Backcountry recipes, with fish, or without

Discussion in 'Camping, Hiking, Cooking' started by Allison, May 14, 2009.

  1. Allison

    Allison Banned or Parked

    Joined:
    Apr 3, 2006
    Messages:
    829
    Likes Received:
    0
    Location:
    Seattle, WA
    I'm going to start this off with a very popular breakfast recipe. No fish in this one.

    Biscuits and Gravy
    serves 2

    1 packet Williams Gravy mix
    dried milk according to package directions
    dried or real butter, according to package directions
    water, to rehydrate dried milk, and according to package directions

    dried mushrooms OR dried cooked ground beef OR real bacon bits OR cooked bacon

    2 English muffins

    rehydrate mushrooms or ground beef (15 minutes to overnight)
    mix together gravy mix, milk, water, butter, mushrooms, beef or bacon
    cook as described on package, stirring frequently so it won't stick
    season with pepper

    serve over halved English muffins, toasted if you are able to have a fire

    delicious!

    the best dried milk to use with this is Nido, by Nestle, available at Mexican grocery stores, Big Lots!, and some Asian grocery stores, like HT Market at 100th and Aurora. Milkman or other dried milk works fine too, but the dried whole milk is better.
     
  2. Ed Call

    Ed Call Mumbling Moderator Staff Member

    Joined:
    Jun 9, 2008
    Messages:
    19,561
    Likes Received:
    4,564
    Location:
    Kitsap Peninsula
    Allison, I read this and had to go on a biscut and gravy run...comfort food on a gloomy day and I was hungry.

    One that I like for overnight trips and it seems to always make it onto my meal plan:

    One can of chicken in water (can can be used for one of the two who are enjoying the meal)
    One cup of rice
    1/4 cup of dehydrated broccoli (florets preferred over stems)
    2+ tablespoons of ground cheddar (or another preferred cheese)
    1/4 cup of dehydrated mushrooms (caps preferred over stems)
    Seasoning to your taste preference, a bit of cumin, chili powder, onion powder, garlic powder, ground red pepper or ground black pepper should find its way inside.
    2 cups of water.

    Pretty simple, boil the water and seasoning, add the rice, 10 minutes if it is standard white rice, 15 for brown rice and 1-5 if it is "instant" type rice. If you have prepped this at home then dehydrated it you just rehydrate and warm it.
    2 minutes before the rice is done I add the brocolli, mushrooms and cheese, stir it in well then add the chicken. Serves two, one eats from the cooking pot, the other from the chicken can which is then cleaned for continued use or given some stone shampoo to flatten it for packing out.

    You can shorten the cooking time by using couscous instead of rice, but couscous is a bit messier and I don't like my food attracting four legged friends I prefer it going into my big yap.

    Allison made breakfast, I whipped up a simple lunch, what is for dinner?
     
  3. scottflycst

    scottflycst Active Member

    Joined:
    Mar 31, 2007
    Messages:
    1,711
    Likes Received:
    24
    Location:
    Ozark Mtn springwater
    All right, we gotta include one with fish.

    Two freshly caught high lakes cutthroat (12+")
    18" pc. aluminum foil
    MS. Dash & Lemon Pepper seasoning
    Backpacking stove/folding cooking rack (where needed)

    Employ excellent fishing skills above 4K ft. to fool a couple cutthroat. (first part of the fun part). Clean fish by removing entrails and heads. Sprinkle inside of body cavity with Lemon Pepper, sprinkle outside of body with MS. Dash. Wrap both fish inside of same pc. of foil and cook 20 min. over open fire or use stove and rack where fires aren't allowed.
    Remove fish packet from heat and let cool five minutes.
    While packet is cooling to the touch, watch the orange glow of sunset bathe the granite peak surrounding Thrill My Ass Off Lake, while a few trout rise for evening insects at the breeze rippled surface. Open foil packet and deeply inhale the sensual aroma of fresh trout, spices, and moutain air (second part of the fun part). Allowing your mind to replay the day... the hike, the first view of the lake, setting up camp, fishing and exploring the water's edge. And now the relaxation your body/mind desires, what a great day this has been. Tomorrow will be even better.
     
  4. Salmo_g

    Salmo_g Active Member

    Joined:
    Nov 18, 2004
    Messages:
    9,801
    Likes Received:
    5,307
    Location:
    Your City ,State
    Allison,

    That sounds tasty. How is it for getting a boy or girl off to school? I mean does it have staying power until lunch?

    I'm curious. I thought you are in to ultra-light hiking, and that meal (packing English muffins) seems more like semi-light. It seems like going ultra-light steers a hiker to freeze dried meals where you just add hot water heated on a pop can alcohol stove. I've packed instant oat meal for years as a breakfast that with a couple pieces of dried fruit sticks to my ribs and keeps me going until lunch.

    I'm very interested in lightweight meals that are enjoyable to eat. I'm taking notes from you and Mumbles. My basic backpacking dinner is one of those Lipton pasta envelopes from the grocery store - any style, they're all pretty much the same to me - prepared according to directions (add boiling water, butter, or maybe Milkman powder) and then for some protien I add canned chicken that comes in a tuna-sized can. That's not ultra-light, but it makes the meal taste like real food and holds me overnight quite well. Mumbles, you make the seasonings sound like a tasty addition, but I'm not that much of a camp cook, and I figured that the little plastic spice containers sold at REI, etc. just add excess weight and bulk to the pack. I feel a definite tension between keeping the pack weight and bulk down and having camp food that's actually enjoyable to eat. I hope others contribute some good ideas.

    Sg
     
  5. Ed Call

    Ed Call Mumbling Moderator Staff Member

    Joined:
    Jun 9, 2008
    Messages:
    19,561
    Likes Received:
    4,564
    Location:
    Kitsap Peninsula
    Salmo, I often will prep this at home and sometimes I'll put all dry goods (dehydrated veggies, rice, cheese and spices into the same vacuum seal pouch. That makes it a three package meal. One dry, one bottle with the water needed to cook it and one can of chicken (also the smaller sized ones like you mentioned). I have hiked with my overly heavy pack with some ultralighters and they just murdered me on the trail. They ate, but I ate like the fat bastard that I am and that helped melt away the pain of the day trying not to lose sight of them. I love cooking at camp and often my travelling companinos are happy to let me do the cooking and they will contribute something else. Liking to cook and being a good cook are different though, I don't consider myself a good cook but it keeps calories in the tank.

    Scottyflycast, dude, you got me with that one. Some day I'll hike back to Thrill My Ass Off Lake, but last time I took that challenge up I was twenty pounds lighter. I hope that everyone can find their own Thrill My Ass Off Lake in their lifetime and find ample chance to get there for the fishing, steep basalt walls, wildlife and relaxing as can be atmosphere.

    I was at TMAOL one time...and there was an aerial dumping of stockers deposited while I watched in amazement. I was not expecting that.

    Back to food...who's next.
     
  6. scottflycst

    scottflycst Active Member

    Joined:
    Mar 31, 2007
    Messages:
    1,711
    Likes Received:
    24
    Location:
    Ozark Mtn springwater
    SG,
    You can find tuna and salmon in small foil packets at the grocery store, no refrigeration needed, 3oz. I think. They are great for lunch meat or kickin' up a dinner, excellent protien source. Another habit of mine is to pack my freeze dried meals in ziplock bags (freezer type), saves weight and space. Spices and drink mixes also travel in ziplocks.
    Dried pasta is a good carb and light weight, small rotini or penne, spaghetti noodles broken in half. For bread I'll take small whole wheat dinner rolls, they don't weigh much and are compressable, make great sandwiches.
     
  7. Dustin Bise

    Dustin Bise Active Member

    Joined:
    Jul 29, 2007
    Messages:
    3,086
    Likes Received:
    11
    Location:
    509
    i dont recommend eating farmed salmon, which i presume is what is in those little salmon cans.
     
  8. scottflycst

    scottflycst Active Member

    Joined:
    Mar 31, 2007
    Messages:
    1,711
    Likes Received:
    24
    Location:
    Ozark Mtn springwater
    DB,
    I hear what yer sayin'. In the not too distant past, I use to catch my own salmon, smoke em, and take em for a hike. Nowadays with putting two kids thru college my free time is more limited. Therefore I find my prep decisions predicated upon what's on the store shelves and what's in my wallet.
     
  9. Allison

    Allison Banned or Parked

    Joined:
    Apr 3, 2006
    Messages:
    829
    Likes Received:
    0
    Location:
    Seattle, WA
    It's good, better with meat.

    I make compromises where quality of life is concerned. Me no like eaty freezedried gruel.

    Seasonings, such as curry, can be your friend.
     
  10. flyerman

    flyerman New Member

    Joined:
    Mar 9, 2008
    Messages:
    22
    Likes Received:
    0
    Location:
    Snohomish, Wa
    Howdy, love these backpacking threads! Kind of a lurker but had to post my favorite way of cooking mountain trout and kids love doing it, "indian style". No trout tastes as good! Other then this I am a freeze dried food fan. Thanks for all the cool tips and sites!

    Greg
     
  11. Dustin Bise

    Dustin Bise Active Member

    Joined:
    Jul 29, 2007
    Messages:
    3,086
    Likes Received:
    11
    Location:
    509
    what makes that "indian style"........?
     
  12. flyerman

    flyerman New Member

    Joined:
    Mar 9, 2008
    Messages:
    22
    Likes Received:
    0
    Location:
    Snohomish, Wa
    Oh good question, guess because that is what I told the kids I was fishing with....
     
  13. Allison

    Allison Banned or Parked

    Joined:
    Apr 3, 2006
    Messages:
    829
    Likes Received:
    0
    Location:
    Seattle, WA
    Curry makes my dishes "Indian style".
     
  14. Dustin Bise

    Dustin Bise Active Member

    Joined:
    Jul 29, 2007
    Messages:
    3,086
    Likes Received:
    11
    Location:
    509
    if you ever have a chance to cook in a steam pit i recommend it! It is a great traditional cooking method.

    Dig a hole big enough to hold alot of food and rocks then gather a bunch of grasses or kelp or ferns and soak them for about an hour so they are saturated. build a fire outside your pit and slowly fill in rocks and let them get hot. once they are all really hot lay a bunch in the bottom of your pit, throw on layer of grass a foot thick, put in your food, and another layer of thick grass. now layer on more rocks quickly, and cover the entire pit with bark or some sort of wood. at this point work fast and cover the entire pit with the dirt you excavated when you dug the pit. seal up the entire pit with dirt and seal any leaks you can see. let it cook for 1 hour for just a couple fish, up to 3 hours or more for a feast.

    Keep in mind that this is not really a low impact method of cooking so if you want to do this do it responsibly and legally. It really can make for some great food cooking fish, potatoes, shrimp, whatever.
     
  15. Ray

    Ray Active Member

    Joined:
    Nov 26, 2007
    Messages:
    416
    Likes Received:
    83
    Location:
    Post Falls, ID
    We did this on our five day backpacking/fishing trip last year.

    Beer battered grouse.

    Three fresh grouse breasts
    Pancake mix
    Johnny's spice mix
    One can of Fat Tire Amber Ale (yes can)
    Olive oil

    Mix. Batter. Fry. Enjoy!

    [​IMG]

    Trail Fajitas:

    Two foil packages of chicken
    Shredded cheese
    Tortillas
    One green pepper
    One red or yellow pepper
    One package of fajita spice mix
    Half an onion

    [​IMG]

    We paired that with some Zatarain's jambalaya with diced summer sausage added.


    [​IMG]