2013 Virginia Dutch Oven Cook-Off recipes
1 teaspoon Dried Minced Garlic
1 teaspoon Dried Minced Onion
1 teaspoon Dried Chives
1 teaspoon Italian Seasoning
1/2 teaspoon Dried Basil
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
2 tablespoon Water
1/2 stick Unsalted Butter
1/4 cup Extra Virgin Olive Oil
pinch of Salt
pinch of Black Pepper
Add all the ingredients above to a small kettle or melting pot. Stir to combine and warm up (do not cook). Keep warm until the herbs and spices are moistened thoroughly. Set aside to cool.
3/4 cup Warm Water
1 package Active Dry Yeast (2 1/2 teaspoons)
1 teaspoon Salt
1 tablespoon Sugar
1/2 cup Milk
3 cup All Purpose Flour
1 egg – scrambled
splash of Water
10″ Dutch Oven, Large Mixing Bowl
In large bowl, add the warm water, salt and sugar. Slowly stir in yeast until dissolved. Let stand for 10 minutes. Add milk and 2 cups of flour. Stir until the dough chases the spoon around the bowl. Slowly add the garlic chive mixture while kneading and continue to knead until the dough is soft and smooth, add flour as needed so dough is not sticky to the touch.
Put dough in a lightly oiled bowl, and then turn dough over so that the top of dough is lightly coated. Cover with plastic wrap and let rise in warm spot for 1 hour.
Punch down dough and knead for a few moments. Turn edges up under ball to make a large round, place in Dutch Oven. Cover and let rise for about 30 minutes. Add 3 coals to bottom and 5 to top, just enough heat to help it rise. Rotate oven every ten minute to even out heat.
Score dough by cutting with an X on top with a sharp knife. Sprits with water Cover and Bake. Use 5 briquettes on the bottom and ring the top plus 2 in the center by the handle. Bake for about 45 minutes or until golden brown. The bread should have a hollow sound when thumped.
Turn out bread and let cool on rack.
Serve with softened garlic butter.
2 1/2 lb Chicken Pieces
1/2 c Olive Oil
2 ts Oregano
1/2 ts Black Pepper
2 ts Salt
1 Green Pepper; Cut In Strips
2 c Onions; Chopped
1 Bay Leaf
1/2 ts Crushed Red Pepper
1 Clove Garlic; Crushed
1 ts Saffron Threads
2 c Rice
1 cn Tomatoes; Undrained
1 cn Chicken Broth
1/2 pk Frozen Peas
1/2 c Green Olives; Sliced
Pimento Strips; Optional
Preheat oven to 350.
Combine the oregano, salt and pepper and rub into the chicken pieces. In a heavy dutch oven heat 1/2 cup olive oil and brown chicken a few pieces at a time, until golden. Set chicken pieces aside.
To the pan drippings add the green pepper strips, chopped onion, bay leaf, crushed red pepper, and crushed garlic. Stir until onion is tender.
Crush the saffron threads. Add them along with the rice to the onion mixture. Cook until the rice is lightly browned, about 10 minutes. Add the undrained tomatoes and the chicken broth. Arrange chicken on top and bring to a boil. Bake covered for 1 hour.
Remove from oven and sprinkle with the peas and sliced green olives. Arrange pimento strips on top if desired and bake, uncovered for 20 minutes. Let stand 10 minutes before serving.
4 Slices Hickory Smoked Bacon – chopped
4 Medium Shrimp (41/60) – chopped
1/8 cup Red Onion – finely minced
1/8 cup Celery – finely minced
1 Small Poblano – seeded and finely minced
1 Clove Garlic – finely minced
1/4 cup Parmesan Cheese – grated
1/4 cup Seasoned Bread Crumbs (Pepperidge Farms Stuffing – Blue Bag)
1 teaspoon Mrs. Dash Southwest Chipotle Seasoning
1 Chicken Bouillon Cube – dissolved in 1/2 cup warm water
4 4 ounce Boneless Skinless Chicken Breast
Olive Oil Spray
Black Pepper – fine grind
!2″ Dutch Oven, Small Mixing Bowl
Preheat 12″ Dutch Oven, brown chopped bacon till crispy, drain on paper towel. Remove Dutch Oven from heat, scrape out sticky bits and wipe out excess fat leaving a thin film of bacon grease.
Finely chop or mince the Celery, Garlic, Poblano, Onion and Shrimp as noted above. Place in small mixing bowl.
Prepare Chicken Breast for Stuffing. Use paring knife to cut a slot in breast the length of the breast stopping short of the ends and do not go all the way through. Turn knife parallel to table and perpendicular to chicken, cut a slot in the sides of the fist slot on both sides creating a pocket for stuffing.
Add Mrs. Dash Seasoning, Parmesan Cheese, Bacon Bits and Stuffing to previously prepared ingredients in mixing bowl and stir together. Add the least amount of chicken bouillon water needed to moisten the stuffing. The stuffing needs to remain fluffy. Divide the stuffing into quarters and lightly pack the stuffing into the open pockets of the chicken breast. Light spray the Stuffed Chicken Breast with Olive Oil and lightly dust the breast with Salt, Pepper and Paprika.
Lay out the Chicken Breast in a circle in the Dutch Oven. Add a few teaspoons of water for moisture. Use 7 briquettes on the bottom and ring the top plus 2 in the center by the handle.
Bake for 40 to 45 minutes or the chicken reaches an internal temperature of 165 degrees.
16 Saltines (18 if using round)
4 ounces white mushrooms, sliced
3 tablespoons milk
1 ½ tablespoons Worcestershire sauce
4 teaspoons soy sauce
1 teaspoon salt
¾ teaspoon pepper
1 shallot, minced
½ tablespoon vegetable oil
2 garlic cloves, minced
¼ teaspoon dried thyme
¼ teaspoon cayenne pepper
2 large eggs
1 pound ground buffalo
1 pound ground pork
½ pound Chorizo
3/4 cup roasted bell peppers (Jarred)
8 slices bacon
3-5 celery ribs
3-5 carrots, peeled
1. Process saltines, mushrooms, milk, Worcestershire, soy sauce, salt, and pepper in food processor until a paste forms. Transfer to a large bowl.
2. Combine shallot, oil, garlic, thyme, and cayenne in a small pot and heat until softened.
3. Combine shallot mixture and eggs into saltine mixture.
4. Add buffalo and pork to saltine mixture one pound at a time until thoroughly combined.
5. In a medium bowl take about ½ pound (about a handful) of the meatloaf mixture and combine with chorizo. Set aside.
6. Place celery and carrots in a single layer on the bottom of the Dutch oven.
7. Form the meatloaf. Using half the meatloaf mixture form the first layer. Layer half of the roasted bell peppers evenly over the bottom layer, leaving a little space around the edge. Form the chorizo mixture and place over the peppers. Layer the remaining peppers evenly over the chorizo. Form and place the remaining meatloaf on top.
8. Wrap meatloaf with a single layer of bacon using toothpicks on the sides if needed. Try not to overlap the slices.
9. Using a wide spatula place the meatloaf on top of the celery and carrots.
10. If your Dutch oven has a slot for a digital thermometer, insert the thermometer’s probe so that it is centered in the meatloaf.
11. Cover and bake until meatloaf registers 145 to 150 degrees, about 35-40 minutes.
12. Check to see if the bacon is crisp. If needed remove all heat from bottom and add to lid. When the temperature registers 160 degree the meatloaf is done. You can continue to bake until bacon is crisp checking every 5 minutes.
13. Transfer to serving dish and tent loosely with foil. Let rest for 15 minutes.
14. Slice and Serve