dutch oven recipes

[BBQchef33]

guys

i am in a competion next week at a boy scout camporee. bandera is coming with me and i'll be doing the cooking, but there is also a dutch oven competition or the adults.

one main course and one dessert... need some help. I can do chile, pot roast and simple cobblers in them, but want to do something worthy of The Brethren.. anyone have something tried and true?? pass along some ideas.. i have a reputation to uphold. :wink: :mrgreen:

(yes.... i did a search).. no centralized thread.

 

[Dustaway]

Is it an open category item? and do they have a them for the cook-off?

 

[tjus77]

I do about the same things in my DO, plus, Mexican Cornbread and dump cake and brownies.

You might check http://www.campfirecafe.com/Recipes/RecipePage2.html for DO receipes. They always have interesting things to do. I love cooking over an open fire.

 

[Wine & Swine]

Phil what about a braise for the main course I am thinking short rib or beef bourgogne (fancy beef stew made with red wine). Dessert what about bread pudding (but a creative one).

 

[tony76248]

This is the best link that I know of, just download the free cast-iron cookbook:


http://www.bbqpits.com/

 

[tumpedover]

Potjiekos( Poy-kee-kawse)

guys

i am in a competion next week at a boy scout camporee. bandera is coming with me and i'll be doing the cooking, but there is also a dutch oven competition or the adults.

one main course and one dessert... need some help. I can do chile, pot roast and simple cobblers in them, but want to do something worthy of The Brethren.. anyone have something tried and true?? pass along some ideas.. i have a reputation to uphold. :wink: :mrgreen:

(yes.... i did a search).. no centralized thread.

Hey Phil.....
I've got just the thing for ya:biggrin:.....Do a search in our recipies section under "African", I listed a recipie for a South African Pottjiekos .It's made in a pot very similar to a dutch oven, over coals very rustic and delicious . It's an incredible recipie and you can play with it to get just the right flavors for you. Just follow the cooking directions ...it's what makes it authentic!! I've made it many times. It was one of my favorite campsite recipies when I lived in South Africa!! Gotta try it!!!!:wink:

PS. Here's a pic of the type of pot we used in Africa...but a reg raise dutch oven will do fine!!

 

[bbqbull]

Phil, just sent ya a PM.

Bull

 

[tumpedover]

Hey Phil.....
I've got just the thing for ya:biggrin:.....Do a search in our recipies section under "African", I listed a recipie for a South African Pottjiekos .It's made in a pot very similar to a dutch oven, over coals very rustic and delicious . It's an incredible recipie and you can play with it to get just the right flavors for you. Just follow the cooking directions ...it's what makes it authentic!! I've made it many times. It was one of my favorite campsite recipies when I lived in South Africa!! Gotta try it!!!!:wink:

PS. Here's a pic of the type of pot we used in Africa...but a reg raise dutch oven will do fine!!

I decided to just list it here for ya!!:wink:

 

[butts]

Think cajun...the cajuns are masters of the one pot dish.

 

[BBQchef33]

ok.. weve been re-routed.. one of the dads wants to cook also so we flipped a coin to see who does what.. ..

I have to do dessert in the dutch oven.. so... i need something different from the standard pie or cobbler.. got some great websites and pointers from you guys thanks,and keep the ideas coming.. Im starting to go thru the links u guys sent.

 

[nmayeux]

Ok, I just deleted a whole post on cobblers because I didn't read the last post carefully. But you probably need to keep things simple. I would try something like a pineapple upside down cake, stuffed french toast, or banana pudding. You could probably get away with a dish complemented by ice cream, which might give you a few more choices. However the logistics of using a dutch oven seem to gravitate towards cobblers and such...

 

[tjus77]

Blondies, light colored brownies..... or Banana Chocolate Wontons.....

 

[Smokin Gator]

Chocolate bread pudding would be awesome. I will look for my wife's recipe when I get home. If I can find it I will post it.

 

[Wine & Swine]

Phil a quick recap on how pretty much everyone (including yourself) think bread pudding is the way to go. I have addressed the posts (well the ones that support my cause) in order for your convenience;
1. It is not cobbler
4. It is bread pudding (my comment so it is easy)
7. It is "African friendly" or at least "African American friendly" (as my teammate/Chris (who is African American and wears orange clogs) loves it)
9. It is Cajun (well made popular in the US via New Orleans back in the day)
10. It is not pie or cobbler
11. It is bread pudding and it is great with ice cream, even melted ice cream (melted HaagenDaz=creme anglaise)
13. It is bread pudding and it is chocolate

 

[smokeeater]

Phil, find a guy on the web called Jimmy Nixx. He has a cooking show called Campfire Cafe. Dutch oven everything. Really good stuff.

 

[Smokin Gator]

Here is the one my wife uses:

1 (1-pound) loaf French or Italian bread, cubed
3 cups milk
1/4 cup heavy cream
1/2 cup coffee flavored liqueur
1 cup sugar
1 cup packed light brown sugar
1/4 cup cocoa powder
1 tablespoon vanilla extract
2 teaspoons almond extract
1 1/2 teaspoon cinnamon
6 eggs, lightly beaten
8 ounces semisweet chocolate, grated
Whipped cream (optional)

Preheat oven to 325 degrees F.
Lightly grease a 13 by 9-inch baking dish and place the bread in the dish. In a large bowl, whisk together the milk, cream, and liqueur. Using another bowl, combine the sugar, brown sugar, and cocoa powder and mix well. Add the sugar mixture to the milk mixture and mix well. Add the vanilla and almond extract, and cinnamon to the beaten eggs. Combine the egg mixture to the milk mixture and mix well.
Stir the grated chocolate into the mixture. Pour the mixture over the cubed bread in the pan. Let the mixture stand, stirring occasionally for approximately 20 minutes or until bread absorbs most of the milk mixture. Bake pudding for 1 hour or until set. Check pudding by inserting a knife through the middle and it should come out clean.

Serve the pudding warm, or refrigerate and serve chilled with whipped cream if desired.

It is actually a Paula Dean recipe off of the Food Network site.


I can tell you it is some good stuff and kids will love it!!!

 

[nmayeux]

I'll second bread pudding. Easy, warm, and yummy...

 

[Bill-Chicago]

http://www.macscouter.com/Cooking/DOCookbk.pdf

This link is "the" scout dutch oven cookbook.

I've printed it, and it is very useful

 

[tumpedover]

I'll have to agree with the bread pudding thang!!! Sounds like the best option to me:wink:

 

[smokeyy]

Heres one a friend of mine makes that is really great, haven't tryed making it but doesn't look to hard

Dutch Oven Baklava

14 inch dutch oven
Yields approx 30 cookies depending on how you cut it

Ingredients:

24 sheets Fillo dough (14" x 18" size is best) 20 sheets in pkg works
1-1/2 cups butter, melted (three sticks)
2-1/2 cups finely chopped walnuts
3 Tablespoons sugar
1-1/2 teaspoons ground cinnamon

Lemon Honey Syrup:

1-1/2 cups sugar
¾ cup water
½ teaspoon lemon juice
1 Tablespoon honey

Prepare honey syrup by combining all ingredients and bringing to a
boil. Boil one minute. Chill.

To make this easy and neat, I cut a plastic cutting template the
same diameter as my oven ½ way up the side. For a 14 inch Lodge
oven that's 13-1/2" diameter. I lay this on a stack of eight or so
sheets of the Fillo dough and cut around it so I had pre-cut sheets
of Fillo to lay in the oven. You can just fold in the excess and
plaster it down with the butter.

Melt butter.
Mix walnuts, sugar and cinnamon; set aside.
Butter the bottom of a 14 inch dutch oven with a pastry brush. Lay
1 sheet of Fillo dough in the bottom of the dutch oven and butter
the top, beginning at the edges and working toward the center.
Repeat this step until you have placed 8 sheets of Fillo dough in
the dutch oven, buttering each layer. Sprinkle ½ of the nut/sugar/
cinnamon mixture evenly on top of this layer. Place 8 more sheets
of Fillo dough on top of nut mixture, buttering between each layer.
Sprinkle remaining nut mixture on top layer. Repeat with 8 more
layers of Fillo dough, finishing package. Cut into diamond shaped
pieces without cutting through bottom layer of Fillo dough. Drizzle
remaining butter over the top. Place lid on dutch oven, and bake at
350 degrees for 35-40 minutes or until lightly golden. (350 = 12
coals on the bottom and 18 on top) for 14" oven. Remove from heat
when done and pour chilled syrup over the Baklava. Finish cutting
through bottom layer of Fillo and serve.

This recipe from Bryant and Sara Smith who won first place in the
first annual Bel Aire Day Dutch Oven Cookoff with it and their
entrée, Cajun Curry Chicken.
The recipe was adapted for dutch oven by them from a recipe obtained
from Alice Karas.

Mike