3 Mouth-Watering Camping Tapas

camping tapasSmall plates can hold big flavors, making a casual, take-what-you-like dinner shared with good friends more of a memory-making experience than a meal. These Asian-cuisine-inspired recipes are a twist on the classic Spanish tapas style, capped off with a spicy cocktail. While these dishes can be made separately, consider daisy-chaining two Spire LX stoves together to create four burners for maximum efficiency. The tapas can come out one by one, but if they all simultaneously arrive at the table, you’ll feel like kitchen heroes. Plus, cooking these plates together is part of the communal tapas spirit.

Chicken Satay

Ingredients 4 chicken breasts, cut in 1-inch cubes 1 can coconut milk 1 clove garlic minced 1/2 teaspoon turmeric 1 teaspoon sriracha sauce 2 tablespoons yellow curry paste

Method

Mix all ingredients in a bowl or shallow dish and marinate overnight. Alternately, this mixture can be frozen and put in an ice chest if you aren't going to cook it for a couple of days. Place chicken cubes on skewers (if using wood skewers, soak them in water before putting meat on them to prevent burning).tapas camping reicpe Cook thoroughly on your camping stove on a flat griddle. chicken camping tapasServe with peanut dipping sauce (see recipe below).

Summer Rolls

Ingredients Julienned vegetables: carrots, cucumber, bell peppers Herbs: cilantro and/or mint Spring roll wrappers Warm water Pie plate or other shallow dish for soaking spring roll wrappers

Methodcamping tapas vegetables

Julienne vegetables, then store them in an airtight container or resealable bags until ready to prepare (this can be done at home, since the veggies will keep in an ice chest for several days). Fill a pie plate with warm water. Dip one spring roll wrapper in water for about 20 to 30 seconds on each side.summer rolls tapas It should be flexible, but not too soft. Place the wrapper on a plate or cutting board. Arrange julienned vegetables and torn herbs along the first third of the wrapper. Roll it over the veggies once, fold the sides over to close off the ends of the summer roll, then continue to roll it tightly like a burrito. Gently cut the summer roll in half if desired. IMG_6298Serve with peanut dipping sauce (see recipe below).

Peanut Dipping Sauce

Ingredients 2 tablespoons chunky peanut butter 1 tablespoon soy sauce or Braggs liquid aminos 1 tablespoon rice vinegar 1 teaspoon sriracha (or more to taste) Juice of 1-2 limes Water for thinning sauce if necessary

Method

Mix all ingredients and store in a sealed jar or similar container until ready to serve.

Fried Edamame

Ingredients 3 tablespoons melted coconut oil 1 tablespoon sesame oil 1 clove minced garlic 1/2 teaspoon ground ginger 1 teaspoon yellow curry paste Juice of 1 lime 12 oz bag of frozen edamame

Method

Mix all ingredients in a bowl or resealable bag.fried edamame tapas camping This can be done before your camping trip, and it can marinate in an ice chest until ready to cook. Pour the mixture into a medium-hot cast iron skillet or frying pan. Flip over occasionally for even frying until browned on all sides. IMG_6324Eat by the handful.

Cucumber-Mint-Jalapeño Cocktail

Ingredients 4 slices of cucumber (skinned) 5-6 fresh mint leaves 1 slice of fresh jalapeño (no seeds) Juice of 2 limes 1 tablespoon honey 2 shots of gin 1 can of ginger ale Ice

Method

Muddle cucumber, mint, jalapeño, lime juice, honey, and gin in the bottom of a cup or cocktail mixer. Divide between two glasses filled with ice, straining out solids with a tea strainer or the top of your cocktail mixer. Divide ginger ale evenly between the two glasses. Garnish with a slice of cucumber, lime, and/or mint leaves. This can be made into a mock-tail by omitting the gin.tapas while camping

Article written by

Ryan Masters

Ryan is an editor and writer who enjoys camping, reading, and being a father and husband (not necessarily in that order).

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