Yesterday I started planning the menu to a camping weekend in Yosemite. Instead of supplying the food for all the meals, ask guests to contribute. Have one couple bring sandwich fixings for Saturday's lunch. Have another bring Sunday's breakfast in the form of bagels, cream cheese, muffins, and fruit. For Saturday's dinner wrap salmon in foil and bake over the grill. Potatoes and onion packets cook the same way, wrapped tightly in foil. Cherry tomato skewers round out the menu.
A store bought fruit pie with whipped cream finishes the night on a sweet note. On Sunday before you pack up and drive off, serve guests a filling lunch of stuffed hot dogs. For these recipes
4 (5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme
- Preheat the oven to 400 degrees F.
- Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
- Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet.
- Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.
2/3 cup olive oil
1 tablespoon Dijon mustard
2 tablespoons chopped fresh thyme or 1 tablespoon dried
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds white-skinned potatoes (about 4 large), peeled,
sliced 1/4 inch thick
2 large red onions, halved, sliced 1/2 inch thick
Nonstick vegetable oil spray
Fresh thyme sprigs (optional)
- Combine oil, mustard, thyme, salt and pepper in large bowl. Whisk to blend well. (Can be prepared 6 hours ahead. Cover and let stand at room temperature.)
- Prepare barbecue (medium-high heat).
- Add potatoes and onions to mustard oil. Toss to coat.
- Set six 18 x 9-inch sheets of heavy-duty aluminum foil on work surface. Spray foil with nonstick vegetable oil spray. Divide vegetables among foil sheets, placing in center of left half of each. Sprinkle with salt and pepper. Fold right half of foil over vegetables. Fold edges of packages together to seal tightly.
- Place packages on grill. Grill until potatoes are tender and golden brown, turning occasionally, about 25-35 minutes.
- Remove packages from grill. Slit top of foil and fold back. Garnish potatoes with thyme sprigs, if desired.
Hot Dogs Stuffed with the Works
From Mastering the Grill : The Owner's Manual for Outdoor by Andrew Schloss and David Joachim
2 teaspoons spicy brown mustard
2 tablespoons ketchup
1 cup refrigerated sauerkraut, drained, rinsed, and coarsely chopped
4 large hot dogs, such as knockwurst
1/2 ounce Cheddar cheese, cut into 4 small sticks
4 slices bacon
Oil for coating grill screen
4 long hot dog buns or small sub rolls, split
- Mix the mustard, ketchup, and sauerkraut in a small bowl.
- Slit the hot dogs lengthwise, forming a deep pocket end to end in each one. Fill the pockets halfway with the sauerkraut mixture. Put a stick of cheese in the center of each, and top with the remaining sauerkraut mixture. Wrap a bacon slice around each hot dog to hold it together, and secure the ends of each bacon strip with wooden toothpicks.
- Put the grill screen on the grill and coat it with oil. Wait a minute or two, until the surface is hot. Grill the hot dogs until the bacon is cooked through and the hot dogs are browned on all sides, about 2 minutes per side.
- To toast the buns, put them cut sides down directly over the fire for the last minute of cooking.