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... fierce food at home

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CAMP

 

Southwestern food has an appeal all its own. A little rugged, a little smoky, a little chili, and always welcoming and unpretentious. Try this south by southwest blend for a taste of cooking over an open fire, even when you're grill is out of propane and it's too hot to go outside anyway. Blended with sweet paprika, smoked sea salt, onion, smoked paprika, smoked peppercorn, sun-dried tomato, chipotle, mesquite, sage, cumin, and rosemary.

Mix 1 part CAMP with 2 parts brown sugar for a tasty BBQ dry rub.

A natural for roasted potatoes, brings outdoor flavor to meats and veggies just as well.

Season your favorite cooked greens for smoky campfire flavor.

Blend with ketchup for instant BBQ sauce. Stir into mayonnaise for the perfect Southwestern burger topping.

Mix with a little brown sugar and dust over thick cut bacon for your own "pig candy."

Mix with a little margarita salt and dust the rim of a cocktail glass for a next level Bloody Mary or Maria.

 

One-Skillet Crispy BBQ Chicken
~Serves 2- 4~


4 bone-in, skin-on chicken thighs
6 ounces potatoes, cut into bite size pieces
4 tsp CAMP, divided
4 tsp olive oil, divided
2 ears corn, cleaned and cut into thirds or quarters
1 small red onion, cut into wedges
3 Tbsp LulaBre Speakeasy Jam (or your favorite peach, apricot, or orange marmalade)
1 Tbsp tomato paste & cider vinegar (opt - try Thieves vinegar!)

Preheat oven to 425°. Season chicken with 1-2 tsp CAMP and place skin side down in a medium-large cast-iron or other ovenproof skillet. Arrange potatoes & onions around chicken, drizzle with 2 tsp oil and 1 tsp CAMP. Heat skillet to medium and cook, without moving chicken but turning veggies occasionally, until chicken skin is golden brown and crisp, about 15 minutes.
Remove chicken and veg to a plate. Remove all but about 2 Tbsp fat.
Stir in remaining CAMP, jam, tomato paste & vinegar if using, and cook over medium-low, stirring until well combined and fragrant. Spoon this sweet-smoky sauce into a bowl and set aside.
Drizzle remaining oil into skillet and place chicken skin side up. Add potato-onion mixture and nestle in corn. Transfer to oven and roast until chicken is cooked through, about 10–15 minutes.
Serve brushed with CAMP BBQ sauce.