YOU Magazine - August 2017 - Campfire Cuisine
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Fred Gruber     Fred Gruber
Director / Principal / Broker
First Rate Financial Group
Phone: (800) 620-8802
License: NMLS #256707, CA-DRE 01455710
Corp. License: NMLS #1777223, CA-DRE 02075839
fred@fredgruber.com
www.FredGruber.com
First Rate Financial Group
August 2017



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Campfire Cuisine

Campfire Cuisine

Whether you're camping in the outback or the backyard, one thing is certain: you're going to get hungry. And if you're hankering for more than hot dogs and potato chips, this lineup of dinner, a side dish and dessert will make you want to extend your stay.

Do the preparation before your outing, so all that's left to do is light the campfire or fire up the grill!

Foil Pack Sriracha Honey Wings
(Serves 2)
  • 1 tablespoon Sriracha
  • 1/2 tablespoon honey
  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds
  • 8-10 split chicken wings
  • 1 green onion, thinly sliced for garnish
Tear 2 pieces of foil (8-by-12-inch) and stack them on top of one another. Fully combine ingredients except chicken and green onion in sealable bag. Toss chicken in mixture and marinate in the refrigerator for 30 minutes.

Remove wings from the bag and place them on the center of the foil. Fold tightly.

When ready to cook, place foil packet on hot grill or over fire for 25-30 minutes, flipping 2-3 times throughout. Remove packet from grill and pierce foil with knife or fork to allow steam to escape. Garnish with green onion and dig in!


Marinated Mushroom and Tomato Skewers
(Serves 4)
  • 2 garlic cloves, finely chopped
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine or sherry vinegar
  • 3 tablespoons chopped fresh thyme and/or rosemary leaves
  • Large pinch of crushed red pepper flakes
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 6 scallions cut crosswise into 2-inch pieces
  • 1 pint cherry tomatoes
  • 1 pint cremini, button or other small mushrooms
  • 4-6 long wooden or metal skewers
Whisk garlic, oil, vinegar, thyme, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper in a medium bowl. Transfer mixture to a sealable container or plastic bag and add scallions, tomatoes and mushrooms. Marinate until ready to cook (or a minimum of 15 minutes).

If using wooden skewers, soak them in water for 10 minutes before use. Divide veggies and place on skewers, leaving 4 inches of space at the bottom. Reserve leftover marinade.

Prepare campfire for medium heat then carefully place skewers vertically in the ground around the fire (close enough to the flames to sizzle within a few seconds). Rotate skewers until veggies are caramelized or charred and mushrooms are tender (10-15 minutes). You can also cook skewers on an oiled grill, rotating them as noted above.

Transfer skewers to a plate. Season with salt and black pepper, drizzle with reserved marinade and serve.


Stuffed Marshmallow S'mores
(Serves 6)
  • 12 marshmallows
  • 12 Rolo® candies or any other small chocolates
  • Graham crackers
Pull center of marshmallows apart and stuff each with a single chocolate. Skewer marshmallows and roast until caramelized to your preference. Squish between graham crackers and serve.

Sources: Delish, Epicurious


First Rate Financial Group is Licensed by the California Department of Real Estate - #02075839, NMLS #1777223

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First Rate Financial Group
3027 Townsgate Road, Suite 110
Westlake Village, CA 91361

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