Campfire Cooking: Backcountry Breakfasts

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All work and no play? Not the chefs in Jackson. They appreciate the outdoor opportunities Jackson Hole has to offer as much (if not more) as its visitors do. Find out what keeps these chefs busy on their weekends, and how they stay fueled for the adventures. This week, we talked back country cooking with Michael Gallivan, chef at Teton Pines. jackson lake

Summer activity: surfing and wakeboarding

Location: Jackson Lake

On Michael Gallivan’s weekends, you’ll find him surfing or wakeboarding behind his speed boat on Jackson Lake. What’s in the cooler? A tuna sandwich on 460 Bread with olive oil, capers and arugula. A tip for transportable tuna salad: Add some instant oats to the tuna. “It will keep the sandwich from getting wet, and nobody will ever know they’re in there,” Gallivan promises. Often, the Gallivan family will camp overnight on one of Jackson Lake’s boat-accessible-only camping sites. If that’s the case, they start the morning with a big campfire breakfast. A staple side for the meal is Johnnycakes — sweet corn cakes made with corn flour. Tasty and substantial, they’ll keep you feeling full for much of the day. Wash it down with some cowboy coffee. “It is the best coffee I have ever had,” Gallivan says, “Everything tastes better when you’re camping though.”campfire coffee

Campfire Cooking: Cowboy Coffee

Ingredients

  • 8 ounces of water for each cup of coffee
  • 2 tablespoons coarse coffee ground for every 8 ounces of water

Instructions

  • Over a fire, heat water in a pot until boiling.
  • Stir in coffee grounds, and simmer for 10 minutes.
  • Drop in a cold, clean lake rock — causing the grinds to settle to the bottom.
  • Ladle or slowly pour the liquid into cups.
  • Caffeinate fireside.
http://dishingjh.com/campfire-cooking-backcountry-breakfasts/
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About Author

Raised in the land of casseroles and deep fried cheese curds, Sam Simma left rural Wisconsin for the mountains of Wyoming in summer 2012. Her appetite for adventure is the only thing that rivals her passion for food. She has always used writing to document and critique her travel and dining experiences. Her warmest memories among family and friends have been associated with the food that was at the center of the occasion. From staging cooking shows with siblings to perfecting turtle brownies with her dad, today Sam enjoys connecting people over food by hosting cookie decorating parties, wine pairing nights, and Midwest-inspired potlucks. A dessert fanatic, she has come to impress friends and family with key lime pies, Oreo bon bons, and Snickers ice cream cakes that are far simpler than they could ever imagine. Shhh! Don’t tell.

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