McCormick And Schmick's Recipes

McCormick & Schmick's Chef Jason Roy’s
Dutch Oven Camp Cobbler

You will need a 2qt Dutch oven with lid and a campfire that has burned sufficiently enough to have a nice bed of coals.

5-6 cups fresh or frozen berries, (any variety)
2 cups sugar
1 package tube style ready to bake biscuits
¼ stick butter

1. Place all berries and 1 ½ cup of the sugar in your Dutch oven. With the lid off set the oven on the fire pit’s grate and heat until sugar is melted and the mixture has thickened slightly.

2. Remove biscuits from tube and stretch them out slightly. Arrange biscuits on the top of the cooked berry mix so that the edges are touching and mixture is covered as completely as possible.

3. *NOTE* there should be 1-2 inches of space left at the top of the oven to allow for the biscuits to rise.

4. Sprinkle the remaining sugar on the top of the biscuits and place the lid on top of the Dutch oven.

5. Clear an area off to the side the bed of coals large enough to accommodate your oven. Place the oven in the coals and pile a few coals on the lid of the oven.

6. Depending on how hot your coals are the cobbler will take from 15 to 25 minutes to bake. Monitor the cobbler closely as you are cooking it and rotate the Dutch oven frequently to ensure that it cooks evenly.

McCormick & Schmick's Chef Jason Roy’s Campfire Game Hens
(aka Flaming Birds of Death)

This dish is intended to be prepared after multiple days of camping. When you buy game hens they are usually frozen rock-solid and will require a couple of days to thaw.

Place them in the very bottom of your cooler in their frozen state and pack around them. The frozen birds will also help keep the rest of your food cold.

You will need for each hen:
1 game hen per person
Enough heavy duty aluminum foil to double wrap each bird
1 tsp butter
1 tsp kosher salt
1 tsp black pepper
½ tsp dried thyme
1 Roma tomato
2 cloves of garlic

1. After hen has thawed, thoroughly clean out the inside cavity, removing any giblets or stuffing that came with it. Dispose of the contents or consume as you see fit. (The giblets make great catfish or crawfish bait)

2. Gently rub salt, pepper and thyme on the outside and inside of the bird.

3. Place the garlic cloves and Roma tomato inside of the hen.

4. Rub the butter on the bird and wrap the foil around it, making sure there are no leaks. (If there are leaks, you will soon find out why the subtitle of the recipe is “flaming birds of death”)

5. Place the bird on a bed of hot coals in your campfire, not right in the middle where the fire is hottest, but somewhere on the outside edge of the coals. With a small shovel, cover the top of the bird with hot coals.

6. Cooking time is 30-50 minutes depending on how hot your fire is and where you place the birds. The closer to the center of the fire, the hotter the temperature, too close and you will burn the birds on the outside and they will be raw in the middle. Too far away and they will take forever to cook. Turn the birds over every 5-10 minutes so that all sides get even exposure to the heat.

7. You will be able to tell when the hens are done when you squeeze them slightly, (use your fingers, foil cools off very rapidly, wait 20 seconds after you take them out of the fire and they will be cool enough to touch) they should be firm and have the wonderful aroma of fresh baked chicken.

8. When finished, carefully remove the hens from the fire and very carefully unwrap them. Be sure to save the juices that are in the foil, and pour them on top of your hen on the plate.