From my RV kitchen
If you've ever driven west on I-94 perhaps you'll agree...somewhere just before Medora, ND the landscape turns into the "old west" of our imaginations. Theodore Roosevelt National Park is one of those parks that's a bit out of the way and that's what makes it so peaceful, a place to connect with nature and ourselves. Whether you choose to visit the South Unit, the North Unit or both (like we did) bring your bicycle, a good pair of walking or hiking shoes, binoculars, and your camera. You may, just like me, find it unforgettable.
And guess what?!? All that nature might make you hungry! Just in the nick of time I'm delighted to bring you a terrific recipe from Bobby Flay's cookbook “Grill It!” Fire up the grill and give these what I call "not-your-average-backyard" panini burgers a go...they are delicious!
Red Pepper Aioli
½ c fat free mayonnaise
2 cloves of garlic
2 t smoked paprika
2 roasted (or fresh) piquillo peppers
2/3 pound ground meat (you can use turkey, beef or even bison)
2 slices of prosciutto ham – cut in half (Bobby uses Serrano ham but I couldn’t find it. Prosciutto is a good substitute – a bit salty and delish. Find it at your deli counter.)
4 slices of manchego cheese
2 potatoes – red or russets work well
Red Pepper Aioli
In a mini-chopper or food processor combine all ingredients. Allow to sit at least 30 minutes for flavors to meld. This will make enough to put on burgers at the grill and use as a spread at the table.
Preheat grill on high.
Shape burger patties. Make a depression in the center of each. Oil each side well with canola oil and season generously with salt and pepper.
Place on the center of the grill – depression side up, close the lid, and cook on high for 4 minutes. Flip the burgers, close the lid, and cook for 3 more minutes (or until cooked through) – placing one piece of cheese on each burger with 2 minutes to go.
Assemble the burger at the grill by taking the bottom of a bun, spreading a generous helping of aioli, placing half a slice of prosciutto, a slice of cheese, the burger, the other half of the prosciutto slice, a dollop of aioli, and the bun top.
Brush a coating of oil (canola or olive or a combo) on the bun top and place bun/burger oil side down on the grill. Repeat for second burger.
Using a metal spatula press the burgers into the grill for 20 seconds and allow the buns to brown – about 1 minute. While browning, brush oil onto the bun bottom.
Flip burgers, press for 20 seconds, and cook for 1 more minute or until the burger bottom is crisp and brown.
Serve immediately and enjoy!!
Microwave for 3 minutes or boil for 5-7 minutes until potatoes are slightly soft. Cut potatoes into wedges, brush tops with a generous coat of olive oil, sprinkle with salt and pepper and place oiled side on grill parameter. Cook on high about 4 minutes, oil potato tops, flip and cook 3 or 4 more minutes – until crisp and hot.
Remove from grill and serve immediately. You can also sprinkle with a spice or seasoning of your choice right before you put them on the plate.
Direct from my RV kitchen - part cooking class on wheels, part RV travel guide - these RV videos cook! Discover more RV destinations and camping recipes on the RV Cooking Show website.
Have a fabulous RV recipe or a special place you love to camp? Let’s connect…drop me a line at evanne(at)RVCookingShow.com, pull up a chair at our virtual campfire – the RV Cooking Show blog, follow us on Twitter.com/RVCookingShow or be a RV Cooking Show Facebook fan.
And let’s face it, everyone loves free camping tips and recipes. Send this to a friend – they’ll thank you!