Small 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.
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
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). Cook thoroughly on your camping stove on a flat griddle. Serve with peanut dipping sauce (see recipe below).
Julienned vegetables: carrots, cucumber, bell peppers
Herbs: cilantro and/or mint
Spring roll wrappers
Pie plate or other shallow dish for soaking spring roll wrappers
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. 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. Serve with peanut dipping sauce (see recipe below).
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
Mix all ingredients and store in a sealed jar or similar container until ready to serve.
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
Mix all ingredients in a bowl or resealable bag. 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. Eat by the handful.
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
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.