Dutch Oven Zucchini Bread
Recipe
3 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cup white sugar
3 tsp vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Grease a 10 inch Dutch oven well with butter.
In a large bowl combine your dry ingredients, flour, salt, baking soda, baking powder and cinnamon. Give it all a good mix.
In a medium bowl combine your wet ingredients, eggs, vegetable oil, sugar, and vanilla extract. Give it a good mix until well combined.
Add the wet ingredients to the dry ingredients. Give it a good mix until all the dry ingredients are absorbed.
Place the grated zucchini on a clean dry kitchen towel. Roll up the towel and squeeze out as much moisture as possible. Fold the zucchini and the nuts to the batter.
Pour the batter into your Dutch oven. Bake for one hour using 7 coals beneath and 14 coals on top to get 350 degrees in your 10 inch Dutch oven.
The zucchini bread is done when a toothpick inserted into the center comes out clean. Separate the cake from the sides of the Dutch oven using a flexible spatula. Invert the pot onto a cutting board and gently lift it off the bread. Invert the bread onto a cooling rack and allow to cool before serving.
ACKNOWLEDGMENT: Adapted for the Dutch oven from a recipe found here. http://allrecipes.com/recipe/6698/moms-zucchini-bread/print/?recipeType=Recipe&servings=2
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Dutch Oven Veal Marsala
Recipe
1 1/2 pounds veal cutlets
Salt to taste
Pepper to taste
1/2 cup flour
1 Tbs Italian seasoning
1/3 cup olive oil
8 oz sliced baby Bella mushrooms
1 shallot finely diced
3 cloves garlic finely diced
1 cup marsala wine
1 cup chicken broth
1 sprig fresh rosemary leaves
4 Tbs butter
Flatten the veal by pounding with a meat mallet until they are about 1/4 to 1/8 inch thick.
Season with salt and pepper to taste.
Combine flour and Italian seasoning. Coat veal in flour and seasoning mixture.
Heat oil in 12 inch Dutch oven using bottom heat. When the oil is hot, brown veal thoroughly on both sides. Remove the veal and set it aside.
Add mushrooms and cook until they begin to soften. Season with salt and pepper. Add shallots and garlic and cook until the shallots start to turn translucent.
Add Marsala wine. Use a wooden spoon to scrape the brown bits off the bottom of the the Dutch oven.
Add chicken broth and rosemary.
Continue cooking uncovered allowing the sauce to thicken for about 10 minutes. Add the butter.
Place the veal back in the pot. Cook for another three to five minutes until the veal is thoroughly heated.
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Dutch Oven Tortellini Veggies & Sausage
2 TBS olive oil
8 oz sliced mushrooms
1 red bell pepper sliced into strips
1 yellow or orange bell pepper sliced into strips
10 cloves garlic finely diced
Sun-dried tomatoes (optional)
1 can pitted black olives.
Cooked tortellini
3 to 4 TBS Pesto basil
Cooked Sweet Italian Sausages (optional)
Cook tortellini according to package directions.
Heat oil in your 12 inch Dutch oven. Sauté mushrooms, red and yellow bell peppers until they begin to soften. Add garlic and continue cooking until veggies are fully softened. Add sun dried tomatoes (optional) and black olives.
Combine veggie mixture and tortellini. Add pesto basil and stir until fully coated. Serve with Italian sausages (optional) and enjoy!
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Dutch Oven Thai Style Chicken
1 to 2 Tbs olive or cooking oil
5 pounds chicken thighs
1 16 oz jar hot salsa
1/2 cup peanut butter
Juice from 1 fresh lime
2 tablespoons soy sauce
2 tablespoons grated ginger
5 cloves finely diced garlic
1 cup peanuts
1/2 cup fresh chopped cilantro
Hot cooked rice
Coat the bottom of a 12-inch Dutch oven with oil. Place chicken in Dutch oven.
In a medium bowl, whisk together salsa and peanut butter. Add lime juice, soy sauce, ginger and garlic. Give it all a good mix. Pour the mixture over the chicken.
Bake at 350 degrees using 9 coals beneath and 16 coals on top for 1 1/2 hours.
Remove the chicken from the pot. Shred with a pair of forks. Separate the skin and bones. Return the meat to the pot. Add peanuts and cilantro. Give it all a good mix.
Bake for an additional 30 minutes. Serve over hot cooked rice and enjoy.
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Dutch Oven Teriyaki Chicken
Recipe
2 1/2 to 3 Lbs boneless skinless chicken breasts
1 large diced yellow onion
1 cup low sodium soy sauce
1/2 cup honey
1/3 cup orange juice
5 cloves finely diced garlic
1 tsp black pepper
2 Tbs grated ginger
2 cups broccoli
2 Tbs butter
4 Tbs corn starch
4 Tbs water
Sesame seeds
5 sliced green onions
Arrange the chicken breasts in a well oiled 10 in Dutch oven. Distribute the yellow onion over the chicken.
In a medium bowl, combine soy sauce, honey, orange juice, garlic, black pepper and ginger. Give it all a good mix. Pour the mixture over the chicken and onions.
Bake for 1 hour using 7 coals beneath and 14 on top to get 350 degrees F. in your 10 inch Dutch oven.
After 30 minutes add the broccoli.
Swap out your coals after 45 minutes.
After one hour lift the lid and remove the chicken. Add the butter. Move the coals from the Dutch oven lid to beneath the pot. Mix the water and corn starch together and pour it into the pot. Give it all a good mix. Allow the sauce to simmer uncovered.
In the meantime, cut up the chicken into bite size pieces. Place the chicken back in the pot and continue simmering until the sauce has thickened (about 10 minutes).
Serve over hot cooked rice. Garnish with sesame seeds and sliced green onions.
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Dutch Oven Baked Swordfish
Recipe
7.5 oz jar artichoke hearts drained
2 fresh tomatoes diced
1/2 cup chopped basil
4 Tbs fresh thyme leaves
4 Tbs olive oil
11 oz jar halved Kalamata olives
Juice from 1 lemon
2 pounds fresh swordfish steaks
salt and pepper to taste
In a large bowl, mashup the artichoke hearts. Add tomatoes, basil, thyme, Kalamata olives, lemon juice and olive oil. Give it all a good mix.
Season swordfish steaks with salt and pepper. Place fish in your 12 inch Dutch oven. Distribute mixture from the bowl over the fish.
Bake for 30 to 45 minutes using 9 coals beneath and 16 coals on top to get 350 degrees in you 12 inch Dutch oven. Be sure to spoon the juices over the steaks when serving.
ACKNOWLEGEMENT
Adapted for the Dutch oven from a recipe by Tyler Florence. I made some substitutions to suit my tastes and local availability. Original recipe appears at http://www.foodnetwork.com/recipes/tyler-florence/swordfish-baked-in-foil-with-mediterranean-flavors-recipe.html
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Dutch Oven Sweet Potatoes and Onions
Recipe
2 lb sweet potatoes thinly sliced
1 Large yellow onions sliced into rings
4 tablespoons melted butter
4 tablespoons REAL maple syrup
3 tablespoons brown sugar
2 tablespoons thyme
Layer sweet potatoes and onions in an oiled 10 inch Dutch oven.
Mix together butter, maple syrup, brown sugar and thyme. Pour mixture over potatoes and onion.
Bake for one hour using 7 coals on the bottom and 14 coals on top to get 350 degrees in your 10 inch Dutch oven.
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Dutch Oven Chicken Pot Pie
Recipe
2 boneless, skinless chicken breast halves; diced
3 Tbs. olive oil
1 sweet onion; diced
1 10.5 oz. cans cream of chicken soup
8 oz Vidalia Onion Salad Dressing
8 cloves garlic; finely diced
1 1/2 tsp. poultry seasoning
1 Tbs. Worcestershire
2 medium potatoes; diced
salt and black pepper to taste
1 (16 oz.) bag frozen mixed vegetables; thawed
1 can refrigerated crescent rolls
Boil the potatoes until they begin to soften (about 20 minutes).
In the meantime, heat a 10” Dutch oven using bottom heat. Add olive oil, chicken and and garlic. Season with salt and black pepper to taste. Cook chicken stirring frequently until chicken is no longer pink. Add onions and continue cooking until onions are translucent but still firm.
Drain the potatoes and add them to the Dutch oven. Stir in mixed vegetables, soup, salad dressing, poultry seasoning and Worcestershire; season with salt and pepper. Let mixture come to a low boil.
Unroll the crescent rolls and create a top crust by layering flat rolls across the top of ingredients.
Bake using 7 coals on the bottom and 14 coals on top to get 350 Deg. F. for 25-30 minutes until the rolls are golden brown and flaky.
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Dutch Oven Stuffed Peppers
Recipe
7 bell peppers
1 1/2 pounds lean ground beef
1 egg beaten
1 cup uncooked oatmeal
1 14.5 ounce can diced tomatoes
1 large onion diced
10 cloves garlic finely diced
2 Tbs Montreal steak spice
1 Tbs thyme
1 Tbs oregano
7 Oz Sharp Cheddar Cheese
Sweet Baby Ray's BBQ Sauce
Cut the tops off the bell peppers. Remove seed pods using a paring knife and your fingers.
In a large bowl combine, ground beef egg, oatmeal diced tomatoes, onion, garlic steak spice, thyme and oregano. Give it all a good mix.
Fill each bell pepper, about 2/3 full of the meat mixture. Add a one-ounce slice of the cheddar cheese to each pepper. Continue adding the meat mixture until it is even with the top of the pepper.
Arrange stuffed peppers in a 12 inch deep camp Dutch oven. Top with the BBQ sauce.
Bake for 90 minutes using 9 coals beneath and 18 coals on top to get 350 Deg. in your 12 inch deep Dutch oven. Serve and enjoy.
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How to Strip and Reseason your Dutch Oven
Here's how to strip and preseason your cast iron Dutch oven.
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Dutch Oven Sloppy Joes
Recipe
2 Tsp olive oil
1 to 1 1/2 Lbs. Lean ground beef
1 Large diced onion
3 seeded and diced jalapeño peppers*
5 cloves finely diced garlic
1 cup ketchup
1 Tbs brown sugar
1 Tbs apple cider vinegar
1 Tbs chili powder*
1/2 Tsp dry ground mustard
1/4 cup all purpose flour
Heat olive oil in a 10 inch Dutch oven over medium bottom heat. Add ground beef and onion. Cook until beef is fully browned and onion are transparent. Add jalapeño peppers and garlic. Sauté for an additional minute or two.
Add ketchup, brown sugar, vinegar, chili powder, and mustard. Give it all a good mix. Stir in flour. Reduce the heat to low and simmer for 20 minutes.
Serve on bulky rolls and enjoy.
* For a milder version, substitute 1 diced green bell pepper for the Jalapeños and use 1/2 Tbs of chili powder.
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Dutch Oven Spinach Artichoke Dip
Recipe
6 unpeeled garlic cloves
1 10oz package of chopped spinach (thawed).
1 14oz can artichoke hearts (drained)
10 oz Alfredo sauce
4 oz cream cheese
1 cup mozzarella cheese
1/3 cup parmesan cheese
Place unpeeled garlic cloves in an oiled 8-inch Dutch oven. Roast cloves for 20 to 30 minutes using 5 coals beneath and 11 coals on top to get 350 Deg. F.
While garlic is roasting, mix the spinach, artichoke hearts, Alfredo sauce, cream cheese, mozzarella and parmesan together in a bowl.
When garlic is fully softened, remove the garlic from the Dutch oven. Squeeze the softened garlic from the peels and mix it in with the other ingredients.
Place entire mixture into the Dutch oven and return the oven to the coals. Bake mixture for about 30 minutes using 5 coals beneath and 11 coals on top to get 350 Deg. F. until cheese is bubbly. Serve and enjoy.
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Dutch Oven Spatchcock Chicken
Recipe
1 1/2 pounds red potatoes cut into 1” pieces
2 large carrots sliced
8 ounces baby bella mushrooms
2 Large carrots sliced
2 stalks celery sliced
1 medium onion coarsely chopped
Salt and pepper to taste
Olive oil
10 whole cloves garlic
1 1/4 stick butter cut into pats
1/4 cup white wine
1 lemon
4 sprigs fresh rosemary
1 whole chicken (about 5 pounds)
3 tablespoons poultry seasoning
olive oil
cornstarch
Add potatoes, carrots, mushrooms, celery and onion to your 12 inch Dutch oven. Season liberally with salt and pepper. Add some olive oil and and give it a good mix.
Place garlic cloves and butter on top of the vegetables. Add white wine and lemon juice. Place rosemary sprigs on top of the veggies
Place the chicken breast-side-down on a cutting board. Using a pair of heavy kitchen shears, cut between the spine and ribs to
completely remove the spine. Flip the bird over and press down on the breast with the heal of your hand to flatten the bird.
Season the bird liberally with poultry seasoning and place it on top of the veggies.
Bake using 9 coals on the bottom and 16 on top to get 350 Deg F in your 12 inch dutch oven.
When the vegetables begin to soften (about 45 minutes), transfer the broth from bottom of the DO into a sauce pan using a turkey baster Add a 1/4 stick of butter. Season with salt, pepper and poultry seasoning. Thicken the broth with a slurry of cornstarch and warm water.
While the gravy is thickening, add more coals to the lid to help brown the skin on the chicken.
Total baking time is about one hour to one hour fifteen minutes. The meal is done when the internal temperature of the chicken reaches 180 Deg. F. and the vegetables are soft.
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Dutch Oven Shrimp Breakfast Burrito
Recipe
1 dozen eggs
1/2 cup of milk
1 TBS Cajun or Creole seasoning
1 Lb medium shrimp peeled and deveined
5 green onions (scallions) cut into slices
5 cloves finely diced garlic
8 oz grape tomatoes cut into slices
4 or 5 Large tortillas
1 cup Monterey Jack cheese
8 oz guacamole
8 oz sour cream
Combine eggs, milk, and Cajun or Creole seasoning. Beat well. Pour the mixture into a well oiled 10 inch Dutch oven. Distribute the shrimp, green onions, garlic and tomatoes over the eggs.
Bake for 40 minutes until the eggs are firm using 7 coals beneath and 14 coals on top to get 350 Degrees in you 10 inch Dutch oven.
While eggs and shrimp are baking, heat the tortillas in a cast iron skillet.
After 40 minutes lift the lid on your Dutch oven. Distribute the Monterey Jack cheese over the eggs and shrimp. Bake for an additional 5 minutes until the cheese is fully melted and remove from the heat
Fill the Tortillas with the eggs and shrimp. Top with guacamole and sour cream. Enjoy.
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Dutch Oven Shrimp Scampi
Recipe
1/2 Lb. Linguini
1 Lb. medium shrimp, peeled and deveined
Salt and pepper to taste
4 Tbs olive oil
4 Tbs butter
2 Shallots, diced
6 cloves garlic, finely diced
1/4 Tsp red pepper flakes
1/2 cup dry white wine
Juice from 1 lemon
1/4 cup fresh chopped parsley
Start the water for the pasta.
Arrange shrimp in a single layer in a 12 inch Dutch oven. Season the shrimp with salt and pepper.
Heat a small skillet using medium heat. Add olive oil and butter. When butter is melted, add shallots, garlic and red pepper flakes. Sauté until shallots become translucent. Remove the skillet from the heat.
Pour. contents of the skillet over the shrimp. Add white wine and lemon juice. Give it all a good mix.
Bake for 15 minutes using 10 coals beneath and 19 coals on top to get 400 Deg. F. in your 12 inch Dutch oven.
When the water boils, add the pasta and cook according to the package directions.
After 15 minutes, add the parsley. Give it a good mix. Spoon the shrimp and sauce over the linguini and serve.
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Dutch Oven Sausage and Mushroom Soup
Recipe
2 Tbs olive oil
1 1/4 Lbs Italian Sausage
1 onion diced
5 cloves garlic minced
1 Lb mushrooms sliced
1 cup carrots thinly sliced
1 green pepper diced
7 cups low-sodium chicken broth
1/2 Tsp dried thyme
1 Tsp red pepper flakes
1/2 cup parsley
1/8 Tsp ground black pepper
1/4 Lb angel hair pasta
Makes 4 to 5 servings.
Heat 2 tablespoon olive oil in a Dutch oven using medium heat. Brown sausages Remove from pot. Cut into thin slices and set aside.
Add onions and garlic to the Dutch oven. Cook about 5 minutes until onions become translucent. Add mushrooms, green peppers and carrots. Cook about 10 minutes until the vegetables start to soften.
Add chicken broth, thyme, red pepper flakes parsley and black pepper. Bring to a boil. Reduce the heat and simmer covered for about 15 minutes. Stir in the sausages and bring it back to a boil. Add angel hair. Reduce heat and simmer 3 to 5 minutes until the pasta is “al dente”
ACKNOLWEDGEMENT
I modified this recipe according to my tastes. Original recipe can be found at http://www.foodandwine.com/recipes/sausage-and-mushroom-soup
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Dutch Oven Salisbury Steak
Recipe
1 1/2 Lb ground beef
1/2 onion finely diced
1/2 cup bread crumbs 1 egg
1 Tbs Worcestershire sauce
2 Tbs Montreal steak spice
3 Tbs butter
1 medium onion cut into thin rings
2 Tbs Flour
8 ounces baby Bella mushrooms
2 cups low sodium beef broth
1 Tbs Worcestershire sauce
3 Tbs fresh chopped parsley
In a large bowl, combine ground beef onion bread crumbs, eggs, Worcestershire sauce and Montreal steak spice.
In a large bowl combine, ground beef, diced onion, bread crumbs, egg, Worcestershire sauce and Montreal steak spice.
Give it all a good mix and form into oval patties.
Brown the patties on both sides using medium high bottom heat in a well oiled 12 inch Dutch oven. Do not cook them completely through. You may need to do this step in batches.
Reduce the heat a tad to medium. Melt butter. Add onions and sauté until they become translucent. Add flour and stir until the all the flour is absorbed.
Add mushrooms, beef broth, Worcestershire sauce and parsley. Give it a good mix. Place the patties back in the Dutch oven. Simmer uncovered for 25 to 30 minutes. Serve and enjoy.
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Dutch Oven Pineapple Upside Down Cake
Recipe
3 Tablespoons melted butter 3 Tablespoons brown sugar
7 Pineapple rings
7 Maraschino cherries
1 Box yellow cake mix prepared according to directions
Generously grease the sides of a 10 inch Dutch oven. Pour melted butter into oven. Distribute evenly.
Arrange pineapple rings in the bottom of the Dutch oven
Place a maraschino cherry in the center of each pineapple ring. Evenly sprinkle brown sugar on top of the fruit. Slowly pour cake batter over the top of the fruit. Distribute evenly.
Bake with 7 coals beneath and 14 coals on top. Every 15 minutes rotate the pot and lid 90 degrees in opposite directions.
Cake is done when it is pulling away from the sides of the pot and a inserted toothpick comes out clean. Remove oven from the coals and allow to cool 10 minutes. Run a soft spatula around between the cake and the sides of the Dutch oven. Place a plate over the top of the pot. Wearing thick gloves, invert the Dutch and plate in one swift motion. Allow the oven to drop the last inch or so when you set it down on the table. This will help the cake fall away from the bottom of the oven. Carefully lift the pot off the cake.
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Dutch Oven Pineapple Stuffed Pork Tenderloin
Recipe
1 to 1/12 Lb Pork Tenderloin
3/4 cup brown sugar
1 20oz can pineapple chunks in juice
Butchers twine
flour
cooking oil
1 Tbs fresh grated ginger
3 cloves garlic finely diced
3 Tbs low sodium soy sauce
Juice from one lime
Corn starch
1 Tbs warm water
1 red bell pepper diced
Slice the tenderloin down the center but not all the way through to butterfly it. Pound flat with a meat mallet. Distribute 1/4 cup brown sugar sugar over the inside of the tenderloin. Drain the juice from the can of pineapple juice into a small sauce pan and set aside. Distribute about 1/2 of the pineapple chunks over the inside of the tenderloin. Tie up with butcher’s twine.
In the sauce pan, combine pineapple juice, 1/2 cup brown sugar, ginger, garlic, soy sauce and lime juice. Add cornstarch to warm water and mx well. Add it to the sauce pan. Bring the mixture to a boil, then reduce heat and simmer.
While the sauce simmers heat about 1/2 inch cooking oil in your 12 inch Dutch oven. Coat the stuffed tenderloin in flour. When the oil is hot, sear the tenderloin, about 2 to 3 minutes each side. Remove the tenderloin, drain the DO and wipe it out with a paper towel. Put tenderloin back in the the DO. Add remaining pineapple chunks and the red bell pepper. Pour sauce over the tenderloin.
Bake for 35 to 45 minutes coals 9 beneath and 16 coals on top to get at 350 degrees in your 12 inch DO. Serve and enjoy!
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Dutch Oven Mountain Man Breakfast
Recipe
1 pound sweet Italian sausage meat
1 large yellow onion diced
2 Tbs Montreal steak spice
1 pound frozen hash browns
1 red bell pepper diced
8 large eggs
1/2 cups milk
1 cup shredded Cheddar cheese
Using bottom heat brown the sausage meat and onions in the bottom of your 10-inch Dutch oven. Season with Montreal steak spice. Remove and set aside.
Brown the hash browns in the remaining grease. Return sausage meat and onions to the DO. Add red bell pepper.
In a medium bowl whisk eggs and milk together. Pour eggs and milk over the contents of the DO.
Cover and bake for 35 minutes using 7 coals beneath and 14 coals on top to get 350 Deg. F in your 10-inch Dutch oven. The dish is done when eggs are are fully cooked.
Add the cheddar cheese and bake for another 10 minutes.
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Dutch Oven Mexican Lasagne
Recipe
1 Lb lean ground beef
1 package taco seasoning
Water as needed
olive oil as needed
1 onion diced
3 Jalapeño peppers diced
3 cloves garlic finely diced
Flour Tortillas
2 cups sharp cheddar cheese shredded
1 16 oz can refried black beans
1 14.5 oz can diced tomatoes
1 16 oz can sweet corn
1 7 ounce can sliced black olives
Using bottom heat, brown the ground beef in a 10 inch Dutch oven. Drain the grease and season with the taco seasoning according to the package directions. Remove and set aside.
Sauté onion and jalapeño’s until the onions are translucent. Add the garlic and cook for an additional minute. Remove and set aside.
Build the lasagne by placing tortillas inside the DO. Spread retired beans over the tortilla. Layer in the ground beef, sautéd vegetables, diced tomatoes corn, and olives. Add cheese and top with more tortillas. Repeat the process adding additional layers until you’ve used all the ingredients.
Bake for 45 minutes using 7 coals beneath and 14 coals on top to get 350 Deg. F. Serve and enjoy.
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Dutch Oven Maple Pork Loin Roast
Recipe
4 Lb pork loin roast
1 cup all purpose flour
Vegetable oil
1 cup REAL maple syrup (friends don't let friends use the fake stuff)
1 cup ketchup
6 cloves garlic
Coat pork roast with all-purpose flour. Place about a 1/2 inch of vegetable oil in bottom of a 12 inch Dutch oven. Heat oil using medium bottom heat. With the lid off, sear the roast about one minute on all sides. Remove roast from Dutch oven and drain oil. Place the roast back in the Dutch oven.
Whisk maple syrup ketchup and garlic together. Place roast back in oven and pour the maple-ketchup-garlic mixture over the roast. Place lid on oven and cook using 9 coals beneath and 16 coals on top until the internal temperature reaches 145 deg. F.
Let the roast rest for about 5 minutes. Spoon the sauce and drippings from the bottom of the DO over the slices. Serve and enjoy.
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Dutch Oven Maple Bourbon Salmon
Recipe
1 cup REAL maple syrup 1/3 cup bourbon
1/4 cup soy sauce
Juice from 1 lime.
2 tsp fresh ginger, grated 5 cloves garlic finely diced 1/4 tsp pepper
1 to 1 1/2 Lbs salmon filets
In a medium bowl, combine maple syrup, bourbon, soy sauce, lime juice, ginger and pepper. Give it all a grid mix.
Transfer marinade into a flat bottom pan. Place the salmon skin side up in marinade. Refrigerate for 30 minutes.
Remove the salmon steaks from the marinade and place them skin side down in a well oiled 10 inch Dutch oven. Bake for 25 minutes at 400 Deg. F using 8 coals on the bottom and 17 coals on top for 20 to 25 minutes.
In the meantime, transfer the marinade to a medium saucepan. Bring to a boil and simmer uncovered while salmon bakes.
The salmon is done when the thickest part of the filet flakes easily. Spoon the sauce over the fillets. Serve and enjoy.
ACKNOWLEDGEMENT Adapted to the Dutch oven from a recipe found at: http://www.foodnetwork.ca/recipe/maple-syrup-and-bourbon-glazed-bbq- salmon/9458/
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Dutch Oven Maple Bourbon Pulled Pork
Recipe
2 Tbs vegetable oil
8 Lb pork shoulder roast
2 large onions roughly diced
2 cups BBQ sauce
1 cup apple cider vinegar
1 cup REAL maple syrup
1 cup bourbon
4 garlic cloves finely diced
2 Tbs fresh grated ginger
1 Tsp black pepper
Pour vegetable oil in the bottom of a 12 inch deep Dutch oven. Add the roast and onions.
In a large bowl combine BBQ sauce, apple cider vinegar, maple syrup, bourbon garlic, ginger and black pepper. Give it all a good mix. Pour it over the roast.
Bake 4 to 6 hours using 10 coals beneath and 18 coals on top until the roast pulls apart easily.
Remove the roast to a large cutting board. Shred the roast using two forks. Remove any bones and excess fat.
Return the shredded pork to the Dutch oven and give it a good mix. Bake for another 20 to 30 minutes. Serve and enjoy.
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Dutch Oven Candied Kielbasa
Recipe
1 cup brown sugar
1/3 cup BBQ sauce
1/4 cup horseradish
2 15 oz cans pine apple chunks in natural juice.
2 Tbs apple cider vinegar
4 Tbs fresh grated ginger
2 Tbs cornstarch
Warm water
2 Lbs kielbasaThe
Hot cooked rice.
In a saucepan, combine brown sugar, BBQ sauce, juice from pineapples, horseradish, apple cider vinegar, and ginger. Heat until boiling, combine cornstarch and warm water. Add to saucepan. Simmer uncovered for 20 minutes until thickened.
While the sauce simmers cut the kielbasa into 1/2 inch slices and add to a 12inch Dutch oven. Add the pineapple chunks. When the sauce is ready pour it into the Dutch oven. Give it all a good mix.
Bake for 30 minutes using 9 coals beneath and 16 on top to get 350 degrees in your 12 inch DO. Serve over hot cooked rice and enjoy.
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