Dutch Oven Recipes

Discussion in 'Camping, Hiking, Cooking' started by Randy Diefert, Oct 29, 2009.

  1. Shapp

    Shapp Active Member

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    1o" ducth oven

    Tamale Pie:

    Corn tortillas
    green chilies
    1 lb meat of choice
    1 can enchilada sauce
    cheese
    onion
    green pepper
    garlic
    sliced olives
    lots of cheese

    saute meat, onion, green pepper, garlic in dutch oven
    once cooked take out, and layer mix with corn tortillas
    top with tortiallas and enchilada sauce, olives and cheese

    alternatively you can top it with a cornbread mix batter and cheese (mix some corn/echilada sauce and cooked bacon jibs in the batter to kick it another notch)

    Serve with lettuce, avacado and sour cream


    Pizza:
    Get a high quality pizza dough mix and prepare per diections.
    Spray inside oven with cooking oil
    Smash dough in there deep dish style.
    I like to use good tomato paste and chopped garlic/basil for the sauce
    Add what ever toppings you like.

    Very few coals on the bottom, load up the top full of coals.

    Had both of these while floating the lower Owyhee last Week.

    Cheers,
     
  2. Jim Henderson

    Jim Henderson Member

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    Shapp,
    Both the pizza and the tamale pie look delicious.
    The river looks pretty good also. Have you posted any info on your float? I know there are some significant white water runs on the Owyhee. Was wondering if the section you floated would be suitable for a drift boat and how many days you were on the river?
    Thanks,
    Jim H
     
  3. Shapp

    Shapp Active Member

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    We did the Rome to Birch Creek run in 4 nights, 48 miles. June 13-17, 2010. I wouldn’t want to spend any less time on the river or you won’t be able to see/do all the fun stuff like hikes, hotsprings etc. The big rapids are class III generally. Water was 1200 at launch and 800 cfs at take out. I would not take a drift boat below about 1350 cfs due to rock bouncing and significant issues making the moves in Nuicance Rapid, among others, which I think is Class IV- technical below 1,000 cfs. This rapid should not be underestimated at low flow when you have to make the precise right and left tight ferries with bad pin consequences if you f-up. That being said, I have seen several drift boats on this run, one of which was a wood boat that sustained a significant puncture in the bow area floor while running one of the rapids, but you should be a fully capable class III to IV- rower.

    Small mouth fishing there when the river is below about 1000 cfs is great, but hitting this flow level is sort of hard as when it drops, it tends to drop fast, you might only get one week notice to get on over there. Now it is too low except for kayaks (under 500 cfs), unless you don’t mind a lot of being stuck.
     
  4. Randy Diefert

    Randy Diefert aka: Longears

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    I just came across a couple of good recipes.
    One is a dynamite Apple Cobbler.
    In a 12" deep Line with an oven liner. Pour in 3 cans of Apple pie filling.
    Take one box of Krustez cinnamon swirl coffee cake and mix the batter up. cover top of apples. Take 1/2 of the cinnamon sugar mixture and sprinkle in on the batter. now make your swirls with a knife in the topping. take 5 pats of butter and put that on top of the mixture. bake for 30 minutes at 350. then take the remaining cinnamon mixture and sprinkle it on top. take 5 more pats of butter and stagger them on the top. bake another 30 minutes or until you smell it. goes great with Tillamok vanilla bean ice cream!
     
  5. Overlander

    Overlander New to the Sport

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    Easy Chicken Dinner on the Gallatin River last week.

    Nothing fancy but I wanted to share the photos. I love the Lodge Cook Table with the dutch oven. It works great and sure beats the heck out of cooking with gas.

    Kind regards,

    Overlander
    Columbia River Gorge
     
  6. Jerry Daschofsky

    Jerry Daschofsky Moderator Staff Member

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    No new recipes here. Just thought I'd share a pic of Lonnie (aka Bitterroot) and myself doing some dutch oven cooking for our Project Healing Waters event over the weekend.

    [​IMG]

    Had full slabs of ribeyes in the smoker, and sides in the dutch ovens (and dessert as well).
     
  7. ksagee

    ksagee New Member

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    Try the Northwest Dutch Oven Society Website. There usually is some good ones in there. http://www.nwdos.org/

    Saggy
     
  8. ksagee

    ksagee New Member

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    That is AWESOME! Not only the event but you guys are organized.
     
  9. FlyFishingOn

    FlyFishingOn New Member

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    Ah, Dutch Oven cooking! I prefer my dutch oven even in the oven over and above using a roasting pan. Anyone try no knead bread? I'll provide the recipe for that too....

    But first, recently did a roast in a dutch oven on the campfire. The roast was wonderful. Sometimes, the simplest of meals are the best and tastiest!

    I don't remember which cut of roast we used or exactly how big it was, but basically, a couple of tablespoons of oil in the cast iron dutch oven, and then in went the roast.

    It was covered and set on hot coals of the campfire.

    Checked the roast after an hour - turned it, and then added potatoes cut into small pieces, carrots cut up and sliced, parsnips cut and sliced and diced onions.

    Half an hour later, a yummy delicious dinner!

    Ian
     
  10. Jerry Daschofsky

    Jerry Daschofsky Moderator Staff Member

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    Yup, I use them all the time. I just use a no legs dutch oven in the house (which traditionally is a true dutch oven, a camp oven is one with legs). But I have several Wagner and BS&R dutch ovens I use in the house. Then of course I run my camp ovens outside at the house too. It's definitely a treat for company when I'm cooking in them outside.
     
  11. Shapp

    Shapp Active Member

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    Main Salmon River - Reed Creek Camp Deep Dish Pizza

    and Zuccini curry rice and fish
     
  12. fodf

    fodf Team Umiak

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    Man, if you want some serious advice on iron cooking, give either Jerry or Lonnie a pm. They are frickin masters.. besides being very cool guys and willing to share their recipes and techniques. You couldn't go wrong with these members.
     
  13. Jerry Daschofsky

    Jerry Daschofsky Moderator Staff Member

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    I somehow missed this post. Thanks for the compliment, but I'm by far not a master. But I try. Hell, I'm excited for the show circuit to start back up. Going to be working with Butch again. I learn so damned much from him last year on the circuit, can't wait to pick his brain some more. :)