Tipsy Campfire Nachos and Real Canadian Nanaimo Bars. Here are two fireside treats for all ages.
Tipsy Campfire Nachos
Camping Essentials: Tipsy Campfire Nachos
- 1 tablespoon chili powder
- 1 tablespoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes
- 1 teaspoon table salt
- 1 teaspoon cornstarch
- 1 pound ground pork
- 1 yellow onion, diced
- 1 medium-sized red pepper, diced
- 2 jalapenos, seeds removed and finely diced
- 3 tablespoons tomato paste
- ½ can of beer (lager or pale ale)
- ¼ cup water
- ½ block of Tipsy cheese, grated
- 1 250 gram bag of tortilla chips
- Optional Garnishes including Chopped cilantro, Lime Wedges, and/or Sour Cream
- At home, mix spice mixture and cornstarch in a small sandwich bag and pack with other food.
- Once at the camp, brown ground pork in cast iron skillet over hot white coals or low flame. Add onion, jalapeno, and red peppers and cook until onions are fragrant.
- Add spice mixture to meat and veggies and stir in tomato paste. Crack open a beer and slowly pour half into a skillet, stirring carefully to avoid steam. Cook for 2-3 minutes, stirring often and adding water as needed to ensure a thick sauce.
- Remove the skillet from the fire and pour mixture into bowl and set aside.
- Layer half the tortilla chips, half the meat sauce, and half the cheese in the same cast-iron skillet (be careful, the skillet will be very hot). Repeat. Cover with aluminum foil and return to heat for 2 minutes or until cheese is melted throughout.
- Remove from heat and, using tongs, serve nachos on plates with desired optional garnishes. Do not eat directly from the cast iron skillet as it retains heat for a long period of time. Finish your beer and enjoy!
Real Canadian Nanaimo Bars
- 3/4 cup of unsalted butter melted
- 1/4 cup Sugar
- 4 Tbsp Water
- 6 Tbsp Dutch Cocoa Powder
- 1 cup finely shredded coconut
- 2 cups graham wafer crumbs
- 1/4 cup ground almonds
- 1 cup butter, softened
- 8 Tbsp 35% whipping cream
- 4 tbsp vanilla custard powder
- 3.5 cups icing sugar
- 6 oz semi-sweet bakers chocolate
- 4.5 Tbsp unsalted butter
- Once you have all the ingredients together, prepare an 8″ x 8″ square cookie dish or casserole pan by lining it with parchment paper.
- Melt the butter, sugar, and cocoa powder in a double boiler ( a bowl set over a pot of simmering water). Once mixed together and liquid, add the almonds, graham crumbs, and coconut. If the base mixture seems too thick add some of the water to the mass to make it more pliable. You want the Nanaimo base to be mold-able yet hold together. Press the base into the parchment-lined pan.
- Chill the base in the fridge until firm, about 15 to 20 minutes.
- While the base is chilling, add the softened butter, icing sugar, and custard powder to an electric mixer. Beat the butter and sugar mix until creamy, fluffy, and has the consistency of icing. Slowly add the 8 tbsp of whipping cream and continue beating until the cream is incorporated. The icing should be smooth and have a velvety texture.
- Once the graham crust base has set, use an offset spatula and spread the icing mixture evenly over the base layer. Again return the dish to the fridge to let the icing set, about 10 minutes.
- Melt the remaining semi-sweet chocolate and butter over the double boiler on low heat. Once the buttercream icing layer has set, pour the chocolate ganache over the Nanaimo Bars and again using an offset spatula, spread the chocolate over the top.
- Refrigerate one more time for at least half an hour to ensure everything is nice and cold, then cut the Nanaimo Bars into whichever shape or size you like!
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