• Cooking up a desert storm in Jordan
    As the sun disappears behind the cluttered skyline of Amman and the call to prayer echoes through the city, I'm sitting down to dinner. Like most evenings, it's a meal I've cooked myself. […]
  • This cider is for adults
    In New England, during the late summer and through the autumn, one of the most popular harvests of the region ripens. Families flock to pick-your-own orchards while commercial growers hire migrant labor to pick the fruit without bruising it. […]
  • On the market: 8 Wendy's eateries in Florida
    Are you in the market for a Wendy's fast-food restaurant in the Sunshine State? How about eight of them? Marcus & Millichap Real Estate Investment Services announced an exclusive listing for a sale/leaseback portfolio of eight Wendy's restaurants statewide, including five in South Florida. […]
  • Cooking on Deadline: Recipe for smoky slow cooker vegetarian chili
    It's partly philosophical, partly practical. Let's start with the latter. Truth is, I'm just not good at producing food that tastes all that great in a slow cooker. […]
  • Treat or nasty trick? Denver police warn of pot-tainted candy
    The two almost identical gummy bears sitting side by side, coated in sugar and tinged with the same red hue, may end up in a trick-or-treat bag, but only one is plain candy. The other is loaded with marijuana. […]
Aluminum Vegetable Bombs for camping, Platt River, Sleeping Bear Dunes, Cooking classes in Michigan

Aluminum Vegetable Bombs (AVB) Assembly Ingredients

Aluminum Vegetable Bombs (AVBs) for Camping 

My family loves to camp, at least we used to. We have camped all over Europe, Mexico, Canada and the US.  Recently, we decided to drag out all our old equipment again and give it another go.  Our choice was the beautiful Platt River Campground near Sleeping Bear Dunes in northern Michigan. 

Once again, we discovered the age old camping conundrum, “whether you go for one day or one month, you still have to take the same amount of STUFF”   When we told our friends that we were going camping, many of them said….”You are kidding of course……like are you going to sleep in TENTS!”  Yes, we are not only tent campers but natural wood fired campfire cookers! If you are an outdoors person, you know that cooking hot dogs, steaks, or s’mores are usually de rigeur, but how do you prepare some delicious and nutricious vegetables?  Years ago, as the camp chef, I  solved this problem by inventing the ALUMINUM VEGETABLE BOMB or AVB. Today, AVBs have become part of our family’s camping legend.  Everyone remembers how much fun we all had assembling these tasty devices.  So, since it’s camping time across the northern hemisphere, I thought I would let everyone in on the secret of  how to assemble AVBs, and then they can become part of your family’s outdoor culinary heritage.   

AVB…they EXPLODE with flavor  

Assembling an AVB 

For each AVB you will need: 

One potato (preferably 5” long (not fat) cut in half 

¼ small carrot sliced (2 TBS) 

1 mushroom sliced (2 TBS) 

¼ green onion chopped (1 TBS) 

1 slice cooked bacon large chop 

2-3 TBS butter (small pieces) 

2 green beans sliced 

2 TBS chopped zucchini 

Sea salt & pepper 

3-4 sheets of heavy aluminum foil 

  1. Lay one sheet of AL foil flat (shiny side down)
  2. Place potato halves on foil
  3. Fill the space between halves with veggies
  4. Sprinkle with bacon and butter pieces
  5. Season with salt & pepper
  6. Fold over halves of foil, making a folded seal
  7. Roll up ends, repeat with three other sheets
  8. Place AVBs in campfire or on top of grill
  9. Turn constantly, for about 30 -45 minutes
  10.  Carefully open one to check doneness after 30 minutes…

  

Aluminum Vegetable Bombs, Platt River Campground, Sleeping Bear Dunes, Cooking Classes in Michigan AVBs on the campfire

 

About the Author  Part time chef  Doug Cordier, is a food writer, TV cook,  Certified Ergonomic Consultant and business man. Doug is the owner of Cascom Group Travel and has been teaching corporate and Italian cooking classes for twenty years. 

For more foodie thoughts and recipes, try www.cookingwithcordier.com 

Leave a Reply