SouthEast Camper

Archive for the ‘Main Course’ Category


This is very fast and easy. Eat like a King on your next camping trip.

1 Ham Steak
1 can Pineapple Slices (rings)
2 tsp Brown Sugar
1 tsp Brown Mustard
2 – 4 drops hot sauce

Use a can opener and pop 2 holes in the can of pineapple, drain thoroughly into 5” Dutch oven and place inside grill. Bring pineapple juice to a low simmer, add brown sugar, mustard and hot sauce. Stir until ingredients are completely dissolved. Reduce liquid by half making a simple syrup. Open ham steak package and can of pineapple. Place on grill over medium heat and baste with sauce. Cook long enough to warm through and achieve those wonderful grill marks. Baste as much as needed to keep ham and pineapple moist.

The sweet potato was grilled along with the ham and pineapples. Cut the sweet potato in half length wise. Brush the cut side with a small amount of olive oil. Take a small amount of brown sugar, pinch of cinnamon, pinch of salt. Mix and apply to the sweet potato. Grill cut side down till brown. Move the potato away from the heat and cook indirectly till done, about an hour.

My kids go wild over grilled pineapple. This will taste like the big hams many mothers would cook all day in the oven without all the hassle.

Yum!




1 pound Ground Beef
2 pound Ground Sausage
1 small Onion (chopped)
1 clove Garlic (minced or 2 tablespoons powder)
1 10 ounce can Diced Tomatoes
2 10 can Enchilada Sauce
1 Green Pepper (chopped)
1 16 ounce can Whole Kernel Corn
1 4 ounce can chopped Black Olives (optional)
1 4 ounce can chopped Jalapenos (hot) or Green Chilies (mild)
3 tablespoons Chili Powder
1 teaspoon Black Pepper

In a 10” Dutch oven cook ground beef, sausage, onion, and garlic until meat is brown and onion is tender. Break beef mixture into desired consistency while cooking i.e., fine or chunky and drain. Stir in tomatoes, corn and remaining ingredients and heat to a boil. Add ground beef to sauce.

1 cup Cornmeal
1 cup Milk
2 Eggs (beaten)
1 cup Cheddar Cheese
1 cup Mozzarella Cheese

While sauce is heating mix the beaten eggs, milk, and corn meal until smooth, but do not over beat. Spoon the corn meal mixture evenly over meat sauce. Sprinkle the cheese on top and bake 30 to 45 minutes or until cheese is golden brown. Allow to cool 15 minutes before serving.

Warm the second can of enchilada sauce in an 8” Dutch oven. Spoon over individual portions of Tamale Pie, or better still a dash of hot sauce! Serve with Spanish rice and refried beans to round out this meal.




Henri’s Filipino Chicken

1 whole Chicken, Fryer (cut into 8 pieces)
1 medium Onion (sliced)
2 cloves Garlic (crushed)
1 dash Good Vinegar (Red Wine or Cider)
6-8 whole Cloves
2-3 Bay leaves
Paprika
3-4 tbsp Vegetable Oil
1 15 oz can of Chicken Broth (homemade is better)
Salt & Pepper (to taste)

Preheat a 12” Dutch oven, add oil and sauté the onions and garlic just long enough to flavor the oil. Add chicken and cook till golden brown. At this point we are just browning the chicken. Add a dash of vinegar and continue to brown. Add chicken broth, cloves, bay leaves, salt and pepper. Cover and simmer over medium high heat stirring occasionally. Add a little water if necessary to maintain liquid level (just enough to cover 1/4 of chicken). Cook 20 to 30 minutes. Sprinkle paprika over chicken during last 10 minutes.

Serves 1 if Henri’s eating over.
(otherwise probably enough for 3 or 4)

Serve over rice and grilled pineapple slices on side.




Hot & Zesty Chicken

My buddy makes this a lot, but he cannot remember where the recipe came from.

10 Chicken Legs or Thighs (bone in)
3/4 cup Brown Sugar
Sesame Seeds
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Ground Ginger
1/2 tsp Cayenne Pepper (add more if you like it hotter)
1/8 tsp Ground Nutmeg
1/8 tsp Cloves
2 tbsp Soy Sauce
2 tbsp Cider Vinegar or Red Wine Vinegar
1 tbsp Sherry
3/4 cup water
2 tbsp Cornstarch

Bake chicken in 12” Dutch oven for 45-50 minutes turning once until done and browned.

While chicken is cooking mix together remaining ingredients except cornstarch. Bring to a boil. Mix enough water with cornstarch to make a slurry then pour into boiling mixture. Stir until thickened. Spoon the sauce over chicken during the last 10 minutes of cooking. Sprinkler the Sesame Seeds over chicken right before serving.

When ever I get in a rut and don’t know what to eat, I always go for something spicy like this dish to put me back on track.