Make every campout adventure a culinary oneFrom the crackling campfire, the smell of pine trees, the hiss of the first crack of beer, camping is a pacific northwest weekend staple. FINEX Cookware gives you premium cooking performance on a camping stove or over the fire and will provide memorable and delicious meals everyone can enjoy. Sit back and enjoy a meal around a campfire with your closest friends and family – making memories that will last a lifetime. Pack your FINEX and make any adventure a culinary one.
Cornmeal and Yogurt Pancakes With Huckleberries and Hazelnut Brown Butter SyrupThey say breakfast is the most important meal of the day, so why don’t you give it the star treatment that it deserves? This cornmeal and pancake recipe from our friend Lauren Chandler levels-up your breakfast game – no matter where you’re cooking it.
Cornmeal and Yogurt Pancakes With Huckleberries and Hazelnut Brown Butter Syrup
- 1 cup all-purpose flour
- 1 cup medium-grind cornmeal
- 1 Tablespoon plus 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 ⅓ cup full-fat yogurt
- ⅔ cup milk
- Unsalted butter or oil for cooking the pancakes
- Huckleberries for serving
- 2 tablespoons unsalted butter
- 2 tablespoons roasted hazelnut oil
- ½ cup pure dark maple syrup
- ⅓ cup chopped toasted hazelnuts
- Pancakes: Combine the dry ingredients together and the wet ingredients together in separate bowls. Stir the dry ingredients into the wet ingredients. (If you are cooking the pancakes on the road, do this ahead of time and store in an airtight container with a tight-fitting lid.) Cook pancakes in a FINEX 12″ Skillet.
- Syrup: Melt the butter in a FINEX 1 Qt. Sauce Pot over medium heat and cook until it starts to bubble and turn golden brown. Stir in the hazelnut oil, maple syrup, hazelnuts and a pinch of salt. Bring to a boil then lower the heat and simmer for 1-2 minutes until the syrup and fats are combined.
Grilled Corn With Chile Coconut Milk, Cilantro and LimeThis grilled corn recipe developed by our friend Lauren Chandler is an easy, flavorful way to cook up corn this summer. While we grilled them up over a campfire cookout, these are just as easy to whip up on your stovetop at home.
Grilled Corn With Chile Coconut Milk, Cilantro and Lime
- 4 ears of corn, shucked
- 1 14-ounce can full-fat coconut milk
- 2 teaspoons ancho chile powder
- 2 teaspoons sweet smoked paprika
- Salt, to taste
- ¼ – ½ cup roughly chopped cilantro
- Heat a FINEX 12″ Cast Iron Skillet. Pour in the coconut milk and stir in smoked paprika, ancho chili powder, and a pinch of salt.
- Once the liquid starts to simmer, add the corn and cover with lid. Remove the lid after 2 minutes and turn the corn over, replace the lid, and cook for another 2 minutes, until the color of the corn brightens.
- Transfer the corn to a heated FINEX 12″ Grill Pan and place the lime halves on the grill pan cut-side down. Cook the corn on all sides until some of the corn kernels are browned.
- To serve, pour the sauce over the corn (or roll the corn in the sauce), squeeze the lime over it, and sprinkle with cilantro.
Andalusian-inspired Lamb Kebabs With Yogurt and HerbsSummer grilling season is in full swing. This lamb kebab recipe from our friend Lauren Chandler is easy to make and sure to be a hit – no matter if you’re cooking over the coals or firing up your stovetop.
Andalusian-inspired Lamb Kebabs With Yogurt and Herbs
- 1/3 – 1/2 pound of boneless lamb per person (or 1/2 – 2/3 pound of bone-in lamb per person). I like lamb leg steak because there’s not much bone to cut around and the meat is tender.
- Marinade per pound of lamb:
- 1-2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 Tablespoon ground coriander
- 1 Tablespoon ground cumin
- 1 T sweet smoked paprika
- 2 Tablespoons sherry vinegar (or balsamic)
- 1/4 cup extra-virgin olive oil
- To finish:
- Plain full fat yogurt
- Chopped cilantro and flat leaf parsley
- Cut the lamb into cubes and combine with the rest of the ingredients in an airtight container or ziploc bag. Store in the refrigerator (or cooler) and marinade for up to 24 hours.
- Thread the lamb cubes loosely onto skewers and cook on a hot FINEX 12-inch grill pan for 10-15 minutes, turning 3 or 4 times, until the lamb is medium-rare.
- Transfer to serving dish and let rest for 5 minutes before serving. Top with a heaping dollop of yogurt and a generous sprinkling of herbs.