Big Bear Recipes

So just to let you know I don’t really measure anything. I just find ingredients that I like and put them all together according to my taste preferences. These “recipes” will basically just be an ingredients list, measure at your own risk.

Clam Pasta 

Clam Pasta is such an easy, simple, and delicious dish. Who says you have to go camping and only eat wieners and marshmallows. Even without a kitchen you can excute a simple dish like this so long as you have fire and a pot large enough to boil water. 

Ingredients for my full meal, Clam Pasta served with a tomato and Burrata salad. You can pick up a bag of frozen Pre cooked clams if you don’t have access to fresh clams, and while I generally prefer fresh seafood, when you are camping and not by the ocean, frozen is the best way to go.

Step 1- bring a pot of salted water to a boil and drop your pasta of choice in. Cook to your desired preference. Drain, season with salt, pepper and olive oil. I also mixed my pasta with a half a cup of basil pesto. 

Pretty lackluster photo of some pasta cooking for those of you who don’t know what step one should look like.

Step 2- steam your clams man! I chopped up about 3 cloves of garlic and sautéed that with a little butter before adding white wine. 

White wine and garlic steamed clams.

Step 3-  Roughly chop some sundried tomatoes and toss all of  your ingredients together. Squeeze half of a lemon into the pasta mixture. Top with some lemon zest, olive oil, and sea salt. Serve hot. 

Add zest to everything, it gives it such a fresh pop of flavor.

Step 4. As for my Burrata salad, this thing is so simple it’s ridiculous. You don’t need much because Burrata and tomatoes are a match made in heaven. I just cut up a tomato, put a lump of Burrata to the side, drizzled some nice olive oil and topped with sea salt, and microgreens. The best things in life are simple. 

So delicious.

Finally, plate your meal and don’t forget to take a picture! Pair with white wine, like Sauvignon Blanc! 



BBQ Roasted Quail with sautéed Zucchini and smashed potatoes. 

This was my first time cooking Quail. In hindsight I wish I would have splayed it and cooked it over a wood fire. You will be seeing a lot more open fire cooking on this blog in future but like I said, this camper is new and I wanted to see what the kitchen could do. I have a very small oven that can reach a temp of 500. However, it just doesn’t cook like a real oven but it did get the job done. 

Step 1- get your tiny quails out, rinse them, pick off any lasting feathers, season liberally with salt and pepper. 


Step 2- Brush BBQ Sauce onto Quail and top with a pad of butter. They have so little meat and very little fat so the butter can help keep it moist. Had I tied the legs together that would have made it a bit more moist but alas, I’m not an expert chef. The key to cooking Quail since there is so little meat is fast and hot. I cooked these guys on 500 for 15 minutes, basting with BBQ sauce every 5 minutes and finishing under broil for about a minute. 


Step 3- prepare your potatoes. I can’t for the life of me understand why people by boxed and powdered potatoes. Making mashed potatoes in the easiest thing in the world, and cheaper than that boxed garbage. Pick potatoes of your choice, chop up or leave whole depending on size. Boil until tender in a pot of salted water. Drain. Smash, season with salt, pepper, and butter. Add milk until it’s the consistency you want. More milk equals creamier potatoes. I like mine lumpy! 

This was enough for 2 servings.

Step 4- Sautée your Zucchini. I cut my Zucchini in rounds and it was very simple. I chopped up 3 to 4 cloves of garlic and sautéed it in the pan with the Zucchini and some olive oil. Cook on medium high heat until both sides are browned. 


Step 5- plate, take a pic, eat and enjoy. 

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