Food on Fire

Timothy Fowler is a freelance writer, Red Seal Chef and RV traveler. His curiosity about fire and food leads him to write about both. You can read his blog at www.timothydfowler.ca or follow him on TWITTER @Timothydfowler

Tim Fowler

Timothy Fowler is a freelance writer, Red Seal Chef and RV traveler. His curiosity about fire and food leads him to write about both. You can read his blog at www.timothydfowler.ca or follow him on TWITTER @Timothydfowler

A skillet muffin is a simple centre to build a winter brunch around.
Food On Fire

Mixed Berry Skillet Muffin for Brunch

A mixed berry skillet muffin is a luxurious launch to a lazy day.

Grab your axe; let’s make a chicken sandwich.
Food On Fire

Grab your axe: Let’s make a sandwich

Flattened and breaded, chicken breast makes a delicious hot tomato-ey cheese-topped sandwich.

 
RV oven-broiled nachos are like taking the night off from campfire cooking.
Food On Fire

Take the night off and use the broiler for nachos

Did you know your RV oven has a broiler function? Use it to make nachos.

A fully stacked Lodge Sportsman’s Grill leads to much anticipation.
Food On Fire

Just skewer it!

Marinated meat skewers are tender and tasty. 
Nasty weather keeping you off the water? A steaming bowl of pike chowder takes the sting out.
Food On Fire

Chowing on fresh chowder

When blustery weather forces fishermen off the water—make chowder—here’s how.
Landing a metre-long (39-inch-long) fish flips some caveman pleasure-switch deep within.
Food On Fire

Fish fry with friends

Simply fried fresh fish enjoyed with friends enhances the friendship, feeds the crew and extends the pleasure of the fish-camping trip.

Pulled pork is a tasty way to feed a crew.
Food On Fire

Smoked pulled pork and coleslaw

Once you figure out how to maintain a constant temperature, smoking is simple and you and your guests will crave the mahogany results. This orange and prickly pear-flavoured coleslaw will make for lots of “Wow!s”

Baby rye loaves for the kids, finished rye sourdough and fresh marmalade are the treats for the day.
Food On Fire

Seasonal marmalades: Blood orange and lemon-lime

Homemade marmalade is a great late-winter project to undertake with kids and to freshen your fridge with citrus.

Two dinner place settings with wine glasses and white flowers are set on a wooden table.
Food On Fire

A romantic dinner for two: Setting the stage and preparing the meal

Whether you are celebrating your first year together or looking back on decades of romantic dinners, nothing says I love you like a well-executed meal.

soup ingredients in a pot
Food On Fire

Soup: A framework

Nothing beats a bowl of homemade soup on a cold day.

three braid challah
Food On Fire

Celebrate with challah

Challah is loaded with history, meaning and deliciousness.

A fully smoked chicken thigh.
Food On Fire

Charcoal Chicken: Why quit smoking in the winter?

The art of BBQing and smoking - it's not just for the summer months. 

Family eating cabbage rolls
Food On Fire

Cabbage roll day

Here are our family secrets to great cabbage rolls. 

Ripe crab apples in the city of St. Albert.
Food On Fire

Crab apple jelly

As a kid, I made crab apple jelly every autumn with my Grandmother. What follows is that story and the recipe.

Caramelized Carnitas ready for a tortilla.
Food On Fire

Carnitas on a Swedish Log Fire

Caramelized onions, and fresh red and green peppers make this dish something your guests will brag about.

barbecue ribs
Food On Fire

Barbecued pork ribs: Secret sauce

Whip up the perfect summer meal!