Campfire Cooking: Backcountry Hiking

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. For this first edition, we talked backcountry cooking with Brad Pryor, executive chef at Amangani.

Summer Activity: Hiking

Location: Alaska Basin to Sunset Lake

Just outside Grand Teton National Park, Alaska Basin is actually located in the Jedediah Smith Wilderness. This area provides ample single or multiday hiking opportunities with fields of wildflowers, stunning mountain views and alpine lakes. Because it is located in the wilderness, this area does not require overnight camping permits. On these excursions, Pryor will take along a wrap of quinoa, roasted vegetables and grilled chicken for a backcountry meal that is high in fiber and protein. For overnight trips, Pryor breaks out a Jetboil to cook instant stuffing with cream of chicken soup. A simple dish that’s easy to assemble, this meal is hearty and warm for comfortable camping.

Cous Cous and Shrimp

June 5, 2019

by Sam Simma

Category Daily Dish Entrees Recipes

Ingredients

• 1 cup Israeli cous cous
• 1 1/2 cups water or stock of your preference
• 1 pinch saffron thread
• 1 teaspoon garlic, chopped
• 1 teaspoon shallots, chopped
• 6 each shrimp, each peeled, deveined and cut in half horizontally
• 1/2 cup Sambuca
• 1/4 cup marinated tomatoes (grape tomatoes, halved, marinated in olive oil, basil, salt and pepper)
• 1 teaspoon thyme
• 1 teaspoon parsley

Instructions

1. Bring water to a boil with a pinch of saffron.
2. Add cous cous and cook for 8-10 minutes.
3. Sweat garlic and shallots in a pan.
4. Add shrimp and sauteée until shrimp are half-cooked.
5. Deglaze with Sambuca.
6. Allow alcohol to burn off, reducing until a caramel consistency is reached.
7. Add fresh herbs and any other greens if you prefer.
8. Combine all ingredients.
9. Spice with red pepper flakes or chilies if you prefer.

Tags

amangani,

backcountry cooking,

brad pryor,

campfire,

cous cous,

Daily Dish,

Dining Jackson Hole,

Dishing Jackson Hole,

Dishing Magazine,

eats,

features,

food,

hiking,

recipe,

recipes,

shrimp,

summer

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