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Camping Recipes | Throw a Pirate Party


Pirate Party Recipes

Grilled Salmon

Great grilled salmon starts with the piece of salmon. The best salmon is fresh. My favorite type of salmon is sockeye, I find that it is fresh, flavorful and stays moist when grilled. Different types of grills create different flavors and have different benefits and drawbacks. You can also find some alder chips or planks to cook with the salmon to give it some extra smokey flavor.

Cooking salmon can seem kind of tricky, since it can be disastrous to over cook a piece of salmon. Here are a few tips about grilling salmon. To increase flavor, you can add water soaked alder chips to the coals, which will infuse an alder smoke flavor into the salmon. When you cook the fish, you will need to grill a filet for about 15-20 minutes depending on how thick it is. You can tell salmon is done when it is firm to the touch rather than squishy. You can also tell it is done when the fat starts to rise to the surface, it looks like a kind of white paste. The color of the fish changes when it is done as well, it should be a pale pink rather than bright pink or red. Always cook salmon skin side down and never over cook salmon.

You can also try using a marinade on the salmon to add flavor. Marinade ideas include sauteed onions and celery or an apple cider and soy sauce marinade. Serve your grilled salmon immediately with wild rice on the side.

Pirate Party Spread

Simple, tasty seafood spread makes a great appetizer while you wait for the Salmon to cook.

1 c. celery, chopped
1 med. onion, chopped
1 green pepper, chopped
1 (6 1/2 oz.) can shrimp, drained & rinsed
1 (6 1/2 oz.) can crabmeat, drained & rinsed
1 c. mayonnaise
1 tbsp. Worcestershire sauce
1 c. cracker crumbs

Combine all ingredients. Bake at 350 degrees for 20 minutes. Serve with crackers. Serves 12.

Fry Bread

Fry Bread is a delicious and simple treat, which can be served as a side, or used as a savory or sweet meal.

You will need:
3 cups flour
1 1/2 cups warm water
1 tablespoon baking powder
1/2 teaspoon salt
Oil for frying

Mix the dry ingredients in a bowl. Next add warm water until the dough is elastic, approximately 1 1/2 cups. Knead the dough until it is soft, then allow the dough to rise for 10 to 20 minutes.

Before beginning to cook the fry bread heat up the cooking oil until sizzling hot for frying. To cook the fry bread, tear off a small piece of the dough and flatten until the dough is thin, and poke a hole through the middle. Place the piece of dough into the hot oil, being careful not to splatter or touch the oil. Cook the fry bread until brown on both sides. remove the bread from the oil, once brown, and thoroughly drain off the fry bread on paper towels. Serve while warm with savory or sweet toppings.

Key West Pirate Cake

2 c. sifted flour
2 tsp. baking powder
2 oz. semisweet chocolate
1 oz. unsweetened chocolate
2 sticks sweet butter
1/4 tsp. salt
1 tsp. vanilla
1/2 tsp. almond extract
1 1/2 c. sugar
4 eggs
1/4 tsp. baking soda
2 c. toasted pecans, chopped

Sift flour, baking powder, and salt. Melt chocolates, either in top of double boiler or in microwave. In large bowl beat butter until soft. Beat in extracts and sugar. Add eggs, one at a time. Gradually add sifted ingredients. Remove 1 cup of batter and place in a small bowl. Add baking soda and chocolates. Grease a tube pan and dust with bread crumbs. Use a teaspoon to place the chocolate batter in the pan. With the bottom of the spoon spread it to make a rather smooth layer. Mix the pecans with the remaining batter and place it evenly over the chocolate layer. Smooth the top. Bake at 350 degrees for 1 hour. While the cake is baking, make the syrup. Stir 1/2 cup water with 2/3 cup sugar in saucepan over moderate heat until it comes to a boil. Let boil without stirring for 5 minutes. Remove from heat and let stand until almost completely cool. Then stir in 3/4 cup rum, 2 tablespoons lime juice, and grated rind of 1 lime.
When cake is done, do not remove from pan. Let stand 15 minutes. Spoon or brush the syrup over the cake until it is absorbed. Then, turn out onto a cake plate.

Pirate Grog

Until 1740, each man in the Royal Navy was issued 1/2-pint of rum neat twice daily.  True Grog is Pusser's (purser’s) Rum and water with lime juice and sugar!
In a mug, add:

1 (oz) of Rum

Juice of half a lime

1 or 2 teaspoons of cane sugar 

Add water to fill mug

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