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Can This Chef Make A 3-Course Meal With A Campfire? • Tasty

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Sep 28, 2019

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Can This Chef Make A 3-Course Meal With A Campfire? • Tasty
Can This Chef Make A 3-Course Meal With A Campfire? • Tasty thumb Can This Chef Make A 3-Course Meal With A Campfire? • Tasty thumb Can This Chef Make A 3-Course Meal With A Campfire? • Tasty thumb

Transcription

  • - [Announcer] Previously on Chef Out Of Water.
  • - What am I gonna do with a blindfold?
  • - [Crew Member] We're going on a trip, Alexis.
  • - Oh God.
  • I think I'm ready.
  • (dramatic upbeat music)
  • (upbeat music)
  • Welcome to the season finale of Chef Out Of Water.
  • I'm Alexis, your chef who's always up for a challenge.
  • All season long, the Internet has been choosing
  • what I should cook with
  • and today, it looks like you've chosen where.
  • I don't know who I'm cooking for
  • and they don't know what I'm cooking with
  • although, I'm guessing they'll probably
  • be able to figure it out.
  • I can smell pine needles and I hear a babbling brook, so.
  • Oh my God.
  • (bubbles popping)
  • This is amazing.
  • This is my dream.
  • All season long, I've been asking for fire and
  • I'm going to have fire and I'm outside.
  • Thank you.
  • So, I'm gonna make a three course meal over a campfire.
  • I've gotta get some kindling to get started.
  • Let's go make a fire.
  • (water splashing) (upbeat music)
  • You thought you had me with a campfire
  • but this is actually a gift.
  • I've been making fires for truly as long as I can remember.
  • I grew up in the country, we have a really big fireplace
  • and every single night in the Winter,
  • we build a fire because it's so cold.
  • I usually put a bunch of newspaper crumpled up,
  • ton of kindling on top, luckily we're in the woods,
  • we have an abundance of kindling
  • and then make, like a teepee situation
  • around here with the wood
  • and as soon as it gets hot,
  • then you can add more wood and kind of shift it into,
  • having some having direct heat, some having lower heat,
  • so I'll have some more control over the campfire.
  • I have a grate to cook with, which is making it so,
  • I don't wanna say easy but,
  • (stick breaking) easy.
  • Before I light this fire, we need to talk fire safety.
  • We've been working with the Angeles National Forest,
  • they know we're filming here,
  • there's a ton of people on fire watch.
  • I've got Ryan with me.
  • (laughs)
  • He's gonna be watching the fire,
  • making sure there's no debris, anything happening.
  • Let's light this fire.
  • My confidence level is a 10 right now.
  • (water splashing) (upbeat music)
  • While my fire is going and getting really hot,
  • getting ready, I'm gonna start on dessert.
  • I'm making a plum cardamom orange crumble.
  • I did a Tasty 101 about this, so feel very prepared.
  • So, I'm starting off with some plums.
  • (record scratches)
  • Did I seriously just put salt?
  • I cannot be trusted.
  • - Was that salt? - What is wrong with me?
  • - [Crew Member] Was that salt?
  • - Yeah it was literally just salt.
  • (dramatic music)
  • Oh no, oh no.
  • I'm gonna go wash these plums off.
  • Stand by.
  • I have to stop doing that.
  • I also just said a minute before
  • that I was level 10 confident.
  • So, I think I need to bring my ego down about five notches
  • and stay away from salt.
  • Sugar.
  • Great.
  • Some flour as a binder, you could use cornstarch too.
  • Orange zest.
  • I'm just mixing everything together.
  • The plums can actually just hang out in this skillet.
  • Okay, moving on to the filling.
  • I've got flour.
  • Oats.
  • Salt, intentionally.
  • Sugar, very intentionally.
  • Cinnamon
  • and cardamom.
  • Just mix
  • and then some cold cubed butter
  • and I'm just gonna take my hands,
  • incorporate it and then, kind of crumble it.
  • You know, I think a challenge is going to be that,
  • I know how long this takes in an oven or even on a grill
  • but over a campfire, it's gonna be
  • a little trickier in terms of timing.
  • Crumble's done.
  • I'm gonna wash my hands, cover this with foil
  • and get this on the fire.
  • I've got this really great safety gloves.
  • This fire is really hot.
  • Campfires can actually get up to over 500 degrees,
  • so I've got a ton of options.
  • It's probably too hot for the crumble now,
  • but I wanna get it going.
  • The flames are gonna die down a bit.
  • It actually looks like it's at
  • the perfect spot for my entree.
  • I've got a few different elements
  • but one of them is fire roasted eggplant,
  • where you actually just bury it in the coals.
  • I'm gonna get a head start doing that, move on to prep.
  • (water splashing) (upbeat music)
  • For my appetizer, a zucchini and halloumi salad,
  • all done over the grill, of course.
  • When I used the blender,
  • I thinly sliced zucchini on a mandoline.
  • So I'm gonna do the same thing.
  • It'll probably grill really fast, but that's okay.
  • I'm just gonna sprinkle them with a little salt.
  • This is gonna draw moisture out.
  • Just gonna slice the cucumbers, easy.
  • I'm gonna make some pickled red onions over the fire.
  • Pickling is really easy.
  • You basically need vinegar, sugar and salt.
  • Oh and water.
  • I'm gonna add some peppercorns
  • and some coriander seeds.
  • So now, this liquid is gonna go over the fire.
  • Just gonna cut up this cheese really really fast.
  • Ooh baby.
  • Oh my God.
  • Cobbler has been taken over by the plums but it's okay.
  • Hoo!
  • Okay, definitely time for tin foil to come off.
  • Got my pickling liquid.
  • She can go on the hottest part.
  • Put that right here.
  • Just gonna, let this go for a few minutes
  • and my eggplant looks absolutely perfect.
  • I mean, hoo, she's falling apart.
  • It's like legit collapsed into itself
  • which is exactly what I want.
  • (chuckles)
  • I've got a new set of dish gloves.
  • Oh my God.
  • So cool
  • and you just take a spoon
  • and all that beautiful perfectly cooked eggplant,
  • not the skin, goes inside.
  • My pickling liquid is ready to go.
  • Gonna add the onions.
  • So now that the onions are in
  • and the pickling liquid was hot,
  • I can actually take it off the heat
  • and I'll just let it rest to room temperature.
  • This cobbler is definitely taking longer than it would
  • in the oven but it looks kind of cool and rustic.
  • I'm just gonna throw some peppers on the grill.
  • (water splashing) (upbeat music)
  • I'm really excited about my entree.
  • I'm gonna do this whole Mediterranean spread.
  • So I'm gonna make lamb kofta,
  • which are like oblong lamb meatballs.
  • First things first, gonna put garlic in the grill too.
  • Just a little bit of olive oil.
  • (foil crumpling)
  • Wrapping it up, you can just stick this
  • literally right in the fire.
  • Gonna work on the lamb kofta.
  • So I've got mint, parsley,
  • salt
  • cumin
  • some smoked paprika.
  • So I've got everything in my bowl for my lamb kofta
  • and then, just gonna mix it all together.
  • (water splashing) (upbeat music)
  • My peppers are so charred, so beautiful.
  • Oh my God, I'm just gonna peel the charred skin right off.
  • I was hoping that the crumble was gonna turn golden brown.
  • It's definitely cooked through,
  • it's just, doesn't have that classic color.
  • It's also getting kind of jammy on top,
  • like this jammy plum mask.
  • So I'm gonna take it off.
  • Think it's fine, it's not gonna be an oven crumble but
  • it's baked through, it'll be delicious.
  • You don't wanna shape these into meatballs.
  • You wanna make them into these like oblong,
  • an extra large egg, maybe a duck egg.
  • (chuckles) Just gonna skewer it.
  • My kofta are done.
  • I have a bit more prep to do
  • but I'm gonna have Ryan put them on the grill.
  • Ryan?
  • - You rang? (Alexis laughs)
  • - [Alexis] If you can just put these over the grill,
  • - Mm-hmm - Medium-high heat.
  • - [Ryan] Okay, sounds good.
  • - This is the best.
  • Gonna add some lemons.
  • The lemons, I just want them to get
  • really charred and beautiful.
  • I'm gonna use that for the baba ghanoush
  • and for a vinegarette.
  • I'm gonna make this kind of garlic herby spread.
  • Gonna grab the garlic out of the fire.
  • The garlic is a bit charred, it's soft.
  • It's just gonna add a really nice
  • smokey flavor to the whole spread.
  • Just smashing it and I'm just gonna make into,
  • kind of like a paste.
  • A few pepper flakes.
  • I'm gonna add some green olives.
  • Gonna add some capers, just to add a little more brininess.
  • I'm gonna hit with some olive oil
  • and I'm gonna add some salt too.
  • Just stir.
  • I'm gonna let this herby situation hang out.
  • These are good, hoo.
  • (grill sizzling)
  • They smell absolutely incredible.
  • They look like they're cooked perfectly,
  • so we'll see when she tries them.
  • Look at those lemons.
  • I'm just gonna move them here.
  • These zucchini are super thin,
  • so I imagine it's gonna take less than two minutes, if that.
  • Halloumi
  • just at the bottom.
  • Halloumi is a really firm cheese,
  • so it's pretty ideal for grilling.
  • Taking the lemons.
  • Ooh, great.
  • They're just slightly charred, which is what I want.
  • I don't want them to fall apart,
  • just have a little smokiness from the grill.
  • The cheese is melting at a very fast pace.
  • Ooh, okay.
  • No, come on little guy, (gasp) hey.
  • My confidence level on the salad is like a nine.
  • I'm gonna put Ryan on fire watch.
  • Fire's nearly out and get everything assembled.
  • (water splashed) (upbeat music)
  • Now that everything's grilled,
  • I have a few more things to do.
  • I'm gonna actually have, before the fire goes down,
  • I'm gonna have Ryan just grill these quickly.
  • Ryan? - Mm-hmm.
  • - This is the best way to cook.
  • Gonna add some of the lemon juice to my herby thing.
  • Oh my God.
  • It's so good.
  • Okay, wow.
  • The grilled garlic and grilled lemons
  • just intensify the flavors even more.
  • Got my eggplant from earlier.
  • Gonna add some tahini, lemon again.
  • Gonna add a bit of salt, olive oil.
  • Oh my God.
  • This is definitely the best campfire meal I've ever made.
  • For the peppers, see how they've kind of collapsed
  • into themselves, they have this amazing charred skin
  • and you can just peel it right off.
  • That's the joy of a charred pepper.
  • I thought maybe I'd make like,
  • a platter, a tray, we'll see how that goes.
  • Course two, Mediterranean plate is done.
  • So now I'm just gonna plate this salad.
  • Let's add some mint.
  • The onions have probably been pickling for,
  • probably two or three hours
  • but after an hour, you can use them.
  • Tiny bit of olive oil.
  • Little bit of sumac
  • and salt.
  • This is so pretty.
  • I'm so happy.
  • My taste tester has arrived and I think
  • staying in line with the campfire theme,
  • I'm gonna serve the crumble just in the cast iron.
  • I think it's time for them to taste.
  • - Hi, I'm Hitomi, I am a nifty producer here at Buzzfeed
  • and I am a huge outdoor enthusiast.
  • I used to be a marine biologist, I love camping.
  • Usually on the weekends,
  • I try to find some fun things to do outside.
  • I'm super excited to see what Alexis uses today
  • cause we are outdoors and, you know,
  • there's so many options now.
  • We have solar ovens,
  • you have these small little stove top ovens.
  • So, there's so many things but I know what she's gonna make
  • is gonna be amazing, so I am super excited.
  • - I think this was my favorite day of the entire season
  • and it's the taste test I'm most excited for.
  • So, can we bring them in?
  • - [Crew Member] Bring her in.
  • - Hi! - Hello.
  • - Hi! - I'm so excited.
  • Thank you for having me.
  • - The perfect taste tester.
  • - Oh yay!
  • - I think you are the biggest outdoors person I know.
  • - Oh, thank you.
  • - I mean, you go skiing,
  • you go camping, you go hiking (Hitomi laughs)
  • you do everything.
  • - Aw, yeah well I'm very excited to be here.
  • - Course one, your appetizer (Hitomi gasps)
  • - Oh my goodness. - Is a zucchini
  • and halloumi salad.
  • (Alexis chuckles)
  • - It smells good, I mean--
  • - What does it smell like to you?
  • - Like summer, but
  • I feel like summer smells like barbecue
  • and charred coal and - Yeah.
  • - It definitely comes out.
  • - [Alexis] Course two, this whole Mediterranean spread.
  • - This is like insane over the top for, at a campsite,
  • having this come out, I'm glamping.
  • (Alexis laughs) Like this is,
  • I'm glamping right now.
  • Just gonna do - Yeah, that's the move.
  • - One of these, a Mediterranean taco.
  • (Alexis gasps)
  • - Wow, that looks really good. - Mm.
  • Oh my God, this is so good.
  • - Is it good?
  • - Mm-hmm.
  • - Can I, okay I'm gonna do the same.
  • - And this lemon, grilled lemons are great for anything.
  • Like I bet it would be great, did you use this here?
  • - Ey! - Ey!
  • (Alexis and Hitomi laugh)
  • - Okay, final course. - Oh, oh, beauty.
  • - It is, I know it looks crazy.
  • It's a plum cardamom crumble.
  • - It's almost like a, if a lemon tart
  • (Alexis moans in agreement) was a plum tart.
  • Like the same consistency.
  • You almost-- - Totally.
  • - You made a curd, a plum curd.
  • Yeah. - Totally,
  • that's exactly what it tastes like.
  • - This is so good.
  • These are the kind of unexpected things that happen
  • when you're camping and now you have this like whole new
  • masterpiece that you could be like yeah, I made a plum tart.
  • - Ey, plum curd, it's a new thing.
  • - Mm-hmm.
  • - Hitomi, you've probably figured it out by now
  • but what do you think I made this meal with?
  • - Firewood, right?
  • - Yeah. - Yeah.
  • - It's firewood. - I mean,
  • you could smell it in the food.
  • I wish you guys could smell it cause
  • you could smell that like, that wood burning grill,
  • the charr-- - Yeah,
  • there's nothing else like it.
  • There's no appliance, there's no tool,
  • there's nothing else - Yeah.
  • - Except firewood - Yeah.
  • - And campfire that can give you those flavors.
  • - Thank you. - Thanks for trekking up here.
  • - Oh my God. - An hour into the woods.
  • - I love it, this is like best work day ever, so
  • (Alexis laughs) thank you so much.
  • - What an amazing season.
  • I feel proud of myself.
  • I feel excited, I feel creatively inspired.
  • Honestly, I didn't know that I could do half of this stuff
  • and it was great, campfire cooking was great.
  • Blender, easy bake oven, I just,
  • I feel so lucky that I got to do this.
  • Thank you Internet for all your suggestions,
  • your tips, your advice
  • and even some of your crazy ideas.
  • I'm Alexis, thanks for watching
  • the first season of Chef Out Of Water.
  • Let me know in the comments if you've made
  • any crazy campfire meals, I'd love to see.
  • (upbeat music)

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“These are the kinds of unexpected things that happen when you’re camping”

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