SCENE 1. CAMP
Good to soak, mix, and pour over!
There is spice in bold men's food.
Perhaps the coolest place to see men's food is in the camp cooking area. Under the sun, feeling the energy of nature on your skin , be bold. That's why meat dishes are on the menu. And don't forget to bring some drinks to go with it. Let's start cooking!
In a camp that requires quick and efficient work, it is outrageous to have a lot of ingredients and a lot of steps to go through. It is better to prepare what can be prepared at home and just cook the rest. So, these are the only ingredients.
A simple explanation of how to make it!
Brush the "Dry Rub" evenly on the meat and let it rest in the refrigerator for a few hours . This step makes a big difference in the finished product! If you prefer a richer flavor, we recommend preparing the meat the day before.
Heat up a skillet with oil and add the meat in a heaping pile , allowing it to cook slowly on both sides for about 5 to 10 minutes. The tent site is filled with the smell of savory spices....
. Once the outside is cooked, the next step is to cook the inside thoroughly. Cover the skillet with aluminum foil and let it steam for 5 to 10 minutes. . Hold down your stomach and wait for a while.
. Make a cut with a knife and check to see if it is cooked through. If it is, remove the aluminum foil, apply the "BBQ Sauce" and grill it slowly, keeping a close eye on it. In the meantime, it is a wise choice to grill your favorite vegetables together in the free space!
Here is the finished product!
The main dish is the BBQ Baby Back Ribs, which is spiced to perfection. The dry rub concentrates the flavor of the meat, and when combined with the juices, creates a mouth-watering taste.
Drinking outdoors is great by itself, but it is even better with food to go with it. We have prepared two dishes: "Hot Spice Dip" and "Oyster and Mushroom Spiced Ahi Gio". The dipping sauce, which is alternately mild and spicy, is served with steamed vegetables. Mushrooms and oysters, which are the season of autumn, are served in ahi jio. In addition to the hawk's claw, spices can be added to add depth to the flavor.
Baby Back Ribs BBQ
Baby back ribs - 400g
Vegetables such as zucchini , onions, etc. ...as needed
CHUMS Original Dry Rub ... amount as needed
CHUMS Original BBQ Sauce...to taste
1. remove the thin skin from the bone side of the baby back ribs.
Brush the "Dry Rub" evenly on the baby back ribs and let sit for a few hours (you can do this the day before).
Heat a skillet with oil , and throw in the baby back ribs. Let them cook slowly on both sides for about 5-10 minutes , until they are browned on both sides.
Cover [3] with aluminum foil and steam for 5~10 minutes.
Remove the aluminum foil, brush with "BBQ Sauce" and grill slowly, watching closely. Grill vegetables of your choice in the space available. When you are ready to eat, you can add more sauce.
Oyster and Mushroom Spiced Ahi Giochi
Oyster ... 150g
1/2 pack maitake mushrooms
1 eringi mushroom
2 mushrooms
1 1/2 tablespoons potato starch
2 cloves garlic
1 hawk's claw
200 ml olive oil
2/3 teaspoon CHUMS Original Spice Mild
CHUMS Original Spice Hot...as needed
Sliced bucket (for garnish) - to taste
1. dust the oysters with potato starch, mix gently, and rinse with water. . Since the folds tend to collect dirt, wash them gently with your fingers. . Wrap the washed oysters in kitchen paper and pat dry.
Peel and crush the garlic cloves with the belly of a knife.
Cut eringi mushrooms in half and cut into bite-size pieces , cut mushrooms into quarters. Tear maitake mushrooms into bite-sized pieces.
In a skillet, heat the olive oil, garlic, hawk cloves, and "Spice Mild" to infuse the oil with the aroma.
5. when it starts to bubbling, stir the oil around and add [3] and cook for about 3 minutes.
6. add [1] and cook for another 3 minutes.
7. topping with "Spice Hot" is recommended to add depth of flavor. You can also dip a bucket in it and eat it.
Oysters can be cooked in the residual heat, so it is better not to overcook them too much to get a nice plump texture.
spice dip
Cream cheese - 100g
Mayonnaise ... 100g
CHUMS Original Spice Hot...1 tablespoon ~ to taste
Vegetables such as cucumbers, radishes, radish, chips without salt, etc. ...as needed
1. in a bowl, mix together the cream cheese that has been brought to room temperature , and the mayonnaise.
2. mix [1] with the spices , and serve.
Cut vegetables of your choice and serve with [2].
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WOMEN'SCHUMS] Camping vest ¥11,880, shirt ¥9,790, pants ¥10,780, KEEN boots ¥12,100 (KEEN Japan(03-6416-4808)
SCENE2. HOME
Careful preparation is the key to success.
At home, a one-plate spiced meal.
I bought these all-purpose seasonings to enhance my camping cooking, but since I don't go camping often, I don't have the time to use them. But since we don't go camping often, we don't have much use for them, and they end up in a corner of the kitchen.... . so we added some spice to our home menu. Since you have all the appliances and can take your time, how about an exotic dish? She stands in the kitchen and starts cooking!
Here are the ingredients. A colorful array of vegetables, seafood, sausage, eggs, and other nutritious ingredients. Careful processing of each ingredient removes any excess bitterness or bitterness and brings out the true flavor of the ingredients. Spices are simply added to seasoning.
A simple explanation of how to make it!
Although it is just a preparation, don't underestimate it. If done carefully, the result will be superb. Clean and shell the shrimp, chop the onion, dice the bell pepper and bell pepper , and slice the sausage diagonally.
Make sure you do it in the correct order. After putting an appropriate amount of oil in a frying pan, add the onions first and fry them lightly , then add the sausages and brown them. Then add the bell peppers and bell peppers and saute briefly.
Put the sauteed vegetables , seasonings and "Spice Mild" in the rice cooker. And here comes the key. The water in the rice cooker should be a little less than the 2 cup limit! By cooking the rice a little harder, you will get a flavor similar to that of the real thing. After adding the water, stir the rice in a circle and start cooking.
When you open the rice cooker, the rich aroma of seafood and consommé fills the air. The prawns are curled up in a ball and seem to be cooked to perfection. Serve in a bowl and top with a fried egg, lemon , and green onion, if desired. Adjust the flavor with additional spices.
Here is the finished product!
Jambalaya is a dish from the southern United States, originating from the famous Spanish dish paella. It is made with rice and spices, but this time, we used our favorite spices to make "Seafood Spice Jambalaya".
It is a cost-effective dish that offers a variety of textures and tastes on a single plate and requires little washing up. When adding spices, just tap your fingers to add a little at a time. It will accentuate the flavor. If you mash the yolk of an egg, the taste will be mellowed.
Seafood Spice Jambalaya
Rice - 2 cups
Shrimp (frozen is also acceptable) ... 8pcs.
2 large sausages
1/2 onion
1/2 bell pepper
1 green bell pepper
1 small green onion
2 eggs (for frying)
2 teaspoons CHUMS Original Spice Mild
1 1/2 teaspoons olive oil
1 1/2 teaspoons consommé
2 teaspoons ketchup
1. wash the rice.
2. remove the shells from the prawns. . Finely chop the onion , cut the bell pepper and bell pepper into cubes , and cut the sausage into diagonal slices.
3. put a little oil in a frying pan, add onion and fry lightly , then add sausage and brown it. Add the sausage and brown. Add the bell pepper and green pepper and saute briefly.
Put [1] and ★ in the rice cooker, add a little less than 2 cups of water, and mix it all together.
5. put [3] and [2] on top and start cooking rice.
6. place in a serving dish and top with a fried egg, lemon , and green onion, if desired.
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An original spice developed by Chamus, with no chemical seasonings added. It is ideal as a spice for cooking BBQ, barbecued meat, fried rice, stir-fry, etc., as a sprinkling spice to add a little flavor and aroma, and for soups, salads, etc. .
Price: ¥972
Contents: 70g
Ingredients: salt (manufactured in Japan) / onion / garlic / coriander / celery powder / black pepper / paprika powder / parsley / chili pepper
A slightly spicy version of the original spice developed by Chamus, with no chemical seasonings added. The ultimate hot spice, with no herbs blended in, and no added taste. It is an exquisite blend of chili peppers, salt, sugar, garlic, and onion, with particular attention paid to the amount of sugar used to bring out the flavor of the ingredients.
Price: ¥972
Contents: 70g
Ingredients: salt (made in Japan) / sugar / pepper / onion / garlic / cayenne pepper
BBQ sauce developed for lump meat and baby back ribs . It features an exquisite smoke aroma and a moderate sweetness, and can be used to season a variety of meat dishes. For an exquisite result, apply it several times while slowly grilling meat seasoned with seasoning (sold separately: CHUMS Original Dry Rub) over an open flame.
Price: ¥1,080
Contents: 280g
Ingredients: sauteed onion [onion / soybean oil] / tomato paste / sugar / Worcestershire sauce [tomato / onion / apple / carrot / vinegar / sugar / salt / other] / garlic paste / salt / apple vinegar / honey / olive oil / spices / condiment / caramel / seasonings （Spice extracts / Flavoring (including soybeans and apples)
Seasoning for baby back ribs, a staple in the U.S. . It is a mixture of various spices based on three-temperature sugar. The sugar in the sugar has a moisturizing effect that prevents the protein in the meat from becoming tough. The meat is tender and moist after being carefully dry-rubbed.
Price: ¥1,188
Contents: 240g
Ingredients: Sangen Sugar (made in Japan) / Salt / Processed Chili Pepper (Chili Pepper / Salt / Cumin / Oregano / Garlic) / Onion / Black Pepper / Garlic / Chili Pepper / Oregano / Cumin
