I'm in Dutch! A Laugh Out Loud Guide to Dutch oven Cooking.
Format: PDF / Kindle (mobi) / ePub
This is a fun cookbook with Dutch oven cooking and recipes for camping, home, and tailgating!
Have you ever wanted to learn to cook in a Dutch oven? Are you already cooking and want some useful tips and tricks or another point of view? How about over 120 recipes that make for great Dutch oven fare and are all easily converted to your kitchen oven or stove-top? “I’m in Dutch!” gives a complete walk-through of how to create a Dutch oven meal with information on oven selection and care, charcoal preparation and variances, temperature control, fighting the elements, cook times and temperatures, and incredible meals. The recipes are tasty and perfect at home or on a campout, a couple might find their way into your weekly cooking schedule, they are that easy and delicious. Moreover, what kind of cooking adventure would we have without a laugh or two? Included are several funny poems, a few tall tales, and select commentary of a humorous nature to keep the mood light.
• Selecting, seasoning, and caring for your Dutch oven
• Discovering techniques to enhance your Dutch oven cooking
• Enjoying Dutch oven cooking Indoors and Outdoors
• Over 120 Recipes from scratch and a few “boxed” shortcuts
• Easy to follow instructions with illustration, over 60 images
With over 15 years of Dutch oven cooking experience, Wade has finally put his knowledge and commentary in an easy to follow, fun to read cookbook. Even the fussiest of eaters have succumbed to the sundry tastes and contrasted textures of Wade’s Dutch oven cuisine. Winds have changed for the opportunity to carry the aromas of Wade’s cooking. Mountains have shifted hoping to capture the tiniest droplet spilled from his ladle. In fact, this one time at Dutch oven Camp… well, that my friend will have to wait.
*actual shifting of mountains and changing of winds may have been influenced by other factors.
the bottom. Cook for 1 hour. Rotate lid and pot one-quarter turn every 15–20 minutes without removing the lid. Serve with Spanish Rice (p. 148) and/or on tortillas, either flour or corn, with sliced onion, radish, cilantro, and your favorite salsa. Sweet and Sour Pork 1 batch pork loin tips (p. 66) 1 c. Sweet ’n Sour to Die For (p. 178) or 1 c. of your favorite sweet ’n sour sauce � c. pineapple juice 1 medium onion 1 large bell pepper 1 tsp. pepper � tsp. seasoned salt 2 tsp. ground
bottom. Cook for 1 hour. Rotate lid and pot one-quarter turn every 15–20 minutes without removing the lid. Serve over white or brown rice or with a baked potato. Carnitas 1 batch pork loin tips (p. 66) 1 tbsp. cumin 1 tbsp. Mexican oregano 2 tsp. cinnamon 1 tsp. ground cayenne � lb. bacon, cooked and chopped 1 large onion, chopped coarsely Add bacon and spices to cube mix; cook for 5 minutes, stirring as needed. Place lid on oven with 14–16 coals on top, 12–14 on the bottom. Cook for
the Boy Scouts of America as a calling in the LDS church (The Church of Jesus Christ of Latter-day Saints). The calling itself is rewarding, I enjoyed scouting as a young man, and I enjoy it now as a much older young man. Scouting is for families, and frankly, scouts are a family, in my mind. The young men I have had the opportunity to work with teach and depend on one another; they are an individual part of a greater whole. What a wonderful lesson of selflessness these youthful men learn, and at
is reached. I recommend that you read on. The following pages contain some “saucy” ideas. Steak Tips Teriyaki Style 1 batch steak tips (p. 30) 2 c. Tenacious Teriyaki Sauce (p. 179) (Or you can substitute 2 c. of your favorite Teriyaki sauce.) Add the sauce to browned steak tips; stir to mix. Place lid on oven with 14–16 coals on top, 12–14 coals on bottom. Cook for 30 minutes. Rotate lid and pot one-quarter turn every 15–20 minutes without removing the lid. When the steak is done,
before cooking. Add butter, salt, pepper, onion, and peppers to Dutch oven atop 20–22 coals. Cook 4–5 minutes or until onion becomes slightly translucent. Add the steak and cook for an additional 4–5 minutes. Add bouillon and water. Cover and cook an additional 20–30 minutes. Serve on a roll topped with cherry tomatoes and Parmesan. Serve with homemade chips. Hungarian Goulash (Beef Paprikash) 3–4 lbs. stew meat or steak tips (p. 30) ⅓ c. olive oil 3 onions, sliced 2 tbsp. Sweet