Heat up summer outings with campfire cuisine
Head outdoors and stoke your creative fires by cooking over open flame; master basics, then get clever
That hard-earned beach vacation? It isn't in the cards. The trip to Europe? It's indefinitely on hold. Don't fret. It's time to embrace a different kind of getaway, one where the forest floor is dappled with sun, smoky-sweet applewood perfumes the air and foods -- be it garlicky fingerlings or corn slathered with mayo, Parmesan and lime -- sizzle over an open fire. Campfire season and the Fourth of July holiday finally are upon us, and it's the perfect time to break in (or out) that tent. But first, say the pros, banish the bug juice and Brunswick stew mentality.
"Growing up, family vacations meant pitching a 15-by-15-foot tent," said Australia native Frank Brunacci, chef at Sixteen in the Trump International Hotel & Tower, 401 N. Wabash. "Every morning, my brother and I went fishing. Then, we'd pay to use a barbecue [at the campground], and my mom would cook the most amazing food."
(Richard A. Chapman/Sun-Times)
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Making campfire fish
Needless to say, these experiences left their mark. Brunacci later hit the coast regularly with friends.
"One time, my buddy caught some especially great fish," Brunacci recalled. "So, I asked him to pick up lemons, onions and butter from the store. I took care of the rest."
Decades later while renting a summer house, Brunacci broke out the recipe once again -- to rave reviews. Although the dish, cooked en papillote, evolved over the years -- veggies, tapenade and fresh herbs now lend modern flair -- the simplistic appeal remains.
"Food cooked over wood has the best flavor," said Rick Gresh, executive chef at David Burke's Primehouse in the James Hotel. "And the longer it cooks, the more flavor it picks up."
Gresh has a permanent pit in the backyard of his suburban home. Often, he'll position larger cuts, be it chicken cooked in hay, quail or duck with grilled figs, over the heat.
"The key is to use a fire pit that has two or three settings because it allows you to adjust the racks," Gresh said, noting he keeps food between six and eight inches from the flame. "Logs burn hot, so you first want to let the fire calm down first. If you put your food over a roaring fire, it'll burn."
Investing in seasoned cast iron pans, skillets and Dutch ovens, such as the hefty numbers from Lodge Cast Iron, allows you to better control and conduct heat, while expanding what foods can be campfire cooked. In other words, whipping up a batch of scrambled eggs or slow-simmered, dumpling-topped soup is well within reach.
Once you've mastered the basics, you can feel free to get creative. Soak banana leaves in water for 15 minutes (this will keep them from igniting); then, use the leaves to envelop fish or beef tenderloin. Or, line foil with fresh-picked herbs, top them with chicken breast and tightly seal the parcel.
Of course, it doesn't have to end there. Desserts -- fruit-based ones, in particular -- soar to new heights when cooked over fire. Consider making a stone fruit cobbler. Or sear peaches, drizzle them with honey and use them to top pound cake.
"Sweet, smoky, charred fruit has killer flavor," promised Gresh.
Not the outdoorsy type? The same ideas can be applied to a gas or charcoal grill. Just remember, cooking times may vary.
Jennifer Olvera is a Brookfield free-lance writer.