Tuesday, June 24, 2014
Onion Bombs Over the Camp Fire
Camp life never tasted so good. Anthony is a culinary marvel with potatoes and continued his legacy of the best potatoes in the west. He usually combines russet potatoes with lemon pepper, onions and bell peppers and tops them with cheese. I just love the crunchiness he achieves during the cooking process. He also experimented with bacon one night and they were out of this world.
I resurrected the Onion Bomb Meatball dinner recipe Anthony attempted while camping with Nick in Colorado that was not quite a success. They just threw together some meat without spices and overcooked the onion bombs. He said they were fair but were pretty dry and not very flavorful. And they forgot to peel off the skins so the were very burned.
I made my version of meatballs using a pork and hamburger meat combination, egg, breadcrumbs, spices, ketchup and BBQ sauce. I cut the onions half after peeling the skins, used extra onion slices to cover the ends (holes) and then wrapped them up in heavy duty aluminum foil. Anthony tossed them into the fire and we cooked them for 8-10 minutes, moved them around and cooked them for an additional 8-10 minutes and viola the Onion Bombs were delicious, flavorful and moist. The recipe made quite a few onion bombs but they leftovers could be used to make meatball sandwiches the next day or spaghetti. These would be easy to made in advance at home before leaving, toss in the cooler and have ready for the first nights camp fire.
We have been trying to cut down our cooking at camp and have been enjoying a lot of meat on a stick, peanut butter sandwiches and quick finger food. The less food preparation the more time we have to relax. And relaxing is the name of the game in the evening at camp.