Camp Master Carmen's Campsite Delight

I had one of the best meals of my life last weekend just outside State College, PA. I traveled to State College to watch Ohio State bury Penn State on Saturday night. (Sorry Brian) It turns out the real sports event happened on Friday night -- the campsite cooking challenge. My friend Carmen, like the Buckeyes, came through like a champion (Sorry again Brian!). It may have been, quite honestly, the best meal of my life.

We camped at Bald Eagle State Park. We pulled into the campsite around 3PM, in pouring rain. As other campers arrived, pulling their trailer RVs, our humble tarp began to feel smaller and smaller. I thought we were in for a long, cold night. Instead, when Chef Carmen pulled out a wine box filled with exquisite selections from his cellar, the rain began to slow. A little while later, when some stellar cheeses appeared, the clouds began to part. By the time Carmen began cutting fresh peppers, onions, tomatoes, for his fresh minestrone, the sun was shining. It was actually eight o'clock by this point, but you know what I mean -- this was shaping up to be a campsite meal to remember.

First Course
Greens washed with rain water, tossed with garlic vinaigrette, paired with Rioja.

Palate cleanser
A short Absolut on the rocks with grapes and cheese

Second Course
Campsite “minestrone” -- red wine, onions, garbanzo beans, greens, zucchini, carrots, olives. This was without a doubt, the best tasting soup I have ever eaten. (Of course, it was windy, pouring rain and thirty eight degrees.) Carmen paired his soup with a fabulous Cabernet. The soup was rich, thick and delicious. The wine was equally rich, smoky and oaky.

Main Course
Tilapia filets, cooked over high heat, tossed with fresh cut garlic, tomatoes and onions. I was leery of this dish because the tilapia came out of a vacuum sealed package bought in Ohio. I was wrong. The aroma of this dish caused a few of our neighbors to come out of their RVs, mouths watering, to see what was happening at the thrown together campsite next door. The one with the flapping blue tarp.

It was ten by now. We were full. Thankfully the tilapia cooked slowly. When it was ready, so were we. Each bite was better than the last. I am not kidding. The fish was delicate; the garlic and tomato broth was nectar. In the rain and cold of State College, PA, Chef Carmen's tilapia was beyond delicious.
And, there was dessert.

Illy espressos, topped with Redi Whip. When I saw the whip, I thought Carmen was about to drag down his meal’s quality. I was wrong. The whip was like ice cream floating on the rich black espresso.

I take back anything bad I’ve ever said about you Carmen. You are in fact the camping master you claim to be. You know I know all of your secrets. At least I thought I did.

Cheers. Go Bucks!