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Saturday, August 24, 2019  Spokane, Washington  Est. May 19, 1883
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Top 5 camp meals from our epic Alaska journey

Sure, our trip to Alaska was filled with challenges. Long days in the car, cold, rainy weather ... but one thing that was always awesome was the food. We had some spectacular dinners, thanks to access to some amazing ingredients. Yes, the fish exceeded our sky-high expectations. Here's our faves. 

Shrimp Tacos

Seared in the Lodge cast iron grill pan and piled onto a pico de gallo-spiced cabbage salad, we used busted taco shells to scoop up this feast. Because crispy things break when traveling in the trunk.

Halibut Olympia

Leslie interviewed Anchorage chef Carlyle Watt, who mentioned this decidedly old-fashioned fish dish, smothered with mayo and sour cream and topped with Ritz crackers. It was sublime, savored on a blustery night outside our wonderful oTENTik accommodations in the Yukon.

Egg Salad Toast

Speaking of chef Carlyle, he and his talented team create award-winning breads and pastries at Fire Island Rustic Bakeshop, and we grabbed a loaf of the Corn Grit sourdough on our way out of town. Sliced that bread and toasted it on the gas grills at the excellent Tok RV Village. Pepper sauce seasoned egg salad has become one of our go-to morning meals, but that wonderfully chewy toast took it to the Next Level.

Salmon Puntanesca

Cooking Coho in a foil pouch in the cast iron, with the lid on top made the fillet extra tender and juicy, perfect on top of spaghetti and a bottle of marinara goosed up by the addition of sardines.

Ravioli en Brodo

Cooking Trader Joe's goat cheese ravioli (or any brand, but we love TJ's best) in chicken broth creates a main course that doubles as a warming soup. Served over fresh arugula and drizzled with pesto, it fills that craving for something green on the road.

What are some of your favorite meals to cook outside when on the road?  

Leslie Kelly
Leslie Kelly is a freelance writer.