Executive Chef, Thomas Kristoff from Camp Social prepares camping dishes

Posted at 7:59 AM, Oct 20, 2017
and last updated 2017-10-20 13:39:45-04

Breakfast Scramble
Yield / Servings
1-3#                            pork shoulder
2 cups                carrot (large cut)
2 cups                celery (large cut)
2 cups                onion (halved, brulee)
5 cloves            garlic (smashed)
3 sprigs                fresh rosemary
3 sprigs                      fresh thyme         
4 quarts             vegetable or pork stock
taste                salt & pepper
Sear pork shoulder in large pan until golden brown on both sides and then remove and reserve in a hotel pan. Char mirepoix in large saute and add to hotel pan.  Fill hotel pan with vegetable stock (cover pork shoulder ¾ of the way up the side) add herbs and garlic.  Bring vegetable stock to a boil then cover with aluminum foil.  Place in oven at 350 degrees for 3-4 hours until tender.  Remove from oven, cool and refrigerate. When cooled enough to handle remove pork from the braising liquid and pull the pork into natural pieces. Set aside.
For the Potatoes  
8 medium                                  yukon pold potatoes
1 cup                                          kosher salt

Place the whole potatoes In a large pot of salted water bring to a boil, cook until very tender. There should be no resistance when the potato is pierced through with a cooking needle of small knife. Drain and cool until needed. When ready for pick up fry in hot oil.
For the Scramble
 8                                                            eggs (break and stir)
 2                                                            hatch chilies (roasted and cut into rounds)
 1 large                                                  spanish onion (julienne)
  4 six ounce                                          portions pulled pork
  4 oz.                                                     white cheddar
  4 nice springs                                      Italian parsley
  Salt and black pepper to taste  
 On the pick up;
Fry potatoes, in a hot skillet add a small amount of canola oil, add pork do not move the pan, you want to crisp the pork, add the onions, chilies, add crisp potatoes, Italian parsley, salt and pepper. When all ingredients are hot and eggs are almost cooked add the cheddar, and mix lightly place in a foil pack and place on plate. Serve with toast.

Camp Breakfast Sandwich
Yield / Servings
4                                            Glazed Cake Donuts (Rainbow in Phoenix)
4-3 oz. portions                     Smoked Ham of the bone (about a quarter inch thick)
8 Slices                                 Applewood Smoked Bacon
4 Eggs                                  Over easy or (as you prefer)

Place bacon in medium heat skillet, cook to desired doneness, when bacon is almost done place ham in the same skillet, cook egg in a separate pan to over easy, split donut (as you would a bagel or hamburger bun) warm donut for a minute in a hot oven. Build sandwich by placing the bottom half of the donut on plate, place items in this order bacon, ham, egg and place the donut top last (careful not to bust the yolk).

Pancake Batter
Yield / Servings
3/4 cups                Milk
2 TBS                    White vinegar
1 Cup                     All purpose flour
2 TBS                          Granulated Sugar
1 teaspoon                   baking powder
½ teaspoon                  baking soda
½ teaspoon        kosher salt
1                                   egg
2 tablespoons        melted butter
5 egg white                  soft peeks
Juice of 3 lemon
Berries or your choice
Combine milk and vinegar set aside to sour. In a large bowl combine Dry ingredients, whisk until well incorporated. Whisk melted butter and egg into the soured milk. Pour dry ingredients into wet ingredients. Mix until smooth.
Just before cooking fold 4 oz.  of the pancake batter into whipped egg whites.
For pick up, Pour the batter into a hot cast iron pan with mixed berries bake at 475˚for 5 minutes check for doneness with a wooden pick.
Serve with maple syrup and whole butter on a plate lined with a linen napkin.


Camp Social
6107 N 7th St, Phoenix, AZ 85014
(480) 750-0506