Wednesday, September 29, 2010

Monday, September 27, 2010

Stove - 48 Hour Chili

I was not aware that when cooking chili beans you needed to cook them for so long. I soaked the beans and started cooking them, and found I needed to simmer the beans for 48 hours. I will definitely do this again, but I won't use the cinnamon next time, it just came out too strong.

Pinto beans
Ground beef
Tomato sauce
Chili Powder
Beef broth
Salt & Pepper
Anaheim Peppers
Jalapeno Peppers
Garlic Powder
Onion Powder

Soak beans overnight, drain. Brown beef and add beans, simmering. Add all other ingredients except cinnamon. Simmer and transfer to crock pot. Simmer overnight. Add cinnamon and spices to taste. Serve with cheese shreds and sour cream.

4 Stars

Bon Appetit! The Outdoors Start at Your Back Porch!

Wednesday, September 15, 2010

Sunday, September 12, 2010

Stove - Curried Stir Fry with Smoked Pepper

This curried stir fry goes great with the smoked beef we made. It was pretty easy to make, and yielded great results. I'm very comfortable cooking with curry now. I didn't used to be though. One time we cooked a curried dish and it was terrible. Luckily, I wasn't posting my recipes back then, because it was pretty embarrassing.


Medium Heat
30 minutes

Peppers, red bell
Peppers, green bell
Carrots, sliced
Rice noodles
Coconut milk
Ginger powder
Salt & Pepper

Cut peppers in half, remove seeds and smoke for 15 minutes. Slice peppers and saute with carrots. Soak rice noodles according to package directions. Transfer vegetables and noodles to large pot and add coconut milk, curry, ginger and salt and pepper. Put on heat and cook for 10 minutes.

4 Stars

Bon Appetit! The Outdoors Start at Your Back Porch!

Grill - Smoked Beef Strips with Soy Honey Glaze

Lately I've been wanting to try my hand at sauce reductions, so I decided to make a glaze for the steak strips. This turned out a little salty, but still very savory. Don't add salt with the amount of soy sauce used.


Low heat

Beef Steak

Soy Sauce
Rice Vinegar
Garlic Powder

Marinate beef in marinade for 4 hours. Save marinade. Light charcoal and mix soaked wood chips. Smoke steak 30 minutes on low heat turning every 10 minutes. Be sure to rotate the steak to get nice grill marks.

Marinade from above
Fish sauce
Soy sauce
Cornstarch dissolved in cold water

Sesame seeds

Pour all glaze ingredients into a saucepan cooking on medium high heat, withholding cornstarch. Let reduce for 20 minutes, adding cornstarch to thicken. Strain and pour over sliced smoked steak strips. Top with sesame seeds.

5 Stars

Bon Appetit! The Outdoors Start at Your Back Porch!

Appetizer - Sweet and Sour Marinated Cucumbers

These are really tasty. And super easy, so they make a great appetizer. I think a good appetizer should be easy to make so you can focus on the main course. There is a nice contrast between the sour vinegar marinade, and the sweet sugar crystals on the edges.

White Vinegar
Rice Vinegar

Slice cucumbers and marinate for 2-4 hours. Roll edges in sugar right before you are ready to serve.

5 Stars

Bon Appetit! The Outdoors Start at Your Back Porch!

Dressing - Honey Mustard Vinaigrette

This dressing has a real tangy flavor, and goes great with a minimalist romaine salad. I don't know what the ratios are, so do your best to taste it often, and add more of an ingredient as needed.


Dijon Mustard
Yellow Mustard
Olive Oil
Garlic Powder
Rice Vinegar

Mix ingredients according to taste in small measuring cup. Chill until ready to serve. Toss with lettuce and top with crushed peanuts.

5 Stars

Bon Appetit! The Outdoors Start at Your Back Porch!

Appetizer - Egg Drop Soup

Yesterday we had our friends over for a full 5 course feast. We had just as much fun eating it all as we did cooking it. Lately we've been watching "Master Chef", FOX's newest Gordon Ramsey reality show. Basically, a bunch of amateur foodies cook as professional chefs would for $250k in cash, a cookbook deal and the coveted "Master Chef" title. Watching Chef Ramsey destroy the self esteem of amateurs had made me want to cook for some reason.

This is the menu:

Egg Drop Soup

Romaine Salad with Honey Mustard Vinaigrette

Sweet and Sour Marinated Cucumbers

Smoked Beef Strips with Sesame Honey Soy Glaze

Curried Stir Fry with Smoked Peppers

Egg Drop Soup


10 minutes
Medium High Heat

2 1/2 cups chicken stock
1 teaspoon salt
2 1/2 teaspoons cornstarch mixed with 5 teaspoons cold water
1 egg, lightly beaten

Over high heat, bring chicken stock to boil in medium saucepan and add the salt. Give cornstarch mix a quick stir to recombine it. Add to the pan and stir until stock becomes slightly thicker. Slowly pour in the egg and stir once gently. Immediately turn off the heat. Add more salt to taste.

5 Stars

Bon Appetit! The Outdoors Start at Your Back Porch!

Saturday, September 11, 2010

Podcast - Interview with Toni Black of Dutch Oven Madness

Today I had the opportunity to interview Toni Black of Dutch Oven Madness. She is an amazing cast iron chef. She not only cooks EVERY day in her Dutch ovens, but she blogs about it too! She is a great inspiration and new friend of mine. That is what Dutch oven cooking is about. Coming together in this world and creating great food and great friends.

In the interview, she talks about her struggles with charcoal heat balance, and how she found a great method to regulate the temperature. She also talks about her favorite recipes and how much planning it takes to cook Dutch oven dishes every day.

Check her site out here:

Check out the full interview here.

Bon Appetit! The Outdoors Start at Your Back Porch!

Wednesday, September 8, 2010

Dutch Oven - Artichoke Disaster Pasta Goulash

I followed a recipe.

Sue me.

It was terrible.

I served it to my family.

It was terrible.

It looked terrible.

I have only cooked this bad once or twice.

I cooked a recipe from the Friends of Deseret Dutch oven cookbook, and it sounded really good. It was an artichoke chicken recipe to be served over pasta. Mom called 5 minutes before I was putting it on glass and invited us to dinner, so we just packed it up and left. I think it reduced too much, because the colors were really gross looking. It didn't taste bad at first, but it won't be in my lunchbox for leftovers. Complete disaster. It looked horrible, and it tasted meh, if not bad. I'm glad my Mom offered the same invite to my other sibs, because I got to eat different dinners. We all just brought what we were eating to Mom's and ate it there. So internets, that is why I don't do recipes. I have to cook on the fly or I flop. How do you cook?

1 Star

Bon Appetit! The Outdoors Start at Your Back Porch!

Wordless Wednesday - Raindrops on Strawberry Leaves

Bon Appetit! The Outdoors Start at Your Back Porch!

Wednesday, September 1, 2010