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

Friday, November 22, 2019

Pumpkin-Mousse Cobbler

Pumpkin filling:
2 teaspoons gelatin
2 tablespoons cold water
¼ cup boiling water
1 ( 16 ounce ) can pumpkin purée *
1 cup powdered sugar, sifted
¼ teaspoon ground cinnamon
2 cups whipping cream ( 1 pint )

In a small bowl, soak gelatin in cold water until defended. Stir in boiling water until gelatin has dissolved; set aside in large mixing bowl, beat pumpkin purée, powdered sugar and cinnamon until blinded. Whisk gelatin into pumpkin mixture. In a large mixing bowl, wipe cream until stiff; fold into pumpkin mixture. Pour into a 10 inch Dutch oven. Refrigerate 1-½ hours.

Crunchy Cookie Crust:

1-1/3 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon ground ginger
½ cup brown sugar,  well packed 
½ cup butter, melted ( ¼ pound )
¼ cup whipping cream, flavored with grated nutmeg

In a large mixing bowl, combine crust ingredients. Using quick strokes of a fork. Mix ingredients until soft cookie dough forms. Spoon into a 12",  un-greased Dutch oven. with fingertips, spread
and and flatten dough to 1/8 inch thick. Place oven over 8 charcoals. Place lib on oven with 15 or16
charcoals on it. Bake for 15 to 20  minutes or until golden brown. To prevent bottom from burning move oven off the bottom heat after 10 minutes. Let cool for 20 to 30 minutes before handling.Using thumb and fingertips, crumble cooled cookie crust over chilled pumpkin mousse. In a small mixing bowl, wipe cream with flavored nutmeg. Serve with a dollop of wiped cream on top.    

 * NOT pumpkin pie filling.   

Wednesday, November 20, 2019

Turkey-Breast Cobbler

 If you are going to be a small group for Thanksgiving and are not looking foreword to cooking a large spread this year, this cobbler my just be the dish you are looking for. It has about al the flavors in one delicious cobbler. 
I will be posting a couple of dessert cobblers as well. 

Turkey Filling.
½ cup half and half 
2 tablespoons cornstarch
½ cup shallots, finely chopped
2 cups mushrooms, chopped
3 celery stocks, thin sliced
½ cup dry white wine
1-½ cups turkey stalk *
2/3 cup butter, melted
1-½ pounds cooked turkey breast
1 teaspoon fresh tarragon, chopped or ½ teaspoon dried
salt and pepper to taste

In a small bowl, combine half and half, and cornstarch; set aside. In a large saucepan, cook shallots, mushrooms,and celery in wine and stock about 15 minutes or until softened. Reduce heat; then add butter, cornstarch mixture, turkey, tarragon and salt and pepper. Cook until sauce thickens. Pour turkey filling into a lightly greased 12" Dutch oven. 

Sage Cornbread Crust
1 cup all-purpose Flour
1 cup yellow cornmeal
2-½ teaspoons baking powder
2 tablespoons sugar
1 teaspoons rubbed sage
Pinch of salt
¼ cup butter, melted
½ cup milk 
1 egg, well beaten

In a large mixing bowl, combine crust ingredients. Stir vigorously with a wooden spoon about 30 to 40 seconds or until a soft dough forms. Drop spoonfuls of dough filling to create a cobblestone effect. Place lid over the oven holding the filling with 15 to 17 charcoals on the lid. back for 30 to 35 minutes or until a toothpick inserted in center comes out clean. remove lid and cover with a kitchen towel and cool 5 to 10 minutes before serving with Cranberry Sauce.

Cranberry Sauce
½ cup fresh cranberries
½ cup water
¼ cup brown sugar, well packed
2 tablespoons lemon juice

While cornbread crust is baking, bring cranberries and water to a boil in a large saucepan or an 8" dutch oven over 12 to 14 charcoals. Simmer cover with lid ( no charcoals needed ) or until cranberries are soft. Stir in brown sugar and lemon juice. Serve sauce warm on top of cornbread crust.   

 * I prefer  Better than Bullion, ©

Sorry I can't show photo's just yet. My son has to program the computer to up load from camera and phone.


Tuesday, November 12, 2019

Spicy Sweet-Sour Appetizer Meatballs
1 ( 20-ounce ) can pineapple chunks, drained, reserving liquid
3/4 cup unseasoned dry bread crumbs
1/8 teaspoon garlic powder
1 egg, slightly beaten
1 pound ground beef
1 pound ground pork  ( not sausage )
1¼ cups sugar
2 tablespoons cornstarch
1 cup chicken-flaver bouillon
1 cup liquid ( remaining pineapple liquid) + water to make 1 cup
½ cup habanero ketchup*
1 garlic clove, minced
½ cup vinegar
1 small green bell pepper, cut into ½-inch pieces
1 small tomato, cut into wedges

In a large mixing bowl combine 1/3 cup reserved pineapple liquid, bread crumbs and garlic powder; blind well. add egg, ground meats; mix well. Place 16 charcoals under 14" Dutch oven. Shape meats into 1-inch balls; place into Dutch oven. Brown thoroughly on all sides, about 20 to 25 minutes. Meanwhile, in 10" Dutch oven over 10 charcoals, combine sugar, cornstarch, and bouillon; mix well. Add 2/3 cup liquid, ketchup, vinegar, and garlic; cook and stir until thickened and bubbly. Add pineapple chunks and bell peppers; cook until thoroughly heated. Pour this sauce over meat balls. Let cook until bell peppers are simi-soft. Garnish with tomato wedges.

* don't like spicy, just use ketchup.


Wednesday, November 6, 2019

Ham and Sausage Jambalaya

This is a filling, hearty dish for these cold winter days. You can make this your own recipe by substituting other meats like shrimp, andouille, pork-belly, small beef meatballs, and so on. you get it. 


2 large onions, chopped 

1 large green bell pepper, medium diced 

1 cup celery, chopped

4 garlic cloves, minced

3 tablespoons bacon drippings

1 pound kielbasa, sliced ½-inch thick

½ cup tomato sauce

4 medium tomatoes, peeled and chopped

1 pound ham, cut into large cubes

½ teaspoon Tabasco

2 bay leaves

½ teaspoon dried thyme, crumbled

¼ teaspoon basil

¼ teaspoon paprika

1½ teaspoon cayenne pepper

¼ whole allspice

4 cups chicken broth*

1½ cups uncooked long grain rice



In a deep 12" dutch oven over 12 charcoals sauté onions, bell peppers, celery, and garlic in the bacon drippings. Add sausage and cook. let brown on one side then stir until vegetables are tender, approximately 8 minutes. Add tomato sauce, tomatoes, ham, Tabasco, and spices. Simmer, uncovered for 15 minutes. Add chicken broth. Add 4 charcoals under Dutch oven and to bring to a boil. add rice. Cover and cook 20 minutes. if necesasy add some more water, annd cook until rice is tender.


* I prefer " Better than Bullion"   





Sunday, November 3, 2019

Roasted Gingered Turkey Breast 

This is a good substitute for a small family not wanting to roast a whole turkey. This well serve 5 or 6.   

1 turkey breast half  ( about 1½ pounds ) skinned and boned
2 teaspoons canola or vegetable oil
           Ginger marinade 
3  garlic cloves, fine minced
3/4 teaspoon ground cinnamon 
2 tablespoons peeled and fresh grated ginger
¼ cup turkey broth*
1 teaspoon dark sesame oil
1 tablespoon low-sodium soy sauce

To make the marinade, combine the garlic, cinnamon, ginger, stock, sesame oil, and soy sauce in a mixing bowl large enough to hold the turkey breast. Using a knife with a sharp point, poke several ½-inch-deep slits in the thick part of the meat to allow the marinade to penetrate. Put the turkey in the bowl with the marinade and turn to coat it. Cover and refrigerate for 6 to 8 hours. turning occasionally. ( Do this first thin in the morning so you can prep and cook other dishes while the turkey is marinading.) Remove the turkey from the refrigerate and let come to room temperature. Prepare a 12" deep Dutch oven with the oil and set over 9 or 10 charcoals. remove the turkey from marinade, scraping any clinging garlic and ginger back into the bowl. Reserve the marinade. Place the turkey into the Dutch oven. Sauté the turkey until golden brown on one side--about 4 minutes-- and turn. Using a pastry brush to baste with the marinade and the accumulated juices and continue cooking for 1 to 2 minutes. Place the lid on the oven and add 15 to 18 charcoals to the lid and cook 20 to 30 minutes or until internal temperature reaches 165°f. basting with reserved marinade 1 or 2 times during cooking time. Let the turkey rest for at least 5 minutes before carving. Serve hot or cold.          

* I prefer " Better than Bullion" it is in most grocery stores on the soup aisle. They make all difference flavors. I use many of there flavors, especially the chicken, beef and  garlic.   



Sunday, October 27, 2019

Chicken with Pumpkin and Zucchini. D.S.
                         The "D.S." after the dishes name signifies Diabetic Style. 
With Thanksgiving cumming up, I thought I would post and dish for my Diabetic followers. If you can't find a baking type pumpkin you can use Butternut Squash. 

Nonstick cooking spray
2½ to 3 pound chicken pieces ( breast, thighs, and/ or drumsticks ). skinned
¼ cup finely chopped onion
2 cloves garlic, minced
2 medium potatoes , peeled and cut into 1" cubes
2 cups pumpkin peeled and cut into 1"cubes
2/3 cup dry white wine or reduced-sodium chicken broth
1 teaspoon dried rosemary, crunched
¼ teaspoon salt
¼ teaspoon pepper
2 medium zucchini, sliced ¼" thick
Lemon wedges ( optional )
Fresh rosemary sprigs for garnish ( optional )

Coat 12 inch Dutch oven with nonstick spray. Heat oven over 12 to 14 charcoals. Cook chicken in Dutch oven for 10 to 15 minutes or until lightly browned, turning to brown evenly  and add onion and garlic for the last 5 minutes. add the potatoes and pumpkin. In a medium mixing bowl combine wine or broth, dried rosemary, salt and pepper, pour over chicken and vegetables. Bring to a simmer: reduce heat by removing charcoals down to to 9 or 10. Cover and simmer, with 15 to 16 charcoals on lid. Add zucchini and replace lid and cook 5 minutes more or until chickens internal temperature reads 160 to 165°f  Using a slotted spoon, transfer chicken and vegetables to a serving platter. 

makes 6 servings

Exchanges: 1 starch. ½ vegetables. 3 lean meat

Nutrition per serving:
calories 266
total fat 10g
cholesterol 66mg
sodium 157mg
carbohydrate 17g 
fiber 2g 
protein 22g


Friday, October 25, 2019

             Chili-Cheese Batter Cornbread

I have had some comments that cornbread dose not have sugar in it. That makes it to much like cake. Well they are right if they are from the South. Cornbread recipes from other parts of the country often do have sugar. I'm putting a little in. It needs a little to feed the yeast. If you prefer to not, the recipe will still work. It may take longer for the yeast to work. This may be considered a Gringo Tex-Mex. Haha.

½ tablespoon vegetable oil
½ cup water
3 tablespoons sugar
1teaspoon salt
¼ cup ( ½ stick ) butter at room temperature
1 envelope active dry yeast
½ teaspoon sugar
1 cup warm water ( not over 110°f )
¾ cup all-purpose flour
1¾ cup yellow cormeal
2 tablespoons nonfat dry milk powder
2 eggs, beaten 
½ shredded cheddar cheese ( about 2 ounces )
2tablespoons canned chopped green chilies

In an 8" Dutch oven, Put the first 4 ingredients and worm over 6 to 8 charcoals until butter melts. Cool to lukewarm. Sprinkle the yeast and the ½ teaspoon sugar oven the worm water in a glass cup. Stir to dissolve the yeast. Let stand about 10 minutes. Should be nice and bubbly. Stir together the flour, cornmeal, and dry milk powder in a large mixing bowl. add the egg, butter mixture and yeast mixture and beat until well blinded. Stir in the cheese ans chili mixture. In the worm 8" Dutch oven Pour the batter into the oven and remove all heat from under it. Cover with a kitchen towel and let stand until duobbled in size. Place oven over 6 to 8 charcoals and place lid on oven and add 10 to 12 charcoals on lid and bake for 35 minutes or until browned on top. Remove all bottom charcoals abut ½ way throw cooking so the bottom dose NOT burn. Remove cornbread from oven and let cool for a few minutes, Serve worm.






Sunday, October 20, 2019

                      My New Computer


 Getting use to my new computer.

Should be posting some new recipes before the end of this week.

Sunday, October 6, 2019

                              Rain and Snow Guard

Don't let rain and snow stop you from cooking out side in your Dutch ovens. Make a simple rain guard like in photo. Simple oil change pan. 

If it gets to bad you can cook just a foot or two inside your garage, as loge as you have the door open,

Well I hope all of you followers see I am bake. Brand new computer and I hope to post  many more post this Winter.

Ron Clanton

The Outlaw Gourmet

Don't rob your self of good cooken' 


Saturday, October 5, 2019


Just setting my new computer set up and will be posting new delicious recipes soon. Please be patient while we get this going.

Thank you

Ron Clanton
The Outlaw Gourmet

Sunday, May 21, 2017

Mexican Chicken Chowder

Today I was looking at a Betty Crocker Cookbook from 1964 and found a hand written recipe I wrote way back about 30 years ago. It was as good now as it was back then. I don't know what my inspiration was to write this, but after reading it, and cooking it, I don't think it needs any up dating. Hope you enjoy it.

2 tablespoons butter
1 small onion, chopper
1 Pablano  pepper, chopped
1 clove garlic, minced
1 can (4oz.) diced green chilies
2 medium tomatoes, chopped
1 can ( 16oz. ) cream style corn
1 box ( 32 oz. ) chicken stock
1 cup cream
1 cup milk
2 cooked chicken breasts, diced
2 tablespoons taco sauce  ( I prefer Hatch Taco Sauce )
1 cup Monterey Pepper Jack Cheese

In a deep 12" Dutch oven, over 14 charcoals, melt butter. Add onions Pablano, and garlic; Sauté 3 to 5 minutes, or until onions are transparent. Add chilies, and tomatoes and stir and cook about 5 minutes. Stir in remaining ingredients except cheese. Reduce heat by removing 4 charcoals. Simmer for 30 minutes. Stir in cheese and let melt. Serve in soup bowls, with hot tortillas.   

Wednesday, May 10, 2017

A Dutch Treat, Marinated Cloeslaw

Not a lot of cookin' on this one. A fast dish at camp or on a picnic at the park or ever in your back yard BBQ. Most dressings are not cooked but this is a good and tasty one. If you have a veggie not listed that you like, through it in.

6 cups cabbage, shredded
1 cup carrots, shredded
½ cup green bell pepper, chopped
½ cup red bell pepper,chopped
¼ cup sugar
½teaspoon unflavored gelatin
¼ cup apple cider vinegar
2 tablespoons cold water
1/3 cup canola oil
1 teaspoon celery seed
¼ teaspoon salt
1/8 teaspoon fresh ground pepper
¼ cup sour cream

In a large mixing bowl, toss together first 4 ingredients. Set said. In a 6" or 8" Dutch oven, over 6 or 8 charcoals, stir together sugar, and gelatin. Add water and vinegar. Bring to a boil, stirring constantly until sugar is disalved. Remove from heat and let cool. In a medium mixing bowl add celery seed, salt, pepper.Slowly add oil and whisk well till blinded. Add and whisk in sour cream just till blinded. Pour over vegetables in the mixing bowl and toss till well coated. Place the veggies in mixing bowl in an ice bath till chilled, or in ice box. Serves about 10.

Big Thanks

I would like to thank all of you that have logged onto my blog. These are just a few of you from all over the world. The contacts below are from just the last 24 hours. I see countries from all over the world every day. Again, Big thanks to all of you. Fell free to make comments.

Russia            52

United States

Sunday, April 30, 2017

Camp Worming Chowder

This is a good camp dish because of the caned clams. 4, 5, or 6 days into the camp out, the use of caned meat makes it safe. Use your fresh meats on those first days and caned meat later on. If your camp out is for 2 weeks take a day to go in to a near town for more fresh meat. I love cooking in the Dutch ovens at camp. Most go camping for rest and relaxation, but me, I go for time to do more Dutch oven cookin'.

4 slices bacon
1 cup onion, chopped
4 potatoes ( 1¼ pounds ) cooked and cubed
2 6½-cans minced clams, undrined
¼ teaspoon fresh ground black pepper
2 cups half-and-half
¼ teaspoon thyme

In a deep 10" Dutch oven over 10 to 12 charcoals cook the bacon until crisp. Remove the bacon and place on a paper towels to drain. reserve 1 tablespoon of the drippings and return to the Dutch oven. Crumble the bacon and set aside. Cook the onions in the drippings until the onions are tender but not brown. Add the potatoes, un-drained clams, pepper and thyme. Heat just to boiling. Add half-and-half and heat through; DO NOT BOIL. Ladle the chowder into individual soup bowls or mugs. and sprinkle each serving with bacon.

Ron Clanton
The Outlaw Gourmet ©
"Don't rob your self of good cookin' "©

Monday, April 17, 2017

Texas Salad

No cooking for this one but very good for a camp site lunch. Takes an hour to fix, but that's all marinating time. Get it marinating and go fishing for an hour. Come back to a grate lunch.

1 head of lettuce. ( ether iceberg or romaine ) shredded
1 onion ( ether yellow or red ) chopped
1 green pepper ( bell or Pablono ) chopped
1 can kidney beans, drained and rinsed
1 can black eyed peas, drained and rinced
2 or 3 tomatoes, diced
1 bag Fritos, crushed
½ cup cheddar cheese, grated
1 bottle Kraft Catalina dressing

Toss first 6 ingredients together. Marinate in Kraft Catalina dressing about 1 hour. Then add a bag of crushed Fritos and grated cheddar cheese. Serves about 8. 

Camp Breakfast Casserole

Just can't weight for it to be camping weather. Only got 1 weekend in last year. We hope to get out 3 or 4 trips this year and many days picnicking up the canyons. On picnics we will take mostly simple finger foods but will cook 1 or 2 Dutch oven dishes at camp. A chili or stew on cooler days and cobbler on nicer days. Hope to even hold a D.O.G.  ( Dutch oven gathering ) at Storm Mt. picnic site.

2 pounds bulk breakfast sausage, browned and drained ( hot or mild )
4 slices bread crust removed, cubed
1½ cups cheddar cheese, grated
4 eggs
¼ teaspoon dry mustard
1 teaspoon salt
 2 cups milk

 Coat the sides and bottom of a deep 10" Dutch oven with butter. Place the cubed bread on the bottom of the Dutch oven in a layer. Place the sausage in a layer over the bread cubes. Layer half the cheddar cheese over the sausage. Mix the remaining ingredient in a medium bowl and pour over the top of all the layers. Let set, in refrigerator, or ice box for 3 to 4 hours or over night. Place Dutch oven over 7 charcoals and cover. Add 13 charcoals on top of lid and bake for 1 hour or until egg mixture sets. Layer remaining cheddar cheese over the top of the mixture and replace lid. Let cook 4 or 5 minutes or until cheese is melted. Serve.  

Saturday, April 8, 2017

Chuck Wagon Rub

Some times you just need a good rub for your meat before puttin' it in your Dutch oven to roast. This is good on Turkey, Chicken, Beef, Lamb, and most of all pork. Be it ribs or shoulder roast, and best of all, beef brisket. You can also put a few water soaked wood chips in the Dutch oven around the roast for a real smoked flavor. After the roast is done to 130°f ( if you like) you can brush it with a good B B Q sauce and add a few more charcoals to the lid and caramelize the sauce. Have fun and show your friends you can smoke and B B Q in your Dutch oven to.  

Combine: 1 tablespoon black pepper, coarse grind
2 teaspoons salt, kosher
2 teaspoons chili powder
1 teaspoon sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon parsley, dried
1 teaspoon oregano, dried, crushed
1 teaspoon smoked paprika
½ teaspoon celery seed
½ teaspoon Chipotle powder

This recipe is good for 4 to 5 pounds of meat. Can be doubled or tripled or more and saved in an air tight jar. Use with in 3 months.

Sunday, March 12, 2017

Green Chili Pork By "The Outlaw Gourmet"

Any left over  Pulled pork or Country Style pork ribs pulled or chopped. Even Pork Belly will work for this recipe, just what ever you have. Make a large batch because it can be used for many thing. It is good by it's self as a main part of a meal with your chose of grated cheese on top and some cornbread or over rice or pasta. It works good on hamburgers, eggs, or in tacos, burritos and omelettes. You may even think of some things I didn't. good luck with it. I found it to be very good.

2 pounds pork roast
6 cups water*
2 4-ounce can New Mexican green chilies, chopper**
¼ teaspoon garlic salt or to taste
1 clove garlic, chopper or minced
½ cup onion, fine chopped
 1 16-ounce can chopped tomatoes ( stewed )
½ teaspoon oregano, chopped
½ cup cornstarch
salt and pepper to taste

* I like to use 3 cups water and 3 cups water with "Better Than Bullion", Roasted Chicken
** I prefer fresh fire roasted Hatch chilies

Simmer the roast in the liquid in a 12" Dutch oven over 9 charcoals with 15 to 17 charcoals on the lid, until the roast temps at 150°f ( Until done ) Remove roast and chop or pull in small pieces. Combine the roast meat, chilies, garlic salt, garlic clove, onion and tomatoes, then cook in the same oven with same charcoals.for 10 to 15 minutes. Add the oregano and simmer for 10 to 15 minutes more. Mix corn starch with a little water to make a smooth paste. Remove lid and place on a  good lid holder. Slowly add paste to the cooking liquid stirring  till thickened. It will not thicken until it may need to add a few more charcoals under Dutch oven to get it back to a boil.
This should serve 4. Double it you what to make tacos or burritos. 

Bachelor Hot Wings

Most bachelors will go out for their wings, but out camping with the guys this is a good recipe for you to show off with.
When cutting the wings at the joints, save ( at home,) the tips for chicken stock, but at camp just throw them out.

1½ cups honey
2 pounds chicken wings, cut up
3 tablespoons vegetable oil
½ cup catsup (ketchup)
½ cup vinegar
1 teaspoon soy sauce
½ cup butter, melted
½ cup Franks Original Hot sauce

In a 12" Dutch oven, over 12 to 14 charcoals, heat the oil and brown the wings. Remove the wings and discard most of the oil.  in a medium mixing bowl combine all the ingredients. Replace the wings in the same oven and pour mixture over the chicken wings. Now place the oven over 10 new charcoals and place the lid on it with 14 to 16 charcoals on lid. simmer for about 30 to 40 minutes. Serve with celery sticks and Blue cheese dressing or Ranch dressing. And a beverage of chose.

Monday, March 6, 2017

Reuben Casserole

Here in Salt Lake City, we have had 150 percent of normal snow. I have been cookin' in my garage for a few months now. Not the best light for photos. You may start to see  that I can't what for camping season to begin. More camping recipes to come. This casserole can be a lunch or dinner. The Kielbasa is good for 7 days in its package, in an ice box.

3 or 4 medium potatoes, cooked
1 16 ounce jar sauerkraut
½ Kielbasa, thinly sliced
½ cup thousand Island dressing
2 tablespoons parsley, chopped
¾ Swiss cheese, shredded
½ green bell pepper, cut into ¼" strips
¼ teaspoon rye seeds

Pare and cube potatoes, set aside. In a medium mixing blow, Combine sauerkraut, potatoes, Kielbasa, dressing, and parsley. Pour into a greased, deep, 10" Dutch oven. Sprinkle rye seeds over top. Place oven over 7 or 8 charcoals and place lid on oven with 13 or 14 charcoals on top. Bake for 25 to 30 minutes. Sprinkle with cheese lay peppers in a pin wheel on top. Bake for 10 minutes more. Serves 4 or 5.

Green Chili, Corn Tamale Casserole

This is a very good recipe for camp. No meat to keep frozen, and you can substitute dry milk or diluted can milk for the milk. Remember charcoals only burn for 45 minutes to one hour, so start a new set about 30 to 35 minutes after starting the cooking time. After 45 to 55 minutes, remove all burned charcoals and replace with all new charcoals,

1 16ounce can cream-style corn
1 4 ounce can chopped green chilies
½ cup cheddar cheese, grated
2/3 cups yellow cornmeal
¾ cup milk
2 eggs, beaten
2 tablespoons vegetable oil

In a medium mixing bowl, mix all ingredients. pour into a deep 10" or regular 12" per-heated Dutch oven with 7 or 9 charcoals under oven and 13 or 15 on lid.Cook at 350°f for one hour or until center is set.
Serves 5 or 6

Sunday, February 26, 2017

The Outlaw Gourmet's Rice and Green Chilie Bake

This is about as easy as they get. It makes a good side dish with Mexican or BBQ dishes or for a good camp lunch with a sandwich. I like it with almost any thing.

3 cups cooked rice
1 cup sour cream
1 4 ounce can chopped green chilies, drained
12 ounce Monterey Jack cheese, slices
2 ounce grated cheddar cheese

Mix sour cream and chilies together. put 1 cup of the rice in a greased deep, 10" or a regular 12" Dutch oven. cover with ½ the sour cream mixture and a layer of the Monterey Jack slices. repeat layers and end with last cup of rice. Place Dutch oven over 7 or 9 charcoals and place lid on oven and 13 or 15 charcoals on lid and bake for 30 minutes. remove lid and cover rice with grated cheddar cheese. Replace lid on oven and cook until cheese is melted. About 5 to 10 minutes. Serves 6.  

Chicken Cacciatore

Chicken Cacciatore is in " The Hunters Style " It is rustic and simple to make. The only thing is, when cooked in a cast iron Dutch oven you need to use a liner. Tomato will take off all, or most of your seasoning. Use an aluminum or parchment liner. Other wise you will have a dish that teats like every thing you've cooked over the years and you will need to re-season your oven.
I have made a small change to this traditional recipe to make it a little more Western to fit with the Dutch oven style of cookin'.

1 2½ to 3 pound fryer chicken cut into 8 pieces
½ cup flour
2 teaspoons salt
¼ teaspoon pepper
¼ cup vegetable oil
2 onions diced
1 16 ounce can chopped tomatoes
1 8 ounce can tomato sauce
2 cloves garlic minced
1 teaspoon oregano ( I prefer Mexican oregano )
1 teaspoon celery seed
1 tablespoon chili powder
1½ tablespoons cumin

Dredge chicken in flour, salt and pepper and brown in oil in a 12" Dutch oven over 12 charcoals. Remove chicken from oven and cook onions until soft. Add rest of ingredients and return chicken to oven. Remove 3 charcoals from under oven and place lid on oven and place 15 to 17 charcoals on top. Simmer for 40 minutes, turning chicken occasionally. Serve over egg noodles or mashed potatoes.

Sunday, January 29, 2017

Cabbage, Sausage and Apple Soup

I will admit, this is not my recipe. I normally cook a recipe once and then as many times as needed to boost it up and make it mine. I found this in a check stand magazine from 1995. It is not only a good soup but a good camp soup.

3 Tablespoons butter
3 cups prepared coleslaw mix
½ cup onion, chopped
½ cup celery, chopped
1 teaspoon caraway seeds
4 cups  reduced salt chicken broth
½ pound cooked, smoked sausage, sliced ¼ inch thick
2 medium apples, unpeeled, cored and diced
¼ teaspoon salt
¼ teaspoon pepper

Melt butter in a Deep, 12 inch Dutch oven over 8 to 10 charcoals. Add coleslaw mix, onion, celery and caraway seeds. Cook about 5 to 8 minutes or until vegetables are crisp-tender. Stir in remaining ingredients. Cook uncovered for 15 to 20 minutes or until thoroughly heated and flavors are blinded, stirring occasionally. serves 6. 

BOY! It's been a long time.

So sorry! I have had some real computer problems. My computer is only 8 or 9 years old. ( Haha. ) Now that I am back on, I will try to get some new recipes going. Maybe some good soup recipes. It's a little to early for Camp food recipes, but I will start to develop some of those for April. I may have a couple of Paleo recipes to post also.

Smoked some cheese and a turkey for Thanksgiving.
Didn't do so well at the State Faire, but we will do some competitions this Spring and Summer.
Please make comments and suggestions and we will answer them here on the blog. Keep those Black Pots Hot.

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

Thursday, November 24, 2016

Great Green Chile Sauce


This is a very good sauce to put oven enchiladas, Chicken Breast, or even on chips

1 tablespoon butter
2 tablespoons onion, chopped
2 tablespoons flour
1 ½ cups chicken broth
1 cup ( or more ) green chilies, chopped ( I prefer Hatch but Anaheim’s are ok )
1 large garlic clove, finely minced
Salt, to taste
¼ teaspoon ground cumin

In a 12” Dutch oven, melt butter with oven over 10 to 12 charcoals. Sauté the onions until soft. Stir in flour then the broth until mixture is smooth. Add chilies, garlic, cumin and simmer for 10 to 15 minutes. Add salt and simmer 5 minutes more.  

Sunday, November 13, 2016

Spiced Pecans

Thanksgiving day, our tables is adorned with a fancy table cloth, Dips and chips, crackers and cheese and some sliced veggies for any one dropping by or arriving early. This year we are adding a new tidbit. Spiced Pecans.

4 cups pecan halves
3 tablespoons unsalted butter, milted
¼cup firmly packed light brown sugar
1 teaspoon ground ancho chili powder
¾ teaspoon smoked paprika
½ teaspoon kosher salt

Preheat a 12" or 14" dutch oven over 14 to 18 charcoals with lid in place but no charcoal on it. When oven is hot add butter and pecans, stir to mix well. Stir in brown sugar. Mix well. Add remaining ingredients and stir to combine every thing. Place lid on top and bake  4 or 5 minutes. Remove lid and stir. Replace lid and bake 4 or 5 minutes more. Test one for doneness. Bake a few minutes more if needed. Let cool completely before serving.

Thanksgiving Recipe from the Past

Over the years I have posted many Holiday recipes. If you would like to see some of the best, just scroll back to these listed below.

1. Giblet Gravy with Wine, 12-24-14
2. Stuffed Turkey Thighs, 12-24-14
3. Pumpkin Soup, 11-22-14
4. Sweet Potato Biscuits, 1-24-13
5, Raisin Cream Pie, 12-19-12
6. St. Nicks Green Beans, 12-19-12
7. Bread Dressing, 11-14-12
8. Cranberry Sauce-Merlot, 11-12-12
9. Southern Corn Bread Dressing, 11-12-12
10. Not from the Can Creamed Corn,10-29-12
11. Christmas up-Side-Down Cake, 11-24-11
12. Sweet Potato Pie, 11-15-11
13. Root Beer Candied Sweet Potatoes, 11-14-11
14.Cranberry Sauce with Marsala, Cherries and Rosemary, 11-13-11
15. Almost Pumpkin Pie, 11-16-10

Hope you try some of these and like them. Make them a Holiday tradition in your family. I would love to see some comments on these. Thank you and have a very Happy Thanksgiving.

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

Saturday, November 12, 2016

Maple-Glazed Vegetables

With all those Mashed Potatoes and Yam and Turkey you need some good veggies. Here is a good verity of Fall vegetables with some seasoning and glaze. The kids MIGHT like as well. Good luck with that.

1 pound parsnips, peeled, halved lengthwise, and cut crosswise into 2-inch pieces
1 pound carrots, peeled, halved lengthwise, and cut crosswise into 2-inch pieces
¾ pound Brussels sprouts, trimmed and halved lengthwise
1 medium red onion, peeled and cut in 8 wedges
2 tablespoons of canola oil, divided
¾ teaspoon salt
¼ teaspoon fresh ground black pepper
½ cup pure maple syrup, divided
¼ cup water
1 tablespoon chopped fresh thyme
2 tablespoons sherry vinegar
½ cup chopped toasted pecans
Garnish: fresh thyme sprigs

In a large mixing bowl, toss together parsnips,carrots, Brussels sprouts, red onion, 1 tablespoon salt and pepper. In a 12" Dutch oven heat remaining 1 tablespoon oil over 12 to 14 charcoals. Add parsnip mixture; cook until lightly browned, about 3 to 5 minutes, stirring occasionally, Stir in ¼ cup maple syrup, ¼ cup water, and thyme. Cover and remove some charcoals down to 9, and add 12 to 15 on lid. Cook until tender, about 20 minutes, stirring occasionally. Stir in vinegar and remaining ¼ cup maple syrup. Cook for 5 minutes. Sprinkle with pecans. Garnish with  thyme. Serves 8.

Yam Praline Crunch

Yams on the Thanksgiving table have been a tradition for a hundred years or more. Thar's not much you can do to change, that hasn't been done already. These are very  good.
P.S. Don't put to many marshmallows on top and hide the pecans.

1  28 oz. can yams, drained and mashed ( or you can cook fresh yams in oven or Dutch oven the day before.)
¼ teaspoon salt
¼ cup butter, softened
2 eggs, slightly beaten
1 teaspoon vanilla
½ teaspoon cinnamon
½ cup sugar
marshmallows cut in half or miniature marshmallows

3 tablespoons butter, softened
3 tablespoons flour
¾ cup dark brown sugar
¾ to 1 cup pecans, chopped

mix all ingredients in a separate mixing bowl until butter is mixed in thoroughly. Sprinkle over yams and place a few marshmallows around over topping mixture.

In a medium mixing bowl put mashed yams, salt, butter, eggs, vanilla, cinnamon and sugar. Mix well. Put in well greased 10" Dutch oven. Sprinkle with topping mix. ( see above ) Place oven over 7 charcoals and place lid on oven with 13 to 15 charcoals on top. Cook until marshmallows are golden brown. About 15 minutes.

This recipe serves 6 but can be dubbed and cooked in a 10" oven with 9 charcoals on the bottom and 15 to 17 charcoals on top. 

Tasty Dutch Oven Green Bean Casserole

Thanksgiving is just a few days away, so I figured I better get busy and put some recipes on the blog. I have been busy getting settled in Salt Lake. If you look back at some of the old recipes you will fine some good Holiday dishes I think you will enjoy. I have done this one many times out at The Butte Creek Mill in Eagle Point, Oregon.

2  15 oz. cans green beans, cut or french style
1  8 oz. con sliced water chestnuts
½ cup sliced almonds
1 can cream of mushroom soup
1 small can French fried onions

In a well greased 10" Dutch oven, combine first four ingredients and mix well. Sprinkle top with French fried onions. Place oven over 7 charcoals and place 13 to 15 charcoals on top. Cook 30 to 45 minutes or until onions are crisp and a little browned and soup is a little bubbly. Makes 5 servings. This can be doubled and done in a 12" oven. 9 charcoals on the bottom and 15 on top.

Friday, September 23, 2016

Piña Colada Cheesecake


1 ¾ cups graham cracker crumbs
6 tablespoons butter


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


Reserved ½ cup pineapple juice
2 teaspoons cornstarch
¼ sugar

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.