Issue link: http://www.wacmagazine.com/i/546729
12 | Washington Athletic Club Magazine | AUGUST 2015 Camp cuisine made easy The great outdoors also means great food A t work or at home, I love spending time in the kitchen. But there's another place I enjoy cooking just as much— the great outdoors. I grew up camping and still recall fondly two decades spent roaming, sleeping, and eating on family camping trips. Our camp cuisine often consisted of grilled hot dogs and canned beans. Not so anymore. Here are four tips to take your camp cooking to a new level. 1. Don't limit yourself My wife and I tent camped for years. All we had was a one-burner stove that connected to a small bottle of propane. It was plenty! When you're cooking with limited resources, it's important to think about timing (and to have plenty of backup fuel). You need that burner to accomplish a lot. One of my favorite camp meals is pepper-crusted seared scallops with citrus-chili glaze (see recipe). You can make the glaze at home ahead of time, and the scallops cook quickly over medium-high heat. 2. Eat in phases Don't worry about getting all your food to the table hot. Instead, keep your crew coming back for more. You can cook up a few scallops and follow up with quick-cooking vegetables that pick up some of the glaze still in the pan. After that, try frying up some crispy Thai spring rolls in about an inch of oil and serving them with extra glaze as dipping sauce. 3. Use the fire There is something special about cooking outside. One of the best ways to do this is over an open fire with a cast-iron pan. The even heat provided by the iron combined with the smokiness provided by the fire can't be beat. 4. Eat meat Barbecued meat is easy to cook and, even better, easy to clean. Arrive with pre-smoked ribs and throw them over the grill to finish. Corn still in its husk is the perfect side. Throw it on the grill for about 30 minutes, making sure to rotate a few times. Next time you go camping, don't be afraid to try something new. If that makes you nervous, keep a package of hot dogs and a can of beans handy, just in case. Share pictures of your camp cuisine. Email us at magazine@wac.net. A la Carte By Eric Floyd, WAC Executive Chef L U K E R U TA N Pepper-crusted seared scallops with citrus-chili glaze are an easy way to take your camp cuisine to a new level. 3 tablespoons sweet chili garlic sauce ¼ cup mirin rice wine 6 tablespoons fresh pineapple juice 1 tablespoon fresh orange juice 1 tablespoon fresh lime juice ½ teaspoon orange zest ½ teaspoon lemon zest ½ teaspoon lime zest 1 tablespoon cornstarch 2 teaspoons toasted sesame oil Citrus-chili glaze Combine the sweet chili garlic sauce, rice wine, 5 tablespoons of the pineapple juice, orange juice, lime juice, and zest in a small saucepan. Bring to a boil over high heat. Whisk together the remaining tablespoon of pineapple juice and the cornstarch in a small bowl. When sauce begins to boil, add the cornstarch mixture, whisking to combine. Allow sauce to boil for one minute or until slightly thickened. Remove from heat and whisk in the sesame oil.