Sunday, April 26, 2020

              Oven Size and Capacity


Most of the recipes on this blog are written for 12" ovens. There are many sizes and depths. Some times you may need to double a recipe to accommodate a larger group. This chart will give you a guyed to the size oven you my need.


8"   2 qts
10" 4 qts
12" 6 qts
14" 8 qts
16" 12qts

10" deep  6 qts
12" deep  8 qts
14" deep  12 qts
Maca ovens are much deeper than most others.

13"  12 qts   6½ deep
15"  16 qts   7½ deep
17"  30 qts   9"  deep
22"  64 qts   10" deep

Maca also makes a 12"x 16" I don't know the qt capacity of this oven.














 I have roasted a 20 pound turkey in this 12"x 16" Maca.
 

  

Monday, April 20, 2020

       Succotash Soup from the South D.S.

 Succotash is a Native American soup from the area we call the colonies, the East. This soup caught on early in the South and is a staple in Southern kitchens. Of course they added a very southern ingredient, Black Eyed Peas. 
I have a lot of friends with the larger Maca ovens, that are always looking for recipes to cook in large quantities. This recipe serves 12 to 14.

This recipe is also a diabetic style 


1 cup dried black-eyed peas
½ cup dried lima beans
½ cup dried red kidney beans
10 cups water, divided
1 tablespoon vegetable oil
2 medium carrots, sliced ¼ inch thick
2 stalks celery, sliced ¼ inch thick
1 medium onion, sliced or chopped
3-pound chicken, cut in 8 pieces, skin removed
Cajun seasoning mix *
2 cups frozen corn, thawed
1 package ( 9 ounce ) frozen lima beans



Rinse and drain dried peas and beans; remove any grit or shriveled beans. Place it a 10 " dutch oven. Add 4 cups of water. Bring to a boil over 10 to 12 charcoals, stirring occupationally. Boil 2 to 4 minutes. Cover. Remove from charcoals. Let stand for 1 hour. Drain and discard water from beans and peas. rinse with worm water. Drain and set aside. Place oil in a 13" Maca Dutch oven. Heat over 13 or 14 charcoals. add carrots, celery, and onions. Cook for 4 to 6 minutes, or until vegetables are tender, stirring frequently. Reduce heat by removing 3 or4 charcoals. Stir in peas and beans, chicken, seasoning mix and remaining 6 cups water. cover and bring to a boil, stirring frequently. remove the lid and simmer for 1½ hours stirring occasionally. ( Replace charcoals after 1 hour. ) Remove chicken from soup. Cool to touch. Cut meat from bones. discard bones. Cut chicken into bit size pieces. Add chicken, corn, and frozen limas to soup. Cover and continue to cook for 30 to 40 minutes or until beans are softened. serve hot in bowls.


* can be purchased in most stores, If not, recipe follows.

Cajun seasoning mix.


1½ teaspoons dried thyme
1 teaspoon paprika
1 tablespoon instant chicken bouillon granuls
1 teaspoon ground cumin
½ teaspoon dried minced garlic
½ teaspoon fresh ground pepper
¼ to ½ teaspoon cayenne 
1 teaspoon salt


In a small bowl, combine all ingredients
    
 
Exchanges: 1 lean meat. 2 starch

Nutrition:
 Total fat 4g
 Saturated fat 1g
 Cholesterol 30mg
Sodium 206mg
Total Carbohydrate28g
 Dietary fiber 6g
 Sugar 4g
Protein 16g



     


  
 

Friday, April 10, 2020

                      Hominy Soup

Hominy is corn that has been soaked in a bath of lye to remove the outer skin. It is used a lot in Mexican, and Southern foods. This soup is fast and easy to make.


1 Tablespoon cooking oil. ( I prefer Canola oil )
1 large onion, chopped
3 cloves garlic, sliced thin
1 bell pepper, cut into ½ inch strips . Seeds and veins removed
1½ teaspoons chili powder
2 smoked ham hocks
8 cups water
1½ teaspoons soup base, Chicken or Vegetable
¼ teaspoon salt
¼ teaspoon white ground pepper
2 cans ( 1 lb. 11 oz. ) whole tomatoes, smashed by hand
2 cans ( 15 oz. each ) white or yellow hominy, drained
1 slice deli ham ½inch thick, diced into ½" chunks
1 lime, cutin 4 wedges, for serving


In a 12" Dutch oven over 12 charcoals, heat oil. Add onion and garlic, and cook until tender, stirring, about 5 minutes. Add bell peppers and cook about 5 minutes. Stir in chili powder. Add ham hocks, water, soup base, and salt and pepper, and bring to a boil. Remove 2 or 3 charcoals to reduce heat to a simmer, cover and place the charcoals you removed from under oven and place on lid. let simmer for1½ hours. ( Start a new set of charcoals after 45 minutes and  replace all charcoals after 1 hour.) Remove lid and add tomatoes and hominy and cook 30 minutes.Stir in and cook ham to heat through. Remove ham hocks and discard. Serve with lime wedges. 

Most ham hocks have very little meat. If you like you can pick out what little there is and add it to the soup.
 
 

Wednesday, April 1, 2020

Stewed Mushrooms a la Dutch Oven


Not all Dutch oven cooking has to be main dishes. You need to do some sides now and then. In this case, it is to be a side but could also be a main dish. In this dish you can use what ever is available. Cremini, Portobello, or Button mushrooms.



1 pound fresh mushrooms
4 tablespoons olive oil*
2 cloves garlic, chopped
½ teaspoon salt
¼ teaspoon black pepper, fresh grould
3 tablespoons Italian parsley, chopped


Clean mushrooms by wiping them with a damp cloth. Cut off the woody ends of the stems and discard. Slice caps and stems about a ¼ inch thick. Heat oil in a 10"dutch oven over 8 to 10 charcoals. Stir in the garlic. After about 1 minute add the mushrooms. Cook for 8 to 10 minutes, string occasionally. Season with salt and pepper, and stir in parsley. cook for 5 minutes more and serve.      

This pairs well with almost any thing, but best with a nice thick Steak.





*for cooking, use pour olive oil. Not extra virgin olive oil.
E.V.O.O. is best for raw use. Salad dressing, dipping bread in,and so on.    

Sunday, March 22, 2020

           Dutch Oven Breakfast Migas


This is one of my favorite Mexican breakfasts. Migas are traditionally made in a skillet, but why take a skillet to camp when a Dutch oven can do so much more.


1 ripe avocado, peeled, seeded, diced
1 tablespoon lime juice
6 to 8 eggs
2 tablespoons chunky salsa
1 tablespoon cooking oil
1 small onion,small dice
1 jalapeño seeded and diced
3 corn tortillas, cut into 1-inch by 2-inch strips
1 medium tomato, halved, seeded and diced
1 cup shredded Monterey Jack cheese
Sour cream 
Chopped fresh cilantro



In a medium bowl combine avocado and lime juice; toss to coat. In a separate bowl, whisk egg, and gently stir in salsa until blinded. Heat oil in a 12" Dutch oven over 9 or 10 charcoals, add onions and jalapeño; cook and stir 2 minutes or until soft. Add tortillas and tomatoes; cook 2 minutes or until  tortillas are softened softened and heated thought. Pour in egg mixture; cook until until eggs are firmly scrambled, stirring occasionally. remove Dutch over from over charcoals; stir in cheese. Serve on plates and top with avocado, sour cream drizzle, and cilantro.


   

Saturday, March 21, 2020

           Sausage and Bean Stew


This is a hearty stew and easy to make. I know it looks like a large number of ingredients, but you probably have most of the spices already. Spring will be here soon so you may want to make this stew before the weather gets to worm. 



2 cups bread crumbs*
2 tablespoons cooking oil
1 pound balk Italian sausage ( hot or mild )
1 leek, white and light green cut in ½ and thinly sliced
1 large onion diced or sliced thin
1 teaspoon salt, diuvided
2 garlic cloves, minced
½ teaspoon dried thyme
2 leafs fresh sage. sliced in thin strips ( chiffonade )
¼ teaspoon paprika
¼ teaspoon ground allspice
¼ teaspoon fresh ground black pepper 
1 can (28 ounce ) Italian tomatoes, crushed
2 cans ( 15 ounce ) cannellini beans, rinsed and drained
2 tablespoons whole grain mustard
fresh parsley chopped for garnish


In a small mixing bowl, combine 1 tablespoon of the oil and bread crumbs. Mix well. Place a 12" Dutch oven over 9 charcoals. Heat the remaining tablespoon oil Add sausage and brown about 9 or 10 minutes stirring a few times to cook evenly. Remove sausage to a small bowl.  Add leeks, onion and ½ teaspoon salt. cook until vegetables until they are soft and a little brown, about 10 minutes. Add garlic, cook, stirring 1 minute. Add thyme, sage, paprika, allspice and pepper. Cook stirring for 1 minute. Add tomatoes; Cook 5 minutes stirring occasionally. Stir in beans, mustard and remaining ¼ teaspoon of salt; Bring to a simmer. Return sausage to the Dutch oven and stir in. Sprinkle with the bread crumbs. Place the lid on the Dutch oven with 15 to 18 charcoals on lid. Bake 25 to 30 minutes, until bread crumbs are GBD. ( golden, brown, delicious. Place on plates and garnish with parsley.

* Pakco, or unseasoned package bread crumbs, or make your own.      

Tuesday, February 25, 2020

                Corn Poblano Soup



For a robust, sweet flavor, roast the poblanos. Here is a good suggestion on roasting them. Get your chimney fired up with a load of charcoals. put the poblanos on hot dog skewers. hold them over the charcoal chimney until blackened and well blistered. Place in a paper bag for a few minutes to steam. Remove skins. Do not rinse, that will take flavor away. 
This roasting improves the taste of the poblanos and improves the flavor of the corn and soup. A hearty soup for camp or home.


6 large poblano chilies. skinned  and seeded, diced
8 cups milk
2 tablespoons cumin seeds
1 or 2 chipiotle chilies
2 bay leaves
½ teaspoon dried rosemary
2 tablespoons butter
2 tablespoons vegetable or olive oil
1 large onion, diced
2 teaspoons salt
4 cloves garlic, minced
2 teaspoons ground cumin
8 cups frozen corn, or 3 cans corn
4 green onions, finely chopped


 In a deep 12", dry Dutch oven over 12 to 14 charcoals, toast the cumin seeds, stirring constantly until they are aromatic and begin to change color, about 4 minutes. move oven from over the charcoals and immediately add milk. Add chipotle chilies, bay leaves and rosemary. Remove 2 or 3 charcoals and place dutch oven back over the reduced charcoal ring. Cover and bring to a simmer; do not let boil. After coming to a simmer, once more move oven from over the charcoals and let stand for 20 minutes covered. Meanwhile, in an 8" Dutch oven over 6 to 8 charcoals, milt the butter with the oil. add onions,and salt and sauté, stirring until onions are soft and golden, about 15 to 20 minutes. Add the garlic and ground cumin, and sauté stirring about 5 minutes. Using a medium mixing bowl with a fin screen strainer, strain milk and return the milk back into the deep 12" Dutch oven. Add the corn mixture in the 8" Dutch oven and all its ingredients into the 12" Dutch oven. Place the dutch oven back over the charcoal and simmer soup about 15 minutes more. If you like a thicker soup, add 1/3 of the soup in a hand food possessor until smooth. Return to soup and taste to adjust seasoning. Serve in worm soup, bowl.               
 
 I know this sounds like a labor intensive recipe, but it is well worth the time. I hope you like it as much as I do.
Ron Clanton
The Outlaw gourmet

Don't rob your self of good cookin'  

Tuesday, February 18, 2020

      Chocolate Bread Pudding with 
         Macadamia Caramel Sauce


As a kid I could not get enough bread pudding. As I got older, it seems I kind of forgot about it. The other day one of my co-workers made some for the cook crew at work. It was so good and brought back so many memories. I looked for some of my moms old recipes and found this. I hope it brings back some memories for you.



6 cups style Texas toast, diced
3 cups chocolate milk
1½ cups sugar
½ cup unsweetened cocoa
1¼ teaspoons ground cinnamon
3 eggs whites, large
2 eggs, large
3 tablespoons butter, melted
1 tablespoon + 2 teaspoons vanilla
2¼ teaspoons Rum extract



In a large mixing bowl, place the bread cubes. Pour the chocolate milk over bread cubes; stir and mash until the bread is well soaked. Bread should be very moist but not soggy. If needed, you can add a little more chocolate milk a tablespoon at a time. In a small mixing bowl, combine the sugar, cocos, and cinnamon. In a medium mixing bowl whisk the egg whites, eggs, butter and vanilla, Rum extract.  Add sugar mixture and mix well. Add the egg mixture to the bread mixture. Gently stir until combined. Let mixture set for 30 minutes. Cut a 10½" piece of aluminum foil. Grease a 10" Dutch oven. Pour mixture in Dutch oven and place foil over mixture. Place oven over 7 charcoals, cover with lid with 13 charcoals bake 30 minutes. Remove foil and place lid back on Dutch oven and bake for 10 to 15 minutes more until almost set in center. Remove all charcoals, bottom and top. lat set for 10 to 15 minutes. Serve in bowls with Macadamia Caramel Sauce over top.



          
            Macadamia Carmel Sauce


4 cups sugar
1 cup water
1 2/3 cups heavy cream
3 sticks unsweetened butter, cut in to small pieces 
2 teaspoons vanilla
1 teaspoon Rum extract
2 cups chopped toasted macadamia nuts
1 teaspoon sea salt


This can be done in a 12" skillet or Dutch oven.
 In ether skillet or Dutch oven combine the sugar and water and place over 10 or 11 charcoals and bring to a boil. As the sugar milts, stir constantly just until the sugar completely dissolves. From that point on do not stir the mixture. Cook the sugar syrup until it is a deep amber color. Remove from heat, Pour the cream into the syrup, it will immediately bubble up and ( be careful. it can spatter and is very hot ) As soon as you finish pouring in the cream, add the pieces of butter, vanilla and Rum extract. Stir the mixture until you have a smooth sauce, then stir in the nuts and salt. serve over bread pudding.
You can use this sauce over ice cream, pancakes or even pop corn.        
 
      

Wednesday, February 5, 2020

     Portuguese Chicken


This is a fairly easy recipe to cook at camp or with family at home. This recipe easily doubles using a larger Dutch oven, Maybe a 16" or a Maca 13".  

2 Tablespoons olive oil
4 or 6 chicken drum sticks 
1 cup port
1cup dry red wine
1 can ( 14 or 15 ounce ) crushed tomatoes
½ cup orange juice
1 pound small new red potatoes, unpeeled, quartered
1 medium ham steak, cut in ¼ to ½ inch cubes
¼ cup pimiento-stuffed olives
1 pound kale, trimmed, rinsed, staked and cut into strips ½ inch wide *


Heat a deep 12" Dutch oven over 9 charcoals and add the oil, let heat about 1 minute. Add the chicken and sauté on all sides until no longer pink on the outside, about 10 minutes. Transfer to a bowl and set aside. Discard chicken drippings. Add the port and red wine to the Dutch oven cook scraping up brown bits from the bottom, until the mixture comes to a boil. Stir in the tomatoes, orange juice, potatoes, ham and olives and bring back to a boil. Return the chicken to the Dutch oven, cover and simmer, stirring occasionally, until chicken and potatoes are tender-about 40 minutes, stir in the kale, cover with lid and add 12 to 14 charcoals on top of lid and cook until kale is tender-about 10 minutes. Serve.

If you don't like kale substitute with spinach or Swiss chard.   

Tuesday, February 4, 2020

The Outlaw Gourmet's Favorite Beef Stew



I love just about any or all stews.  Hearty, chunky and well seasoned stews on wintery days like we are having now in Utah. It  just fill you up and makes every thing O K. Cooked  in a big old cast iron Dutch oven makes it even better.




2 Tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
1 pound beef chuck cut into 1½ inch cubes
2 Tablespoons vegetable oil
2 medium onions, coarsely chopped
6 ounces small whole mushrooms
1 pound white potatoes, peeled and cut into 1 inch cubes
6 medium-size carrots, sliced 1 inch dice
2¼ cups of basic beef broth or stock
1 cup dry red wine
1 bay leaf
½ teaspoon dried thyme 
3 medium parsnipes, peeled and cubed
6 fresh Brussels sprouts, cut in half
¼ cup fresh parsley, minced 



Mix the flour, salt, and pepper in small paper bag. Add beef half at a time and shake until well coated. Heat the oil in a deep 12 " Dutch oven over 10 charcoals for about one minute. Add half the beef and brown on all sides, turning frequently, for about 5 minutes. transfer to a palate and repeat for the remaining beef. Add the onions to the Dutch oven and sauté, stirring occasionally, for 2 minutes or until lightly softened, Add mushrooms and sauté, stirring occasionally, for 2 minutes or until lightly golden. Return all the beef to the Dutch oven and add potatoes, carrots, Brussles sprouts, stock, wine, bay leaf, and thyme. Bring to a boil. Cover with lid and place 12 to 14 charcoals on lid and simmer for 1 hour. Stir 2 or 3 times during the hour. Remove lid to a lid holder and add parsnips. Return lid to Dutch oven and cook 15 to 20 minutes or until vegetables are tender. Remove lid to the lid holder and remove bay leaf and stir in the parsley. serve.












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

Saturday, February 1, 2020

       Indian Stew  ( Native American )


Many of the tribes were farmers and raised much of there food. Things like corn, squashes, like pumpkin and butternut and even beans of many types This stew uses some of these ingredients. 


1 Tablespoon vegetable oil
1½ pounds very lean ground beef
1½ cups green bell pepper, cored, seeded, and diced
1 large onion chooped
2 cloves garlic, minced
4 cups frozen corn, thawed
1 can ( 14 ounce ) crushed tomatoes, untrained
4 teaspoons Worcestershire sauce
½ teaspoon black pepper
½ chili powder 
¼ teaspoon salt
¼ teaspoon cayenne pepper, or to taste
2 cups zucchini squish thinly sliced crosswise
1 cup butternut squish, cubed



In a deep 12" Dutch oven over 9 charcoals heat the oil. Add the ground beef and cook to brown, stirring frequently, about 8 minutes. Add bell peppers, onions, and garlic and simmer uncovered for 5 minutes or until tender, stirring frequently. Stir in corn, tomatoes, Worcestershire, black pepper, chili powder, salt, and red pepper, and bring a boil. Cover with lid with 12 charcoals on top for 15 minutes. Add butternut squish, cook 8 to 10 minutes more. Add zucchini and cook 5 more minutes or until vegetables are tinder. Serve in worm bowls.
  



    

Friday, January 24, 2020


                 Beef Short Rib Stew 

Beef short ribs have a very good beefy flavor and when braised gets very tender. I strongly suggest not to substitute another cut of beef. 
     


1½ pounds boneless* beef short ribs
1 teaspoon salt
½ teaspoon fresh ground black pepper
1 tablespoon oil. I prefer canola
1 onion, diced
2 carrots, peeled and cut into 1-inch chunks
1 parsnip, peeled and cut into 1-inch cubes
2 large garlic cloves, minced
2 ribs celery, cut to 2 inches 
6 ounce mushrooms, cut in half
1 cup dry red wine
1 cup (6 or 7 ounce) can diced tomatoes with juice
1 bay leaf
½ teaspoon dried thyme



Cut each rib in 1-to-1½ inch chunks crosswise. season meat well with salt and pepper. Heat a deep 12" Dutch oven over 14 to 16 charcoals. Add oil, When oil is hot and the beef and sear meat on all sides until browned, about 8 minutes. Add onions, carrots, parsnips, garlic, celery and mushrooms and cook stirring often, until the vegetables are lightly browned, about 5 to 6 minutes. Add the wine, bring to a boil, and cook for 5 minutes. Add tomatoes, bay leaf and thyme. Coven and remove 5 to 6 bottom charcoals and place 10 to 12, fresh charcoals on top and cook until meat and vegetables are fork tender, about 1 ½ hours. serve.  

* If all you can fine is bone in, you need to cut from bone and trim membrane.
 

Friday, January 10, 2020

Black Pot Sausage Bean Stew


I see a lot of requests from new to Dutch oven cooks, for recipes of good stews. The definition of stew is: A dish of meat and vegetables cooked slowly in liquid in a covered pan or pot. Some stews came about when friends got together and put in the pot what they brought with them.
   I will post a few recipes over the next days. These cold days of winter is a great time to experiment with these or some of your own.
 When it is snowy or raining I open the garage door and cook just in side a foot or two. Don't let the weather stop you from enjoying your Dutch ovens.


2 pounds bulk pork sausage 
4 cups water
2 ( 16 ounce ) cans whole tomatoes, undrained, and crushed
1 ( 15½ ounce ) can red kidney beans, undrained
2 ( 15½ ounce ) cans Great Northern beans, drained
1 large onion, chopped fine
3 small to medium potatoes, large dice
½ cup green bell peppers, chopped ¼-inch
½ teaspoon salt
½ teaspoon thyme, dried
¼ teaspoon garlic granuals
1 bay leaf 



Brown sausage in 12" Dutch oven, over 12 to 14 charcoals, stirring to crumble; drain. Stir in remaining ingredients; bring to a boil. Reduce heat by reducing bottom charcoals to only 9 under oven. Cover with lid and place 12 charcoals on lid and simmer about 1 hour. remove bay leaf and server in worm bowels.  
     

Monday, January 6, 2020

    Camp Lemon Bars



After a great Dutch oven dinner at camp, there is nothing as good as a dessert also made  in the old Black pot. This is one of my favorites. Although I do have many, and there are more on this blog, Just scroll bake to find others.


2 cups all-purpose flour 
½ cup confectioners' sugar
1 cup butter
2 cups sugar
½ cup all-purpose flour
1 teaspoon baking powder
4 eggs, beaten
6 tablespoons lemon juice
¼ cup confectioner' sugar



Combine 2 cups flour and confectioners' sugar in a medium mixing bowl, and mix well. Cut in butter until crumbly. Lightly greased and dust with ¼ cup of flour a 12" Dutch oven. Press crust mixture into oven. Bake at 350°f, over 9 charcoals and covered with lid, with 15 charcoals on it for about 12 to 15 minutes. Remove from heat by setting aside and removing lid, but keep charcoals in place. While you were cooking crust, In large mixing bowl, combine sugar, ¼ cup flour and baking powder. Mix well. Stir in eggs, and lemon juice. Gently pour over crust and spread over baked layer. Replace oven over charcoals and replace lid. Bake for 25 minutes more. Let cool. Dust with ¼ confectioners' sugar; cut and serve.
 

Sunday, December 29, 2019

Over the last Year






















 

Tuesday, December 24, 2019

Merry Christmas


                Merry Christmas


   Merry Christmas



                                             Merry Christmas



                        Merry Christmas


  Merry Christmas 



                             

Friday, December 20, 2019

 Lemon Poppy seed cake all so by Mike.
 Radish garnish.
 Tomahawk Steak by Mike Vicars at 2019 World Champ. cookoff.

 Winter cooking in my garage.
 I have been a members of I.D.O.S. for 30 some thing years.
 A 13" I acquired this year.
 a 14" Lodge Dutch oven.
Kat's dinner rolls.

Wednesday, December 18, 2019

I figured out how to up load the videos.
take a look now. Haha.
 
All most Christmas


All most Christmas and about time to do a menu. Christmas day maybe some chips and dip, a 6 foot sandwich, a dish of jardiniere, deviled eggs. Christmas Eve you may like to do an Italian-American tradition. The feast of the seven fishes. About 7 years ago I did this and the family loved it. I posted some of the dishes on December 9, 2011an the rest of them a few days later. Scroll back to find the all.

This is a video of the sandwich.
and the dips.
You may find some other fish dishes you like, just change them out for the ones you like or just add them to your menu.8, 9, or 10 fishes is just fine to.  


May be I don't know how to upload videos. I tried.

 

Wednesday, December 11, 2019

Christmas Creamed Corn

 I poster a creamed corn a few years ago but this one is a little different. A little richer and a little more in the Christmassy  decor. This dish would look well on the decorated Christmas dinner table. I hope all of you have a very Merry Christmas.


¼ cup unsalted butter
4 cloves garlic, minced
1½ ( 8-ounce ) packages cream cheese, cubed
2/3 cup whole milk
4 cups yellow corn kernels
1 ( 4.3-ounce ) can chopped green chilies, undrianed
1 ( 4-ounce jar pimientos, chopped
2 teaspoons salt
½ teaspoon fresh ground pepper
garnish with green onions, chopped


Place a 12" dutch oven over 9 charcoals and place the butter in oven. Let melt and then add garlic; cook until fragrant, about 1 minute. Add cream cheese and milt whisking until smooth, about 2 minutes. Stir in corn, chilies, pimientos, salt and pepper until well combined. Cover with lid with 11 to 12 charcoals on top  and bake 6 to 8 minutes or until nice and bubbly. Garnish with green onions and serve in the Dutch oven.
  

Thursday, December 5, 2019

            S'mores Cobbler


With winter here we won't be getting out to the camp fire as much. Especially here in Utah. There fore I decided to make a S'mores cobbler or crumble. You decide what to call it. The flavor of S'mores is the important part. I believe S'mores were invented by the Girl Scouts back in the 1930s or 1940s. S'mores and hot cocoa is especially good on a cold snowy after noon.


3/4 cup butter. ( salted or unsalted is up to you).
1 cup light brown sugar, firmly packed
1cup old-fashioned oats
3/4 cup all-purpose flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
7 or 8 marshmallows, cut in half crosswise
2 ( 4 ounce ) bars dark chocolate,* chopped coarsely
1 ( 4 ounce ) bar dark chocolate, melted


Spray a 10" Dutch oven with cooking spray. In a large mixing bowl, whisk or use old time hand mixer, mix butter and brown sugar until fluffy, abut 5 to 6 minutes. In a medium mixing bowl, stir together oats, flour, graham cracker crumbs, baking powder, salt and cinnamon until well mixed. Gradually add oat mixture to butter mixture mixing until well mixed. Firmly press two-thirds of crumble mixture into bottom of sprayed Dutch oven. top with chopped chocolate, and marshmallows. sprinkle with remaining chopped chocolate and remaining crumble. Place the Dutch oven over 7 charcoals and place lid with 14 charcoals on top and bake until marshmallow are golden brown, about 20 to 25 minutes. Remove lid and let cool 15 to 20 minutes. Drizzle with the melted chocolate and serve.       


*Iindt 70% cocoa 
Happy holidays from Kat and 
Ron Clanton
The outlaw gourmet
Don't rob your self of good Cookin'.


    
Barbeque Chicken Bites

 Christmas time is a time for families and friends to gather. A time to reflect on the year passing. For my family it is also the time to celebrate the birth of our Savior. 
All of us celebrate with food of all kinds. Cookies, Candies, Dips with chips, Cheese balls and Hors d'oeuvre.   
This one is done in 2 steps. Step 1 on an inverted lid and step 2 in the oven for that oven.


4 boneless, skinless chicken breast halves
2 teaspoons vegetable oil
½ cup cola
¼ cup ketchup
1 tablespoon liquid smoke
1 tablespoon mustard 
½teaspoon garlic powder, or  granules
½cut onions, diced


Cut the breast inch cubes. On a 12" Dutch oven lid, inverted and placed on a lid holder, over 17 to 18 charcoals. Sauté chicken cubes in 1 teaspoon of the vegetable oil until you have a nice golden brown, about 4 minutes. Place the 12" Dutch oven over 9 to 10 charcoals. Add remaining ingredient and the chicken bites in oven, cover with lid with 14 to 16 charcoals and cook for 1 hour or until the bites reach an internal temperature is 165°f. to 170°f serve with fancy toothpicks. You may even place a bowl of Ranch salad dressing and a fancy plate with celery sticks.  

Saturday, November 30, 2019














Some pictures from 2019