Chocolate Fudge Brownie

As promised, here is a recipe for homemade brownies if you would like to make for recipe below.
 

•  
•  
• 1 1/4 cups margarine
• 4 eggs
• 2 cups sugar
• 1 1/2 cups flour
• 2 tsp vanilla
• 3/4 cup cocoa

Preparation:

Preheat oven to 350 degrees.

Melt butter and add cocoa; mix. Stir in sugar and blend in the eggs, one at a time. Add vanilla. Stir in flour and; mix well.

May be baked or used as an ingredient in other recipes.

Peanut Butter Swirl Cheesecake Brownies.

The recipe called for a box chocolate fudge brownie mix, and recommended " Pillsbury" so that's what I used. You could make the brownies  from scratch. I will give you a recipe for that later. It was very good. At the demo last Saturday, we served a little oven 280 serving.of all 4 dishes. The other 2 recipes will make it up on the post in the next day or so. Time is a little tight this week.

1 19½ ounce box chocolate fudge brownie mix
4 ounce cream cheese, softened
3 tablespoons sugar
6 tablespoons creamy peanut butter
1 egg
1/8 teaspoon salt

Prepare brownie mix according to package directions. Place in a 12" Dutch oven.  In a medium mixing bowl, beat cream cheese and sugar with a mixing spoon until well mixed. Add peanut butter; beat well. Add egg and salt; beat until blended. Drop peanut butted mixture by heaping teaspoons oven brownie batter. Using the tip of a knife, swirl batters together. Place Dutch oven over 8 charcoals, place lid on oven with 14 to 16 charcoals on it. Bake until center is almost set and edges of brownies begin to pull away from sides of oven. About 40 to 45 minutes. Let cool completely. Cut and serve.
You may line the oven with foil for kick clean up, and also lift cooled brownies out of oven before cutting.

Three-Baked Beans with Crispy Bacon

Here is the first recipe from Saturdays Demo. Don"t rinse the baked beans, but do pour off some of the juice, other wise your finished dish may not have crispy bacon.

3 tablespoons vegetable oil
5 garlic cloves, minced
1 Pablono chili, chopped
1 medium onion, chopped
1 tablespoon fresh ginger, minced
salt
2 cups sweet and sticky B.B.Q. sauce. ( your favorite, but I recommend " Baby Ray's Honey )
2 15½ ounce cans baked beans ( again, your fav.)
1 19 ounce can red kidney beans, drained and rinced
1 19 ounce can pinto beans, drained and rinced
2 to 3 pounds lean bacon, thin sliced

In a 12" Dutch oven, with about 14 to 16 charcoals under, heat oil,  saute garlic, onions, and chili, salt to taste; stirring occasionally, until the vegetables are tinder. About 8 minutes. Remove veggies, and reserve. Remove from heat, line the oven with the bacon up the inside of oven and let hang over the out side. In a mixing bowl; mix all the beans and the B.B.Q. sauce, and veggies. Pour the bean mixture in the bacon lined Dutch oven. Lay the bacon over the top of the beans in the reverse direction as you put them in. Made a neat pinwheel. Place lid on oven with 18 to 20 charcoals in top, and only 8 to 10 under the oven. Bake for 35 to 45 minutes or until bacon is crisp. Let cool 10 to 15 minutes,and serve.  

Sorry,,, I'm slow

Sorry, The Pictures and recipes from Saturday will be up by tomorrow.

Ron Clanton
The Outlaw Gourmet.

Cornish Game Hens with Wild Blackberry Sauce

Hay! When it's good, It's very good from the Dutch oven. Wild Blackberries are all over SO. Oregon, in almost every camp ground. You may as well take advantage of it. Yes I had to use frozen ones today, because they are not in season yet. so, gather them when you can, or take frozen ones with you. I have also included How to better fly a chicken in this post for you.

Cut down both sides of the back bone and remove. Turn over and press hard on the Breast bone, until you hair a crack. Fold wing tips under.

2 whole Cornish hens
¼ teaspoon cumin, ground
¼ teaspoon oregano
¼ teaspoon thyme
½ teaspoon garlic powder
½ teaspoon black pepper
1 teaspoon salt
1/8 teaspoon cinnamon
1 cup blackberries
¼ cup sherry
¼ cup soy sauce, low sodium
1 teaspoon garlic powder
one cup water

Mix the 7 spices together. Season the hems by rubbing mixture of spices on dry skin. Place a roasting rack in a 14" Dutch oven. Place the hens on the rack and roast for about 1 hour, with 14 to 16 charcoals on the bottom, and 18 to 20 on the lid, or until internal temperature is 175°f to 180°f. After 30 minutes, Combine berries, sherry, soy sauce, and garlic powder. Baste hens with this berry mixture. Add water to oven; cook until done. Drain and reserve liquid. Place hens on inverted lid. Reduce liquid in a 6" or 8" dutch oven for 10 to 12 minutes. Add cooked rice around hens and pour the reduced liquids over rice and serve.

Pork Mandarin

               Also good on Chicken.  Makes good Wings.

Orange, Honey, and spices give a distinctive flavor. This recipe was for a Pork Loin, but I like it on Ribs, Country Ribs, Pork Shoulder,  and Chicken Wings. I know MSG is old school, and many of you will not use it, but it is not a chemical, but an extract from sea weed. It is a good flavor enhancer. Live it out if you like. I still use it. After I have cooked the shoulder roast, or ribs, I then coat them with my B.B.Q. sauce and let them caramelize in the oven a few minutes more with charcoal heavy on the top. You can skip this B.B.Q. step if you like.  Serve this on an inverted lid with clove studded orange wedges, and lettuce cups filled with Mandarin orange sections.

2 teaspoons salt
¼ teaspoon MSG
¼ teaspoon ground Thyme
1 teaspoon Bon Appétit*
Zest of 1 oragnge
½ teaspoon dry Mustard
½ teaspoon Ginger
1 5-pound pork loin
½ cup orange juice
½ cup honey


Combine the 7 spices and rub over meat. Place on a rack in a 12" to 14" Dutch oven. Roast at 350°f with 10 to 12 charcoals on the bottom and 14 to 18 on top, about 2 ½ hours, until internal temperature reaches 185°**. After 40 minutes of cooking, baste with half of the orange juice, 2 or 3 times. Save the remaining juice. Mix remaining juice and honey and glaze for the last 45 minutes, or so, of roasting. Baste several times. Rest on lid 10 to 15 minutes, garnish and serve.

*  Bon Appétit; a blind of seasonings which has a celery note; used to enhance most foods with the exception of sweets; decrease salt in recipes when using. Bon Appétit is an extremely versatile seasoning.  ( the salt in this recipe is already decreased. )
** After 1 hour, replace all charcoals with all new charcoals.

Quick Blackberry Camp Cobbler

In Oregon, blackberry's grow every were. You can pick them fresh from the bush,or bring packaged or caned along with you. This is a good camp recipe. Fast and easy. The top becomes  like a cream brulee crust.  Just load up the top with as much charcoal as you can at the end, but watch it close.

1 cup flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon salt
1 stick butter
3/4 cup milk
2 pints blackberry's
3/4 cup sugar
sprinkle of cinnamon*

sprinkle of nutmeg*

* fresh ground give a much better flavor.

Preheat a 10" Dutch oven  with, 7 Charcoals under oven, and 13 charcoals on lid.. Sift together first 4 dry ingredients. Melt butter, in oven. When melted, In medium mixing bowl, add dry ingredients and milk to make a batter. Pour into oven and spread evenly. Add berries evenly over batter, without string in. ( just laying on top.) Distribute 3/4 cup sugar on top. Sprinkle with Cinnamon and nutmeg. Bake 30 to 35 minutes. Add as much charcoal as lid will hold, for 5 minutes. Serve.

Bacon Cheeseburger Meatloaf

I am still searching for the perfect Meatloaf, and this one can close. The recipe came from our home office for me to fix for lunch today for our 50 residents. I liked it so well I came home and made it again in a 10" Dutch oven.

1½ pounds ground chuck
6 slices bacon, cooked and crumbled ( I prefer apple-wood smoked)
1-8ounce package sharp Cheddar cheese, shredded
2 eggs, lightly beaten
¼ cup bread crumbs
¼ cup mayonnaise
1 tablespoon Worcestershire sauce
¼ teaspoon salt
¼ teaspoon black pepper, fresh ground
½ cup ketchup
3 tablespoons prepared mustard
1-3ounce can French fried onions.

In a large bowel, combine the ground chuck and next 8 ingredients, mix well. In a small bowel, combine ketchup and mustard, Stir ¼ cup ketchup mixture into meat mixture, reserving remaining ketchup mixture. Press meat into an 8" Dutch oven. Smooth top, and spread remaining ketchup mixture on top. Place oven over 6 charcoals. Cover and place 11 charcoals on  lid. Bake for 40 minuets. Remove lid ans top meat loaf with French fried onions. Replace lid and continue to bake 15 minutes more,or until temperature is 155°f.

Tater Chili Casserrole

Camping season is coming up fast, so it's time for me to get started with some more simple, fast recipes for camp. Here is an easy one. XLNT foods are found in the freezer dept. XLNT chili is a good start for many dishes.

1 XLNT chili, thawed
16 ounce potato nuggets, (Tater Tots), thawed
1 large red bell pepper, chopped
1 green bell pepper, chopped
2 onions,chopped
3 celery ribs, chopped
1 small can sliced black olives, drained
1- 28ounce can chopped tomatoes,with chillies, drained
1 can hominy, drained

In a deep, 10" or a 12" Dutch oven, over 12 to 14 charcoals, Sauté peppers, onions, and celery for 3 to 5 minutes, until tender but not brown. Add chili and mix well. heat covered for 12 to 15 minutes.  Stir 2 or 3 times. Add olives, hominy, and tomatoes. Stir until well mixed and wormed though. Level mixture; Add potato nuggets. Bake, covered,with 14to 16 charcoals on lid, for 20 minutes, until potatoes are browned. Makes 6 to 8 servings. Fast and worming. Good for a first night at camp.

XLNT chili has no beans, you can substitute caned chili without beans, but I prefer the XLNT brand for this dish. 

Shrimp and Sausage Boil

If you have a Maca 12"x16" (20 qt) or Maca 17"(29 qt) and find you only use it at Thanksgiving and Christmas, I have a good summer recipe for you. Most often you hear of boils coming from the East Coast, and the Golf. Well, I think we have just as good West Coast Pink Shrimp, and Dungeness Crab as you can get. So lets do a boil. If all you have is a Lodge 16"(12qt), I am sure you can cut back the amounts by ¼ and it will fit. For this recipe you need a 14 or 16 qt. capacity. To serve this, I would drain it and pour it out on a wooden picnic table covered with news paper. Pass the Cocktail Sauce, and Garlic Mayonnaise.

1 - 3oz. bag shrimp or crab boil seasoning
3  tablespoons Old Bay Seasoning
2¼- 3 pounds red potatoes,(no larger then Golf Balls)
4 or 5 ears of corn, husked and cut in 2" pieces
1 - 2 pound spicy smoked kielbasa sausage, cut in 1" pieces
3 - 4 pounds medium shrimp, unpeeled
3 - 4 lemons, halved
        Fresh Italian parsley, minced

In a large 12"x16" Dutch oven, over 18 to 20 charcoals, bring 2 gallons water to a boil. Add shrimp boil, and Old Bay Seasoning; simmer uncovered 10 minutes. Add potatoes, a few at a time, to keep water at a simmer. Simmer 7 minutes covered with about 10 charcoals on top. Add corn, cover and simmer 5 minutes. Add sausage and shrimp, simmer 3 to 5 minutes. After 3 minutes, lift lid to check to see if shrimp are pink. if not let simmer 2 more minutes, or until they are pink and opaque. drain and serve.

Cocktail Sauce

1 cup bottled chili sauce
¼ cup prepared horseradish
1 tablespoon fresh lemon juice
1 teaspoon hot pepper sauce

mix all ingredients.


Garlic Mayonnaise

2 small or 1 large egg
1 tablespoon cider vinegar
1 tablespoon lemon juice
1 teaspoon kosher salt 
1 teaspoon ground mustard (powder)
1 ½ cups peanut or Canola oil
2 large cloves garlic
1 tablespoon boiling water

In a medium bowl combine egg, vinegar, lemon juice. salt, and mustard; Whisk until smooth. Whisk in only 1 tablespoon of the oil a few drops ay a time. NOW, gradually add remaining oil in a thin steady stream, whisking constantly until mixture is thickened, about 7 minutes. On  cutting board finely chop garlic. Sprinkle with a pinch of salt;rub with side of knife to form a paste. Transfer paste to a small glass bowl. Add boiling water; let stand 2 minutes. Stir into Mayonnaise.

Now you know how to make your own Mayonnaise. Just live out the garlic. 


    
     

Rosy Rhubarb Parfaits

Ever one at the cook-off will be doing Strawberry, Rhubarb pie. Why not do something a little different? For home use, you can put these in parfait glasses, for a competition, why not put them in 5" dutch ovens! Camp Chef still makes them. Get two or three, and, or barrow some. It only takes 4.

2 cups diced raw rhubarb
½ cup water
¼ cup sugar
1 4-serving-size package strawberry gelatin
1 teaspoon orange zest
½ cup orange juice
4 ounces cream cheese, whipped, or softened
2 tablespoons honey
2 tablespoons milk
¼ teaspoon nutmeg
1 cup strawberries, sliced
4 large very red strawberries cut for fans, and 8 large mint levies for the garnish

In a 10" dutch oven, over 8 to 10 charcoals  combine rhubarb, water, and sugar. Heat to boiling. Cover and simmer about 5 minutes or until rhubarb is tender. Remove from heat. Add strawberry gelatin, stirring until gelatin dissolved. Stir in orange juice and zest. Chill until partially set. Meanwhile, in a small bowl combine cream cheese, honey, milk, and nutmeg. Beat until smooth. Cover and chill. Stir strawberries into partially thickened gelatin. In 4, 5" dutch ovens alternate layers of gelatin mixture, and cream cheese mixture. cover and chill for 1 to 2 hours, or until judging. Garnish with mint  levies and strawberry fans.

Spiced Rhubarb Pork Chops

Now you will need a main dish for the rhubarb cook-off, but first a thing or two to remember. Look for rhubarb stalks that are crisp and bright in color. they can be kept in the refrigerator, tightly wrapped in plastic for up to 3 days. Wash the stocks and remove the poisonous green leaves before using. The stalks are perfectly safe.
One pound of rhubarb yields about 3 to 3½ cups chopped.

1½ cups chopped fresh rhubarb, ½" pieces
½ cup chicken broth
2 tablespoons sugar
1 tablespoon honey
½ teaspoon cinnamon
½ teaspoon ginger, dryed
¼ teaspoon nutmeg
red food coloring (optional)
4 bone-in pork loin chops, 3/4 to 1inch thick
1 tablespoon canola oil
salt and pepper to taste

In a deep, 12" dutch oven, over 12 to 14 charcoals, combine rhubarb, broth, sugar, and honey; cook until rhubarb is tender. Stir in cinnamon, ginger, nutmeg, and food coloring. Simmer for 5 minutes. Remove broth mixture to a large bowl, and reserve. Add 2 or 3 charcoals to the bottom, and brown pork chops in oil. Sprinkle with salt and pepper to taste. Remove pork chops to a plate and keep worm. Pour broth mixture back in oven to deglaze, scraping the bottom with a wooden spoon to loosen all the brown bits. Return pork chops to oven. Cover and  reduce bottom charcoals to 8 or 9 and place 16 on top. Simmer for 35 to 40 minutes, or until inter temperature reaches 145° f. turning once during cooking. Serve. Be creative with the broth and rhubarb chunks.


 

Pink Rhubarb Punch

I am told, there will be a Rhubarb Cook-off in La Pine, Oregon soon. I thought I would give you a few Rhubarb recipes to try and practice on. First will be a punch to sip on as you cook your Rhubarb dishes.
You will need a cooler and ice to cool it down, and how doesn't have a cooler full of something at a cook-off.

8 cups (about 2 pounds ) fresh or frozen rhubarb, thawed
6 cups of water
3½ cups grapefruit juice
2½ cups sugar
¼ cup llemon juice
1 quart ginger ale, chilled

In a deep, 12" Dutch oven, bring rhubarb and water to a boil, over 12 to 14 charcoals. Remove 2 or 3 charcoals; simmer, uncovered, 10 to 15 minutes or until rhubarb is VERY tender. Strain, reserving the water (juice) and discard pulp. Return rhubarb juice to the same Dutch oven; add the grapefruit juice, sugar, and lemon juice. Return the 2 or 3 charcoals, and bring to a boil; cook and stir until sugar is dissolved. Cool slightly. Place in a large punch bowl, cover and refrigerate until chilled. Just before serving, stir in ginger ale.

Breakfast Kielbasa Skillet

Yesterday, The menu that came from Corp. Office, read " Breakfast Kielbasa Skillet". Sounded good, Until I read the ingredients. It included Cabbage. " For Breakfast? ", but I followed it and the residents liked it. My surprise. I have now made two little changes in the seasoning, and I think it makes it a little better. Give this a try on you next camp out.
 
1 12 to 16 ounce kielbasa, cut in rounded on a little bias.
4 medium potatoes, peeled and diced ½" cubes
1 medium cabbage. Medium to fine shred
1 teaspoon cumin seeds
¼ teaspoon red pepper flakes
dash of liquid smoke

Preheat a 12" Dutch oven over 12 to 14 charcoals. Prep ingredients. Add a little oil ( I prefer bacon drippings, but you can use Canola oil.) Brown kielbasa in oven. Remove the kielbasa to a small bowl and add the potatoes to the Dutch oven and cook until browned and soft. Return the kielbasa to oven, and add cabbage, cumin seed, pepper flakes, and smoke. Cook until the cabbage is wilted. Serve with your chose of eggs. In this case, I like poached.
  

Biscuit Cutter

Well! every one Knew,or no one knew, because only one commented. It wasn't the best cutter I ever used, but it did work. Not all inventions caught on, so it may not of been around to long. I love finding these old things.  I wish more of you would comment on them, But it's OK. I do it out of love for you and cooking. Old Coosie most likely used an old empty can with both ends cut out.

What on Earth is That?

I will give you a few days to figure it out, then I will show you, this thing in action. It is marked " Patd. July 4 22"
Tell me if you already know.

Cold and Wet

Sorry I haven't done much here for a few days, weeks. This has been a very cold and wet year here in SO Oregon. I will have some thing new in a day or two.

South of the Border Breakfast Scremble

We call it Hobo eggs at our house, with Potato, bacon,  green onion, and cheese. But leave it to my Son, Aaron to give it MORE taste.  He is a good chef. He wanted it kicked up for the demo last Saturday.
We also did Cheddar Biscuits, and Pineapple Upside Down Cake. Recipes are on this blog, maybe a year back. Keep looking back and you will find them.

1 24oz. bag of Frozen Southern Diced Potatoes, thawed  ( You can dice your own potatoes if not in a big rush.)
1 pound Mexican Chorizo
¼cup canola oil, divided
1-2 medium bell peppers, green or red, seeded, diced
1 4oz. can Ortega © chilies, diced
1 medium onion,diced
2 cups Smoked Cheddar cheese, shreded
8 large eggs, beaten
¼ cup Cilantro, chopped
Salt and pepper

In a 12" Dutch oven, over 12-14 charcoals,  coat with 1/8 cup of oil, Cook Chorizo ( if using links, remove outer skin.) until browned. Remove with a slotted spoon onto a paper towel. Pore of most of the oil, but add in the other 1/8 oil. Scrape to loosen browned bits. Add bell peppers and cook 4-6 minutes, add in onions and cook until soft but not browned. Add potatoes and cook until desired doneness and browned. Return Chorizo to oven, and add Ortegas©to potatoes. Season with salt and pepper. Sprinkle cheese over the top and place lit on oven, to melt cheese. While cheese is melting, in a medium mixing bowl, whisk eggs until well beaten. Remove lid and pour eggs over potato mixture, fold gently, so as not to brake potatoes up to much.
Replace lid and cook with 10 to 12 charcoals on top until eggs set to your desired doneness. 3 to 5 minutes. Top with Cilantro and serve. Serves 4 to 6  or just me, Breakfast and snack.

Texano White Chili, Chicken with Beans

    This recipe is by: Aaron Clanton

This is one of the dishes we demoed last Saturday at the Bucks and Bulls Day. we had a large crowd all day till it was time for the drawing inside. Every one disappeared from the parking lot to hair there number called for the winner. It was a cold day, but a fun one for all.

1-2 tablespoons Canola oil
1 pound  boneless, skinless, chicken thighs, rough chopped
1-2 Poblano Pepper, roasted, peeled and chopped
1 green bell pepper, seeded and chopped
1 medium onion, diced
2 cups chicken broth
2 cups water
1 15oz. can white beans, undrainded
1m 15oz. can white kidney beans, undrained
2-3 cloves garlic, minced
1 teaspoon cumin, ground
2 teaspoons Mexican oregano
¼ cup cilantro, rough chopped
¼ cup Masa Harina as a thickener (if desired)
1-2 tablespoons chili powder
salt and pepper

In a deep, 12" Dutch oven heat over 14- 16 charcoals; add onions, bell peppers, and poblano peppers. Cook for 3-4 minutes. Add garlic, cumin, oregano, chili powder salt, and pepper. Cook 2- 3minutes. Add chicken and cook3-5 minutes, until on longer pink. Add bean, chicken broth, and water, simmer 10-12 minutes* If you desire your chili to be thicker, mix ¼ cup Masa Harina to ¼ cup clod water, slowly pour ino chili and cook 5-10 minutes more to thicken. Stir in cilantro and serve.  Top with tour chooses of , Montery Jack Cheese, Sour Cream, raw onions, Green onions.   

Good Demo

The demo went well today. To bad the weather didn't. No! it was a good day.  will wright more tomorrow.

Rogue Dutch Oven Cookers Chicken Stew

It is very wet and cold in SO. Oregon right now. So cold I almost would not go out to cook, but I braved it and made a very good stew. It was worth going out. Unlike beef stew, that takes an hour or more to get the meat tender, this stew only takes about 30 minutes.

Get all your ingredients ready, then start your charcoals, and go for it.

1/3 cup all-purpose flour
½teaspoon salt
Dash black pepper, fresh ground
1-½ pound boneless skinless chicken breast, cut into 1-inch pieces
3 tablespoons butter
1 medium onion, large diced
3 celery ribs, large sliced 
2 medium potatoes, peeled and cut into 3/4 inch cubes
3 medium carrots, sliced ¼ inch thick
1 cup chicken broth
1 tablespoon ketchup
1 tablespoon cornstarch
½ teaspoon thyme, dried

Combine flour, salt and pepper in a shallow bowl; coat chicken. In a 10" dutch oven, with 10 to 12 charcoals under oven, melt butter; brown chicken on all sides. Add onions, and celery; cook for 3 to 4 minutes. Stir in potatoes and carrots. Combine broth,ketchup, cornstarch, and thyme and stir until smooth; stir into Dutch oven. Bring to a boil. reduce charcoals on the bottom 7, and place them on the lid. cover stew and add enough charcoals to add up to 13. Simmer for 20 to 25 minutes or until vegetables are tender. Serve with Dutch oven biscuits, you will find 3 or 4 recipes on this blog. Makes 4 good servings. 

Sweet Potato Biscuits

Many, many months ago, I posted a Sweet Potato Pie. Thats one good use for sweet potatoes. A popular thing now is Sweet Potato fry's. That's two good uses. Now I will give you a third use. Sweet Potato Biscuits.  Oh ya! I also did Twist Baked Sweet Potatoes, so that's four...Try this recipe on your next camp-out, or just out on your patio. I like them with breakfast or dinner.

3/4 cup sweet potatoes, cooked and mashed*
½ cup butter,melted
1 pat of butter
1 ¼ cups all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1 teasspoon salt

Place mashed sweet potatoes and ¼ cup melted butter in a large mixing bowl and beat with whisk until smooth. ( if you are at home, you can use an electric mixer.) Measure and sift dry ingredients in a separate bowl. Add dry ingredients to sweet potato mixture. Mix gently with a wooden spoon to incorporate. Do not over-mix.** Roll out dough on a well-floured surface and cut into biscuits with a 2 or 2½ inch cutter. Grease a 14" Dutch oven  with the butter pat, bottom and sides. Place biscuits in oven in circles till full. About 2 dozen. Place oven over 14 charcoals, cover and place 18 to 20 charcoals on top, and bake 12 to 15 minutes, check to see when the tops are starting to turn brown, about 5 to 8 minutes. When just starting to brown, remove from bottom heat to prevent burning bottoms. Continue baking until tops are the brownness you like. Brush tops with remaining melted butter and serve.
* peel, and cut in large chunks and boil, then mash, or bake with peels on, let cool and peel and mash.
** over mixing makes tough biscuits. Mix just to incorporated.

Comments

I would sure like to see some comments, I need to know it I am giving you the things you like. Give me some suggestions, or tell me if you tried one of the recipes. Tell me if my count of charcoals worked for you,or not. And thank you for checking out my blog..

The Outlaw Gourmet

Don't rob yourself of good cookin'

Southern Soul Beef Gumbo ( Diabetic Style )

The weather is still cold, so I will do a few more soups or stews. In SO. OR, we have had snow and cold days and nights, way more this year than I can remember. This gumbo my not seem very authentic to you, but it is D.S. It is also tasty and healthy, So, if you are diabetic or not it is still good. A good opener for fried chicken, Fried catfish, ( oven fried that is ) or what ever.
Serves 7. 1 cup per serving.

1 pound lean ground beef.  About 95%  5%
2 large onions, chopped
16 ounce frozen white kernel corn, thawed
1-15 ounce can navy beans, rinsed and drained
3- 14½ ounce cans reduced-sodium stewed tomatoes with juice
1-10ounce package frozen sliced okra, thawed
2 tablespoons chili powder
2 1/3 cups cooked rice

In a 12" Dutch oven, with 12 to 14 charcoals under oven, spray cooking oil, and brown beef, and onions, stirring until the beef crumbles. Drain fat from beef and return to oven. Add the remaining ingredients except cooked rice. Bring gumbo to a boil, stirring occasionally. Cover and simmer, with out charcoals on top, 20 to 25 minutes. Serve over 1/3 cup of the cooked rice.

Exchanges
3 1/2 Starch
2 lean meat

Nutrition
Calories 390
Calories from fat 92
Tootle Fat 10g 
Saturated Fat 3g
Cholesterol 41mg
Sodium 200mg
Total Carbohydrate 9g
Fiber 9g
Sugar 11g
Protein 22g

Worth looking in to!

I came across this magazine a few days ago, and thought you my like to know about it. All the recipes in it are done in 12" cast iron skillets but can be done in your Dutch ovens. I found it at a Walmart .
Ask at your local Magazine stand to get it for you.

                               hm
                                                           Hoffmanmedia             
 

Son Of, Son-of-a-Bitch Stew

S-O-B- Stew is a real recipe. It is over 100 years old. It was a nose to tail dish, served on the trail often. I found a Poet,s version a few years ago. ( see: Poet,s Son-of-a-Bitch Stew, back on 7/6/2009 ). This is a new version. No Organ meats  in this one. You can add them if you like, but then it's not Son, of S-O-B- Stew. I am a descendant of "The Cowboys" but I guess, not that much of one. I don't like Organs. Just saying.

2 pounds boneless beef stew meat
1 pound beef kielbasa, cut, ¼" to ½" slices
2 large onions, Large chunks
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1/3 cup dry red wine
1/3 cup all-purpose flour
2 tablespoons sugar
1 teaspoon dried thyme
¼ teaspoon pepper. Fresh ground
1 Quart beef broth
1 can (12oz.) beer
2 large russet potatoes, peeled, cubed
4 large carrots, sliced 1¼-inch thick
2 cups cabbage, coarsely chopped
1 cup celery, 1¼- inch sliced
2 bay leaves
Salt

In a Deep, 12" dutch oven, over 12 to 14 charcoals, add meats, onion, garlic, Worcestershire sauce. Cover and cook about 30 minutes. Uncover and stir often until liquid evaporates and residues turn dark brown. Add wine and stir to release browned bits. In a small bowl, Stir together flour, sugar, thyme, and pepper. Gradually stir in 1 cup of broth until mixture is smooth. Add to beef along with remaining broth. Add beer, potatoes, carrots, cabbage, celery, and bay. Replace lid. Take 2 or 3 charcoals from the bottom and place on lid with more charcoals to number 17 or 18 and simmer until meat is very tender. About 1½ to 2 hours. Season to taste with sale. Serves about 6, or 3 Cowboys.

The Outlaw Gourmet
Don't rob yourself of good cookin'

River Red Beans and Rice

Red beans and rise was a hard sell to Kat (my Wife) "You don't eat beans and rice together" I reminded her that when we go out for Mexican food, you get Mexican rice and refried beans on the same plate. Now when we go to the river, or lake side we do red beans and rice. A traditional Southern dish.
( She is from Southern, Page AZ. Me, Southern Hermosa Beach, CA.) Is that south enough? lol

1 pound red beans
6 cups hot water
1 pound smoked ham hocks
2 bay leaves
3 cups onions, chopped
1 cup celery, chopped
½ cup green onions, sliced
1 cup parsley, snipped
1 8-ounce can tomato sauce
2 large garlic cloved, minced
1 tablespoon salt
1 tablespoon Worcestershire sauce
1 teaspoon pepper, fresh ground
1 teaspoon sugar
1 teaspoon dried basil, crushed
1 teaspoon hot pepper sauce
¼ teaspoon dried thyme, cruced
1 or 2 pounds fully cooked kielbasa, cut in ¼" pieces
Hot cooked rice

Pick and rinse beans. soak over night at home the night before. drain and rinse.  In a deep, 12" Dutch oven, over 12 to 14 charcoals,  add the beans, and 6 cups hot water.Add ham hocks, and bay leaves. Cook, covered for 2 hours. Add onions, celery, green onions, parsley, tomato sauce, garlic, salt, Worcestershire sauce,pepper, sugar, basil, hot sauce, and thyme. Cook, covered 1 to 1½ hours more. Thicken slightly by mashing some of the beans. Remove the ham hocks; remove meat from bone and add back to the beans. Add kielbasa, and cook about 15 minutes more. Serve in large soup bowl with a large scoop of rice in the meddle. Serves 8 to 10.

Cheesy Grits and Sausage, D.S.

After all the sugarplums and candy canes, you my need a little Diabetic Style Breakfast. This is one you my call Southern. With the Jalapeños in this IT WILL WAKE YOU UP.


4 cups water
1 cup quick-cooking grits
4 ounces uncooked bulk turkey sausage, cooked and drained
2 tablespoons green onions,sliced
1 small fresh jalapeño. seeded and minced
½ teaspoon garlic salt
¼ teaspoon black pepper, fresh ground
¼ cup reduced-fat cheddar cheese, shredded

In a 10" Dutch oven over 10 to 12 charcoals. bring water to a boil. Slowly add grits stirring constantly. Cook and stir for 5 to 7 minutes or until the water is absorbed and mixture is thickened. Stir in cooked turkey sausage, green onions, jalapeño pepper, garlic salt and black pepper. Sprinkle each of the 4 servings with cheese.

Exchanges
2 starch
1 medium fat meat

Nutritional facts
Calories 226
carbohydrates 30g
sugar 1g
total fat 7g
saturated fat 2g
cholesterol 42mg
protein 12g
sodium 444mg
potassium 158mg
fiber 2g

Molly had a Merry Christmas

So did Kat and Ron

Cheesy Hash brown Casserole

This is a simple casserole can be made at home to take to a pot-luck or at camp. Make your own Cajun Seasoning, recipe to follow.

¼ cup butter
½ cup onion, finely chopped
1 can cream of mushroom ,or cream of chicken soup
2 cups of Cheddar cheese, shredded
1 cup sour cream
1 teaspoon salt
¼ teaspoon black pepper, fresh ground
¼ teaspoon Cajun seasoning, or to taste
1 pound shredded hash brown potatoes.

Preheat a deep, 10" Dutch oven. Melt butter and sauté onions until soft , over 10 to 12 charcoals. Stir in soup cheese, sour cream, salt and pepper and Cajun seasoning. Add shredded potatoes;mix very well.Taste and adjust seasoning. Cook covered with 12 to 13 charcoals on top and readjust bottom charcoals to 8. bake for 40 to 45 minutes, or until bubbly.

Cajun Seasoning

½ cup paprika
4 tsp salt
4 tsp. garlic powder
4 tsp. onion powder
4 tsp. cayenne pepper
1 Tbsp. white pepper
1 Tbsp. black pepper
1 Tbsp. bay leaves, crushed
1 Tbsp. oregano, crushed
1 Tbsp. thyme, crushed
2 tsp. dry mustard
1 tsp sugar
Combine all ingredients in jag with a tightly lid

Still here

I will be a little slow at getting a new post up. We only have two cooks to fill 14 shift this week. Hope we get a new cook before New years!

The pictures are of Kat and I at the Butte Creek Mill. Our Chapter sponsor

 
. MERRY CHRISTMAS TO ALL, and good DUTCH OVEN COOKIN'