Tag Archives: smoked pork

Camp Food Day 3: Bon Echo

Mazinaw Rock - Bon Echo

Mazinaw Rock – Bon Echo

Day three was leftover day! We made some serious breakfast burritos using up the leftover roasted sausage, pico de gallo and guacamole.  For lunch added the leftover smoked pork along with some kelp and celery to some Ichiban instant noodles. Instant noodles are perfect camping comfort food and throwing in some leftover meat is a great way to make a quick, gourmet ramen dish.

Maple pork sausage breakfast burrito - Bon Echo

Maple pork sausage breakfast burrito – Bon Echo

Smoked pork ramen - Bon Echo

Smoked pork ramen – Bon Echo

After a relaxing, pork-filled morning we decided to work it off on one of the many hiking trails in the park.

Bon Echo

Bon Echo

We hiked the 1.7km moderate High Pines trail where we passed numerous ponds, groves of hemlock and these beautiful tall pines.

Bon Echo

Bon Echo

The sun was starting to set as we walked through the pines right at magic hour, casting a gorgeous orange glow on the trees.

Bon Echo

Bon Echo

We walked to the end of the narrows, taking a break to watch the sun set over the lake and wishing we could just stay a few more days, weeks…months…

Bon Echo

Bon Echo

Moments like these are when I feel such a strong connection with nature.  The peace fills my soul and I know that eventually I’ll spend the rest of my days among trees and near water.

Bon Echo

Bon Echo

We cooked over the fire for dinner, roasting eggplant, tomato, hot yellow peppers and red onion over the fire, adding the onion and peppers to some quinoa and mixing the tomato in with the eggplant for a creamy, smoky sidedish.  We marinated a rack of lamb from The Healthy Butcher  in some lemon juice, olive oil, rosemary and oregano and roasted the rack over the fire for a few hours.  The lamb came out nice and smoky, juicy, full of flavour and paired nicely with the smoky eggplant and quinoa.

Bon Echo

Bon Echo

Camp Food Day 2: Bon Echo Eggs Florentine

Bon Echo

Bon Echo

On our second day at Bon Echo we decided to rent a canoe and explore the lakes around Mazinaw Rock. We started the morning off with a protein rich breakfast – dairy free eggs Florentine over peameal bacon on a whole wheat English muffin. I threw together a camp friendly version of this breakfast classic and it turned out better than I thought. While this may not look like a traditional Florentine, the spinach and eggs were creamy, buttery and a nice compliment to the salty bacon – a hearty start to our active day.

Dairy Free Eggs Florentine at Bon Echo

Dairy Free Eggs Florentine at Bon Echo

We headed out around Mazinaw Rock, a very impressive rock formation that towered above our heads. The canoe rental sent us out with a small hand drawn map detailing what appeared to be a simple route through a few lakes and ending in a 1.5 km portage, which at the time, we didn’t think much of.

Bon Echo

Bon Echo

We took our time paddling through each lake, stopping to fish here and there. The day was perfect for canoeing with a cloudless blue sky overhead, sparkling water dripping from our oars, with nothing but bird calls echoing across the lake.

Bon Echo

Bon Echo

Bon Echo

Bon Echo

Bon Echo

Bon Echo

Bon Echo

Bon Echo

By late afternoon, after passing through what we thought was the last lake, we still hadn’t come across this 1.5km portage. The sun was getting low in the sky, and both of us grew quiet. We soon realized that we weren’t in the right lake and that we still had a whole other lake to go, as the map had no scale and we underestimated the first body of water we went through. When we finally arrived at the portage site, we knew we had to work as quickly as possible. The route was rocky, and full of tree roots – not optimal especially carrying a regular, heavy canoe. We had to do two trips, chasing the last rays of sunlight along the path. Once we were back in Mazinaw Lake we were much further out than we thought, and by the time we finally found the canoe rental dock, the lake was dark except for the dancing lights from bonfires and the emerging stars overhead.

Needless to say, by the time we returned to our campsite, we were starving out of our minds. During the portage we motivated each other by discussing what toppings we would be having on our fajitas, so our mouths were watering. We used the leftover smoked pork and topped it with pico de gallo, guacamole, lettuce and sautéed red onion and red pepper. These fajitas were probably the most magnificent fajitas I have ever had – between starvation and the smoked pork, they were devoured so fast that I didn’t even take a photo. Once we were stabilized, we moved onto dinner. That’s right – after you’ve been canoeing for 6 hours including 1.5 hours of portaging with only a handful of snacks to hold you over – one is fully entitled to a double meal “bang bang!”. We roasted corn over the fire and rubbed them with butter, lime and garam masala – my boyfriend’s favourite. We had a beautiful ribeye steak from The Healthy Butcher and seared it in butter and garlic over the fire to medium rare perfection. Paired with a glass of Sandbanks Pinot Noir, the steak was divine.

Roasted corn with butter, lime and garam masala - Bon Echo

Roasted corn with butter, lime and garam masala – Bon Echo

Ribeye sauteed in butter & garlic - Bon Echo

Ribeye sauteed in butter & garlic – Bon Echo

We collapsed into bed that night, our bodies aching from paddling and portaging.  Our bellies full, we lapsed into a wonderful steak coma and dreamed of endless lakes and golden skies.

Dairy-Free Eggs Florentine

Dairy-Free Eggs Florentine

Ingredients

  • 4 large free range eggs
  • 4 thick slices of Canadian peameal bacon
  • 1 x 255g bag fresh organic pre-washed spinach
  • 2 large egg yolks
  • ½ a small yellow onion, finely diced
  • 1 garlic clove, peeled and finely minced
  • ¼ cup unsalted butter + 1 tablespoon
  • 1 tablespoon extra virgin olive oil + 1 teaspoon
  • 1.5 teaspoons lemon juice
  • ½ teaspoon apple cider vinegar
  • ¼ teaspoon Dijon mustard
  • pinch of hot pepper flakes
  • sea salt and freshly ground pepper to taste
  • dash of paprika
  • 2 whole wheat English muffins

Instructions

  1. Melt the butter in a small pan and set aside.
  2. Heat a teaspoon of olive oil in a skillet over medium high. Fry the peameal bacon until the edges are lightly golden and set aside.
  3. To poach the eggs, heat four cups of water and the apple cider vinegar over medium high heat and bring to a simmer. Crack eggs into a small bowl. Using the end of a wooden spoon, stir the simmering water in one direction to create a whirlpool. As the water spins, gently drop the eggs into the center of the whirlpool. Turn down heat to medium low. Once the eggs start to float to the surface (approx. five minutes), remove and drain with a slotted spoon.
  4. To make the hollandaise sauce, in a small bowl, whisk the egg yolks along with the lemon juice, mustard, and season with salt and pepper. Slowly incorporate the melted butter. Set aside.
  5. Toast the English muffins.
  6. Heat the olive oil and one tablespoon of unsalted butter in a large skillet of medium heat. Saute the onion and garlic until translucent and add the hot pepper flakes. Carefully add the spinach one handful at a time, tossing until wilted. Add the hollandaise sauce and stir well to combine.
  7. Place one slice of peameal bacon on each half of an English muffin. Gently place the poached egg over top of the bacon, and top with a generous spoonful of the spinach mixture.
  8. Sprinkle paprika over top and serve immediately.
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Camp Food Day 1: Bon Echo

I fully admit it: I’ve been slacking on the blogging.  In a blink of an eye, summer was half over and while I could have been diligently typing away on my laptop, instead I was super busy prepping, packing, unpacking and then re-packing again for my favourite type of trip: camping.  Being able to choose from so many beautiful provincial parks is one of the many reasons I love living in Ontario and ever since the age of four, I have gone camping every single year of my life. Camping has become essential for my soul and I love leaving city life behind to connect with nature and above all: to make copious amounts of yummy camp food.

Our car camping trip this year was to Bon Echo, a beautiful provincial park in the South Eastern part of Ontario just north of Kaladar.  While there are several lakes throughout the park, Bon Echo is most known for Mazinaw Lake, the second deepest lake in the province. The other main feature of this lake is the Mazinaw Rock, a massive 330 foot escarpment that towers high above the water and is adorned with native pictographs.  The rock is a popular challenge for outdoor climbers, and is most impressive up close by canoe.

We arrived really late on the first night and were setting up our tent as quietly as possible at two in the morning.  Relaxed, we had the munchies and were so tired that we disregarded the number one rule about camping and brought some Pringles into the tent.  Within seconds there was an animal poking around the outside, and we could see their little paw imprint searching for the zipper – freaky!  The chips were quickly thrown into the car, and while we were rid of animals, the rain started soon after we fell asleep and we woke up to a few puddles in our tent.  Murphy’s Law – as soon as we put the up the tarps it never rained again, but we didn’t complain!

Maple pork sausages - Bon Echo

Maple pork sausages – Bon Echo

For lunch we roasted some maple pork sausages from The Healthy Butcher over the fire.  Crispy, juicy with an addictive sweet and salty flavour, a roasted sausage over the fire is still one of my favourite camp foods.  So simple, yet so effective.  We bought some fresh Italian buns and topped off the yummy sausages with some sauerkraut, hot banana peppers, mustard and pickles.  And so…the meat marathon began!

Smoked pork - Bon Echo

Smoked pork – Bon Echo

For dinner we smoked a pork shoulder in my handy little Bradley smoker, one of my best additions to my camping equipment to date.  I can smoke anything, anywhere, anytime!  We rubbed the shoulder a few days before with Paul Kirk’s Dry Rub and smoked it for three hours, about an hour per pound.  We also wrapped some apples, asparagus and carrots (with a bit of olive oil, salt and pepper) in aluminum foil and roasted them over the fire.

Smoked pork with roasted apple & veggies - Bon Echo

Smoked pork with roasted apple & veggies – Bon Echo

Smoked pork with roasted apple & veggies - Bon Echo

Smoked pork with roasted apple & veggies – Bon Echo

The sweet roasted apple was the perfect compliment to the fatty, salty pork and we paired the dinner with a Crazy Beard Wild Apple Ale, a natural apple flavoured ale that had a bit of sweetness like a cider, but cut through the rich pork like a beer. Pork is really one of the tastiest meats to smoke.  I remember thinking “will it really be as good as I remember?”.  Yes, yes it was.