Labor Day Yam Pot and Banana-Coconut Pancakes

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On one of my first camping trips, my brother, Clay, opened up a can of beans, chicken soup, beef stew, and who knows what else, and mixed it all together in one pot. In my famished haze and with our limited options, this meal soon became the best thing I’d ever tasted. My elation was soon cancelled out by non-stop rain that soaked through my sleeping bag and a morning infestation of multi-colored slugs.
Today I get to sleep on an air mattresses and concoct gourmet creations around a campfire. We actually invented ‘Yam Pot’ over a year ago, but considering we only bring it out on car camping trips, we don’t eat it that often. If you do like to go camping, it’s a great meal to cook in a campfire. As long as you have the three main ingredients, you can add pretty much add anything else to change it up.

This year our friend, Lorn, showed up at the campsite with his maniacal laugh and a bag of freshly foraged forest mushrooms. The chanterelles and the meaty pig’s ear mushroom were great last-minute additions. Then we upped the ante with goat cheese, fresh basil, and roasted garlic. Sure our wooden spoon was really a stick wrapped in a piece of tin foil, but our meal turned out even better than we’d hoped.

Yam Pot
(serves 4)
2 large yams, cleaned
2 ears of corn
3 pre-cooked sausages (such as Aidelle’s)
1/4 cup goat cheese
Fresh basil
5-6 roasted garlic cloves
Mushrooms, if you’ve got em’
Cherry tomatoes
Olive oil
Salt and pepper

Season the yams with oil, salt and pepper and wrap in tin foil. Cook on a bed of hot coals until soft. Meanwhile, wrap the corn in tin foil and cook in the fire, once the yams have been cooking for at least 20 minutes. Cook the sausages on a stick until slightly charred. Coat the garlic cloves in olive oil and cook in the fire for 10 minutes or so.

When the ingredients are ready, chop and dump into a pot. If the ingredients are staggered, you can always keep the pot warm next to the fire. Add the goat cheese and basil. Drizzle some olive oil on top and season with salt and pepper. Enjoy!

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The next morning we had a real treat. We knew we were going to grill up some banana pancakes, but with the addition of coconut flakes and flaxseeds, it became another breakfast altogether. If you haven’t tried “Dang” Roasted Coconut (Dang they’re good!), you don’t know what you’re missing! They have quickly become our new camping staple. From s’mores to pancakes, they add an incredible base layer of flavor to any sweet treat.

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Here is a parting shot of some white chanterelles that Elliott discovered when he was hunting for wood. It was quite the find. That is until Lorn stumbled across 8 lbs. of golden chanterelles by the hot springs he was visiting. And no, we will not divulge it’s location! 😉

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