Monday, April 23, 2012

Dutch Oven - Restaurant Yellow Curry

One of my favorite foods is Thai yellow curry; Missla and I will find good local Ma & Pa hole-in-the-wall restaurants and she'll order one of her many mainstays off the menu, but I always stick to the curries- Yellow, Red, Massaman. There's something about a curry that excites me. Maybe its the spice, maybe the variety of flavors, or maybe its because its such a simple meal-- just a sauce that is served over rice with meat and veggies. Yet curry somehow transcends its simplicity and becomes more than food. Curry just wants to be loved, and one thing is for sure, I love my curry. This recipe is my latest attempt to get restaurant quality curry at home. And it is close. If you want to take it over the top, add a teaspoon of sugar and don't use curry powder, use prepared curry paste. The best curry is in the curry spice. Garbage in-- well, I think you know the rest.


Served with white rice. To shape the rice into discs, mold it into a 1/2 cup measuring cup.

Tools  
12" Dutch oven
12-15 coals below
15-18 coals above


Ingredients  
4 large russet potatoes
4-6 chicken tenders, sliced across the grain
1-2 tablespoons curry powder
dash garlic powder
dash ginger
1 can coconut milk
1 cup milk
salt & pepper, to taste
3 large carrots, sliced on the bias
1/2 onion, quartered and sliced
3-4 green onions, sliced
canola oil
white rice, steamed

Directions 
Brown chicken in oiled dutch oven, adding curry, garlic powder and ginger. Add vegetables and stir well. Add coconut milk, milk and let boil. Add top coals and bake for 30 minutes. When potatoes are tender, season with salt and pepper to taste. Serve over steamed white rice.

Back Porch Gourmet | Live Right. Eat Well.

Sunday, April 1, 2012

Dutch Oven - One Pot Pork Chops

Hello again, Internet. It's been a while. It seems I've been very busy all week and left the cooking on the weekends simple. I decided I wanted to cook something up nice today outside, and it was snowing today in Salt Lake. It hit me in the shower- I would create a bed of vegetables and lay pork chops on top for an easy one pot dinner.

I prepped the entire pot before lighting coals, so in theory, you could prep your vegetables at home and take them to camp precut in zip top bags. I cubed potatoes, onions; chopped green onions and carrots, and used presliced mushrooms. Basically dumping them into a well oiled dutch oven, seasoning the vegetables and topping them with a little oil and my favorite prepared sauce, then placing pork chops on top in a single layer. I seasoned them and then lidded the pot and put in on heat. Easy peasy.

For something that was so simple to make, it tasted really great. The spice on the vegetables was simple and flavorful. This truly was chuck wagon cooking! I've been lacking the desire to push the envelope and make really complicated meals with lots of dishes and steps, because I've been so busy lately. I think I got burned out trying to push the envelope so far, that I forgot why I started this blog-- to have fun! So for the next little while, expect simple meals that don't require many steps or fancy things. It will still taste good though.




Tools  
12" dutch oven

Ingredients  
  •  4 large russet potatoes, cubed
  • 1 onion, cubed
  • 3 green onions, diced
  • 4 large carrots, julienned
  • 1/2 pound mushrooms, sliced
  • Alabama barbecue sauce
  • 1 teaspoon canola oil
  • ground black pepper
  • kosher salt
  • seasoned salt
  • garlic powder
  • 5 bone in pork chops
  • 1/4 cup water
Directions  
Prep vegetables and place in the bottom of an oiled 12" dutch oven. Drizzle with oil and coat with spices to taste. If desired, add 1/4 cup water to bottom of oven to aid in steaming. Drizzle with Alabama barbecue sauce (a white barbecue sauce) or your favorite sauce. Place pork chops on top of vegetables in a single layer making sure none are overlapping. Arrange to get a good cover over the vegetables with few holes as this will help the vegetables steam. Place lid on oven and add about 10 coals on the bottom and 15 on the top. This will help brown the pork chops. Broast for an hour, rotating the lid and bottom half way.

Back Porch Gourmet | Live Right. Eat Well.