Cookie Jason’s Grilled Sausage and Green Beans

Happy New Year, campers! Welcome to our first recipe of the year. You all hereby resolve to enjoy fantastic food throughout the year…

This is a great one for chilly nights around an open fire, or at home the around dinner table, or curled up on the couch in a toasty living room in front of a good movie. Because, as always, this is just as easily done around the campsite as it as at home. Play along…

This is a two-step process. First, we grill, then we pouch.

Major players:

  • 1lb bratwurst, Italian sausage, or your favorite
  • 1lb Green Beans, trimmed and cut into 1 to 1 and a half inch sections
  • 1 Medium onion, sliced
  • 6 to 7 cloves of garlic, minced
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp butter

 

First, grill the sausage until completely cooked through and set aside to cool. Also, grill the green beans.
Yes, we’re going to grill the green beans. You read that correctly. But we’re not worried about cooking them all the way here. Let’s just get some nice grill marks on those and develop that flavor a bit. They will continue cooking in the next step. Once the sausage has cooled enough to handle, slice it into 1-inch segments.

Now it’s time to pouch; which is my favorite method of campsite cooking. It’s easier to use a disposable aluminum baking pan here. But if you’re using foil just make sure you’re using heavy duty foil and make it double-layered on the bottom. Now simply add the sausage, green beans, and all remaining ingredients except the butter into your pouch and toss to coat everything with the EVOO. Add the butter on top of the mix and close it up. Leave a vent hole or two. If you’re using an aluminum baking pan just cover it with foil and poke a couple holes into it. Let that go on medium-high heat for about 20 to 25 minutes.

(If you’re doing this at home and it’s too cold for the grill outside, sauté the sausage and green beans and then do the rest as above in the oven at 375 degrees for 20 to 25 minutes, covered with foil in your favorite baking /roasting pan.)

cookie (1 of 3)

A little something extra? Sprinkle the shredded cheese of your choice right on top just before serving.

 

Questions/comments/requests/suggestions/limericks/thoughts on life/childhood stories? Feel free to drop me a line at jasonr@pahaque.com.

 

A little tip from Cookie Jason:

Get yourself a coffee/spice grinder for about $15-20 on Amazon and grind your own pepper. You can get whole peppercorns in the spice aisle. I like the multi-colored ones (which are just the peppercorns picked from the plant at varying maturity). I get mine by the ounce at Sprouts. I also add a bit of whole cumin seeds to mine, as you can see here. (I highly recommend this. You won’t be able to taste cumin in there, but it does slightly alter the flavor profile of the pepper. Give it a try.) Freshly ground pepper makes a world of difference. Pour it into a spice jar and use it on everything you like pepper on. An empty spice jar works great here, like one that garlic powder came in, for example.
~You’re welcome

 

 

Chef Jason’s World Famous Apple Pork Stew

It’s time, my friends. The holidays are upon us and we can’t hold back any longer. Baking season, pumpkin season, and… stew season (with lots of seasoning…).

 

Got 3 hours to kill? Find ‘em. This is worth it. At home or at the campsite, you’ll be a hero. Stews come in all shapes and sizes. But pork loves apples and we love both. It’s a match made in camping euphoria. Follow along…

 

Major players:

 

  • 1 4-5lb pork roast, cut into 1in cubes
  • ½ cup olive oil
  • 2 red onions, peeled and chopped
  • 8-10 garlic cloves, minced
  • 2 large green apples, peeled/cored cut into large slices
  • 3 large carrots, chopped into 1/2in pieces
  • 12-16oz large mushrooms, quartered
  • 3 stalks celery, sliced thick
  • 4 sprigs each of rosemary, sage and thyme
  • Salt and pepper to taste
  • 6 cups chicken or vegetable stock (homemade is always best)
  • 2 Tbsp. butter (no margarine)
  • Dash of chopped chives per serving

 

 

Heat your favorite Dutch oven or stock pot over medium-high heat and add olive oil. Brown pork roast cubes on all sides, about a minute or two per side. Toss in the onions and apples about half way through. We want them to brown, too. But the time it takes to brown all sides of the pork is too long for the onions and apples, so that’s why the delay in adding them. Then add the stock, salt and pepper, butter, and herbs. Lower heat. (If cooking over a fire, move it to the side so it’s not over direct heat but still hot enough to simmer.) Cover and simmer for 2 and a half hours.

(*Take it up a notch: add 1 and a half cups red wine and 1 Tbsp of ground cumin)

 

Remove lid and add mushrooms, garlic, carrots, and celery. (Add a couple of diced potatoes at this point if you’d like the resultant product to be a little thicker.) Recover with lid and simmer an additional 30 minutes. Remove from heat and serve hot. The herb sprigs are easy enough to fish out with tongs. Sprinkle each serving with chopped chives.

That’s how we do it, folks. Happy Thanksgiving!

 

Questions/comments/requests/suggestions/limericks/thoughts on life/childhood stories? Feel free to drop me a line at jasonr@pahaque.com.