DINNER ENTREES

The following dinner entrees can be prepared easily using the Coleman® Propane Grill Stove or Coleman® RoadTrip™ Grill with accessory stove grate.

• 1 pound boneless beef sirloin, 1 inch thick

• 1-1/2 tablespoons ground coriander


• 1 teaspoon dried basil leaves, crushed


• 1 teaspoon coarsely ground pepper


• 3/4 cup orange juice


• 1 medium onion, finely chopped


• 1 tablespoon minced garlic


• 1/4 cup balsamic vinegar

1. Combine coriander, basil and pepper in a plastic zip bag before your trip; use the remaining ingredients for the marinade.


2. In a large bowl, mix all marinade ingredients.


3. Place steak in a large plastic bag and pour 3/4 of the marinade into the bag. Reserve the remaining marinade for warming.


4. Let steak marinate for at least 20 minutes in a cooler.


5. Remove steak from bag and grill over a hot flame on Coleman Propane Grill Stove or RoadTrip Grill for 7 to 9 minutes, or to desired temperature.


6. Heat remaining marinade in a saucepan on the Grill Stove burner.


7. When the steak is done, pour warm marinade over the carved steak.

• 4 trout or bass


• 5 tablespoons butter


• 1/4 cup milk


• Salt and pepper to taste


• 1/2 cup all-purpose flour, seasoned with salt and pepper


• 1/4 cup vegetable oil


• 1/2 cup pecan halves


• 2 tablespoons fresh lemon juice

1. Melt 1 tablespoon butter with oil in a large skillet on the stove burner.


2. In bowl, combine milk, salt and pepper.


3. Coat fish in milk mixture and dredge in seasoned flour.


4. Sauté fish in oil and butter until golden on both sides, about 8 minutes.


5. Remove from skillet and sprinkle with salt and pepper.


6. Add remaining 4 tablespoons of butter, pecans and lemon juice to the skillet.


7. Sauté pecans on stove burner until golden brown. Pour pecan sauce over fish.

Delicious and easy!

• 4 breasts wood duck or teal


• 4 cups lime juice


• 1/2 cup melted butter

1. Soak duck breasts in lime juice for about 1 hour.


2. Dip each breast in melted butter.


3. Grill over a hot flame for 2 to 3 minutes on each side.

Sunshine Asparagus

• 1 bundle fresh asparagus


• 1 fresh lemon


• 2 tablespoons butter


• Dash of fresh ground pepper


• Dash of garlic salt

1. Heat butter in large frying pan.


2. Toss asparagus in warm butter for approximately three minutes.


3. Squeeze ½ fresh lemon over asparagus and sprinkle garlic salt and pepper while sautéing.


4. Remove from heat. Garnish with a slice of lemon.

   
   

Fresh Berry Shortcake

• 2 slices angel food cake or pound cake


• 1 cup sliced strawberries


• 1 cup blueberries


• 1 cup raspberries


• 1/3 cup Grand Marnier® liqueur


• 4 tablespoons sugar


• Whipped cream

1. Combine all berries, liqueur and sugar in a bowl and marinate approximately 30 minutes.


2. Spoon berry mixture over each slice of cake.


3. Top with a dollop of whipped cream. Enjoy!

• 1 bottle of your favorite champagne


• Fresh strawberries

1. Add 2-3 strawberries to each glass of champagne.

• 3 eggs


• 1/2 cup sliced shitahke mushrooms


• 1/2 cup sliced chanterelle mushrooms


• 1/2 cup sliced button mushrooms


• 1/4 cup butter


• 1/4 teaspoon garlic salt


• 3 to 4 ounces crumbled feta cheese


• 1 15-ounce can chopped tomatoes, undrained


• 1/2 white onion - diced


• 1/2 green pepper – diced

At home:
Combine the following ingredients in a plastic zip bag before your trip:

• 1/2 teaspoon dried basil


• 1/2 teaspoon dried oregano


• 1/4 teaspoon salt


• 1/4 teaspoon pepper


• 1/4 teaspoon garlic powder

At campsite:

1. Prepare tomato sauce by combining tomatoes, onion, green pepper and spices.


2. Cook over low heat for 15 minutes. Keep warm on side burner while preparing omelet.


3. Sauté all three mushroom varieties in butter and garlic salt.


4. Whisk eggs together in a small mixing bowl until light. Add a pinch of salt and pepper.


5. Pour beaten eggs into hot skillet.


6. When eggs are set, put a thin coating of tomato sauce on top of eggs.


7. Sprinkle sautéed mushrooms and half the feta cheese on top of tomato sauce.


8. Fold omelet in half. Slide onto platter.


9. Drizzle remaining tomato sauce over the cooked omelet. Sprinkle with feta cheese.


10. Serve immediately.

Courtesy of The Coleman Company, Inc.