Campfire Kit Tasting Board with Chef Nick Isham of Savage Cuisine

Campfire Kit Tasting Board - Culinarie Kit Cooking and Grilling Fit Box Tasting Board by Nick Isham of Savage Cuisine

Say hello to our Guest Chef! Nick Isham of Savage Cuisine created a whole tasting board based around our Campfire Kit. Check out what he came up with and try some of his recipes for yourself:

I used all of the ingredients in this Campfire Kit to make a Campfire Kit Tasting Board!

I made a fresh cheese and used it three ways: plain with Heckdust honey, chive and lemon zest with the smoked olive oil, and bourbon soaked dried cherries with the cherrywood smoked salt:

Fresh Cheese Recipe

  • 1 gallon best quality whole milk
  • Half pint (8 oz) heavy cream
  • Half cup white vinegar
  • Salt

Heat milk and cream slowly in pot to just over 165 degrees.

Slowly stir in vinegar until you see curds and whey separating.

Let set in pot for 5 to 10 minutes for separation to continue.

Line a colander with cheesecloth. Strain.

Season cheese with salt and other flavorings.

 Heckdust Honey Recipe

  • Half cup honey
  • 1 tablespoon of Heckdust

Heat up both ingredients in small saucepot until honey is hot. Do not bring up to simmer or boil.

I made spiced almonds with the bourbon barrel aged worchestershire sauce and the Black Bear seasoning:

Spiced Almonds Recipe

  • 2 tablespoons melted butter
  • 1 tablespoon of Bourbon Barrel Worcestershire Sauce
  • 1 tablespoon Greenpoint Trading Company Black Bear seasoning
  • 2 cups almonds
  • Pinch salt

Combine all ingredients.

Bake on foil lined sheet at 300 degrees for 8 minutes.

Toss almonds and bake 5 minutes more.

Culinarie Kit Campfire Kit Tasting Board by Nick Isham of Savage Cuisine

 I used the Fiesta Blend seasoning to make a yummy spicy black bean dip:

Spicy Black Bean Dip Recipe

  • 15 oz can of black beans, drained and rinsed
  • 1 ½ tablespoon of oil
  • 1 tablespoon H&K Gourmet Fiesta Blend Mexican Seasoning
  • Zest of 1 lime
  • 1 teaspoon of lime juice

Heat oil in pan.

Remove pan from heat and add the Fiesta Blend seasoning to bloom the spices.

Add the beans, lime zest, and lime juice.

Mash the beans in pan or process in food processor to desired consistency.

And finally, I made some patty pan squash fritters that tastes great with the FireFlower hot sauce:

Patty Pan Squash Fritters Recipe

  • 1 medium sized patty pan squash (or other squash/zucchini)
  • 1 large beaten egg
  • ½ cup of milk
  • 3/4 cup of flour
  • 1 tablespoon oil, plus more for frying
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt

Grate the squash. Lightly salt the grated squash and let sit for 10 minutes, then wring out excess liquid from the squash.

Combine the squash, egg, milk, and 1 tbsp oil.

Separately, mix the flour, baking powder, and salt together. Fold into the squash mixture.

Heat up 1 inch of oil in a medium saucepan to 350 degrees. Add dollops of the fritter mixture to the oil, turning get even browning.

Remove golden brown fritters from oil onto a paper towel lined plate and season with salt.

Nick Isham of Savage CuisineLike what you see here? Check out Chef Nick’s Savage Cuisine on Facebook for more creative culinary projects!

Order your own Campfire Kit here to cook up a tasting board of your own.

Did you whip up something amazing? Share it in our Culinarie Cooks Facebook Group!

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