Cooking classes Aug 15 and 22, 2009 in Manteca, Ca

Bass Pro Shops is the place and August 15 and 22 are the dates of two fantastic classes i will be teaching from 10 am to 6 pm on both days. The 15th will be Dutch oven cooking and the 22nd will be bbq, low and slow.

Both classes are free to everyone who wishes to attend and will have samples of the dishes prepared. There will be fruit cobbler, biscuits, corn bread, appetizers and more on the 15th for Dutch oven cooking. There will be ribs, smoked sausage "fatty's" a smoked stuffed sausage roll, smoked almonds, pulled pork and more. Classes will last about 1 hour each on both days. Also on the bbq class will be how to get the most out of your smoker and using your Dutch oven in your smoker.

Come on by and check out the classes, see new cook books, and learn some new tips; all while tasting food cooked and prepared in Dutch ovens and in your smoker. Contact Bass Pro Shops for more information!

My Review of Camp Chef Propane Campfire

REI

This forest-friendly option allows you to enjoy the comforting atmosphere of a campfire wherever you go.

Camp Chef Propane Campfire

Awesome safe camp fire!

ncdodave Tracy, Ca 6/9/2009

 

5 5

Gift: No

Pros: Easy To Assemble, Quality Materials, Weatherproof, Good Size, Easy To Clean, Attractive Design, Well Constructed, Very Sturdy

Best Uses: Large Spaces, Outdoor Gatherings, Camping

Describe Yourself: Midrange Shopper

add a small bag of lava rocks to improve on the look and heat distribution! i bought a bag of these lava rocks from a suggestion i saw at a sports show and the lava rocks make it even a better performer! This portable camp fire runs on the highest setting for about 20 hours on a 20 pound propane tank and puts out a lot of heat. since it is propane powered it is considered a stove and is a great substitution for a camp fire during fire restrictions where only camp stoves are allowed

: Using Product

: Picture of Product

()

i.d.o.s. region 2 d.o.g.

I love going to a dog when ever I can but, when it is only a short 30 minute drive from home, its even better. When it's a multi-day or weekend dog that's even better! Last weekend was such an event! Hosted by the Central California Dutch oven Chapter of IDOS at the KOA campground on the Delta. Beautiful weather graced the whole weekend and wonderful Dutch oven cooks from all over California brought their cast iron pots, best recipes, and all the gear needed for a group of new and old friends to have a grand potluck style meal! Fire pits were lit and raging fires warmed cool bodies after sun set. We all had a great time roasting marsh mallows, telling stories and catching up on long time since last meetings. Friday evening came and went and before we all knew it Saturday morning was upon the 100 or so D.o. cooks and many were enjoying breakfast while planning on whch classes to attend and what new gear to buy from one of four or five vendors including Coleen Sloan, Chuck wagon Supply, Mel Cottons, Camp Fire ina Can and a couple others I dont remember names.

Randy Brown, who just moved from the California Central Valley to Salt LakeCity, Ut. brought his new chuckwagon out to share with everyone and put on a class on chuckwagon cooking and history.

Coleen Sloan taught a class on using the Volcano cook stove with your Dutch oven. Then Gary House taught a Dutch oven pizza baking class which was also very popular.

Just before Dinner the Dutch oven dessert cook off was held and David Herzog taught a class on Dutch oven competitions. Fun was had by all. After dinner at 6 pm there was a whole lot of raffle prizes to raffle off including 6 Dutch ovens and the huge Maca oval oven, won by Ria from the BADOGs group in the S.F. Bay area.


The Maca was so heavy that Ria's son proudly lifted and carried the oven for mom. I had to attend my brother in law's wedding on Sunday so, I missed out the closing events on Sunday, I'm sure breakfast was great and next year will be even a bigger event!

2009 Region 2 DOG in Lodi, Ca! Come Join us!

I don't know about everyone else around and in this group but, this
little get together is gonna be something you dont want to miss! I
mean camping right on the Sacramento River with tons of great food new
friends and old friends too and Dutch oven gadgets for sale! why not
come into the central valley and check it out!? I live only 30 minutes
away from the R2 Dog this year and will be camping with my iron
christmas tree, cook books and teaching a few classes also! I'm trying
to build some extra cooking tables also to sell! We are going to have
chuck wagon cooking demos, vendors, movies and more! Who from this
group will be in attendance? I'll be there for sure!
--- In dutchovencooking@yahoogroups.com, "Gary" wrote:
>
>
> Central California Dutch Oven Adventures
>
> Is proud to present the
>
> 2009 Region II DOG
>
> being held on the
>
> San Joaquin Delta
>
> April 24 - 26th, 2009
>
> KOA Stockton Delta Campgrounds
>
>
> Registration fee per family $25.00 (Fri – Sun) Individual $10 (Fri
> – Sun) Sat only $5.00 per individual Campground cost and
> reservation info
> KOA Stockton Delta Campground
>
>
>
> Campground site (Full RV hook-ups)
>
> $34.99 per night
>
> Cabins (sleeps up to 6)
>
> $99.99 per night
>
>
>
> Reservations:
>
> (209) 369-1041
>
> Ask for "Rea"
>
>
>
> For additional info or to be a sponsor please contact:
>
>
>
> Gary House 209-480-8406
>
> CCDOA@...
>
> http://www.2009region2dog.webs.com <http://www.2009region2dog.webs.com/>
>
>
>
>
>
> Schedule of events:
>
>
>
>
> Friday
> 9:00am Registration starts.
>
> 7:00pm - 9:00pm Cracker Barrel get together.
>
> Campground movie.
>
>
> Saturday
> 8:00am Chuck Wagon Cooking Demo
>
> 9:00am Group breakfast
>
> 10:00am - 11:00am - Baking breads
>
> 11:00am - 12:00pm - Dutch oven Pizza Demo
>
> 12:00pm - 1:00pm Lunch break
>
> 1:00pm - 2:00pm - Cook-off secrets and tips
>
> 2:00pm - 3:00pm - Dutch oven stack cooking
>
> 3:00pm - 5:00pm - Desert cook-off
>
> 6:00pm - Group dinner.
>
> 7:00 pm Awards and raffle.
>
> Campground movie
>
>
> Sunday
> 9:00am - 10:00am Group breakfast
>
>
>
> All events and times are subject to change.
>
>
>
> <http://www.2009region2dog.webs.com/>

Please Pray!

I got news 2 hours ago at around 6:30 pm that I was not needed this weekend at the hunting camp.
There was a serious accident and one of the trucks went off a cliff and the hunt i was to cook for has been canceled.

Please pray for speedy recoveries and no major injuries for these people as I do not have more information.

Dream Job!

Well, shortly after a series of mishaps, a stubborn vehicle, and long weekend in Sacramento, ca. I managed to hok a contract cooking for a hunting lodge near Monterey, Ca. I was talking to a gentleman at the ISE show about what I do, teaching Dutch oven Classes,catering for small groups and Cooking for hunting camps during the hunting season. Then this other man listening in on my conversation slips me a business card to his hunting lodge and says" we need to talk". I follow him back to his booth and he proceeds to tell me about his lodge and where it is located and asks me what Icharge. I tell him and i give him my card. I dont even get home Monday morning and he has left 2 messages on my answering machine asking if i can cook for him that coming up Friday and Saturday.
After cooking for him he asks me to stay available because he will definately contact me soon with more work. How sweet!!!

Broken motor mounts and turkey at Bass Pro!

Well, things turned out o.k considering the night before I was supposed to go to Sportsman's Warehouse in Rocklin I broke a motor mount in my Jeep and it took out the alternator. So Sportsman's warehouse will be moved to the middle of December.

I went to the new Bass Pro Shops in Manteca Thanksgiving night for an event that Bass Pro holds across the country. Its called the annual turkey camp out and its a Thanksgiving camp out of sorts. In Manteca we had 4 turkeys, 8 cobblers, pop corn, biscuits and gravy for breakfast, s'mores, coffee, hot chocolate and Christmas movies on a 40 foot movie screen on the side of the building. It was awesome!

I taught classes on baking cobblers, making popcorn in your Dutch oven over a camp fire, making the perfect camp coffee, and different methods on cooking your holiday bird (with the help of promotions manager Larry Leidelmier).

This is the Beer can smoked turkey; using a 12" Dutch oven to hold up the turkey and keep all the drippings for gravy.













This is a 14# bird finished cooking an a Maca 15 after only 2 hours! Cooked to juicy perfection!













This is one of 2 birds Larry taught. This one is cooked in the new infra-red turkey fryer. It took 90 minutes to cook a 12# bird with no oil and the taste was amazing injected with a garlic pepper injection marinade.













This turkey, Larry cut in half and smoked in a 55 gallon drum and smoked with some hickory and pork fat for the smoke. He wasn't happy with the way it turned out but it was still pretty tasty!










I hope everyone had a wonderful Turkey Day and will have an even better Christmas!

Busy November; Ca. Classes

I have been very busy around here with my new job and dutch oven demonstrations and Dutch oven Gatherings (DOGs) I wanted to thank you for your compliments and your comments on my blog also. I'm trying to write more on the blog and need to do so and do it regularly.

I will be teaching classes this coming weekend on Saturday at Sportsman's Warehouse in Rocklin, Ca if you are interested and available, I'd love to say hello. I'll be cooking a small Thanksgiving meal of sorts including turkey, pumpkin pie or cheesecake, potatoes and stuffing. All in Dutch ovens. Then on thanksgiving evening to Friday morning I will be spending the night at Bass Pro Shops in Manteca, Ca right off Hwy 120 teaching classes and cooking cobblers, pop corn and camping over night at their annual camp out in the parking lot. Bring your tent and camping stuff for this one its gonna be a blast! Including movies from the theater on the side of the building throughout the night for free. there will be tons to do at both events. I hope to see you there! bring your ovens and questions to both events!

Sportsman's Warehouse Dutch oven class info:

Bass Pro Dutch oven info in camping classes:

Mixed Berry Cobbler for 50

1 #10 can sliced apples, diced or chopped
10 lbs. frozen mixed berries, thawed
1 cup sugar
8 oz. butter
½ cup cornstarch
¾ lbs. cold butter, cut in ½” slices
1 lb. brown sugar
1 cups AP flour
2 cups rolled oats

In a large bowl, combine berries, sugar, and cornstarch, mix well to combine without breaking berries. Add apples and gently stir. Pour mixture into an oiled, 20” Dutch oven and spread to an even layer. Dot 8 oz. butter evenly over fruit mixture.
In a medium bowl, combine butter, flour, brown sugar, and oats. Cut butter into mixture with your fingers or pastry cutter until well combined and the butter is the size of green peas. Sprinkle mixture evenly over the top of the fruit. Cover and bake 1 ring of briquettes under and 1 ½ rings on top of Dutch oven. Bake 45 to 60 minutes, checking after 40 minutes. If boiling up through the topping, remove from bottom heat and add ½ ring to the top and cook 15 minutes more to brown and crisp up topping. Serve with ice cream or whipped topping if desired.
Serves 50 to 60

I made this for a wedding last night and it turned out awesome! The greatest thing is I was asked to make it gluten free for the brides family. I made it all GF instead of making a small special cobbler. What a wonderful cobbler! the only thing missingwas the ice cream!

COME ONE COME ALL!!!

9^th Annual Carson City Rendezvous Dutch oven Cook-off and D.O.G. June 13,14, &15

June 13, 14, and 15, 2008 are the official dates for the Carson City Rendezvous Dutch oven event in downtown Carson City, Nv. This event has been organized and run by David Herzog for the past eight years, making 2008 the ninth year this event has been part of Carson City’s annual celebration of the Pony Express. The Dutch oven D.O.G. and cook-off are the mainstays of the Dutch oven event. Dave and other Dutch oven cooks from all over the Western United States, also teach classes and do numerous Dutch oven demonstrations from seasoning and caring for cast iron to baking cheese cakes, making candy, and making ice cream.

The Carson City Rendezvous also features a mountain man camp and primitive merchant’s row, Civil War rein-actors, cowboy action shooters and stuntmen, Indian pow-wow and dances, all sorts of food, and live entertainment from far and wide. Last year The Comstock Cowboys, and Sourdough Slim, were the Headlining shows on the main stage. This is the 25^th year for the Rendezvous which gets bigger and bigger each year, with Michael Martin Murphy headlining on Friday night. Last years attendance for this free event was well over 23, 000 people. What a crowd to cook for, over 8,000 each day!

Last year the Dutch oven event had two wall tents and 6 pole tents erected around the cooking area. Wow, 2 huge Maca ovens at one event, all cooking food to be served to hungry spectators! Steve Karoly from Shingle Springs, Ca and Richard Smith from Campbell, Ca taught numerous classes on cooking various dishes and cast iron care. Dick Wild from Eureka, Ca is bringing his packing skills and demonstrating using pine cones as a heat source, and how to slow roast an orange glazed chicken. Smith’s Grocery has been the major sponsor for the Dutch oven event for the past seven years and we look forward to working with Smith’s again this year and years to come. We also have Sportsman’s Warehouse as a sponsor and booth supporter by bringing stocks f cast iron and accesories to get started in Dutch oven cooking. In the works for 2008 is the possibility of a sponsorship or booth support from the brand new Cabella’s store also in Reno, Nv

This year there are already 3 primitive wall tents and teams arriving for the weekend to help with the demos and enter the cook-off. Don Alt will be bringing back his Chuck Wagon and it looks like there will be at least one more chuck wagon also. Although the Rendezvous has “primitive” attractions the Dutch oven event is, by no means primitive in any sort. Camp Chef and Lodge have both shown their support by donating prizes, pamphlets and banners. We are in the continuing process of gathering more sponsors and donations for prizes, etc. The discussion of a Dutch oven ice cream cook-off is in the works also for some extra fun for all. For those who do not wish to compete in the cook-off on Sunday are invited to cook with us Saturday afternoon and share your creations at the D.O.G., which is a free event for al participants. There is an option to purchase a presale ticket for a 12 ounce slice of prime rib Saturday evening at the D.O.G. but you don’t need to purchase a ticket to partake in the potluck or cook. Tickets for the prime rib are available at the event and must be purchased by 1 p.m. Saturday at the event.

Also new for this year is a B.B.Q. Competition starting Friday afternoon with judging commencing at around 4 p.m. and tasting with the DOG at 6 p.m. Contact Dave for BBQ registration packets to enter. The fee is a modest $50.00 compared to sanctioned events which cost $300.00 and more. The winners have the possible valued prize to cook in the world famous J.A.'s Nugget rib competition in 2009. I say possible because logistics are still being worked out with the Nugget.

We welcome all IDOS and LSDOS members to join us this weekend for a grand event and Dutch oven party! If you’re not a member of one or both of these Dutch oven societies, You can join us without being a member! By the time you meet the Dutch oven cooks you’ll want to join one or both societies to have more fun than ever and learn more than you will use in a lifetime! There is plenty of room for everyone to pitch a tent or camp in their R.V. Please contact David Herzog or Maxine Neitz to reserve your space early since they are filling up and we need to coordinate the R.V.’s and trailers close by. Carson City Rendezvous is truly a family event for all ages and there will be many Dutch oven demonstrations, and classes offered throughout the weekend. The best part of this weekend is the cost to stay and camp with us! There is no fee! That’s right zero, zilch, nada! What a deal! If you must feel it is necessary to stay in a hotel or motel, please reserve your room now! Most likely by the end of April you will not be able to find a vacancy in Carson City on this weekend as rooms fill quickly. Like I mentioned before, there are more than 20,000 people who visit the Rendezvous over the 3 days. Now, is the time to make your plans to attend and show off your cooking skills.

i got my lodge 5!!!

After over 4 years of patience and lots of bidding on online auction sites like ebay, I finally got a very collectable Lodge 5" Dutch oven! Let me tell you folks I am stoked! The best part is I paid well under $200.00 including shipping for it! It is in near new condition and has a beautiful seasoning on it. So I have an official topper to my Cast Iron Christmas tree!

I haven't decided on what to cook in it yet but, it will be a tasty treat for sure! I will be sure to have this rare and valuable little gem chained down!

Winning Recipes D.O. cook off, Redding, Ca 3/1/08

Here are the recipes that Won me First place at the Nor Cal Sports and Rec. Show in Redding, Ca on Sat. March 1, 2008 for the Dutch oven competition!
MAIN DISH

Dutch oven Paella

½ cup olive oil, divided

12 chicken thighs

3 Tbs. Emeril’s Essence

2 ½ tsp. Kosher salt divided

2 lbs. Spanish chorizo, substitute Mexican Chorizo if not available, diced into1/4” half moons

1 medium onion, chopped

2 cups red bell peppers, chopped, about 2-3 peppers

2 cups green bell peppers, chopped, about 2-3 peppers

4 Tbs. minced garlic

2 tsp. Saffron threads

2 qts. chicken stock

4 cups medium grain rice

2 lbs. jumbo shrimp (shells and tails on, back split)

1 lb. mussels, cleaned and de bearded

1 lb. steamer clams, cleaned

2 ½ cups frozen peas, thawed

In a large mixing bowl or tub season the chicken with 2 Tbs. essence and 2 tsp. salt. Toss the thighs to cover with seasonings. Heat a 20” Cabela’s Dutch oven lid over a checkerboard pattern of briquettes, then add ¼ cup of the olive oil to the lid. Once the oil starts to smoke cook the thighs on each side for 4 minutes per side to sear. Remove the chicken from the lid, and set aside.

Add remaining oil and chorizo and brown, stirring occasionally until well browned, about 7 minutes. Add onions, and peppers and continue cooking until onions are softened, about 5 minutes. Add the rice and sauté 3 minutes, then add garlic and saffron. Spread this mixture evenly across the lid then place the chicken thighs across the top of the mixture in a single layer.

Pour about 1 qt. of the broth into the lid or as much liquid it will hold without over flowing. Cover with bottom and add more broth as needed in 15 to 20 minute intervals, adding as much as possible without over flowing until all the broth is used up.

When the last of the broth is added, place the shrimp, mussels, and clams around the entire dish and cover. Cook 15 minutes, remove cover and sprinkle peas over the top, cover and remove from heat, let rest 7 to 10 minutes before serving. Serve from the lid on a lid trivet in the center of a table.

Serves 8 two breasts per person, 16 one breast per person.

*NOTE: This recipe may be doubled by cooking in the 20” Dutch oven by using the oven traditionally right-side up.

BREAD

Dave’s Sourdough Beer Bread

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 tsp. baking powder

½ 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

DESSERT

Sin on a Stick Sandwich

Cookies:

1 box Dunken Hines Chocolate Fudge Cake mix

2 eggs

½ cup (1 cube) melted butter

1/3 cup dark chocolate chips

Pour cake mix into a medium bowl and stir in eggs and butter to make a moist dough, stir in chocolate chips. Preheat a 12” or larger Dutch oven lid and Dutch oven set up upside-down on a lid trivet

Cut 1 piece of aluminum foil for each batch of cookies baked. Spoon 6 Tablespoon sized cookie dough balls on foil then place foil on the Dutch oven lid and cover with the pot. Bake 15 minutes with 12 coals under and 18 coals on top of pot. Use a wok ring to keep coals on the pot. Remove foil sheet with baked cookies and place another sheet with measured dough on the lid. Repeat until all cookies are baked. Let cool

Makes 3 dozen (I get 2 dozen from a box ‘cause my cookies are a little bigger than 1 Tbs.)

Deep Fried Snickers Centers:

½ to ¾ cup AP flour

½ cup powdered sugar

1 egg, slightly beaten

1 tsp. vanilla extract

1/3 cup club soda

20 miniature sized Snickers bars

1 to 1 ½ qts. vegetable oil for deep frying

Bamboo skewers

Heat oil in a 8”deep or 10” deep Dutch oven to 360°. Stick bars onto a bamboo skewer then freeze for 30 minutes or place on dry ice for 20 minutes. Meanwhile, combine flour, sugar, egg, vanilla, and soda in a medium bowl and stir to a consistency of thin pancake batter. Some additional soda or flour may need to be added. Dip each bar into batter and deep fry for 1 ½ minutes to 2 minutes until golden brown, drain on a paper towel.

To assemble the sandwich, place a cookie on a paper plate and place a deep fried Snickers bar on top of the cookie and press a second cookie on top then lightly dust with powdered sugar. Leave on the bamboo skewer for “Sin on a Stick”

Dutch oven Classes for the whole family 2/16/08

I am teaching a series of family oriented Dutch oven classes at Sportsman's Warehouse in Rocklin, Ca on February 16, 2008 starting at 10 a.m. The topics are geared to getting the WHOLE family into camp cooking beyond hot dogs and hamburgers. The classes will have some hands on opportunities for those in attendance. Topcs will include, Dutch oven cooking with children, Dutch oven meals in 60 minutes or less and Disaster preparedness and cooking in emergency situations. There will be several other clinics also but the fore mentioned are the main topics of the day.

Recipe packets and booklets will be available for those who would like one. If you need more information please go to http://castironitis.webs.com and fill out the information in the contact us page and I'll gladly answer your questions there.

Dooking Demos in Rocklin, Ca 2-16-08

For those of you in the Sacramento, Ca area I am holding another day of cooking classes in Rocklin, Ca at Sportsmans Warehouse from 10 a.m. to about 4 p.m. The classes are free for everyone who attends and will be full of all kinds of Dutch oven cooking information! Just because it's February doesn't mean its to early to be thinking about camp cooking!

Topics will include Camp cooking with your children, easy and quick dutch oven meals in less than 60 minutes and Disaster Camp Cooking. I'm planning on 3 to 5 classes through out the day, so, come by and learn something new and tasty to do with your Dutch oven!

ISE Sacramento, Ca Cook-off

Hey everyone who reads this and wants to have a chance to win over $250 in prizes for first place needs to register for this free cook off immediately. You will have access into the show on the day of the cook off and meet some great people and a chance to win a oval Maca Dutch oven, set of breeze shields, all kinds of camp chef items including gloves, lid lifters, cook books and much much more! Heres the complete list for 1st 2nd and 3rd place.

ISE/IDOS cook-off prizes

1^st place

• 1 Personalized Maca Dutch Oven $150.00 value
• Invitation to 2009 IDOS World cook-off
• 1 BreezeShield wind guard (http://www.breezeshield.com/)
• 1 set Lodge Twig Handle Spatula, Spoon, Fork and Ladle (http://www.Lodge.com/)
• 1 Lodge red cooking gloves (http://www.Lodge.com/)
• 1 Lodge red leather aprons (http://www.Lodge.com/)
• 1 Lodge "Field Guide to Dutch Oven Cooking" cookbook (http://www.Lodge.com/)

2^nd place

• Camp Chief Dutch Oven (http://campchief.com/)
• 1 BreezeShield wind guard (http://www.breezeshield.com/)

• 1 Lodge red cooking gloves (http://www.Lodge.com/)
• 1 Lodge red leather aprons (http://www.Lodge.com/)

• 1 Lodge "Field Guide to Dutch Oven Cooking" cookbook (http://www.Lodge.com/)

3^rd place

• 1 Lodge red cooking gloves (http://www.Lodge.com/)
• 1 Lodge red leather aprons (http://www.Lodge.com/)

• 1 Lodge "Field Guide to Dutch Oven Cooking" cookbook (http://www.Lodge.com/)

Contact:

Gary House

Oakdale, California

209-480-8406

http://www.ccdoa.webs.com

CCDOA@sbcglobal.net to enter

Game Hen Recipes

on a friends blog "Marks Black Pot" There was a request for Game Hen recipe's so Guys here they are! Also check out the blog on "Cast Iron Cooks of the West"
Dave

Quail and Morel Mushrooms

David Herzog



1 c. fresh Morel mushrooms or ½ c. dried

2 quail, halved between the breast and back

½ c. all-purpose flour

4 Tbs. unsalted butter

1 medium onion

½ tsp. garlic salt

½ tsp. liquid Maggi seasoning

1 dash hot pepper sauce

½ tsp. dried thyme

¼ c. tomato puree

1 c. chicken stock

Black pepper to taste

Juice from ½ lemon

Fresh parsley, chopped, for garnish



For fresh Morels, soak in salted water for 30 minutes to
remove any debris. Rinse with cold water, pat dry, and cut in half
lengthwise.

For dried Morels, pour 1 c. boiling water over mushrooms
in a bowl and let soak for 30 minutes. Remove, rinse in cold water,
pat dry, and cut in half lengthwise.

Dredge the quail halves in flour and set aside. Heat butter
in a 12” Dutch oven over medium heat. Add onion and sauté until
the onion is translucent, 6 to 8 minutes. Add the quail and sauté
until lightly browned on both sides. About 4 to 5 minutes on each
side.

Stir in mushrooms, garlic salt, Maggi, pepper sauce, thyme,
tomato puree, and chicken stock. Bring to a boil, reduce heat and
simmer 15 minutes. Remove lid and simmer until sauce has thick-
ened, about 10 minutes more. Season with pepper to taste, stir in
lemon juice, garnish with parsley and serve.

Serves 4

Creamed Snipe

10 snipe (Cornish game hens)
1/2 Cup sherry
1 medium onion, grated
2 tablespoons brandy
1 tablespoon salt
1 cup heavy cream
1 tablespoon freshly ground black pepper
parsley
1/2 teaspoon thyme
lemon slices
1/2 cup chicken stock
1/2 cup butter

Dry snipe inside and out with paper towels. Combine salt, black pepper and thyme. Rub seasoning inside and out of snipe. Saute snipe in butter until brown and remove to covered Dutch oven. Add onions and chicken stock to butter in frying pan. Cut fire, add sherry over snipe. Cover casserole, bake in 350-degree oven until done. Remove snipe, finish sauce with cream, heat until thickened a little (do not boil), add brandy and pour sauce over birds. Serve hot on platter. Garnish with parsley and slices of lemon.

Serves 10

This would be a fun and great recipe to prepare for those friends who have never been on a Snipe Hunt. When they get back show them your catch in the Dutch oven! And have a belly ache of laughs!

Chef Al's Cranberry Chicken or Cornish Game Hens

3-4 chicken breasts or 3 game hens 8 oz. bottle Russian dressing

1 can whole cranberry sauce 1 pkg. dry onion soup mix

1 small box Stove Top dressing

Wash and dry chicken or game hens and season the outside. Mix the stuffing mix and stuff the game hens, wrap the balance of the stuffing mix in foil and set aside. Place chicken or game hens in a greased, warm 12” Dutch oven. Mix the onion soup mix, cranberry sauce, and Russian dressing together and pour over the chicken/game hens. Place the foil wrapped stuffing mix in the Dutch oven and bake at 350° for 1 hour 15 minutes, until legs fall off.

Dutch oven ornament

Here's a picture and directions for a Dutch oven ornament by Fran from the dutchovencooking yahoo group.

Dutch oven Pheasant

My wife pulled out of the freezer 2 nights ago, a Pheasant a friend gave us from a recent hunt, with a warning of bird shot possibly in some of the meat. She wanted me to cook the Pheasant tonight for dinner and later told me she was inviting friends over. "Now, that's a problem honey, a Pheasant has enough meat for 3 or 4 people and now I must make it feed 9?" She told me she trusted me and knew I could figure it out. I did and here's what I did. BOY IT WAS GOOD!!!

2 onions, peeled and quartered
2 carrots, peeled and cut into chunks
2 apples, cored and cut into eights
1/4 cup dried cranberries
1/8 cup dried blueberries
1 banana, peeled and cut in half lengthwise
6 slices bacon
1 tsp. dried Italian seasoning
1/2 c. chicken broth
1/2 pomegranate, seeds removed

In a 12" Dutch oven, place the onions and carrots in the bottom. Stuff the cavity of the bird with one apple and all the berries. Chunk the remaining apple and place it with the onions and carrots. Place the stuffed bird in the center of the Dutch oven on top the vegetables. Put some of the pomegranate seeds in the cavity of the bird and rub 1/4 of pomegranate all over the skin of the bird. Place 1/2 banana on each side of the breast over the wings and legs to hold the banana on the bird. Cover with 4 pieces of bacon side by side, lengthwise, covering the top of the bird. Cross the remaining 2 slices of bacon across the thighs. Sprinkle Italian seasoning all over bacon and vegis. Pour in chicken broth against a side of the oven, away from the bird. Cover and bake 90 minutes at 350 degrees F.

I also made rice pilaf, and dinner rolls to complete a dinner since the vegis cooked with the bird. Dessert was a fruit tart. Delish!

Dutch oven Black Pot Demo's at SW in Rocklin, Ca

Yesterday started at a dark and early 5:30 am to hook up my trailer packed full of heavy iron pots, cooking gear and instant fire in the form of propane. To start the day off wrong I forgot one of my new and full 5 gallon bottles of propane to light charcoal and fire up the portable camp fire to keep warm. forecast temperatures for the Sacramento were 55 degrees and when I arrived at 8:30 to set up and get ready to start at 10:00 it was still around a chilly 38 degrees. People in the Sacramento area love their black pots and love to learn more! There was a group of 20+ people right at 10 and they watched, and asked questions until 2:30pm. I also built a new "gadget" to help when teaching classes so that the whole group could see inside the Dutch oven and what I was doing. If I were to buy a demonstration table with overhead mirror or even just the mirror, it would cost over $2,000. I built one for a whole $40.00 and the next 2 are going to cost even less since I had 3 pieces of mirror cut all at once at $10.00 a cut! In the picture you can see the overhead mirror and the area I was teaching in. I didn't have a person available to take pictures with my expensive camera so I just snapped a few for reference and posting here and there online. I can not sell my cookbooks when I do demo's at SW because it is not an item which they carry so I contacted the person in charge and they may start carrying my books but, it must be approved first. Dishes we cooked as a class were sourdough beer bread, chicken tortilla casserole, and Sin on a Stick(better known as deep fried snickers bars). The next class will be at the ISE Show in Sacramento on Jan 17 to 10, 2008. The next oneat SW will be in February and I will be joining the Lonestar Dutch oven Society for their DOG on December 9 in Oak Meadow Park in Los Gatos, Ca

Dutch oven Christmas Tree!

Well, for those of you who frequent my blogs here and the IDOS Forums here are pictures of my proud made Dutch oven black pot Christmas Tree!