Camp Cuisine

Camp Cuisine - Camping Recipes

Inspire your inner camp chef with recipes for camping trips.  It doesn’t matter if it’s shared around a campfire, cooked in your RV's gourmet kitchen, or take-out from the local deli, food just tastes better on a camping vacation!
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Now that summer is here, we can all enjoy the delights of fresh fruits and vegetables. One of the best ways to enjoy the sumer sun and the delicious fresh produce is to make fresh salsa to be served with your summer meals. The types of salsa you can make are practically limitless. One note -- most salsa won't be good after a few days, so only make as much as you need for one meal.

Pico de Gallo
2-3 large ripe tomatoes, diced and seeded(optional)
1/2 red or white onion, diced
1/3 cup fresh cilantro, chopped
4 fresh jalapeno peppers, seeded and minced
2 tablespoons fresh lime juice

Prepare all of the ingredients and combine in a medium bowl. Serve fresh.

Mango or Papaya Salsa
1 1/2 cup mango, papaya or both, diced and seeded
1/2 red bell pepper, seeded and diced
1 fresh jalapeno pepper, seeded and minced
2 tablespoons fresh lime juice

In a medium bowl, combine all ingredients and mix well. This salsa is a great accompaniment to fish, especially fish tacos.

Pineapple Salsa

2 cups pineapple, diced
1/2 small red or white onion, diced
1/2 red bell pepper, seeded and diced
1 fresh jalapeno pepper, seeded and minced
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh lime juice

Combine all ingredients in a medium bowl and serve fresh. This salsa is a great companion to pork dishes.

Tex-Mex Cooking

Tex-Mex Cooking

Tex-Mex Cuisine is a a unique combination of American food and the cuisine of Mexico. This type of food started in the southwestern states that border Mexico, especially Texas. You have probably tried Tex-Mex cuisine before -- most Mexican food served in the United States is really Tex-Mex. There are a few key ingredients in most Tex-Mex recipes that require some preparation, including refried beans.

Refried Beans

Refried Beans are a key aspect of most Tex-Mex dishes. If you are in a hurry you can always purchase canned refried beans, but home-made ones are much better. Refried beans are served as a side to most Tex-Mex dishes -- they are put in enchiladas, made into bean dip and much more.

1 lb dried pinto beans
6 cups water
1 medium onion, diced (optional)
2 tbsp bacon fat, butter or olive oil

Start by washing and draining the beans, making sure there aren't any stones or bad beans mixed in. Next combine the pinto beans, water and onions into a large sauce pan. Bring to a boil, then lower the heat to a simmer, covered until the beans are soft. It should take 2.5 to 3 hours to cook the beans. During the cooking process you can add more water if necessary.

Drain the beans and mash with a potato masher in a frying pan until they are roughly pureed. Add the butter or olive oil and stir constantly until the beans are thickened. Add water if the beans start to dry out. Finish by adding salt to taste.

Once you have some refried beans, you are ready to whip up some amazing Tex-Mex creations.

Gourmet Nachos

These nachos are a favorite family dinner recipe. Start by getting a bag of your favorite tortilla chips and a large oven-proof platter.

1 bag tortilla chips
1 large tomato
1 large onion
1/2 lb cheddar cheese
2 cups refried beans

Preheat the oven to 350 degrees. Start by lining the bottom of the platter with refried beans. Put a layer of chips over the beans, then add a layer of cheese, then a layer onions and tomatoes. Continue layering chips, cheese, onions and tomatoes until you run out and have a large mound of nachos.

Put the platter in the oven and cook for 30 minutes until the cheese is melted and crispy on the outer edges. When done sprinkle with chives and serve with salsa. If there are other ingredients you like on your nachos like diced jalapenos, you should add all of those things to your chip mound.

Grilled Salmon

Grilled Salmon

Grilled salmon is one of the great delights of the summer grilling season. If you grill salmon correctly it is moist, flavorful, and delicious. Grilled salmon is very good on its own, but there are some fantastic marinade and rub recipes that you can try out. When served with grilled vegetables and garlic mashed potatoes, you will have an amazing celebratory dinner.

Great grilled salmon starts with the piece of salmon. The best salmon is fresh. Different types of grills create different flavors and have different benefits and drawbacks. You can also find alder chips or planks to cook with the salmon to give it an extra smokey flavor.

Choosing your marinade is the next important step. Below, I have included two favorite salmon marinades.

Onion and Celery
- 1/4 cup onion, diced
- 1/4 cup celery, diced
- butter

Dice the onions and celery, then heat the butter in a skillet. Once the butter is hot, sautee the onions and celery until the onions are soft, but not brown.

Spread the onions and celery over the salmon filet. Grill the salmon until done.

Cider Marinade
-3/4 cup apple cider
-6 tbsp soy sauce
-2 tbsp butter
-2 large garlic cloves

Combine the cider and soy sauce in a small sauce pan over high heat. Reduce the sauce to a simmer for 3 or 4 minutes, then add the garlic and butter. Cook until the sauce is reduced and slightly thickened. Allow the sauce to cool, then brush over the filet of salmon. Allow the fish to marinate for half an hour or so before grilling.

Cooking salmon can seem kind of tricky, since it can be disastrous to overcook a piece of salmon. Here are a few tips about grilling salmon:

To increase flavor, add water soaked alder chips to the coals. This 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 overcook salmon.

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