Skewer It on the Fourth
I like nothing better than working up a sweat by hiking or snow-shoeing through the great outdoors.
But at the end of that, when I’m spent, starved and sweaty, I long for a hot shower (with adequate water pressure) and a real bed (preferably with fine linens).
Which is probably why I confess I’ve only camped once in my life.
And I had to be sweet-talked into it.
That’s why I was happy to find that “The Great Outdoors Cookbook” (Oxmoor House) by the editors of Sunset magazine, of which I received a review copy, is made for die-hard campers, as well as folks like me who’d rather do their outdoor cooking in their own backyard.
The book is divided into recipes for “Campfires,” “Home Fires,” and “Inspired Fires” (when you dig pits and such). There are even tips for foraging and doing a seafood boil on the beach.
“Halibut Kebabs with Grilled Bread and Pancetta” is as easy as it gets. Chunks of halibut are quickly marinated in olive oil and fresh rosemary before being threaded on long skewers with pancetta and bread cubes.