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Main Dishes / Country Style Ribs with Red German Cabbage
« Last post by DeShawn on March 10, 2020, 10:13:40 am »
My wife's family is of German descent and I was introduced to German red cabbage at my first Sunday supper with her family nearly 30 years ago. I still love that sweet and sour flavor among the deep purple cabbage. This recipe allows the cabbage and the meat to cook together! It's delicious!

  • 2-3 pounds country style pork ribs
  • 1/2 lb bacon slices, diced
  • 1 head red cabbage, finely chopped
  • 1 tart apple, peeled, cored, and chopped
  • 1/2 cup water
  • 1/3 cup brown sugar
  • 1/3 cup red wine vinegar
  • Salt and pepper to taste

In a 12-inch dutch oven, brown bacon over a full spread of briquettes. Remove bacon from the dutch oven.

Season ribs generously with salt and pepper and brown on all sides in the bacon fat, working in batches to get a nice brown color. Remove from the oven and set aside.

While the ribs are browning, mix cabbage, apple, water, brown sugar, vinegar, and bacon together in a large bowl.

Stir the cabbage mixture into the pan drippings. Lay the pork ribs on top of the cabbage.

Cover and bake with 10 briquettes bottom heat and 14 briquettes top heat for an hour or until the pork and cabbage are tender, refreshing briquettes as necessary.
Main Dishes / Hungarian Goulash
« Last post by DeShawn on August 05, 2018, 03:13:41 pm »
Previously, I had a recipe on this site called "Hungarian Goulash." Yesterday, I learned about authentic Hungarian goulash. I changed the name of the other recipe to "American Goulash."  :D

Hungarian goulash is a simple dish of meat and various vegetables with a base of onions and Hungarian sweet paprika. My friend Jeffrey, who lived in Hungary for a couple of years, pointed me to this recipe and provided me with the paprika, believing that this would work very well in a dutch oven. He was SO right.

Although I enjoy the Americanized version, the authentic Hungarian goulash is comfort food at its finest. It has a depth of flavor that hamburger in a tomato-y sauce will never have.

It's important to use imported Hungarian sweet paprika for this recipe. I was able to find it on Amazon. Click Here The "Pride of Szeged" is Jeffrey's preferred brand. While you're buying sweet paprika, you might consider buying a tin of hot paprika as well. People can sprinkle it on their own serving of goulash to give it some "kick."

  • 3 Tbsp pork lard or butter
  • 1 1/2 lbs yellow onions
  • 1/4 cup imported sweet Hungarian paprika
  • 1 1/2 lbs beef
  • 5 cloves garlic
  • 2 red bell peppers
  • 1 yellow bell pepper
  • 2 tomatoes
  • 2 carrots
  • 2 medium potatoes
  • 5 cups beef broth
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper

Cut the beef into 1/2-inch cubes. The beef is diced smaller than you will find in beef stews. Dice the onions, peppers, tomatoes, carrots, and potatoes into 1/2-inch cubes as well.

Melt the lard or butter in a 12-inch dutch oven over a full spread of briquettes. Add the onions and cook until they are just beginning to brown. Remove from the heat and stir in the paprika.  Add the beef and garlic, return to the heat, and cook until the beef is no longer pink.

Add the peppers and cook for another 5-10 minutes or until they are just starting to soften. Add the carrots, tomatoes, potatoes, beef broth, bay leaf, salt and pepper. Bring to a boil.

Cover and simmer with 12 briquettes bottom heat and 14-16 briquettes top heat for 40 minutes or until the vegetables are tender. Add salt to taste.

Serve with hot paprika and/or crushed red pepper for heat and a dollop of sour cream if desired.

Don't substitute green bell peppers for the red and yellow peppers in this recipe. They don't have the right flavor for this goulash.

Be careful not to scorch the paprika. The beef will release enough moisture to simmer without burning the paprika.

If you use a tougher cut of beef, the beef, onions, and paprika can be simmered alone for 40-60 minutes before adding the vegetables and continuing as above.
Main Dishes / Re: Curry Chicken Pot Pie
« Last post by DeShawn on June 14, 2018, 08:55:01 am »
This chicken pot pie is probably my favorite chicken pot pie I've eaten. The first time I tried it was during a "camp comfort food" class I was teaching as part of the Community Education program at Utah Valley University. The little bit of curry adds a LOT of flavor. The crescent roll topping was good, but didn't reheat well at all. I'm going to try it again with biscuits for the topping. If that's better, I'll change the recipe.
Main Dishes / Unstuffed Pasta Shells
« Last post by DeShawn on June 08, 2018, 02:14:22 pm »
This is SO much easier than actually trying to stuff pasta shells and it tastes just as good! If you want to make it SUPER easy, do most of the preparation at home and show up with two gallon-sized ziplock bags--one with the pre-cooked pasta shells in the cheese mixture and the other with the pre-cooked meat sauce. When it's time to cook, spread the pre-cooked ingredients in the dutch oven in the order given in the instructions and bake! It will take a bit longer to cook because the ingredients will be cold, but the preparation time is almost nothing!

  • 1 lb ground beef
  • 1/2 onion, finely diced
  • 1 clove garlic, minced
  • 1 24-oz jar spaghetti sauce
  • 4 cups medium or large pasta shells, uncooked
  • 1 8-oz package cream cheese, softened
  • 1 cup ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 1/4 cup fresh basil, chopped
  • 1 beaten egg
  • 1/2 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 cups shredded mozzarella

Cook pasta al dente according to package directions.

Heat a 12-inch dutch oven with 22-24 briquettes bottom heat. Brown the ground beef and drain. Add the onion and cook for a couple of minutes until soft. Add the garlic and cook 30 seconds.

Add the pasta sauce and simmer for 2-3 minutes. Remove half of the meat sauce from the dutch oven and set aside.

In a large mixing bowl, add the cream cheese, ricotta, parmesan cheese, basil, egg, Italian seasoning, salt, and pepper. Mix until combined. Stir in the cooked pasta shells.

Layer the pasta shell mixture on top of the meat sauce that remains in the dutch oven. Spread the reserved meat sauce over the pasta shell mixture. Sprinkle with mozzarella cheese.

Cover and bake with 10 briquettes bottom heat and 14 briquettes top heat for 40-45 minutes or until the cheese is melted and the meat sauce is bubbly. Sprinkle more fresh basil on top for garnish if desired.
Main Dishes / Curry Chicken Pot Pie
« Last post by DeShawn on June 08, 2018, 02:08:14 pm »
This is adapted from Alton Brown's curry chicken pot pie. I use crescent roll dough instead of puff pastry because puff pastry doesn't really like to puff in the steam filled interior of a camp dutch oven.

  • 3 Tbsp butter
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup milk
  • 3 Tbsp flour
  • 1 tsp curry powder
  • 2 Tbsp dried parsley
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper
  • 4 cups frozen vegetable mix, peas, carrots
  • 2 cups cubed cooked chicken
  • 1 package refrigerated crescent rolls

Melt 1 Tbsp butter in a 12-inch dutch oven with 22-24 briquettes bottom heat. Sauté the onion and celery until soft. Add 2 Tbsp of butter and once melted, add the flour and curry powder and cook for 1-2 minutes.

Add the milk and chicken broth and cook, stirring constantly, until boiling and thickened. Add the parsley, salt, and pepper. Add the frozen vegetables and the chicken and stir well.

Unroll the crescent roll dough and layer evenly on top of the chicken mixture.

Cover and bake with 10-12 briquettes bottom heat and 16-18 briquettes top heat for 30 minutes or until the crescent rolls are browned and the mixture is hot and bubbly.
Main Dishes / Graveyard Chicken
« Last post by DeShawn on April 30, 2018, 02:46:27 pm »
Graveyard chicken   

This is the original recipe from Nathan Mower. I realized I've become a little bit TOO snobbish about cream soups when I tried this with my modifications and it just wasn't nearly as good. So here it is, back in its unadulterated form, cream of chicken soup and all.

  • 1 can cream of chicken soup
  • 1 can chicken gumbo soup
  • 1 soup can full of water
  • 2 cups rice
  • 1 package Lipton onion soup mix
  • 3-4 lbs. chicken thighs and drumsticks (bone in for the full graveyard effect!)

Mix the soups, water, and rice in a 12-inch Dutch oven. Sprinkle half of the dry onion soup mix over the mixture. Press the chicken onto the mixture. Sprinkle the other half of the onion soup over the chicken. Cover and cook with 10 briquettes bottom heat and 14 briquettes top heat for one hour, or until the rice is tender and the chicken is done through.
Stirrin' the Pot / Re: Traveling with Dutch Ovens
« Last post by DeShawn on June 13, 2016, 09:52:34 pm »
Good grief! I forgot to post that a couple of years ago, I took a dutch oven on a multi-day canoe trip down the Green River in Utah. We were who-knows-how-far from civilization, and yet we were feasting like kings. A hearty meal from a black pot tastes better and better the farther you get from the daily rat race.
Desserts / Death By Chocolate
« Last post by DeShawn on June 13, 2016, 09:47:57 pm »
Wow. This is my new favorite chocolate dessert in a dutch oven. It rich, decadent, and pretty easy to put together. I modified the recipe a little bit--the original recipe calls for 2 teaspoons of instant coffee granules and a dash of cayenne pepper. I don't use coffee, so I omitted that, and I forgot the cayenne. Even without those two ingredients, this was killer.

The best part is the nice crunch of the heath bar on top. Gooey, chocolaty with a caramel-toffee crunch on top? Yes please!

  • 1 box chocolate cake mix.
  • 1/4 cup vegetable oil
  • 3 eggs
  • 1 1/2 cups water
  • 1 small (3.9 oz) box chocolate fudge instant pudding mix
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped pecans
  • 1 jar (12-oz) hot fudge ice cream topping
  • 6 full-sized Heath bars, crushed

Mix together the cake mix, oil, eggs, and water. Stir in the instant pudding mix, half of the chocolate chips, and the crushed pecans.

Pour into a greased 12-inch dutch oven. Sprinkle the remaining chocolate chips over the top of the unbaked mix. Cover and bake with 10 briquettes bottom heat and 14 briquettes top heat for 40 minutes or until the cake is set and springs back when touched lightly. Rotate the oven and lid 90 degrees in opposite directions every 10-15 minutes.

Remove the lid and let the cake cool for 5 minutes. While the cake is cooling, heat the hot fudge sauce until the sauce is runny. Poke holes in the top of the cake with chopsticks or with the back of a wooden spoon. Pour the hot fudge sauce onto the cake and spread it evenly. Sprinkle with the crushed Heath bars.

Serve warm with vanilla ice cream.

Serves 10.
Desserts / Caramel Cobbler
« Last post by DeShawn on May 20, 2016, 11:28:02 pm »
This recipe is a little bit different. Many thanks to my friend, Lynette, who gave me the recipe that they call "Sunday Pudding" in her home. It's a recipe that translated easily to dutch oven cooking, and honestly, tastes a bit like a caramel cobbler. But it's unique enough that you really should try it! If you're like me, you'll have found a new comfort food.

I wanted to make sure I was cooking the right amount in a 12-inch dutch oven, because the recipe is made in a 9 x 13 pan. I figured I'd get a rough idea if I just calculated the number of square inches in each. 9 x 13 = 117 square inches. pi x 6" squared is approximately 113 square inches, a difference of only about 3.5%. So for all intents and purposes, a 12-inch dutch oven and a 9 x 13 pan are equivalent!

  • 1 cup brown sugar
  • 2 cups water
  • 1/2 cup butter
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 2 heaping teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup chopped pecans
  • 1 cup cold water

Place a 12-inch dutch oven over a full spread of briquettes. Add the first three ingredients and bring to a boil. This will be a very thin, watery mixture.

Meanwhile, mix together the rest of the ingredients. Drop by spoonfuls evenly over the boiling mixture. It should cover most of the area of the dutch oven.

Cover and bake with 10 briquettes bottom heat and 16-18 briquettes top heat for 30-45 minutes or until the top is golden brown and the syrup is reduced and bubbly.

Serve with a scoop of vanilla ice cream.
Main Dishes / Cheesy Green Chile Chicken and Rice
« Last post by DeShawn on May 20, 2016, 11:13:08 pm »
Finally... FINALLY a new recipe! I made this today for another team activity. This one is EASY, and has great flavor. For quicker preparation, skip the step of browning the chicken and simply nestle the raw chicken pieces into the dutch oven when the recipe says to nestle the chicken pieces back into the dutch oven.

A note about poblano peppers--these are often mis-labeled as pasilla peppers here in Utah, and I hear it's the same in many places in the western United States. It's a mild, dark green pepper that has a LOT of flavor. Wikipedia has a little more information here:

  • 4-5 boneless, skinless chicken breasts, each cut into 3 or 4 pieces
  • salt and pepper
  • 2 Tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 3-4 poblano peppers, cored, seeded, and chopped
  • 5 cloves garlic, finely minced
  • 1/2 Tablespoon ground cumin
  • 18-oz can green chile enchilada sauce or salsa verde
  • 2 1/4 cups long grain rice
  • 3 cups chicken broth
  • 3/4 cup chopped fresh cliantro
  • 1 1/2 cups chopped fresh spinach leaves
  • 1 8-oz package Mexican 3-cheese blend

Heat the olive oil in a 12-inch dutch oven over a full spread of briquettes. Season the chicken on both sides with salt and pepper. Add the chicken to the dutch oven and cook until browned on both sides, about 5 minutes per side. Don't over-crowd the dutch oven. You will likely have to do this in 2 batches. The chicken will not be cooked all the way through, it will just need to get some color. Remove the chicken from the dutch oven and set aside.

Add the onion and poblano pepper and saute until softened, about 5-7 minutes. Add the garlic and saute another minute. Add the cumin, enchilada sauce, chicken broth and rice.

Bring to a boil, then nestle the chicken back in the dutch oven. Cover and bake with 10 briquettes bottom heat and 16-18 briquettes top heat from 70-80 minutes or until the rice is tender. Stir in the chopped cilantro and spinach and season with additional salt to taste. Add the cheese, cover, and bake until the cheese is bubbly.
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