Quartermaster’s Stew

Campfire Potatoes

5 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
6 tablespoons butter or margarine
1/3 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/3 cup chicken broth

Place the potatoes and onion on a large piece of heavy-duty foil (about 20×20 inches); dot with butter.

Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes. Fold foil up around potatoes and add broth. Seal the edges of foil well.

Grill, covered, over medium coals for 35 to 40 minutes or until potatoes are tender.

4 to 6 servings

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Balsamic Burgers

Also known as Jack’s Balsamic Burgers

4 lbs lean grass fed ground beef
1/2 lb fresh mushrooms (chopped fine)
1 lg. onion (chopped fine)
2 tablespoons balsamic vinegar
1 tablespoon fresh minced garlic
1 teaspoon Celtic sea salt
1/2 teaspoon freshly ground black pepper

Combine all ingredients. Form into hamburger patties.

Grill until done.

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All-American Burger Dog

1 pound ground beef (80% lean)
salt and freshly ground black pepper to taste
2 slices Cheddar cheese
2 extra-long hot dog buns
4 teaspoons mayonnaise
2 tablespoons ketchup

Place half the ground beef on a sheet of plastic wrap. Pat it into a rectangular shape, about 1/2 inch thick, 8 1/2 inches long, and 4 inches wide. Season with salt and pepper. Roll the beef into a log, using the plastic wrap as a guide. Season with more salt and pepper. Wrap the plastic tightly around the log and twist both ends tight. Pat gently to slightly flatten. Repeat with remaining ground beef.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the burger dogs from the plastic wrap and place on the grill, perpendicular to the grates. Cook until burgers are browned but still pink inside, 4 to 5 minutes, flip, and cook another 2 to 3 minutes. Place a slice of cheese on each burger dog and grill to medium doneness (an instant-read thermometer inserted into the center should read at least 140°F/60°C). Remove and rest 3 to 4 minutes.

Toast hot dog buns on the grill and spread each with 2 teaspoons mayonnaise. Place burger dog on each bun and squirt 1 tablespoon of ketchup on top.

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Cali Lettuce-Wrap Burger

10 oz. lean (85%) ground beef
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Several dashes of Worcestershire sauce
1/2 medium red onion, sliced
4 large lettuce leaves
1/2 beefsteak tomato, sliced
Toppings: ketchup, mustard

Preheat grill to 350° to 400°F (medium-high).

Combine beef, salt, pepper and Worcestershire sauce. Shape mixture evenly into 2 patties.

Grill burgers and onions on lightly oiled grill rack, covered with grill lid, 2 minutes on each side or until onions are soft and burgers are desired degree of doneness.

Place lettuce leaf on serving plate; top with burger, onion, tomato, desired toppings and remaining lettuce leaf. Repeat procedure; serve immediately.

Makes 2

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Butterflied Shrimp with Habanero Tomatillo Salsa

1 tablespoon sugar
2 tablespoons lime juice
2 tablespoons cider vinegar
1 tablespoon fresh orange juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup finely chopped red onion
1 Habanero pepper, cored, seeded, and finely chopped
1 Tomatillo, finely chopped

1 pound large shrimp
1 tablespoon lime juice
2 teaspoons olive oil
1 garlic clove, minced
Dash of salt
Cooking spray

Prepare grill.

To prepare salsa, combine first 6 ingredients, stirring well with a whisk. Stir in onion, Habanero, and Tomatillo. Cover and let stand at room temperature 30 minutes.

To prepare shrimp, peel shrimp, leaving tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, underside of shrimp. Combine 1 tablespoon of lime juice, 2 teaspoons oil, garlic, and dash of salt in a large bowl. Add shrimp; toss well. Cover and marinate in refrigerator 10 minutes.

Place shrimp, cut sides down, on grill rack coated with cooking spray, and grill for 5 minutes or until shrimp is done, turning once.

Serve with salsa.

Yield: 4 servings (serving size: 4 ounces shrimp and 2 tablespoons salsa)

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Cajun Burgers

3/4 pound ground chuck
1/4 pound ground pork sausage
3/4 cup frozen diced onion, red and green bell pepper, and celery
1 tablespoon paprika
1 teaspoon salt
1 teaspoon minced garlic
1/4 teaspoon ground red pepper
1/4 teaspoon ground black pepper
4 hamburger buns
Cajun Mustard (recipe follows)
Toppings: lettuce, tomato slices, onion rings

Preheat grill to 350°F to 400°F (medium-high).

Gently combine ground chuck, sausage, and next 6 ingredients. Shape mixture into 4 (4-inch) patties.

Grill patties, covered with grill lid, over 350°F to 400°F (medium-high) heat 4 to 5 minutes on each side or until beef is no longer pink in center.

Grill hamburger buns, cut sides down, 1 to 2 minutes or until lightly toasted.

Serve burgers on buns with Cajun Mustard and desired toppings.

Makes 4 servings.

Cajun Mustard
1/2 (8-oz.) jar spicy brown mustard
1 tablespoon finely chopped green onions
1 teaspoon minced garlic
1 teaspoon hot sauce
1 teaspoon honey

Stir together spicy brown mustard and remaining ingredients.

Serve immediately, or cover and chill until ready to serve.

Store in an airtight container in refrigerator up to 3 days.

Makes 1/2 cup.

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Grilled Figs with Lavender Crème Fraîche

For Lavender Crème Fraîche
1 cup heavy cream
1/2 cup buttermilk
2 tablespoons dried lavender buds
2 tablespoons dark wildflower honey or other dark honey

For Grilled Figs
1 pint fresh, ripe figs, halved lengthwise (green or purple, either works)
Olive oil, for brushing
Dark wildflower honey or other dark honey, for drizzling
1 small bag hickory, cherry, or apple wood chips

Make crème fraîche: pour heavy cream and buttermilk into a clean jar, stir to combine. Add lavender buds and stir again. Let sit uncovered in a windowsill, stirring and tasting occasionally for about two days or until thickened and pleasantly tangy.

Once the crème fraîche is thick and tangy strain out lavender with a fine mesh sieve. Store in a clean jar in the fridge until use.

Grill figs: Lightly brush the cut side of the figs with olive oil and oil the grate of the grill well.

Light the wood chips, and when the grill is very hot (you should only be able to hold your hand over it for a few seconds), arrange the figs cut side down on the grate.

Wait a few moments, maybe ten seconds, and then start flipping the figs with tongs, starting with the ones that went on first. There should be grill marks, if not, leave them a moment longer. Grill on the other side a few moments more and remove to a platter.

Lightly whip one cup of the cold crème fraîche by hand with two tablespoons of honey just until it reaches soft peaks.

Divide the figs up amongst two to four plates (two big helpings or four light ones!), dollop the crème fraîche on top, drizzle with honey, and serve.

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Texas Cheeseburgers

1/2 medium onion, finely chopped
2 large poblano peppers, roasted, seeded, and chopped
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1-1/2 pounds lean ground beef
8 ounces Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese, shredded
4 large hamburger buns
Assorted condiments

Mix the onion, poblano peppers, chili powder, salt, and black pepper in a large mixing bowl; add ground meat and mix well. Shape mixture into 4 patties about 3/4-inch thick. Place on a tray; cover and refrigerate for 1 to 2 hours.

Place patties on the lightly oiled rack of the grill directly over medium heat. Grill for 14 to 18 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once. Top burgers with shredded cheese during the last 1 minute of grilling.

Toast hamburger buns on grill rack, cut sides down, about 1 minute or until lightly toasted. Serve burgers on buns with desired assorted condiments.

Makes 4 burgers.

To roast poblano peppers

Heat oven to 425°F.

Halve peppers lengthwise; remove seeds and membranes. Roast peppers, cut side down, on foil-lined baking sheet for 20 minutes or until skins are dark. Wrap in foil; let stand 20 minutes. Peel.

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Southern-Style Hamburgers

2 cups hickory or fruit wood chips
12 slices bacon
2 pounds lean ground beef
2 eggs, beaten
1/4 cup finely chopped sweet onion
1/4 cup finely chopped green sweet pepper
1 teaspoon ground black pepper
1/2 teaspoon seasoned salt
1/2 teaspoon ground sage
1/4 cup mild or hot barbecue sauce
8 hamburger buns, split
Sliced onions
Barbecue sauce (optional)
Purchased pickle mix (optional)
Purchased barbecue beans (optional)
Creamy Coleslaw (optional)

Soak wood chips in enough water to cover for at least 1 hour. Drain and set aside.

Cook bacon in a large skillet over medium heat until crisp. Transfer to paper towels to drain. Let cool slightly; crumble. Combine bacon, ground beef, beaten eggs, onion, sweet pepper, black pepper, seasoned salt, and sage in a large bowl; mix well. Shape into 6 patties about 1 inch thick.

Prepare grill for indirect grilling. Test for medium-high heat above drip pan. Add wood chips according to grill manufacturer’s directions. Place patties on a lightly oiled rack over the pan. Cover and grill for 18 to 20 minutes or until an instant-read thermometer inserted in centers registers 160°F, turning burgers once. Brush with the 1/4 cup barbecue sauce the last 5 minutes of grilling.

Toast buns on grill rack, if desired.

Serve the burgers on buns with sliced onions and, if desired, additional barbecue sauce. Serve with pickle mix, barbecue beans, and Creamy Coleslaw, if desired.

Makes 6 burgers.

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