Camp Cuisine: First Place Thai Chicken Curry

Dutch oven delights - always delicious! (photo by Kurt Kuznicki)

Here’s Brian’s prize-winning recipe for his Dutch oven Thai Chicken Curry - the first place entree at the National Public Lands Day 2012 Dutch Oven Round-Up!

Ingredients
2 shallots
1 stalk lemon grass
2 tablespoons vegetable oil
1 teaspoon salt (more to taste)
1 cup chicken stock
1 inch of galangal (Thai ginger)
4 kaffir lime leaves
6 bird’s eye chilis, bruised (or more to taste)
4 boneless breasts of chicken, cut into bite-sized pieces
1 red pepper, chopped
1 cup green beans, chopped
1-2 tablespoons red curry paste (more to taste)
1-2 tablespoons fish sauce (more to taste)
1-2 tablespoons sour tamarind soup base (more to taste)
1-2 tablespoons brown sugar
1 20-oz can of coconut milk
1 fresh lime
1 bunch Thai basil, chopped

1. Prep: Peel shallots and slice into thin rings. Thinly slice the lemongrass, from thin end until it starts to get thick and woody. Bruise the lime leaves and chilis. Cut the galangal into thin slices.

2. Heat the oil to medium heat in the Dutch oven, then add shallots and let them cook for 2-3 minutes. Then add lemongrass, lime leaves, chilis and galangal. Let them simmer for a few minutes to let the flavors out.

3. Then add the chicken stock and chicken pieces and let it all simmer for a few minutes. Then add coconut milk, curry paste, fish sauce and soup base. Cook all this at a low boil for 10-15 minutes, until the chicken is cooked through.

4. Add the red peppers, green beans and Thai basil, cook for 5 more minutes. Adjust your flavors. Squeeze lime into it. Sprinkle the remaining Thai basil and serve over rice.


This recipe will serve 4 to 6.

Alternative Spring Break: Recycling In More Ways Than One

Kurt cooks up leftovers - delicious and eco-friendly!!

Camp Cuisine: Black Forest Cake in a Dutch Oven

The perfect wrap up to a camp dinner, plus leftovers are great to dunk in morning coffee!

Double-layer dessert – to conserve coals and space, the Black Forest Cake cooks on top of Apple Crisp in Honor of Crazy Steve at National Public Lands Day 2010 in Black Rock (photo by Darcy Shepard)

Black Forest Cake in a Dutch Oven
1 box Devil’s Food Cake mix and its required ingredients
1 can cherries (whole, not in syrup), drained
2 tablespoons butter
1 cup chocolate chips

1. Mix cake according to box directions.
2. Fold in chocolate chips and cherries.
3. Melt butter in Dutch oven. Once oven is greased, pour cake mix in.
4. Follow cooking directions on cake box by placing the appropriate amount of coals over and under the Dutch oven to achieve desired temperatures.
5. Bake until knife inserted in center comes out clean.

Do you have an awesome outdoor recipe? See it featured in our “Camp Cuisine” series! Submit your recipe to darcy@nevadawilderness.org

Camp Cuisine: Dutch Oven Chicken and Dumplings

Need something hearty at the end of a long day's hike? Try Sheena Britschgi's Dutch Oven Chicken and Dumplings!

Sheena is almost ready to put the dumplings in while preparing for the potluck at Black Rock National Public Lands Day 2010 (photo by Darcy Shepard)

Dutch Oven Chicken and Dumplings
2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
3 cups water
1 medium onion, cut into wedges
3/4 teaspoon salt
1/2 teaspoon dried sage or marjoram, crushed
1/4 teaspoon black pepper
1 bay leaf
1 cup sliced celery (2 stalks)
1 cup thinly sliced carrot (2 medium)
1 cup sliced fresh mushrooms
1 package of Bisquick (use the ‘just add water dumplings’ recipe) or your favorite dumpling recipe

1. Combine 3 cups water, onion, salt, sage/marjoram, pepper, bay leaf, celery, carrots and mushrooms in Dutch oven. Bring to a boil
2. Chop chicken pieces, add to broth mixture. Cover and cook until chicken is done.
3. Prepare dumplings according to instructions. Add to top of mixture.
4. Cook until dumpling dough is cooked all the way through.

Camp Cuisine: Apple Crisp In Honor of Crazy Steve

Did you get a chance to try Brian Beffort’s delicious Dutch oven Apple Crisp at the National Public Lands Day potluck in Black Rock? Now you can make it yourself!

Brian Beffort is ready to mix his "Apple Crisp in Honor of Crazy Steve" (photo by Darcy Shepard)

Apple Crisp In Honor of Crazy Steve
Serves 10-12
6 tart apples, chopped into 1" cubes
1 1/2 cups whole oats
1/2 cup flour
1 cup sugar
1 cup (2 sticks) butter
1 tablespoon baking soda
1/2 cup raisins
1/2 cup chopped walnuts
2 tablespoons cinnamon

1. Heat oven to 350 degrees.
2. Cut butter into small cubes, then mix all ingredients together. Pour into greased Dutch oven or baking dish.
3. Bake for 45 minutes, stirring halfway through to maximize crispiness.
4. Served best with fresh, hand-cranked vanilla ice cream.