Tuesday, November 3, 2020

               Potato Pancakes, D.S.

                     D.S. = Diabetes Style


 3½ cups shredded cooked potatoes

2 eggs, lightly beaten

¾cup skim milk

¼cup onion. chopped

2 tablespoons reduced-calorie margarine, melted

2 tablespoons all-purpose flour

1 teaspoon baking powder

1 teaspoon salt



Combine potato and egg; stir well. Add milk and remaining ingredients; stir well. let stand 10 minutes. For each pancake, spoon ¼ cup batter onto a heated 12" or 14" Dutch oven lid, inverted and setting on lid holder, over 14 to 16 charcoals under lid. Brown on one side; turn over and brown other side. Serve.

Makes 16 pancakes.

Each serving is 2 pancakes.


Exchanges: 1 Starch, ½ Fat

Carbohydrates: 16gm

Protein: 4gm

Fat: 3gm

Calories: 103

Fiber: 1gm

Sodium: 378mg

Cholesterol: 47mg



Wednesday, October 14, 2020

                    Pumpkin Soup



Thanksgiving is coming fast. This recipe is from the 1880-1920. It is a very good soup to start a Thanksgiving feast. The country folks had to make everything they had in their garden feed a family. Pumpkin has been reduced to a pumpkin pie, or jack-a-lantern. It can be used like any other squash. Try this out now and then surprise your guests with it as a soup on Thanksgiving day. 


2 cups pumpkin, chopped  (or a 29oz. can)

2½ cups water

½ cup chicken stock

½ small onion, fine chopped

2 garlic cloves

1½ Tablespoons butter

¼ teaspoon hot sauce

¼ teaspoon pepper

¼ teaspoon allspice

¾ teaspoon sugar

1 cup milk

½ cup cream

¼ teaspoon nutmeg

salt to taste



In a deep 10" or a 12" Dutch oven over 12 or 14 charcoals, brown onion and garlic in butter. Add chopped (or caned) pumpkin, water. chicken stock, hot sauce, pepper, allspice and sugar. Cover with lid and bring to a boil. Reduce heat, by removing 2 or 3 charcoals and simmer for 30-40 minutes, or until pumpkin is tender. (moot if using can). Remove from heat and beat or mash until smooth and creamy. Add milk and cream to desired consistency. Heat until thoroughly wormed. Place in worm bowls. Sprinkle with nutmeg and serve.




               Ham and Bean Soup



Fall is a pone us. On a worm fall day, or a cold Winter day there is nothing like a big bowl of soup. My favorite is Beef Vegetable, or even better is a hearty Been soup. This recipe is from the 1880s to the 1920s. 


2 cups dry lima beans

1 small onion, chopped

2 cups ham, cooked and cubed

1 cup fresh corn   * (caned or frozen)

3 slices bacon

1½ Tablespoons flour

salt and pepper to taste

In a deep 10" or 12" Dutch oven over 12 or 14 charcoals fry bacon. Drain and crumble. Keep drippings for later use. return Dutch oven over charcoals. Place beans in oven and cover with water. Bring to boil. Cover with lid ans cook until beans are tender approximately 2 and a ½ hours. Add onion, seasoning, ham and bacon. Simmer for 1 hour. in a small skillet or small Dutch oven, add bacon drippings, flour and stir until lightly browned. Add  1½ cups water to make a gravy,stirring frequently. Pour into soup and simmer for 25 to 30 minutes. Serve in worm bowels.

Often served with a Cornbread.. 



*not on original recipe


Wednesday, July 29, 2020

   Potatoes Au Gratin and Pork chops 

A main and a side in one pot. This is another good camping recipe. I have always loved Au Gratin potatoes, so combining the two dinner is almost dune. Add a veggie and a dessert and set down to eat.

3 or 4 medium potatoes, peeled and sliced about 1/8 inch thick
¼ cup butter
¼ cup flour
½ cup Velveeta cheese, chopped up 
½ cup cheddar cheese, shreded
¼ teaspoon salt
¼teaspoon black pepper
2 cups milk
4 pork chops

Make alternate layers of potatoes, butter, flour, cheese, salt and pepper in a deep10" Dutch oven. pour milk over layers. Arrange pork chops on top of potato, cheese layers. Place Dutch oven over 7 charcoals. Cover with lid with 14 charcoals on lid. Cook for 90 minutes.     
    Southern Dutch Oven Pie

This is a good camp recipe because the only thing in it that needs refrigeration is the stew meat. Freeze the stew meat and put it in the bottom of you ice chest along with an ice block.The frozen meat will help other foods to keep cold for 3 or 4 days. Cook the stew on day 4 or 5 of your camp out.
Use about a cup of flour, a teaspoon each salt and pepper well mixed together for coating the meat.

Salt and pepper
1 pound stew meat
2 teaspoon garlic powder
1 teaspoon oregano
1 medium potatoes, medium diced
1 ( 14.4 ounce ) can diced tomatoes
1 ( 14.4 ounce ) can peas and carrots, darned
1 medium onion, diced
1 half head cabbage, shredded*
1 recipe of biscuits

Coat meat in seasoned flour. Sauté meat in 10" Dutch oven over 10 to 12 charcoals until meat is browned, about 4 to 5 minutes. Add next 7 ingredients to oven. Add a little water to cover if needed. Remove 2 charcoals from under Dutch oven. Cover with lid with 12 to 14 charcoals on lid. Cook for 1½ hour or until meat is tender. Uncover and place lid on lid holder, then place biscuits, cut to 2½ or 3 inch, on top of stew. Replace lid on Dutch oven and add about 6 more charcoals. bake until tops of biscuits are browned. About 10 minutes.  

* Use other half of cabbage stewed with sausage or kielbasa and potatoes for dinner the next day. 

Thursday, July 9, 2020

       Shrimp, Leek and Swiss Chard Pasta

This is a very nice Spring dish. I am asked the question often, "Can you get a boil in a Dutch oven" Yes, I put my charcoals in an oil change pan then my Dutch oven over the coals. That concentrates the heat up the sides and bring the temperature to a boil. This also works on oil for deep frying.

3/4 pound pasta, gemelli, fusilli, or penne
2 Tablespoons butter
2 leeks ( white and lite green parts only ) cut  halved lengthwise and sliced thin crosswise
½ teaspoon salt
¼ teaspoon fresh ground black pepper 
1 pound medium shrimp, peeled and deveined
   Zest  of 1 lemon
½ cup dry white wine
3/4 heavy cream
10 to 12 ounces Swiss chard, chiffonade. about a cup

Cook pasts according to the package directions in a deep 12" Dutch oven over 16 or 17 charcoals . Drain and set aside. Remove 6 or 7 charcoals and place Dutch oven back oven the charcoals. Melt the butter Add leeks, salt and pepper and cook stirring occasionally until softened, 5 or 6 minutes. Add shrimp and lemon zest and cook string constantly until shrimp are opaque. 5 to 6 minutes.Add cream and wine and cook, stirring until thickened, about 3 minutes. Return pasta to Dutch oven. Add Swiss chard stir and cook 5 or 10 minutes, according to your preference of softness you prefer. 
Serve with garlic bread.    
Other greens, such as, Kale, spinach, collards, can be substituted for the Swiss chard.  

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

 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  and heated thought. Pour in egg mixture; cook 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