I have been wanting a Dutch oven for quite a while now. Pretty much all of my cooking on the road has been on a cast iron skillet. But a cast iron Dutch oven stands to greatly expand our cooking options. So, when asked what I wanted for Christmas, the answer was easy: a Dutch oven.
After all the hurly burly of a recent get-together was done and many Spit Fire Hot Dogs were consumed, I still had some more crescent rolls left. Some, I turned into a Dutch Oven Breakfast Ring, but another roll of dough remained. Along with the remaining dough, I had a chicken breast, mozzarella, and basil. A plan formed and some Chicken, Mozzarella, And Basil Crescents were consumed.
Sometimes, I look in my cooler and think I have a good idea. "Hey, there's some ham to finish off." "I've got a few eggs." "We didn't finish all the crescent pastry when we made hotdogs." "When did I make this pico de gallo?" That's when I come up with a recipe with the sole aim of consuming as many leftovers as possible. Such an approach is the origin of many a classic recipe over the centuries. So, I thought I would try an experiment which I call the Southwest Baked Egg Breakfast Pastry because it really is just a bunch of stuff I threw together.
Hot dogs have always been our fallback when we want to cook over the campfire but aren't up to a big production. But what if we want to cook over the campfire and have a mini production? This recipe for the Spit Fire Hotdog Wrapped In Pastry can be as simple or as complicated as your heart desires. Add cheese, role in herbs, dip in aloe, it's all good and makes for a great camping activity for both kids and adults. Kids can stick with their boring dogs while you can hunt down the hickory smoked sausage with gourmet catsup.
The inception of the Down Home Shrimp & Grits can be traced to our stormy visit to the Biltmore Estate. There, we enjoyed one lavish dinner at the Village Social. We had arrived a day before the Overland Expo began and took the time to visit the mansion, taste the wine, and top off the night by sampling some southern dishes with a cultivated touch. After having their reinterpretation of shrimp and grits, I was hooked.* Now I travel with a bag of grits next to the oats in my food drawer.