Double Dog Dare : Torched Gourmet Lunch

It all started innocently enough. While boasting about cooking skills one day, I made the proclamation I could “cook a gourmet meal using nothing but a propane torch.” Even at that moment, I knew that I was using the word gourmet pretty loosely – but believed it could be done. My co-workers, always up for it, accepted my challenge. And in one, Marty McFly moment – I found myself planning a three course meal, cooked outdoors, using nothing but a Bernzomatic propane torch.

See below for the three courses of my Torched Gourmet Lunch.


Torched Gourmet Lunch Ingredients

Appetizer : Seared Prosciutto Fig Newton with Blue Cheese

Seared Prosciutto Fig Newton with Blue Cheese
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Starting a meal off with a savory starter is a great way to hold people until the main course is served. Combining easy to transport ingredients makes for a over-the-top experience, even off the grid. Way, way off the grid!
Recipe type: Appetizer
  • 1 Package Fig Newtons
  • 1 4oz. Container Blue Cheese
  • 1 3oz. Package Prosciutto
  1. Slice each piece of prosciutto into two long halves, lengthwise. You'll need one half for each piece you plan to make.
  2. Place Fig Newton in the center of each prosciutto halve.
  3. Top each Fig Newton with a few crumbles of blue cheese.
  4. Wrap the prosciutto up and over the top, wrapping over the top of the blue cheese.
  5. Place each wrapped Newton onto a piece of aluminum foil.
  6. Using a Bernzomatic torch, on low setting, gently flame the exterior of the prosciutto.
  7. Enjoy!

Main Course : Beer Can Ginger Cilantro Tilapia

Beer Can Ginger Cilantro Tilapia
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Using a beer can to cook fish is a great way to maintain moisture, while steaming the seasonings and flavor into the fish. Be sure to safely remove the top from the beer can using a can opener or knife. A 16oz can works best for this method.
Recipe type: Main Course
Cuisine: Seafood
  • Tilapia Filets
  • Cilantro
  • Green Onion
  • Fresh Ginger Bulb
  • Salt & Pepper
  • 1 Tbs Vegetable Oil
  • 1 Tbs Soy Sauce
  • 2 tbs Water
  1. Season each Tilapia filet with salt and pepper on both sides.
  2. Thinly slice the green onion, using only the white and light green portions.
  3. Julienne the ginger into thin strips.
  4. Separate the cilantro into individual sprigs.
  5. Sprinkle the onion, ginger and cilantro down the center of the fish filet.
  6. Fold the fish filet onto itself, creating a "taco" shape.
  7. Stuff the fish into the beer can, length-wise.
  8. Add the vegetable oil, soy sauce and water.
  9. Cover the can with aluminum foil
  10. Suspend the beer can over a Bernzomatic torch for 10-15 minutes.
  11. Evenly heat the can all the way around, until steam consistently streams from the top.
  12. Carefully remove the can from heat (it'll be hot!)
  13. Enjoy!

Dessert : Banana-Raspberry-Peanut Butter Bites 

Banana-Raspberry-Peanut Butter Bites
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I bet you didn't know that peanut butter will toast just like a marshmallow does? It's easy to add a little excitement to this traditional flavor combination with some heat.
Recipe type: Dessert
  • Bananas
  • Peanut Butter (creamy works best)
  • Raspberries
  1. Slice bananas into thick, even chunks.
  2. Using a spoon , place a dollop of peanut butter on top of each banana chunk.
  3. Place topped chunks on top of aluminum foil.
  4. Using a Bernzomatic torch, sear the peanut butter, creating a roasted exterior.
  5. Top each peanut butter - banana chunk with a fresh raspberry.
  6. Enjoy!