Recipes
"The Panfilio"
Thanks to Andrew DiClemente for this tasty dish!
Prep Time: 20 Minutes Cook Time: 20-25 Minutes
Equipment:
1 – Jetboil Stove 1 – Jetboil Spatula
1 – Jetboil Pot Stabilizer 1 – 1.5 Liter Flux Ring Cooking Pot
1 – 4 oz. Canister of Jetboil Fuel
1 – Green Apple (skin on) – cubed or sliced into ½” pieces
1 – Pear – cubed or sliced into ½” pieces
3 to 4 – Pineapple Rings – cut the rings into ¼” slices & then ½” chunks
1 – Container of Blueberries (rinsed)
½ Cup of Apple Cider
¾ to 1 Cup of Heavy Cream
½ Teaspoon of Nutmeg
½ to 1 Teaspoon of Cinnamon (To taste)
2 Tablespoons of Butter
1 – Package of Sponge Cakes
¼ to ½ Cup of Ruby Port Wine
*Hint – If you buy the pineapple instead of the pre-cut slices you can trim off the green leaves and use them as garnish underneath the sponge cakes to add some backwoods culinary flare.
In a 1.5 liter Jetboil Flux Ring Pot, melt all of the butter on a low flame. (Take care not to burn the butter or it will severely alter the true flavor of the dessert) Once melted, turn up the flame a bit and begin to sauté the apple and pear first, since these fruits are denser and will take a little more time to soften. Stir frequently. Shortly after the apple and pear are sautéing, add a ¼ cup of apple cider and allow the fruits to simmer on a medium flame for at least 5 minutes or until soft throughout. At this point you may add the pineapple and if necessary add more apple cider so nothing burns. Don’t overdo it on the cider because the pineapple will sweat quite a bit of its’ natural juice. Once the pineapple is soft, pour in the blueberries and keep stirring the mixture. Next, add the cinnamon, nutmeg, and a ¼ cup of heavy cream at a time. Turn up the flame in order to reduce the heavy cream into a nice, rich sauce, and maintain a constant stir. If you wish to have more sauce then just add more cream, but don’t fail to reduce the mixture further. Once reduced, shut the flame off and allow the mixture to settle for a few minutes. Set up your plates with a sponge cake in the middle and spoon the fruit and sauce into a pile on the cake. You can then spoon some sauce over the top and along the sides of the plate, as well. Now for an added bonus, adults may top off their dessert with some Ruby Port Wine drizzled over the top of the fruit and cake. This gives the dish an extra level of flavor.
Fried Dough a la GCS
Fried Dough in the Group Cooking System 1 cup flour 1 tsp. baking powder 1 Tbsp. sugar (or more) 1/4 tsp. salt 1 Tbsp. butter 1/3 cup milk Mix dry ingredients, blend in butter, stir in milk until dough is soft, knead a bit and roll into bite size balls. Heat enough oil (we used peanut oil) to cover 4 dough balls, keep Jetboil on simmer. Put dough balls in (4 at a time) and roll them around in the oil occasionally. Remove when golden brown and roll in cinnamon & sugar immediately. Serve warm or cold. - Thanks to Jetboil dealers, Emma and Joe
30 Second Hot Chocolate
When hot chocolate takes 30 seconds to make, you might start drinking a lot more of it. We won't hold it against you if you buy the packets of Swiss Miss or Carnation, but here's a good recipe if you're a diehard do-it-yourselfer.
1/3 cup cocoa
1 1/3 cup instant nonfat dry milk
1/2 cup sugar
2 tablespoons powdered non-dairy creamer
1/4 teaspoon salt
(instant coffee)
Mix all ingredients and store in a zip lock baggie. To one cup hot water, add 1/3 cup dry mix (about four to six heaping tablespoons) and stir well. Add a little instant coffee for mocha. Life is good.
Lady Di's Quick Camp Eggs
Perfect for one, in a Jetboil Cup
Pre-Camp preparation: make many variations for different individual's tastes, i.e.,
… cheese
… cheese, onion, and bacon
… cheese and sausage
… and my personal favorite… Feta, spinach, and apple sausage frittata. (brings a little gourmet to your outdoor event, but still simple for camping)
Make it family project…
Have all the ingredients in individual containers, all the necessary eggs should be beaten, any meats should be pre-cooked, cheeses grated, etc.
Family members take a zip lock baggie and put in their choice of ingredients and top it off with about a ¼ to ½ up of egg mixture. Bag is then sealed and put in the freezer till ready to pack for camping.
Cook day preparation: Get zip lock bags from ice chest (should be defrosted by at least second morning of camping). Spray the inside of one or more Jetboil cups with non-stick cooking spray. Start flame on low, pour in egg mixture of your choice. Stir to cook evenly, scraping bottom to keep from sticking. Once cooking is complete, remove from heat and eat right from the cup.
NOTE: If cooking a frittata… still spray cup with non-stick cooking spray, press fresh spinach into the bottom of the cup and a few tablespoons of water to steam. Cover 'til wilted. Drain excess moisture. Add egg mixture, cover and cook without stirring. Lift cooked edges to allow uncooked mixture on top to flow down and cook. Cover lightly with lid to complete cooking.
(courtesy of Diana Blehm)
Upside-down Fruit Cobbler
Courtesy of Chip Becker-
“I primarily use my Jetboil when I am out geocaching or hiking with my two young sons, Brady and Ryan. Brady is 7 and Ryan is 5. I also have a 9-month old son, Ayden, who hasn't started hiking yet!”
Come on, Ayden- quit slacking!
½ cup sugar
½ cup flour
½ cup milk
1 tsp baking powder
½ tsp vanilla
1/8 tsp cinnamon
2 tbs. butter
1 cup of fruit (sliced peaches, cherries, blueberries, etc., drained of half the juice if from a can or snack cup)
Melt butter in pot. Mix remaining ingredients except fruit and pour over butter. Place fruit in pan on top of batter.
Bake 15 – 20 minutes, covered, on low heat. The cobbler is done when the top is slightly dry.
Gear used:Jetboil GCS
Max's Irish Coffee
A delicious after-dinner drink for sitting around a campfire telling lies with old friends!
To be made with the Jetboil PCS
A spoon or spork will be handy
Ingredients
PER DRINK
3oz Jameson Irish Whisky
2os Baileys Irish Cream
2 bags Folgers Classic Decaf Singles
At home
1) Figure out how many drinks you and your friends will consume
2) Measure out appropriate amount of Whisky and Irish cream and combine in a plastic hiking-appropriate flask
3) Pack 2 Folgers Singles per drink
In Camp
1) Fill Jetboil with water to the fill line and set to boil.
2) When water boils, turn off heat and remove gas canister and burner.
3) Drop 2 Folgers Decaf Singles and let steep for 3-4 minutes with sip lid on.
4) Remove lid and give a quick stir. Remove coffee bags; add Jameson/ Bailey's mixture to taste.
5) Replace lid
6) Place another log on the fire and wonder why you don't do this more often.
(Courtesy of J. Alex Cordaro)
Jetboil Mac & Cheese
Everyone needs a little comfort food – even on the trail. Here's a quick, light and easy way to enjoy your macaroni & cheese. It's one of Michael Shearer's faves!
1 box of Mac and Cheese
For one serving, boil 2 cups of water and add 2 packages of noodles. Keep an eye on the noodles & stir often so they don't stick, allowing them to simmer until soft. Put your Jetboil lid on and drain some of the water (but not all – you'll need some to make the sauce). Add cheese packets and stir. Mmmmmm!
Matt's Trail Bouillabaisse
Courtesy of Matthew Mefferd-
Matthew Mefferd grew up in North Africa, and spent most of his career on a research ship which sailed around the world. He enjoys cooking and camping, and particularly enjoys combining those two interests. He currently lives in College Station, Texas, and has a wife and three children, one canoe, and…the JetBoil!
This recipe is for 3 to 4 people.
Ingredients:
3 1/2-4Cups water.
1Package Knorr Vegetable or Spring Vegetable Soup Mix.
1Cup sun dried tomato halves (cut these in quarters).
1/4Cup of dried chopped onions or onion flakes (usually available in grocery stores – spice section).
2tsp garlic powder.
1/2tsp paprika.
1Bay leaf.
1/4tsp fennel seed.
1/4tsp saffron threads (optional) – this is expensive but the flavor and color it adds is worth it. Turmeric (1 tsp) is something you can use instead of saffron – not the same but it gives it a nice color, anyway.
3/4lbs. mixed seafood – choose 3 or 4 vacuum pouches (salmon, tuna, shrimp, crab, clams, oysters, or even chicken if you like). These come in small 3-4 oz. vacuum pouches and are usually available in grocery stores. I used salmon, crab and shrimp in mine.
1/2Cup Uncle Ben's Instant Brown Rice.
In the 1.5L FluxRing Cooking Pot, bring 3 ½ cups water, soup mix, dried tomatoes and onions, and spices to a boil, stirring occasionally. Then adjust heat to a low simmer.
After 5 minutes or so, when the veggies seem about done, stir in the seafood and the rice. You can turn the heat up again, but when it comes to a boil again, adjust it to a low simmer. Add the remaining ½ cup of water, now if there is room in the pot. Cover and let it simmer for 10 minutes until the rice is done, stirring occasionally. Turn the heat off and let it sit for about 5 more minutes to cool a bit and let the flavors mix, and it's ready to eat! This recipe can easily be extended for more people by using a larger pot and more ingredients.
(Courtesy of Matthew Mefferd)
Ekuri
This recipe is spicy and fresh, and easily thrown together. It is a culinary icon from India's Parsi community, an ethnic group that fled Persia 1,200 years ago to escape religious persecution. They have retained much of their heritage through religious and culinary traditions. Egg dishes are a hallmark of Parsi cooking.
2 to 3 tablespoons butter
6 green onions, thinly sliced
5 to 6 cloves garlic, coarsely chopped —About 1 tablespoon chopped fresh ginger
2 to 3 hot fresh chiles, such as serranos, or about 1 jalapeno (or more if they are not particularly hot), chopped
1/2 teaspoon turmeric
3/4 teaspoon ground cumin
1/2 teaspoon good-quality curry powder or favorite garam masala blend
2 nice, ripe, delicious medium-size tomatoes, diced (include the juices)
6 eggs, lightly beaten
2 tablespoons water or milk
1/4 cup coarsely chopped cilantro
Instructions: Melt the butter in a medium skillet over medium-high heat. Add the green onions, garlic, ginger and chiles and lightly saute until the vegetables are just softened, not browned.
Sprinkle in the turmeric, cumin and curry, cook briefly then add the tomatoes and toss together over the heat for a minute or two.
Stir the eggs together with the water or milk; pour into the pan, along with the cilantro, and cook until the eggs begin to form soft curds, then finish cooking as for scrambled eggs, until just cooked. Do not over cook until dry.
(courtesy of Don Gustafson)
Apple Grahams
Courtesy of Katie Jackson-
“My father taught me how to camp before he taught me how to talk or walk! Thanks to my dad I have been hooked on the outdoors since I was a toddler. I married a wonderful man 4 years ago who has the same passion for the outdoors, especially backpacking. We purchased a Jetboil PCS two years ago, which we share. It has made camping, backpacking and day hikes a dream. My other passion in life is cooking. It has been a fun challenge to create recipes using the Jetboil.”
2 cups water
1 apple
2 Tablespoons graham cracker crumbs
2 Tablespoons brown sugar
¼ teaspoon cinnamon
4 graham cracker squares
For backpacking preparation combine graham cracker crumbs, brown sugar, and cinnamon in half size zip-top baggie. Using Jetboil cup boil 2 cups water. Peel, core and slice apple into ¼ inch slices. Add apple slices to boiling water. Boil for 5 minutes (4 minutes for crunchier texture.) Remove apples from water using fork, (no need to drain) and place in bowl. Add sugar mixture to apples and stir to combine. Eat apples with graham cracker squares. Yum!
