BBQ Johnny (NL)
Veganer
Hallo Leute,hier einige Rezepte(leider in englisch) die ich aufs Internetz gefunden habe.
DUTCH OVEN RECEPTEN
Dutch Oven Rabbit
1/2 lb. smoked sliced bacon; cut into 1" pieces 4 cloves garlic; minced
1 tsp. dry rosemary; crumbled 1 yellow onion; chopped fine
1 (3 lb.) rabbit; cut into pieces 1 1/2 cup sliced fresh mushrooms
1/2 cup all-purpose flour 3/4 cup beef stock
1 tsp. seasoned salt 2 Tbs. balsamic vinegar
1 tsp. coarse ground black pepper 1 cup sour cream
Heat a 12" Dutch oven using 18-20 briquettes bottom until hot. Add bacon to hot oven and fry until half cooked. Add rosemary.
In a large bowl combine flour, seasoned salt and black pepper; stir to mix. Dredge rabbit pieces in seasoned flour then add to Dutch oven. Fry rabbit pieces with bacon until brown on all sides. Add garlic, onion and mushrooms and continue cooking until vegetables are soft and onions are translucent. Combine beef stock and vinegar; pour over all then cover oven. Replenish briquettes with 10-12 on bottom and 14-16 on the lid; bake for 1 hour. After an hour stir in sour cream then replenish briquettes with 8-10 on bottom and 12-14 on the lid and continue cooking an additional 45-60 minutes or until rabbit is tender.
Serve over steamed white rice or cooked fettucini noodles.
Serves: 6
Rabbit Stew
4 Tbs. butter 1 tsp. dry rosemary; crumbled
3 lbs. rabbit meat; cut into pieces 1 bay leaf
1/2 cup all-purpose flour 4 cups hot water
2 tsp. seasoned salt 4 cups dry red wine
2 tsp. coarse ground black pepper 3 cups diced carrot
5 cloves garlic; sliced 6 medium potatoes; peeled and diced
1 1/2 cup sliced fresh mushrooms 1 (1 lb.) bag frozen peas
3 stalks celery (include leaves); chopped 1/3 cup all-purpose flour
2 medium yellow onions; chopped 1/2 cup cold water
1 tsp. salt
Heat a 12" Dutch oven using 18-20 briquettes bottom until hot. Add butter and let melt.
In a large bowl add flour, 1 tsp. of seasoned salt and 1 tsp. of the black pepper; stir to mix. Dredge rabbit pieces in seasoned flour then add to hot oven. Brown rabbit pieces on all sides. Add mushrooms and garlic; continue cooking until mushrooms soften. Add celery, onion, salt, remaining seasoned salt, remaining black pepper, bay leaf, hot water and red wine. Cover oven and bring contents to a boil.
When contents of oven come to a boil replace the bottom briquettes with 12 freshly lit briquettes and add 10 briquettes to the lid. Continue to simmer contents for 1 hour stirring regularly.
After 1 hour stir in the carrots, potatoes and peas. Replace bottom and top briquettes with freshly lit briquettes, 12 on bottom, and 10 on the lid. Continue to simmer stew for 30-45 minutes or until carrots and potatoes are fork tender.
Combine 1/3 cup all-purpose flour with 1/2 cup cold water; stir until well blended and smooth. Stir flour mixture into the stew; continue to cook and stir stew until thickened. (Contents must be at a low boil to reach maximum thickness so adjust bottom heat if necessary.)
Serves: 6-8
Calico Chicken
6 chicken breast halves; boneless, skinless (1) 4 oz. can diced green chiles; drained
1 packet taco seasoning (1) 11 oz. can mexicorn; drained
8 oz. pepper jack cheese (1) 15 oz. can black beans; drained
1/4 cup melted butter 1/2 cup black olives; sliced
1/2 cup melted butter 1/2 cup green onions; sliced
1/2 cup corn flakes; crushed
Place 1 chicken breast between 2 pieces of waxed paper and gently pound with a meat mallet until about 1/8" thick. Repeat with remaining chicken breasts. Sprinkle about 1/2 tsp. of taco seasoning on the boned side of each breast. Place a 1/2" x 1 1/2" slice of pepper jack cheese on each chicken breast then roll up jelly roll fashion. Tuck in ends and seal well with a toothpick. Dip each chicken roll in melted butter then roll in corn flake crumbs, turning to thoroughly coat each roll. Place in a lightly greased 12" Dutch oven. Bake using 10-12 briquettes bottom and 16-18 briquettes top for 35-45 minutes or until chicken is lightly browned. Remove chicken from oven and remove toothpicks. Wipe the oven clean with a paper towel.
In a large bowl mix together green chiles, mexicorn, black beans, tomato, olives, green olives and 2 Tbs. of the taco seasoning. Spoon vegetables into Dutch oven. Place chicken rolls on top of the vegetable mixture. Grate the remaining cheese and sprinkle over the chicken rolls. Cover and bake an additional 10-15 minutes until vegetables are warmed thru and the cheese has melted.
Serves: 6
Fiesta Chicken With Black Beans
2 (15 oz.) cans corn; drained 3 Tbs. ground cumin
2 (15 oz.) cans black beans; drained 2 Tbs. chili powder
2 yellow onions; halved and thinly sliced 2 tsp. salt (to taste)
2 green bell peppers; cut in strips 1-2 tsp. coarse ground black pepper (to taste)
6 cloves garlic; minced 8 boneless, skinless chicken breast halves; cut in strips
1 (30 oz.) can whole tomatoes; drained and chopped Emeril's Southwest Spice* to taste
2 (6 oz.) cans tomato paste 1 lb. pepper jack cheese; grated
1 (8 oz.) can diced green chiles; drained 2 lb. cheddar cheese; grated
In a 12" Dutch oven combine corn, black beans, onion, bell pepper, garlic, tomatoes, tomato paste, chiles, cumin, chili powser, salt and black pepper; stir to mix well. Taste and adjust for seasoning. Season chicken with Emeril's Southwest Spice then add to Dutch oven contents; stir to mix in. Cover oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 1 1/2 - 2 hours until chicken is cooked thru and no longer pink. Spread cheese over top replace lid and bake for 5 additional minutes until cheese has melted.
Serve with warmed flour tortillas or over rice.
*The recipe for Emeril's Southwest Spice seasoning can be found on my recipes page under Seasonings.
Serves: 10-12
Emeril's Southwest Spice
This is the recipe for Emeril Lagasse's "Southwest Spice" seasoning as found on the Food Network recipe pages.
2 Tbs. chili powder 1 Tbs. dried oregano
2 Tbs. paprika 2 tsp. ground cumin
1 Tbs. ground coriander 1 tsp. black pepper
1 Tbs. garlic powder 1 tsp. cayenne pepper
1 Tbs. salt 1 tsp. crushed red pepper
Combine all ingredients thoroughly and store in an airtight jar or container
Yields about 1/2 cup.
Herb RoastedTurkey
Turkey Basting Sauce
(1) 15 lb. fresh turkey 1/2 cup butter; melted
1 onion quartered 1 tsp. dried mint leaves
1 bay leaf 1/2 tsp. dried thyme
2 cloves garlic; sliced 1/2 tsp. dried sage
6 cloves garlic; pressed 1/2 tsp. dried marjoram
1 cup water 1/2 tsp. sweet basil
1 tsp. celery salt
Mashed Potatoes 1 tsp. salt
7 medium potatoes; peeled & sliced 1 tsp. fresh ground black pepper
salt and pepper to taste
1/4 cup butter Gravy
1/4 cup milk 2 Tbs. cornstarch
1/2 cup water
salt and pepper to taste
drippings from Dutch oven
Rinse turkey, making sure it is thawed completely. Pat dry. Twist wings in behind. Place quartered onion, bay leaf, and sliced garlic in the cavity of the turkey. Rub pressed garlic all over the outside skin of the turkey. Place the turkey into a 15" deep Dutch oven. Pour 1 cup of warm water into the bottom of the Dutch oven. Cover and cook using 15-18 briquettes bottom and 24-28 briquettes top.
Prepare basting sauce in a small dish by adding melted butter and herbs. Stir until well blended. Brush turkey with basting sauce often as turkey cooks. Replace coals every 50-60 minutes until a thermometer inserted into the thickest part of the breast meat reaches 170° F.
Arrange potatoes in bottom of Dutch oven around the turkey about one hour before meat is to be done. When potatoes are cooked, remove them from the oven and mash them with butter and milk. Season with salt and pepper.
When turkey is done remove it from the Dutch oven. Increase briquettes on bottom of Dutch oven to 28. Add cornstarch to 1/2 cup water and stir until dissolved. Whisk cornstarch mixture into drippings in Dutch oven. Stir until mixture comes to a boil. Season gravy with salt and pepper.
Enjoy!
Serves: 12+
Zippy Sticky Chicken
10 skinless chicken thighs 2 Tbsp. red onion; minced
2/3 cup ketchup 2 cloves garlic; minced
2/3 cup chutney 2 tsp. hot sauce
2 Tbs. olive oil 1 tsp. salt
1 lemon; juiced 1 tsp. coarse ground black pepper
Arrange chicken thighs In a 12" Dutch oven. In a medium bowl mix together olive oil, ketchup, chutney, garlic, onion, salt, pepper, hot sauce and lemon juice. Pour sauce over chicken then cover and bake using 8-10 briquettes bottom and 14-16 briquettes top for 60-75 minutes.
Serve over rice.
Serves: 8-10
Emeril's Rustic Rub
This is the recipe for Emeril Lagasse's "Rustic Rub" seasoning as found on the Food Network recipe pages.
2 Tbs. + 2 tsp. paprika 1 Tbs. cayenne pepper
2 Tbs. garlic powder 1 Tbs. onion powder
2 Tbs. salt 2 1/2 tsp. dried oregano
1 Tbs. + 2 tsp. ground black pepper 2 1/2 tsp. dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container
Yields 3/4 cup.
Essence (Emeril's Creole Seasoning)
This is the recipe for Emeril Lagasse's "Essence" creole seasoning as found on the Food Network recipe pages.
2 1/2 Tbs. paprika 1 Tbs. onion powder
2 Tbs. salt 1 Tbs. cayenne pepper
2 Tbs. garlic powder 1 Tbs. dried leaf oregano
1 Tbs. black pepper 1 Tbs. dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container
Yields about 2/3 cup.
Sweet And Spicy Polish Sausage
4 lbs. smoked polish sausages; cut into 1/2" slices 1/2 cup spicy mustard
2 med. yellow onions; halved then sliced 4 cloves garlic; minced
2 cups brown sugar 1 cup beer (your favorite)
To a 12" Dutch oven add sausage and onion. In a medium bowl combine remaining ingredients and stir to mix well. Pour over sausages and onion and then stir to mix. Place lid on oven and bake using 8-10 briquettes bottom and 12-14 briquettes top for 1 hour stirring every 15 minutes.
Serves: 8
Wagon-Master Camp Stew
2-3 lb. boneless chuck roast 1 tsp. sugar
1/2 cup flour 2 Tbs. worcestershire sauce
1 tsp. salt 1/2 tsp. paprika
1 tsp. pepper 1/2 tsp. tobasco
1/4 cup olive oil 5 carrots; peeled & sliced
1 large onion; diced 4 stalks celery; sliced
1 head garlic; minced 6 medium potatoes; diced
1 quart hot water 1 lb. bag frozen corn
2 packets brown gravy mix 1 lb. bag frozen petite peas
1 packet mushroom gravy mix 1 lb. bag frozen green beans
2 bay leaves 15 oz. can kidney beans
1 tsp. thyme
Trim excess fat from meat and cut into 1" cubes. In a medium size bowl combine flour, salt, and pepper and stir to mix. Add meat and mix until meat is well coated.
Heat a 12" deep Dutch oven using 24 briquettes bottom heat. Add olive oil then meat and brown meat on all sides. Add onion and garlic and continue cooking until onions are soft and translucent.
Add HOT water, gravy mixes, bay leaves, thyme, sugar, worcestershire sauce, paprika, and tobasco. Stir to mix completely. Bring to a boil then add carrots and celery. Return to boil and let cook 15 minutes.
Stir in remaining ingedients and bring contents to a boil. Cover Dutch oven and reduce briquettes on bottom to 12 and add 6 briquettes to the lid. Simmer for 30-45 minutes or until vegetables are soft.
Serves: 15-20
Dutch Oven Sweet Chili
1 lb. lean ground beef 2 (32 oz.) cans stewed tomatoes
6 cups dry red or pinto beans 1-2 cups honey (to taste)
2 large yellow onion; diced 2 tsp. cinnamon
8 cloves garlic; minced 1 tsp. cloves
1 lb. bacon; cubed 1 tsp. allspice
2 tsp. salt 2 Tbs. chili powder
1 1/2 tsp. ground black pepper 1-2 tsp. tobasco (optional)
HOT water to cover beans
Brown ground beef in a well oiled 12" deep Dutch oven using 18-20 briquettes bottom. Add beans, onion, garlic, uncooked bacon, salt, pepper, and enough hot water to cover beans. Cover and simmer using 14-16 briquettes bottom and 10-12 briquettes top for 1-2 hours or until beans are tender adding additional water as necessary.
Stir in tomatoes, honey, and remaining seasonings. Cover and continue to simmer for 1 hour.
Serves: 10-12
1,2,3,4,5 (Chinese Spare Ribs)
2 Tbs. vegetable oil 2 Tbs. rice or white vinegar
2 lbs. boneless pork spare ribs; cut into 2" pieces 3 Tbs. sugar
6 green onions; cut into 1" pieces 4 Tbs. soy sauce
1 Tbs. rice wine or dry sherry 5 Tbs. water
Heat a well oiled 12" Dutch oven using 20-22 briquettes bottom until hot. To hot oven add oil and spare rib pieces; sear ribs on all sides until brown. Add green onions. Mix together the remaining ingredients then pour over browned ribs. Bring liquid to a low boil then cover oven and simmer for 30-40 minutes using 10-12 briquettes bottom and 12-14 briquettes top; stirring every 10 minutes.
Serve with steamed white rice.
Serves: 4
Barbecue Pork Spare Ribs
5-6 lbs. boneless pork spare ribs 3 sweet yellow onions; thickly sliced
(1) 2 liter bottle Coca-Cola 2 cups Byron's Smokey Barbecue Sauce*
Trim most of the fat from ribs. Place ribs in a large bowl and pour coke over them until they are covered. Cover bowl with plastic wrap, place in the refrigerator and allow to marinade 12-24 hours. Pour liquid off ribs. Place one layer of ribs in a 12" deep Dutch oven. Place a layer of onions over ribs. Repeat process until all meat and onions have been used. Pour barbecue sauce over the top of ribs and onions. Cover and cook 90 minutes using 12-14 briquettes bottom and 12-14 briquettes top heat.
Serves: 10-12
Byron's Smokey Barbecue Sauce
2 Tbs. olive oil 1 tsp. celery salt
5 cloves garlic; finely minced 1 tsp. onion salt
3 cups Homestyle® Chili Sauce 1 tsp. ground black pepper
1/2 cup light brown sugar 1/2 tsp. Tobasco Sauce
1/2 cup Worcestershire sauce 2 Tbs. Wright's Liquid Smoke
1/3 cup red wine vinegar
Heat a 10" Dutch oven using 14-16 briquettes bottom until hot. Add olive oil and garlic and sautee for about 1 minute. Do not let the garlic burn. Add remaining ingredients and bring to a boil. Reduce briquettes on bottom to 10 and let simmer for 30 minutes. Sauce is great for beef, pork and chicken.
Yield: About 4 cups
Easy Baked Pork Chops
6 pork chops; center cut, bone in 1 (20 oz.) can sliced peaches
salt and pepper to taste 1/4 cup apricot preserves
1 box stove top stuffing for pork 1 Tbs. dijon mustard
4 Tbs. butter; melted 1 Tbs. dry minced onion
1 1/4 cups hot water
To a 12" Dutch oven add stuffing mix (including seasoning packet), butter, hot water and juice from canned peaches; stir to mix then spread evenly. Season pork chops with salt and pepper and arrange over top of stuffing. In a small bowl mix together preserves, mustard and minced onion. Spoon preserve mixture over top of chops and spread to coat. Arrange sliced peaches over the top.
Cover oven and bake using 8-10 briquettes bottom and 16-18 briquettes top for 60 minutes.
Serves: 6
Pineapple Glazed Standing Rib Roast
(2) 6-rib pork loin roasts; bones frenched 1/2 tsp. oregano
3 Tbs. olive oil 1/2 tsp. cayenne
1 Tbs. sweet hungarian paprika 1/4 tsp. celery seed
2 tsp. garlic powder 1 Tbs. salt
1 tsp. onion powder 1 tsp. ground black pepper
1/2 tsp. thyme 1 1/2 cups Pineapple Glaze*
Combine all herbs and seasonings in a small bowl and mix. Pat roasts dry of all excess moisture. Rub roasts all over with olive oil then apply seasoning mix and work into the meat. Place roasts in large ziploc bags and refrigerate 12-24 hours.
Let roasts stand at room temperature for 1 hour prior to cooking. Heat a 14" deep Dutch oven with 14 coals bottom and 16 coals top. Place roasts fat side up in the hot oven and roast for 1 1/2 hours or until internal meat temperature of thickest part of meat reaches 160° F. Brush roasts generously with pineapple glaze the last 5 minutes of cooking. Remove roasts from Dutch oven and allow to stand for 10 minutes then carve into chops and brush with additional glaze.
Serves: 12
Pineapple Glaze
1 1/3 cups dark brown sugar 2 tsp. mashed roasted garlic
1 cup pineapple juice 3 Tbs. minced white onion
2/3 cup water 2 Tbs. crushed pineapple
1/4 cup Kikoman Teriyaki Sauce 1 Tbs. Jack Daniels Whiskey
3 Tbs. lemon juice 1/4 tsp. cayenne pepper
In an 8" Dutch oven combine brown sugar, pineapple juice, water, Teriyaki sauce, and lemon juice. Cook using 12-14 briquettes bottom stirring occasionally until mixture boils. Reduce briquettes on bottom to 7. Add remaining ingredients and stir. Let mixture simmer for 35-45 minutes or until sauce has reduced by about half and is thick and syrupy.
Yield: 1 cup glaze
Chicken Pot Pie
4 boneless, skinless chicken breast halves; diced 2 (10.5 oz.) cans cream of chicken soup
3 Tbs. bacon grease or olive oil 1/2 cup evaporated milk
4 cloves garlic; minced 1 1/2 tsp. poultry seasoning
1 yellow onion; diced 1 Tbs. Worcestershire
4 medium potatoes; diced salt and black pepper to taste
1 (16 oz.) bag frozen mixed vegetables; thawed 1 can refrigerated crescent rolls
Heat a 12" Dutch oven using 20-22 briquettes bottom until hot. To hot oven add bacon grease, chicken and garlic; season with salt and black pepper to taste. Cook chicken stirring frequently until chicken is no longer pink. Add onions and potatoes and continue cooking until onions are translucent but still firm. Stir in mixed vegetables, soup, evaporated milk, poultry seasoning and Worcestershire; season with salt and pepper. Let mixture come to a low boil. Unroll the crescent rolls and create a top crust by layering flat rolls across the top of ingredients.
Reduce the heat on bottom to 8-10 briquettes and add 14-16 briquettes to the lid. Bake for 25-30 minutes until the rolls are golden brown and flaky. Check to make sure potatoes are cooked through. If not, then remove all briquettes from the lid and continue to cook maintaining bottom heat to keep pie bubbling an additional 15 minutes until potatoes are cooked through.
Serves: 6
Byron's Dutch Oven Potatoes
1 lb. thick slice bacon (1) 10 ½ oz. can cheddar cheese soup
2 med. yellow onions; sliced 1 cup sour cream
5 cloves garlic; minced 2 Tbs. Worcestershire Sauce
1 1/2 cup fresh mushrooms; sliced 1 Tbs. Soy sauce
15 medium potatoes; peeled & sliced salt and pepper to taste
(1) 10 ½ oz. can cream of chicken soup
Heat a 12" deep Dutch oven using 18-20 briquettes bottom until oven is hot. Cut bacon into 1 inch slices and place in oven and fry until brown. Add onions, garlic, and mushrooms. Stir, then cover and cook until onions are translucent. Add potatoes. In a large bowl combine remaining ingredients and mix well. Pour soup mixture over potatoes 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.
Serves: 12
Harvest Pilaf
7 cups chicken stock 1 cup brown rice
1 cup wild rice 1 cup long grain white rice
2 tsp. dried thyme leaves 3 cloves garlic; minced
2 tsp. dried marjoram leaves 3/4 cup dried currants
1 Tbs. dried parsley flakes 3/4 cup chopped green onion
2 tsp. salt 3/4 cup sliced almonds; toasted
1 tsp. ground black pepper 3/4 cup pine nuts; toasted
Bring chicken stock to a boil in a 12" Dutch oven using 24 briquettes bottom heat. Add wild rice, herbs, salt and pepper. Return to a boil. Cover and cook for 45 minutes, then add remaining ingredients. Return to a boil then reduce briquettes on bottom to 14 and let simmer until all the water has been absorbed, about 40 minutes.
Serves: 12
Viel Erfolg mit dem nachkochen
DUTCH OVEN RECEPTEN
Dutch Oven Rabbit
1/2 lb. smoked sliced bacon; cut into 1" pieces 4 cloves garlic; minced
1 tsp. dry rosemary; crumbled 1 yellow onion; chopped fine
1 (3 lb.) rabbit; cut into pieces 1 1/2 cup sliced fresh mushrooms
1/2 cup all-purpose flour 3/4 cup beef stock
1 tsp. seasoned salt 2 Tbs. balsamic vinegar
1 tsp. coarse ground black pepper 1 cup sour cream
Heat a 12" Dutch oven using 18-20 briquettes bottom until hot. Add bacon to hot oven and fry until half cooked. Add rosemary.
In a large bowl combine flour, seasoned salt and black pepper; stir to mix. Dredge rabbit pieces in seasoned flour then add to Dutch oven. Fry rabbit pieces with bacon until brown on all sides. Add garlic, onion and mushrooms and continue cooking until vegetables are soft and onions are translucent. Combine beef stock and vinegar; pour over all then cover oven. Replenish briquettes with 10-12 on bottom and 14-16 on the lid; bake for 1 hour. After an hour stir in sour cream then replenish briquettes with 8-10 on bottom and 12-14 on the lid and continue cooking an additional 45-60 minutes or until rabbit is tender.
Serve over steamed white rice or cooked fettucini noodles.
Serves: 6
Rabbit Stew
4 Tbs. butter 1 tsp. dry rosemary; crumbled
3 lbs. rabbit meat; cut into pieces 1 bay leaf
1/2 cup all-purpose flour 4 cups hot water
2 tsp. seasoned salt 4 cups dry red wine
2 tsp. coarse ground black pepper 3 cups diced carrot
5 cloves garlic; sliced 6 medium potatoes; peeled and diced
1 1/2 cup sliced fresh mushrooms 1 (1 lb.) bag frozen peas
3 stalks celery (include leaves); chopped 1/3 cup all-purpose flour
2 medium yellow onions; chopped 1/2 cup cold water
1 tsp. salt
Heat a 12" Dutch oven using 18-20 briquettes bottom until hot. Add butter and let melt.
In a large bowl add flour, 1 tsp. of seasoned salt and 1 tsp. of the black pepper; stir to mix. Dredge rabbit pieces in seasoned flour then add to hot oven. Brown rabbit pieces on all sides. Add mushrooms and garlic; continue cooking until mushrooms soften. Add celery, onion, salt, remaining seasoned salt, remaining black pepper, bay leaf, hot water and red wine. Cover oven and bring contents to a boil.
When contents of oven come to a boil replace the bottom briquettes with 12 freshly lit briquettes and add 10 briquettes to the lid. Continue to simmer contents for 1 hour stirring regularly.
After 1 hour stir in the carrots, potatoes and peas. Replace bottom and top briquettes with freshly lit briquettes, 12 on bottom, and 10 on the lid. Continue to simmer stew for 30-45 minutes or until carrots and potatoes are fork tender.
Combine 1/3 cup all-purpose flour with 1/2 cup cold water; stir until well blended and smooth. Stir flour mixture into the stew; continue to cook and stir stew until thickened. (Contents must be at a low boil to reach maximum thickness so adjust bottom heat if necessary.)
Serves: 6-8
Calico Chicken
6 chicken breast halves; boneless, skinless (1) 4 oz. can diced green chiles; drained
1 packet taco seasoning (1) 11 oz. can mexicorn; drained
8 oz. pepper jack cheese (1) 15 oz. can black beans; drained
1/4 cup melted butter 1/2 cup black olives; sliced
1/2 cup melted butter 1/2 cup green onions; sliced
1/2 cup corn flakes; crushed
Place 1 chicken breast between 2 pieces of waxed paper and gently pound with a meat mallet until about 1/8" thick. Repeat with remaining chicken breasts. Sprinkle about 1/2 tsp. of taco seasoning on the boned side of each breast. Place a 1/2" x 1 1/2" slice of pepper jack cheese on each chicken breast then roll up jelly roll fashion. Tuck in ends and seal well with a toothpick. Dip each chicken roll in melted butter then roll in corn flake crumbs, turning to thoroughly coat each roll. Place in a lightly greased 12" Dutch oven. Bake using 10-12 briquettes bottom and 16-18 briquettes top for 35-45 minutes or until chicken is lightly browned. Remove chicken from oven and remove toothpicks. Wipe the oven clean with a paper towel.
In a large bowl mix together green chiles, mexicorn, black beans, tomato, olives, green olives and 2 Tbs. of the taco seasoning. Spoon vegetables into Dutch oven. Place chicken rolls on top of the vegetable mixture. Grate the remaining cheese and sprinkle over the chicken rolls. Cover and bake an additional 10-15 minutes until vegetables are warmed thru and the cheese has melted.
Serves: 6
Fiesta Chicken With Black Beans
2 (15 oz.) cans corn; drained 3 Tbs. ground cumin
2 (15 oz.) cans black beans; drained 2 Tbs. chili powder
2 yellow onions; halved and thinly sliced 2 tsp. salt (to taste)
2 green bell peppers; cut in strips 1-2 tsp. coarse ground black pepper (to taste)
6 cloves garlic; minced 8 boneless, skinless chicken breast halves; cut in strips
1 (30 oz.) can whole tomatoes; drained and chopped Emeril's Southwest Spice* to taste
2 (6 oz.) cans tomato paste 1 lb. pepper jack cheese; grated
1 (8 oz.) can diced green chiles; drained 2 lb. cheddar cheese; grated
In a 12" Dutch oven combine corn, black beans, onion, bell pepper, garlic, tomatoes, tomato paste, chiles, cumin, chili powser, salt and black pepper; stir to mix well. Taste and adjust for seasoning. Season chicken with Emeril's Southwest Spice then add to Dutch oven contents; stir to mix in. Cover oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 1 1/2 - 2 hours until chicken is cooked thru and no longer pink. Spread cheese over top replace lid and bake for 5 additional minutes until cheese has melted.
Serve with warmed flour tortillas or over rice.
*The recipe for Emeril's Southwest Spice seasoning can be found on my recipes page under Seasonings.
Serves: 10-12
Emeril's Southwest Spice
This is the recipe for Emeril Lagasse's "Southwest Spice" seasoning as found on the Food Network recipe pages.
2 Tbs. chili powder 1 Tbs. dried oregano
2 Tbs. paprika 2 tsp. ground cumin
1 Tbs. ground coriander 1 tsp. black pepper
1 Tbs. garlic powder 1 tsp. cayenne pepper
1 Tbs. salt 1 tsp. crushed red pepper
Combine all ingredients thoroughly and store in an airtight jar or container
Yields about 1/2 cup.
Herb RoastedTurkey
Turkey Basting Sauce
(1) 15 lb. fresh turkey 1/2 cup butter; melted
1 onion quartered 1 tsp. dried mint leaves
1 bay leaf 1/2 tsp. dried thyme
2 cloves garlic; sliced 1/2 tsp. dried sage
6 cloves garlic; pressed 1/2 tsp. dried marjoram
1 cup water 1/2 tsp. sweet basil
1 tsp. celery salt
Mashed Potatoes 1 tsp. salt
7 medium potatoes; peeled & sliced 1 tsp. fresh ground black pepper
salt and pepper to taste
1/4 cup butter Gravy
1/4 cup milk 2 Tbs. cornstarch
1/2 cup water
salt and pepper to taste
drippings from Dutch oven
Rinse turkey, making sure it is thawed completely. Pat dry. Twist wings in behind. Place quartered onion, bay leaf, and sliced garlic in the cavity of the turkey. Rub pressed garlic all over the outside skin of the turkey. Place the turkey into a 15" deep Dutch oven. Pour 1 cup of warm water into the bottom of the Dutch oven. Cover and cook using 15-18 briquettes bottom and 24-28 briquettes top.
Prepare basting sauce in a small dish by adding melted butter and herbs. Stir until well blended. Brush turkey with basting sauce often as turkey cooks. Replace coals every 50-60 minutes until a thermometer inserted into the thickest part of the breast meat reaches 170° F.
Arrange potatoes in bottom of Dutch oven around the turkey about one hour before meat is to be done. When potatoes are cooked, remove them from the oven and mash them with butter and milk. Season with salt and pepper.
When turkey is done remove it from the Dutch oven. Increase briquettes on bottom of Dutch oven to 28. Add cornstarch to 1/2 cup water and stir until dissolved. Whisk cornstarch mixture into drippings in Dutch oven. Stir until mixture comes to a boil. Season gravy with salt and pepper.
Enjoy!
Serves: 12+
Zippy Sticky Chicken
10 skinless chicken thighs 2 Tbsp. red onion; minced
2/3 cup ketchup 2 cloves garlic; minced
2/3 cup chutney 2 tsp. hot sauce
2 Tbs. olive oil 1 tsp. salt
1 lemon; juiced 1 tsp. coarse ground black pepper
Arrange chicken thighs In a 12" Dutch oven. In a medium bowl mix together olive oil, ketchup, chutney, garlic, onion, salt, pepper, hot sauce and lemon juice. Pour sauce over chicken then cover and bake using 8-10 briquettes bottom and 14-16 briquettes top for 60-75 minutes.
Serve over rice.
Serves: 8-10
Emeril's Rustic Rub
This is the recipe for Emeril Lagasse's "Rustic Rub" seasoning as found on the Food Network recipe pages.
2 Tbs. + 2 tsp. paprika 1 Tbs. cayenne pepper
2 Tbs. garlic powder 1 Tbs. onion powder
2 Tbs. salt 2 1/2 tsp. dried oregano
1 Tbs. + 2 tsp. ground black pepper 2 1/2 tsp. dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container
Yields 3/4 cup.
Essence (Emeril's Creole Seasoning)
This is the recipe for Emeril Lagasse's "Essence" creole seasoning as found on the Food Network recipe pages.
2 1/2 Tbs. paprika 1 Tbs. onion powder
2 Tbs. salt 1 Tbs. cayenne pepper
2 Tbs. garlic powder 1 Tbs. dried leaf oregano
1 Tbs. black pepper 1 Tbs. dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container
Yields about 2/3 cup.
Sweet And Spicy Polish Sausage
4 lbs. smoked polish sausages; cut into 1/2" slices 1/2 cup spicy mustard
2 med. yellow onions; halved then sliced 4 cloves garlic; minced
2 cups brown sugar 1 cup beer (your favorite)
To a 12" Dutch oven add sausage and onion. In a medium bowl combine remaining ingredients and stir to mix well. Pour over sausages and onion and then stir to mix. Place lid on oven and bake using 8-10 briquettes bottom and 12-14 briquettes top for 1 hour stirring every 15 minutes.
Serves: 8
Wagon-Master Camp Stew
2-3 lb. boneless chuck roast 1 tsp. sugar
1/2 cup flour 2 Tbs. worcestershire sauce
1 tsp. salt 1/2 tsp. paprika
1 tsp. pepper 1/2 tsp. tobasco
1/4 cup olive oil 5 carrots; peeled & sliced
1 large onion; diced 4 stalks celery; sliced
1 head garlic; minced 6 medium potatoes; diced
1 quart hot water 1 lb. bag frozen corn
2 packets brown gravy mix 1 lb. bag frozen petite peas
1 packet mushroom gravy mix 1 lb. bag frozen green beans
2 bay leaves 15 oz. can kidney beans
1 tsp. thyme
Trim excess fat from meat and cut into 1" cubes. In a medium size bowl combine flour, salt, and pepper and stir to mix. Add meat and mix until meat is well coated.
Heat a 12" deep Dutch oven using 24 briquettes bottom heat. Add olive oil then meat and brown meat on all sides. Add onion and garlic and continue cooking until onions are soft and translucent.
Add HOT water, gravy mixes, bay leaves, thyme, sugar, worcestershire sauce, paprika, and tobasco. Stir to mix completely. Bring to a boil then add carrots and celery. Return to boil and let cook 15 minutes.
Stir in remaining ingedients and bring contents to a boil. Cover Dutch oven and reduce briquettes on bottom to 12 and add 6 briquettes to the lid. Simmer for 30-45 minutes or until vegetables are soft.
Serves: 15-20
Dutch Oven Sweet Chili
1 lb. lean ground beef 2 (32 oz.) cans stewed tomatoes
6 cups dry red or pinto beans 1-2 cups honey (to taste)
2 large yellow onion; diced 2 tsp. cinnamon
8 cloves garlic; minced 1 tsp. cloves
1 lb. bacon; cubed 1 tsp. allspice
2 tsp. salt 2 Tbs. chili powder
1 1/2 tsp. ground black pepper 1-2 tsp. tobasco (optional)
HOT water to cover beans
Brown ground beef in a well oiled 12" deep Dutch oven using 18-20 briquettes bottom. Add beans, onion, garlic, uncooked bacon, salt, pepper, and enough hot water to cover beans. Cover and simmer using 14-16 briquettes bottom and 10-12 briquettes top for 1-2 hours or until beans are tender adding additional water as necessary.
Stir in tomatoes, honey, and remaining seasonings. Cover and continue to simmer for 1 hour.
Serves: 10-12
1,2,3,4,5 (Chinese Spare Ribs)
2 Tbs. vegetable oil 2 Tbs. rice or white vinegar
2 lbs. boneless pork spare ribs; cut into 2" pieces 3 Tbs. sugar
6 green onions; cut into 1" pieces 4 Tbs. soy sauce
1 Tbs. rice wine or dry sherry 5 Tbs. water
Heat a well oiled 12" Dutch oven using 20-22 briquettes bottom until hot. To hot oven add oil and spare rib pieces; sear ribs on all sides until brown. Add green onions. Mix together the remaining ingredients then pour over browned ribs. Bring liquid to a low boil then cover oven and simmer for 30-40 minutes using 10-12 briquettes bottom and 12-14 briquettes top; stirring every 10 minutes.
Serve with steamed white rice.
Serves: 4
Barbecue Pork Spare Ribs
5-6 lbs. boneless pork spare ribs 3 sweet yellow onions; thickly sliced
(1) 2 liter bottle Coca-Cola 2 cups Byron's Smokey Barbecue Sauce*
Trim most of the fat from ribs. Place ribs in a large bowl and pour coke over them until they are covered. Cover bowl with plastic wrap, place in the refrigerator and allow to marinade 12-24 hours. Pour liquid off ribs. Place one layer of ribs in a 12" deep Dutch oven. Place a layer of onions over ribs. Repeat process until all meat and onions have been used. Pour barbecue sauce over the top of ribs and onions. Cover and cook 90 minutes using 12-14 briquettes bottom and 12-14 briquettes top heat.
Serves: 10-12
Byron's Smokey Barbecue Sauce
2 Tbs. olive oil 1 tsp. celery salt
5 cloves garlic; finely minced 1 tsp. onion salt
3 cups Homestyle® Chili Sauce 1 tsp. ground black pepper
1/2 cup light brown sugar 1/2 tsp. Tobasco Sauce
1/2 cup Worcestershire sauce 2 Tbs. Wright's Liquid Smoke
1/3 cup red wine vinegar
Heat a 10" Dutch oven using 14-16 briquettes bottom until hot. Add olive oil and garlic and sautee for about 1 minute. Do not let the garlic burn. Add remaining ingredients and bring to a boil. Reduce briquettes on bottom to 10 and let simmer for 30 minutes. Sauce is great for beef, pork and chicken.
Yield: About 4 cups
Easy Baked Pork Chops
6 pork chops; center cut, bone in 1 (20 oz.) can sliced peaches
salt and pepper to taste 1/4 cup apricot preserves
1 box stove top stuffing for pork 1 Tbs. dijon mustard
4 Tbs. butter; melted 1 Tbs. dry minced onion
1 1/4 cups hot water
To a 12" Dutch oven add stuffing mix (including seasoning packet), butter, hot water and juice from canned peaches; stir to mix then spread evenly. Season pork chops with salt and pepper and arrange over top of stuffing. In a small bowl mix together preserves, mustard and minced onion. Spoon preserve mixture over top of chops and spread to coat. Arrange sliced peaches over the top.
Cover oven and bake using 8-10 briquettes bottom and 16-18 briquettes top for 60 minutes.
Serves: 6
Pineapple Glazed Standing Rib Roast
(2) 6-rib pork loin roasts; bones frenched 1/2 tsp. oregano
3 Tbs. olive oil 1/2 tsp. cayenne
1 Tbs. sweet hungarian paprika 1/4 tsp. celery seed
2 tsp. garlic powder 1 Tbs. salt
1 tsp. onion powder 1 tsp. ground black pepper
1/2 tsp. thyme 1 1/2 cups Pineapple Glaze*
Combine all herbs and seasonings in a small bowl and mix. Pat roasts dry of all excess moisture. Rub roasts all over with olive oil then apply seasoning mix and work into the meat. Place roasts in large ziploc bags and refrigerate 12-24 hours.
Let roasts stand at room temperature for 1 hour prior to cooking. Heat a 14" deep Dutch oven with 14 coals bottom and 16 coals top. Place roasts fat side up in the hot oven and roast for 1 1/2 hours or until internal meat temperature of thickest part of meat reaches 160° F. Brush roasts generously with pineapple glaze the last 5 minutes of cooking. Remove roasts from Dutch oven and allow to stand for 10 minutes then carve into chops and brush with additional glaze.
Serves: 12
Pineapple Glaze
1 1/3 cups dark brown sugar 2 tsp. mashed roasted garlic
1 cup pineapple juice 3 Tbs. minced white onion
2/3 cup water 2 Tbs. crushed pineapple
1/4 cup Kikoman Teriyaki Sauce 1 Tbs. Jack Daniels Whiskey
3 Tbs. lemon juice 1/4 tsp. cayenne pepper
In an 8" Dutch oven combine brown sugar, pineapple juice, water, Teriyaki sauce, and lemon juice. Cook using 12-14 briquettes bottom stirring occasionally until mixture boils. Reduce briquettes on bottom to 7. Add remaining ingredients and stir. Let mixture simmer for 35-45 minutes or until sauce has reduced by about half and is thick and syrupy.
Yield: 1 cup glaze
Chicken Pot Pie
4 boneless, skinless chicken breast halves; diced 2 (10.5 oz.) cans cream of chicken soup
3 Tbs. bacon grease or olive oil 1/2 cup evaporated milk
4 cloves garlic; minced 1 1/2 tsp. poultry seasoning
1 yellow onion; diced 1 Tbs. Worcestershire
4 medium potatoes; diced salt and black pepper to taste
1 (16 oz.) bag frozen mixed vegetables; thawed 1 can refrigerated crescent rolls
Heat a 12" Dutch oven using 20-22 briquettes bottom until hot. To hot oven add bacon grease, chicken and garlic; season with salt and black pepper to taste. Cook chicken stirring frequently until chicken is no longer pink. Add onions and potatoes and continue cooking until onions are translucent but still firm. Stir in mixed vegetables, soup, evaporated milk, poultry seasoning and Worcestershire; season with salt and pepper. Let mixture come to a low boil. Unroll the crescent rolls and create a top crust by layering flat rolls across the top of ingredients.
Reduce the heat on bottom to 8-10 briquettes and add 14-16 briquettes to the lid. Bake for 25-30 minutes until the rolls are golden brown and flaky. Check to make sure potatoes are cooked through. If not, then remove all briquettes from the lid and continue to cook maintaining bottom heat to keep pie bubbling an additional 15 minutes until potatoes are cooked through.
Serves: 6
Byron's Dutch Oven Potatoes
1 lb. thick slice bacon (1) 10 ½ oz. can cheddar cheese soup
2 med. yellow onions; sliced 1 cup sour cream
5 cloves garlic; minced 2 Tbs. Worcestershire Sauce
1 1/2 cup fresh mushrooms; sliced 1 Tbs. Soy sauce
15 medium potatoes; peeled & sliced salt and pepper to taste
(1) 10 ½ oz. can cream of chicken soup
Heat a 12" deep Dutch oven using 18-20 briquettes bottom until oven is hot. Cut bacon into 1 inch slices and place in oven and fry until brown. Add onions, garlic, and mushrooms. Stir, then cover and cook until onions are translucent. Add potatoes. In a large bowl combine remaining ingredients and mix well. Pour soup mixture over potatoes 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.
Serves: 12
Harvest Pilaf
7 cups chicken stock 1 cup brown rice
1 cup wild rice 1 cup long grain white rice
2 tsp. dried thyme leaves 3 cloves garlic; minced
2 tsp. dried marjoram leaves 3/4 cup dried currants
1 Tbs. dried parsley flakes 3/4 cup chopped green onion
2 tsp. salt 3/4 cup sliced almonds; toasted
1 tsp. ground black pepper 3/4 cup pine nuts; toasted
Bring chicken stock to a boil in a 12" Dutch oven using 24 briquettes bottom heat. Add wild rice, herbs, salt and pepper. Return to a boil. Cover and cook for 45 minutes, then add remaining ingredients. Return to a boil then reduce briquettes on bottom to 14 and let simmer until all the water has been absorbed, about 40 minutes.
Serves: 12
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