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Dutch-oven Dinners is a forum for all those wishing to share their best recipes and tips for making the best tucker in the classic cast-iron Dutch-oven.
Thanks for giving a chance to leave a response here. I'm now going to share my own recipe here.
1. Wash the fruit, then tip into a preserving pan with the lemon juice and 300ml/1⁄2 pint water. Bring slowly to the boil, and simmer for 30-40 minutes until the fruit is soft.
2. Carefully pour the contents of the pan into a scalded jelly bag with a large bowl set underneath to catch the juice (see the Step-by-step photo). Leave for several hours.
3. Measure the juice back into the pan, then add 500g of sugar to every 500ml of juice or 1lb sugar for every pint of juice. Stir over a low heat until the sugar has dissolved, then raise the heat and rapidly boil until setting point is reached. Test this by spooning a little on to a chilled saucer. Cool slightly then push with your finger - if it wrinkles it is ready. If not return to the heat, boil for 5 more minutes and test again.
4. Pot into warm sterilised jars and cool before sealing. Can be eaten straight away, but keeps for up to a year.
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This is one that is easy enough to help a young cub scout do, but will make folks think he is a PRO !
2 Granny Smith Green Apples, seeded and cut into 8ths
2 tubes cresent rolls
2 sticks butter
1 1/2 cups sugar
cinnamon to taste
1 can Mountain Dew
1 12-inch Dutch oven (or a 9x13 casserole dish for sissy's)
Open tubes of cresents and roll out. Place 1 slice of apple at wide end and roll up tight. Place in lightly oiled Dutch oven. Repeat for remaining slices. Melt butter, then add sugar and mix well. Pour mixture over top of apple turnovers. Open and pour half a can of Mountain Dew around outside edge of oven but not over the apples. Drink the rest of the can. Bake at 350 degrees using 9 coals in a ring under the oven, and 15 coals top also in a ring along the rim for about 45 minutes. Great served with vanilla bean ice cream. Caution ! Very addicting ! Prepare at your own risk !
Mark "Dutch" Wilkins
One time on a TV segment about Dutch Oven cooking, the cook gave some good (and funny) advice about Dutch Oven cooking. He said "If you're lookin', it ain't cookin'!!!" I loved that! Just had to share it!!!
CeeDub "Butch" Welch would get asked the question "How do you know when it's done ?" His reply was: "If it smells done, it's done. If it smells burnt, it's burnt. If it don't smell, it ain't done." Seems easy enough................ LOL!
Following Chuckwagon Cooks this past year has lead me to come in contact with many superb and wonderful cooks who take on the competition of Champion Chuck Wagon Cooking. I often feel the art of using Dutch Ovens, cast iron skillets, mounds of fire wood is so pleasurable that every competitor is a true Winner.
They bring a cultural legacy to the many shows that takes today's generations back into time. It reflects this art of cooking which was done during the trail drives of the late 1800's to the open frontier that settlers tamed as they moved west. Their demonstration at so many Rodeos, Cowboy Round-Ups and western events fills the air with the aroma of burning woods, sizzling meats and baking bread from the recipes often past down from grandmothers that are heirlooms of our American Heritage.
As I logged on to American Cowboy today, I was excited to see one such Camp Cook who is truly the DUTCH of Chuck Wagon Cooking. This would be Mark "Dutch" Wilkins of Arizona. He has shared many recipes with me this past year and I am sincerely excited to see him today share them with the readers here who appreciate our Cowboy Culture. "Dutch" is the true Dutch of out-door cooking.
lol thats purty funny I dont care who ya are...No Red I am really not trying to follow you.
I have been using my Cabela's eighteen-inch skillet, complete with lid, for a couple of months now. I believe that this piece of cast iron is made by Lodge, as it has the same look and feel to it. It is so large that I will be trying it to make a Paella this summer. It is my new favorite!
I didn't know Lodge made the Cabela Cast Iron. Cabela charges more on the same lodge piece than their name product which leads me to believe it was being made maybe in China. I guess, I'll write them and ask.
Lodge doesn't make the Cabela's brand Dutch ovens......they are made by Camp Chef
We do alot of grilling outside in the summber but we also use a "disco" it's kinda like a wok type of a skillet made out of an old disc for tilling land with the center welded closed. (I have friend that made one out of an old metal water tank) And we cook all kinds of stuff outside, fajitas, guisado (it's a chili made with pork) tortillas, breakfast burrito filling, pancakes tortillas, fried fish. I use my cast iron dutch oven (I don't like any but cast iron) for beans and stews as well as cobblers, slow cooked brisket. My grandpa makes some great yeast bread rolls. Nothing tastes better.
With summer coming, try some new techniques to your out door cooking style. Don't just grill but buy yourself a cast iron dutch oven, a few skillets and if you don't have great wood to work with, use coals. Make a small pit it the back yard and try some different dishes out. It will impress family and friends when you entertain them to your next BBQ.
Nothing beats eggs/bacon & biscuits cooked out side
with good old cast iron skillets or dutch ovens. Sounds
like you have a little set up in your back yard. Do the
neighbors stand in line ?
That's the truth cotimundi!
Yes, I have a well-seasoned Cabela's 18-inch covered skillet on top of a propane burner. On certain Saturdays, my buddy from next door, Reno, has to get up with the sweet smell of good cookin' as I make a dozen-egg fritatta in it. Yukon Gold spuds and Walla Walla sweet onions go in first with some butter to get really crisp, and then after the heat is reduced the whipped-up eggs go on top, along with WSU's Cougar Gold cheese (cheddar, aged in tin can) and minced wild chives from along the back fence-line. Cover and cook until completely coagulated. Have the habanero handy, and you are ready for the sun to rise!
Fritatta is a great dish which is very easily cooked. The are so many different ways to make this treat adding a few different ingredients that change up the flavors.
The frittata is an Italian dish, similar in composition to an omelet. Unlike an omelet, however, the egg mixture is not folded over and finished on the stove top. Most variants of the frittata start with a few moments on the stove top until the bottom layer of the egg mixture has solidified, and then are baked in the oven for half an hour depending upon the size and recipe. Although outdoors we use either the cover skillet or our dutch oven starting on the open fire then moving to the side adding coals over the lid to cook through.
The traditional Italian frittata may have been an important meal during observation of Lent. In these cases it would not have been served with meats, but might have grated cheese as well as a few vegetables added. Food historians believe the frittata probably predates the omelet in origin.
Often people ask about how to keep it from sticking to the side of pans when cooking and this happens more often from a lack of pan seasoning. The cookware requires to be lightly oiled with either vegetable or animal fat oil. I always preheat my skillet and dutch ovens with a light coat of oil before their use. This aids to the cast iron keeping it as a non-stick surface and off the chuckwagons, we never use T-FAL.
My favorite of the Fritatta is the CHRISTMAS RECIPE:
* 1 medium onion, chopped
* 1 medium green pepper, chopped
* 1 garlic clove, minced
* 2 tablespoons butter or margarine
* 1/2 cup chopped tomatoes
* 1/4 cup minced fresh parsley
* 5 eggs, lightly beaten
* 2 cups shredded mozzarella cheese
* 1/2 cup soft bread crumbs
* 1 teaspoon Worcestershire sauce
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
1. In a skillet, saute the onion, green pepper and garlic in butter for 5 minutes or until tender. Remove from the heat. Stir in tomatoes and parsley; set aside. In a large bowl, combine the remaining ingredients. Stir in reserved vegetables.
2. Pour into (10 inch) skillet and Bake. In an oven leave lid off but out doors, cover and add coals to the lid cooking from top down as the skillet should sit aside the camp fire or grill. Temperature at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Serves 4 people.
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