Camp Recipes: Gobble Goo

We love tinned fish at Fine + Feral Co., and sardines have become a bit of a lunch tradition for the hikes we take with Richie's Nature Escapes. This last winter we thought it was a good idea to go camping on the coldest night on record; the windchill got down to -32F. Luckily, Richie had bought a hot tent and we were able to keep it a balmy 42 inside. I know it's a sin to mix seafood and cheese but we needed some stick-to-your-ribs grub to keep us warm. Enter Gobble Goo.

Named to sound vaguely Italian because of the sardines and pepperoncini, and because it tastes better than it looks, this warming treat can be made over a camp stove, fire grate, or in this case a wood stove. Patience is key as you need to stir carefully and constantly so the fish doesn't burn and the cheese melts evenly. The results can be messy but worth it.

Ingredients

• 1 tin of sardines

• 3 good sized pepperoncini

• 3 oz of brie (we happened to have backpacking-friendly single-serve wheels)

• A tablespoon or two of Italian seasoned breadcrumbs

• Lemon juice (optional, but I highly recommend taking some ReaLemon packets from a convenient store or the office)

The Process

• Open your sardines and keep them in the tin. This is your cooking vessel.

• Gently break up the fillets into bite-sized pieces or smaller, being careful not to spill the fish juice.

• Slice up the pepperoncini, cube up the brie, and stir it in with the sardines.

• Place the fish tin over low heat on a stove, or on your fire grate, and start watching for the liquid to bubble then stir slowly and carefully. Keep stirring and turning over the ingredients so the cheese melts and things heat evenly.

• Once the cheese is nice and melty take the tin off the heat and sprinkle with the breadcrumbs. Serve with toasted bread or crackers.