East Coast Glamping

Saw this today in the Edmonton Journal courtesy of ATCO Blue Flame Kitchen’s column. And it looks so delish we had to share!

Love rosemary & lemon combo and the make-ahead factor is perfect.  Bring marinating steak in a heavy duty ziplock. Same goes for potato salad.

Full Recipe here.

Here’s you’re Shopping List:

Ribeyes:

• 2 tbsp (25 mL) chopped fresh rosemary
• 2 tbsp (25 mL) olive oil
• 2 tbsp (25 mL) fresh lemon juice
• 1 tsp (5 mL) grated lemon peel
• 1/2 tsp (2 mL) freshly ground pepper
• 1/4 tsp (1 mL) salt
• 2 cloves garlic, crushed
• 4 rib-eye steaks, 1 inch (2.5 cm) thick

ATHENIAN POTATO SALAD

• 4 cups (1 L) halved small red potatoes
• 2 cups (500 mL) green beans, trimmed and halved
• 2 tbsp (25 mL) fresh lemon juice
• 1 tbsp (15 mL) Dijon mustard
• 1/2 tsp (2 mL) hot pepper sauce
• 1/4 tsp (1 mL) rosemary, crumbled
• 1/4 tsp (1 mL) salt
• 3 tbsp (40 mL) olive oil
• 1 tbsp (15 mL) chopped dried tomatoes
• 1/2 cup (125 mL) kalamata olives, pitted
• 1/2 cup (125 mL) shredded feta cheese

Follow link for How-To.  Serves 6 — 8.

Don’t forget the:

• Asparagus
• Small container of olive oil and balsamic vinegar
• Salt & Pepper.
• Tinfoil for grilling, Tongs. Grill for over the fire or  BBQ.

For the asparagus, we’d toss in some olive oil and balsamic and grill at the campsite. Finish with a squeeze of lemon.

Happy Glamping!