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Recipes

Cooking by the Campfire


We could write 101 reasons that Texas is the best, and having some of the best winter camping in the country is one of them! We wandered our way from the southern border to Dallas-Forth Worth on our Texas tour to see our stores and warehouse. What we  found along the way was some great camping and stunning views that inspired delicious oil-vinegar pairings and even better recipes made extra tasty by cooking over a fire and under the stars.

 

Region: Houston
Place: Big Thicket National Preserve
Combo: Pecan Balsamic + Rio Grande Orange Infused Olive Oil
Recipe: Pecan-Whiskey Manhattan + Bacon-Brussel Sprouts

How to Make It:

  1. Make your Pecan Whiskey Manhattan with our recipe here.
  2. Heat pan over fire and add Rio Grande Orange Olive Oil
  3. Put bacon in the pan then add quartered brussel sprouts (suggestion, use eight strips of bacon per pound of brussel sprouts).
  4. Cook till both bacon and brussels are your preferred level of crispy-brown.

 

Region: Houston
Place: Bluff Creek
Combo: Jalapeño Lime Balsamic + Sweet Basil Olive Oil
Recipe: Breakfast Tacos

How to Make It:

  1. Fry or scramble eggs in our Sweet Basil EVOO and place in corn tortilla
  2. Chop fresh jalapeños and add to taco with a handful of cheese
  3. Drizzle Jalapeno Lime Balsamic over taco innards
  4. Wrap the whole thing in foil and let crisp in the embers of your campfire

Region: Hill Country
Place: Colorado Bend
Combo: Coratina Reserve Oil + Roasted Garlic Olive Oil
Recipe: Toast & Cheese

If you’re like us and take a trip to your favorite Whole Foods and Aldi’s in Austin, you can’t help but grab a loaf of bread and a combo of cheese ends that lets’s us try some that we normally wouldn’t dive into. Slices of bread toasted over an open fire dipped in our Coratina and Garlic Oils pair perfectly with any cheese that you choose!

 

Region: Hill Country
Place: Enchanted Rock
Combo: Peach Balsamic & Happy Jalapeño Olive Oil
Recipe: Campfire Hotdogs
  

How to Make It:

  1. Chop bacons and onions, grill in a pan with Happy Jalapeno EVOO
  2. Roast a hotdog on a stick (we personally like to believe that the stick is necessary)
  3. Toast your bun on a nearby stone and add your hotdog and toppings.
  4. Drizzle Peach Balsamic to your level of delight

 

Region: West Texas
Place: Hueco Tanks
Combo: Meyer Lemon Olive Oil & Cucumber Melon Balsamic
Recipe: Roasted Carrots & Quinoa Salad

How to Make It:

  1. Drizzle Lemon EVOO over carrots, wrap in foil, and roast your campfire embers.
  2. Boil water in a pot and cook your quinoa
  3. Slice grapes and onions, and add to cooked quinoa, along with craisins and almond slices (craisins and almond slices make a great snack when you hit the trails too).
  4. Drizzle Cucumber Melon Balsamic over your quinoa salad

 

Place: Big Bend
Combo: Pecan Balsamic + Picual Reserve
Recipe: Baked Potato

How to Make It:

  1. Wrap a potato in foil and cook in the fire for 30 minutes
  2. Cook onions, bacon and mushrooms in a pan with picual reserve
  3. Slice potato open and add cooked toppings
  4. Rewrap potato in foil and cook for another 15-30 minutes
  5. Once soft, crack back open and drizzle Pecan Balsamic and Picual Reserve

 

Region: Panhandle
Place: Caprock Canyons
Combo: Rio Grande Orange Olive Oil & Fig Balsamic
Recipe: Rice with Mushrooms & Tomatoes

How to Make It:

  1. Cook rice in a pot
  2. Sauté mushrooms and tomatoes with Rio Grande Orange EVOO
  3. Stir all together and drizzle Fig Balsamic over all

 

Region: Pan Handle
Place: Palo Duro Canyon
Combo: Rattlesnake Olive Oil + Jalepeño Lime Vinegar
Recipe: Spicy Stew

How to Make It:

  1. Place the following into a pot and let simmer for 1.5 hours
    – Your protein choice, 1 lb. Sauté protein in oil and flour, over the fire. Add your protein into the broth made of the following ingredients:
      1 Cup of red wine
      4 Cups of broth
    — 5 Teaspoons Rattlesnake Olive Oil
    — 2 Tablesppons Jalapeno Lime Vinegar
    * For a vegan recipe, swap the protein for 1.5 lbs of mushrooms and 1 cup of broth instead of 4. Add 2 tbsp. tomato paste and a can of crushed tomatoes.
  2. Then toss the following in and let simmer for 30 more minutes:
    — 1 Chopped Onions
    — 2 Chopped Potato
    — 5 Chopped Carrots