This is the roast that I made for this weeks Sunday Dinner. It was published in Scouting magazine by my friend in the Dominican Republic. It calls for a beef roast but I used a Pork one instead.
I cooked this in my house. I set it too cook for 3 hours at 250 degrees. It turned out great. Hope you will enjoy it.
Kalamata Roast
First, you’ll need to preheat your 12-inch Dutch oven to about 275 degrees. That means you’ll want to place 13 coals on top and 7 coals on bottom.
Ingredients
•3- to 4-pound beef chuck roast, bone in or boneless
•¾ cup beef broth
•½ cup brown sugar
•1½ teaspoon oregano
•1 teaspoon basil
•1 tablespoon Italian seasoning
•1 teaspoon salt
•1 teaspoon pepper
•1 large garlic clove, chopped
•½ cup sun-dried tomatoes packed in oil, sliced into thin strips
•½ cup kalamata olives, pitted and sliced
•1 (10-ounce) jar or 1 cup fresh or frozen pearl onions (not pickled)
Brown roast on all sides in Dutch oven. Pour beef broth over entire surface of roast. Evenly sprinkle remaining ingredients on top in the order listed. Cook low and slow for 3-5 hours. You can maintain this low simmer by placing two additional coals on top and two below every hour or so, depending on the weather.
Note: If you have any leftovers (fat chance), chunk up the meat, pour your favorite marinara sauce over it, heat, and serve with pasta. Amazing!
SERVES ABOUT 8-10
I also made a really good Rice Pilaf. I got the recipe from Cooks.com
Rice Pilaf
1/2 cup butter
2 to 2 1/2 cups boiling water, chicken stock or water in boullion cubes
1/4 cup lemon juice
1 tsp salt
1 c long grain rice
Melt butter in heavy saucepan. Add rice and saute over low heat for several minutes until butter is bubbly. Add boiling liquid, salt and lemon juice and stir once or twice. Cover pan tightly and cook over low heat for about 20 minutes or until rice has absorbed all liquid. The trick to making perfect pilaf is too add boiling liquid to the sauted rice and then not remove the cover until the rice is cooked. You can peek after 15 minutes to make sure no additional liquid in necessary. 4 to 6 servings.
Whole Wheat Dinner Rolls (This is one of our favorites)
2 Tbsp SAF instant yeast
1/2 cup plus 1 Tablespoon sugar
2 teaspoons salt
3 cups whole wheat flour
2 1/4 cups warm water
1/4 cup shortening
2 eggs
3 1/2 to 4 cups all-purpose flour
1/4 cup butter or margarine, melted
In a large mixing bowl, mix together yeast, sugar, salt and wheat flour. Then add water, eggs and shortening and mix. Add all purpose flour one cup at a time, until a soft dough is formed. Turn onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into four portions; shape each into 12 balls. Place 1 inch apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes. Bake at 375 degrees for 11-15 minutes or until browned. Brush with butter. Makes about 4 dozen. I like to do a crescent roll, so I will roll out some of the dough into a circle and cut triangles and roll them up into crescents.
This is a great recipe.
Hope you enjoy.
Monday, February 27, 2012
Sunday, February 19, 2012
Recipes from the RV show
This is a pork stew recipe that got lots of rave reviews at the RV show on Friday, February 17.
Savory Pork Stew
2 Tbsp Olive Oil
1 lb boneless pork shoulder, cut into 3/4 inch pieces
2 cans condensed cream of celery soup (or you can use any cream soup)
1 1/2 cups apple juice
1/4 tsp pepper
1/4 tsp. caraway seed
2 medium red potatoes, cut into chunks
3 carrots, diagonally sliced
3 cups coarsely chopped cabbage
1/2 cup milk
In a small Dutch Oven over medium heat, in hot oil, cook pork until browned on all sides. Add soup, juice, pepper and caraway. Heat to boiling. Reduce heat to low. Cover; cook 30 minutes, stirring occasionally.
Add potatoes and carrots. Cover; cook 10 minutes. Add cabbage. Cover; cook 15 minutes or until vegetables are tender.
Add milk. Heat through, stirring occasionally. Do not Boil.
Makes about 8 cups or 6 main dishes.
This recipe is courtesy of Bakin' Bill Johnson. One of my friends who is a great dutch oven chef.
This one was also one that got lots of great reviews. In fact, Brian Woolley from Channel 2 really liked it.
Spicy Pasta and Bean Soup
Olive oil cooking spray
1 medium onion, finely chopped (about 1/2 cup)
1 clove garlic, minced
2 cans condensed tomato soup
2 soup cans water
1 cup canned small white beans, rinsed and drained (can use dried beans cooked)
1 can (4 oz) chopped green chilies
1 cup cubed cooked chicken
1 cup cooked small shell macaroni (about 1/2 cup dry)
Spray 10 inch Dutch Oven with olive oil cooking spray.
Heat over medium heat 1 minute. Add onion and garlic; cook until onion is tender, stirring often.
Stir in soup, water, beans and chilies. Heat to boiling. Add chicken and macaroni. Heat through, stirring occasionally. Makes 7 1/2 cups or 5 servings.
This recipe is courtesy of my friend Bakin' Bill Johnson.
Savory Pork Stew
2 Tbsp Olive Oil
1 lb boneless pork shoulder, cut into 3/4 inch pieces
2 cans condensed cream of celery soup (or you can use any cream soup)
1 1/2 cups apple juice
1/4 tsp pepper
1/4 tsp. caraway seed
2 medium red potatoes, cut into chunks
3 carrots, diagonally sliced
3 cups coarsely chopped cabbage
1/2 cup milk
In a small Dutch Oven over medium heat, in hot oil, cook pork until browned on all sides. Add soup, juice, pepper and caraway. Heat to boiling. Reduce heat to low. Cover; cook 30 minutes, stirring occasionally.
Add potatoes and carrots. Cover; cook 10 minutes. Add cabbage. Cover; cook 15 minutes or until vegetables are tender.
Add milk. Heat through, stirring occasionally. Do not Boil.
Makes about 8 cups or 6 main dishes.
This recipe is courtesy of Bakin' Bill Johnson. One of my friends who is a great dutch oven chef.
This one was also one that got lots of great reviews. In fact, Brian Woolley from Channel 2 really liked it.
Spicy Pasta and Bean Soup
Olive oil cooking spray
1 medium onion, finely chopped (about 1/2 cup)
1 clove garlic, minced
2 cans condensed tomato soup
2 soup cans water
1 cup canned small white beans, rinsed and drained (can use dried beans cooked)
1 can (4 oz) chopped green chilies
1 cup cubed cooked chicken
1 cup cooked small shell macaroni (about 1/2 cup dry)
Spray 10 inch Dutch Oven with olive oil cooking spray.
Heat over medium heat 1 minute. Add onion and garlic; cook until onion is tender, stirring often.
Stir in soup, water, beans and chilies. Heat to boiling. Add chicken and macaroni. Heat through, stirring occasionally. Makes 7 1/2 cups or 5 servings.
This recipe is courtesy of my friend Bakin' Bill Johnson.
Friday, February 17, 2012
Utah Boat Show recipes
Last Weekend February 10 and 11 I had the opportunity to share my love of Dutch Oven cooking
doing demonstrations. I made 2 different dishes. These were cooked on a campstove with a kitchen dutch oven, but you can do them with charcoal briquets and a camp dutch oven.
Mandarin chicken
1 can condensed chicken broth, divided
2 Tbsp cornstarch
1/4 cup vinegar
1/4 cup sugar
1 Tbsp soy sauce
1/2 tsp ground ginger
1 can (8 oz) sliced water chestnuts, drained
1 lb skinless, boneless chicken breasts, cut into 1 inch chunks
1 small green or sweet red pepper, cut into strips
1 can mandarin oranges, drained
hot cooked rice
In a cup, stir together 1/4 cup of broth and the cornstarch until well blended; set aside. In a 10-inch cast-iron skillet over medium heat, combine remaining broth, vinegar, sugar, soy sauce, ginger and water chestnuts. Heat mixture to boiling.
Add chicken to skillet. Reduce heat to low. Cook 10 minutes. Add green pepper; cook 3 minutes more or until chicken is no longer pink.
Stir in cornstarch mixture. Cook over medium heat until mixture boils and thickens, stirring constantly. Gently stir in oranges.
Serve over rice. Garnish with orange peel and fresh parsley sprig, if desired.
Makes about 4 cups or 4 servings
This recipe is courtesy of my friend Bakin' Bill Johnson
Tomato Beef Stew
1/2 lb ground beef
1 can condensed tomato soup
1/2 soup can water
1 cup frozen cut green beans
1/2 cup frozen sliced carrots
1 tsp. Worcestershire sauce
In small dutch oven over medium heat, cook beef until browned and no longer pink, stirring to separate meat. Spoon off fat. Stir in soup and water. Add beans, carrots, and Worcestershire sauce. Heat to simmering. Cook 10 minutes or until vegetables are tender, stirring occasionally. Garden Vegetable Beef Stew: Prepare Tomato Beef Stew as directed above, except substitute 1 1/2 cups frozen mixed vegetables for the green beans and carrots. Add vegetables as directed above.
Makes about 3 cups or 2 main dish servings.
The people who tasted these said they were very good. Of course, I think they are good recipes as well.
This recipe is courtesy of my friend Bakin' Bill Johnson
doing demonstrations. I made 2 different dishes. These were cooked on a campstove with a kitchen dutch oven, but you can do them with charcoal briquets and a camp dutch oven.
Mandarin chicken
1 can condensed chicken broth, divided
2 Tbsp cornstarch
1/4 cup vinegar
1/4 cup sugar
1 Tbsp soy sauce
1/2 tsp ground ginger
1 can (8 oz) sliced water chestnuts, drained
1 lb skinless, boneless chicken breasts, cut into 1 inch chunks
1 small green or sweet red pepper, cut into strips
1 can mandarin oranges, drained
hot cooked rice
In a cup, stir together 1/4 cup of broth and the cornstarch until well blended; set aside. In a 10-inch cast-iron skillet over medium heat, combine remaining broth, vinegar, sugar, soy sauce, ginger and water chestnuts. Heat mixture to boiling.
Add chicken to skillet. Reduce heat to low. Cook 10 minutes. Add green pepper; cook 3 minutes more or until chicken is no longer pink.
Stir in cornstarch mixture. Cook over medium heat until mixture boils and thickens, stirring constantly. Gently stir in oranges.
Serve over rice. Garnish with orange peel and fresh parsley sprig, if desired.
Makes about 4 cups or 4 servings
This recipe is courtesy of my friend Bakin' Bill Johnson
Tomato Beef Stew
1/2 lb ground beef
1 can condensed tomato soup
1/2 soup can water
1 cup frozen cut green beans
1/2 cup frozen sliced carrots
1 tsp. Worcestershire sauce
In small dutch oven over medium heat, cook beef until browned and no longer pink, stirring to separate meat. Spoon off fat. Stir in soup and water. Add beans, carrots, and Worcestershire sauce. Heat to simmering. Cook 10 minutes or until vegetables are tender, stirring occasionally. Garden Vegetable Beef Stew: Prepare Tomato Beef Stew as directed above, except substitute 1 1/2 cups frozen mixed vegetables for the green beans and carrots. Add vegetables as directed above.
Makes about 3 cups or 2 main dish servings.
The people who tasted these said they were very good. Of course, I think they are good recipes as well.
This recipe is courtesy of my friend Bakin' Bill Johnson
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