Asian Curry

by Jihwa Jang

Ingredients

- 100g of Japanese curry cubes (I use S&B brand, 4 cubes which is half box, as shown in the photo above)
- 2 carrots, peeled and cut to small chunks
- 2 potato, peeled and cut to small chunks
- 1 onion, roughly chopped
- 3 cleave garlic diced
- 200 to 300g boneless chicken fillet or pork, cut to large chunks
- 1 tbsp cooking oil
- 700ml water

- options : you can add broccoli and zucchini if you want more vegetable

1. Heat dutch oven with oil. Add garlic for 30 second. 

2. Put chicken pieces  in the oven and stir fry with garlic until it is cooked. (but it doesn't have to be completely cooked or brown)

3. Add potato and carrot, onion chunks, stir fry everything evenly. (you can add more oil while stir frying if you need) 

4. Add water and bring to a boil. Simmer for about 20 minutes (with lid partially closed; mine is fully closed because it has an air vent) or till potatoes are cooked.

5. Add the Japanese curry cubes and stir through till dissolved. Because both the curry mix and the potatoes are starchy, at this point in time you probably need to add more water to achieve the consistency you like. Season it to taste if desired (example adding sauces or chilli powder). Warm through the curry before serving.

Sour Cream Banana Bread

by Paige Slade

I was nervous to try this recipe and it took a little longer than I thought to cook but it turned out extremely delicious. If you are in the mood for happiness, I strongly suggest it.

1/2	cup + 1 Tbs. butter; room temp.	6	cups all-purpose flour
3	eggs	1 1/2	Tbs. baking powder
1 1/2	cup sour cream	2	Tbs. baking soda
3	cups sugar	1 1/2	tsp. salt
2 1/4	cups mashed ripe banana	1	cup semi-sweet chocolate chips
3	Tbs. lemon juice

In a mixing bowl cream together butter, eggs, sour cream, and sugar. In a separate bowl combine bananas and lemon juice. Stir to mix well. In a separate bowl sift together flour, baking powder, baking soda, and salt. Alternately mix flour mixture and bananas into wet ingredients, beginning and ending with flour. Stir in chocolate chips. Pour batter into a well greased 12" Dutch oven. Place lid on oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 30-35 minutes or until toothpick inserted into center of bread comes out clean. Around 40 minutes, I lifted up the lid and sprinkled some sugar on the top in hopes to caramelize the crust. Yummy! My banana bread unfortunately took 1 1/2 hours to cook.  If you don't lift up the lid due to curiosity will definitely speed up the process. When it is finally cooked, the top will be VERY dark brown (like regular banana bread) and at first you may think that it is burnt but if the knife or toothpick comes out clean, you've made a masterpiece. Bon Appetit! Serves: 15-20.

Sweet Sausage & Sticky Rice Stuffed Bell Peppers

by Greg James

INGREDIENTS

(This is a BIG recipe. I did a half recipe and it fed four people just fine with left-overs)

2 - cups uncooked sweet rice (sticky rice)
1 - 14 oz. can coconut milk
12 - bell peppers (assorted colors)
10 - slices thick smoked bacon (diced)
3 - lbs. mild Italian sausage
1 - lb. pork meat (diced)
20 - oz. Mang Tomas all purpose sauce (product of the Philippines)
1/2 - cup sweet onion (diced)
12 - medium sized mushrooms (sliced)
1/4 - cup green onions (chopped)
1 - tbs. ginger (minced) 
1/2 - lb. smoked gouda cheese (grated)


Before getting into directions, this recipe is also a big time commitment. If you have multiple dutch ovens, you will be happy you do and can do a couple things at the same time. We decided to cook the rice in a rice cooker to save time, even then and with the half recipe, it took us over 2 hours. It IS worth it though!
Remember to soak the rice the night before!

Step One: The Rice
Soak sweet rice in cold water the night before making this recipe, rinsing one time before soaking. 
Drain rice, place in 12 dutch oven and stir in coconut milk, mixing evenly.
Place lid on oven, cook with 6 coals under the oven and 10 coals on the lid for 1 hour, with quarter rotations at 15 minute intervals.

Step Two: Pepper Prep
While rice is cooking, cut a round opening near the top of each bell pepper.
Remove core/seeds and place cap of each pepper back in place.

Step Three: Steam Them Bells
Steam bell peppers in 16 dutch oven using large trivet (just something to keep the peppers off the bottom of the oven and out of the water) and 1/2 cup salted water for 30 minutes or until tender using one ring of coals under the oven and 12 coals on the lid, cool and set aside.
Remove coals from 12 oven when rice is cooked, leaving covered to slowly cool.

Step Four: The Filling
Brown bacon, sausage and pork meat in a 16 oven using a solid layer of coals under the oven, drain off excess grease.
Stir in mushrooms, onions. ginger, all purpose sauce and simmer for 15 minutes. (Add mango, if used)

Step Five: Stuff 'Em Good
Insert a layer of rice in each bell pepper, leaving room for meat filling.
Stuff each pepper with meat mixture and replace cap on each pepper

Step Six: The Final Cook
Wipe inside of 16 dutch oven, place large trivet in bottom and arrange bell peppers in the oven.
Bake for 1 hour using one ring of coals under the oven and one ring of coals on the lid.
Top bell peppers with cheese with 10 minutes remaining during baking period. Pepper caps can be discarded at this point if desired.

The peppers were absolutely delicious! We had a great time, just make sure you HAVE time. Enjoy!


http://youtu.be/EocF5wFQfDE

Bloomin' Onion Bread

by Kirsten Pierce

1 unsliced loaf (round is preferable) sourdough bread
1 pound Monterrey Jack Cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion, with tops
2-3 tsp poppy seeds

Cut the bread lengthwise and width wise-without cutting through the bottom crust. Insert cheese between cuts (thicker cuts are easier to get cheese into, but thinner cuts have more cheese), try to get the cheese down into the bottom of the bread. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil and place in your dutch over. Bake at 350 degrees for 15 minutes, using 1 1/2 rings on the top and 1 ring on the bottom (or 14 briquettes on the top and 10 on the bottom) Unwrap. Bake 10 more minutes, or until cheese is melted.

Recipe courtesy of Dutchovenmadness.blogspot.com. 

Dutch Oven Breakfast Casserole

by Jessi Valentine

Ingredients:

butter
12 eggs
1/2 cup milk
1 bag (32 oz.) Ore-Ida Hash Browns, thawed
1 can diced green chilies
1/2 medium onion, chopped
1 pound shredded cheddar cheese (or more for extra cheesiness!)
diced ham
salt
pepper

Directions:

Start coals. Butter the inside of your Dutch Oven. Add eggs and milk; beat well with fork until blended. Add hash browns, chilies, onion, cheese, ham and spices. Mix well until all ingredients are coated and submerged in egg mixture. Bake at about 375 degrees for 45 minutes, turning oven and lid regularly to avoid burning. Check after 45 minutes, using a knife to poke the middle checking for liquid. Keep checking every 15 minutes until the middle isn't runny. This recipe may take up to 90 minutes (total cook time), so keep extra coals going. Sprinkle with more cheese (if desired) during last 15 minutes or so. Enjoy with ketchup or salsa!

Serves about 8 (depending on how many eggs you use).

Tips & Alterations:

• Depending on the size of your Dutch Oven, you may need to change the amount of eggs and potatoes you use.
• I used the Southern Style Hash Brown (cubes), but Country Style (shredded) would work too! 
• Use diced jalapenos instead of chilies if you like a *really* hot breakfast!
• Try browning the onions in the butter before you add the eggs... Will make a slightly richer flavor.
• Play around with the spices you use. This is an easy recipe to experiment on!
• Try different meats. I've used diced ham because it's precooked and we usually have leftovers in the freezer from the most recent holiday, but if you cook your bacon, sausage or steak first, you're in business.

Chicken Rice Brocolli Casserole

by Brian Hill

for a 12" Dutch Oven

2 cups  rice
8  chicken thighs
1 head fresh Broccoli
2 cans  cream of mushroom soup
5 cups water

Place 16 coals under Dutch Oven and 8 on top.  Heat chicken in water in Dutch Oven for 15 minutes. Add rice and cook for 15 more minutes.  Add chopped broccoli and mushroom soup and cook until done, about 15 more minutes.  Check rice to be sure the dish is done.
 

Cheesy Potato Bake

by Mikale Williamson

(I ended up doubling this recipe for the dutch oven- it worked out well) 

Ingredients:

3 ½ cups cubed Yukon gold potatoes
½ cup finely chopped onion
¼ cup finely chopped shallot
2 clove finely chopped garlic
½ cup shredded sharp cheddar cheese
½ cup shredded Monterey Jack cheese
½ cup sour cream
½ cup half and half
½ tsp salt
¼ tsp freshly ground pepper
¼ tsp cayenne pepper
½ tsp dry dill
1 cup frozen peas - thawed
6 pieces crisp bacon crumbled
2 Tbs. Olive oil
1 Tbs. Bacon grease

Directions:

In a Dutch oven brown bacon until crisp then remove it from the oven and set aside on a paper towel to drain. Remove the bacon drippings and wipe out the Dutch oven but save 1 tablespoon of bacon grease. Add 2 tablespoons of olive oil and 1 tablespoon bacon grease to Dutch oven and saute the onion, shallots and garlic for 3-4 minutes. Add the cubed potatoes and cook for and additional 5 minutes. Remove from heat and add sour cream, half and half. Mix well. Add cheese, peas and seasonings. Mix well then cover and bake at 350° for 45-50 minutes. Sprinkle with crumbled bacon before serving.

Serves 4.