Trout On A Nail For Double Enhanced Flavor

It's primitive for sure but the taste of your freshly caught trout is enhanced and delicious when you use this method to cook your fish.
First things first:
Split the fish through the back so that it opens up like a book, with the belly as the spine.  Remove the backbone and viscera.  Rinse the fish thoroughly inside and out using cold water then dry it with paper towels.
Secondly:
Brush the fish with some melted butter.  Then nail the fish skin-side down to an untreated oak, hickory, cedar or other hard wood plank.  Ideally this should be about 10 inches wide and 3 feet long.  Use six nails to ensure a tight fit to the board.  Be sure not to nail all the way through the board as you'll need to remove them after cooking has been completed.
Third:
Combine brown sugar, mustard, paprika, salt and pepper in a small bowl.  Brush the trout again with some of the remaining butter and sprinkle the spice mixture onto the flesh rubbing it gently to be sure that it adheres.
Fourth:
Now make sure you have a roaring hot fire.  I know that usually you don't want your campfire to be so hot you can hardly stand by it but in this case you most certainly do.  You're going to use the relfected heat from the fire to cook your fish and flames are helpful in this case.  Stand the board approximately 12-18 inches away from the fire with the head of the fish toward the bottom.  Prop it up with a few sticks and it should be steady enough for your cooking session.
The cooking time for your fish should be around 15-20 minutes and  you can check to see if it is cooked to your likeing by using your fingertip.  If the flesh flakes off it is done.
And finally...
Enjoy this great fish by removing it from the board.  Use something to protect your hands from the heat and remove the nails and transfer the fish to a plate.  Garnish with fresh sprigs of dill and drizzle a little lemon juice over your fish to enhance it's flavor.

Now that wasn't so hard was it?  And best of all you've learned a new survival skill at the same time.
Get cooking!

Breakfast Bologna In A Bowl

When I was young my family would go on small camping trips. I don't remember much about the campsites or where we went but I do remember the fantastic smells of food cooking over the small two-burner Coleman stove. Here is one of my favorites that I still make today. I think you'll enjoy it. Simple, fast and delicious is all I'll say about it. Give it a try tomorrow morning. Your kids will even love this one.

INGREDIENTS:
1 package of sliced bologna. Thin sliced works best.
2 eggs.
1 cup of shredded potatoes.
Shredded cheese of your choice.
Salt, Pepper as seasoning.
1 Naval orange sliced.

PREPARATION:
In a frying pan (preferably iron skillet) drizzle a small amount of butter, Pam or olive oil.
Place a slice of bologna onto the hot pan being sure that it heats evenly. You would normally slice into one side of the meat to keep it from curling but don't do that. You want it to curl up at the edges forming a small cup.
While this is frying take another pan and scramble the eggs. I prefer to mix the cheese into the eggs while they're cooking but if you prefer you can just add it to the top after the eggs have cooked.
Once the meat is fried and curled place the scrambled eggs in the small cup that has been formed.

While all of the cooking was going on you should also have been frying your shredded potatoes to a nice browned consistency. Serve these along with your fried bologna bowl along with a slice of fresh Naval Orange.

And to drink along with this tasty meal... perhaps a tall glass of frosty orange juice or a nice hot cup of coffee.

Good Morning To You!
Steve and Kim

Deep Fried Mac and Cheese

I've always wondered if this could be done but never had the courage to try it. I certainly will now! Just watch as one of my favorite people on earth, Paula Dean, prepared deep fried Mac and Cheese. It looks Soooo good!