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Pork Shoulder Ragu

Pork Shoulder Ragu

Pork Shoulder Ragu

 

When it’s time to serve, make sure there’s cream or cheese involved—pair it with pasta and a lot of Parm, or put it over creamy polenta. As rich as it is, this ragu still wants to be paired with dairy.

 

3 pounds boneless, skinless pork shoulder (aka Boston butt), cut into 6 large pieces

Kosher salt

Freshly ground black pepper

2 T. vegetable oil

1 medium onion, diced

5 garlic cloves, thinly sliced

¼ tsp. red pepper flakes

1 T. tomato paste

¾ cup dry red wine

3 (15-ounce) cans whole peeled tomatoes

A few fresh basil sprigs

A chunk of Parmesan rind

 

Generously season the pork with kosher salt and pepper (you should use about 1½ tsp. salt). Heat a large Dutch oven over medium heat and add the oil. When the oil is hot, add as many pieces of pork as you can fit without crowding and cook until golden all over, 3 to 4 minutes per side; repeat with any remaining pieces of pork. (Be careful not to go overboard; you want to avoid blackened bits on the bottom of the pan. Lower the heat if it looks like things are getting too hot and add more oil if the bottom of the pot starts to look dry.) Transfer the pork to a plate and repeat with the remaining pork. There should be about a T. of fat still in the pot; if there isn’t, add a little more oil to the pot. (If there’s more than a T., carefully spoon or tip some of the fat out.) Add the onion to the pot and cook, stirring, until softened and a little golden, about 5 minutes. Add the garlic and red pepper flakes and cook, stirring, for 2 minutes more. Stir in the tomato paste and let it cook for 1 minute, then pour in the wine. Let the wine simmer while you scrape the bottom of the pot with a wooden spoon or spatula, releasing all the browned bits into the sauce, for 2 or 3 minutes, until the wine has reduced by at least half. Add the tomatoes and their juices, lightly crushing the tomatoes with your hands as you add them, then add the basil, the Parmesan rind, 1 cup water, and 1 tsp. kosher salt. Nestle the pork into the tomato sauce and add any juices that have accumulated on the plate. Raise the heat and bring everything to a boil, then lower the heat until everything is at a simmer. Keep the pork at a low simmer and cook, partially covered, until it is almost falling apart and can be pulled apart effortlessly with two forks, about 2 hours. Fish out the basil and Parm rind and discard them. Transfer the pork to a cutting board or large bowl and use two forks to shred it into bite-size pieces. Return the pork to the sauce, taste it, and adjust the seasoning, adding more salt if it needs it. The ragu will keep in the fridge for 3 days and can be frozen for up to 3 months.

Cacio e Pepe Mashed Potatoes

Cacio e Pepe Mashed Potatoes

Cacio e Pepe Mashed Potatoes

1 T. black peppercorns

5 pounds yukon gold potatoes

1/2 C. unsalted butter, cut into cubes, at room temperature

1 C. Pecorino Romano, divided

Kosher salt

1/2 C. buttermilk, shaken

1/4 C. heavy cream

 

In a small saucepan, set over medium heat, add the peppercorns. Toast for about 2 to 3 minutes, until fragrant. Pour the peppercorns into mortar and pestle. Alternatively, you could add it to a spice grinder or pepper grinder. Mash up the peppercorns until all crushed. Set aside. To Make the Potatoes: In a 4-quart Dutch Oven, fill it up about 3/4 of the way with cold water. Peel the potatoes and place them in the Dutch Oven and set it over medium-high heat. Bring the potatoes to a boil and then bring down the heat to medium-low. This should keep them at a nice, steady simmer. Cook until very soft, about 35 minutes. Give them a taste and make sure they’re VERY soft. Pour the potatoes into a colander and immediately run them under cool water. Then immediately run the potatoes through a ricer, in batches, into the Dutch Oven. Repeat this step until you’ve worked your way through all of the potatoes.

 

In the pot with the mashed potatoes, pour in the buttermilk, softened butter, half of the ground up pepper, a few pinches of salt and heavy cream; mix it all together until smooth. Give it a taste and adjust the salt and cheese according to taste. I added about 2 tsp. of salt in total. To Serve: Melt 2 T. of butter in a small saucepan. Make some swoops in the tops of the potatoes. Pour the melted butter on top and then add a few pinches of freshly ground pepper and the remaining 1/4 C. of Pecorino Romano.

 

To Make Ahead & Reheat:  Make the recipe straight through and then allow to come to room temperature. Store in an air-tight container in the fridge up to 2 days ahead. When you’re ready to serve: Add a few T. of heavy cream to the bottom of a medium-sized pot and place it over medium-low heat. Add the cold potatoes and cover the pot. Cook for 1 to 2 minutes and then stir them. Cover the pot again and allow to warm up for about 3 to 4 minutes. Repeat until the potatoes are warm.

Dutch Oven Chili-Cornbread Pie

Dutch Oven Chili-Cornbread Pie

Dutch Oven Chili-Cornbread Pie

 

2 lb ground beef

1 medium onion

2 (15 oz.) cans chili beans

2 pkg. chili seasoning

2 (6 oz.) pkg. of “water only” combread mix

 

Before leaving home, brown meat and sauté onions. Stow in large heavy duty food storage bag in ice chest. Line Dutch oven carefully with heavy duty aluminum foil. Add pre-cooked meat and onions, chili beans and seasonings mix. Stir well but be careful not to rip foil liner. Mix combread per box instructions in plastic bag. Spread out combread mix over the top of chili. Place lid on Dutch oven. Fill lid with 18 pieces of charcoal. Place 6 pieces charcoal on aluminum foil under the Dutch oven. Cook for 30 minutes.

Dutch Oven Brown Bears in the Orchard (Applesauce and Gingerbread)

Dutch Oven Brown Bears in the Orchard (Applesauce and Gingerbread)

Dutch Oven Brown Bears in the Orchard (Applesauce and Gingerbread)

 

2 lb. jar of (chunky) applesauce OR 2 cans apple pie filling OR 1 (16 oz.) can apple sauce and 3 apples cut into chunks

1(14 oz.) box gingerbread mix (complete kind)

 

Line Dutch oven with foil, shiny side up. Put applesauce in bottom of greased Dutch oven. Mix gingerbread according to package directions. Pour gently over applesauce. Cover tightly. Bake in coals about 30-40 minutes. Serve warm with Cool Whip or ice cream or plain.

Dutch Oven Pot Roast

Dutch Oven Pot Roast

Dutch Oven Pot Roast

 

1- 3 lb. beef roast, rolled, round bone or rump cut

2 T. oil

1 c. water

6 medium potatoes

garlic to taste

6 carrots

 

Line the Dutch oven carefully with heavy duty aluminum foil. Brown roast in oil, on each side. Add water to oven, sprinkle garlic on top of roast. Add potatoes and carrots. Place lid on Dutch oven. Place 10-12 well started pieces of charcoal in a checkerboard pattern and put oven on top. Fill lid with 18 pieces of charcoal. Cook for about 2 hours in covered oven, adding small amounts of water if needed.

Dutch Oven Quiche

Dutch Oven Quiche

Dutch Oven Quiche

 

1 1/2 c. shredded cheese

2 c. milk

1/2 c. biscuit mix

1 onion, chopped

1 lb. diced ham

4 eggs

Oil

seasonings to taste

 

Season Dutch oven with oil or line with foil. Sprinkle ham, cheese, and onion on the bottom. Mix other ingredients together and pour over meat and cheese mixture. Bake for 35 minutes with 14 coals on top and 8 on the bottom. Serves 8. May be adapted for a box oven.

Dutch Oven Dump Cake

Dutch Oven Dump Cake

Dutch Oven Dump Cake

 

2 large cans of any kind of fruit with juice OR 2 cans of any kind of fruit pie filling OR 6 c. cut up fresh or frozen fruit

1 box of white or yellow cake mix and needed ingredients

1 stick of butter or margarine

whipped cream or Cool Whip (optional)

 

Line Dutch oven with foil. Pour fruit (and juices) into oven. Top with dry cake mix and spread evenly. Stir enough to moisten cake mix. Dot with butter or margarine. Bake 25 minutes with 12 coals on top and 8 on the bottom. Serve with whipped topping. Serves 12. Suitable for box oven.

Baked Shrimp Risotto

Baked Shrimp Risotto

Baked Shrimp Risotto

2 tablespoons extra-virgin olive oil

5 garlic cloves, sliced

1 cup arborio rice

3 1/2 cups low-sodium chicken broth

1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

20 cooked shelled large shrimp

1 tablespoon unsalted butter

1 tablespoon fresh lemon juice

Kosher salt

Pesto sauce, for serving

 

Preheat the oven to 400°. In an enameled medium cast-iron casserole, heat the olive oil. Add the garlic and rice and cook over moderate heat, stirring, until very fragrant, 2 minutes. Stir in the broth and bring to a boil. Cover and bake for about 20 minutes, until the rice is tender. Stir in the 1/2 cup of cheese, the shrimp, butter and lemon juice; season with salt. Serve drizzled with pesto and garnished with cheese.

Dutch Oven Chicken with Creamy Corn and Bacon

Dutch Oven Chicken with Creamy Corn and Bacon

Dutch Oven Chicken with Creamy Corn and Bacon

4 whole bone-in chicken legs

Coarse salt and freshly ground pepper

2 tablespoons extra-virgin olive oil, plus more for drizzling

6 ounces thick-cut bacon (about 3 slices), cut into1/2-inch pieces

1 medium yellow onion, finely chopped

1 head garlic, separated and left unpeeled

3/4 cup Israeli, or pearl, couscous

2 1/2 cups whole milk

3 sprigs thyme, plus 2 teaspoons leaves

1 cup frozen corn, thawed

2 ounces baby arugula (about 2 cups)

Fresh lemon juice, for drizzling

 

Season chicken with salt and pepper. In a large Dutch oven, heat oil over medium-high. Working in batches, add chicken and cook until browned all over, about 7 minutes. Transfer chicken to a plate; discard fat. Add bacon to the pot; cook until crisp, 5 to 7 minutes. Drain all but 1 tablespoon fat. Add onion, garlic, and couscous; cook until couscous is golden, about 5 minutes. Add milk and thyme sprigs, and bring to a simmer. Add chicken, skin-side up. Reduce heat, cover, and simmer 30 minutes. Stir in corn and thyme leaves; cover and cook until liquid is absorbed, 15 to 20 minutes. Divide couscous mixture among 4 plates. Top with chicken and arugula. Season with salt and pepper. Drizzle with lemon juice and oil before serving.

Dutch Oven Camp Chili

Dutch Oven Camp Chili

Dutch Oven Camp Chili

 

2 lb. hamburger

2 onions, diced

2 large cans of kidney or red beans, or a combination of both

2 cans cream of tomato soup, undiluted or 2 cans diced tomatoes

4 tsp. chili powder

2 tsp. garlic powder or two cloves of minced garlic

pepper to taste

grated Cheddar cheese (optional)

 

Brown meat and onions in pot. Drain off excess fat. Add beans, tomatoes or soup, chili powder, garlic and green pepper. Simmer together for about 20-30 minutes to one hour. Top with cheese. Serves 12.

Dutch Oven Beef & Bean Goulash

Dutch Oven Beef & Bean Goulash

Dutch Oven Beef & Bean Goulash

 

1 lb. hamburger

1 onion, chopped

1 green pepper, chopped

1 c. catsup

1 can kidney beans

1 c. elbow macaroni (cooked)

1 small can mushrooms or 6 oz. pkg fresh mushrooms

 

Brown hamburger in skillet with onions and green pepper, stirring until crumbly. Drain off excess fat. Add catsup, bean and mushroom mix together and cook for 10 minutes. Stir in macaroni and simmer for 15-20 minutes. Serves 6-8.

Dutch Oven Meaty Beans

Dutch Oven Meaty Beans

Dutch Oven Meaty Beans

 

1 lb. hamburger

5 cans pork and beans

1 c. catsup

1/4 c. prepared mustard

2 onions, chopped

1 cup barbecue sauce

1/2 c. packed brown sugar

1/4 c. pancake syrup

 

Brown meat and onions in pot (or Dutch oven), pour off excess fat. Mix in remaining ingredients and cook covered for approximately 46 minutes. Serves 10-12.

Dutch Oven Breakfast Casserole

Dutch Oven Breakfast Casserole

Dutch Oven Breakfast Casserole

 

2 Granny Smith apples, peeled, sliced and sautéed in butter

2 lb sausage, cooked and drained

9 bread slices, cubed

3/4 t. dry mustard

9 eggs, beaten

3 c. milk

1 1/2 c. shredded cheese

 

Line Dutch oven with foil. Mix ingredients in a bowl, then put in oven and cook for about one hour at 350°

Dutch Oven  Arroz Con Pollo (Chicken with Rice)

Dutch Oven  Arroz Con Pollo (Chicken with Rice)

Dutch Oven  Arroz Con Pollo (Chicken with Rice)

12 pieces frying chicken, cut up

1 large onion, diced

2 cloves garlic, finely chopped

1/2 c. chili sauce

4 bay leaves and 1/2 tsp. cumin

1/4 c. cooking oil

1 bell pepper, diced

3 cans tomatoes

1 cup water

3 tsp. salt and pepper to taste

2 cups rice

 

Brown chicken with onions. Add tomatoes, green pepper, chili sauce, spices, water and rice in a large skillet (or Dutch oven). Cover and simmer for 30 – 40 minutes. Check occasionally and add water if necessary. Serve on hot platter, with pieces of chicken around the rice. Serves 8.

Dutch Oven Sweet Tart Chicken

Dutch Oven Sweet Tart Chicken

Dutch Oven Sweet Tart Chicken

 

Canola oil spray

½ medium onion, halved and sliced

3 or 4 chicken thighs (½ to ¾ pound)

Sea salt and freshly ground black pepper

2 T. pomegranate molasses

2 T. whole-grain mustard

2 or 3 unpeeled boiling potatoes, cut into 1-inch cubes

⅓ acorn squash, peeled or not, seeded, and cut in large chunks

6 ounces Brussels sprouts, trimmed and halved lengthwise

4 to 6 cremini mushrooms, thickly sliced

 

Preheat the oven to 450°F. Spray the inside and lid of a cast iron Dutch oven with canola oil. Scatter the onion evenly in the pot. Arrange the chicken in a layer and lightly season with salt. In a small bowl, whisk the pomegranate molasses and mustard until the mustard is almost emulsified. Pour half the mixture over the chicken.  Arrange the potatoes on top, followed by the squash, and lightly season with salt and pepper. Scatter the Brussels sprouts over the squash, then top with the mushrooms. Pour the rest of the mustard mixture over all. Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately

Dutch Oven Pomegranate Chicken

Dutch Oven Pomegranate Chicken

Dutch Oven Pomegranate Chicken

 

2 tsp. sesame oil

1 medium sweet potato, cubed

3 or 4 chicken thighs (½ to ¾ pound)

Sea salt and freshly ground white pepper

2 T. pomegranate molasses

2 T. peanut butter

1 T. soy sauce

½ head broccoli, cut into florets (about 2 cups)

One 15-ounce can diced tomatoes (not drained)

 

Preheat the oven to 450°F. Wipe the inside and lid of a cast iron Dutch oven with sesame oil. Scatter the sweet potato in the pot. Top with the chicken and lightly season with salt and pepper. In a small bowl, whisk the pomegranate molasses, peanut butter, and soy sauce. Pour over the chicken. Add the broccoli in an even layer. Pour the can of tomatoes and their juice evenly overall.  Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

Dutch Oven Chicken Piccata

Dutch Oven Chicken Piccata

Dutch Oven Chicken Piccata

 

Olive oil spray

1 cup Arborio rice

1 cup broth (chicken or vegetable)

½ to ¾ pound chicken breasts or thighs

Sea salt and freshly ground black pepper

1 shallot, or 2 garlic cloves, minced

2 tsp. chopped fresh parsley

3 T. drained capers

1 lemon

½ red bell pepper, cored, seeded, and sliced into strips

½ head broccoli, cut into florets (about 2 cups)

 

Preheat the oven to 450°F.  Spray the inside and lid of a cast iron Dutch oven with olive oil. Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add the broth and 2 T. water, and stir to make an even layer. Put the chicken in the pot and lightly season with salt and pepper. Sprinkle with the shallot, parsley, and capers. Cut the lemon in half and slice one half into rounds, reserving the other half. Top the chicken with a layer of lemon rounds.  Add the bell pepper and broccoli and lightly season with salt and pepper. Squeeze the juice from the other half of the lemon overall, taking care to remove the seeds. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

Dutch Oven Lemon Lamb

Dutch Oven Lemon Lamb

Dutch Oven Lemon Lamb

 

Olive oil spray

1 shallot, or ½ small yellow onion, chopped

½ cup couscous

½ cup broth (preferably beef) or water

½ to ¾ pound boneless lamb, cubed

Sea salt and freshly ground black pepper

½ tsp. dried oregano

1 T. chopped fresh parsley

2 or 3 garlic cloves, chopped

2 tsp. grated lemon zest

½ cup pitted olives, halved

2 medium tomatoes, sliced ¾ inch thick

10 to 15 asparagus stalks, trimmed, or 2 handfuls spinach, roughly chopped

 

 

Preheat the oven to 450°F. Spray the inside and lid of a cast iron Dutch oven with olive oil. Scatter the shallot in the pot. Pour in the couscous and add the broth. Stir to make an even layer.  Put the lamb on the couscous and lightly season with salt and pepper. Sprinkle with the oregano, parsley, garlic, and lemon zest. Add a layer of olives. Lay the tomatoes on top followed by the asparagus. Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

One Pot Dutch Oven Beef with Sherried Mushroom Sauce

One Pot Dutch Oven Beef with Sherried Mushroom Sauce

One Pot Dutch Oven Beef with Sherried Mushroom Sauce

 

Olive oil spray

½ medium onion, thinly sliced

⅓ cup sherry

⅓ cup broth (preferably beef)

⅓ cup milk or milk substitute (soy, rice, or almond milk)

½ tsp. freshly ground black pepper

¼ cup hulled barley

½ to ¾ pound beef tenderloin or beef tips

6 ounces mushrooms, sliced (about 2 cups)

½ acorn or butternut squash, cubed (about 2 cups)

½ head broccoli, cut into florets, or about 2 cups frozen

 

Preheat the oven to 450°F. Spray the inside and lid of a castiron Dutch oven with olive oil. Scatter the onion in the pot. In a small bowl, whisk together the sherry, broth, milk, and pepper. Pour the barley into the pot and add about half of the sherry mixture. Stir to make an even layer of the grains. Add the meat, distribute the mushrooms on top, and pour the rest of the sherry mixture over the meat. Layer the squash over the meat, then fill the pot with the broccoli. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

 

Very Easy Bread

Very Easy Bread

Very Easy Bread

2 3/4 cups all-purpose flour

1/4 tsp yeast

2 tsp salt

1 cup water

approx. 1/2 cup beer

1 tbsp vinegar

 

Combine all ingredients in a bowl and form into a ball.   Cover with plastic wrap and set aside for 18 hours.  Dust counter with flour and place dough ball on flour.  Punch down 10 times.  Form into a ball or oval shape.  Place on a large sheet of parchment paper.  Loosely cover with plastic wrap and leave to stand 2 more hours.  Uncover, sprinkle with a little flour, and score top.  Heat heavy pot / Dutch oven into an oven and heat to 375 degrees.  Carefully lift the parchment paper with dough on it and place into pot.  Cover immediately.  Lower temp to 340 and bake 30 minutes.  Remove lid and bake another 20 minutes or so.