Juniper Berry Steak Kabobs on Rosemary Stems
Serves 4
- 1 ½ pounds sirloin steak, cut into 1-inch cubes
- 1 tablespoon olive oil + additional for brushing
- 1 tablespoon juniper berries, finely chopped
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon fresh rosemary, finely chopped
- 2 cloves garlic, minced
- 8 (6-inch-long) sturdy rosemary stems
Build a fire and burn it down to a steady bed of glowing coals. Place the cubed meat in a bowl or marination bag. Toss with 1 tablespoon olive oil, juniper berries, kosher salt, smoked paprika, rosemary, and garlic. Marinate for 30 to 60 minutes.
Strip needles off the rosemary stems and sharpen the bare end if needed. Soak the stems in water for 30 to 60 minutes. Place a grill grate over the coals or nestle a clean, broad-surfaced, moderately thin rock in the coals to preheat. Skewer the meat onto the rosemary stems and grill on all sides to your preferred doneness. Remove from heat, brush with the remaining tablespoon olive oil, and rest for 5 minutes before serving.
Recipes and photographs by Kristel Matousek
www.photoricalfood.com / @photoricalfood
Campfire Bananas Foster
Serves 4
- 3 tablespoons ghee or shelf-stable butter
- ¼ cup chopped pecans
- ⅓ cup packed brown sugar
- ½ teaspoon cinnamon
- Pinch salt
- 4 ripe but firm bananas
- 1 teaspoon vanilla extract
- 2 tablespoons dark rum
Build a fire and allow it to burn down to a steady bed of glowing coals. Place a skillet directly over the coals. Add the butter or ghee and let it melt gently, taking care not to brown it. Add the pecans and toast for 1 to 2 minutes. Stir in the brown sugar, cinnamon, and salt, and cook for 1 to 2 minutes, stirring until the mixture is glossy and bubbling.
Slice the bananas lengthwise and nestle them into the sauce. Cook the bananas for 1 to 2 minutes per side, just until they're softened and coated in the sauce but not mushy. Remove the skillet from the heat, then stir in the vanilla and rum. Using a long lighter, carefully ignite the sauce to flambé. Allow the flames to burn out naturally, about 10 to 20 seconds. Serve immediately.
Serve with sweets. Pair with ice cream or camp-friendly toasted marshmallows or coconut cream.
Recipes and photographs by Kristel Matousek
www.photoricalfood.com / @photoricalfood
