Dutch Oven Recipes

[matt marquardt]

just love the dutch ovens. when the breeze isn't blowing ,stack 'em up so top coals can be the nexts bottom ones.

The most difficult thing , for me, was how to cook breads,cobbler and such. Put very little coals on the bottom and a bunch on top. Cook from the top down so as to get brown on top but not burnt on the bottom.

Cooking pork roasts and the fix'ns made me a catch and release fishereman.

 

[Discoinjapan]

Steve,

Used your recipie last weekend. It was awesome!! Thanks.:victory:

 

[Gordo]

MMMMM...My wife got a dutch oven for Christmas...Good wifey... She has made some awesome meals with it. Chili, Clam Chowder, and my favorite Bouillabaisse. Those of you who love seafood should really try the Bouillabaisse. It's French but its very yummy. Gordo

 

[Roverlady]

Hmm, Jambalaya with bacon and Jimmy Dean sausage in it?!

That's certainly not how we do it in the South...but it's probably tasty! I prefer andouille or, at last resort, chorizo.

Red Beans and Rice would probably do well in a Dutch Oven b/c of the time needed to simmer.

Walter made chicken and rice in the Dutch Oven for us at MAR this year and it was fantastic...would love to get that recipe (and we need to actually buy a dutch oven)!

 

[Steve Rupp]

Well, let's see some of these recipes. I'm always up for improvement.

 

[Steve Rupp]

Steve,

Used your recipie last weekend. It was awesome!! Thanks.:victory:

Nice, that one is definitely a keeper.

 

[Errant]

Steve, I used your recipe while camping in Big Bear this weekend. I altered just a tad, and added shrimp near the end. It was a definite crowd pleaser and will be added to my list of regular camping meals! Thanx!

 

[Steve Rupp]

Sweet, recipes are only guides. Glad you liked it. I need to work on a few more soon.

 

[chris snell]

Steve, do you have any new recipes?

Looking for something good for SCARR.

 

[Steve Rupp]

i haven't made anything recently but my brother and I have thought of a few that would be good in the dutch oven. let me talk to him and see if he remembers any.

 

[Discoinjapan]

Our first camp trip this year is in 2 weeks. I'm definitely doing up some of that jumbalaya again!!!!!:drool:

 

[mjbrox]

For this recipe…….err guideline I recommend a dutch oven liner

Basically you need.

Bisquick
Brown Sugar
Berries of choice (I prefer black)

Mix up the bisquick like you are making really thick pancakes.
Add berries and brown sugar
Pour into dutch oven

Now this is where it gets a bit tricky. If you just let it sit, you will most likely burn the out side and never cook the inside. So what I like to do is stir in the out side just as it is starting to cook/burn. I will do this a couple times before just letting it finish cooking.

I may feature this at URE safari. Look for the camp site with jeep and 7 month old baby

 

[4x4stationwagon]

This is my favorite topic. I make dutch oven lasagna in the #14 and cherry dump cake in the #12 or #10 for several people on outings. It is always great to let that smell get around the campfire. Pre-brown the ground beef at home and mix cottage cheese and mozzarella cheese and canned sauce. And 1 1/2 cups water. I combine the sauce and beef and cheese in 1 gallon bags and carry them in the cooler. It makes clean up easier. Layer the noodles accross the bottom, layer sauce/beef then cheese and repeat for 5 to 6 layers. Sprinkle mozzarella on top. 45 minutes in the coals and rotate 1/4 turn every 15 minutes. Dump Cake- dump 3 cans of cherry pie filling in the bottom. Pour in 2 yellow cake batters that require only water and NO EGGS needed to batter. Then lay 2 sticks of butter on top. 30-40 minutes and add Redi whip and serve to all of those that laughed at the name.

 

[flyfisher11]

just love the dutch ovens. ......

http://www.urbandictionary.com/define.php?term=dutch oven

:rofl:

 

[Klank]

Anyone try the dutch oven food in my listing yet?

We always make a super good throw together pizza/lasagne in our oven.

http://www.uweirdo.com/CampRecipes.htm

 

[stu454]

Dutch Microwave Oven

Ahh, our ever-evolving language.

 

[Errant]

I made beef stroganoff in the DO this weekend. It was simple, but tasty, for a bunch of hungry campers. What I used, roughly:

2 lbs stew beef
couple squirts of worcestershire
1 vidalia onion, wedged
1 lb mushrooms, thickly sliced
2 cans cream of mushroom soup
2 cups red wine
8 oz sour cream

I combined the stew beef and worcestershire in a zip lock freezer bag, then the onions and mushrooms in another one while still at the house. I like to try to prep ahead of time to save work and cooler space.

I used a 14" DO, and lightly browned beef first with all of the coals at the bottom. Then stirred in mushrooms & onions. Added cream of mushroom soup & wine next. Stir it all up and moved the majority of the coals to the top, then slow cooked somewhere between 3-4 hours. Stir in the sour cream and serve over egg noodles.

 

[chris snell]

It's a thread revival. I finally got my new dutch oven. Let's see some more recipes. I'd like to see Walter's chicken and rice recipe, along with any other whole-meal-in-a-bowl recipes.

 

[Mike_Rupp]

It's a thread revival. I finally got my new dutch oven. Let's see some more recipes. I'd like to see Walter's chicken and rice recipe, along with any other whole-meal-in-a-bowl recipes.

I've always thought Boeuf Bourguignon was be awesome on the trail. The ingredients will stay fresh for a while in the fridge and it's hard to find fault with rustic French food.

Les Halles's Boeuf Bourguignon:

Ingredients
2 pounds of beef shoulder or neck, cut into 1 1/2?inch pieces
Salt and pepper
1/4 cup olive oil
4 onions, thinly sliced
2 tablespoons all-purpose flour
1 cup red Burgundy
6 carrots, cut into 1-inch pieces
1 garlic clove
1 bouquet garni
A little chopped flat parsley

Procedures

1: Season the meat with salt and pepper. In the Dutch oven, heat the oil over high heat until it is almost smoking. Add the meat, in batches, and sear on all sides until it is well browned. When all the meat is a nice, dark brown color and has been set aside, add the onions to the pot. Lower the heat to a medium high until the onions are soft and golden brown (about 10 minutes). Sprinkle the flour over them. Continue to cook for about 4 to 5 minutes, stirring occasionally, then add the red wine. Naturally, you want to scrape up all the really good fond from the bottom of the pot with your wooden spoon. Bring the wine to a boil.

2: Return the meat to the pot and add the carrots, garlic, and bouquet garni. Add just enough water so that the liquid covers the meat by one third?meaning you want a ratio of 3 parts liquid to 2 parts meat. Bring to a boil, reduce to a gentle simmer, and let cook for about 2 hours, or until the meat is tender.

3: Check the dish every 15 to 20 minutes, stirring and scraping the bottom of the pot to make sure the meat is not sticking or scorching. You should also skim off any foam or sum or oil collecting on the surface. When done, removed and discard the bouquet garni, add the chopped parsley to the pot, and serve.

Frankly, I wouldn't use water in the recipe as Bourdain calls for. I'd either use wine or beef stock.

 

[Mike_Rupp]

Here's another recipe that perfect for the DO:

Irish Beef Stew