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When you have just a couple of campers and are looking for some simple camp cooking, try out the simple and fast technique of tin may cooking. All you’ll need is a fresh tin can – a one gallon size can works nicely. Your source of heat can be a little campfire, or if wood burning is illegal, a small buddy burner will work well, which may be located at sporting good stores or online. Place your meal from the tin can and easily warm the contents of your can over a flame. This technique works great for soups, beans and poultry.
A more time-consuming camp cooking technique that also produces delectable meals is pit cooking. It is also a wonderful camp cooking method if you’re using a dutch oven or cast iron cookware. Pit cooking calms your meals by heating stones and coals that are concealed in the floor. As the stones cool off, their emitted heat cooks the meals. To pit cookfirst dig a hole that’s about three times larger than your cookware. Line the pit with stones and construct a fire in the middle. Once the fire has burned rapidly for approximately one hour, push the warm coals and stone into the center. Layer your wrapped meals or covered skillets on top of the stones and coals and place on top. Following a few hours, you’ll have some delicious camp food to enjoy.
We hope you got insight from reading it, now let’s go back to steak with caramelized figs, blue cheese and balsamic recipe. To cook steak with caramelized figs, blue cheese and balsamic you need 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to cook Steak with caramelized figs, blue cheese and balsamic:
- You need 2 beef steaks (I used bone-in striploin)
- Prepare 1 small handful fresh thyme
- You need 1 large shallot, chopped
- Prepare 50 g gorgonzola, thinly sliced or broken into small chunks
- Use 2 green figs, quartered
- Use Good quality aged balsamic vinegar for drizzling
Steps to make Steak with caramelized figs, blue cheese and balsamic:
- Add a splash of olive oil and a pat of butter to a large pan on high heat. Season the steaks well with salt and freshly cracked black pepper, and sear them for 3 to 4 minutes on one side.
- Flip the steaks over and lay the thyme sprigs on top. Add a few more tbsp of butter to the pan and let it melt. Baste the meat and thyme with the melted butter for another 3 to 4 minutes. Throw away the thyme sprigs and remove the meat to a plate. Top with the blue cheese so it can melt as the steaks rest.
- Add the shallot and figs to the pan. Let fry, turning the figs over as needed, until the figs are caramelized and the shallot softened but not burnt. This'll only take a few minutes.
- Arrange the figs and shallot on top of the steaks. Drizzle everything with a few tbsp of balsamic vinegar. Serve hot.
This time, I am going to make it a little bit unique. This is gonna smell and look delicious. Now, I normally love fig jam with blue cheese, but I felt the steak called for something a bit richer and more complex. My husband helped me think of the perfect jam to accompany the blue cheese for this crostini recipe - a savory caramelized red onion and blueberry jam , which includes splashes of balsamic vinegar and red wine. Deglaze the pan with the balsamic vinegar, scraping up any brown bits from the bottom.
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