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Feast by Firelight: Simple Recipes for Camping, Cabins, and the Great Outdoors Hardcover – April 10, 2018
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From the Publisher
Honey-Coriander Glazed Pork Chops With Roasted Corn Salsa
prep: 10 minutes cook: 18 minutes yield: 4 to 6 servings
I love coriander, but it wasn’t until I made this recipe that I discovered how beautifully it pairs with honey and paprika, so much so that the Roasted Corn Salsa carries the same pairing and enriches the overall dish. This glaze is superb on meats as well as grilled vegetables or brushed on toast with butter. This is an endless-summer recipe, perfect for the short, miraculous window when corn, herbs, and tomatoes can all be found growing in the fields. You can also re-create this recipe in winter, using frozen sweet corn and cooking the pork chops under the broiler.
PREP In a small bowl, whisk together the honey, olive oil, vinegar, coriander seeds, salt, paprika, garlic, and pepper to form a glaze. Transfer 2 tablespoons of the glaze to a small lidded jar or airtight container and then chill for up to 3 days.
In a ziplock bag, combine the remaining glaze with the pork chops. Seal the bag, use your hands to coat the pork chops, and then chill for up to 24 hours.
Fire the grill to high heat, create a two-zone fire (see page 27), and position the grill grate 4 inches from the coals.
Place the pork chops over direct heat and grill until charred, 2 to 3 minutes on each side. Let the flames lick the meat! Transfer the pork chops to the edge of the direct heat zone and continue to cook until the pork chops are firm to the touch, 5 to 7 minutes on each side. Use a thermometer to check that the internal temperature of the thickest section of the pork chops is 145°F. An easier way to check for doneness is to cut through the thickest part of the pork chop; the inside should be light brown, not pink. Let the meat rest for 10 minutes to allow the juices to redistribute.
Serve the pork chops on a cutting board or serving plate, or transfer to campers’ plates. With the back of a spoon, spread the 2 tablespoons glaze evenly over the pork chops. Top each serving with a heaping spoonful of salsa. Store leftovers in an airtight container, chilled, for up to 4 days.
- 1⁄4 cup honey
- 2 tablespoons olive oil
- 2 teaspoons apple cider vinegar
- 1 tablespoon toasted coriander seeds, crushed
- 1 1⁄2 teaspoons kosher salt
- 1 teaspoon sweet paprika
- 1 teaspoon grated garlic
- 20 turns of the pepper mill
- 6 thick pork chops
- 1 cup Roasted Corn Salsa (recipe below)
Roasted Corn Salsa
prep: 15 minutes cook: 12 minutes yield: 2 1⁄2 cups
Every camp needs a jar of salsa. Or two. Or three. Served with tortilla chips, salsa provides a quick, hearty snack for hungry campers. This roasted corn salsa spiffs up eggs and nachos in a heartbeat. After making this once, you’ll probably want to double the next batch and keep extra on hand. Don’t bypass roasting the corn—it makes the salsa. Spring onions, also called green onions, are often available at the supermarket alongside scallions. They are sweeter and milder than a red or yellow onion but have more bite than scallions (which are best used for garnish). They also add a perfect kick to this salsa without destroying your breath for the rest of the day. You’ll be grateful you took the time to toast and crush whole coriander seeds, which add a nutty dimension to the spice’s citrus characteristics.
PREP In a large bowl, combine the tomatoes, spring onions, olive oil, lemon juice, vinegar, honey, garlic, Sriracha, salt, and coriander seeds and toss together with a spoon. Transfer to an airtight container and then chill for up to 5 days.
Fire the grill or campfire to medium-high heat and position the grill grate 2 to 4 inches above the coals.
Place the ears of corn over direct heat and, using tongs, rotate every 2 to 3 minutes until the ears are uniformly charred and the kernels bright yellow, 10 to 12 minutes. For a darker char, drizzle olive oil over the corn so it drips onto the coals and the flames jump up to lick the corn.
Using a sharp chef’s knife, hold an ear of corn at a slant so one end is resting on a clean surface or in the base of a bowl. Slice the kernels off the cob by drawing the knife down from the top end to the bottom. Transfer the kernels to the container with the tomato mixture and stir to incorporate.
Serve immediately. Store leftovers in an airtight container, chilled, for up to 5 days.
Roasted Corn Salsa Ingredients
- 2 cups seeded and finely diced plum tomatoes
- 1⁄2 cup diced spring onions
- 2 tablespoons olive oil, or as needed
- 2 tablespoons lemon or lime juice
- 2 teaspoons apple cider vinegar
- 1 teaspoon honey
- 1 teaspoon grated garlic
- 1 teaspoon Sriracha or 1 jalapeño chile, seeded and minced
- 1 teaspoon kosher salt
- 1 teaspoon toasted coriander seeds, crushed
- 3 ears corn, shucked
“Cooking under the open stars with the right tools in hand deepens our connection to nature in the most special of ways. To experience it with a sense of prepared confidence, buy this book!”
—Michel Nischan, founder of Wholesome Wave and James Beard Foundation award-winning chef
“What I love most about Emma's recipes is that they're incomparably delicious but not intimidating to make--and that's because she's as great a teacher as she is a chef. This book takes all the guesswork out of cooking in the great outdoors, which makes it just as much fun as camping itself.”
—Justin Fenner, senior editor, Men's Journal
“There's a joy in simple things done under the sky. Listen to Emma Frisch spin the ol' dharma of woodsmoke and cicada song, creating a serenade as you prepare the best food you're ever going to make for yourself. Get lost in the stories, chill your beer in the stream, and tuck in.”
—Duff Goldman, author and star of Ace of Cakes
“Filled with fun and accessible recipes, bold and inspiring photography, and documenting Emma's tales with loved ones around the world, this book dares you to go outside and enjoy the simple pleasures in life, starting and ending with a meal around the fire.”
—Farideh Sadeghin, executive director of the test kitchen at Vice Munchies
“In this delight of a book, Emma Frisch shares her passion for nature, a genuine love of camping, and enough expert advice and recipes to convince even me that it would be worth the risk of being the main ingredient on a bear’s menu to eat this terrific food.”
—Simon Majumdar, author and broadcaster
"Feast by Firelight is more than just a cookbook, it’s an essential guide to dining outdoors. The pages are bursting with detailed instructions on everything from how to properly pack a cooler to how to light a charcoal grill. The recipes are uncomplicated and easy-to-follow, using simple ingredients and clever techniques to create mouthwatering meals that go far beyond store-bought hot dogs and s'mores. Emma’s fervor for both food and nature is infectious, and I have no doubt this book will soon find a spot in the backpack of every outdoor enthusiast.”
—Nicole Gaffney, Food Network Star Season 10
“Emma’s recipes and the whole book are fun, easy, and simple. We all can learn how to make living simply so elegant. This book is a must-have.”
—Annie Farrell, Farm Builder, Millstone Farm
"Feast by Firelight delivers the smell of campfire, the promise of adventure, and a guarantee of the best food you'll ever eat under the stars."
—Thayer Walker, correspondent, Outside Magazine
"I've always preached that we need to show that sustainability can be sexy and fun. With Feast by Firelight, Emma Frisch shows that it is possible!"
—Majora Carter, Public Radio Host
About the Author
EMMA FRISCH is the cofounder and culinary director of a premier glamping destination in the U.S., Firelight Camps, featured in Vogue, Travel Channel, Wall Street Journal, and Martha Stewart. She was a top finalist on Food Network Star season 10, and lives in Ithaca, New York.
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I made the zesty za'atar spice and fried an egg in it and mixed it into yogurt with gyro meat ... so good!! Can't wait to make more recipes from here and go camping this summer!