MAIN DISHES:
¼ c. + 2 Tbs. all purpose flour
2 6 oz. cans vegetable juice cocktail, divided
Crisco
1 lb. ground turkey, thawed
1 c. onion, chopped
3 cloves garlic, minced
1 c. green bell pepper, diced
1 c. red bell pepper, diced
¾ tsp. salt
½ tsp. dried whole thyme
¼ tsp. red pepper flakes
1 c. water
1 14 ½ oz. can stewed tomatoes, undrained
1 10 oz. package frozen cut okra, thawed
3 ½ c. hot, cooked long grain rice
Sprinkle flour evenly over a 15 X 10 X1 inch jellyroll pan; bake at 400o for 20 minutes or until browned, stirring every 5 minutes. Let cool
Combine browned flour and 1 can vegetable juice in a bowl, stirring with a wire wisk until well blended, (mixture will be thick). Set aside.
Coat a 5 quart Dutch oven with Crisco; place over medium heat until hot. Add turkey, onion, and garlic; cook until turkey is browned, stirring to crumble. Drain well and return to Dutch oven.
Add remaining can of vegetable juice, red and green bell peppers, salt, thyme, red pepper flakes, water, stewed tomatoes, okra and rice. Bring to a boil, reduce heat, and simmer 5 minutes or until thickened.
Serves 10 to 12
OR
Dave’s Slow Roasted Family Sized Prime Rib
David Herzog
David Herzog
1 10 to 11 lb. rib eye roast
2 Tbs. black pepper
2 Tbs. granulated garlic
2 Tbs. granulated onion powder
2 Tbs. kosher salt
1 lb. thick sliced bacon
1 20 lb. bag water softener rock salt crystals (do not use granules)
In a medium bowl, combine pepper, garlic, onion and kosher salt. Stir well. Rub spice mixture all over all sides of the roast, set aside on a sheet pan. Pour a ½” layer of rock salt in the bottom of a 14” Dutch oven. Place the roast on the rock salt and cover the top of the roast with bacon. Fill the remaining space with rock salt, covering all of the meat. Place the lid on the oven put 1 ring of briquettes under the oven and 1 ring on the lid. Bake the roasts for 2 ½ hours to 3 hours maintaining the coals as needed.
Serves 10 to 11 one lb. servings
16 to 20 8 oz. servings
BREAD:
High-rise sourdough bread
1 cup sourdough starter
1 1/2 cups water
5 1/2 cups white flour (bread four works best)
3 Tbs. white sugar
4 Tbs. pork lard (or butter)
3 tsp dry yeast
1 tsp salt
combine wet stuff, stir in yeast and sugar-set aside
combine dry stuff, cut in pork lard
start adding dry stuff to wet stuff by the cup full. When dough gets
too hard to hand mix, place on work surface and knead in the rest of
the dry stuff. Continue kneading this dough until fairly stiff (about
8 minutes) and not sticky feeling, if dough is sticky add a little
flour while kneading.
Place dough in greased bowl, flop dough over to grease other side.
Let rise until double in bulk. Punch down dough and cut in half, allow
to rest 10 minutes, then form 2 round loaves, or loaves for standard
loaf pan. if using bread pans lightly grease them, if making round
loaves, sprinkle cornmeal lightly on cookie sheets, place formed
dough in bread pans or on cookie sheet and allow to rise again until
doubled.
Place in preheated oven at 375° American degrees and bake for 30 to 35
minutes, or until bread is done and sounds hollow when thumped on the
bottom of the loaf. Cool on racks.
OR
Pecan Corn Bread
Lonestar Dutch oven Society
¼ c. shortening or bacon fat
2 c. flour
1 ½ c. cornmeal
1 tsp. cumin seed
2 tsp. baking powder
½ tsp. salt
1 1/3 c. pecans, chopped
1 tsp. Cajun seasoning
2 c. milk
2 large eggs
4 Tbs. brown sugar
Honey
Put shortening in a 10” Dutch oven and preheat the oven while melting the shortening. In a large mixing bowl, combine all of the dry ingredients but the brown sugar. In a medium bowl whisk the milk, eggs and brown sugar until well mixed and the sugar is dissolved. Remove the oven from coals and tilt oven to coat the inside to coat the inside with liquefied shortening. Mix the wet mixture with the dry until well blended, mix well. Add the liquefied shortening to the batter and mix well.
Pour the batter into the Dutch oven and bake at 400o for 30 minutes. Remove lid, check for doneness by inserting a stick into the center. The stick will be clean when done. When done, remove from bottom heat. Drizzle the top of the bread with honey. Let sit for 10 to 15 minutes, serve with butter.
NOTE: Dust the bread with a little more Cajun seasoning for an eye opening tang.
DESSERT:
Chipotle Banana Foster Upside-down Cake
David Herzog
based on a recipe found in “Chile
TOPPING:
4 ripe bananas
Juice of 1 lemon
2 Tbs unsalted butter
1 ¼ c. dark brown sugar
½ tsp. cinnamon
¼ tsp. chipotle powder
¼ tsp. fresh ground nutmeg
1/8 tsp. allspice
¼ tsp. fresh ground black pepper ( fine grind in a pestel and mortar)
Juice of ½ orange
3 Tbs dark rum (Captain Morgan’s or spiced)
½ c. pecans, fresh roasted and chopped
CAKE:
1 ¼ c AP flour
½ c. cake flour
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
1/8 tsp. allspice
1/8 tsp. fresh ground nutmeg
1/8 tsp. chipotle powder
1 cube (1/2 c. ) unsalted butter
1/3 c. dark brown sugar
1 c. sugar
Zest from 1 orange
2 large eggs
¼ c. dark rum (Captain Morgan’s or spiced)
1 tsp. vanilla
1 c. mashed ripe bananas (about 2 large)
Slice bananas 1” thick and toss them with lemon juice in a medium bowl. In a 10” Dutch oven, melt butter, sugar, and spices until thickened, bubbling and dark. Remove from heat, add rum and orange juice, and whisk thoroughly. Carefully arrange banana slices on the caramel, then top with pecans.
Make the cake: In a medium bowl, whisk together the flour, baking powder, soda, and spices, set aside. Cream butter, zest, and sugar together until light and fluffy, add eggs, one at a time, scraping down bowl before adding the next egg. Add rum and orange juice, then mashed bananas. Add dry ingredients and mix until just combined, batter will look like it’s curdled, pour into Dutch oven over bananas, making sure batter is spread to all the edges.
Bake at 350° 40 to 50 minutes or until a toothpick inserted into the center comes out clean. Invert onto a 12” Dutch oven lid while still warm. Pour 1 shot 151 over top and flambé in front of guests to serve.
Serves 8
No comments:
Post a Comment