81st Annual Chicago Boat, RV & Outdoors Show
January 12 through January 16
McCormick Place


2301 South Lake Shore Drive

Friday, January 14: 12:30, 3:30, 5:30
Saturday, January 15: 12:30, 3:30, 5:30
Sunday, January 16: 11:30a, 1:30, 3:30

Dad's Potatoes
(Serves 6 to 8 people)
This starts with tater tots, four fresh vegetable, onions, peppers, zucchini and mushrooms, unsalted butter and four seasoning, salt, pepper, garlic powder and celery salt. Cook either on a griddle or throw it in a fire pit and let cook for 20-25 minutes on a high heat.

1/2 bag (16 oz) Tater Tots
1/2 cup white onion, chopped
1/2 cup green peppers, chopped
1/2 cup white mushrooms, sliced
1/2 cup zucchini, chopped
3 Tablespoons unsalted butter
celery salt (few shakes)
garlic powder (few shakes)
salt and pepper (few shakes)

This is a foil wrap recipe. Lay 2 feet of foil on a table, rub some butter along the middle of the foil, creating a layer on the foil. (It works best if the butter is room temperature) Add salt, pepper, celery salt and garlic powder. (Don't over season this, because the tater tots are pre-seasoned) Put the Tater tots across the butter the n add the chopped vegetables. Fold up the side of the foil making a canoe, fold up the ends to ensure that none of the recipe falls out the end. This creates a air hole to release heat as it cooks. Now take another piece of foil, wrap it around the air pocket and roll like a newspaper. Cook this for 15 to 20 minutes on both sides either on a griddle, grill or place it in a fire pit. The great thing about this recipe is you can cook it immediately or throw it in your fridge or cooler and cook it later. A perfect side dish while camping and because of the foil wrap there is absolutely no clean up  everyone likes that!

Camp Calzone
(Serves 4 to 6 people)

1 (14 oz) can tomato puree
1 (12 oz) can tomato paste
1 Tablespoon Italian seasoning
1 Tablespoon chopped garlic
1 (13.8 oz) can pizza dough

1 green pepper, chopped
1/2 white onion, chopped
8 button mushrooms, quartered
1 cup Mozzarella cheese
1 cup 3-Cheese blend
1/2 cup pepperoni slices
1 cup all-purpose flour

Note: You may add anything you want to your calzone such as meats or other vegetables these are just suggestions.

Mix the first 4 ingredients in a bowl without heating. Spread pizza dough out on some foil with some flour to keep it from sticking. Cut dough into portion sizes to fit your appetite. Spread the sauce on dough making sure not to get near the edges. Add your toppings, spreading them evenly along the dough staying away from the borders. Fold the dough over pressing the boarders together by pinching the dough together. Place the calzone in a Dutch oven and cook for 20 minutes with 12 coals on the top and 6 coals on the bottom.

Dutch Oven Benedict

1 16.3 ounce can of biscuits
1/2 cup Parmesan cheese shredded
8 large eggs
6 slices (3 oz) Proscuitto ham
6 slices (3 Oz) pancetta
salt/pepper to your liking

Lay the biscuits individually on the aluminum insert and push the biscuits in the middle making a cup like biscuit. Crack an egg per each biscuit on top of each other. Lay the proscuitto and pancetta on top of the cracked egg, them sprinkle the parmesan cheese on top of everything. Put 8 coals on top and 4 coals on the bottom and let cook for 30 minutes or until the parmesan cheese is melted like a sauce. Let cool for 20 minutes and serve from breakfast.