My thoughts were chicken enchiladas, a yummy old fashioned mac %26amp; cheese, or chicken cordon bleu. Any ideas for these or other options? Last year we had ribs, jambalaya, beef burgundy, lasagna, and stuffed tenderloin as entries. Thanks for your help!! (Hungry yet!) It has to be made in a dutch oven.Our camping group is having a dutch oven cook-off contest. Does anyone have a good recipe for the campground?
I compete in more than 10 Dutch oven competitions every year. From experience you need to practice your dish(es) to do will in any cooking competition. Here are a few recipes from my cookbooks i have written for you to try. I don't know what your rules are or what size Dutch ovens you will be using or how many so, I hope this helps.
Chicken Cacciatore
David Herzog
1 fryer chicken, cut into sections
1 medium onion, cut in half then sliced
1 green bell pepper, sliced
2 Tbs. Italian seasoning
1 tsp. rubbed sage
2 Tbs. granulated garlic
1 Tbs. whole rosemary
1 15 oz. cans diced tomatoes
1 c. flour or seasoned bread crumbs
Salt and pepper to taste
Preheat a well oiled 12” or 14” Dutch oven to about 350o. In a plastic bag, combine flour, salt and pepper, 1 Tbs. garlic and sage; shake to mix well. Place chicken 2 or 3 pieces at a time in the bag and shake to coat evenly. Place all the chicken into the bottom of the Dutch oven. Cover and bake at 350o for 30 minutes, turning once.
While the chicken is baking, combine in a large bowl; tomatoes, Italian seasoning, rosemary, 1 Tbs. garlic, onions and bell peppers, stir well. After 30 minutes, pour tomato mixture over chicken and bake covered 30 to 45 minutes more. Chicken is done when you can smell it.
Serves 6
Devil’s Tooth Cheesecake
By Sheila Mills from “Rocky Mountain Kettle Cuisine”
Crust:
1 pkg. chocolate cookie wafers (Nabisco), crushed
½ cube melted butter
Mix crumbs and butter well. Press into a foil lined 10” Dutch oven and at least 1” up the sides.
Filling:
2 8oz. packages cream cheese
1 c. sugar
1 16 oz. tub ricotta cheese
6 eggs
½ c. sour cream
1 ½ tsp. almond extract
1 ½ tsp. vanilla
12 oz. chocolate chips
¼ c. butter
½ c. whipping cream
Mix first five ingredients until smooth. Melt chips, butter and cream over low heat until smooth, stirring occasionally, add almond extract.
Pour 1/3 of the white mixture into chocolate mixture, mix well. Pour into crust. Add vanilla into remaining white mixture and carefully pour over chocolate layer in Dutch oven.
Bake 1 hour 15 minutes. Done when the top cracks and cake is firm. Desert is great warm, but is better if it cools over night.
Dave’s Sourdough Beer Bread
David Herzog
1 cup whole wheat flour
2 cups all purpose flour
1 cup sourdough starter, room temperature
3 Tbs. honey, or sugar if honey is not handy, can substitute same amount of Splenda®
1 Tbs. baking powder
1½ tsp. baking soda
½ tsp. kosher salt
1 cup warm beer, the darker the more flavor
½ cup butter, melted
1 tsp. granulated garlic, optional
Add the honey or sugar to the sourdough starter, set aside for 30 minutes. In a medium bowl combine flours, soda, powder, and salt, stir well to incorporate well. Add sourdough starter and beer. Stir until just moistened. Pour dough into a greased 10” deep Dutch oven. Cover and let rest 10 minutes. Add garlic to melted butter if you like then pour over the dough at the end of the 10 minutes. Bake at 350° for 30 to 35 minutes. Remove from heat and let rest 10 more minutes before turning out onto a cooling rack. Let cool completely before serving.
Serves 6 to 8
Dutch Oven Style Spumoni Ice Cream
David Herzog
1 package pistachio instant pudding (3.4 oz.)
1 package chocolate instant pudding (3.4 oz.)
1 package vanilla instant pudding (3.4 oz.)
For each package of pudding:
2 c. milk
½ c. sugar
1 egg
¼ tsp. lemon juice
1 can evaporated milk (12 oz.)
1 c. heavy whipping cream
For pistachio flavor:
¾ c. pistachio nuts, shelled and chopped
For strawberry flavor:
¼ cup strawberry flavored Nestlie’s Quick or similar
1/8 tsp red food coloring
¼ c. dehydrated cherries
3 10” Dutch ovens, chilled in ice and rock salt, one for each flavor
Pack the Dutch ovens in ice layered with rock salt within ¼ inch from the top of the oven.
For each flavor, mix pudding and milk. In a separate bowl, mix sugar and egg, add to pudding mixture.
Pour mixture into a dry Dutch oven, add whipping cream and evaporated milk; stir. Cover with lid.
Lift the lid and stir every 15 minutes. Add ice and rock salt as needed, and drain water every 30 minutes. Total freezing time, about 90 minutes, or longer if it’s hot out. May be eaten soft but more time is needed for a harder product. When frozen, combine all 3 flavors and lightly swirl together just before serving. Or, layer in another Dutch oven like a cake. Serves 24 to 30
Dave's Ancho Chili
David Herzog
3 dried ancho chiles (similar or same as dried poblano peppers)
1-3 tablespoons olive oil
1 1/2 lbs boneless pork shoulder, finely chopped
2 lbs boneless chuck steak, 1/2 inch cubes
6 strips bacon, chopped
1 large onion, chopped
3 cloves garlic, minced
1 Tbsp cumin
1 tsp red chili powder
1 Tbsp dried oregano
1 bay leaf
1 (28 oz) can whole peeled tomatoes, briefly pulsed in blender (I use a rocket chef when camping)
24 oz beer (I like dark beer)
1/2 lb beef neck bones
2 (15 oz) cans black beans, drained
1 Tbsp distilled white vinegar
2 oz dark chocolate, chopped
1/4 tsp. ground cinnamon
salt and pepper
Toast the dried chiles in a skillet over medium heat, turning often, until fragrant and puffed up, 2 minutes. Cut in half; remove cores. Transfer chiles to a bowl; cover with boiling water. Set aside.
Heat olive oil in a large Dutch oven over medium-high heat and working in batches, brown pork and beef until browned. Transfer meat to a plate as it is browned.
Meanwhile, put chiles and 1/2 cup soaking liquid into a blender; puree. Reduce heat to medium-low. Add bacon and cook until browned, remove bacon and save for later, then add onion and garlic to the bacon fat and cook, stirring often until softened, 6 to 8 minutes. Stir in cumin, oregano, chili powder (if using), bay leaf, 1 teaspoon salt, and 2 tablespoons reserved chile seeds (more for heat, if desired). Cook 1 minute, add chile puree and raise heat to medium-high; cook, stirring for 2 minutes.
Return meat to pot. Add 2 teaspoons salt, tomatoes, beef bones, and beer. Bring to a boil then reduce heat to medium-low Simmer, stirring occasionally, 1 1/2 hours. Add strained and rinsed black beans and cook for another 30-45 minutes. Discard beef bones and bay leaf. Add vinegar and chocolate chunks and stir until chocolate is melted. Add the reserved bacon to your bowl at the end if you like it crispy, or toss it in the pot and stir if you like it softer.Our camping group is having a dutch oven cook-off contest. Does anyone have a good recipe for the campground?
I've been cooking in and on Dutch Ovens for +50 years. Boy Scouts, church groups, family, and friends. I have sizes from 5 inches to 22 inches. I tell you this to let you know I have a little experience.
People ask me ';what can you cook in those things?'; My reply is quite simple, ';if you can cook it at home, you can cook the same in or on a Dutch Oven.';
Notice I keep saying ';or on,'; well just turn it over, build your fire on the back, place the lid on upside down, and you have a great skillet.
I accepted a challenge from my church once. They chose Thanksgiving dinner. For 300 people! I had a lot of help, tons of fun, in a ice storm in Texas!
So use your imignation.
I love Châteaubriand. It is traditionally served with béarnaise sauce and a bouquetière of vegetables. Baked fresh bread. Red wine, and finished off with a good berry cobbler and cowboy coffee. If you need recipes email me.
http://www.dontkickbees.com/affiliates/j…
try that cookbook. its awesome
One of our falies favorite camping recipes was make a thick chili and drop globs of cornbread on top to cook. This is perhaps not fancy enough for a bake-off but tastes mighty good.
cheater cheater pumpkin eater
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