idiosyncrasies of my stove. Burning hot in the center, lukewarm on the edges, leading my first round of bacon to start to burn  in the middle with raw outer edges. Yuck. For my second batch I cut the bacon in half which made it easy to rotate around the pan for even cooking. The pancakes were super straightforward. Served with fruit, it was a great breakfast.

For dinner the second night we went for a classic. Baked beans, roasted hot dogs and some Roma Beans that I cooked in my skillet with olive oil and diced up garlic.  Roma beans are a lot like green beans but a little more tender. We have been getting them in our CSA box this summer.  They were great but I think next time I will pre-boil potatoes, stash them in a tupperware and throw together an easy potato salad to go along with the baked beans and hot dogs.

One thing about camping food though, is everyone is so happy to get a warm meal. Or any meal. Camping outdoors seems to burn off a lot of fuel.

For dessert, or course, we did s'mores. 


Campfire Fajitas and Grilled Corn
Serves 4

1.5 pounds flank steak
2 tsp ground cumin
2 tsp chili powder
1 lime, juiced
1/3 cup olive oil
salt and pepper
2 avocados
2 red onions
1/2 cup sour cream, optional
Hot Sauce, like Cholula Sauce
8 pack of flour tortillas

4 ears of corn, husks on
4 - 6 T butter
salt and pepper

Whisk together the olive oil, lime juice, chili powder and ground cumin. Slice the red onion into 3/4 inch thick slices.

Liberally apply salt and pepper to the flank steak and red onion. Place the flank steak in a ziploc bag and the red onion in a second ziplock bag. Pour 3/4 of the marinade over the meat and the rest over the red onion. Seal the bags and throw them in your cooler on the way out the door!

Once you arrive at your beautiful campsite, light your coals and let them burn down to a gray ash. 

Place the corn, meat and red onions on the grill**.  Let the corn cook for 12 - 15 minutes, rotating frequently. Grill the meat for 10 - 14 minutes, flipping half way through. Cook the red onion over the grills until charred, 5 minutes per side.

Slice up the avocados.

Warm a skillet over the coals or your cook stove and warm the tortillas.

Husk the corn and slather with butter, salt and pepper.

Slice the flank steak and serve the warm tortillas with steak, avocado, red onions, sour cream and hot sauce.

** You might need to rotate items if your grill surface isn't big enough. If so, throw the corn on and let it cook for 10 minutes. Then move it to outer edge (or off, if you have to) and cook the meat and onions. Take the meat off and let sit for 5 minutes while you let the corn finish cooking.

1 comment:

  1. We love Lakedale resort! 4 of us glamped their last summer and we had a really fun time. On a cooking note, I bought my first cast iron skillet in town just to cook over a fire during that trip. We cooked bacon and used the fat to sautee shrimp over the fire.

    Your smores look great, and I agree with you that fajitas makes a great outdoor meal.

    Great post.

    -Francis

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