Sunday, March 7, 2010

YUMMY Dutch Oven Cooking!

Last summer Laurence's brother Glen came out and spent a couple of wonderful weeks. He really got us back into cooking with cast iron and Dutch ovens. We had so much fun!! I have continued to cook using cast iron since then. I am so glad I have!! Thanks Glen!

My friend Annette and I decided to take a Dutch oven cooking class through our Community Ed. at the school. I am soooooo glad we did!!
We had prime rib, rolls, cornbread, potatoes and cobbler. It was so very good. I learned a lot. First was the prime rib. It was boneless and he cut it into 2 pieces that would each fit inside a 12" Dutch oven. First he liberally sprinkled a mixture of oregano, paprika, garlic and pepper over the prime rib. Then put a layer of salt in the bottom of the oven. Next, in went the meat. One was with the fat up and the other was with the fat down, just so we could see if there was a difference.

Then the oven was filled on up with salt. The salt acts as an insulator. However, you can do it without the salt as well. (I think if I do it myself I'll forgo the salt, but it was fun to try.) Next, on with the lid, and then 16 charcoal briquets on top of the oven and 7 underneath. It was to cook for about 3 hours. The oven was turned 1/4 turn every 30 minutes and the lid was turned the opposite direction 1/4 turn at the same time. This was to prevent hot spots.

This is a farrier's pouch that he has adapted as a utensil holder. It is really a great idea. I was thinking that it sure would have been nice last summer when Glen and Laurence went camping. It rolls up so nicely and keeps everything together.
Our fearless instructor was checking out the blackberry cobbler. Notice that all of the ovens sit in their very own oil pan. This holds the briquettes and controls the fire danger. Standing right behind this is my dear friend Annette.

Cornbread was cooked in my Dutch Oven. It was really good!! (I got to bring home the leftovers!!) And so, so simple!!
2 packages Jiffy cornbread mix
2 eggs
1 can corn (he says creamed corn is even better)

Put into the Dutch Oven and cook until a toothpick comes out clean.
You can add jalapeno peppers or bacon or honey or cheese if you would like. You need to double the ingredients for a 12" Dutch oven.
The other recipe that he made was
Dutch Oven Potatoes
2 medium onions sliced
1/2 cube butter/margarine
5 cloves garlic minced
1 1/2 C. sliced fresh mushrooms
15 potatoes sliced
1 can cream or mushroom or chicken soup
1 can cheddar cheese soup
1 C. sour cream
2 T. worcestershire sauce
1 T. soy sauce
salt & pepper to taste
Heat a 12" dutch oven using 18-20 briquettes on the bottom until oven is hot. Add butter, onions, garlic and mushrooms. Stir, then cover and cook until onions are translucent. Add potatoes. Add remaining ingredients and stir until all potatoes are coated. Cover and cook 60 minutes using 10-12 briquettes bottom and 12-14 briquettes top heat. Stir pot gently every 15 minutes.

Be sure to rotate this every 30 minutes, just like the meat.


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