Recipes for Camping

Next weekend, Eric and I are planning on going camping. For me, this means that I need to get to menu planning. I've been known to make pretty elaborate food for our camping trips. But I also enjoy simple hot dogs and hamburgers. Although, I have to admit, I usually dress those up with some homemade aioli or other such condiments. I just can't resist! This time around, I'm just not sure what I want to make, so I thought I'd look to you guys for inspiration. What are your favorite camping recipes? I'd love to hear them. Or if you spotted one on another food blog recently, I'd love a link, so I can take a look.

International Night: Bangladesh

I am back! After a very busy last few weeks, coupled with being sick, I had very little time for cooking. And when I did cook, I certainly didn’t have the time/energy to take pictures and write about it. But my schedule has cleared up and I’m coming to the end of my cold, at least I hope. I’m starting back up with the continuation of International Night. This week, we cooked food inspired from Bangladesh. The recipe featured is a potato and egg curry. In the US, eggs are considered more of a breakfast food, but throughout the world they are regulars at the dinner table. I’ve had some excellent dinners starring eggs in the past, but this was my first time having them in a curry. I can’t say this recipe is my favorite, but it was alright. I’m sure an authentic version would be even better.

Chili Relleno Sandwiches

There are a lot of good sandwich shops here in Portland and a good sandwich is at the top of my list when it comes to foods that I crave. Now I’m not talking about plain ol’ deli sandwiches (though East Side Deli makes amazing ones). What I’m talking about are sandwiches that take some time to compose and are extra special. This is one of those sandwiches. I love chili rellenos, but I feel like on their own they’re just too much cheese for me. But in a sandwich, amazing! Serves 2.

Ingredients
~ 2 anaheim peppers
~ ¼ c. mayo
~ Juice of ½ lime
~ ½ tsp. chili powder
~ ½ c. shredded pepperjack cheese
~ ½ c. crumbled cotija
3 eggs, separated
~ ½ tsp. baking powder
~ Pinch of salt
~ Vegetable oil for frying
~ 2 hoagie rolls (or your bread of choice)
~ 1 tomato, sliced
~ 1 small avocado, sliced
~ 4 tbs. cilantro, chopped

Preparation
Start by roasting the chilies. Preheat your broiler to high. Place the Anaheim peppers on a baking sheet and place them under the broiler. Make sure to turn them every couple of minutes. When the skin has blistered on all sides, place them in a large bowl and cover it tightly with plastic wrap. This will allow them to steam and make the skin easy to remove. While those are steaming, prepare a chili/lime mayo. Simply combine the mayo, lime juice and chili powder in a bowl and stir well. Next, prepare the relleno batter. Beat the egg whites until you get stiff peaks. Then, beat the yolk and fold them in with the whites. Fold in the baking powder as well. Get about 1” of oil heating, over medium-high heat. Now, prepare the chilies. Remove them from the bowl. Peel off the skin and remove the stems. Then make a small slit and remove the seeds. Next, stuff each one with ¼ c. each of pepperjack and cotija cheese. Finally, dip them in the batter, coating them well, and drop them into the hot oil. Be very careful! You’ll want them to cook until golden brown. Turn them about 2 or 3 minutes in. In the meantime, toast your bread (under the broiler works well). Then spread each one with the chili/lime mayo and pile on the tomatoes and avocados. When the chilis are golden, remove them and let them drain for a minute on paper towels. Then place them in the sandwiches. To finish, top each one with a couple tbs. of cilantro.