COVER
INTRO Dear Friend of StickerGiant, We’re excited to share our fourth annual StickerGiant Cookbook with you! Being in Colorado, we decided to create a cookbook with recipes that go well with the great outdoors. Many of these recipes have been staff favorites throughout many years of outdoor adventures. A big part of anyone’s life are the adventures they embark on and the food that goes with these experiences. These recipes are from our adventures, try out one of these recipes on your next adventure and let us know how it tastes. Send us your pictures to recipes@stickergiant.com, or find us on Instagram, Facebook, Twitter or Pinterest. On a final note, 2015 was our 15th anniversary in business, thanks a ton for being part of the adventure. Stick around, it’s about to get even more fun! Thank you and best wishes for 2016!
John Fischer, Founder of StickerGiant
HOT LINKS & KIDNEY BEANS 1 lb frankfurters 1 tablespoon lemon juice 2 slices bacon, chopped 1 tablespoon Worcestershire sauce ¼ cup chopped onion 1 tablespoon brown sugar
1 (8 oz) can tomato sauce 1 teaspoon salt 1 can kidney beans ½ teaspoon chili powder ¼ cup catsup 1 /8 teaspoon garlic salt
Fry bacon bits in oven over low flame until crisp. Remove and reserve bits. Sautee onions in bacon fat until light brown. Add tomato sauce into which flour has been blended. Cook until slightly thickened, stirring constantly. Add kidney beans and bean liquid.
JOHN
FOUNDER
Blend together liquid and dry seasonings separately; then combine and stir thoroughly into bean mixture. Cover and simmer 15 minutes. Cut frankfurters into 1” pieces. Add to beans, cover and cook for 8 min longer. Sprinkle with bacon bits.
MAC & CHEESE 2 cups macaroni ½ cup milk 3 tablespoons butter 1 cup Gruyère cheese, shredded ½ cup sharp cheddar cheese, shredded
½ cup Gouda cheese,shredded 2 tablespoons flour ½ cup Panko bread crumbs Salt and pepper to taste
For camping, a small tub of butter and water bottle for the milk storage, pack well in a cooler. Prepare pasta at home according to package directions. Place cooked pasta, shredded cheeses, flour and bread crumbs in separate containers/zip bags. Pack all containers in a cooler with ice. Melt butter in a large cast iron Dutch oven or pan over amber charcoals, then whisk in milk. Add flour and whisk in until it has thickened and you have a roux. Salt and pepper to taste. Slowly stir in the cheese blend until it has melted into the roux. Reserve some cheese to top the macaroni. Add cooked macaroni to the Dutch oven and stir to coat with sauce. Cover and allow to cook until it is heated throughout, about 5 minutes. Top with reserved cheese and bread crumbs. Cover and cook for an additional 5 minutes. Serve warm. Serves 2 very hungry campers.
AMY
General Ma nager
HOBO POCKET Heavy duty foil Âź or 1/3 of ground beef Diced potato or thawed frozen hash browns Onion, diced Garlic powder Cream of mushroom soup
Canned corn Canned peas Canned peas Spices: any type of seasoning salt or Grill Mates seasonings Grated cheese to put on after it’s cooked
Lay down a sheet of foil big enough to hold one serving. Start layering by starting with the ground beef. Add 1 dollop of each item you choose to have on top of the ground beef. Feel free to add other foods you think would be delicious. The Cream of Mushroom Soup is required. Seal the whole mess well making sure to double roll the edges to form the pocket. Write your initials on your pocket with a sharpie, if you are making more than one personal pocket. Put it on the grill above hot coals for 20 minutes or so. Try not to let it boil over. Enjoy.
ILENE
Accounting
ROBB’S FIRE FOIL CHOKES Tin foil (12-14”) 1 artichoke 2 pats butter 2-3 garlic chunks Pinch of sea salt and whatever other spices you like. Chop off the stem right at the base (as level as you can get it). Chop off the top inch or so from the choke. Reach in with your thumbs and spread the leaves loose a bit. Stretch it out good, make some room in there for the goodies. Stuff in the garlic chunks, press in the butter and sprinkle with the spices and salt (salt’s key ya know). Wrap as airtight as possible in the foil. These will take a while to cook, so I always set them along the edges of the fire once I get my dinner fire rolling... Turn/rotate often, and when they’re squishy to the squeeze, they’re good to go. Usually about a good hour to an hour and a half or more, depending on your fire... But the squeeze test is bulletproof. If it’s squishy, it’s good. Bon Appetite!
ROBB
This is how to make one choke... make as many as you like!
Producti
on
COAL BAKED APPLES Granny Smith or Gala apples (the tarter the better) Cinnamon Brown sugar Aluminum foil Build a fire that has a nice bed of coals. Take the apple and cut out the core from the top down, save the “hat” of the core that has the stem. Line the inside of the apple with butter. Pack the core area with a mixture of brown sugar and cinnamon, ratio can vary based on personal taste, leaving a little room at the top of the apple. Place “hat” back on the top of the apple, this will help keep the juices sealed in a bit. Wrap tightly in aluminum foil and stick into the coals, try to cover with coals as much as possible. Let it bake in the coals for 10-15 minutes, depending on size of apple and how hot the coals are.
AnNA
RVICE CUSTOMER SE
Remove from coals and carefully unwrap on a plate, the apple will be juicy. Forks and knives are recommended since the apple will be hot!
JERKY CHILI 1 cup chopped slab bacon 1 onion, chopped 2 cloves garlic, minced 2 chili peppers (1 Fresno pepper and 1 Serrano) 5 cups chopped peeled tomatoes (Approx 8) 1 3/4 cups beef broth 2 tablespoon chili powder
2 tablespoon light brown sugar ½ teaspoon ground cumin ½ teaspoon black pepper 2 to 3 cups chopped beef jerky 2 cans cooked pinto and kidney beans (1 can each)
Cook bacon in a Dutch oven until fat is cooked, but not crisp. Add onion and garlic. Cook until tender (about 5 minutes). Add chili peppers, tomatoes and beef broth. Cook until tomatoes are soft (about 20 minutes). Combine chili powder, brown sugar, cumin and pepper; add with beef jerky to Dutch oven. Cook at a slow boil, stirring occasionally, for 45 minutes. Add beans, if desired, and bring to a boil. Cook about 5 minutes. Makes approximately 6 servings 2015 StickerGiant Red Chili Cookoff Winner
TOM
Customer
Service
CHOCOLATE BANANA FLAMBE 1 banana Some mini chocolate chips Some mini marshmallows Tin foil Hold banana in your hand so the ends of the banana faces upward. (Like a smile, not a frown). Split the banana and its peel lengthwise. Stuff with chocolate chips and marshmallows. Wrap in the tin foil. Set on the edge of the coals – NOT where it is too hot. Warm until it is slightly squishy. Enjoy!
JANE
PRODUCTION
CAMP SKILLET BREAKFAST
½ lb sliced bacon 6 eggs, beaten 4 cups red or Yukon potatoes, 1 cup shredded washed and cubed jack cheese ½ cup onion, chopped Salt and pepper ½ cup green bell peppers, chopped to taste (here you can also substitute A pinch of thyme broccoli, asparagus, or brussel Fresh chopped sprouts, my personal fav) basil (about 1 1 clove fresh garlic, finely diced tbsp or to taste) Cook bacon to desired crispiness in a cast iron skillet over slow burning coals of a campfire. Remove bacon from the skillet and set aside. Stir in the potatoes and cook for 5 minutes in bacon fat. Stir often. Add onion, garlic, peppers, salt, pepper, and thyme and cook for an additional 6 minutes, or until potatoes are soft, stirring frequently. Crumble the bacon into the potatoes. Stir in the eggs, cover, and cook until set, about 3 minutes. Sprinkle with cheese and allow to melt. Top with freshly chopped basil and more salt and pepper to taste.
MELANIE
Customer
Service
RIVER LUNCH 1 packet taco-size flour tortillas 1 summer sausage 1 cucumber 2 limes Hot sauce (Chilula) 1 block of cheese (Monterey Jack) 1 small avocado Cream cheese Cut cheese, cucumber and sausage into thin slices (1/4 inch). Slice limes into wedges. Slather tortillas in cream cheese and then layer the cucumber, cheese and finish with the sausage. Spray lime juice and hot sauce. Finally: Roll it up and chow down. Pair with an Introvert IPA from Left Hand Brewery for a Rocky Mountain River Lunch.
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ANDREW
Marketi
CAMPFIRE BISCUITS 2 cups plain flour 2 teaspoons baking powder 5 tablespoons sugar 1 teaspoon salt 1 cup olive oil 1 cup warm water Makes about 16 biscuits Mix flour, baking powder, sugar and salt in a large bowl. Add olive oil and water and mix well. Work the dough until it gets smooth. Take a piece of dough and roll it into a long sausage shape. Take a clean stick and twine the biscuit around the end. Bake over an open fire or in a fireplace for about 5 minutes. You can stuff the biscuits with jam or eat as is. Try with butter, jam, chocolate, etc. For a fast solution, buy ready to go biscuit tubes at the grocery store, take camping, wrap, cook and enjoy.
JESSE MARKETIN
G
APPLE CRISP Serves 2-3
½ cup old-fashioned oats 6 tablespoons flour 3 tablespoon packed brown sugar
JESS
RVICE CUSTOMER SE
¼ cup granulated sugar ¼ teaspoon cinnamon dash of nutmeg 2 tablespoons butter 3 apples (I used Fiji) Squeeze of lemon juice
Combine oats, flour, sugars, cinnamon, and nutmeg. Cut in butter until mixture is crumbly. Wash apples and pat dry. Core and slice apples, then toss them with a squeeze of lemon juice. Cut two squares of foil (about a foot each) and lightly butter the center of each piece. Place the apples onto of one of the foil pieces and then sprinkle with the crumble mixture. Place the top piece of foil (butter side down) on the package and crimp the edges inwards (about a cm) one at a time until the package is well sealed. Wrap the entire package in another layer of tinfoil - this will help prevent burning around the edges. Place the foil pack on the grill (pre-heated to a medium heat – about 350 degrees) for about 20 minutes. Let cool a minute or two before opening Serve with a scoop of vanilla ice cream and a dash of cinnamon.
CHICKEN IN A POCKET 4 chicken breasts 1 zucchini sliced thinly 1 yellow squash sliced thinly 1 large tomato sliced thinly ½ lb. mushrooms sliced thinly Season salt Onion, sliced (optional) Sprinkle chicken breasts with season salt. Place on large sheet of aluminum foil. Top with sliced vegetables, sprinkle with season salt. Wrap chicken and vegetables up tightly in foil. Cook over fire for 20-25 minutes or until you smell burnt vegetables. When foil has cooled to the touch, peel back and enjoy.
JENNIFE
R
Custom
er Serv ice
CAMPFIRE SPAGHETTI Pack of noodles Water Pot and a pan Lid.... seriously don’t forget the lid.
Spaghetti serving spoon Marinara sauce (vodka sauce is the best) Parmesan cheese Meat balls... fresh or frozen work (optional)
Prepare your campfire with a nice outcrop to move coals to once your fire is hot enough. Once you have enough hot coals, move them to your designated area and add your pot of water, with the lid, and bring to a steady boil. Add noodles and cook until tender, add some ash/dirt for good measure. Add sauce to a separate pan, and add meatballs when available, stirring occasionally, adding ash/dirt to taste until desired temperature is met.
KEVIN
&
Art Design
Once tender, serve as usual with marinara and desired amount of Parmesan. Bon Appetit
SANDWICH IRON TACOS 1 pound ground beef 1 (1 ounce) package taco seasoning mix 12 (5 inch) corn tortillas 1 cup shredded Monterey Jack cheese
½cup chopped onion 2 cups shredded iceberg lettuce 1 large tomato, diced 1 (8 ounce) jar salsa 1 (8 ounce) container sour cream (optional)
Pre-cook the ground beef, pork, chicken, steak or your favorite meat in a large skillet over medium-high heat, stirring to crumble or shred, until browned. Pour off excess fat, and mix in the taco seasoning according to package directions. Spray the inside of a sandwich iron with cooking spray, and place a corn tortilla on one side. Place a scoop of ground beef on top of the tortilla, sprinkle with Monterey Jack cheese, and chopped onion. Finally, place another tortilla on top, and close the pie iron. Cook the taco over the moderate coals of a campfire until the tortillas have crisped and browned, and the taco is hot in the center. Serve with lettuce, tomato, salsa, and sour cream. Repeat with remaining ingredients. Feel free to add any peppers or other toppings you might enjoy.
JORDAN
Productio
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CAMPFIRE FRITO CHILI PIE 1 can of Wolf brand chili 2 individual-serving-size bags of Fritos corn chips Small bag of shredded cheddar cheese Remove the top and label from the can of chili and set the can on the hot coals from the campfire. Take 2 individual-serving-size bags of Fritos corn chips and tear a slit along the side of the bag. Once the chili has been heated, pour ½ can of chili over the Fritos inside each bag, top with sharp cheddar cheese and enjoy! Serves: 2
JASON
PROGRAMMER
S’MORES IN A BAG Marshmallows Chocolate chips (or favorite type of chocolate) Cookies (graham crackers, Fudge Stripes, Teddy Grahams, mini Nilla Wafers, or even animal crackers) Ziploc bag Take your cookies, put some in the bag. Break up some chocolate and add in. Roast your marshmallow to your liking. Slide marshmallow into bag and mix it all up.
WEDNESD
AY
Shippin
g
LEMON DILL CAMPFIRE TROUT Fresh trout Foil Olive oil Salt and pepper
MELISSA
CUSTOMER SERVICE
Garlic powder Fresh dill Fresh cut lemon Red onion, thinly sliced (optional)
After cleaning and washing the fish, pat dry with paper towel. Place fish on a square of foil large enough to completely seal fish. Lightly coat with oil on inside and outside of fish. Good squeeze of lemon juice inside and out. Salt, pepper, garlic powder, fresh dill inside and out to taste. Place thin slices of lemon inside the trout. Thinly sliced red onion also adds excellent flavor. Tent the foil packets slightly above the fish with edges of foil tightly sealed but don’t wrap foil tightly around fish.When fire has burned down and flames are about 4 inches below the cooking surface, it is ready. Grill for about 5-7 minutes per side. Adjust cooking time according to size of fish. Take foil packets off fire when cooked through but don’t overcook. Fish should easily flake.
CAMPFIRE SALMON 4 salmon fillets 8 slices of lemon 4 tablespoons Dijon mustard 4 sprigs of dill 4 sprigs of tarragon 4 tablespoons butter
2 garlic gloves, minced 1 shallot, sliced Olive oil Sea salt and fresh cracked black pepper Tin foil
Season salmon fillets liberally with sea salt and fresh cracked black pepper. Spread 1 tablespoon of Dijon mustard on the tops of each salmon fillet. Layer 2 lemon slices, a sprig of tarragon and dill, a few slices of shallot, 1 tablespoon of butter, and some garlic on each salmon fillet. Splash the tops of the fillets with a big gulp of olive oil. Wrap salmon fillets individually in tin foil. Put tin foil wrapped salmon directly in fire. Cook for 6-8 minutes, or until fish is cooked.
JOE Productio
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DUTCH OVEN CHICKEN In a grocery sack, add: 2 cups flour 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon salt 1 tablespoon poultry seasoning 1 tablespoon black pepper Shake mixture well, add large family pack drumsticks, shake bag until chicken is fully coated.
AL
Productio
Bank coals towards one side of the campfire; place Dutch oven on coals away from the hottest part. Add one tablespoon of vegetable oil. Empty contents of grocery sack into Dutch oven and add two cups of water. Place lid on and continue to rotate Dutch oven frequently. Cook for an hour or two, stir frequently. Enjoy!
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RECIPE FOR
GREAT CUSTOMER SERVICE*
Find out what the customer wants.
Get it for them; accurately, politely and enthusiastically.
Go the extra mile. *shout out to Zingermans© Deli and ZingTrain© for the recipe.