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Come Party With Me: Camping Trip - Menu (Part 2)

partysugar — Wed, 22 Aug 2007 10:03:11 -0700

Yesterday I started planning the menu to a camping weekend in Yosemite. Instead of supplying the food for all the meals, ask guests to contribute. Have one couple bring sandwich fixings for Saturday's lunch. Have another bring Sunday's breakfast in the form of bagels, cream cheese, muffins, and fruit. For Saturday's dinner wrap salmon in foil and bake over the grill. Potatoes and onion packets cook the same way, wrapped tightly in foil. Cherry tomato skewers round out the menu.

A store bought fruit pie with whipped cream finishes the night on a sweet note. On Sunday before you pack up and drive off, serve guests a filling lunch of stuffed hot dogs. For these recipes read more

Salmon Baked in Foil
From Giada De Laurentiis

4 (5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme

Preheat the oven to 400 degrees F.
Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet.
Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

Serves 4.

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When my boyfriend and I first moved into together, we had a house warming party that was all skewers (super fun and really easy clean-up, just make sure you have garbage cans handy). The biggest hit of the party was the Caprese Skewers, a simple and colorful appetizer.

Ingredients
Cherry Tomato
Fresh Mozzarella balls (roughly the same size as the Cherry Tomatoes)
Olive Oil (I love Sciabica Basil olive oil - they are the oldest olive oil producer in California)
Fresh Basil
Balsamic Vinegar (optional)
salt and pepper
Skewers

1. Soak the skewers in water for an hour

2. Chop up the Basil

3. Skewer tomato, mozzarella and piece of basil. Repeat

4. Drizzle with olive oil and balsamic. Sprinkle with a little salt and pepper.

Voila, Caprese Skewers!

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Grilled Potato & Onion Packets
From Bon Appetit magazine
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2/3 cup olive oil
1 tablespoon Dijon mustard
2 tablespoons chopped fresh thyme or 1 tablespoon dried
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds white-skinned potatoes (about 4 large), peeled,
sliced 1/4 inch thick
2 large red onions, halved, sliced 1/2 inch thick
Nonstick vegetable oil spray
Fresh thyme sprigs (optional)

Combine oil, mustard, thyme, salt and pepper in large bowl. Whisk to blend well. (Can be prepared 6 hours ahead. Cover and let stand at room temperature.)
Prepare barbecue (medium-high heat).
Add potatoes and onions to mustard oil. Toss to coat.
Set six 18 x 9-inch sheets of heavy-duty aluminum foil on work surface. Spray foil with nonstick vegetable oil spray. Divide vegetables among foil sheets, placing in center of left half of each. Sprinkle with salt and pepper. Fold right half of foil over vegetables. Fold edges of packages together to seal tightly.
Place packages on grill. Grill until potatoes are tender and golden brown, turning occasionally, about 25-35 minutes.
Remove packages from grill. Slit top of foil and fold back. Garnish potatoes with thyme sprigs, if desired.

Serves 6.

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Hot Dogs Stuffed with the Works
From Mastering the Grill : The Owner's Manual for Outdoor by Andrew Schloss and David Joachim
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2 teaspoons spicy brown mustard
2 tablespoons ketchup
1 cup refrigerated sauerkraut, drained, rinsed, and coarsely chopped
4 large hot dogs, such as knockwurst
1/2 ounce Cheddar cheese, cut into 4 small sticks
4 slices bacon
Oil for coating grill screen
4 long hot dog buns or small sub rolls, split

Mix the mustard, ketchup, and sauerkraut in a small bowl.
Slit the hot dogs lengthwise, forming a deep pocket end to end in each one. Fill the pockets halfway with the sauerkraut mixture. Put a stick of cheese in the center of each, and top with the remaining sauerkraut mixture. Wrap a bacon slice around each hot dog to hold it together, and secure the ends of each bacon strip with wooden toothpicks.
Put the grill screen on the grill and coat it with oil. Wait a minute or two, until the surface is hot. Grill the hot dogs until the bacon is cooked through and the hot dogs are browned on all sides, about 2 minutes per side.
To toast the buns, put them cut sides down directly over the fire for the last minute of cooking.

Serves 6.

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Come Party With Me: Camping Trip - Menu (Part 1)

partysugar — Tue, 21 Aug 2007 10:12:37 -0700

When planning a camping trip, select a menu before you leave the house and get as much as you can done in advance. For a weekend getaway, you should prep Friday & Saturday dinners and Saturday & Sunday breakfasts and lunches. For Friday afternoon's arrival at the campground, have a cooler of store bought snacks ready. Creamy cheeses, chips and dips, and sliced salami will tide guests over while setting up the tent. For the main course reheat already made corn chowder over the campfire. A green salad with fresh fruit pairs nicely with the chowder. Don't forget the fixings to s'mores, the classic campground dessert. The following morning for breakfast, scramble a big batch of herbed cream cheese eggs, serve bacon, toast, and sausage as hearty sides. For these tasty recipes, read more

Corn Chowder
From The Bon Appetit Cookbook by Barbara Fairchild
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6 ears fresh yellow corn (or about 4 1/2 cups frozen corn kernels, thawed)
4 cups low-salt chicken broth
3 cups whipping cream
2 tablespoons olive oil
7 bacon slices, cut crosswise into 1/4-inch-wide strips
1 1/2 cups finely chopped onions
1 1/2 cups finely chopped leeks, white and pale green parts only, (about 2 leeks)
3/4 cup finely chopped celery
1 teaspoon fennel seeds
1/4 pound white-skinned potatoes, peeled, cut into 1/2-inch cubes
2 tablespoons (1/4 stick) butter
6 ounces fresh chanterelle mushrooms, thickly sliced
2 tablespoons dry Sherry
1 teaspoon fresh thyme leaves
1 pound fresh crabmeat, picked over
2 tablespoons chopped fresh parsley

Cut kernels off corn cobs. Set kernels aside. Combine cobs, broth and cream in heavy, large saucepan. Simmer 5 minutes. Remove from heat.
Heat oil in large, heavy pot over medium-high heat. Add bacon and saute until crisp, about 8 minutes. Transfer bacon to paper towels to drain.
Pour off all but 3 tablespoons bacon drippings and add onion, leeks, celery and fennel seeds to pot. Sauté until vegetables are crisp-tender, about 4 minutes. Stir in potatoes.
Discard cobs from cream mixture, and strain cream mixture into potato mixture. Simmer until potatoes are almost tender, stirring occasionally, about 10 minutes. Stir in corn kernels.
Simmer chowder until potatoes are tender, about 5 minutes longer. (Can be prepared to this point 1 day ahead. Cover and chill bacon. Cool soup slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.)
Melt butter in large, heavy skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Stir in Sherry and thyme. Add mushroom mixture to chowder. Season to taste with salt and pepper.
Saute crabmeat in same large skillet over medium-low heat just until heated through, about 3 minutes. Divide crabmeat, reserved bacon and parsley among bowls. Ladle chowder over and serve.

Serves 8.

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Fruit Salad with Arugula
From Food & Wine magazine

1 cup whole blanched almonds (5 1/2 ounces)
1 tablespoon plus 1/2 teaspoon almond oil (optional)
Kosher salt
4 large nectarines (2 pounds), 3 sliced 1/4 inch thick and 1 coarsely chopped
1 small shallot, minced
3 tablespoons sherry vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
Freshly ground pepper
1 pint blackberries or Persian mulberries
4 bunches of arugula (1 1/4 pounds), large stems discarded

Preheat the oven to 375°.
In a small pie plate, toast the almonds for 8 minutes, until fragrant. Toss with 1/2 teaspoon of the almond oil and sprinkle with salt.
In a mini processor, puree the chopped nectarine. Transfer the puree to a small bowl and add the shallot, vinegar and 1/2 teaspoon of salt. Let stand for 5 minutes, then whisk in the olive oil and the remaining 1 tablespoon of almond oil. Season with salt and pepper.
Put the sliced nectarines and the blackberries in a medium bowl. Drizzle on one-third of the vinaigrette and season with salt and pepper.
In a large shallow bowl, season the arugula with salt and pepper and toss gently with the remaining vinaigrette.
Gently toss in the dressed fruit. Garnish with the almonds and serve immediately.

Serves 10.

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Cream Cheese Scrambled Eggs
Southern Living magazine

8 large eggs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter
1 (3-ounce) package cream cheese, cut into cubes
1/3 cup chopped fresh basil (optional)
Garnish: fresh basil sprigs

Whisk together first 4 ingredients.
Melt butter in a large nonstick skillet over medium heat; add egg mixture, and cook, without stirring, until eggs begin to set on bottom. Sprinkle cream cheese cubes evenly over egg mixture; draw a spatula across bottom of skillet to form large curds.
Cook until eggs are thickened but still moist. (Do not stir constantly.) Remove from heat. Stir in chopped basil before serving, if desired, and garnish, if desired.

Serves 4 to 6.

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Come Party With Me: Campfire Fiesta - Menu

partysugar — Tue, 02 Sep 2008 07:45:01 -0700

When my friends and I go camping, the food planning comes first. Once we've figured out who's making every appetizer, cocktail, main dish, and dessert, we focus on other details like who's bringing bug spray and how to get where we're going.

So for this week's campfire fiesta, I'm forgoing invitations in favor of a flurry of emails to work out the logistics. September is prime camping time: It's just getting summery in Northern California, while the more scorching regions of the country are cooling off. This Mexican-tinged menu celebrates the last days of Summer by featuring lots of fresh produce.

To start, I'm offering tortilla chips served with a gourmet caramelized black bean "butter" and store-bought pico de gallo. Some chips will inevitably get crushed in transit, so we'll put those into the main dish - tamale chicken packets - which cook over the fire with little effort. I'll also be grilling corn, brushed with lime and feta cheese, and a jicama-mango salad that you can make in advance and assemble on site. To get the recipes, read more.

Caramelized Black Bean "Butter"
Cooking Light

Ingredients

1 tablespoon olive oil
4 cups chopped onion
2 (15-ounce) cans black beans, rinsed and drained
1 tablespoon balsamic vinegar
2 teaspoons unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon paprika
1 tablespoon chopped fresh parsley

Directions
Makes 3 cups.

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 10 minutes or until golden.
Place onion, beans, vinegar, cocoa, salt, and paprika in a food processor; process until smooth.
Place bean mixture in a bowl. Sprinkle with parsley.

Nutritional Information

CALORIES 17(2% from fat); FAT 0.4g (sat 0.1g,mono 0.2g,poly 0.0g); IRON 0.2mg; CHOLESTEROL 0.0mg; CALCIUM 7mg; CARBOHYDRATE 3.1g; SODIUM 48mg; PROTEIN 0.7g; FIBER 0.8g

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Mango Jicama Chopped Salad
Gourmet

Ingredients

For dressing
1/4 cup fresh lime juice
2 tablespoons honey
1 tablespoon Sherry vinegar or red-wine vinegar
1 teaspoon minced garlic
1/4 cup olive oil

For salad
2 cups chopped peeled jícama (about 1 lb)
2 mangoes, pitted, peeled, and coarsely chopped
1/2 lb Napa cabbage, sliced crosswise (about 3 cups)
1 head romaine (1 1/2 lb), torn into bite-size pieces
1/2 seedless cucumber, cut into 2- by 1/4-inch sticks
1 cup toasted salted pumpkin seeds

Directions
Serves 8.
Dressing may be made 1 day ahead and chilled, covered. You can prepare salad ingredients 1 day ahead and keep in separate sealed plastic bags, chilled.

Make dressing: Whisk together juice, honey, vinegar, and garlic. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper.
Toss together jícama, mangoes, cabbage, romaine, and cucumber with dressing to taste.
Serve salad sprinkled with pumpkin seeds.

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Grilled Corn With Lime and Cheese
Modified From Everyday Food

Ingredients

4 ears of corn
2 tablespoons reduced-fat mayonnaise
1 tablespoon fresh lime juice
1/8 teaspoon chili powder
2 ounces finely grated feta cheese

Directions

Heat grill to high or build campfire to medium flame.
Soak corn in cold water, turning occasionally, 10 minutes.
Transfer to grill or fire. Cover; cook, turning, until husks are charred, 10 minutes. Remove.
Using a kitchen towel, pull back husks; remove and discard corn silks. Return corn to grill (with husks pulled back and off heat). Cover; cook, turning, until kernels are charred in spots, 10 to 15 minutes.
Combine reduced-fat mayonnaise, lime juice, and chili powder; brush on cooked corn. Dust with finely grated feta cheese. Season with coarse salt; serve with lime wedges.

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Tamale Chicken Packets
Modified From Reynolds Kitchen

Ingredients

4 sheets (12x18-inches each) Reynolds aluminum foil
1 can (15.25 oz.) whole kernel corn, drained
1/4 cup chopped green bell pepper
1/4 cup sliced ripe olives
2 cups coarsely crushed tortilla chips
1 cup chunky salsa, divided
4 boneless, skinless chicken breast halves (1 to 1 1/4 pounds), cut in 1/2–inch strips
1 teaspoon onion salt
1 teaspoon chili powder
1 cup shredded cheddar cheese

Directions
Serves 4.

Preheat oven to 450°F or build campfire with medium flames and a base of hot wood coals.
Center one-fourth of corn on each sheet of foil with non-stick (dull) side toward food. Top with green pepper, olives, tortilla chips and half of salsa. Add chicken; sprinkle with onion salt and chili powder. Top with remaining salsa.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
Place next to fire or on hot coals, but not directly in flames. Cook 12 to 14 minutes then check chicken for doneness. Sprinkle with cheese before serving. Serve with additional salsa and crushed chips, if desired.

Nutrition Information (Per Serving):
538 calories
27 grams fat
108 milligrams cholesterol
1703 milligrams sodium
57 grams carbohydrates
45 grams protein

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Back Off Bloggers, Nikki Cascone Doesn't Want to Fight

YumSugar — Fri, 09 May 2008 07:16:00 -0700

Say what you will about Nikki Cascone, the girl has got heart. She was the latest chef to leave the Top Chef kitchen, but you've not heard the last of her. With one successful restaurant under her belt, she's got another one in the works, as well as a line of service hospitality wear on the way.

If you're wondering what she thought of her time on Top Chef, and more importantly, what she thought about all the comments on the internet, then you're in luck. I got to chat with her yesterday morning, and while she was a bit defensive - did you know her cooking style isn't rustic Italian? - she was definitely lovely. To hear what she had to say, read more.

YumSugar: How'd you end up on Top Chef?
Nikki Cascone: That's funny actually. I have a restaurant and one of my servers kept harassing me to try out. I watch the show, but never thought about it while watching. I'm not sure why, I just never did. But soon it caught on at the restaurant and everyone was telling me to audition. They my boyfriend, who's also my restaurant partner, got involved and they sent my resume in. I didn't even know until the producers called.

YS: Was the experience what you were expecting?
NC: Way more than I expected. I was blown away by the competition. I keep referring to it as culinary boot camp. It was really tougher than I thought it would be. I never thought it would be that hard.

YS: What was it like watching yourself on TV?
NC: Very hard. I watched the first airing, but when repeats are on, I have to change the channel. The editing, just everything. We're not actors, we're chefs. We come from a whole different mentality.

YS: Did you think you were edited poorly, or were you okay with how you were portrayed?
NC: I'm in the middle. I didn't really have that many high points, so I feel like the editing was all low points. There were a few moments that were good and it felt great. I guess I was on long enough to feel like I accomplished something.

YS: You ended up making a lot of pasta this season. If your style is rustic homemade Italian how . . .
NC: [interrupts] Actually, it's not though. I'm Italian, but my cooking style isn't necessarily Italian. Everyone thinks that it is.

YS: Oh sorry, I was under that impression as well.
NC: Yeah, it seemed that way on the show, but you know I have never cooked in an Italian restaurant in my entire life. It's strange, everyone thinks my restaurant is Italian, but it's not. It's an eclectic bistro-style menu, there's some Italian, some Thai. I mean pasta is definitely something I'm passionate about, it's an art.

YS: What was it like being criticized so much?
NC: It was tough on the chopping block, but not as hard as seeing everything on the blogs. To me, I don't like it when they get personal. As much as I don't want to read them and get caught up in them, it's difficult. The whole thing is such a big part of pop culture. I'm very concerned with the perception of my restaurant, so I do get caught up and take it personal a bit.

YS: Do you have anything you want to say to the blogs out there?
NC: [laughs] No, part of what makes blogging beautiful is that they get to say whatever they want and I have to respect that. I don't want to get in a war with all the bloggers, like me against them. While I do appreciate their honesty, it just would be refreshing to see fewer personal attacks.

YS: Do you regret not spearheading the wedding menu?
NC: I'm going to stand my ground on that one and say that I did a bit. I was assertive, you just don't have a lot of room when working with a personality like Dale. Lisa, Spike, and I did work well together and I felt they asked me for advice. I had the cake recipe, and I did a bunch of things that the team wouldn't have been able to do.

These guys are hardcore Asian food people, all three of them. I think another thing that should be pointed out was that although I was working with great quality chefs, they haven't cooked Italian food much. So it's hard to train people under these circumstances when you're tired and worn out.

YS: How long were you guys awake?
NC: I can't talk about behind the scenes things, but it was definitely over a day. 14 hours, no big deal, but 24 hours and up it wears on anybody. It's such a mental drain and then you had the physical aspect on top of that.

YS: A lot of our readers have pointed out that this season has been very catering heavy, would you agree?
NC: Oh big time! Definitely so. There's a lot of tricks of the trade that you learn by being a caterer. My restaurant gets asked often, but I turn them down. I feel if I can't do a great job, I'm not going to put it out there. It's challenging, and is a whole great ball of elements that have nothing to do with running a restaurant. People train to be caterers.

YS: So what was it like at judge's panel?
NC: There were a few moments where I really needed to sit down. I was out of my body. Between the lights, lack of sleep, judges, nerves, and yelling. That was one of the weakest physical moments I've had in my life. I'm scrappier than that, I would have liked to scrap, but I'm not that guy that sits there and fights on the chopping block. It's hard, I knew I was going to be the one going home.

YS: Why do you say that?
NC: First of all, I'm Italian. The majority of their backgrounds are Asian cooking and I'm the Italian one, and they had those expectations. I knew my team didn't mesh, there wasn't one of us that wanted to work with Dale, and he had an integral - not the bulk like it looked like - but integral part.

YS: If you thought you needed to be a team, why did you say that you only took responsibility for your dishes?
NC: That was a quote based on what Spike was saying. He asked why I wasn't getting involved in this argument, and I was saying I have no problem defending my dishes. It definitely wasn't an I'm not a team player thing. The only thing I can say is that throughout the competition I was never that person, so I hope I don't come off like that.

YS: What are you taking away from your experience on Top Chef?
NC: It's unbelievably humbling. You grow as a person without a doubt, leaps and bounds. I think there's very little that intimidates me now, and I think that if you asked me to do it again, I'd do it in a minute. You can't come out of challenging yourself like that without being a stronger person.

YS: So what's next for you?
NC: I have a line of service hospitality wear coming out soon. Front and back of the house uniforms. I have a hard time getting dressed, I'm small and have to order special coats. I'm just trying to make it more urban and fun. I had a hard time finding great uniforms for the front of my restaurant, so I decided to create my own. They'll be out in about six to eight months, the samples are arriving in a few weeks.

I'm also working on a new restaurant. This one will be closer to my heart, very light Mediterranean cuisine. Italy, Greece, Spain, a lot of seafood and lighter fare. More health conscious and organic, that's what I personally love doing.

Top photo courtesy of Jayne Wexler, Hair and Makeup by Don Rockicki
Additional photos courtesy of Bravo

Come Party With Me: Campfire Fiesta - Drinks

partysugar — Thu, 04 Sep 2008 11:15:51 -0700

After a long day of pitching tents, cooking food, and preparing dessert, the gang at your campfire fiesta definitely deserves a drink. No camping trip is complete without beer, so fill a cooler with plenty of ice and ask guests to bring their own brews. I'll also pick up a few bottles of red and white wine.

As the host of this fireside fete, you can also offer a fun addition to the bar menu. Since you probably won't have the time or energy to whip up something like a guavarita, opt for spiking a watermelon with rum. It's summery and refreshing, it will go great with the Mexican-inspired main courses, and it's easy to eat around the campfire. Just consume with caution, since it will undoubtedly be strong! To find out how to make it, read more.

Rum-Spiked Watermelon
Original Recipe

Ingredients

1 large watermelon
1 750-ml bottle of white rum, chilled
2-3 large Ziploc bags

Directions

At least 4 hours before serving, cut up the watermelon. Discarding the rind, cut the flesh into single-serving triangular slices.
Divide the slices between 2-3 Ziploc bags (however many you need) and pour an equal amount of rum into each bag.
Place bags in a cooler and let sit for at least 4 hours.
Remove watermelon from bag and discard excess liquid. Serve slices in a bowl or on a plate.

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Come Party With Me: Camping Trip - Drinks

partysugar — Thu, 23 Aug 2007 06:58:51 -0700

In my opinion, camping trips should always involve a lot of alcoholic beverages. For the gourmet-like menu that you'll be enjoying over the weekend, lots of beer, wine, soda, and water (sparkling and still) will be necessary. To chill all of these beverages you will need several coolers with lots of ice so be sure to delegate. Have everyone bring a few 12 packs of beer and several bottles of wine. To ensure variety, assign fellow campers either a light or dark beer and a red or white wine. Everyone can bring their own water, sodas, and juices. Since you are planning the trip, it's a good idea to have the fixings for one surprise specialty cocktail that both men and ladies can enjoy. The last time I was at a campground I whipped up a cocktail similar to a hurricane and it was a huge hit. Although it has a pinkish hue, guys like it when they hear it's based on a hurricane. Get the recipe, just read more

PartySugar's Camping Cocktail

3 oz dark rum (suggested Captain Morgan)
2 oz pineapple juice
juice of half a lime
1 teaspoon super fine sugar
dash of grenadine

Combine all of the ingredients in a cocktail shaker filled with ice. Shake until sugar is absorbed and the drink is frothy.
Strain into a glass filled with ice. Top wth a lime wedge, if desired and enjoy!
Alternately to get a layered look, add the grenadine to the prepared glass with ice. Shake the rest of the ingredients and slowly pour into prepared glass over the back of a spoon.

Serves 1.

To make a big pitcher increase the amounts proportionally and stir vigorously before pouring into prepared glass.

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Campfire Dessert: Baked Banana Boats

partysugar — Mon, 20 Aug 2007 15:11:37 -0700

As much as I love s'mores, it's nice to have variety in a weekend getaway menu. When planning a classic camping trip, pack the fixing for s'mores and the fixings for these delicious baked banana boats. Kids and grownups will both have fun selecting the fillings and stuffing the bananas. Tightly wrapped in foil, these bananas are cooked over an open fire. It's quick, hassle free, and you won't have to hunt for sticks in the dark! To see how to make this sweet treat, read more

Baked Banana Boats
From The Camping Club

1 firm banana
1 tbsp. chocolate chips
1 to 2 tsp. walnut pieces
2 to 3 tsp. mini-marshmallows

On a flat surface, arrange a double thickness of aluminum foil large enough to wrap around the banana. Leaving the skin on the banana, cut a long slit along the inside curve.
If the banana is very curved, flatten it slightly with the palm of your hand. Press chocolate chips, walnuts, and marshmallows into the opening. (For variety, fill the canoes with granola, oreos, M&M's or trail mix.)
Wrap the banana with aluminum foil and lay it on hot coals. Cook it for 8 to 10 minutes or until the chocolate and marshmallows are melted. Let the boat cool slightly, then eat the inside with a spoon.

Makes 1 serving.

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