Tuesday, September 29, 2015

Big Move

We are now living in Utah and will be settling in soon. I have already seen some of my old friends. Helped at the Utah State Fair All American Outdoor Cook-off.
I am no longer with The Rogue Dutch Oven Cookers chapter, of I.D.O.S, but will not be changing the name of my blog. It has become to well known by the name, and after all. I started the chapter, and I am a bit of a rogue anyway.
As soon as I have my computer set up, I will start developing new recipes and get them posted. So keep looking in on the blog and I will try not to disappoint.
Hope to meet all of you some day.  On line or in person.

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

P.S. Winter is coming, but don't let that keep you from cookin". Keep the old black pots hot.

Sunday, August 2, 2015


One of my favorite things to eat and cook with is rice. Cajun and Southern foods are a another favorite. Mix them together and you have some "Good eaten'". I have done this recipe a few different ways and I think this one is the best I have done yet. A couple of ingredients may be a little hard to find. The Andouille Sausage is one. It can be substituted with a good spicy sausage, and the other is the Smoked Cajun spice. If un-smoked is all you can find, then add just a little liquid smoke. This will serve 6 or just me.


¼ vegetable oil
2 pounds boneless fresh chicken, cubed
1 pound andouille sausage, sliced ½" thick
½ pound shrimp, peeled and devaned
2 cups onion, chopped
2 cups celery, chopped
1 cup green bell pepper, choped
¼ cup garlic, chopped
7 cups beef stock
2 cups mushrooms, sliced
1 cup green onion, sliced
½ cup parsley, minced
2 teaspoons smoked Cajun spice ( more if you like very hot spice )
salt and fresh cranked black pepper
4 cups long grain white rice

Place a Deep 12" or 14" Dutch oven 14 or 18 charcoals. Heat oil. Add chicken and cook, stirring occasionally  until chicken is dark brown on all sides. ( It is important the meat is well browned because the color comes from the meat. ) Add the sausage and cook 10 to15 minutes more. Remove all but 2 tablespoons of fat. Add onions, celery, bell pepper and garlic; cook until vegetables are well browned. Add the beef stock and bring to a boil. Reduce charcoals to 10 or 13 and simmer for 15 minutes. Add mushrooms, green onions and parsley. Season with salt and pepper to taste and Cajun spice. Add rice, and remove charcoals to 7 or 9, cover and add  the 3 or 4 removed charcoals to the lid and cook for 30 to 40 minutes. Add shrimp the last 5 minutes of cooking. Remove Dutch oven from all charcoals and let stand 10 minutes. Adjust seasoning to taste and serve.


Saturday, August 1, 2015


I have been looking for one of these for over 25 years. Looked all over Utah and Idaho with no luck. I was in Grants pass, Oregon the other day, not looking for Cast iron and on the floor in an antique store I have been in many before,,,,There it was. A spider. ( Skillet with Legs) Well now I have one in my collection. I'm not sure that the lid is as old as the pan, but I will use them together.

Friday, July 3, 2015

Cowboy Beans

"Yum, a cowboy beans recipe!" may not be your first thought.
That comes later. Rest assured, this is NOT a "ridin' the dusty trail hard" kind of recipe, but the "I can't believe they actually call it Cowboy Beans" kind.
A welcome side dish recipe, BBQ and picnic food idea, or meal in itself. Truly, one of the best things to happen to pinto beans.

Cowboy Beans
Hearty and delicious pinto beans recipe.
1 pound pinto beans
1 or 2 ham shanks* or ham hocks
1 large onion, chopped
2 whole fresh green chilies, seeded and finely chopped
1 teaspoon each cumin, oregano, and chili powder
3 cloves garlic, minced
1 teaspoon salt
*Note: Ham shanks are much meatier than ham hocks. If you don't see them out, ask your butcher.
Rinse the beans and place them in a large pot with water to cover plus 3 inches. Let them soak for several hours or overnight.
Add the remaining ingredients in a 12" deep, Dutch oven. Place oven over 15 charcoals. Bring the water to a boil, reduce heat, cover and simmer for about 2 hours.
Remove the lid and simmer for 1 additional hour to reduce the liquid.
Remove the ham shank, cut the meat from the bone and return the meat to the Dutch oven. Stir. Serve hot or at room temperature.

Clanton's Outlaw Beans

July 3, is National "Eat Your Beans" day. I may of posted this before but here it is. A good recipe for today.
 I may get 1 or 2 more later. we will see.  Enjoy your beans today..

1 pound pinto beans. picked and cleaned
4 slices bacon, small diced
1 medium onion, chopped fine
4 medium garlic cloves, minced
4 1/2 cups water
1 cup black coffee, strong
1/3 cup dark brown sugar, packed
2 tablespoons prepared brown mustard
1/2 cup BBQ sauce (your Fav)
1 tablespoon chili powder
1 tablespoon cumin
salt and pepper to taste
1/2 teaspoon pepper sauce

Place beans and 6 cups water1n a 12" Dutch oven, with about 20 charcoals on the bottom. Bring to a boil and cook for 5 minutes. Remove oven from charcoals, cover and let beans soak for 1 hour. Drain beans. Clean and dry oven. Add bacon to oven and cook over 16 charcoals, until lightly browned, (almost crisp), 6 to 8 minutes. Stir in onions, and cook until tender and almost brown, 6 to 8 minutes more. Add drained beans, water, and coffee. Bring to a simmer by removing 4 charcoals, and cook for 10 minutes. Add brown sugar, mustard, BBQ sauce, chili powder, cumin, salt and pepper, and hot sauce. Replace lid and add 16 charcoals to the top. Cook until beans are just tender, 2 to 2 1/2 hours. remove lid and continue to cook, stirring occasionally, until sauce has thickened, about 1 to 1 1/2 hours. Re-season to taste. Serve.

Thursday, May 21, 2015


I got so busy cookin' that I didn't get many pictures this year. The crowd was bigger and we put out apx. 6oo  2 oz. samples. may be more. I had 600 sample cups and I think Paul and Serge had some cups of their own, Weather was good and we all had fun. Check out the events column to the right for more news.

We did a Breakfast dish, Bread, 6 main dishes and 2 desserts. The one above is a Pork, Pineapple Fried Rice.

Thursday, April 30, 2015

Camp Tuna Casserrole

At camp, after a few days and the frozen meat is gone, you may what to try this one. Cauliflower, kept is a cool place, will last 7 or 8 days o.k. This is a good recipe for an 8 or 9 day camp out.

Serves 4 to 6

2 cans ( 6ounce )tuna, packed in water
1½ cups cooked macaroni *
½ cup onions. finely chopped
¼ cup green bell pepper, finely chopper
1 small can sliced mushrooms. drained
1 medium to large head cauliflower, cut in Florette.
¾ cup chicken broth, low-sodium best.

Combine all ingredients in a 12" Dutch oven. Place oven over 9 to 10 charcoals. Place lid on top with 15 to 18 charcoals on top. Stir often. cook about 45 minutes or until cauliflower is soft. Serve
* Cook macaroni in a large pot on camp stove or in a large Dutch oven placed over charcoals placed in an auto oil change pan. That will concentrate the heat better to biol the water faster.

Santa Fa Chicken

This is a simple, almost to simple, recipe for a comp dinner. When camping, the more frozen food you put in the ice box the longer the ice will last. This recipe is from frozen chicken breasts. Cooking time on this will be one set of charcoals. ( About 1 hour ). the true test for doneness is with an instant read thermometer. It needs to read 165°f.. The kick ( or heat ) of this dish is up to the salsa you use, From mild  to hot.

Serves from 4 to 6.

2 cans (15 ounce each ) Mexican corn with red and green peppers
1 can ( 16 ounce ) white or pink beans
1 cup chicken broth.  ( low-sodium would be best )
1 cup chunky-style salsa
6 frozen boneless, skinless chicken breast halves, sliced into 1-inch strips

Combine corn, beans, chicken broth,salsa and chicken in a 10" or deep 10" Dutch oven. Stir well. Place oven over 8 charcoals. Cover with lid and add 12 to 14 charcoals on top. Stir every 10 to 15 minutes to prevent burning. Cook until chicken is 165°f. Serve.
I like to serve with wormed corn tortillas.

Wednesday, April 22, 2015

Monterey Breakfast Bake

I have seen hundreds of Mountain man, Lumber jack and many other recipes much like this, but here is  one more you may what to try. it is a little spicy but not so bad the kids can't eat it. To take some heat out, just use plane Monterey jack. This should feed four, but if you are Lumber jacks, or working Cowboys, maybe only two.
I am going to do something I have not done in the past. I am giving you the ingredients for 4 and 25.

4 servings.
8 ounces loose shredded hashbrowns
1/3 cup diced tomatoes, drained
¾ cup shredded cheddar cheese
1cup shredded Monterey pepper jack cheese
¾ green peppers, small diced
¾ corn, *
2  tablespoons diced green chilis, drained
1/8 teaspoon salt
1/8 teaspoon white pepper
6 to 8 eggs
½ cup milk

* canned or frozen. Of coarse fresh would be best.

25 servings

2 pounds loose shredded hashbrowns
2cups diced tomatoes, drained
8 ounces shredded cheddar cheese
8½ ounces shredded Monterey pepper jack cheese
8¼ ounces green peppers, small diced
8¼ ounces corn *
½ cup diced green chilis, drained
¾ teaspoons salt
¾ teaspoons white pepper
3 quarts liquid whole eggs
1¾ cups milk

4 servings will fit in a 10" Dutch oven with 6 charcoals on the bottom and 15 on top.  for the 25 servings  a 12" or 14" with 8 on the bottom of a 12" oven, 16 or 17 on top. 14" would be 10 on the bottom  about 20 on top. In a medium, or large mixing bowl, combine first 9 ingredients. Whisk till well mixed. In a well greased oven, pure potato mixture in oven NOT over coals yet. Combine eggs and milk a mixing bowl. blind till well mixed. Pour egg mixture over potatoes in oven. Now place oven over coals. Place lid with coals on oven. Bake for 55 to 65 minutes, checking after 45 minutes to see if starting to brown. Add or subtract 4 or 5 charcoals depending on browning. When golden brown on top, Serve.

Friday, April 17, 2015

Dutch oven cookbook

I have over 3,000 cook books, and about 20 of them are Dutch oven. THIS ONE is one of the best. I recommend it highly.

Wednesday, April 15, 2015

Thursday, April 2, 2015

Pedal Powered Meets Water-Powered

During our trip to Southern Oregon we met up with Bob Russell, who's not only the mayor of Eagle Point; he's also owner of the Butte Creek Mill, a water-powered flour mill that's been in operation for over 140 years. Bob's always been an avid collector and he views the mill as his most prized possessions, all the while churning out tons of amazing flour and baking mixes.

Watch our interview with Bob where we chat about rummaging through demolition sites, antique mug shots and discovering abandoned mystery meat!
And since Bob is the mayor of Eagle Point, he also offered me this card before we parted in case I got in trouble with the local authorities.

I haven't used it yet but I'm holding onto it just in case. See you out at the Butte Creek Mill April 9 we have 8 or 9 cookers demoing Dutch oven cooking and giving out samples of the goodies we will be cooking.  FREE.
The 8th Annual Vintage Fair is right around the corner and we are looking for vendors!! Get the Application here!!
Download and print your Vintage Faire Vendor Application here: 2015 Rev Vendor Form Buy raffle tickets for your chance to win the Vintage Faire Gift Baske

Saturday, February 28, 2015

The 8th Annual Vintage Faire is set for Saturday May 9th. We have vendor sign up forms available in the store or below. Be a part of the biggest Vintage Faire YET!
Download and print your Vintage Faire Vendor Application here: 2015 Vendor Form

Thursday, February 26, 2015

The Old Days of IDOS

About 20 years ago, IDOS had no Chapters, just a few clubs around Utah. I was a member of one that meet once a mouth. We would get together to ether cook in the ovens or have guests to teach us cooking techneics, like deboneing a chicken.
One mouth we decided to cook with dried Buffalo chips. We wonted to live what the Pioneers had to go though.  We gathered the chips from Antelope Island. The meeting was held at a members house that was a log home. A beautiful setting for the day. ( I can't remember his name, but I think it was Terry., and he was a Fireman. Maybe you can help me with that.) We learned that they burn very fast and hot, and they don't stink like we imagined. They smell like a prairie grass fire. ( Grass Burning ) You must keep a close eye on things, because it can burn your food fast. A little harder then cooking on charcoal or wood. It was a grate experiment, and lots of fun. Maybe your Chapter can try this and make a comment here on my blog.  Good luck with this and all anther cooking gatherings, aka  Dogs ( Dutch oven Gatherings)

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

Friday, January 9, 2015

Old picture
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Thursday, January 8, 2015

Chuck Wagon Barbeque Sauce

This is more a table sauce than a cooking sauce, but can be used ether way. This blog is a Dutch oven blog so I am focusing on the table sauce. It is especially good over your hamburgers, steaks and chops.

2 cans (8 ounces each) tomato sauce
1 medium onion, fine chopped
½ teaspoon roasted garlic granules
½ teaspoon saly
½ teaspoon fresh ground black pepper
3 teaspoons sugar
2tablespoons red wine vinegar
1 tablespoon lemon juice
1 ½ teaspoons "whats this here sauce" (Worcestershire sauce)
¼ teaspoon hot sauce, your favorite

Combine all ingredients in a 6" or 8" Dutch oven over 8 or 10 charcoals. Simmer 30 minutes. Let cool. Store in a covered jar in refrigerator. Make a funny label on you computer and affix to jar. You may wont to date it, but will most likely be gone after first use.

Wednesday, December 31, 2014


Thursday, December 25, 2014

               Merry Christmas to all, and to all, Good Cookin'

Wednesday, December 24, 2014

Giblet Gravy with Wine

Most turkeys come with a bag of giblets inside of it. Remove before roasting the turkey. Some have not found that until after roasting. Something you may never live down with your family's. LOL. Some of you may not know what to do with them. Well, here is what I do with them. ( My Dads favorite ) Make gravy.

3 cups water
1½ cups dry white wine
1 large onion, chopped
1 small carrot, chopped
1 small celery stalk. including leaves. chopped
1 garlic clove crushed
   Giblets and neck from turkey coarsely chopped
1 hard boiled egg chopped
salt and pepper to taste

½ cup water
½ cup Madeira
1 to 2 tablespoons all purpose flour

In a 10" Dutch oven, combine  the first 8 ingredients plus salt and pepper to taste. Cover and bring to a simmer over 10 to 12 charcoals. Let simmer for 5 minutes and uncover. Continue to simmering. Stock until stock has reduced to 1½ cups and has intense flavor. ( If you have pan drippings from turkey add to stock, if not add a little turkey base ) Beat together remaining water, Madeira and flour until very smooth. Stir into gravy and continue to boil until thickens. ( Most boil to thicken ) About 5 minutes more. Adjust seasoning. Pour into gravy boat and pass at table.

Stuffed Turkey Thigh

We do not know if turkey was on the first Thanksgiving table or not, but we do know hole roasted turkey  has become the most popular Holiday dish to come to the table. As this Country has grown so large over the last 200 years, many families have spread out from sea to shining sea. It is hard to bring them all together some times and a hole turkey can be a little much for some of us. Here is a very good substitute for a family of two, Holiday feast. Your favorite stuffing is fine, but I suggest using my Century Cornbread Stuffing in this recipe.

1 turkey thigh ( about 1 pound)
   your favorite stuffing
2 tablespoons (¼ stick) butter

Preheat a 10" Dutch oven with 7 charcoals on the bottom and 13 on top. Cut along the thigh lengthwise down to the bone on the inside. Pressing knife against the bone, cut until until it is released. Pound meat to flatten as much as possible. Spoon stuffing down center. Bring meat and skin together to enclose filling and tie with string and fastening ends with toothpicks. Dry skin very well. Wrap loosely in foil and place in Dutch oven. Bake for 1 hour. Remove foil. Place back in oven and all the pan juices  and bake 1 hour longer, basting often with butter and juices until skin is nicely browned and meat is 165ºf. Remove string and toothpicks and cut into slices. Make gravy with pan juices and water-flour slurry.

Thursday, December 11, 2014

The year is almost gone.

Just a few photos from this tear.

My Computer

My computer is about 8 years old,so, Santa won't you bring me a new one.

Wednesday, November 26, 2014

Tomato Aspic Salad

This one is NOT a Dutch oven recipe, ( unless you want to heat the tomato juice in one). Aspics are becoming popular again, and this one is right out of the 40s. My mother started fixing it when I was 6. it is a very good sins for your Thanksgiving Table.
1 1/2 c. tomato juice, heated ( I prefer V8)
1 1/2 c. tomato juice, cold
4 envelopes gelatin unflavored
1 t. seasoned salt
1 t. onion powder
3T. Girades (original) Italian Dressing. Or vinegar & oil
1 1/2 T. lemon juice
2 t. Worcestershire sauce
4 1/2 t. pickle juice
1 t. vinegar
Black olives, green onions, pickles, avocado, green olives, celery, hard cooked eggs, bay shrimp or crab, chopped.

Dissolve gelatin in hot juice. Add cold juice. Add all ingredients, Stir together well. Pour in a 9" x 12" baking dish. chill in refrigerator until jelled. Serve with dollop of mayo.

Repost from 2 or 3 years ago.

My Grandmother was born in 1892. She started cooking in 1898, so this recipe is at least 110 years old. She passed it on to my mother in 1935, and my mother to me in 1962. my mother and I have made no changes to it. This recipe will make about 20 servings, or 10 at my house. You adjust as you need. You will make the cornbread first. You can make it 2 day in advance.


Preheat 2 -12" Dutch ovens very hot with an 1/8 cup oil in them.
3 cups cornmeal
1 cup flour
3 1/2 tsp. baking powder
1 1/2 tsp. salt
2 lr. eggs
1/2 cup oil.
2 1/2 cups buttermilk
2 cups celery, chopped
2 cups green onion, chopped
2 cups yellow onion, diced

In 3 large mixing bowls. Mix dry ingredients in one. mix vegetable in one. Mix wet ingredients in the last one. Pour and mix dry into the wet bowl, then the veggies in and mix well. Pour half the mixture in one D.O. and half in the other. Cook at 400 f. 35 to 40 minutes. Let cool.
Let the corn bread dry as long as possible before dressing. . Even up to a day or two.


1 1/2 tsp. poultry seasoning
2 tsp. sage
3 eggs
2 cups chicken broth

In a very large mixing bowl, crumble cornbread into small chunks, ( about 1/2" ). Into cornbread, mix poultry seasoning, ground sage, eggs, mix well. Add chicken broth until dressing sticks together when formed in to a ball. Dressing should be very moist. Place in a 16" oiled , Dutch oven and bake at 350 f. 35 to 40 minutes or until golden brown on top. ( 12 charcoals on the bottom, 22on top).

Saturday, November 22, 2014

Pumpkin Soup

A small bowl of soup is a good appetizer, and this one may be on my Thanksgiving table next week. If you have a medium pumpkin left from Halloween, (not carved yet) it will make a great tureen. I think the curry powder makes the soup.
Again, this takes only bottom heat, so use charcoals or your camp stove.

6 Tablespoons butter
4 green onions, chopped
1 small onion, minced
1 can (29oz.)  pure pumpkin. unsweetened, NOT PIE pumpkin
1 quart chicken broth 
3 Tablespoons flour
½ teaspoon curry powder
½ teaspoon salt
1 cup half and half
croutons and/or heavy cream for garnish

In a 10" deep, or 12" Dutch oven with 12 to 14 charcoals under oven, melt 4 tablespoons butter. Sauté green onions and onion until golden brown. Add pumpkin, broth and salt. Bring to a boil and simmer for 10 minutes. Over a large bowl, rub soup through a fine strainer. In the Dutch oven, melt remaining 2 tablespoons butter and add flour to make a roux. Return soup to Dutch oven and bring to a boil until thickened. Add cream and curry powder and heat again. Serve in warm soup bowl. Garnish with cream.  I like to use a squeeze bottle and do a spiral. Then drag a tooth pick from the meddle out, 3 or 4 times to make a spider web look.

Friday, November 21, 2014

Cheese and Potato Soup

This is one I remember having over 10 years ago. I just found it in a book "The Fine Art Of Soup" It is a soup from The New Yorker. A fine restaurant in Salt Lake City, I remember it because it was so good. I have only made one change to it. The method of cooking.

1 Medium onion, finely diced
1½ cups chicken broth
1½ cups dry white wine
1 cup half and half
1½ cups shredded cheese: Emmenthal  or Fontina
3 teaspoons cornstarch mixed with 3 teaspoons cool water
¼ teaspoon ground nutmeg
2 medium boiled potatoes, diced into ½" cubes
2 Tablespoons butter
salt and pepper to taste

Place onions in soup pan, ( 10" deep or 12" dutch oven, over 12 to 14 charcoals) over low heat, until onions are transparent but not brown. Then add broth and wine. Bring to a boil. Lower heat and simmer ( remove 2 or 3 charcoals) 15 to 20 minutes. Add half and half  and return to a boil. (put them back) Then and cornstarch, adjusting the amount until you reach soup consistency. Lower the heat to simmer(again) and whip in the cheese a third at a time until all is incorporated. Stir in potatoes and seasoning. Garnish with chopped parsley and serve.
About 4-1cup servings

This only requires bottom heat, so it can also cook on your "Camp-Chef stove.

Camp-Chef is a BIG supporter of IDOS. see IDOS.org

Thursday, November 20, 2014

Let's get started agian.

I am so sorry that I have not posted in so long, but I have had problems with Internet connections. I think I have those all solved now.
I will be posting some good Soup recedes soon and some Thanksgiving ideas.
Our Gobble till you Wobble evident went real well for the fifth year. Fed about 200 or more. Saw some old friend and made some new ones.
Don't let those Black Pots get cold. Open the garage door and cook in there if the weather is to bad. If you like to cook in Dutch ovens, you will find a way.

Don't rob yourself of good cookin' 

Wednesday, August 27, 2014

Featured in the Medford Mail Tribune

By Sarah Lemon                                             Ron and Kat Clanton bake Dutch-oven dinner rolls near Butte Creek Mill in Eagle Point.  
for the Mail Tribune
August 13. 2014 2:00AM                   

Dutch ovens are a versatile way to cook outdoors

Canceling an annual camping trip deprived Ron and Kat Clanton of Navajo-style, fry-bread tacos and other campfire favorites.
Yet amid extreme fire danger and skies turned smoky from recent wildfires, the Clantons can’t be deterred from their passionate pursuit of Dutch-oven cooking. Any outdoor venue — from local, day-use parks to his own backyard — suffices for Ron Clanton, founder of Rogue Dutch Oven Cookers, a chapter of the International Dutch Oven Society.
“Right now, you can’t have any kind of open fire,” says the 72-year-old Medford resident. “But we still like to Dutch-oven cook.
“If we can’t get up into the mountains to go camping, at least we can spend a couple of days at the park.”
To satisfy his craving for cast-iron cookery, Clanton planned a recent picnic of Coca-Cola chicken, biscuits and peach-apricot cobbler for family and friends. Using a portable, metal table designed for use with Dutch ovens, Clanton prepared and served each dish on the grounds of Eagle Point’s Butte Creek Mill, which hosts the Rogue Dutch Oven Cookers several times annually. The group’s biggest public event is a Thanksgiving feast served the second Saturday in November for about 300 diners.
“There’s nothing you can’t cook in ’em,” says Clanton, citing show-stoppers like turducken, a deboned chicken stuffed inside a deboned duck that's stuffed inside a deboned turkey. Comfort-food classics such as chili can easily be assembled at a picnic table and simmered over coals arranged in a barbecue pit, says Clanton. Even a metal trash-can lid lined with briquettes works in a pinch, he adds.
“You can go to some of the parks here in town,” says Clanton. “Your Dutch-oven cooking on your patio is great.”
Cooks too often dash between their outdoor grill and indoor kitchen to oversee both main dishes and accompaniments, says Clanton. Pressing a Dutch oven into side-dish service can simplify summer meals, adds Clanton, who is the chef for a local retirement community.
Dutch-oven cookbook authors agree.
“You can have someone making a jambalaya in a Dutch oven on one side of the grill and grilling a whole fish on the other side,” says author Jamie Purviance, of El Dorado Hills, Calif., for a recent story in the Chicago Tribune.
Even enameled Dutch ovens intended for indoor use can make the transition to outdoor grills or — with a trivet or some form of support — to campfires, according to the Chicago Tribune. Traditional cast-iron pots, so indispensable in pioneer days, are rugged cooking vessels mounted on legs that can straddle burning charcoal or wood. Lids are flat and rimmed so hot coals can be placed on top to cook the pots’ contents from two directions — just like foods in a modern oven. These tried-and-true Dutch ovens have earned the loyalty of Clanton and fellow aficionados.
A cast-iron griddle is redundant, says Clanton, when a Dutch-oven lid is at hand. He uses the flat surface to cook bacon, eggs and pancakes while camping out. The famously heavy lid also keeps foods’ essential oils and aromas in the Dutch oven, concentrating flavors, according to Bruce Tracy, author of “Dutch Oven Baking.”
Baked goods, including breads, rolls, muffins and desserts, abound among the 580 recipes that Clanton has posted to his blog at http://roguedutchovencookers.blogspot.com.
Reach freelance writer Sarah Lemon at thewholedish@gmail.com.

Friday, August 8, 2014

Peach Cobbler

Peach-Apricot Cobbler
This is " I think"  the best peach cobbler I have ever had. All my family asks for it every time we get to gather. And I have done it at Sportsman's Warehouse two or three times, and the crowds like it to. It can be made year around to.

1/2 cup sugar
2 tablespoons cornstarch
3 cans (29oz.) sliced peaches, drained, juice reserved
1 can (29oz.) apricot halves, drained, juice reserved
2 tablespoons butter
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
4 tablespoons butter, softened
2 large eggs, beaten

In a 10" Dutch oven, mix together sugar and cornstarch. Stir in 1/2 cup each of reserved peach and apricot juices. Cook over medium heat, (8-10 charcoals); stirring constantly, until mixture boils and thickens, about 2 minutes. Remove from heat. Stir in butter, cinnamon, and nutmeg. Add peaches and apricots. Prepare topping, mix flour, sugar, baking powder, salt, softened butter, and eggs. Spoon topping over fruit mixture. Bake cobbler until topping is golden brown, about 30 minutes. 16-17 charcoals on top and 6-7 on the bottom. Serve with whipped cream or ice cream.

A day off from work

Kat and I had a great day with friends and family. We cooked 4 dishes in the Dutch ovens.

Coca Cola Chicken, Dinner Rolls, Peach Cobbler, and had a Potato Salad. We cooked and eat along side the Little Butte Creek, on the groomed lawn. A great place to spend  the day.
Recipe for Coca Cola Chicken was originally Posted June, 2, 2011