Recipes For Your Dutch Oven

Split-Pea Soup

12 oz. dried split peas

8 cups of water

2 cups of diced ham or ham bone with some meat on it

1 medium onion, chopped

2 medium carrots, diced

2 bayleaves

12 peppercorns

This is a great recipe for those just getting used to their Dutch oven. Place all ingredients in the pot, and cover mouth of pot with tinfoil before putting on the lid. Place pot over hot coals and shovel some coals on top of lid. Every 15 or 20 minutes, remove pot from fire, take off lid, remove tinfoil and stir soup. If it’s boiling too fast, place pot over coals but don’t add any to lid, or move a little away from hottest coals. If not boiling fast enough (it should be a busy simmer), rake more coals under and add more to lid top after placing fresh tinfoil over mouth and replacing lid. Soup will be ready after about an hour. Serves 6.

Cheaters Always Win Ribs

8 lbs. baby back ribs, cut into individual rib pieces

1-12 to 16 oz. bottle of your favorite bbq sauce

1/4 cup cooking molasses

juice of a freshly squeezed lemon

1 tbsp. hot chili-garlic sauce

1 small onion, finely diced

Place everything in your Dutch oven. Place over hot coals and cover with lid. Every fifteen minutes or so, remove lid, stir ribs and renew coals underneath. Cook for about 2 hours. Meat will be falling off the bone and camping companions will fall on food like ravenous dogs. Serves four. I’m not kidding. 8 pounds of these ribs serves four.

Dutch Oven Doughnuts

     This is the easiest way to make donuts when camping. There is a raised donut recipe as well, which may be put here at a later date…

4 eggs, beaten

2/3 cup sugar

1/3 cup milk

1/3 cup butter, melted

3 1/2 cups all purpose flour

1 tbsp. baking powder

1/2 tsp. vanilla

1/2 tsp. cinnamon

1/2 tsp. nutmeg

enough oil to cover about 2″ in a twelve-inch Dutch oven

Beat the eggs and sugar together until light. Add vanilla to the milk and then add the  melted, slightly cooled butter. Sift dry ingredients together and stir into milk mixture. Heat oil to about 375 degrees–you can drop a little piece of dough in; if it sizzles and starts to fry, it’s hot enough. drop about teaspoonful size portions of dough into the batter a few at a time and fry, turning once when underside is brown. Drain on paper towels. (Make sure you save those oil-soaked paper towels for starting the fire the next day. Place in a Ziploc bag to keep dry.) Toss donuts with icing sugar or a mixture of granulated sugar and cinnamon in a Ziploc bag to coat.

Lamb Stew

1 1/2 lbs. lamb stew meat

2 Tbsp. olive oil, divided

3 medium onions, quartered

3 medium carrots, cut into 1″ slices

2 large potatoes, scrubbed or peeled and cubed

1 can or 2 cups frozen peas

2 cups chicken broth

salt & pepper

2 Tbsp. butter

2 Tbsp. flour

1 Tbsp. each fresh assorted herbs; chives, rosemary, thyme, parsley,

In your Dutch oven brown the meat in 1 Tbsp. of oil. Remove with a slotted spoon and set aside (if you don’t have a slotted spoon remove with an egg flipper so the fat & juices remain in the pot.) Add onions, carrots and remaining oil to the pan. Cook for about 5 minutes until onions are translucent. Add everything else up to and including salt and pepper, but leaving out the butter, flour and herbs. Cover opening with foil, put on lid and place over coals with coals on top of lid and cook for 1/2 hour to 45 minutes. Remove cover and take out about a cup of juices. Blend butter and flour together and mix into cup of juice until smooth, then blend into stew, stirring slowly until thickened. Stir in chopped fresh herbs. Serve with crusty French bread. Serves 4.

Tortilla Soup

1 chicken

8 cups water

1 cup cilantro leaves (much of the stem removed)

1 jalepeño with seeds, split lengthwise

two limes, cut into wedges

kernels of two cobs of corn

2 avocados, sliced just before serving soup

2 tomatoes diced

1 package tortilla strips

1 cup queso fresco crumbled or grated Monterey Jack cheese

Place water and chicken in Dutch oven and place over coals. Bring chicken to a boil and cook until chicken is done. Remove, bone, and set aside. Skim fat off broth and  add corn, jalepeño pepper and lime juice (not wedges). Simmer for about ten minutes, then  adjust seasoning with a little salt to taste and add cilantro and boned chicken pieces. When ready to serve, place in each bowl 4 or 5 tortilla chips. Spoon broth over chips and top with 1/4 diced tomato, 1/8 cup cheese and 1/4 sliced avocado. Serve immediately with lime wedges as garnish. Makes about 8 servings.

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