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Thursday, July 22, 2010

Campfire Bacon Potato Salad

I love cooking. Right? Pretty obvious. But where my talents really lie are in campfire cooking. I'm like the stoner MacGyver. I WILL find a way to cook almost anything in an open flame. I mean, I've cooked cast iron skillet cornbread, bacon wrapped hot dogs, bread pudding, bacon wrapped jalapenos, beer can chicken, AN APPLE PIE?!?!? (future post, I'm thinking). In fact, I'm seriously considering about writing a cookbook dedicated to cooking over an open fire.

Anyways, while most people read or take a nap or sit in a boat trying to catch a fish that isn't there, I make food. It's what I do. Because people get hungry, like 3 or 8 times a day, depending on how much weed they smoke. You HAVE to be prepared while camping. There's nothing worse than having only cold cereal or packaged salted disgusting sausages to eat.


This recipe is pretty simple, even if you have to cook potatoes IN the fire. But I'm gonna tell you how to do that.
Here goes:
You will need a good amount of Aluminum Foil, a bowl, and maybe a coleman stove if you are not taught in the ways of the bacon Sense.

Potato Salad: Serves: 8 as a side salad

3 Lrg Russet Potatoes (cut into 1-inch cubes)
3 Lrg Sweet Potatoes (cut into 1-inch cubes)
1/2 Red Onion-julienned (cut into thin strips)
1 ear of cooked corn (leave the husk on and throw it on the grill till it's brown on the outside)
12 strips (or more-heeeyyy...) good quality bacon
3 tbsp olive oil
3 cloves garlic-whole

1/2 cup Whole Grain Dijon Mustard
4 tbsp Sherry vinegar (balsamic and red wine work as well)
1/2 bunch basil- chopped
1 tbsp honey
5 tbsp Olive Oil
Salt and Pepper to taste

Place cut potatoes in a bowl and mix well with olive oil, a little salt and pepper and the 3 whole garlic cloves. Lay out a one-foot piece of foil and place a 1/3 of the mixture in the middle, and make a pocket by wrapping it tightly, with no holes or open spots. Repeat this process making 2 more "pockets". Wrap them twice if you have to, just make sure THERE ARE NO HOLES! Are you listening? Good. Now...get up close and personal with that wood fire of yours and stick these pockets into that thing. Riiiggghhhtt....there ahhh. Right where the embers are burning (no not those ones you sicko). You will hear crackling and popping, and that is good. Time to get the rest of your salad ready, just let those puppies cook, turning them from time to time so one side doesn't get more cooked than the other, you dig?

Ok, now take that corn, take the browned husk off of it, and cut the kernels off. Slice your red onion, and chop your basil. Cook your bacon. Coleman stove and a pan or, if you are feeling adventurous you can lay down foil over the grill on the fire (if there is one) and cook your bacon over an open flame. I personally think it comes out perfect, as long as you keep a real good eye on it.

Once the bacon is cooked and cooled, cut it into one inch strips. Set aside.

Now make your dressing. (this should all be done while the potatoes are cooking, about 20 min.) Make sure to check them after 20 min, open one up and test for doneness. If it's not done re-wrap it and throw it back in for 5 minutes son.

Combine all ingredients in bowl except for the oil. Whisk with a fork or if you're fancy, use a whisk. Then whisk in the oil slowly until all ingredients are combined. Taste for salt and pepper, and a little sweetness from the honey, and adjust your seasonings.

Those potatoes are probably done, huh? Take them out with tongs, open them up, and let them cool. Once they are cooled, combine all your ingredients including the dressing in a big bowl and mix well. Taste for seasoning. You really cannot do that enough.


Next time, I want to cook bacon like this:

I just need a machine gun. Anyone? Kill two birds with one stone? Hahaha. Enjoy, this was perfect for a hot afternoon lunch on the lake, accompanied with a fresh watermelon/vodka/lemonade drink.

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