By Lisa Williams of Plano, Texas
Having raised two Eagle Scouts, with a third son climbing through the ranks, Lisa has one motto she lives by for cooking outdoors: “Be prepared!” This certainly comes in handy during her annual Thanksgiving campout, where she cooks 20 turkeys complete with all the trimmings, for over 100 Boy Scouts and their parents.
One challenge that forces Lisa to be creative with her cooking comes from the fact that her family is full of picky eaters with particular tastes. She is constantly on the lookout for recipes that will please the whole family, while encouraging them to try new foods. Lisa is part of a full house that consists of her husband, their three boys and dog Mufasa.
Ingredients:Extra virgin olive oil
1 4-6-ounce swordfish steak
4-8 asparagus spears
1 tablespoon cumin
2 tablespoons lime zest
BBQ steak seasoning to taste
Salt & pepper to taste
8-ounce marinated roasted red peppers
3 tablespoons butter or margarine
3 tablespoons flour
1 tablespoon chicken bouillon paste
1 1/2 cups chicken broth
Other Materials:
Heavy duty aluminum foil
Sauce pan or skillet pan
Potato masher or food chopper
Serving spoon
Small pairing knife
Vegetable peeler
Narrow bulb whisk
Fireproof BBQ tongs
Zester/grater
Preparation:
1. On a 12-inch square of aluminum foil, drizzle some extra virgin olive oil and place one swordfish steak atop. Drizzle fish with extra virgin olive oil and sprinkle with cumin, lime zest, steak seasoning and salt and pepper. Flip fish over and repeat on the other side.
2. Surround and top the steak with the asparagus spears and fold all corners of aluminum foil to center. Seal "Turtle" packet by crimping together the edges of the foil. Each family member can make their own packet. When the coals/firewood have settled to a glow, place all packets directly onto the firewood/coals.
3. While the steaks are cooking, prepare the red pepper pesto by drizzling extra virgin olive oil on
4. roasting peppers over the fire for 30 minutes until tender. Clean off blackened skin. Chop in processor and keep in a jar until ready to use.
5. In a hot skillet or sauce pan, melt the butter, add the flour and whisk together for a minute or two creating a "roux." Add the chicken bouillon, whisk again and then the broth. Continue stirring until thickened. Add the red pepper pesto to the gravy, using the masher to incorporate the peppers if necessary, and stir together.
6. After 25-30 minutes in the fire (depending on the heat), the steaks should be done and the asparagus tender. Use your tongs to lift each packet from the fire. Open each packet carefully and smother in the Red Pepper Gravy. Enjoy!
Estimated Cook Time: 45 minutes
Wine Pairing Varietal:
Redwood Creek® 2006 Pinot Grigio
