Recent Posts

Pages: 1 ... 8 9 [10]
Breads / Pillow Soft Dinner Rolls
« Last post by DeShawn on April 16, 2012, 09:42:42 am »
Soft and Delicious!

  • 4 1/2 teaspoons active dry yeast
  • 1/2 cup warm water (110° to 115° Fahrenheit)
  • 2 cups warm milk (110° to 115° Fahrenheit)
  • 6 Tablespoons shortening
  • 2 eggs
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 7 cups all-purpose flour

In a large mixing bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 12 rolls each into two 12-inch Dutch ovens.  Cover and let rise until doubled. Bake with 6-8 briquettes bottom heat and 14-16 briquettes top heat for 20-25 minutes or until golden brown, rotating lids and ovens 90 degrees in opposite directions every 10 minutes.
Main Dishes / Baked Chicken Parmesan
« Last post by DeShawn on April 12, 2012, 01:06:01 pm »
  • 2 Tablespoons olive oil
  • 2 cloves garlic, crushed
  • 1/4 tsp red pepper flakes (or more if you like it hot)
  • 6 boneless skinless chicken breasts
  • 2 cups marinara sauce
  • 1/4 cup chopped basil
  • 8 oz shredded mozzarella
  • 4 oz grated parmesan (use the real stuff, not the shaker can)
  • 1 5-oz package garlic croutons

Put the olive oil and garlic in the bottom of a 12-inch dutch oven and mix until the bottom of the oven is coated.  Sprinkle in red pepper flakes.  Cut the chicken breasts into bite-sized (or a little larger) chunks and place on top of the red pepper flakes--they should cover the bottom of the oven.  Cover with marinara sauce.  Sprinkle basil leaves over the top of the marinara sauce.  Top with half of the mozzarella and half of the parmesan.  Spread croutons evenly over the cheese.  Then sprinkle with the remaining cheese.

Cover the dutch oven and bake with 10 briquettes bottom heat and 14 briquettes top heat for approximately 45-60 minutes, or until the chicken is cooked through.  Add more top heat to cause the top to turn crispy and brown.

Serves 6
Stirrin' the Pot / Another successful cook!
« Last post by Darren on March 09, 2012, 07:32:42 pm »
DeShawn and I had another work lunch today. No pics, as I had no time between trying to get some work in, but it was a blast!

Smoked chickens, Vera's beans, peach cobbler...what a great way to spend a Friday morning!

Stirrin' the Pot / Re: It's In the Sharing
« Last post by Darren on February 16, 2012, 02:50:38 pm »
Secret recipes?

No such thing, not to me.

I find that in general, the dutch oven crowd is kind of the open-source of the culinary community. Maybe it's just my experience, but that's what I have seen.

All the fun is in the sharing - the collaborative effort. I find that when someone gives me a recipe, I usually can't leave it alone anyway. I usually do it once as is, and then find tweaks/changes that make it different.

Note that I didn't say better - if the guy with the recipe didn't like it, he'd probably have improved it himself. But since taste is all subjective anyway, I do what makes sense for me.

In the end, I go back to the first two rules of Dutch Oven Cooking anyway, so it's all good.
Stirrin' the Pot / It's In the Sharing
« Last post by DeShawn on January 27, 2012, 02:06:47 pm »
I hate secret recipes.

I completely understand why a restaurant needs to keep its recipes secret.  I know that corporations keep some recipes and formulations under lock and key.  That doesn't bother me, because the entity that owns the recipe is relying on that recipe for their continued livelihood.  That makes absolute sense to me.

What I don't like is when someone offers you a home-baked cookie or they bring something delicious to a pot-luck dinner, and when you ask them for the recipe (because you like it so much), they tell you that it's a secret recipe and they don't give it out to anyone.  Usually it's a "family" recipe that their family just doesn't share.

That makes absolutely no sense to me at all.  The joy of cooking, for me, is in the sharing--being able to share the entire experience with someone else. 

I love it when I give someone something that I've cooked and I watch their reaction as they close their eyes to savor the flavor of my concoction.  I love the little sounds of enjoyment that escape, usually involuntarily, as they truly enjoy the bite in their mouth.

I love it even more when I can give the person the knowledge that they need to re-create the delicious bite and, in turn, share it with others.

That's another little piece of why I created the Dutch Oven Chef Forums.  So please, as you create and savor, please post your reactions and thoughts about the recipes on the site.

How do you feel about "secret recipes?"
Stirrin' the Pot / Re: Itching to fire up the coals!
« Last post by Darren on January 23, 2012, 09:45:26 am »
Welcome, Carl!

If you're still asking for a different weekend...

Depends on how much time you have. For a short cook, try the lasagna.

If you have a few hours...

Try the Pot Roast.

Those would be my choices.

Main Dishes / Re: Dutch Oven Lasagna
« Last post by DeShawn on January 23, 2012, 07:43:38 am »
Darren and I made this for our team lunch at work.  One of our team members requested it.  He said that if it wasn't the best lasagna he had ever eaten, that it was a very close second.

It's one of my very favorite dutch oven recipes.  I made it again last night for my family using my volcano grill.  The review on the volcano will be coming soon!
Stirrin' the Pot / Re: Itching to fire up the coals!
« Last post by DeShawn on January 23, 2012, 07:29:54 am »
Hello!  Welcome to the forums!  Sorry I didn't see this until after you probably fired up those coals.  What did you end up cooking?

This place gets a little bit slower during the winter, and really heats up during the summer.  Most people seem to think that dutch oven cooking  is a Summertime deal.  I cook year-round.  As a matter of fact, yesterday, I cooked the dutch oven lasagna on this site--easily one of my favorite dutch oven recipes of all time.

Congratulations on the 12" Lodge!  What are your other four ovens?
Stirrin' the Pot / Itching to fire up the coals!
« Last post by CarlAshcraft on January 20, 2012, 07:37:58 am »
I got a new 12" Lodge Oven for Christmas this year (I'm now up to 5 ovens!  WooHoo!), but unfortunately with all my responsibilities with the Scouts on the weekends and my extremely busy work schedule this time of year, I have not had a moment to fire up the coals.  It looks like I might have a free moment this weekend to fire up the coals.  The question now becomes, what should be the first dutch oven cooked item for this year?  Any suggestions?
Stirrin' the Pot / Re: Merry Christmas and Happy 2012
« Last post by Darren on January 06, 2012, 02:17:56 pm »
Too bad I MISSED that! Oh well - at least I had a much needed vacation.

No new equipment for me, either. Unless you count a guitar, which I can hopefully get good enough to play while cooking food, no?

Pages: 1 ... 8 9 [10]