Mexican Street Corn

Ingredients:

• 3 (15.25-ounce) cans corn, drained
• ▢2 tablespoons butter
• ▢kosher salt
• ▢3 tablespoons mayonnaise
• ▢1-2 tablespoons lime juice
• ▢2 teaspoons chili powder
• ▢cotija cheese
• ▢cilantro, roughly chopped

Instructions:

1. Prep the briquettes

2. Combine the corn and butter in the Dutch oven.

3. Once the butter has melted, add in the rest of the ingredients. 

4. Stir occasionally

5. Top with any more fresh cilantro

*This recipe called for the bare minimum of seasonings; I ended up adding a little bit more of everything. 

Butter Chicken

 

Ingredients: 

2 Chicken Breasts (250g)

4-5 roma tomatoes (can also use canned peeled tomatoes)

1 large red onion

4-5 cloves of garlic

3/4 cup cream (I used 20%)

Spices for Curry:

1 tbsp garam masala

1 tsp tumeric

1 tsp cumin

1 tsp coriander powder

2 tsp kashmiri red chilli powder

1 tbsp sugar

2 tbsp dried fenugreek leaves or bay leaves if you dont have those

Chicken Marinade

2 tbsp yogurt

1 tsp garam masala

.5 tsp turmeric

.5 tsp cumin

.5 tsp coriander powder

1 tsp kashmiri red chili powder

Outside of class prep time: ~30 minutes

Cook time: 1 hour

Before Class: (you can also try to do these steps in the dutch oven but I found it easier to do it beforehand)

1.  start by chopping chicken breasts into bite sized cubes

2. marinate it with the spices listed above for around an hour (longer if you have the time)

3. air fry or pan fry the chicken for 12 minutes at 380F

4. chop up 1 red onion and tomatoes

5. heat up 2 tbsp of oil in your pan and add in minced garlic and onions. let that cook for a few minutes before adding in the tomatoes and cook till the tomatoes are soft. the trick is to add a bit of water and cover (4-5 minutes)

6. once soft, add in the spices listed above and blend it up until smooth

In Class:

1. heat up your dutch oven add the curry, sugar, and dried fenugreek leaves or bay leaves and cream and your chicken and you're done. now make it pretty with garnish. Enjoy!

The BEST Peach Cobbler

I was taught how to make the best peach cobbler from Brian! Here's the recipe: 

This is listed in order that I put it in the dutch oven

2 Cans of Peaches

1 Can of Peach pie filling (you also could send it and do all peach pie filling) 

1/2 Cup of Soda (anything works! I used club soda because that's what I had on hand)

1 Box yellow cake mix

1 stick of butter cut up & placed on top

Sprinkle of Brown Sugar 

30 Briquettes:

17 on top

13 on bottom

Cook for 40 minutes! Enjoy! 

Chicken Fajitas Dutch Oven

 

Ingredients:

2 lbs of chicken

3 bell peppers

1 red onion

Choice of cooking oil (I used avocado)

Taco seasoning:

2 tbs of chili powder (I use chili-lime seasoning from trader joes)

2 tsp of cumin

1 tsp of garlic powder

1 tsp of onion powder

1 tsp of paprika

1/2 tsp of cayenne pepper

Instructions:

put all of your heated briquettes underneath your dutch oven and drizzle in some oil. As it's heating, cut up your chicken into strips and sauté the chicken. While chicken is cooking, cut up vegetables. After chicken is cooked, set aside and cook vegetables. When peppers are soft, add chicken back in and pour in the taco seasoning and mix it all around. Serve with choice of tortilla and toppings.

Apple Crisp

 

Dutch Oven Apple Crisp:

Ingredients:

For the crumb mixture:

2 cups quick-cooking rolled oats

2 cups packed brown sugar

1 cup whole wheat all-purpose flour

1/2 tsp of salt

2 tsp of cinnamon

1 cup of butter

Apples:

3-4 lbs of apples (honey crisp are the best)

4 tablespoons of coconut sugar

Instructions:

Combine oats, brown sugar, flour, cinnamon, and dash salt. Cut in butter till mixture resembles coarse crumbs; set aside. Peel, core, and slice fruit. Place fruit into dutch oven, sprinkle with coconut sugar. Sprinkle crumb mixture over all. Bake in a 350 dutch oven for 45 minutes, about 9 briquettes on the bottom and 15 on top. Serve with vanilla ice cream. 

Zuppa Toscana

Modified from https://www.gimmesomeoven.com/zuppa-toscana-a-la-olive-garden/ 

Ingredients: 

1 pound ground Italian sausage (mild or spicy)

-1 tablespoon of butter/vegetable oil (might need, might not)

3 garlic cloves, minced

1 medium white onion, peeled and diced

1.5 pounds Yukon Gold potatoes, diced

5 to 6 cups chicken stock

2 to 3 cups chopped fresh kale

1 cup heavy whipping cream

fine sea salt and freshly-ground black pepper

6 pieces bacon, cooked and crumbled (I just cut it into ½ in squares/strips)

Outside of class prep time: ~30 minutes

Cook time: 1 hour

Before Class: (you can also try to do these steps in the dutch oven but I found it easier to do it beforehand)

1.  Cook sausage in a large pan over medium-high heat until browned and cooked through, breaking the sausage into small pieces as it cooks. Use a slotted spoon to transfer the cooked sausage to a separate plate, reserving 1 tablespoon grease in the stockpot for later, and discarding the excess grease.  (this is what the recipe calls for, I didn’t have enough grease left over so I added a tablespoon of vegetable oil for the next step and it worked just fine)  Set aside.

2. Add onions to the pan (with the grease/oil), and sauté for 5 minutes, stirring occasionally.  Add garlic, and sauté for 1 minute, stirring occasionally. Set aside.

In Class:

1. Add prepped ingredients (sausage, unions, garlic), potatoes, and chicken stock to the dutch oven. Let it cook until the potatoes are tender. 

2. Stir in the kale and cream, and let simmer for an additional 5-10 minutes. Season with salt and pepper to taste. 

3. Mix the bacon in right before taking off heat. Enjoy!

Cherry Chocolate Bread

I combined two recipes to make this and modified as I went:

https://www.theperfectloaf.com/dark-chocolate-cherry-sourdough-bread/ 

https://www.recipetineats.com/easy-yeast-bread-recipe-no-knead/#wprm-recipe-container-43976 

Ingredients:

3 cups (450g) flour , bread or plain/all purpose

2 tsp (1 Fleischmann’s RapidRise packet) instant or rapid rise yeast 

2 tsp (12g) cooking / kosher salt , NOT table salt

3 tsp (12g) sugar 

2 cups (315g) very warm tap water, NOT boiling or super hot (ie up to 55°C/130°F)

7 tsp (16g) unsweetened cocoa powder

2 tbsp (16g) canola oil (or other neutral-flavor oil)

1/3 cup (90g) Dark chocolate chunks (or chips) 

90g Dried sweetened tart cherries (about half of a great value 5oz bag)

Outside of class prep time: ~3 hours

Preheat time: 30 minutes

Cook time: 30 minutes

Briquettes: 35-40, 15 on bottom, the rest on top

Instructions:

1. Bloom the Cocoa Powder: Put the oil in a medium saucepan over medium heat and heat until very warm, 2 to 4 minutes. Add the cocoa powder and whisk continuously until the powder dissolves and the mixture becomes thick, about 3 to 4 minutes. Remove the pan from the heat and let cool. (Pro tip: start whisking immediately or the cocoa powder will burn)

2. Mix Dough: Mix flour, yeast, salt, and sugar in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Pour the bloomed cocoa onto the dough and mix it in until it’s thoroughly incorporated. If you want the dough to be completely dark in color, mix the cocoa in well at this point, but if you’d like a more marbled bread look, mix it more gently and stop before it’s fully dispersed. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for the right consistency. (see attached picture)

3. Rise: Cover with cling wrap or plate, leave on counter for 2–3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly (see attached picture). If after 1 hour it doesn’t seem to be rising, move it somewhere warmer. 

4. Optional – refrigerate for flavour development: At this stage, you can either bake immediately (move onto Step 6) or refrigerate for up to 3 days.

5. Take chill out of refrigerated dough – if you refrigerated dough per above, leave the bowl on the counter for 45 – 60 minutes while the oven is preheating. Cold dough does not rise as well.

6. Preheat oven – Put empty dutch oven on briquettes, Preheat to 450°F (about 30 minutes)

7. Mix cherries and chocolate in: pour about half of the cherries and chocolate into the bowl. Put some flour on your hands, and stretch and fold the dough to lightly mix the cherries and chocolate, then pour in the rest. Stretch and knead the dough until the cherries and chocolate are relatively well-mixed in the dough. During this process, try as best you can to roll/fold the dough into a round shape. 

8. Transfer to paper: Put a large piece of parchment/baking paper (not wax paper) on top of the bowl, then flip the dough upside down onto the paper (i.e. seam side down, smooth side up). You can reshape it into a more round(ish) shape or just leave it be. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits! Using a sharp knife, score the top of the loaf.

9. Dough in pot: Remove the lid of the hot dutch oven. Holding the edges of the paper, drop the paper with the dough on it into the pot, place the lid on. (because the lid is hot, having a friend help with this is very helpful)

10. Bake for 30 minutes, lift paper and bread out of the oven, cool for 10 minutes before slicing. (to keep the top from burning, I took about half of the briquettes off the top for the last 10 minutes)

Healthy Chicken Noodle Soup!

INGREDIENTS

• 1 tablespoon olive oil
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon minced lemongrass
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon chopped fresh rosemary
• 5 cups chicken stock
• 2 bay leaves
• 1 pound boneless, skinless chicken thighs
• ¾ cup ditalini pasta
• 3 tablespoons freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh chives

INSTRUCTIONS

• Heat 1 tablespoon olive oil in your Dutch oven. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in garlic, ginger, lemongrass, thyme and rosemary until fragrant, about 1-2 minutes.
• Stir in chicken stock, bay leaves and 1 cup water. Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 10-12 minutes. Remove chicken and shred, using two forks; set aside.
• Stir in pasta and cook until tender, about 8-10 minutes.
• Stir in chicken and lemon juice; season with salt and pepper, to taste.
• Serve immediately, garnished with chives, if desired.