Dutch Oven (DO) Cooking
by Christina King
Check out the two African Potjiekos (DO's) that use real hard wood (mahogany) coals!
It is not as hard as it appears and your group will eat it up. Check out a product page for an aluminum DO.
Find a level place to bake. Make sure it is safe from people (stepping on the hot coals) and fire hazards (out of the wind is good also). Place 20 charcoal briquettes in a pyramid shape in a firepan with legs (best) or on the round baking sheet with a fire blanket below it (or sand).
Add some lighter fluid to the coals (enough to get the coals started). Let the coals start to get gray on the edges. Spray the inside of the dutch oven with PAM vegetable spray. Do not spray lid. After the coals have begun to get gray, place ~12 coals (using tongs) in a symmetrical pattern on top of the lid (outside) of the dutch oven. Symmetrically arrange the remaining ~8 coals (using tongs) on the round baking sheet. Place the dutch oven on top of the 8 remaining coals to preheat (using the channel locks to grasp the dutch oven handle). Usually, preheat the dutch oven for approximately 10 minutes. See the pictures at the top of this page to get an idea on how to place the coals.
You are now ready for a recipe. You can order our club cookbook or find some great recipes in the links below.
Kings Potato Casserole
6 medium potatoes- grated (pre-cooked hash browns work great)
1 pint sour cream
¼ cup butter, melted
1 ½ cup shredded cheddar cheese
1 can cream of chicken soup
1/3 cup chopped scallions
On top: 2 T crushed cornflakes + 2 T melted butter
Mix all (potatoes, sour cream, butter, cheese, soup, scallions) together and place in greased baking dish. Sprinkle crushed cornflakes/butter mixture on top and bake 45 minutes.
1 pkg hash browns (l lb thawed)
1 can cream of chicken soup
12 oz sour cream
4 cups shredded cheddar cheese
½ stk butter, melted
Mix soup and sour cream. Stir in potatoes until coated. Add cheese. Put into greased baking dish, melt butter and pour on top. Bake until golden brown, 1 hour.
Mexican casserole dinner for 14 people
2 and 3/4 doz Corn tortillas
105 oz Refried beans
47 oz Whole green chilies
2 and 1/4 lb grated mild cheddar cheese
2 and 1/4 lb grated Jack cheese
1 and 3/4 lb grated Jalapeno Jack cheese
28 oz Salsa (medium)
11 oz Black olives (whole)
14 oz Sour Cream
Place a few corn tortillas on the bottom of the dutch oven and layer the ingredients in the dutch oven. Refried beans, green chilies, jack/cheddar cheeses, salsa, corn tortillas, and repeat. Stop layering at least one inch from top of dutch oven. Finish with the salsa, grated jalapeno cheese, and whole black olives. Bake for 30 to 45 minutes or until cheese is melted and entire pie is heated through. Serve with sour cream, chips and salsa.
Note: This recipe probably needs two dutch ovens to serve fourteen people. Cut ingredients in half if using only one dutch oven. If you cannot find grated cheese you can grate your own or, thinly slice the cheese in the casserole and only grate the jalapeno cheese on top. If you like it spicy, use hot salsa and fresh jalapeno peppers, layered in the casserole. Pre-cooked/drained taco meat can also be added.
Black Forest Cake
1 can Cherry pie filling
1 Box Choc Cake (prepare according to directions- eggs, oil, water)
Prepare batter, fill greased DO with 1/3 batter. Pour cherry pie filling in even amounts around the cake. Cover cherries with remaining batter. Bake about 30 minutes. Serve warm with can of whipped cream.
½ stick butter
1 can cherry pie filling
1 box yellow cake mix
1 can crushed pineapple
Melt butter first. Preheat DO, then add cherry pie filling and crushed pineapple. Dump dry yellow cake mix on top of fruit mixture, then pour melted butter on the top. Bake 45 minutes until crust starts to set up a little. When done, let it set for a few minutes away from coals then serve.
DO Boboli Pizza
Boboli Pizza dough (comes with pizza sauce)
1 pkg shredded mozzarella cheese
Any other pizza toppings you want to add
Spray bottom of DO with Pam. Press dough in a 12inch minimum DO. Spread pizza sauce, add toppings, then cheese last. Use a few more briquettes as this needs to be hotter than 350 degrees (but dont burn the bottoms). Bake until cheese is melted and slightly browned.
DEANS GUADALUPE CHILI
Canyonlands 2001, Feeds 4-6 Persons
(For double recipe, double ingredients and use more coals in 12" Dutch oven.) Use 10 inch Dutch Oven.
2 Cans, 12 ounce each, Canned Beef with gravy (Hereford Roast Beef with Gravy, Product of Brazil and sometimes Argentina)
1 Large (#10) Can Chili Con Carne (Hot or mild as you like)
2 Cloves Garlic
1 Onion, Chopped
1 Can Corn (Drained)
3 Cup Grated Cheese (I like cheddar)
1 4 ounce Can Diced Green Chilies (Can also used chopped jalapeno or other types)
2 6 ounce packages Cornbread Mix prepared as directed
(Usually with 1 egg and 1/3 cup milk each package)
Preheat Dutch oven and spray with non-stick spray.
Mix the Garlic, and Onion in the Dutch oven and sauté.
Add the Beef, Chili Con Carne, and Corn.
Bring to simmer and cook mixture for approximately 20 minutes to blend flavors.
Spread the Grated Cheese on top of Beef/Chili mixture.
Mix Cornbread with the Green Chilies and spoon on top of the Beef/Chili.
Bake for 40 to 45 minutes or until cornbread is done.
6 or 7 coals below the Dutch oven, 16-18 coals on top.