‘Bisky Dog’ campfire cookbook by The Kamp Fire Chef Wil Durham available now
TAHOE/TRUCKEE, Calif. and#8212; Wil Durham began taking his students on camping workshops after he founded Truckeeand#8217;s Matsu Yama Martial Arts Academy in 1990. He developed the karate camps as a means of instructing students in workshops away from the dojo, hiring high ranking karate masters to help add to their excitement. He soon discovered the children were more excited about preparing their own French toast than getting instruction from karate masters.
This cookbook is a culmination of 15 years of karate camps. The recipes focus on getting children involved in preparing their own meals, while having fun and using their imagination at the same time.
With the camps Wil was able to combine all the things he loved; camping, cooking, children and karate. The camps soon became a huge success and as much about cooking as they did about karate. Over the next 15 years Wil took more than 1,000 students camping, recording recipes as he went. He hopes you enjoy these recipes as much as he does. Have fun and get back to the basics of simple food preparation.
Wil is now The Kamp Fire Chef Wil Durham for KOA. For more information on Bisky Dog Cooking Demonstrations visit koa.com. To order Bisky Dog, visit http://www.Amazon.com or http://www.barnesandnoble.com.
I find myself standing in the isle of my local Safeway supermarket, in somewhat of a pickle. I have just returned home from a trip to the East Coast; a trip I could ill afford, both in time and money. It is 5 p.m. on Friday, and at 8 a.m. Saturday morning 24 campers will be at my school waiting to go on the trip of a lifetime. [Something we did on regular basis at our school] and according to the way the flyer described it; lunch was to be included.
Now hereand#8217;s the pickle. I have $12.96 to my name and 24 hungry mouths to feed. Yes, I said $12.96 to feed 24 campers. My heart began to sink.
Then, I remembered dinner at the Lopezand#8217;s. Mrs. Lopez had 18 children, 20 hungry mouths to feed. And often enough guests [including myself] to make those numbers grow. Many times I would request my favorite dish; Corny corn bread. I later made this dish as an adult and quickly realized what a blessing my request must have been to the Lopez family.
As I make my way through the store I couldnand#8217;t help but think back to the wonderful dinners at the Lopezand#8217;s and the corny corn bread coming hot out of the oven! My mouth still waters today just thinking about it.
I am at the checkout stand now and the total is and#8230; $11.21. Thank you Mrs. Lopez, you saved the day.
Corny corn bread is a big hit at any price, at a cost of about 50¢ per person.
Biskyand#8217;s favorite is Corny corn bread plus caramelized onions.
and#8212; Wil Durham
Cover bottom of a 9×13, 2and#8221; deep oiled pan with prepared cornbread mix.
1 can (12 or 16 oz.) drained black beans
1 can (12 or 16 oz.) drained corn
1/2 cup grated cheese
The draining of the canned beans and corn is very important to the texture of the cornbread. If these items are not drained the cornbread turns to mush and will not cook.
Cook for 30 minutes in the pizza oven (30 minutes or a 350 degree oven, if at home) or until edges are browned. Cut up like cornbread, and serve.
Itand#8217;s a meal in itself.
Dress it with your favorite salsa
Or top with Caramelized Onion: Peel and slice an onion. Saute onion slices in a pan with a little olive oil (about 1 to 2 Tbls.) until browned.
Bisky Dog, making memories one family at a time.
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