Dutch oven-braised beef and summer vegetables
SERVES 4 | 55 MINUTES (l5 IN CAMP)SERVES 6 | 13/a HOURS (3/4 HOUR IN CAMP)SERVES 6 | 3 HOURS (ABOUT 2i/2SERVES 6 (MAKES 10 CUPS) | 2 HOURSPinnacles scrambleHOURS IN CAMP)Don't forget to pack a heatproof brush for basting the chicken.After a day of hiking or swimming, Adam likes the simplicity of cooking a one-pot meal like this for his wife and their two young sons. "Gramma" is the perfect tool for checking the meat's tenderness.Annie created this dish years ago on a camping trip to the park with her husband, and it's been a brunch favorite at Greens Restaurant ever since.Fire-roasted vegetable saladRussell cooks some of the vegetables for this dish right in the fire, infusing the salad with smokiness. Serve it with fried eggs or any type of grilled meat or fish.
Don't forget to pack a heatproof brush for basting the chicken.
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