Set of trees for the about section header for Burial Beer Company's Forestry Camp bar and restaurant, located in Asheville North Carolina

Camp Grocery Recipes

Ground Beef Meatballs

Ingredients

1 lb

ground beef

½

onion, minced

¼ Cup

shredded carrot

4 Cloves

garlic, minced

2 Tbsp

finely chopped parsley

2 Tbsp

finely chopped celery heart

1 Tbsp

finely chopped thyme

2

eggs

1 Cup

plain bread crumbs or panko

2 Tbsp

chili flakes

1 Tbsp

fish sauce

1 Tbsp

smoked paprika

1 tsp

ground fennel(toasted)

½ tsp

ground coriander(toasted)

½ tsp

ground black pepper

1-2 Tbsp

salt

Steps

1
Preheat the oven to 425 degrees. Mix all ingredients together(start with 1 tablespoon salt, add more if desired) in a stand mixer and incorporate at low speed at first, building to medium speed with a paddle attachment until everything is thoroughly combined.
OR
Mix all ingredients together in a large mixing bowl and with gloved hands mix well, until sticky and holds together. Cook a small piece in a cast-iron skillet and taste, adjust seasoning if desired. Once the meatball mix has been seasoned appropriately, begin to form into balls roughly the size of a golf ball.
2
Lay meatballs out separate from each other on a foil or parchment-lined baking sheet. Roast meatballs in a 425 degree oven for 20-25 minutes.
3
Once meatballs are roasted, enjoy them as is or mixed with your favorite tomato sauce with pasta or with anything else you see fitting found in your pantry or refrigerator. Get creative!

Pork Chops and Piperade

Ingredients

2 Cups

cold water

¼ Cup

salt

4-5

bay leaves(divided)

8 Cloves

garlic(divided)

Peel

of one lemon

A few

whole black peppercorns

2-4

bone-in pork chops

2 Cups

cold cider

6

red bell peppers, seeded and thinly sliced

2

yellow onions, thinly sliced

16 oz

canned or fresh tomatoes

¼ Cup

ham or bacon, diced

¼ Cup

olive oil

Steps

Brine
Bring the water, salt, 2-3 bay leaves, 4 cloves garlic, lemon peel, and peppercorns to a boil. Let cool to room temperature and add cider. Refrigerate until cold. Once the brine is cooled, you may add your pork chops. Make sure they are covered and not crowded. Allow to brine for several hours or overnight in the refrigerator.
Prepare Piperade
Meanwhile, cook onions and remaining garlic over low heat 5-10 minutes in olive oil until very soft and beginning to caramelize. Add, ham or bacon and cook along with onions for an additional 10 minutes before adding the peppers, tomatoes and remaining bay leaves. Season with salt and pepper. Cook this mixture for about 20 minutes or until desired consistency.
Cook Chops
For the chops: preheat a barbecue, gas or preferably charcoal grill. Season the chops with salt and pepper on both sides. Grill over high heat for 5 minutes per side, avoiding flames as much as possible. Continue to cook on a cooler side of the grill for approximately 10 minutes or until an internal thermometer reads 140 degrees. Allow chops to rest 10 minutes before slicing and serve with your hot piperade.
Tip
Purchase our pre-prepared House Piperade to save time in the kitchen!

Chorizo with Potatoes

Ingredients

2 LG

yukon gold potatoes

2 Cloves

garlic

4 Tbsp

extra virgin olive oil

2 Tbsp

parsley, chopped

Half

one lemon

1 package

Forestry Camp Chorizo Links

1 Cup

cider

1 Cup

water

Salt & Pepper

to taste

Steps

Prepare Potatoes
Cover the potatoes with cold salted water. Bring the potatoes to a boil and turn down to a simmer. Cook until the potatoes can be easily pierced with a wooden skewer or small knife.
Drain the potatoes and allow to cool to a temperature that the skins can be peeled off by hand. Break up the potatoes into bite sized pieces without mashing them.
In a frying pan large enough to hold the potatoes in a flat layer, heat up the olive oil just until beginning to shimmer and when a drop of water is added it crackles. Add the potatoes and season with salt and pepper. Cook the potatoes over medium heat and allow them to get crispy on as many sides as possible.
Finish the potatoes by adding the sliced garlic and parsley, cook for another 2 minutes before squeezing lemon juice all over the potatoes off the flame to avoid any flare ups.
Cook Chorizo
Preheat a barbecue, gas, or preferably charcoal grill.
Combine cider, water, and chorizo in a pot and allow to simmer for about 10 minutes.
When your grill is nice and hot with coals and no flames, grill the poached chorizo. Get a good char on both sides without burning.
Slice each link of chorizo in half and serve with the garlic potatoes. Dress with additional olive oil, lemon juice, fresh chopped parsley and sea salt if desired.

Dry-Aged Steak with Pesto Potatoes

Ingredients

2

1-1½ inch dry-aged ribeyes or new york strips

Salt & Pepper

to taste

1 lb

small new potatoes

2 Cups

arugula

½ Cup

grated cheese such as Howard's Gap or Parmesan

¼ Cup

toasted walnuts

1 Clove

garlic

¼ Cup

olive oil

Juice of

half a lemon

Steps

Pesto
In a food processor or blender, begin processing the walnuts with the garlic. Once broken up but not a puree, add the arugula and olive oil. Process or blend to a semi smooth consistency, add cheese and pulse a few more times. Finish with lemon juice, salt and pepper.
Prepare Potatoes
Meanwhile cover the potatoes with cold salted water and bring just to a boil. Turn down to a simmer and cook until easily pierced with a wooden skewer or small knife. Drain the potatoes and allow to cool slightly. Cut into bite sized pieces and toss with generous amounts of the pesto.
Cook Steaks
For the steaks, preheat a large cast iron pan just to the point of almost smoking hot. Preheat an oven to 450 degrees. Season both sides with salt and pepper. Lay the steaks down in the pan and allow to cook 2-3 minutes on each side. You're looking for a nice crust on the outside of the meat but not burnt. Remove the steaks from the pan and place on a baking tray with a rack or you could use parsley stems to lift the steak up off the pan. Place the pan in the oven and immediately turn down the temperature to 350 degrees. Allow the steaks to cook for 5-7 minutes and check the internal temperature. For medium rare pull the steaks out of the oven once they reach 125-130 degrees. Make sure to allow them about 10 minutes to rest before slicing and serving with pesto potatoes.

Tomato Pork Ragu

Ingredients

1 lb

ground pork

2-3 LG

fresh tomatoes

2 Cloves

sliced garlic

4-6

sprigs of fresh thyme

4-6

fresh basil leaves

¼ Cup

white wine

Salt & Pepper

to taste

¼ Cup

parmesan

2 Tbsp

butter

1 lb

dried or fresh pasta of choice

Steps

1
Bring a large pot of salted water to a boil.
2
Start by getting a large frying pan hot enough that a few drops of water will dance. Add the ground pork and break up with a wooden spoon, allow to cook on medium to high heat and render out some fat while getting crispy.
3
While the pork is cooking cut each tomato in half and rub the cut side on a cheese grater into a bowl. Discard the skin or save for another use.
4
Once the pork is cooked and broken apart, add the garlic and thyme, stirring to evenly cook the garlic. As soon as the garlic begins to turn golden brown, take the pan off the heat to avoid a flare up and add the wine. Return the pan to the heat and allow the wine to cook down by about half.
5
Next, add the grated tomato, season with salt and pepper and allow to cook for 2-3 minutes. Check the seasoning and adjust if needed.
6
Meanwhile, cook the pasta to al dente. Just before adding the cooked pasta, finish by tearing the basil leaves and adding them to the sauce, swirl in the butter and add the pasta. Simmer the pasta and the sauce for a few minutes and spoon into 4 bowls.

Bacon Jam

Ingredients

½ lb

thick cut bacon sliced into batons

½

yellow onion, minced

4

shallots, minced

2 Cloves

garlic, minced

¼ Cup

brown sugar

¼ Cup

maple syrup

½ Cup

apple cider vinegar

1 tsp

chili flakes

2 Tbsp

chopped celery leaf

Steps

1
In a medium sized saute pan, cook the bacon over medium heat until it is completely rendered and crispy. Remove from the pan and lay out on a paper towel or paper bag lined tray.
2
Reserve all the bacon fat you can, use 1 tablespoon bacon fat to begin slowly cooking the onions and shallots, stir often to achieve even color, keep the rest of the bacon fat for another use.
3
When the onions and shallots begin to caramelize(after about 10-15 minutes) add the garlic and chopped celery leaf, cook for an additional 1-2 minutes before adding the remaining ingredients as well as the cooked bacon.
4
Bring this mixture just to a simmer and allow to cook down slowly until it begins to thicken, about 10 minutes. Allow to cool in the pan until it is safe to pour or spoon into a heatproof jar.
Tip
Enjoy this with just about anything from your own artisan cheese board to a grilled cheeseburger.

Excellent Steak Sauce

Ingredients

1 Cup

beef stock

½ Cup

red wine

2 Cloves

garlic, minced

1

shallot, minced

2 Tbsp

picked thyme leaves

1

bay leaf

9 Tbsp

butter(divided)

12

whole anchovies

1 oz

dried porcini mushrooms

Salt & Pepper

to taste

1 Tbsp

parsley, minced

Steps

1
Melt just 8 Tbsp of butter in a medium saucepan, add the garlic, shallot, and thyme leaves.
2
Allow to sweat for 4-6 minutes, then add the red wine and bay leaf. Bring the wine mixture to a simmer and reduce to almost dry (au sec).
3
Once the wine has been reduced, add the beef stock and dried mushrooms and again bring to a simmer and reduce by half, season with salt and pepper. Let the sauce cool and strain into a blender or food processor.
4
Add the anchovies, remaining butter, and parsley to the sauce. Process to a smooth consistency.
5
Use immediately or let cool to room temperature, generously apply to any grilled steaks or meats.