Campground Cooking
Campfires are blazing at South Carolina State Parks this time of year with campers lighting up charcoal, logs and woodchips to bring out the flavor in their favorite camping recipes. Though a lot different than cooking in the kitchen, cooking over a campfire is fun and allows cooks to create some of their best dishes.
Headed to a SC state park soon? Take a look at the winning recipes from the Old 96 District’s
Campground Cookoff, held at Calhoun Falls State Park in September.
2008 SC Old 96 District Campground Cookoff Winners
Appetizers
First place - Team Jack and Them, McCormick, SC, Scallops with Corn and Basil
Second place - Team Flo, Calhoun Falls, SC, Yellow Squash Fritters
Third Place - Congaree Cookers, West Columbia, SC, Stuffed Jalapeño Peppers
Entrees
First place - Team Hozey/Stumpe, Abbeville, SC, Spicy Glazed Pineapple Pork Chops
Second place - Team Jack & Them, McCormick, SC, Butterflied Leg of Lamb with Mint Pesto
Third Place- Team Hicks Family, Beech Island, SC, Sausage and Spinach Quiche
Desserts
First place - Team Freeland, North Augusta, SC, Peach Enchiladas
Second place - Team Hannah Hill, Abbeville, SC, Apple Crisp with a Twist
Third Place - Team Cunningham, Jackson, SC, Apple Dumplings
APPETIZERS – First Place - Team Jack & Them
Scallops, Corn and Basil Steamed in Foil
¾ cup dry white wine
2 medium shallots, thinly sliced
2 tablespoons unsalted butter, cut into 6 pieces
2 tablespoons extra-virgin olive oil
2 ¼ pounds sea scallops
36 cherry tomatoes (from 2 pints), halved
3 cups baby spinach (2 ounces)
1 cup fresh or frozen corn kernels
¾ cup chopped basil
Salt and freshly ground pepper
Light a grill. Cut six 18x20 inch pieces of heavy-duty aluminum foil. In the center of each piece of aluminum foil, combine 2 tablespoons of the white wine with 1/6 of the sliced shallots, 1 piece of butter and 1 teaspoon of olive oil. Top with the scallops, followed by the tomatoes, spinach, corn and basil. Season with salt and pepper. Bring the sides of the foil together and fold to form neat rectangles.
Grill the foil packs over a medium-hot fire until steam inflates them and you hear juices bubbling, about 10 minutes. Carefully open the foil packs to let the steam escape, then transfer the scallops, vegetables and their broth to shallow soup bowls and serve immediately.
APPETIZER - Second Place - Team Flo
South Carolina Yellow Squash Fritters
1 cup sour cream
¼ cup mayonnaise
1 teaspoon lemon juice
2 tablespoons minced fresh dill or 1 tablespoon dried dill
Salt and pepper to taste
Combine sour cream, mayonnaise, lemon juice, dill, salt and pepper. Refrigerate until needed.
Yellow Squash Fritters
3 cups yellow squash, shredded
1 large carrot shredded
¼ cup onion, chopped or shredded
1 cup cracker crumbs
¼ teaspoon garlic powder
¼ cup parmesan cheese
2 teaspoons seafood seasoning
1 egg
2 tablespoons butter , melted
1 ½ cups all-purpose flour
1 cup vegetable oil
Shred squash, carrot and onion. Add cracker crumbs, garlic powder, parmesan cheese and seafood seasoning. Stir in egg and melted butter. Place flour in shallow plate. Make patties and coat with flour. Fry patties in small amount of oil until brown on each side using a medium cast iron frying pan or flat frying pan. Serve with dill dip or sliced tomatoes, cucumbers, etc.
APPETIZER - Third Place - Congaree Cookers
Stuffed Jalapeño Peppers
12 4-inch jalapeño peppers
¾ cup Italian dressing
4 ounces cream cheese
Juice of ½ lime
Salt
Pepper
12 thin slices of bacon
½ pound chicken breast filets
Start with a dozen jalapeños three to four inches long. The rounder the tip, the milder the pepper. Cut the end of the pepper off and remove the seeds. Wash out inside of pepper. Marinate chicken in Italian dressing for 45 minutes. Remove and discard marinade. Grill chicken until done on both sides. Remove chicken and chop fine. Add 4 ounces of cream cheese and chicken together. Add juice of a ½ lime. Mix well and chill for 30 minutes. Stuff pepper with chicken and cheese mixture. Wrap bacon slices around pepper and pin with tooth pick. Cook over medium heat for 20 minutes. Remove and plate.
ENTREES – First Place –Team Hozey/Stumpe
Spicy Glazed Pineapple Chops
4 butterflied pork chops
¼ cup Dijon mustard
½ cup teriyaki sauce
¼ cup soy sauce
¼ cup brown sugar
8 fresh sage leaves, chopped
1 tablespoon rosemary
8-12 tablespoons cornbread stuffing mix, divided
4 teaspoons butter, divided
Salt and pepper
Top:
4 tablespoons reserved marinade
4 slices fresh pineapple
2 tart apples
8 teaspoons brown sugar
4 tablespoons hot pepper jelly
Pound 4 butterflied pork chops to ¼-inch thickness. Marinate in Dijon mustard, teriyaki sauce, soy sauce, brown sugar, sage leaves and rosemary for one hour or longer. Remove and reserve marinade. Place 2-3 tablespoons cornbread stuffing mix and 1 teaspoon butter in center of each pork chop. Close with toothpick. Salt and pepper to taste. Place on heavy-duty foil. Place 1 tablespoon marinade, 1 slice fresh pineapple, ½ tart apple, 2 teaspoons brown sugar and 1 tablespoon hot pepper jelly on each pork chop. Seal foil. Grill over hot coals 10-15 minutes on each side until done.
ENTREES – Second Place –Team Jack and Them
Butterflied Leg of Lamb with Mint Pesto
4 ½ cups loosely packed fresh mint leaves
2 cloves garlic, crushed with press
½ cup water
1/3 cup olive oil
Salt and pepper
4 pounds boneless butterflied leg of lamb, trimmed
¾ cup almonds
In food processor with knife blade attached, pulse mint leaves, garlic, water, oil, 1 teaspoon salt and 1 teaspoon coarsely ground black pepper until well-blended. Place lamb in 13 in. x 9 in. glass baking dish. Remove ¼ cup mint mixture from food processor; spread on lamb to coat both sides. Cover and refrigerate at least 1 hour or up to 6 hours
Meanwhile, add almonds to mint mixture remaining in food processor and pulse until almonds are finely chopped. Spoon pesto into serving bowl; cover and refrigerate until ready to serve.
Remove lamb from refrigerator about 15 minutes before cooking. Prepare outdoor grill for covered, direct grilling on medium.
Place lamb on hot grill grate; cover and cook 20-35 minutes (depending on thickness) for medium-rare, turning lamb over once halfway through cooking and removing pieces to cutting board as they are done. When remaining lamb is done, transfer to same cutting board and let stand 10 minutes to set juices for easier slicing. Serve lamb with Mint Pesto.
ENTREES – Third Place –Team Hicks Family
Sausage and Spinach Quiche
1 large onion chopped
1 pound sausage – original or mild (may substitute turkey sausage)
2 cups freshly sliced mushrooms
¼ teaspoon salt
¼ teaspoon pepper
1 10-ounce package fresh spinach, chopped
12 eggs, beaten
½ cup flour
1 teaspoon baking powder
3 cups shredded cheese (Monterey jack, cheddar or mozzarella-can be mixed)
1 cup milk
Cook sausage in skillet over coals, drain and set aside. Place onions in skillet with sausage drippings. Cook about 10 minutes until tender. Add mushrooms and spinach. Cook until excess moisture evaporates; cool.
Combine eggs, flour, baking powder, salt and pepper. Beat with whisk until smooth. Put sausage, onions, spinach and mushrooms into warmed Dutch oven. Add egg mixture and milk. Sprinkle cheese on top, gently stir. Put lid on Dutch oven and cook at 350 degrees for about 45-50 minutes.
DESSERTS – First Place –Team Freeland
Peach Enchiladas
1 package Crescent rolls
2 peaches
¼ cup maraschino cherries
¾ cup sugar
½ stick butter
1 12-oz. can Mountain Dew
Separate crescent rolls. Place ¼ peach in large end of roll. Roll up. Place point side up in Dutch Oven. Add sugar, cherries and butter. Pour Mountain Dew over rolls. Place lid on Dutch Oven. Place 8 hot charcoals on lid. Cook 30-35 minutes on charcoal grill or until brown. Can be served with whipped cream topped with a cherry.
DESSERTS – Second Place –Team Hannah Hill
Apple Crisp with a Twist
Apple Mixture:
6-8 cups apple, peeled and sliced
¼ cup lemon juice
1 tablespoon lemon zest
1 cup sugar
½ cup golden raisins
Topping:
1 ½ cups brown sugar
1 ½ cups oats
1 ¼ cups all-purpose flour
¾ cup butter
2 tablespoons lemon zest
1 ½ tablespoons cinnamon
½ tablespoon nutmeg
1 tablespoon cardamom (optional)
1 cup chopped nuts
Spread apple mixture in bottom of 12-inch Lodge Camp Dutch Oven. Top with topping. Bake at 350 degrees for 25-30 minutes using 8-12 coals under and 16-20 coals on lid. Continue cooking until apples are cooked and topping is brown. Serve warm with ice cream or whipped cream. Garnish with a twist of lemon and mint. Serves 8-10.
DESSERTS –Third Place –Team Cunningham
Apple Dumplings
2 ½ cups flour
¾ teaspoon salt
2 ½ sticks butter
6-8 tablespoons cold water
2 large Granny Smith apples
1 teaspoon cinnamon
2 cups sugar
1 cup boiling water
1 can Mountain Dew
Preheat Dutch oven. Combine flour and salt. Cut in 1 ½ sticks of butter with fork until mixture is lumpy. Add just enough water to make dough hold together. Press out dough on floured surface to 1/8 in. to ¼ in. thickness. Cut apples into thick slices (6-8 per apple). Roll individual apple slices in dough.
Boil water, add 1 stick of butter, sugar and cinnamon. Cook until butter is melted and sugar mixes throughout. Place apples in Dutch oven. Pour this mixture over the apple dumplings. Pour can of Mountain Dew around the outer edge of the Dutch oven. Cover and cook for 45 minutes to 1 hour with coals on top and bottom of Dutch oven. Cook until dough is puffy and full, slightly brown. Take off heat and serve.