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Campfire and open fire cooking including grilling techniques and recipes for campfire corn on the cob, campfire coffee and open flame cooked grilled trout and camp recipes from the Sonoran Desert region north of the Arizona–Mexico borderlands.
How to grill a whole, freshly caught trout, bass, perch or other freshwater fish over an open campfire using a camp grill and foil. Each fish is stuffed with lemon slices and rosemary and set on a foil-lined camp grill to cook over the open fire. In about twenty minutes you have tender, flaky, perfectly cooked grilled fish. The recipe works with any whole freshwater fish. This recipe is an excerpt from my Unofficial Yellowstone Cookbook.
How to brew a pot of coffee over a campfire with a special ingredient… eggshells! From the Arizona-Mexico borderlands cookbook author Jackie Alpers.
Recipe for a lighter version chipotle lime grilled corn on the cob from the Sonoran Arizona-Mexico borderlands cookbook author Jackie Alpers
The secret to perfectly grilled corn in the husk for campfires or cookouts is soaking the ears first.
The photos are gold winners of the London Photography Award for Food Photography.
Sonoran carne asada, scallions, cheese and crunchy tortilla chips stuffed in quesadillas and re-grilled for more crunch. Many years ago, Ben Galaz owner of BK Tacos taught me how to make Sonoran carne and cebollas asada.
Sonoran-style grilled chicken made with sweet Hungarian smoked paprika mixed with hot New Mexico chili pepper, unsweetened chocolate (inspired by molés), and red wine.
Making authentic cowboy steaks is really easy. When I asked Bryan Keith, the Grill Master from Pinnacle Peak Steak House if he had any additional tips he said, “Put some love in it!”
The Muddler is a tequlia cocktail made with muddled, grilled fruit, Mandarine Napoleon, tequila, and curry bitters for a hint of spice.
