Whether it's your first Bonnaroo or you’re a music festival veteran, we welcome you to Inforoo.
Here you'll find info about artists, rumors, camping tips, and the infamous Roo Clues. Have a look around then create an account and join in the fun. See you at Bonnaroo!!
Post by christinapeacock on May 25, 2007 23:02:48 GMT -5
I'm not an avid camper, but I LOVE cooking and music! Bonnaroo is going to be a great opportunity to mesh two of my passions. We'll have a charcoal grill and a small propane stove (for boiling water and whatnot). I'm looking for creative meal ideas from all of you naked chefs out there.
I'm a veggie, but I'm camping with a carnivore ... so, aside from the standard hot dogs, smores and PB&J sandwiches...what do you guys like to cook? Any tips?
These are my marinated cooked veggies. these are great made in advance. keep them in the cooler and let the flavors soak while heading to roo. Also great to make around camp. you can adjust all the stuff to your liking. i add a little more wine to mine _________________________________________________ cut peppers, squash, zucchini, red onions into large pieces (add chicken if desired).
make a packet out of foil and place all the pieces in. drizzle with olive oil and little red wine if possible. Add salt and pepper and rosemary. for a different flavor use oregano
wrap seal the foil and shake lightly to combine. place foil packet(s) on grill or directly in flame until veggies are tender/ meat is cooked through.
I'm a veggie too! and I know its not very unique and definitely not new to the 'Roo community but I LOVVEEEEE me some grilled cheez samiches with tomato and onion mmmmm
also Morningstar has a brand of Spicy Black Bean burgers that can be cooked on the grill or in the skillet, very veryyyy tasty. But being a veg yourself I'm sure you have heard of these lol
If you want to see some ridiculous cooking skills (by me) on video... Mango Chicken and Ahi Tuna Au Poivre!!! A feast fit for a king! Click on the link, and then hit "Play Video."
Post by strumntheguitar on May 25, 2007 23:35:22 GMT -5
christinapeacock said:
I'm not an avid camper, but I LOVE cooking and music! Bonnaroo is going to be a great opportunity to mesh two of my passions. We'll have a charcoal grill and a small propane stove (for boiling water and whatnot). I'm looking for creative meal ideas from all of you naked chefs out there.
I'm a veggie, but I'm camping with a carnivore ... so, aside from the standard hot dogs, smores and PB&J sandwiches...what do you guys like to cook? Any tips?
Thanks for any input! Christina ;D
Oh man there's so many possibilities for this... Well a sweet way to make scrambled eggs i found is to get a medium sized pot and fill it with water and throw it on the propane stove to boil the water. Then crack the eggs and put it in a ziploc bag. Then seal up the bag and put it in the water on the stove. After 10-15 minutes you have the fluffiest scrambled eggs you could ever imagine.
Post by strumntheguitar on May 26, 2007 0:04:59 GMT -5
Oh, and for the carnivores of the group I don't think anything beats good ole country ham fried on top of a propane stove. You could also grill it though and it'd be good. But frying keeps all the juices in so nicely... mmmm.
Post by notcolormecrystal on May 26, 2007 1:00:56 GMT -5
I love meat, sorry for all the veggies out there, but a great one skillet meal is Chorizo and Eggs, I made this last year and it was a huge hit. Just start to cook the chorizo with onions and jalapenos and then when it starts to brown up add the eggs. Once the eggs are done serve them in a tortilla with cheese and your done. You can take it on the go and it only dirties up on pan.
You can buy soy chorizo, never tried it but it might also taste just as good.
If I can get off my lazy butt a few days before Roo, I'm going to make a stuffed pork tenderloin. The stuffing consists of jalapenos, cream cheese, garlic and sun dried tomatoes. Let that baby marinate for a few days, then throw it on the grill for about 45 minutes. Carnivore heaven.
Post by phishinalong on May 26, 2007 3:11:43 GMT -5
i usually take some homemade salsa fresca before we go for chips or quesedillas or whatever. its always went over well and it gets better the longer it sets. 20oz fresh tomatoes or 2 10oz cans (rotel if ya can find it) 2 cans of black beans 1 can of white shoepeg corn rinse all of these together 1/2 onion chopped cilantro to taste (i use a full bunch) fresh garlic to taste (again.....i use a lot) juice of 2 limes 2 tablespoons olive oil Habanero/Jalapeno to taste (I like a couple of fresh habaneros SEEDS OUT and connective membrane out then just chop a full jalapeno and throw it in. If you dont like heat then throw in green pepper or just a little jalapeno and skip the habanero.)
That's it....a little kosher salt and fresh pepper and mix it all together. This makes quite a bit so if your group isnt that large you could cut it down a little. Good stuff tho and it keeps well in the cooler.
I don't like to spend a lot of time cooking at Roo but I want one good meal each evening. Everything I cook must be easy, good and store well but give you a chance to be a little creative. Here are some that I've found work well. Nothing fancy but good.
Since you can boil water, look for boxed items to use as a start(ie rice or pasta) Zatarain jambalaya is easy and good, just add some keilbasa (keeps well) and onions/peppers.
Spaghetti stores well, is easy and good too and you can dress it up and make it your own easily. Other pasta are good too. Use your imagination (jars of pesto, alfredo, garlic butter w/roasted peppers)
Veggie quessadillas are quick, easy and good.
Omelletes are good and creative if you can store eggs.
Simple rice dishes are always good. Chop and grill some celery, onions, peppers, garlic, oregano, tumeric, salt, pepper. Toss in a can of tomatoes and some broth or water and bring to a boil. Add instant rice and remove from heat, cover and set 5min. This has as many variations as you can think up. Add meat for non-veggies.
Post by pavoroyale on May 26, 2007 11:00:36 GMT -5
Some serious camping treats if you have a food processor:
Home-made Sundried tomato pesto over pasta with lots of parmesean cheese. (2 handfuls sundried tomatoes in oil, 1 clove garlic, 2 handfuls fresh basil leaves, 2 handfulls pine nuts, a little lemon, salt.. chop in food processor, add olive oil until consistency of tomato paste.)
Home made hummus - excellent as a condiment on turkey sandwiches, or as a dip, but also good with sliced red pepper on bread as a sandwich- This is a little different than a real hummus recipe because I exclude the tahini paste. (1 can garbanzo beans drained, 1-2 cloves garlic, two or three good squirts lemon, salt, pepper, 1 tsp ground cummin, 1-2 finely chopped arbol peppers (remove seeds) 1/4 cup olive oil, chop into a paste in food processor. adjust olive oil to get a nice texture- I adjust the cummin, and lemon and salt though a couple tastings. Warning when tasting the garlic may seem hidden but will get stronger as it sits in the fridge/cooler so don't go over board.
I am also going to make a double batch of pecan pie squares, to share with my neighbors. I can post the recipe in a bit..
Post by pavoroyale on May 26, 2007 11:11:05 GMT -5
Pecan Pie squares:
Shortbread crust: 1 1/2 sticks (3/4 cup) unsalted butter 2 cups all-purpose flour 1/2 cup packed light brown sugar 1/2 teaspoon salt
Pecan topping: 16 ounces pecans (about 4 cups) 1 stick (1/2 cup) unsalted butter 1 cup packed light brown sugar 1/3 cup honey 2 tablespoons heavy cream
Preheat oven to 350°F.
Cut butter into 1/2-inch pieces.. return butter to fridge for 30-60 minutes to re-chill. Measure and out flour and chill in fridge for 15-20 minutes. In a food processor process all shortbread ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.
Pecan Topping: Coarsely chop pecans. In a heavy saucepan melt butter and stir in brown sugar, honey, and cream. Simmer mixture, stirring occasionally for 1-2 minutes and stir in pecans. Pour pecan mixture over hot shortbread and spread evenly. Bake in middle of oven until bubbling, about 20 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered, 5 days at room temperature.
(for bonnaroo I will keep them in a heavy duty ziplock in the cooler.)
Post by christinapeacock on May 26, 2007 11:29:42 GMT -5
strumntheguitar said:
christinapeacock said:
I'm not an avid camper, but I LOVE cooking and music! Bonnaroo is going to be a great opportunity to mesh two of my passions. We'll have a charcoal grill and a small propane stove (for boiling water and whatnot). I'm looking for creative meal ideas from all of you naked chefs out there.
I'm a veggie, but I'm camping with a carnivore ... so, aside from the standard hot dogs, smores and PB&J sandwiches...what do you guys like to cook? Any tips?
Thanks for any input! Christina ;D
Oh man there's so many possibilities for this... Well a sweet way to make scrambled eggs i found is to get a medium sized pot and fill it with water and throw it on the propane stove to boil the water. Then crack the eggs and put it in a ziploc bag. Then seal up the bag and put it in the water on the stove. After 10-15 minutes you have the fluffiest scrambled eggs you could ever imagine.
I would NEVER have thought of that! Easy cleanup too...we might have to try that.
Post by christinapeacock on May 26, 2007 11:35:21 GMT -5
Some really good ideas here, I'm starving now! As far as I know eggs can stay unrefrigerated for a while, yes? Anyone know for sure? It would be nice to have some easy protein. I make a mean veggie burger, but it may be a bit work-intensive...but fajitas sound perfect.
And stuffed grilled-cheese sammies? OMG...great idea!
My pasta salad is well known at family functions. Not hard to make and hearty enough to eat some lunch.
Dressing:
3/4 cup extra virgin olive oil (light for dressings - get something good) 1/2 cup red vinegar honey to taste salt and pepper juice from one lime
I usually mix up the dressing in a measuring cup with a whisk.
Cook about 1lb of pasta, I like the tricolor bowties or cavatappi, whatever you can find. plain white noodles work but I love the color. let the noodles cool completely.
The other stuff: 1/2 pound genoa salami - I go to the deli and ask them to cut off a hunk for me instead of slicing it. That way I can slice it in to the right size cubes at home.
- a small ball of mozzarella (fresh aka real stuff is very good) - fontina cheese or provolone (make it as cheesy as you like. this stuff is awesome once the dressing soaks in.)
Sliced Black Olives A red or yellow pepper julienned carrots (i buy these pre cut) grape tomatoes cilantro (or parsley if you're a cilantro nazi) About one smashed clove of garlic small diced red onion
Mix these all up, put them in a ziploc and throw it in the fridge. It's usually excellent by the next day.
We treat mishaps like sinking ships and I know that I don't want to be out to drift Well I can see it in your eyes like I taste your lips and They both tell me that we're better than this
Post by christinapeacock on May 26, 2007 16:27:47 GMT -5
Something like your pasta salad would be perfect. Nice and cool, no cooking at all, super tasty and homemade... good idea. The addition of fresh basil would be amazing in that, too.
One of my favorite camping meals is super easy. Take a pork chop, small cut-up onion, small cut-up apple, salt, pepper, nutmeg...wrap it all up tightly in foil and throw it on the grill. Indirect heat works best if you have a lid for your grill, and a little fat on the pork chop helps.
Stews are also easy if you have a camp stove: water, sun-dried tomato paste, some fun kind of pasta, a can of clams, an onion, a carrot, a potato, bay leaf, a splash of wine...throw it in a pot (add the pasta after the carrot/potato are just about cooked)...mmmm
The oil-based pasta/bean salads are always a good choice because they stay good for a while without being super cold.
Post by panictime06 on May 27, 2007 15:30:56 GMT -5
Ok this is a lame answer but my rents got me a grilling book last year for Christmas. It has everything you can think of and more to cook on the grill. And yes it has veggie dishes as well as deserts!
"Weber's Real Grilling" One of the best grilling books a man or woman could ever want.
boz here..we bought a small grill at wally world last year for roo .cooks great ..small and compact paid $17.00...has fold down legs and a lockdown lid for travel
Something like your pasta salad would be perfect. Nice and cool, no cooking at all, super tasty and homemade... good idea. The addition of fresh basil would be amazing in that, too.
that's why i have the lime/cilantro. but a variation with basil is equally good. I just like the freshness the lime and cilantro (or parsley) gives it.
I bought a weber grill last year for home. I know target also sells smokey joes - which is a mini weber - and i know folks that had those for years without complaint.
We treat mishaps like sinking ships and I know that I don't want to be out to drift Well I can see it in your eyes like I taste your lips and They both tell me that we're better than this
HEADED TO BONNAROO!!!!