Sunday, December 26, 2010

Video - Chile Verde Burritos

These chile verde burritos go great on a cold day like today. The simple seasoning balances out the tangy chile verde sauce for a dynamic flavor blend. View the embedded video for detailed instructions. Video by Andy Johnson, Music: TechnoBeat, by Andy Johnson

12" Dutch Oven
400 Degrees
Roasting, then Broiling
60 minutes
4-8 Servings

3 chicken breasts, chopped
3 cloves garlic, chopped
1 onion, chopped
1 packet fajita season
1 bell pepper, chopped
3 green onions, chopped

8 medium flour tortillas
1 can black beans
1 jar chile verde (we used our home canned green salsa)
cheddar cheese, shredded

tomatoes, diced
lettuce, chopped
sour cream

Brown chicken, garlic, onions, pepper, & green onions, while adding fajita seasoning. When cooked, scoop out. Roll burritos with chicken mix and black beans. Lay 4 burritos in Dutch oven and top with chile verde and cheddar. Rotate 90 degrees and lay 4 more burritos with sauce and cheese. Cover and add top heat, broiling cheese. Serve with diced tomatoes, chopped lettuce and sour cream.

5 Stars

Bon Appetit! The Outdoors Start at Your Back Porch!

Saturday, December 25, 2010

Dutch Oven - Baked Ziti

We were invited to my brother's for Christmas dinner, and I decided to get back in the iron saddle, so we scoured the web, and decided to try Mark & Brendan's Baked Ziti. I've been very busy this December, and I'm sorry I haven't posted much, but we've had a serious case of the busys. I've got some good plans for January, so stay tuned.

This recipe was easier than I thought, and it tasted great! Everyone at the party liked it, so I'm giving this our first ever 5+! Congratulations Mark! You sure know how to cook them! I've paraphrased the directions below, but check out marks post for the full details.

Recipe Courtesy Mark Hansen of Mark's Black Pot,

Dutch Oven Baked Ziti

12" dutch oven

15-20 coals below, then
8-10 coals below, and 18-22 above

1 Tsp oil
6 cloves garlic, chopped
1 medium onion, diced
1/2 tsp crushed red pepper (We actually went more toward the 1 tsp...)
1 lb ground meat (we used turkey)

1 28 oz can of crushed tomatoes
3 Cups water
1/2 tsp salt
1 lb ziti pasta (we actually cheated and used penne)

juice of 1 lemon
1 pint carton cream
1/2 cup parmesan
liberal doses of basil, oregano, parsley
liberal dose of black pepper
1 medium package of shredded mozarella

Feta, crumbled, for serving

Brown meat, garlic, crushed red pepper and onion. Add canned tomatoes, water and pasta. Stir then cover and let boil until the pasta is 'Al Dente'. (About 20 minutes) Add cream, parmesan, pepper and lemon juice. Top with mozzarella and broil by adding coals to the lid. When golden brown, serve with feta.

We used turkey as well, but we used farfalle (bowtie) pasta. This turned out great, and I've got Mark to thank for it! Thanks for sharing such a great recipe, I've wanted to try it for a long time!

5+ Stars

Bon Appetit! The Outdoors Start at Your Back Porch!

Stove - Æbleskivers

I am Scandinavian by descent, and growing up we would have a lot of Danish and Swedish traditions, especially around Christmas. An Æbleskiver is a Danish breakfast pastry similar to our flapjacks, but fluffier and cooked in little balls. A few years ago I saw a direct to consumer marketed (As Seen on TV) product called the Pancake Puff. I actually was mad. Yet another timeless design had hit the As Seen on TV circuit, and thousands of Americans would get a shoddy product that gets put in a box a week after the 3 easy payments had cleared. Come on! The Danes had already invented it THOUSANDS OF YEARS AGO! Please, Mr. Popeil, leave this one alone. Put a clock in a frying pan or something. *end rant*

I grew up with Æbleskivers (pronounced Ay Blah Ski Vers) As a warm Christmas tradition. They're great year round. You'll need a special pan, and you'll want a nice cast iron one, not a made for TV piece of garbage. Here's a good one. It has (usually) 7 depressions in form of half spheres. You put a dab of oil in each hole and drop batter (see below for secret family recipe) into each one and turn with a pointy object like a knitting needle or sharpened chopstick.

Mom & Sissy showing me the way.

Mom helped me out this year, and it will become our new family tradition. I learned a few things too. When it means to beat an egg white until stiff, that means you beat it until it turns into whipped cream, and will hold its shape. This was witchcraft, seeing an egg turn into cool whip, but it makes the Æbleskivers fluffy, so don't skip it! I sure was glad Mom was able to teach me the things that are not passed down in the family cookbook.

Medium Heat
20 minutes
6 -8 Servings

1/3 cup sugar
2 tablespoons melted butter
2 cups buttermilk
3 egg yokes

2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt

3 egg whites

Whip egg whites until stiff. Mix all ingredients together and add the egg whites last. Put a small amount of oil in each depression of the Æbleskiver pan. Get the oil hot enough to spit. Spoon in batter, when it bubbles and is a beautiful light brown on the bottom, turn with a knitting needle. Poke it into the corner and flip like a pancake. Turn before baked too long. Makes 35-45.

Sprinkle with cinnamon and sugar. Serve warm.

5 Stars

Bon Appetit! The Outdoors Start at Your Back Porch!

Sunday, December 19, 2010

Sauce - Alabama Barbecue Sauce

I've searched this world and now I've finally found it.

The best sauce in the world.

And I'm willing to share the secret. You're lucky I'm an open-source guy.

It's called Alabama Barbecue Sauce, and it's not even barbecue sauce.

I love paradoxes.


1 cup Mayonnaise
1 cup Vinegar
1 tablespoon Lemon juice
1/2 tablespoon Salt
1/2 tablespoon Pepper, black
1/2 tablespoon Cayenne pepper

Mix all ingredients together in a small bowl and chill for 2 hours. Store up to 2-3 weeks in a air tight container in the refrigerator.

This stuff is great. So far we've marinated pork chops with it, dipped french fries in it, put in on fajitas and quesadillas, and I'd drink it if I could. It's SO good!

5 Stars

Bon Appetit! The Outdoors Start at Your Back Porch!

Saturday, December 18, 2010

Dutch Oven - Sunflower Oat Bread, The Final Chapter

I'll never reach perfection in this life, but I think I've gotten as close as I can with this bread. If you're just tuning in, please check out Episode I, II, III, and IV. The saga closes with this final episode. In this episode, our hero, Captain Yeast is caught in a war with the separatists that insist on unleavened warfare tactics...

Well, maybe it's not that epic. Honestly, I proofed the dough, got it ready and it was too cold out for me to want to cook outside. I actually tried, but my coals didn't light well, so I put in a bread pan and put it in a preheated oven. This is a second attempt at Episode III. It worked very well, so I'm calling it finished. Also, I've used all my sunflower seeds and oats, so I need to get more. I guess I could call it the Bread Formerly Known As Sunflower Oat Bread; but I'm not trying to escape any kind of royalty contracts.

A few things learned in the journey:
  1. Kneading isn't hard. It's the funnest part, in fact.
  2. You really can't knead too much.
  3. You really can knead too little. Do it until you can pull the dough into a clear window.
  4. Even if bread fails, it usually tastes good with lots of jam.
  5. Hot bread made by your hands beats Wonder 10 to 1.
  6. Baking bread can help you survive a Zombie outbreak. It can keep your mind focused so you can have the energy to bash Zombie heads in without losing yours.
  7. Kids love to help cook. Baking bread is perfect for Dad and Son.
  8. Dogs like bread dough. If you leave it on the floor, they will eat some.
  9. If you leave bread dough on a 72 degree heat vent for 3 hours it will start to cook.
  10. Cooking bread in a blizzard isn't half as bad as eating Wonder bread.

12" Dutch oven
350 Degrees
60 minutes
8 Servings

1 1/3 cup water
1/2 tbs active dry yeast

2 tbs butter, softened
2 3/4 cups white flour
1 tsp salt
1/2 cup sunflower seeds
1/2 cup rolled oats

Warm water and mix with yeast. Set aside to activate. Mix all ingredients and knead until the dough passes the windowpane test. Let raise 1 hour. Bake at 350 for 60 minutes. Let cool before cutting.

5 Stars

Bon Appetit! The Outdoors Start at Your Back Porch!

Saturday, December 4, 2010

Giveaway - Best of the Back Porch Gourmet Cookbook

Today my copies of my cookbook, "Best of the Back Porch Gourmet 2010" arrived today. So to one lucky reader, I will be giving away a copy. This book is 80 pages of full color, crammed full with recipes, tips and photos. This makes a great gift for anyone. If you don't win, until January 31, I'm offering free flat rate shipping on any order with checkout code: SHARE

Good luck!

Contest details:

There are 4 ways to enter:

1. Leave a comment below with your favorite Back Porch Gourmet recipe.

2. Follow us on Twitter (@dutchoventips) and leave a comment below with your name and "Twitter Follower"

3. "Like" our Facebook page and leave a comment below with your name and "Facebook"

4. Blog about this giveaway on your own website and get a bonus entry. Leave a comment below with your post URL and your name.

In all entries, leave a way to get in contact with you, either a twitter handle, email address, or facebook page. If I can't get in touch with you for your shipping address, the prize will be given to the next random entry.

The contest lasts between now and 6:00 PM Sunday, December 12. Book will ship via USPS flat rate.

Contest is open to all U.S. residents, no PO/APO boxes please. No purchase necessary. Immediate family members, employees and hired hitmen of the Back Porch Gourmet not eligible. (That's you, Missla) Extended family members and friends may enter.

Bon Appetit! The Outdoors Start at Your Back Porch!