If you have a camper, or happen to be wandering the canyons of the Colorado Convention Center during the RV Adventure Travel Show today through Saturday, resist the temptation to buy that shiny set of matching camper cookware, and listen to the “RV Chef,” J. Warren:
“You only need a couple of knives and a couple of pans. I wouldn’t want to be without a wok – that replaces at least seven pans. I can make stir fry, Jell-O, pudding, cornbread even. And I can put it in the oven. If I need a lid I’ll throw a plate on top. This is reality stuff, this isn’t buying a 14-piece set of cookware to take on board.”
The European-trained chef will share 15 years worth of wisdom from cooking in small spaces on the road, sell and autograph copies of his cookbook, “Chef J. Warren’s Heart of the Home,” and serve samples of his practical recipes. Whether you are tailgating or snowbirding, Warren says “you can maintain any lifestyle you want while you’re out there.”
Here’s how:
Do your prep work before you get on the road. Chop veggies and measure ingredients, then freeze them flat in plastic bags. “All you should do on board is assembly. I take a yellow rice mix, onion and pepper I chopped up and put in the freezer, Tyson precooked chicken strips or smoked sausage.”
Freeze chicken stock in ice cube trays, then pack in resealable bags.
Use a wand mixer. “It takes up a lot less space (than a hand mixer) and they’re inexpensive.”
A mini-food processor is just as practical and takes up less space.
The new silicon mats that wipe off easily make great trivets and prep surfaces.
Warren and his wife Lynn started small but now travel in a sponsored 45-foot bus, although he says “gourmet doesn’t have anything to do with money or expense. We know the trials and tribulations of cooking in an RV, and what to bring on board and what you shouldn’t …”
Staff writer Kristen Browning-Blas can be reached at 303-820-1440 or kbrowning@denverpost.com.
Fun on wheels
The Colorado RV Adventure Travel Show features motorhomes, campers, accessories and destinations. It runs 10:30 a.m. to 9:30 p.m. today through Saturday at the Colorado Convention Center, 14th and Californa streets, downtown. Adults $8 at the door; seniors (62+), $7; children under 12 Free. Discount admission available at bigasalloutdoors.com. 303-892-6800.
Quesadillas
“RV Chef” J. Warren suggests putting the quesadillas together before you hit the road. Stack in a round container. Remove when ready to heat.
Ingredients
Dips:
Directions
Coat a pan, flat grill or George Foreman electric grill with oil or melted butter, and heat one tortilla. Top with cheese and chicken or pepperoni. If using an electric grill, top with a second tortilla and skip the folding. When cheese starts to melt, gently fold tortilla. Remove from heat and cut into wedges. Serve with sauces and any other toppings desired.
Mile-High Sauerkraut
“RV Chef” J. Warren says this one-pot recipe is his favorite. Serves about 6.
Ingredients
Directions
Place veggies in deep pot with olive oil and butter and sauté until softened. Add remaining ingredients and simmer until all is hot and reduced a little. Adjust flavor with more Cajun seasoning if necessary.
