Monthly Archives: February 2013
Old Dominion Iron Chefs is having a BBQ DOG on June 1st at Faith Baptist Church 10124 Royerton Drive, Henrico, Virginia 23228. The Church is kind enough to let us use there fellowship hall for our DOG. We will have a smoker doing some meats. We like ask for rsvp so we know how much meat to get for the smoker. Also we like a donation of $5 per person to help cover the cost of the meats,plates and a donation to the church to say thank you. We ask if you are coming to bring what you want to cook from meats to side dishes to desserts!!!!! Food will need to be on the table at 3 pm. We ask you to rsvp by May 18,2013 Hope to see everyone there!!!! Here is the link to sign up for the RSVP. http://www.signupgenius.com/go/9040E4FABAD2EA75-bbqdog
3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water
In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 – 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.
Thanks to Judy and Diane for the recipe from the website simplysogood.com
2 cups all-purpose flour
4 tsp baking powder
1/4 cup plus 2 tsp sugar,divided
1/2 tsp salt
1/2 tsp cream of tarter
1/2 cup shortening
2/3 cup milk
2 tbsp of soft butter or margarine
1/8 tsp ground mace or nutmeg
1 1/2 tsp shredded orange peel
1 cup sifted confectioners sugar
1 to 2 tbsp orange juice
Combine flour,baking powder,2 tsp sugar,salt and cream of tarter in a mixing bowl; cut in shortening until mixture resembles course crumbs.Add milk ans stir until a soft dough is formed. Shape into ball and turn out onto a lightly floured surface. Knead gently and pat or roll into a 9×18 rectangle.
Spread 2 tbsp soft butter on dough. Mix 1/4 cup sugar,mace and 1/2 tsp orange peel;sprinkle mixture over buttered dough. Beginning at the 9 inch edge, roll like a jelly roll; seal end. Cut into eight slices,about 1 inch thick.
Bake at 375 oven for 25 minutes. Combine 1 tsp orange peel,confectioners sugar and enough orange juice to make a soft icing. Drizzle over warm biscuits.
recipe came from Morning Fires,Evening Lights The Marlboro Country Cookbook
If you love bacon you love these biscuits. Made these during a cold winter morning.
3 strips lean bacon
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon backing soda
1 teaspoon salt
1 teaspoon unsalted butter,soften
2/3 cup butter milk(might need 1 cup)
melted butter or buttermilk for brushing tops
Preheat dutch oven to 450 F
fry bacon in cast iron skillet or frying pan until crisp. Pour off 1 teaspoon of the rendered fat as the bacon fries and reserve it. Crumble the bacon.
In a bowl,mix together the flour,baking powder,baking soda,and salt. Sprinkle the reserved bacon fat over the flour and add the butter. Using your fingers,rub in the fat until it disappears into the dry ingredients. Add the bacon and buttermilk and stir until the dough is soft and light but not sticky. Turn dough out onto a floured board.
With floured hands,knead the dough just until smooth. Do not over work. Roll dough out to a 3/4 inch thickness and cut out biscuits with a 3 inch round biscuit cutter. Place the bisuits in the greased dutch oven. Bake for 12 to 15 minutes,at which point the biscuits should have a gloden brown top. Remove from the oven and immedinately brush tops with melted butter or buttermilk. Serve warm.
Recipe came from the cookbook Judith Olney on Bread.
Made this camping with fellow Old Dominion Iron Chefs members.
White Chicken Chili
1 pkg white chicken chili seasoning mix
1 lb boneless,skinless chicken breasts cut into 1/2 in cubes
(we used ground chicken)
2 cans (15-16)can white beans,undrained
1 cup water
1 tbsp of vegetable oil is you cook the breasts
Heat oil in Dutch oven and cook until chicken in no longer pink. drain juice then add season mix,beans and water,stir to combine bring to boil and cover reduce heat and simmer for 10 mins. stir occasionally. makes 4 servings