Friday, September 23, 2016

Piña Colada Cheesecake






Crust

1 ¾ cups graham cracker crumbs
6 tablespoons butter


Filling

3 packages (8oz each) cream cheese, softened
½ sugar
3 eggs
¾ cup coconut cream
¼ cup light rum
2 teaspoons orange vest
1 can (8oz) crushed pineapple in juice, drained, juice reserved


Glaze

Reserved ½ cup pineapple juice
2 teaspoons cornstarch
¼ sugar



Directions
Spray a 10” Dutch oven with cooking spray. In a medium mixing bowl, mix crust ingredients. Press crust mixture in Dutch oven. Bake 8 to 10 minutes or until set with 6 charcoals on the bottom and 14 on top. In a large mixing bowl, Mix cream cheese and ½ cup sugar with a large wooden spoon or wire whisk until well mixed and fluffy. (use an electric beater on medium speed if electricity is available.) Beat in eggs; one at a time; just until blinded. Fold in remaining filling ingredients except pineapple. Gently fold in pineapple. Pour over crust. Bake 1 hour to 1 hour and 20 minutes or until edge of cheesecake is set at least 2 inches in from sides of oven. Remove all charcoals from top and bottom. Set led ajar and let cheesecake cool for 45 minutes to 1 hour. When oven is cooled down to air temperature, and place in cooler at least 2 hours or longer if you can Weight. For the glaze, mix reserved pineapple juice plus enough water to equal 2/3 cups, cornstarch, and sugar in a 6” or 8” Dutch oven over all the charcoals you can get under it.
Heat to boil. Boil 1 minute, stirring constantly, until slightly thickened. In large mixing bowl, toss glaze with pineapple. Spoon onto top of cheesecake. Garnish with mint leaves.


Taken at the Utah State Fare Last Saturday. Over all we didn't do as well as we could, but the cheesecake did very well. The season is all most oven but don't let the black pots get cold. Keep cooking under the patio or in the garage ( with the door open) I have more things coming, so keep checking out this blog. Have a great Fall.

The outlaw gourmet
Don't rob your self of good cookin'.
 

Saturday, August 13, 2016

End of the Trail Sourdough Biscuits

I have been searching for some good dishes to cook at the up-comming Utah State Fair in September. While I was going through some older I.D.O.S. Chapter cook books, I found one of my recipes, that is not on this blog, but it is a good one. So, here it is for you to try.
 Biscuits are always a good morning bread to go with eggs and bacon. I think, some place on this Blog is how to make your own sourdough.

The out law gourmet.

Don't rob yourself of good cookin"


2 cups flour
1 Tablespoon sugar
1 teaspoon baking powder
¼ teaspoon salt
3 to 4 Tablespoons solid shortening, very cold
2 cups sourdough starter

Sift flour, sugar, baking powder and salt into large mixing bowl. Cut shortening in with a pastry cutter. Pour in the sourdough starter. Mix with a wooden spoon, into a firm dough ( you may need to work in more flour if dough is sticky). Grease a 12" Dutch oven. Bottom and sides. Pinch off golf ball size balls. Place in oven. Place lid on oven and put 1 to 3 coals on lid, set aside for 15 to 20 minutes to rise. Bake at 450°f, for 25 to 30 minutes with 14 charcoals on the bottom and 18 charcoals on top. After 15 minutes remove the bottom charcoals. Continue to bake with top charcoals only. (this will prevent the bottoms from burning. Check biscuits ever 10 minutes and adjust charcoals on top if needed.

Friday, April 22, 2016

Mexican Hush Puppies

A tasty deep fried treat with any BBQ or Southern meal, also very good with a fish fry. When deep firing, I put my Dutch oven In an oil change pan. It helps holed the heat in and will come to temperature much faster. I do the same for boiling water.

2 cups self-rising cornmeal
1 cup self-rising flour
3 tablespoons sugar
3 eggs, beaten lightly
½ cup milk
1 (14¾-ounce) can cream-style corn
6 ounces sharp Cheddar cheese, shredded
2 cups onion, chopped
2 jalaeño peppers, seeded and chopped
2 teaspoons chili powder
Vegetable oil

Combine first 3 ingredients in a large mixing bowl; make a well in the center of the dry mixture. Combine eggs and next 6 ingredients in a medium mixing bowl; add to dry ingredients, stirring just until moistened. Pour oil to depth of about 2 to 3 inches in a 12' Dutch oven; heat to 375°f, about 20 charcoals under oven. (use a candy thermometer) Drop batter by rounded teaspoonfuls into hot oil; fry hush puppies, a few at a time 3 minutes or until golden brown, turning once.Drain on paper towels.


Sunday, March 27, 2016

Ckicken Quesadilla Pie

This recipe uses a tortilla rather than a pie crust, so I call it a Quesadilla rather then a Quiche. You can call it anything you like, but I call it just Good eatin'. It is quick and simple, making it a good camping dish.

1 ( 12-inch or larger ) flour tortilla
Pan spray
3 cups chicken meat, shredded or cut in bite size pieces, cooked  *
2 cups sharp cheddar cheese, shredded, divided
½ cup fresh cilantro, chopped
½ cup pickled jalapeños, chopped
1 teaspoon salt, divided
½ teaspoon pepper
3 large eggs
1 cup whole milk
1 cup all-purpose flour
1 teaspoon baking powder

* left overs or rotisserie 

Spray a 10" dutch oven with pan spray. Press the tortilla into the Dutch oven and spray lightly with the pan spray. In a large mixing bowl, combine chicken, 1cup of the cheese, cilantro, jalapeños, ½ teaspoon salt, and ½ teaspoon pepper. Spread filling over over the tortilla.
In a large mixing bowl, whisk together until smooth, eggs, milk, flour, baking powder, and ½ teaspoon salt. Slowly pour over filling, then sprinkle the remaining cheese on top.
Bake at 450ºf. Place Dutch oven over 12 to 14 charcoals. Place lid on oven and 17 or 18 charcoals on lid and bake for 20 to 30 minutes, or until golden brown on top. Let cool for 10 minutes, Cut into wedges and serve.













Monday, March 21, 2016

W.C.C.O. Pictures.

To see all the pictures of the World Champion Cook Off, just click on the idos link. Thursday, Friday, and Saturdays pictures are all there.

Friday, March 18, 2016

Day 2. Semi Finals W.C.C.O.























Just a few more pictures from the 10 contestants today. To see all the dishes from today, click on the IDOS link. To cook in the WCCO, you much win an idos cook off in you local area. 

Thursday, March 17, 2016

Evints

If you are holding a Dutch oven event in your area, send me the details at theoutlawgourmet@hotmail.com and I will post it on the right side of this blog.


I.D.O.S. World Championship Cook Off.













Today was the first day of the W.C.C.O. in Sandy, Utah.  With the first 10 teams. Sorry to say 3 teams were unable to come,do to much snow in Washington State. Tomorrow will be the second 10 teams. Top 5 from both days move on to the finals on Saturday. I will be 1 of the 5 judges. I can see it will be a hard fought Battle. GOOD LUCK to all 10 teams.
Here are some pictures from today.