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As part of our “Get Outside” camping feature in our July/August issue of Journey magazine, we thought we’d get a little creative and offer up a few camping recipes for you to try out as you take in the Great Outdoors this summer. The following dishes were created especially for Journey campers by Alan Kwan, corporate chef of Scarpetta (of chef Scott Conant fame) in New York City. For his amazing Huevos Rancheros Frittata camp recipe, consult page 29 of your July/August Journey magazine.

Whole Roasted Brook Trout
Serves 2

Required
Cutting board
Chef knife
Aluminum foil
Grill and open fire

Ingredients
2 ea freshly caught brook trout
Salt
Pepper
1 ea lemon, sliced thin
Rosemary
Thyme
4 ea cloves garlic, 2 hand crushed, 2 sliced thin
2 ea medium Russet potatoes, washed and sliced thin
Extra virgin olive oil
Half small onion, sliced thin

Procedure
1. Start your camp fire and place grill in a medium hot spot.
2. Scale, gut, and trim the fresh brook trout. Rinse well and pat dry. Season the inside with salt and pepper. Stuff the inside of the fish with a few slices of lemon, a sprig of rosemary, a sprig of thyme and a crushed garlic clove.
3. Lay out two piece of aluminum foil about 1 foot by 1 foot. On each piece of foil, in the center, shingle half a potato the length of the fish. Season the potatoes with a little salt and extra virgin olive oil.
4. Lay half a sprig of rosemary and 1 sprig of thyme over the potatoes.
5. Sprinkle a few pieces of onion on the potatoes and half a clove of garlic.
6. Place the fish on top the potatoes. Repeat the process of layers in reverse order so that the potatoes are on the outside of the fish. Drizzle with a little more extra virgin olive oil.
7. Gently roll the foil over the fish and seal tight.
8. Place the fish on the grill and cook for about 8 minutes per side. Cook slowly to ensure the potatoes are cooked through.
9. Gently open each package and remove the fish. Serve the potatoes on the side. Or serve as is in the foil.


Herb Grilled Chicken and Potatoes
Serves 2

Required
Cutting board
Chef knife
8-inch sauté pan
Grill and open fire
Small pot Mixing bowl

Ingredients
1 ea whole chicken (about 3 pounds)
1 cube chicken bouillon
Water
1 Tbsp Rosemary, rough chopped
2 Tbsp Thyme, rough chopped
4 ea cloves garlic, chopped fine
Half cup Extra virgin olive oil
1 ea lemon, sliced thin
2 ea medium Russet potatoes, washed and sliced thin
Half small onion, sliced thin
Salt
Pepper

Procedure
1. Start your camp fire and place grill in a medium hot spot.
2. Remove the backbone of the chicken and the first two sections of the wing.
3. Combine the chicken bouillon and water (as directed on the package) to the small pot and bring to a boil. If you have time, add the chicken back and wing sections to the bouillon to make it more flavorful.
4. In a mixing bowl, combine the rosemary, thyme, garlic and extra virgin olive oil. Mix and marinate the chicken in the oil. Place a few lemon slices over the chicken.
5. In the sauté pan, rub a little oil inside. Shingle the potatoes on the bottom of the pan. Sprinkle a few onions over and a little of the garlic. Season the potatoes with salt and pepper. (Be careful not to overdo it with the salt since the chicken bouillon is already salty.)
6. Repeat the layers until all the potatoes and onions are used. Make sure the potatoes are the top layer.
7. Pour chicken stock over the potatoes until it just covers the potatoes. Bring to a boil and move to a place to simmer. Continue cooking until the liquid is gone. Make sure the potatoes are tender. Add more stock if they aren’t.
8. Remove the chicken from the marinade and wipe off the excess oil. Season with salt and pepper. Place on the grill skin side down and layer a few unused lemons on the other side. Cook for about 3 minutes, rotate 90 degrees to create cross marks, and cook an additional 3 minutes.
9. Turn the chicken over and continue cooking. Top the chicken with a few more slices of lemon. Continue cooking for another 5 minutes. Move to a cooler spot if needed. Be careful not to burn the chicken. Poke the thick part of the thigh—if the juice runs clear the chicken if fully cooked.
10. Remove the chicken from the heat and cut in half.
11. Reheat the potatoes over high heat to brown the bottom of the potatoes. Serve immediately.

Do you have a favorite camping recipe of your own you’d like to submit? E-mail it to journey@aaawin.com, and we’ll post it here on our website!