By Chris Bosetti of South Milwaukee, Wis.
Always inspired by fresh and natural ingredients, Chris insists that nothing can be more delicious than cooking fresh-caught fish over a campfire after a long day of paddling. She stresses that it is not where you are cooking, but with whom and finds that a great glass of red wine with friends around the backyard fire pit can make the perfect evening.
Whenever she goes camping, Chris makes sure to create an “instant refrigerator” by placing fresh ingredients in a metal cook pan with a splash of cold water, covering the pan and placing it in the shade with a wet cloth covering the pan. However, she makes sure to watch out for bears or any other hungry animals around camp. Chris applies her passion for the outdoors everyday as a middle school science teacher and environmental education coordinator. She lives with her husband, Bryan and their two sons, Cooper and Fletcher.
Ingredients:1 onion (sliced)
1 potato (sliced, peeled or unpeeled, depending on preference)
1 handful baby carrots (about 7-9)
4 walleye filets (fresh, from 2 fish)
2 Tablespoons capers (optional)
2 Tablespoons dried dill (optional)
Sea salt
Black peppercorns (crushed between two flat rocks in doubled, resealable plastic bags)
Sea salt and black peppercorns
1 lemon (optional)
1 (minimum) bottle Redwood Creek® Chardonnay
Materials:
Cutting board
Corkscrew
Knives (paring and slicing/dicing)
Wine glass
2 large frypans with flat bottoms
(12” diameter or slightly larger)
Paper towels
Liquid measuring cup with pour-spout
Tongs
2 Teflon/plastic serving spatulas
2 Teflon/plastic serving spoons
Water
36-quart cooler
Extra wide heavy duty aluminum foil
2 flat rocks
Zipper-lock bags
Preparation:
1. At home: In large zipper-lock bag, put heavy onion, potato, and carrots. Secretly stash in campmate's way-too-light backpack.
2. At camp: Catch and filet walleye.
3. Pour and enjoy a glass of Redwood Creek Chardonnay to celebrate.
4. Lay out sheet of heavy-duty aluminum foil and layer half of the: filets, onion, potato, baby carrots, capers and dill.
5. Enjoy another sip of Redwood Creek Chardonnay.
6. Repeat steps on another aluminum foil sheet. Sprinkle fish with salt, pepper and Chardonnay.
7. Tent aluminum foil around fish, leaving room for steam to circulate. Place aluminum foil packs in frypan with 1-inch of water and place over medium-hot campfire.
8. Enjoy another few sips of Redwood Creek Chardonnay while zip packs simmer for 30 minutes.
9. Open aluminum foil and squeeze lemon over zip pack. Look around you in amazement of the natural world.
10. Toast and savor a sip of Redwood Creek Chardonnay. Dig in.
Estimated Cook Time: 30 minutes
Wine Pairing Varietal:
Redwood Creek® Chardonnay
