Recipes

"The Panfilio"

Thanks to Andrew DiClemente for this tasty dish!

Prep Time: 20 Minutes  Cook Time: 20-25 Minutes

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.

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)

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!

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!

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)

Wilderness Carbonara

Courtesy of Dr. John Corbin-
“The Jetboil system has made meal preparation vastly simpler and much faster. Home prepared ingredients are far less expensive than packaged meals, and with Jetboil, much easier. I use two PCS's and one FluxRing pot for virtually all meal preparations. A favorite pasta entree is my wilderness adaptation of carbonara, a traditional Italian pasta dish made at home with bacon, garlic, and raw eggs blended into hot pasta. The wilderness version uses reconstituted powdered eggs, bacon fried at home a week or two before the trip, and chopped garlic.”

¼ cup fried bacon
(brought from home pre-cooked and drained, but cooked on site adds pleasant aroma to the camp; not a good idea in bear country)
2 Tablespoons of extra virgin olive oil
2 Tablespoons of chopped garlic or several cloves (to taste)
2 Tablespoons powdered egg mix stirred in 4 Tablespoons cold water
100g spaghetti (broken in half with salt in Ziploc bag)

While the water boils and spaghetti cooks (8 minutes) in the Jetboil PCS, heat the bacon in 2 tablespoons of olive oil in the FluxRing 1.5 liter Pot. Stir in garlic and onions and lightly brown.
Drain pasta and stir hot pasta into the bacon/garlic mixture.
Finally stir in egg mixture and continue heating at very low heat for a few seconds while egg mixture thickens.
Salt and pepper to taste. Grated Parmesan is a nice addition.

On site cooking time, 12 minutes

Mussels

Jetboil Mussels from Erik Larson

One garlic clove
Mussels
One cup white wine

Fill Jetboil 1.5L pot 2/3's up to the rim and add cup of white wine. Steam mussels for 5 minutes.