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Come Party With Me: Campfire Fiesta - The Look

partysugar — Fri, 05 Sep 2008 09:15:32 -0700

My campfire fiesta won't exactly have decor. After all, hanging streamers and piñatas from the trees is a guaranteed way to get heckled by adjacent campers. But I will be needing provisions and gear - everything from aluminum foil for cooking the marshmallow cream puffs to a cute tablecloth to cover the picnic table.

I've chosen floral oilcloth that's both easy to clean and in keeping with the Mexican-themed meal. I'll also bring some reusable plates and utensils, a portable kitchen sink for washing dishes, and cute citronella candles to keep the bugs away. If you camp with portable iPod speakers, you might want to bring along some glow sticks too, in case a dance party breaks out around the fire ring. Check out my cute and functional finds below.

Come Party With Me: Campfire Fiesta - Dessert

partysugar — Wed, 03 Sep 2008 14:00:45 -0700

This week I'm celebrating the waning days of Summer with a Mexican-inspired menu for my campfire fiesta. But I know that if I don't serve s'mores, there may be a wilderness mutiny. So I'm bringing along milk chocolate, marshmallows, and graham crackers to make the traditional fireside treat.

But I also want something special to kick the s'mores concept up a notch, so I'll use the same marshmallows and chocolate as filling for easy cream puffs. Baked in foil, these gooey goodies are made from buttery biscuit dough that's dusted with cinnamon and sugar. They're even better with high-quality milk chocolate, so be sure to splurge on the fancy stuff. To get the recipe, read more.

Campfire Cream Puffs
Modified From Love the Outdoors

Ingredients

1 can of frozen biscuit dough (such as Pillsbury Grands)
8 large marshmallows
8 milk chocolate squares
Cinnamon and sugar to taste
2 10-inch by 10-inch squares of aluminum foil

Directions
Makes 8 cream puffs.

Sprinkle a plate with a dusting of cinnamon and sugar.
To make each cream puff, open the biscuit roll and pull off one biscuit. Open it up and stuff a marshmallow and one chocolate square inside. Close the biscuit so you can't see the marshmallow. Roll the biscuit dough in the cinnamon and sugar.
On each square of aluminum foil, place four of the stuffed biscuits; bring the sides of the foil around the biscuits, leaving a small space for ventilation.
Place the foil packets over the campfire for about 10 minutes, until dough is golden brown and marshmallow is melted.

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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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Yummy Links: From Fruit Salad to Fudgsicles

partysugar — Fri, 23 May 2008 06:45:42 -0700

This cool mojito fruit salad is perfect for Memorial Day. - Baking Bites
If you're celebrating the long weekend in the great outdoors, learn how to pack your cooler and create a delicious menu. - Chow
Sex and the City premieres next Friday and the look for the official premiere party will be saturated in crystals. - Biz Bash
Esquire magazine has released their best bars in America list. Did your local watering hole make the cut? - Esquire
Chocolate nutbutter cookies are fun to make and delicious to eat. - Glam Dish
Have you tried ice cream flavored jelly beans? - Candy Blog
Although the school year is coming to an end, anyone who has a terribly small kitchen could use the Dorm Room Chef's tips. - Dorm Room Chef
I'm declaring popsicles the new cupcakes and can't wait to make these classic fudgsicles. - Serious Eats

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Off To Market Recap: Campground Tablecloth

partysugar — Mon, 27 Aug 2007 12:03:31 -0700

Last week I told you about a friend who asked to borrow a sturdy, but stylish tablecloth to cover the campground's picnic table. I do not camp and have nothing to lend her, so I asked you to help me find one. You looked for a reliable, cotton, vinyl, or linen tablecloth that is fun, colorful, and outdoorsy. You bookmarked the tablecloths in the Yum Market on TeamSugar with the keyword tag Campground Tablecloth. You submitted an overwhelming amount of terrific tablecloths, however I love this pink and yellow tablecloth that gruaig_rua discovered! Its bright colors will jazz up any campground and its folksy style is not too sophisticated for the outdoors. Fabulous find girl! To see the rest of the wonderful tablecloths, browse below.

If you're unclear about how to bookmark on TeamSugar please read geeksugar's informative article.

Camping Gone Gourmet Side: Grilled Lettuce

partysugar — Sat, 25 Aug 2007 08:31:58 -0700

The next time you're camping, serve grilled lettuce instead of a predictable side salad. Grilled lettuce makes for an excellent twist on a salad and it's deliciously crisp. Make the blue cheese dressing and bacon crumbles before you leave for the campground and pack both in your cooler with the lettuce. Grill the lettuce like you would any other veggie and pair with sliced tri-tip or barbecued chicken. It's the perfect camping gone gourmet side, so check out the recipe read more

Grilled Lettuce With Blue Cheese Dressing
From Fine Cooking magazine
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For the dressing:
1 cup mayonnaise
1/2 cup sour cream
1/4 cup whole milk; more as needed
6 oz. crumbled blue cheese, such as Roquefort or Danish Blue; more to taste
1-1/2 Tbs. finely grated shallot
1 clove finely grated garlic
1 Tbs. fresh lemon juice
1/2 tsp. kosher salt
1/8 tsp. freshly ground black pepper; more to taste
For the salad:
2 hearts of romaine lettuce, bases trimmed but left intact, halved lengthwise
Extra-virgin olive oil for brushing
Kosher salt and freshly ground black pepper
4 slices smoked bacon, cooked and crumbled (preferably applewood)

Make the dressing: in a medium bowl, stir the mayonnaise, sour cream, milk, blue cheese, shallot, garlic, lemon juice, salt, and pepper. Cover and refrigerate for at least 3 hours to let the flavors develop. Before using, taste and adjust the seasonings if necessary. The dressing will thicken as it sits and may need to be thinned with more milk.
Prepare the salad: once the dressing is chilled, heat a gas grill to medium low or prepare a medium-low charcoal fire. Be sure the grate is hot, too.
Lightly brush olive oil all over the romaine hearts, taking care not to break the leaves. Sprinkle with salt and pepper.
Put the lettuce cut side down on the grate, directly over the heat. Grill until the outer leaves are charred and wilted and the lettuce is warm and just barely tender all the way through to the core, 2 to 5 minutes, depending on the heat of your grill.
Transfer the lettuce to a clean platter and let rest for 5 minutes.
To serve: place half a heart of romaine, cut side up, on each plate, top with about 2 tablespoons of the blue cheese dressing, or more to taste, and sprinkle with the crumbled bacon. Serve immediately.

Serves 4.

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Reader Recipe: Mexican-Inspired Campfire Cooking

YumSugar — Fri, 24 Aug 2007 15:28:55 -0700

Camping week is coming to an end, but we've got one last thing to share with you. TeamSugar member mapsarefun has shared her perfect camping recipe. Adapted from Rachael Ray, this Mexican inspired one-pot dinner is perfect for the campire. Consisting of chicken, chorizo, garlic, peppers, onions, black beans, tomatoes and more, it will certainly make you the envy of the campground. To check out the recipe, read more

Submitted by TeamSugar member mapsarefun

I was camping just this weekend! I made this and chicken pot pie. This recipce is adapted from Rachel Ray (but it will take way longer than 30 mintues). It is easy so I adapted it for camp.

1 lb Chicken Breasts, chopped into bite sized pieces
3/4 lb Chorizo, chopped into bite sized pieces
3 cloves Garlic, finely chopped
1 Red/Yellow Pepper, chopped
2 Onions, chopped
1 can chopped tomatoes
1 can kidneys beans
1 can black beans
2 cans Chicken Stock
1.5 cups Brown Rice
Hot Sauce
Salt
Pepper
Olive Oil
Shredded Cheese & Sour Cream, for topping

Heat up about 25 briquettes.

It is my suggestion to bring all meat and veggies to the camp site pre-chopped in bags.

Use briquettes to heat up dutch oven, until hot enough to cook chicken. Add olive oil and chicken, cook until browned. Next add Chorizo and garlic, break up Chorizo with wooden spoon. Cook until Garlic is very fragant. Add peppers and onions, stir then cover for about 10 minutes. When onions are translucent add tomatoes and beans. Add hot sauce to taste. Next add Chicken stock, cover until boiling. Adding chicken stock
Add rice and stir. Replace lid, and arrange about 16 briquettes on top. Rotate the pot and lid about every ten mintues to combat hot spot and burning. Simmer for about 45 or until rice is done. About 6 - 8 Servings.
Dinner is Done

Serve with cheese and sour cream on top.

You will be the envy of the camp.

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Camping Plates Set: Love It Or Hate It?

YumSugar — Thu, 23 Aug 2007 13:28:51 -0700

If you can't make it camping - or if you're like PartySugar and don't enjoy camping - this set of four glass camping plates will allow you to bring the campground home. Designed by Caroline Wolfe, these are hand-painted with icons reminiscent of camp. The whole set is $60, which is more than a night under the stars, but they'll last a lot longer.

TeamSugar members eruntale and misonyc both thought they were worth bookmarking, how about you, what do you think of them?

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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Fruit Dessert For Camping: Grilled Pineapple

partysugar — Wed, 22 Aug 2007 16:18:51 -0700

I know that many people like to go camping because they enjoy roughing it. I'm not one of those people. I despise camping, but if I must rough it, I'm expecting some pretty delicious and comforting food. Grilled pineapple is sophisticated enough to make you feel like you're on a luxurious, relaxing vacation but simple enough to make in your campground. Accompanied by a sweet, honey syrup this pineapple is a wonderful, light finish to any meal. For the recipe, read more

To make this recipe a little more camping friendly, simply pre-cut the pineapple before you leave for camp.

Grilled Pineapple
From Bon Appetit magazine
Image Source

1/2 cup honey
1/4 cup fresh lime juice
1 tablespoon grated lime peel
1 large ripe pineapple
1/4 cup minced fresh mint

Whisk first 3 ingredients in large glass baking dish.
Peel pineapple; cut crosswise into 6 rounds. Remove core; discard. Add pineapple to dish; turn to coat.
Cover with plastic wrap; let stand at room temperature at least 1 hour and up to 2 hours.
Prepare barbecue (medium heat). Remove pineapple from marinade (reserve marinade). Grill until golden brown, about 3 minutes per side. Transfer to serving dish.
Pour reserved marinade over. Sprinkle with mint. Serve warm or chilled.

Serves 6.

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