Cooking on wheels

Go RVing Canada partnered with chef Chris Brown to develop a campfire menu with a gourmet twist. Chef Brown joins us to cook sizzling smoked trout with ricotta crostini and campfire mac & cheese.

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Recipes:

Sizzling Smoked Trout with Ricotta Crostini

Serves a family of 4
Prep time 2h

2 x 5 Oz trout fillets
4 cups of wood chips soaked
2 tbs maple syrup
Tinfoil

Cure:
2 cups Kosher salt
1 cup white sugar

1. Mix both ingredients in a large mixing bowl
2. Place trout in a glass cooking dish and cover with cure. Make sure all surfaces of the fish come in contact with the cure. Refrigerate for 1 hour.

Crostini:
1 cup fresh ricotta
3 radishes sliced thinly
1 Tbsp picked fresh dill
1 baguette
1 Tbsp grainy mustard
2 tsp grated lemon zest
1 pinch of salt
Fresh ground pepper
Olive oil

1. Mix ricotta, mustard, lemon zest and dill in a small bowl. Season with salt and pepper.
2. Slice baguette on a bias 2 inches thick. Brush olive oil over sliced bread. Set aside

TO THE GRILL!
Gas
1. Remove salt cure from the trout. Rinse under cold water and pat dry.
2. Brush maple syrup over trout fillets.
3. Make a pocket with the tin foil. Add soaked wood chips and close. Puncture holes in the tinfoil to allow smoke to escape. Place pouch on one side of the barbeque.
4. Ignite one side of the barbeque (same side as the soaked wood chips). Heat on low until the temp reaches 350F.
5. When the woodchips start smoking, place the trout on a piece of aluminum foil on the opposite side of the heat. Close lid and cook for 20 min.
6. Remove fish from the barbeque, increase heat to medium/ high and grill Baguette on both sides
7. To finish, flake the trout into large pieces, spread ricotta mix over the baguette, and top with the flaked fish and sliced radishes. Enjoy!

Charcoal
1. Remove salt cure from the trout. Rinse under cold water and pat dry.
2. Brush maple syrup over trout fillets.
3. Make a pocket with the tin foil. Add soaked wood chips and close. Puncture holes in the tinfoil to allow smoke to escape.
4. Build a small fire in the middle of the barbeque. After 10 minutes, push the coals to one side of the barbeque, creating an indirect cooking surface.
5. Open vents half way on the bottom and on the lid.
6. Place woodchips directly over the coals.
7. Follow steps 5 to 7 from the Gas Method.

Fireside Mac n Cheese

Serves a family of 4
Prep time 2h

1 heavy bottom casserole dish. Cast iron with a wire handle works best over the fire.
1 large pot for pre boiling the pasta

Ingredients:
1 Tbsp butter, melted, plus more
½ pound elbow macaroni
2 cups shredded sharp cheddar
2 large eggs
1 cup half-and-half
1 small garlic clove, minced
½ cup bread crumbs
3 sprigs of fresh thyme picked and chopped
Kosher salt and fresh ground black pepper
2 Tbsp olive oil

Oven
1. Set a large pot of salted water to boil. Preheat oven to 350 F. Butter heavy bottomed casserole dish.
2. Cook pasta for 7 min. Drain, toss with 2 tbs of olive oil and cool. *This step can be done hours before the final baking.
3. In a large bowl, whisk together 1 1/2 cups cheddar, eggs, half-and-half, garlic, thyme, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add pasta, and stir to combine add to casserole dish.
4. In a food processor, pulse bread crumbs and melted butter until coarse crumbs form; season with salt and pepper. Top pasta mixture with 1/2 cup cheddar, then sprinkle with breadcrumbs. Place casserole on a rimmed baking sheet. Bake until mac and cheese is golden and bubbling, about 20 minutes. Let stand 5 minutes before serving.

Open Fire
1. Build a small fire. Wait 45 min without adding any additional wood.
2. Carefully push the fire to one side of the pit. Allow enough space for the casserole dish. Make sure there is room to easily reach in and out of the pit to rotate the dish.
3. Follow step 3 of Oven directions
4. Follow step 4 of Oven directions using a bowl instead of a food processer
5. Rotate casserole every 5 minutes for 20 minutes
6. Cool and enjoy!!