Photograph by Jamie West McGiver

Three tasty recipes to mix up the menu

Greg Sherman, executive
chef at Big Slide Brewery & Public House, in Lake Placid, knows what tastes good. His popular menus meld Asian, Middle Eastern and American cuisine—influences he applies to cooking at home. Or in the woods and on the water.

Sherman and his wife, Meredith, assistant manager at Lake Placid’s Eastern Mountain Sports, eat well on their Adirondack adventures. Lately, says Greg, trips of choice involve paddle-camping, which allows for “tossing a cooler in the canoe and pitching a tent in places where you can have a fire,” such as Little Tupper Lake, Middle Saranac Lake and the Bog River.

Following are some of the Shermans’ favorite campfire concoctions.

Campfire Roasted Onion Dip
Makes 4 servings
1 Spanish onion, diced small
1 red onion, diced small
6 scallions, sliced thin
2 leeks, sliced thin and washed
2 shallots, diced small
6 garlic cloves, sliced thin
4 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoons fresh thyme leaves
8 ounces sour cream
4 ounces plain Greek-style yogurt
2 tablespoons horseradish
1 tablespoon Worcestershire sauce

Wrap the onions, scallions, shallots, garlic and leeks with the oil, butter and thyme in foil. Seal tightly. Place in the campfire’s coals, not in the flames.

Roast for approximately 15 minutes, rotating pouch every 5 minutes, or until everything is browned—a little char is OK.

Mix contents of the pouch with the remaining ingredients.

Serve with potato chips.

Cauliflower Shawarma
Makes 4 servings
1 head of cauliflower, core removed
4 tablespoons extra-virgin olive oil
Naan bread
Shawarma Spice Blend
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
11/2 teaspoons turmeric
1/2 teaspoon ground ginger
2 teaspoons smoked paprika
2 tablespoons ground cumin
1/8 teaspoon cayenne pepper
Coat cauliflower evenly with olive oil.

Combine spice blend, then sprinkle evenly over cauliflower head.

Seal tightly in foil.

Place in campfire on the coals, just outside the flames.

Roast for about 20 minutes, until soft, rotating every 6–8 minutes to cook evenly.

Break apart and build a naan sandwich using garnishes such as sliced red onion, hummus, sliced cucumber and garlic mayonnaise.

Cowboy Beans
Makes 6 servings
1/2 pound thick-cut smoked bacon, diced
1/2 pound ground beef or venison
1/2 pound smoked sausage (andouille, kielbasa, etc.), diced
1/2 cup onion, chopped
1 cup multi-color bell pepper, diced small
1 16-ounce can black beans, drained
1 16-ounce can pinto or chili beans, drained
2 cups ketchup
2 cups chicken broth
1/2 cup cider vinegar
1/2 cup brown sugar
1 tablespoon mustard powder
1/4 cup paprika
1/4 cup chili powder
2 tablespoons black pepper
2 tablespoons salt
1/2 tablespoon cumin
1/2 tablespoon ground sumac (optional)
In large pot, cook the bacon over the fire until the fat begins to foam.

Add beef or venison and sausage and cook thoroughly, crumbling with the back of your spoon.

Add remaining ingredients.

Simmer for 30 minutes, stirring occasionally.

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