Camp Recipe: Yia Vang's Grilled Pork With Pepper Sauce


Grilled pork

Serves 6-8 

3 lbs pork shoulder, butterflied
1/4 C chopped garlic
1/4 C chopped ginger
1/4 C chopped cilantro ends/roots
1/4 C canola oil
3 tsp fish sauce
3 tsp oyster sauce
1 tsp salt

Mix all the ingredients together and spread onto the meat. Let sit refrigerated overnight to marinade.

Grill each side of the pork for about 4-5 minutes over a hot fire. Make sure there’s a nice char on it.

Pepper Sauce

3-4 Thai chilies
2 C chopped cilantro
3-4 cloves garlic
1/4 C fresh squeezed lime juice
2 tsp fish sauce
1 tsp salt

Put the thai chilies, fish sauce, garlic and salt in a mortar and pestle and pound to a paste. Add the rest of the ingredients and slowly mash it up.

NOTE: All this can be done in a food processor, instead. You’ll need to add a little oil to loosen up the ingredients.

Camp Recipe: Pineapple-Vanilla Phosphate with Plantation Pineapple Rum by Bittercube

Serves 1 

1 oz Pineapple-Vanilla Syrup (see recipe below)
1 1/2 oz Plantation Pineapple Rum
2 dashes Bittercube Jamaican #2 Bitters
5 oz seltzer

GLASS: Collins or Soda Fountain glass

GARNISH: Pineapple Frond with a dash of bitters dropped down from the top of the frond

INSTRUCTIONS: Build ingredients in glass then add ice. Garnish.


INSTRUCTIONS: Add vanilla to juice, then add sugar and acid. Whisk and give time to amalgamate sugar.

Pineapple-vanilla syrup 

800 ml pineapple juice
1200 ml sugar
2 tsp vanilla bean paste
1 g citric acid

Camp Recipe: Nettie Colón’s Matambre Steak with Chimichurri


This Argentinian flank steak is stuffed with hard boiled eggs, bell peppers and a mixture of spinach, salt, pepper and olive oil.

Grilled STEAK

Serves 4 

2 lbs flank steak or flat iron steak
1/2 tsp salt
1/2 tsp ground black pepper
1/4 C olive oil
1 bunch spinach
1/2 red bell pepper, sliced
2 hard-boiled eggs (whole, halved or quartered, depending on size of steak)

  1. Start by butterflying the steak by slicing it and opening it up like a book. You can also make the meat thinner by pounding it with a mallet to flatten it out and even out the thickness.

  2. Season the steak with salt and pepper, pressing the spices into the steak, then brush or drizzle olive oil and rub into the steak.

  3. Arrange the spinach across the flank steak and repeat with the sliced peppers. Place the eggs in the middle of the steak in a row and carefully roll the meat up over the filling across the grain, jelly roll style. Tie with butcher’s twine to hold it together. Season the outside of the roll generously with salt and pepper and the rest of the olive oil.

  4. Wrap in foil and refrigerate if possible for a couple of hours.

  5. Prepare your grill for cooking over medium direct heat.

  6. The temperature on your grill should read around 500 degrees F. Place the roll on the grill and grill for for about a total of 20 minutes rolling from side to side every 5 minutes. If you want a crust, remove foil after the 20 minutes and grill for 4 minutes on each side.

  7. Let the roll rest for 15 minutes before slicing into it.


1 tsp sea salt or kosher salt
4 cloves garlic
2 tsp Mexican dried oregano
2 C or bunches Italian parsley, coarsely chopped, stems included
1/2 C extra virgin olive oil, plus more for just in case
2 tbsp sherry vinegar
1/2 tsp red crushed chili flakes

  1. In a mortar & pestle place the salt and garlic cloves and mashed into a paste.

  2. Add the Mexican dried oregano, the chopped parsley and mash again, until parsley turns a deeper color of green.

  3. Incorporate the olive oil and mash some more, this time using a circular motion to swirl ingredients and oil together. Blend in the sherry vinegar and the chili flakes and this time mix with a spoon.

  4. Taste for seasoning with salt, vinegar and more oil to your liking.

PS: You can also just put all ingredients in a food processor or blender to make the sauce. You will need more olive oil with this method. Chimichurri will keep for 1 week in a glass jar refrigerated. It also freezes well!

Camp Recipe: Nettie Colon’s Charred Octopus with Grilled-Lemon Coriander Sauce


Charred Octopus

Serves 4 

3 oregano sprigs
3 thyme sprigs
2 Hungarian wax peppers charred
1 head garlic charred
2 Roma tomatoes charred
½ red onion charred
Pinch of salt
Pinch of black peppercorns
2-3lb octopus (fresh or frozen)

Bring a large pot of water with all the ingredients (except the octopus) to a boil.  

At a rolling boil, hold the octopus with tongs and dunk the whole thing, completely submerging it for 10 seconds. Repeat this three times, the shock of the boiling liquid tenderizes the octopus. After the third dunk, leave it in the pot to cook at a simmer medium simmer for 45 minutes for a three-pound octopus and an hour for a five-pound octopus. After that, remove it from the pot, let it cool, and cut to make each tentacle a portion.  (You can discard the head or use it).

Once cooled, toss the octopus tentacles in olive oil, light salt and pepper. Grill the octopus tentacles on one side until crispy, flip and repeat on the other side.

To serve, lightly coat the octopus with the Grilled Lemon Coriander Sauce and serve with grilled lemon halves atop roasted potatoes & kale.

Grilled Lemon Coriander Sauce

3 large lemons
1 Tablespoon coriander seeds, toasted in a dry skillet until fragrant and lightly ground
½ cup parsley
2/3 cup olive oil
2 serrano chiles, stemmed and diced
2 tablespoons honey
Salt to taste

Cut the lemons in half and place cut side down on the grill until there’s a nice char marking on the surface of the lemon, three to four minutes.  Flip and grill for three to four minutes more.  Remove from the grill and cool completely.

Using a hand-held juicer, juice the lemons into a glass measuring cup, they should yield about 1/3 cup.  Pour the lemon juice into a deep quart container jar and add the coriander, parsley, chiles, honey and 1 teaspoon of salt. Blend with a hand blender, by adding the olive oil in a thin stream until the mixture is smooth.