Summer- the perfect season for camping and grilling. So far this summer I have been able to go camping in one national forest and one national park-- Red River Gorge and Mammoth Cave.
The first campsite was super primitive- no running water in walking distance, and the car was a short hike away. During this expedition we were left with dehydrated packs of food that you mix with hot water. Not the best but they gave sustenance for the trip- and added burps the morning after that reminded you of the awful preserved flavors of the food- Our selection- beef strogonough and pad thai. Heat source- Quick and hot fire made of small twigs.
Plus the old campfire standby- Roasted Marshmallows.
Second trip- mammoth cave- We went all out- Brats, roasted corn on the cob and portobello, zuccini and onion kebabs. I toated my olive oil, sea salt and pepper grinder along with my wustoff to the camp ground. Heat source- charcoal fire.
Then for breakfast the next day we woke the neighbors up with the crackle of bacon grease--- bacon with eggs. And last but not least french press illi coffee.
There is something so primordial (no I did not make soup) about cooking over a flame or charcoal. (ignoring the fact that my knuckles became barbequed after scrambling the eggs)
Summer always brings the best flavors to the table- straight from the farm. In addition to the yumminess that a good august harvest brings it also brings briliant colors. Today I enjoyed roasted salmon, with PERFECT sweet corn on the cob, green beans and sliced heirloom tomato drizzeled with olive oil and salt and peper. Throw in some fresh squeezed lemonade and you have the perfect summer dinner.
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