Inspiration from Another Source

By Keith N Fisher

As part of the prizes for taking third place at a cook off, we received a video. A man named Johnny Nix demonstrated the art of campfire cooking. He was the host of a cable TV series called Campfire Café for awhile.

We won the video in 2005 and I couldn’t remember watching it, so I decided to see what Johnny had to say. He spent a lot of time on fire building techniques and cast iron seasoning, then cooked a few recipes. One intrigued me in particular.

Have you ever roasted corn on the grill? Basically, I pull the shucks down, take off the silk, wrap the shucks on and toss them on the grill. Johnny, added a new twist that you might like. After pulling down the shucks and removing the silk, he wrapped each cob with bacon. What do you think?

Being one who hardly ever puts butter on corn, I’m not sure I’d like it. I might try it though, and see what others say.

Do you get inspiration from videos? I do. I watch how to shows on PBS and get psyched up to remodel the house or plant the garden. I also watch to remind me of past glories. Since I’ve been writing my cookbook, I’ve been fired up about outdoor cooking again. I went looking for the video of me cooking Dutch oven on TV and found the one with Johnny Nix.

We were given three of the same video, maybe I’ll hold a contest and give one away. What kind of contest could we have? I’ll think about it, and let you know. Until then, keep on cooking.

 

How've you been?

By Keith N Fisher

Between remembering recipes for the book, and cooking new ones, I’ve been busy this summer. Still, I’ve been cooking for a few groups and that was gratifying. Take a look at the pictures.

With work schedules and other stuff getting in the way, I haven’t been able to go camping at all. My fishing pole is collecting dust, I’ve got cabin fever and I’m beside myself.

It helps to write on my front porch during the early morning hours, but I keep staring at my camp trailer, looking forlorn and neglected. I managed to reorganize my cooking stuff tonight so that helped, but it reminded me of the repairs I need to do. My fire tools need cleaning and a new coat of black paint.

I hope you’re getting many opportunities to do some camp cooking this summer. Meanwhile here are some of the pictures I’ve taken.



something new I'm working on

Cooking up the Words

Keith at Utah County Fair 2000.
Cooking alone, he took first   

By Keith N Fisher

I was having a dinner with an editor, her husband, and other writers at a conference in May. I was asked about my writing and what I’m working on. I talked about my fiction and the different books I’m shopping. "But," I said. "I’ve got three publishers interested in my cookbook."

The Editor, who works for an LDS publisher, and has been my friend, perked up and asked if I was a cook. I said, "yes, I’m a former world champion Dutch oven cook." Her jaw dropped and she asked for the particulars. The conversation ended with her telling me she’d been waiting for someone to submit a Dutch oven cookbook and I’d just become the new Dutch oven guy for her company.

I’d always planned to write a cookbook, but I’ve put it on the back burner, trying to perfect my fiction. Needless to say, I was flattered to be the Dutch oven guy and I went home and worked on the cookbook.

As I’ve mentioned on other blogs, I thought all my recipes were in the same format. I discovered that in all the years of competition, I’d used many formats so I asked the editor. She told me she didn’t care what format I use, but they need to be in the same one. After reformatting, I gathered everything I’d written on the subject and rewrote that, too.

Meanwhile, I’ve been trying to remember recipes I invented over the years, but never wrote down, and I’m creating new dishes. It’s going to be a good cookbook, and I hope to provide links to explanatory information in the electronic version.

While formatting, memories of cooking certain dishes and the events associated, began to surface. Little things I’d forgotten about cook offs and other events. Some of them were painful, some were happy. I hope you can develop your own memories as you read through my cookbook. It will include all of camp cooking, not just Dutch oven and its tentative title is The Camp Cook in your Backyard.

Which brings me to the point . . .
 In my quest for publication of my fiction, I’ve neglected this blog. I originally created it to post a weekly article for Your LDS Neighborhood, but I developed a following, who I’ve neglected, and I’m sorry.

With the prospect of the cookbook, I will be posting here again. Stop by, get advice, kick-back, relax, and enjoy yourself. I’m almost done with the book, so be waiting with hungry hearts for the release.

Cooking for Twenty and Then . . .

By Keith N Fisher

Although my blog entries sometimes don’t show it, many of you know I’m a writer. I write women’s fiction. I belong to a critique group and we meet once a week to read each other’s work and give advice.

One day, Tristi Pinkston, one of the authors in our group, was brainstorming about her upcoming launch of Hang Em High. It’s the third, in the Secret Sisters series. Anyway, Tristi suggested an outdoor launch where I would cook cheesy potatoes.

She’s a fan of my potatoes and claims she would do almost anything for them. We shared her thoughts with the other ladies of the group, and the plan evolved into an event. It would be a book launch/signing for several authors, with balloons, face painting, water balloon toss, and other games, The August Authorama, promised to be a premier happening.

My part in the whole thing would be, to cook lunch for twenty authors, bookstore people, invited guests, and publishers, the list was impressive. After lunch, I would make cobblers for the masses.

Other than potatoes, I cooked Polynesian chicken, and steamed trees with mushrooms. I also made a special cobbler for the dinner.

Of course, I got Wendy involved and we made nine cherry cobblers to give to the masses of non-lunch eating guests. We started by cooking five, then another. In the end, we had two-fourteens, and one twelve-inch pot of uncooked dump cobbler. It's a good thing we didn’t add the soda.

What a day it turned out to be. The authors ended up with sunburns. It was hot, but the warm responses about my cooking were phenomenal. Perhaps the greatest, was from Amy Orton, editor at Walnut Springs Publishing. She asked for a cookbook. I gave her a business card and told her I also write women’s fiction. She noticed I’d listed this blog on the card, so I decided I’d better get back to posting here, again.

So, dear reader, I’m back. Life has been a series of ups and downs since I posted regularly. Many of my projects, including the cookbook, have been on the back burner, but its time to add a little water so they won’t burn there.

In December of 2010, I wrote about the logistics of making Christmas dinner for my ward. After my post, I think they decided to give me a rest, because I haven’t been asked to cook so much. Just goes to show that I should keep my mouth shut. Like the author’s event yesterday, I’ve always enjoyed cooking for people. Sometimes the work is overwhelming, but the gratification is wonderful.

Now, with the dinner, I made yesterday and more than one request for a cookbook, I have a feeling I’ll be hounded into writing it. I’m still writing fiction, but I guess its time to get serious about cooking again. I'll keep you posted.

August Authorama

I'm making Dutch oven Dump cobbler for this event. First come first served.

Come celebrate the launch of Hang 'em High, a novel by Tristi Pinkston

Too Much

By Keith N Fisher

It was with trepidation that I set up my kitchen with two Dutch oven tables and seven propane burners. I love being asked by the activities committee to cook Dutch oven food for our church group. It’s really gratifying to be the one they turn to. We were asked again this year to cook for the Christmas party, but we weren’t ready.

With job commitments and life in general, The Holidays have crept up on us unnoticed and we had to cook for 300 people. We made 13 leg-less turkeys, and four huge hams. I cooked it all in 12 Dutch ovens of various sizes and types.

After the cooking we stripped the meat off the bones and put it into portable roasting warmers, then took it to church.

You know, I’m going to stop listening to the committee when they tell me how many to cook for. It was too much. We purchased smaller turkeys with out legs or arms because we didn’t have enough Dutch ovens of the right sizes. I was left with a logistics problem of how to cook all that turkey.

I think the best solution, was our new 16-inch. We cut the backbone out and laid three of them inside. You can see from the picture, they fit perfectly and I was pleased. I relearned a lesson and feel like an idiot, however, but I used an aluminum ultimate Dutch oven with and expansion pack and placed in on the bad burner on one of my stoves.

The burner isn’t getting enough air so it blows black smoke, which entered the oven through the cone. I discovered my error quickly, cleaned off the birds and finished on a different burner.

I’ve almost had it with my Ultimate Turkey roaster. Even at low flame, the moisture boils out and can burn the bird if you don’t keep careful watch. The problem is removing the top lowers the temperature and prolongs the cooking. Perhaps if the lid sealed better, there wouldn’t be a problem.

After it was over, my wife swore off cooking for large groups, again. Since she was the one who agreed to do this party, I think she felt guilty.
“That’s what you said last time,” I said.

The thing is, I created a monster. I think she loves the gratification more than I do. I’m sure we will be cooking for more parties. I’ve seen the smile she gets when people compliment her.

We cooked way too much this time, and I wonder what they did with the leftovers.

Filling the Pot

By Keith N Fisher

How was your harvest festival/deer or elk hunt? I had a blast reuniting with my brothers and extended family. Deer hunting was secondary to getting reacquainted with my uncle and cousins. In fact, I think I’ve lost the killer instinct. Sitting around talking about old times and catching up with each other was great. Basking in the warmth of a good fire surrounded by nature made it even better.

On Thursday night, there were two outfits in our camp. On Friday morning, my daughter and I, went for a ride to find firewood and visit some of my old haunts. About ten years ago, somebody closed off an area where I spent a lot of my youth. I never learned the reason, but it seemed so arbitrary and unfair. I found the gate open this time, and I felt vindicated.

Later, I set up my camp kitchen under an Easy Up, and started cooking hamburger. Soon I added three kinds of canned beans, tomatoes, peppers, and ketchup, (since there was no tomato sauce). Mushrooms, onions and chili powder went in next. It turned into a pretty good chili.

That evening, our numbers grew, and camp swelled to a large group with many outfits. We sat around the fire and swapped tales about the good old days. I decided it’s time to write the stories my father told over the years. Just what I needed, another project.

By tradition, we woke before sunrise on Saturday morning. I rode up the mountain with my brothers. It was nice to hang out with them. We didn’t really care about shooting anything. It seems that sometime over the years, we turned the deer chase over to the kids.

The teenagers stayed in camp and played games and later, under our supervision, they shot the 22’s at targets, just like in the good old days. My deer hunting cousins are several years younger than me so I remember being the only kid in camp and following my dad and uncle while they traipsed around looking for deer. It’s nice to see a new generation associating with each other.

That evening, my older brother handed me a package of pork chops and asked me to cook them. I’d planned on making roast beef with potatoes but I began to improvise. I’d taken two Dutch ovens and I was fixing for everyone in camp. Since I’d been given two spaghetti squashes to take home with me, I baked one, and spooned margarine over to melt.

I didn’t have the ingredients for any of my pork chop recipes, so I seasoned with sage and thyme. Then added sea-salt and pepper before browning the chops over a burner. Next, I made a roux with flour, water, sage, salt and pepper. Using a whisk I added a little water to the juices in the pot, and stirred in the roux to make gravy.

With the pot simmering on coals I warmed the leftover hash browns from breakfast and served them with gravy. Dinner was delicious. My cousins were pleased.

In my outdoor cooking career, I’ve cooked in mystery bag cook-offs when we were given a bag of ingredients and told to make a recipe. I’ve made shredded pork enchiladas in a blizzard. I’ve substituted many things to make a meal, and came up with great recipes. Scouring my camp trailer for ingredients to cook my brother’s pork chops, however, brought joy into my heart.

I made bacon, eggs, and pancakes for breakfast on Sunday morning. I love how cast iron skillets fit right in with Dutch ovens. You can even use DO lids to cover the pans.

Something else happened on the deer hunt this year. With all the cooking and socializing, I got away from the world and found solace. I discovered the Cast iron pot in my soul had been filled with family togetherness. My daughter got reacquainted with some of her extended family and had fun. She said, she loves her cuzzies.

Now it’s time to winterize the trailer and get ready for cooking in the snow. Keep those pots full of good food.