• Great mail-order pies
    For our money, the best innovation in American baked goods since sliced bread might be mail-order pie: great regional wonders delivered directly to your doorstep. For handmade butterscotch chip , pecan , or Texas Trash -a carnival of pecans, caramel, coconut, chocolate chips, graham crackers, and pretzels-we turn to Texas's Royers Round Top CafA© . […]
  • KFC unveils a triple meat Double Down
    KFC on Wednesday announced it's bringing back its fabled Double Down sandwich. Long the king of over-the-top fast food, this artery clogger consists of bacon, cheese and special sauce served between two pieces of fried chicken instead of a bun. […]
  • Brazilian companies raise Chiquita offer to $681M
    Brazilian companies Cutrale and Safra said they are again raising their bid for banana producer Chiquita, to $681 million a day before Chiquita shareholders are expected to vote on a combination with Irish fruit importer Fyffes. Chiquita said Thursday that it will review the latest offer. […]
  • Tofino's Wolf in the Fog best new restaurant
    A restaurant in tiny Tofino, B.C., on the edge of the Pacific Ocean has been named the best new restaurant in Canada in enRoute's annual top 10 list. Wolf in the Fog took top honours while Ayden in Saskatoon, opened by "Top Chef Canada" season 1 winner Dale MacKay, was the people's choice winner in an online poll at eatandvote.com. […]
  • Purdue getting regional nutrition/obesity center
    The U.S. Department of Agriculture has chosen Purdue University to be the site of one of four regional centers for research into nutrition education and obesity prevention. Purdue said Wednesday that nutrition policy professor Dennis Savaiano will lead the North Central Nutrition Education Center of Excellence at the school. […]
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