4,179 total views, 5 views today
This is a variation of traditional Corn Bread. Though much fluffier and more moist. Easy to do in a Dutch Oven over charcoal or fire coals. It is served by spooning it out of the Dutch Oven.
Start coals ahead of time so they are hot about the time you mix everything into a batter. Butter the inside of a 10 or 12 inch Dutch Oven.
In a sauce pan bring water to a rapid boil. Gradually stir in the corn meal . Continue to stir over low heat until mixture is smooth.
Add the Butter and salt and sugar (Optional). Stir slowly. Slowly stir in the milk. Remove from heat. Ever so slowly start adding the hot ingredients into the beaten egg yolks while constantly whisking.
Fold in the stiffly beaten egg whites.
Have hot coals ready ahead of time.Pour batter into a buttered Dutch Oven. Bake at 350° about 30 minutes. Do not disturb until the 30 minute mark to check. This puffs up and is done when golden brown and puffy. When checking for done-ness. Be ever so gentle not to bang the pot or lid. This is one Dutch Oven dish you don't want to rotate the pot or lid during the baking. Otherwise your bread will "Fall".
This is much lighter and more moist than traditional Corn Bread.
5,368 total views, 4 views today
CHICKEN & BROCCOLI PASTA
This is a supper easy and quick meal. Especially useful for using up left over chicken. While we prefer broccoli. Peas, or spinach, could be substituted.
This meal can be prepared in 45 minutes or less from start to finish. Add a salad, garlic toast, and a glass of wine. for a full meal with a touch of elegance.
Precook the 1 1/2 cups of dry Penne Pasta in an adequate amount of lightly salted water, and 2 tablespoons of Olive Oil.
At the same time steam or microwave frozen Broccoli florets until tender.
Slice or roughly cube the precooked chicken breast.
On the stove top, In a seasoned and liberally coated (shortening or oil) cast iron skillet, melt the butter. add 2 generous splashes of hot pasta water, and bouillon paste. Whisk until uniform.
Do not add any salt. The Bouillon and Pasta water will probably provide all that is needed.
To the skillet butter bouillon water mix, add the steamed broccoli and sliced precooked chicken. Mix and turn until everything is coated.
Strain the "al dente" hot cooked pasta. Discard the water. Add the strained cooked pasta to the skillet mixture. Mix and fold over to mix the pasta in.
Sprinkle the cheese over the skillet mixture.
Place the uncovered skillet mixture into the 375°F Oven and bake for 15 minutes.
Serve Hot with a sprinkle of fresh ground black pepper if desired. Goes good with a salad and garlic toast.
This could easily be adapted to bake in a Dutch Oven using Charcoal.
9,838 total views, 2 views today
Recipe courtesy of Rick Beach
This is a great side dish. Or for use in other recipes that call for "Spanish Rice"
Add an addition of 1lb ground beef (browned) to be used as a main dish.
This recipe makes about 3 to 4 Cups of Spanish Rice.
Heat oil in deep skillet. Saute uncooked rice, onion, bell pepper, until rice is brown and onions tender. Add minced garlic toward the end. Stir in and don't burn the garlic.
Stir in water, & tomatoes. Stir in all seasonings. Simmer for about 30 minutes covered. Or until rice is cooked and liquid absorbed.
To use the basic Spanish Rice recipe as a main dish. Add 1 lb of browned ground beef, browned ground chicken, or browned ground turkey.
9,525 total views, 2 views today
BBQ PULLED PORK RECIPE
Award winning recipe by Rick Beach. Took First Place "Main Dish" in the "Old Mormon Fort Dutch Oven Cook-off Competition", held in Las Vegas, Nevada (March 2017).
If you have the means to smoke this. I often prepare and cook it as shown. Then using a smoker on about 250°F. Smoke the Meat mixture uncovered. I lay on smoke for an additional 2 hours. Stir once about mid way. Watch your moisture content so you don't dry it out. The taste will be incredible.
Optional ingredients such as additional Sriracha Sauce, or various peppers, could be added to the basic sauce to spice this up. Add in very small amounts and cook at least 30 minutes then taste test before adding more. Hot spices tend to intensify as cooked. It is easy to overdo hot spices and ruin a batch for the majority of your guests. A double batch (about 7 lbs of meat can be done in a 14 inch Dutch Oven.
The basic sauce has always been the most popular in large groups. Spicy is not. You can multiply this recipe based on the group you are serving. The BBQ can be made ahead and put in the freezer for later use. This is served on hamburger buns. A stack of coleslaw on the BBQ before adding the top bun makes for a killer BBQ sandwich. This recipe makes approximately 24 standard hamburger sized bun servings.
Place the chunked up Meat, Bay Leaves, Onion, Celery, and Garlic, in a greased heavy pot with lid for baking. Preferably a Cast Iron Dutch oven is used. Meat is slow cooked with lid on. If using a Dutch Oven, and coals, use coals for 325°F heat. If using your kitchen oven use 325°F also. Use a pot sized to be at least half filled to avoid burning.
Bake for 2 hours then stir the meat chunks to rotate the bottom pieces to avoid burning. There should be plenty of liquid remaining at this point and the meat just starting to shred apart. If liquid is completely gone add 1 cup of very hot water, cover, and bake for 1 more hour. Stir again and check for liquid. If the meat is falling apart it should be ready to shred. If not, bake an additional hour but make sure there is some liquid. I have never had to go more than 4 hours baking. Remove lid and keep on heat or in kitchen oven just until all liquid is absorbed or evaporated. Check and stir often during this process…don’t burn it.
Once the meat is falling apart easily, remove the bay leaves and discard the leaves. Use 2 forks to shred the meat. I like to use a potato masher to speed up the shredding. Break apart the meat until it is all completely shredded.
In a large mixing bowl place the remaining ingredients. Add the Soup, Water, Worcestershire Sauce, Liquid Smoke, Vinegar, Brown Sugar, Mustard, and Ketchup. Whisk until combined. Then pour liquid mixture into the baked & shredded meat mixture. Then stir and fold to combine.
Cover and bake for 1 more hour. Ideally the finished mixture is a Sloppy Joe consistency that doesn’t run. If you’re finished BBQ is too thin/watery, cook/bake with lid off, stirring occasionally to avoid burning. Cook/Bake uncovered until it reaches your desired consistency.
Optional: Additional smoking process. Leave the mixture slightly wet. Using a Smoker set on 250°F lay on smoke for an additional 2 hours with the meat mixture uncovered. Stirring once about mid way through the smoking process. Watch that the mixture does not dry out. The smoke enhanced flavoring is incredible.