Campfire Grill

With the last long weekend of summer approaching, Labor Day may signal the last summer barbecue, beach barbecue or grill until campfire next May. So if you intend to make this long weekend trip most memorable camping season, why not put a bit more panache to your outdoor dining? After all, just because you draft that does not mean your menu should be limited to canned beans and sausage on a stick.

I spend every weekend to Labour Day to my trailer in Ipperwash Beach, Ontario. I have been venturing to Sunnyside Trailer Park for 30 years, which means that many of my campers are like family. That's why we host the annual work Sunnyside Day potluck. He offers us the opportunity to embrace the summer goodbye with good food and good company.

Personally, when I am preparing for our annual potluck camping, I'm looking for what I call convenience shop "- meaning a simple dish, but will still knock the socks off of my camper . Many of my neighbors enjoy cooking and camping, so the annual work Sunnyside Day potluck gave a bit of healthy competition - who can cook with limited tools.

If you are familiar with small hard-top trailers, tents and campers, then you know that we are all limited to the gas stove strange, barbecues, grills hibachi, and glorious cooking flame. Generally, what I do to prepare my annual Pot Luck dish to watch the Food Network and check my health books gourmet cook, and to adapt the recipes in an ovenproof dish-friendly.

This year I decided to make a grilled vegetable, shrimp and artichoke pasta salad that I spotted in one of my favorite books of healthy recipes. It will take only a few minor adjustments, because I will marinade and grill shrimp on skewers, boil the whole wheat penne side burner on my gas BBQ grill and cook the mixture of red and green peppers, sweet red onions and artichokes on a pie plate on a flame.

My adjusted recipe proved to be easy for campfire cooking, the more he will bribe my colleague luckers thank their "lucky plates!

Pasta Salad Campfire Grilled Artichokes

Ingredients
aec 1 can of artichokes
aec ½ cup sweet red onion - chopped
aec ½ cup red pepper - chopped
aec ½ cup green pepper - chopped
aec 1 package of penne whole wheat pasta - boiled
aec 1 cup basil, chopped
aec 1 ½ cup balsamic vinegar
aec Spices of your choice marinated shrimp (I use a mixture of cumin and chili).
aec Salt and pepper to taste

Preparation
1.Roll fresh shrimp in the spice mixture and set aside in a bowl
2.Pierce shrimp on skewers a row
3.Fire the grill, when hot place the shrimp and cook for 2 minutes each side - Undo
4.Place all your chopped vegetables in a pie plate and place on an open fire coals
5.Grill until desired. They should be crisp but warm.
6.Bring water to a boil on the BBQ side burner and add the penne
7.Combine pasta, grilled vegetables, and chopped basil.
8.Toss with balsamic vinaigrette.
9.Remove shrimp skewers and toss with salad.
10.Place covered in the refrigerator until ready to serve

So it just goes to show that a little additional planning, can mean a night of dining pleasure. You simply insert the plug of your favorite bottle of red, and voila - a gourmet campfire awaits you!