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We love camping, which is why our last party of the year (this Friday!) is an End-of-Summer-Camp Party. But, there are only so many hot dogs one can eat before you get tired of them (or, like, get really sick because who knows what is in a hot dog). To help step up your camp cuisine, we asked some of our favorite chefs for their go-to camping recipes!

And if you haven’t yet – tickets are still available, but going fast, for this Friday’s End-Of-Summer Camp Party, so act soon! We can’t promise that we’ll have all these amazing dishes on-site, but we will have s’mores, and that’s pretty good too, right?

Buy Open Bar End-Of-Summer Camp Tickets Now!

Fall Harvest Pork Chops
By Thomas Crenshaw,  Corporate Executive Chef of EatWell DC

Brine for Pork Chops
4 cups Cold Water
2 cups Apple Cider
½ cup Brown Sugar
¼ cup Table Salt
1 each Garlic Clove, Smashed
2 each Thyme Sprigs
1 each Bay Leaf
Stir ingredients together until salt & sugar dissolve

Spiced Salt
4 Tbsp Kosher Salt
1 Tbsp Sugar
¼ tsp Cayenne
¼ tsp Cumin
¼ tsp Cocoa Powder
¼ tsp Ground Espresso Beans (or fine ground French roast)
Stir ingredients together

Yield: 2 portions
2 each Thick Cut Pork Chop
2 each Firm Pear, preferably d’anjou, cut in half and cored
½ each Kabocha Squash (butternut or acorn squash can be substituted)

1 each Sweet Potato, cut in half
1 each Leek, white only, sliced in half
2 Tbsp Honey
2 each Pinches of Cumin
1 each Rosemary Sprig
4 Tbsp Butter
2 Tbsp Canola Oil
1 cup Chicken Stock

Chef tips before you leave home to make your life easier:
1. Place your pork chops into the cold brine and let sit covered for 2 hours in the fridge. Remove from the brine and pat dry.
2. Boil the sweet potato whole until a toothpick pierces through. Stop the cooking process by plunging the potato into ice water.

When the fire has died down and the coals are glowing, preheat a cast iron or thick bottom pan. The pan should sizzle when a drop of water hits it.

  1. Season the pork, squash and potato with the spiced salt. Heat the canola oil in the pan and lay them into the hot pan.
  2. After 2 minutes flip the chop and let it color on the other side for a minute. Let the potato and squash color while the pork cooks. After 2 minutes pull the pork, squash and potato out of the pan and reserve.
  3. Toss the pear halves with the honey and cumin. Place them cut side down in the pan
  4. Place the leeks cut side down in the pan. Place the chop, squash and potato on top of the leeks.
  5. Pour the chicken stock, rosemary sprigs and the butter into the pan. Cover with a lid or piece of
    foil and let cook for 15 minutes or until desired doneness is achieved
  6. Pull the chops and let them rest for 5 minutes. While the chops are resting check on the vegetables and continue to cook until slightly soft


Photograph by Jennifer Chase

Dutch-Oven Roast Chicken with Sweet Potatoes
By Kristen Noel, Edible DC contributor
Serves 6

1 (5-pound) chicken
2 Tbsp extra-virgin olive oil
2 Tbsp butter

3 Tbsp maple syrup
2 Tbsp extra-virgin olive oil
2 Tbsp kosher salt
2 Tbsp paprika
1 tsp minced thyme

3 medium sweet potatoes, peeled and cut into large dice
1 large fennel bulb, julienned
1 bunch rainbow carrots, peeled and cut into 2-inch pieces
1 pound pearl onions, peeled
6 to 8 sprigs fresh thyme
4 to 6 sprigs fresh rosemary
Zest of 1 lemon
Olive oil to drizzle
Kosher salt to taste

Whisk together all the ingredients for the marinade in a small bowl. Pat dry the chicken and brush it all over with the marinade, pouring any remaining marinade over it. Seal the chicken in a plastic bag or tightly lidded container and marinate in the refrigerator for up to 24 hours. 

About an hour before cooking, remove the chicken from the refrigerator and its container and pat dry. Set it on a plate and allow to come to room temperature. 

When ready to cook, completely pat dry the chicken once more and stuff the cavity with the Wild Mushroom Duxulles Stuffing (if you are making it). Tie the legs together with kitchen twine to seal in the stuffing. 

(If cooking this at home, preheat oven to 450°F)

Heat an 8- or 12-inch Dutch oven until very hot but not smoking (if cooking on the campfire, you’ll want to put about 11 hot coals under the Dutch oven). Add the 2 tablespoons olive oil and 2 tablespoons butter. When the oil has heated and the butter has melted, place the chicken in breast side down. Sear until the breast is golden brown, about 4 to 6 minutes. 

Carefully flip the chicken over. Put the lid on the Dutch oven and roast at 450°F for 30 minutes (for cooking on the campfire, spread about 20 coals on top of the lid of the Dutch oven). 

Meanwhile, toss the sweet potatoes, fennel, carrots and onions with olive oil, salt and the lemon zest in a large bowl. Mix well to make sure all the veggies are coated in the oil and seasonings. 

After 30 minutes, remove the lid from the Dutch oven and arrange the vegetables around the chicken. Place around the thyme and rosemary sprigs. 

Replace the lid (and place the coals back on top for campfire cooking). Cook for about another 30 minutes, until the chicken reaches an internal temperature of 165°F and all the vegetables are cooked through. Let the chicken rest for at least 15 minutes before carving. 

Originally appeared on Edible DC


Photograph by Jennifer Chase

Cast-Iron Campfire Cinnamon Rolls
By Kristen Noel, Edible DC contributor
Makes 12

6 Tbsp unsalted butter, plus ½ cup (1 stick) for the filling
1 cup whole milk, lukewarm
4 cups all-purpose flour
1 (¼-ounce) packet active dry yeast (or 2¼ teaspoons)
¼ cup granulated sugar
1 tsp kosher salt
2 large eggs, at room temperature
2 Tbsp ground cinnamon
1 cup light brown sugar, tightly packed

Cream Cheese Frosting:
4 oz cream cheese, at room temperature
2 Tbsp unsalted butter, at room temperature
⅓ cup confectioners’ sugar
2 Tbsp sour cream
1 tsp lemon zest
⅛ tsp vanilla extract

Melt the 6 tablespoons of butter in a small saucepan over low heat, or microwave in a heatproof container for about 30 seconds. Stir the melted butter into the lukewarm milk. 

Add the flour, yeast, sugar and salt to the bowl of a stand mixer, fitted with the dough hook. Stir on low speed for about 15 seconds to combine. With the mixer running, add the eggs 1 at a time and pour in the butter and milk mixture in a slow, steady stream. 

Continue to mix on low speed for about 8 minutes more, until the dough comes together in a ball around the dough hook and is smooth, shiny and springy to the touch. Grease a large mixing bowl with butter and transfer the dough to the bowl. Cover with a clean kitchen towel and let rise in the warmest spot in the kitchen until doubled in size, about 1 to 1½ hours. 

Mix together the cinnamon and brown sugar in a medium bowl, breaking up any lumps with your fingers. 

This is a good time to make the icing: Wash and thoroughly dry the bowl of your stand mixer and fit with the paddle attachment. Beat the cream cheese and butter on medium-high speed for about 2 minutes, until smooth. Turn off the mixer and add the confectioners’ sugar, then beat on medium-high speed until fully incorporated and creamy. Add the lemon zest and vanilla extract and beat for about 30 seconds more to mix in evenly. Store in a tightly sealed container in the refrigerator (or a cooler, for camping) until ready to eat the cinnamon rolls. 

When the dough has doubled in size, punch it down by putting your fist into the dough as far as it will go and repeat about 12 times all around the dough. Melt the ½ cup butter in a small saucepan over low heat, or microwave in a heatproof container for about 30 seconds. 

Meanwhile, lightly flour a clean countertop and rolling pin, and roll out the dough into about a 12- by 18-inch rectangle. Brush the melted butter all over the dough and sprinkle the cinnamon and sugar mixture evenly all over the dough. Tightly roll up the dough lengthwise into a log and pinch the ends to seal them. 

At this point, the log can be tightly wrapped and sealed in plastic wrap and stored in the refrigerator (or a cooler, for camping) until you are ready to eat the cinnamon rolls. It will keep for a day or two. Or proceed with the following steps.

About an hour before you are ready to bake the cinnamon rolls, use a knife to mark off 12 even rounds of approximately 1½ inches each. It helps to mark the middle first and keep marking the center of each section until you have 12 even portions. Then slice into individual rolls. 

Arrange the rolls in a single layer in a 12-inch cast-iron pan (you will need a lidded cast iron for cooking on campfire). Cover with a clean kitchen towel or a lid and place in a warm spot, for 45 minutes to an hour, until puffed up and nearly doubled in size. Preheat the oven to 350°F if making them at home. 

Once they have risen, bake for 18 to 20 minutes, until they are golden brown on the tops and sides and completely cooked through. (For baking on the campfire, you will place the lid on your cast iron and set it on a grill grate over hot coals. Use a shovel to place about 12–14 hot coals evenly around on top of the lid.) 

Let the rolls cool slightly, then ice the tops and enjoy right away.

Originally appeared on Edible DC

If you’re going to miss camping this winter as much as we are, make sure to send the summer off with a bang at our
End-of-Summer-Camp Party at the Smithsonian American Art Museum! Tickets are on sale now, but they’re going fast, so grab them while you can!