Salt-Crusted Potatoes
Papas arrugadas from the Canary Islands: salty, wrinkled-skin potatoes cooked in one pan over the fire, served with mojo rojo and mojo verde for dipping.
Gluten-free
Fire Grilled Fish: Campfire Trout with Bacon and Onions
Fire grilled fish five ways, plus the cast iron trout with bacon and caramelized onions I have eaten for breakfast since childhood.
Ember Roasted Vegetables: Caveman Veggies Cooked in the Coals
Whole vegetables buried straight in the embers, skin on. Which ones work, how long they take, and how to char peppers properly along the way.
Perfect Campfire Steak: Thick Ribeye Over the Embers
A thick bone-in ribeye, coarse salt and a two-hour bed of embers. Which cut to buy, how to build the fire, and the internal temperature never to go past.
