Recent Posts

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21
Desserts / Re: Caramel Berry Peach Cobbler
« Last post by HobbleCreek on July 12, 2014, 02:48:05 pm »
Darren,

How long does it take for this cobbler to take (roughly).  I only have two dutch ovens and I'm thinking of one for bacon cheeseburger meatloaf and the other for potatoes.  I'm just wondering how long after dinner we should plan on waiting for dessert. :)

Thanks,
22
Side Dishes / Hush Puppies
« Last post by DeShawn on July 11, 2014, 11:02:55 am »
These crisp-fried cornmeal balls are traditionally served alongside fried fish and tartar sauce in the Deep South

Ingredients:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cornmeal
  • 2 Tablespoons baking powder
  • 2 Tablespoons sugar
  • 1 Tablespoon baking soda
  • 2 teaspoons kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1 1/4 cups buttermilk
  • 2 eggs, beaten
  • 1 large yellow onion, grated
  • Canola oil, for frying
  • Tartar sauce, for serving

Preparation:
Whisk together the flour, cornmeal, baking powder, sugar, baking soda, salt, and cayenne pepper in a large bowl. 

Stir together buttermilk, beaten eggs, and grated onion (and any juice from the grated onion) in a medium bowl. Pour over the dry ingredients and stir together until just combined. Set aside to rest for 1 hour.

Pour oil to a depth of 2 inches in a 12-inch dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350 degrees. Using a tablespoon, drop small rounds of batter into the oil, making sure to not crowd the pot. Cook, stirring occasionally and flipping halfway through, until golden on the outside and crisp, about 3-4 minutes.  Remove hush poppies from the oil and drain on paper towels.

Serve with tartar sauce on the side for dipping.

Makes about 30 hush puppies.
23
Desserts / Re: Aloha Bread
« Last post by DeShawn on June 13, 2014, 02:14:17 pm »
I'm not usually a fan of coconut, but this bread was REALLY good. It has some subtle, complex flavors that are delicious.
24
Desserts / Aloha Bread
« Last post by nmower on May 31, 2014, 10:36:49 pm »
2 c. flour
1 t. baking soda
1/2 t. salt
1 c. sugar
1/2 c. butter
2 eggs
1/4 c. milk
1 t. vanilla
1/2 t. almond extract
1 c. mashed, ripe bananas
1 t. grated orange rind
1 c. coconut
1/2 c. pecan chips

Sift together dry ingredients. Add butter, eggs, milk, vanilla, almond extract, and bananas. Mix well. Add orange rind, coconut, and pecan chips. Pour into well-greased #12 Dutch oven. Bake 40-45 minutes, or until golden brown on top.

Topping:

1/2 c. water
1 c. sugar
2 T. butter
1 t. coconut extract

Boil water, sugar, and butter for 5 minutes, then add coconut extract. Pour over hot bread and let cool.

(Adapted from a recipe provided by Elizabeth Passmore.)
25
Stirrin' the Pot / Business Week Article on Lodge
« Last post by DeShawn on May 20, 2014, 07:07:30 am »
26
Main Dishes / Re: Baked Chicken Parmesan
« Last post by DeShawn on April 05, 2014, 10:18:44 pm »
This turned out to be easy and delicious. I used a jar of marinara sauce, but you could make your own from scratch. This one is definitely a keeper.
27
Desserts / Blueberry Cake
« Last post by DeShawn on March 30, 2014, 09:58:55 pm »
This works in the oven in a 10-inch cast iron skillet. It works equally well in a 10-inch dutch oven. Just be careful not to get too much heat underneath.

Ingredients:
  • 2 cups all purpose flour
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick butter, melted
  • 2 eggs
  • 1 cup sugar
  • 1 cup milk
  • 10 ounces blueberries

Preparation
Oil the inside of a 10-inch dutch oven and preheat with 6 briquettes bottom heat and 14 briquettes top heat while mixing the cake batter.
In a large mixing bowl, lightly beat the eggs. Whisk in melted butter, sugar, and milk. In another bowl, mix together flour, baking powder, baking soda, and salt. Whisk into the egg mixture. Fold in the blueberries until combined. Spread evenly into preheated dutch oven and bake for 45-50 minutes or until cake is golden brown and springs back when touched.

Note: This recipe can be multiplied by 1½ and cooked in a 12-inch dutch oven with 8 briquettes bottom heat and 16 briquettes top heat.
28
Main Dishes / Loaded Baked Potato Soup
« Last post by DeShawn on March 06, 2014, 02:56:00 pm »
This recipe is adapted from the Disney Food Blog. This is the loaded baked potato soup that is sold in Disneyland's Carnation Cafe. Now you can enjoy it wherever you cook dutch oven food.  Diet fare this is not. It's decadence in a bowl.

Ingredients
  • 1 lb bacon, roughly chopped
  • 1 medium yellow onion, diced
  • 1 large carrot, peeled and diced
  • 3/4 cup diced celery
  • 4 large Russet potatoes, peeled and diced
  • 4 medium red potatoes, diced
  • 1/4 cup flour
  • 2 cups chicken or vegetable stock
  • Coarse salt, freshly-ground pepper, to taste
  • 4 cups heavy whipping cream
  • Optional garnishes: chopped chives, sour cream, shredded cheddar and Monterey Jack cheese

Preparation
In a 12-inch dutch oven over a full spread of briquettes, fry bacon until crisp.
Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
Remove from heat,  whisk in flour and stir constantly over residual heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
Return to heat, bring the soup to a simmer, and cook for 25 minutes with 10-12 briquettes bottom heat and 12-14 briquettes top heat or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
Adjust thickness by adding extra stock. Soup should have a creamy consistency.
Season to taste and garnish with toppings.
29
Main Dishes / Tastes Like Lasagna Soup
« Last post by DeShawn on March 06, 2014, 02:38:50 pm »
This really does taste like lasagna!

Ingredients
  • 1 lb ground chuck
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon thyme
  • 1 Tablespoon firmly-packed brown sugar
  • 1 32-oz box chicken broth
  • 2 14.5-oz cans petite diced tomatoes
  • 1 15-oz can tomato sauce
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 2 cups broken lasagna noodles
  • 1 5-oz package grated Parmesan cheese
  • Grated Mozzarella cheese for garnish

Preparation
In a 12-inch dutch oven over a full spread of briquettes, combine ground chuck, onion, bell pepper, and garlic. Cook, stirring occasionally, until beef is browned and crumbled. Drain well.

Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil. Cover and simmer with 10-12 briquettes bottom heat and 12-14 briquettes top heat for 20 minutes. Add noodles and simmer until noodles are tender, about 20 minutes more. Stir in Parmesan cheese.

Sprinkle each bowl with grated Mozzarella cheese just before serving.
30
Main Dishes / Kielbasa Stew
« Last post by DeShawn on March 06, 2014, 02:31:16 pm »
Doubled, this recipe just fits in a 12-inch dutch oven. It's really simple, but has a lot of flavor.

Ingredients
  • 1 pound kielbasa sausage, cut into 1/2-inch pieces
  • 1 Tablespoon butter
  • 1 14-oz can beef broth
  • 1 10.75-oz can tomato soup
  • 1 1/2 cups water
  • 3 cups shredded cabbage
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup sour cream

Preparation
In a 10-inch dutch oven over a full spread of briquettes, cook sausage in butter until brown. Add broth, tomato soup, and water. Stir in cabbage, onion, and bell pepper and season with salt and pepper. Bring to a boil, then reduce heat and simmer with 8-10 briquettes bottom heat and 12-14 briquettes top heat for 45 minutes or until flavors are well blended. Stir in sour cream and heat through just before serving.
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