Campfire cooking: Make grilled antipasto sandwiches

On a work surface, lay out the prosciutto on its paper. Lay 3 of the provolone sticks across the bottom of each “sheet” of prosciutto. Roll the prosciutto tightly around the cheese and cut each roll into 3 pieces (you should have about 12 total). Thread the rolls onto 2 pairs of skewers and brush with oil. Light a grill or preheat a grill pan.

Brush the cut sides of the baguette with oil. Grill the bread over moderately high heat, turning once or twice, until toasted, about 5 minutes. Rub the cut side of the garlic on the inside of the bread and top with the artichokes and roasted peppers. Grill the prosciutto and cheese skewers, turning, until the cheese is melted, 5 to 6 minutes. Remove the rolls from the skewers and arrange them on the bread. Close the sandwiches and serve.

For the quick biscuit mix: In a bowl, whisk the flour, milk powder and sugar. Using your fingers, work in the oil until incorporated. Use at once or store in an airtight container for up to 2 weeks.

In a bowl, combine the quick biscuit mix with the sugar. Stir in the water to form a thick batter. Stir in the chocolate chips. Preheat a flameproof rimmed griddle and brush lightly with oil. Scoop the batter into eight 1/4-cup mounds and spread each one to 3 inches. Cook over very low heat until lightly browned on the bottom, about 2 minutes. Brush the tops lightly with oil and flip. Spread the jam over the biscuits, cover the griddle and cook until the biscuits are puffed and golden, about 2 minutes longer. Meanwhile, thread the marshmallows on the rosemary branches and toast until golden and melted. Sandwich the marshmallows between the biscuits, jam sides in, and pull to remove the skewers. Serve the s’mores right away.

In a large flameproof cast-iron casserole, heat the 2 tablespoons of oil. Add the onion and garlic and cook over moderate heat until softened. Stir in the andouille and beef jerky. Add 2 1/2 cups of the broth, the bay leaf and oregano and bring to a boil. Cook for 10 minutes, stirring frequently. Add the beans and their liquid and simmer for 15 minutes longer. Discard the bay leaf.

Meanwhile, light a grill. Mound the rice on the bottom half of a large sheet of nonstick heavy-duty foil. Fold the foil over the rice; fold up 2 of the sides and crimp. Pour the remaining 2 tablespoons of broth into the rice packet and crimp the remaining side. Set the packet on the grill and heat the rice until warm. Brush the plantains with oil and grill over moderately high heat, turning once or twice, until lightly charred and tender, about 5 minutes. Carefully open the rice packet and serve with the feijoada and plantains.