Ingredients

• 2 lbs steak, cut of your choice, cubed
• 2 potatoes, cubed small
• 3 carrots, sliced
• 1 bushel cilantro, shredded
• 1 bushel green onions, diced
• 4 cloves garlic (hell ya…or less if you’re like that), diced finely
• Worcestershire, A1, BBQ, and Tabasco sauce
• Basil, salt and pepper, to taste

Preperation

The magic is to prepare this before you leave for your trip. Combine all ingredients in large bowl.  You’ll need enough of the sauces to coast all of the other ingredients.

Pour all of this into a large freezer bag and throw it in the ice chest.  This will keep for a couple of days, but of course, the longer you let it sit, the better.  I usually cook it on the second night, served with rolls and shredded cheese.

To cook, portion out the mixture onto long sheets of doubled-over foil.  Wrap up each portion snug, and place it around the fire at the edge of the coals or on the grill if your fire pit is so equipped.  You’ll need some tongs or expert giant chop stick skills.

Cooking time will vary depending on the heat of your fire and how close you have the packets to the heat.  I find that it normally takes about 20 to 25 minutes.  Of course you could cook this at home too, but where’s the fun in that?  Probably around 350 degrees, that’s where.

Anyone have any camping favorites that they want to share?  I’m curious to know what other people like to make when they’re in the great outdoors.

Turkey Tetrazzini

Ingredients

• 6 oz porcini or crimini (Italian brown) mushrooms, sliced
• 1 yellow onion, diced
• 1 leek, quartered and diced
• 3 large carrots or 5 small carrots sliced
• 3.5 oz sun dried tomatoes (1 package), diced
• 2 cups cooked turkey, bit size
• 1 pkg spaghetti, linguini, penne or ziti
• 1 wedge Parmesan (9-10 oz.), shredded (oh yes, the whole damn thing)
• Olive oil
• 2 tbsp almonds, sliced (optional)

For the sauce:

• 2.5 tbsp corn starch
• 2 cups milk
• 1 cup chicken broth
• 1/2 tsp salt & pepper (each)
• 4 cloves garlic
• 1/4 cup white wine

Preparation

Over medium-high heat, saute onions in olive oil until just tender.  Stir in sun dried tomatoes, onion, leeks, carrots, salt and pepper.  Drizzle with 1 tbsp. more oil to keep things loose. Reduce heat to low, stirring occasionally.

Preheat oven to 375.

Cook pasta as directed by the package, but stop at slightly less than al dente as it will continue to cook when baking.  Drain thoroughly

For the sauce, whisk together corn starch, milk, chicken broth, salt, pepper, and garlic in a sauce pan over high heat.  Bring to a boil, stirring constantly.  Remove from heat.  Gradually whisk in 1 cup shredded Parmesan until melted.

Incorporate turkey, vegetables, sauce and pasta in a large mixing bowl.  Transfer to a glass or metal baking pan.  Top with almonds (optional) more cheese (not optional!) and bake at 375 for 25 minutes.

Serves 6 to 8.

This is the first in a series on holiday left overs.  Up next is another use for glorious turkey: the turkey pot pie.