Just in time for your St. Patrick’s day festivities, enjoy a Dutch Oven Soda Bread!

Soda bread is quick-rising bread often made with baking soda, which sets it apart from the more common yeast-rising bread.  Traditional soda bread is made with flour, bread soda, salt, and buttermilk.  The lactic acid reacts with the alkaline soda, and little bubbles full of carbon dioxide form in the dough.  It’s a sort of synthetic edible, made by and for people who were hungry and had no time to waste.

An Irish Tradition

There are many takes on soda bread in Ireland.  One method avoids gluten and embraces a more delicate texture.  For that, cake or pastry flour is used instead of bread pastry to keep the glutens in check, and some recipes will go with a live yogurt—or even a stout beer—instead of buttermilk to react with the soda.  It takes only the tiniest bit of mixing—kneading the dough is out of the question.

In Ulster, wholemeal flour gets used, and the locals distinguish between a savory variety and a sweetened variety, called wheaten bread.  This recipe gets duplicated in southern Ireland as well and called “brown soda.”

Another method is to form it into farls, made by rolling out bread dough and folding it in on itself twice.  These are also called “griddle cakes”, “griddle bread”, or “soda farls”.  These are cooked on the griddle or a flatter shape and split into four sections.

Your Dutch Over Version

What have we learned?  That soda bread comes in all shapes, sizes, and compositions—but it’s got to be flour leavened with soda and some kind of acid.  Let’s see how we can do!

Ingredients:

• 4 cup whole wheat flour
• 1 cup white flour
• 2 1/2 cup milk
• 1/2 cup rolled oats
• 2 Tbsp white vinegar
• 1 tsp baking soda
• 2 tsp salt

Instructions:   

1. Preheat Cast Iron 4-Quart Round Dutch Oven to 375 degrees.  You can do that by setting about a dozen coals on top and putting another 7 underneath the pot.
2. Pour your milk into a small bowl and mix in the vinegar then set the mixture aside.
3. In another large bowl, mix all of the remaining ingredients together.
4. Pour the milk mixture into large bowl and combine it all until it’s thoroughly moistened.  The mixture should have a doughy consistency.
5. Turn the dough onto a floured board, and knead it for 10 minutes until smooth.
6. Form into a 9-inch round loaf and put it in your dutch oven.
7. Score a large cross across the top, penetrating the dough by about ¼ of an inch.
8. Bake for 1 hour, or until the bread is brown.  If you tap the crust, you should get a hollow sound.

Did you like this recipe?  Are you looking for more great recipes for St. Patrick’s day?  Check out our Recipe Slam going on over at the Ironcooker Facebook page!  And don’t forget to comment if you’ve tried this festive recipe!

You May Also Like…

• Barbecued Briscuit
• Dutch Oven Chicken
• Mountain Man Breakfast

Thanks to Dutch Oven Dude for a great and festive recipe!

 
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Nachos are a snack of necessity at the core.

In 1943, the wives of soldiers stationed at Fort Duncan crossed the border into Ciudad Acuña, Coahuila to go shopping.  When they had finished, they were hungry and stopped at the Victory Club for refreshments.  Unfortunately, the kitchen had already closed, and so the maître d’hôtel, Ignacio “Nacho” Anaya, put a dish together with the ingredients he had at his disposal.  He cut tortillas into triangles, melted cheddar cheese over then and topped them with jalapeño peppers.

The soldiers’ wives were delighted with the dish, and when asked what it was called, Ignacio replied, “Nacho’s especiales.”  The term was passed around in english until it was confused as “special nachos”, forgetting that “Nacho” was the man’s nickname and not an actual dish.

One Dish, Many Different Takes

Nachos are the type of dish that take very little thought or effort to make, but they leave room to add more and more elaborate additions.  The elemental dish is cooked down to just tortilla chips and melted cheese.  Given those two ingredients, anything else is up for negotiation.

Flavored chips like Doritos.  Different types of cheese, or substitute “nacho” cheese.  Peppers, onions, salsa, sour cream, guacamole, black beans, or ground or shredded meats all come into play.  Whatever goes on the nachos, it must ultimately remain a finger food.  And if that’s the case, you’ve still got Nachos.

A Dish of Convenience

Because nachos are so easy to eat, they’ve become a favorite of casual gatherings all over America.  Nachos can be served in all kinds of casual and quick venues.  Convenience stores, restaurants, and bars of all types offer nachos.  In fact, one of the mainstays of modern nachos, a combination of a hard tortilla chip and a cheese sauce, has become known as “ballpark nachos” for its popularity it sporting event refreshment stands.

Bring Relaxation With You

With that said, the ability to serve nachos, even in an outdoor setting, leads back to a sense of recreational Americana.  It means to say that the host and company are in for a relaxed, casual event without pretense or unnecessary pomp.  It could really only be improved with a couple of cold beers to pass around!

To facilitate your informal outdoor gatherings, we offer this dutch oven nacho dip recipe.

Ingredients

• 1 Lb ground beef
• 1 Lb hot pork sausage
• 1 Package hot taco seasoning mix
• 1 Tsp cumin
• 1 Onion, chopped
• 2 Cloves garlic, minced
• ¼ Cup water
• 1 Small can jalapeno peppers, drained
• 1 Can refried beans
• 8 Oz shredded Monterey Jack cheese
• 8 Oz shredded cheddar cheese
• 1 Jar salsa
• 1 Bag tortilla chips

Recipe

1. Set your Cast Iron 4 Quart Round Dutch Oven over hot coals.
2. Brown the ground beef, pork sausage, onions, and garlic.
3. Drain off grease.
4. Add taco seasoning, cumin, and 1/4 cup water.
5. Stir and simmer for 3-5 minutes.
6. Over the meat, layer evenly the beans, cheese, jalapenos, and salsa.
7. Bake at 325 for 30 minutes with 3/4 of the coals on top of the dutch oven.
8. You can scoop straight from the pot with tortilla chips,  or spoon the dip into individual bowls.

Expect to serve 4-6 people.

Have you been entertaining friends in your yard or at the campsite and used this recipe?  Let us know how it turns out in the comments below!

You Might Also Like…

• Dutch Oven Cowboy Beans
• Baja Seafood Stew
• Dutch Oven Barbecued Briscuit

Thanks to Dutch Oven Dude for his great outdoor recipes!

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Goulash is a soup or stew chock full of meat, noodles, and vegetables that comes out of Hungary.  The anglicized name goulash is derivative of the Hungarian word gulyás, which means “herdsman.”  This dish is representative of what Hungarian cattle herdsman might make to eat while they were out on the range.  And that means that this hearty dish is essentially an eastern European cowboy stew.

For centuries, spanning from the Middle ages through to the 19^th century, Hungarian herdsmen from the Puszta region drove portions of their great cattle herds to Europe’s biggest cattle markets in places like Vienna, Venice, Moravia and Nuremberg.  Along the way, they slaughtered one of their herd to eat, and portions of the carcass no doubt made their way into this spice-filled stew.

Thumbs-Up From Europe!

When these herdsmen brought their cattle to market, they impressed a lot of people along the way.  Many in the surrounding countries and on the path to market began to make goulash or goulash-style recipes.  It became a popular meal in Austria, Bosnia, Croatia, Germany, Lithuania, Poland, Italy, and the Netherlands, among others.  And though goulash is eaten all over Europe, it’s proudly held as a national dish in its native Hungary.

Since it has spread, goulash has taken on various different ingredients, according to the region.  It can have a base of beef, veal, pork, or lamb.  Often, cuts from the shank, shin, or shoulder are used and the goulash gets most of its thickness from collagen rather than flours or other thickeners.  The meat is cut into chunks, then browned with sliced onion and then simmers in water or stock with paprika.  Once the meat is tenderized, vegetables and spices go in the pot.  When all of the flavors have married and the ingredients are cooked through, it’s all served up with a starch, often a bed of egg noodles.

Grab the Paprika and Get Cooking!

Are you hungry yet?  Great!  Here’s our take on dutch oven goulash!

Ingredients

• 2 lbs beef tips, cut into 2 inch cubes
• 2 tsp paprika
• 1 small onion, diced.
• 1-1/2 tsp salt
• 3 Tbsp vegetable oil
• 1/4 tsp pepper
• 1 Can whole tomatoes
• 1 cup sour cream
• 4 oz whole mushrooms
• 2 Tbsp flour

Instructions

1. Preheat Five Quart Range Kleen Dutch Oven to 325 degrees.
2. Add oil.
3. Brown beef tips and onion in oil.
4. Add whole tomatoes, mushrooms and seasonings.
5. Cover and simmer 1 and a half hours, until meat is tender. Stir occasionally.
6. Blend flour and sour cream.
7. Gradually stir into meat mixture.
8. Heat to serving temperature.
9. Serve on noodles or macaroni.

Have you tried this recipe?  Do you have your own version of this hearty, pioneering dish?  Tell us how you make goulash in the comments below!

You May Also Like…

• Country Pot Roast
• Dutch Oven Chicken
• Baja Seafood Stew

This recipe comes originally from the Dutch Oven genius at dutchovendude.com.  Thanks!

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The dutch oven has a long history.  As a European import to the colonies that would become the United States, this humble cooking pot became one of the most valuable pieces that a person could own.  Its design allowed for both in-home cooking and transferred well to outdoor life.  Mountain men, fur trappers, cowboys, and other pioneers thought of the dutch oven as one of their most valuable possessions.

Since in-home amenities have evolved over time, dutch ovens have retained a certain mystique that parallels those pioneering individuals of our past.  Some of the most popular recipes give a respect to that spirit, even if the ingredients differ some from what is authentic.

Howdy, Stranger.

Cowboy beans are a great example of such a dish.  Cowboys were certainly fans of beans baked in a dutch oven.  Many varieties of beans contain what is referred to as slow carbs, meaning that the caloric energy that they contain is processed over a longer span of time than foods like sugars and grains.  They’re also a great source of water-soluble fiber, which can make its way into the blood stream and clear congestive substances out of the arteries.  For cowboys, means would have provided a great way to maintain energy, stay healthy with a high-protein or high-fat diet, and (maybe most importantly) stay regular.

Most recipes you see today for what are called “Cowboy beans” are more about character than they are authenticity.  Many of these recipes include Texas-style barbecue flavors that incorporate tomatoes and sweet bases.  Ingredients like ketchup and barbecue sauce would’ve been foreign to a cattle man who was more at home on the range than in the big city, but these recipes aren’t about authenticity—they’re about a enjoying the many flavors of the dish.

Bring on the beans!

For this recipe, you’ll need the following ingredients:

• 1 2-lb. can of pork and beans
• 4 slices of bacon, sliced into squares (maple-cured or hickory smoked preferred)
• 1 onion, chopped (about 1 cup)
• 1/2 cup of brown sugar
• 1/4 cup of yellow mustard
• 1/4 cup of ketchup
• 1/8 cup of cider vinegar

Instructions:

1. In a Cast Iron 4-Quart Round Dutch Oven [], place beans, onion, brown sugar, mustard, ketchup and vinegar.  Mix thoroughly.
2. Place bacon on top of the bean mixture, being careful to cover the top as much as possible.
3. Cover and cook at 350 degrees at least 1 hour.

This recipe serves 8 to 10 people.

Cowboy Up!

Have you tried this recipe yet?  This is the type of dish that just wants to go with other southwestern barbecue fair, like cornbread and beef ribs.  But it’s equally at home alongside franks and potato salad.  Don’t be afraid to make your own adjustments—this is a recipe that just begs to get a special ingredient that becomes a family secret.  Tell us in the comments how you enjoyed your cowboy beans and what you served them with!

You might also like…

• Dutch Oven Au Gratin Potatoes
• Dutch Oven Barbecued Brisket
• Dutch Oven Chili Cook Off

Thanks to dutchovendude.com for the offering the great recipe that this version is based on!

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Caramel Pecan Braid Recipe 

Show off your dutch oven cooking skills with this caramel pecan braid recipe at your next camping trip
If your planning a hunting or fishing trip to your favorite secluded place or have a need to just try out a new outdoor
cooking recipe you will want to try out this caramel pecan braid recipe.

(12-Inch Dutch Oven)
1 cup lukewarm milk (scalded then cooled)
1 package active dry yeast
1/4 cup warm water (105 to 115°)
1/4 cup sugar
1/4 cup margarine or butter, softened
1/2 teaspoon salt
2 eggs
About 4 cups all-purpose flour
Pecan halves for decoration

Browned Butter Glaze

Scald milk. While milk is cooling, dissolve yeast in warm water in large bowl.
Stir in milk, sugar, margarine, salt, eggs, and 2 cups of the flour. Beat for 10
minutes; scrap bowl frequently. Stir in remaining flour; continue stirring,
scraping dough from side of bowl, until soft, sticky dough forms. Cover and let
rise in warm place until double, about 1 hour.
Stir down dough by beating about 25 strokes. Turn dough onto well-floured
surface, roll or pat into rectangle, 18 x 12 inches. Spread Caramel Filling evenly
over dough. Cut dough into 3 strips, 18 x 4 inches each. Roll each strip into
rope; pinch edges and ends to seal. Place ropes diagonally and close together.
Braid ropes gently and loosely. Pinch ends to fasten; tuck under securely. Place
in Dutch oven in a ring. Cover and let rise until 1-1/2 times original size, about
30 minutes.
Place 16 coals on top of Dutch oven and 8 coals on the bottom, (approximately
350 degrees). Bake until braid is golden brown and sounds hollow when tapped,
25 to 30 minutes. Rotate the oven and lid often to insure even browning. Cool
slightly; spread with Browned Butter Glaze. Place pecan halves on bread to make
a decorative pattern.

Caramel Filling
1 cup chopped pecans
2/3 cup packed brown sugar
1/3 cup margarine or butter, softened

Browned Butter Glaze
1/4 cup margarine or butter
2 cups powdered sugar
1 teaspoon vanilla
1 to 3 tablespoons milk
Heat margarine in small Dutch oven over medium heat until delicate brown. Stir
in powdered sugar and vanilla. Stir in milk, 1 teaspoon at a time, until smooth
and of the desired consistency.
Use any excess glaze as a spread by mixing with honey, cinnamon, and butter or
margarine.
Yield: 1 loaf

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Baja Seafood Stew

This is a great recipe that you will pleasantly enjoy sitting around your fire pit this summer.
We are sending more recipes this time of year for our camping friends & coming across this great seafood stew recipe for our readers in our files was something we knew everyone would enjoy.
We want to share this recipe with some news from our online store Iron Cooker.  There is an upcoming event you will want to attend this year, Iron Cooker will be set up showing products & giving samples of Camp Dog Cajun Seasonings with Chili & fries. We sure hope to see you at Hiawatha Sportsman Club in Engadine Michigan on the 15^th & 16 of June. http://www.facebook.com/SportsmansTriathlon  Come share your camping stories & recipes ideas with us. We always enjoy seeing people & making new friends so try to attend this event if you can!   Enjoy your seafood stew recipe.

Baja Seafood Stew

1/2 c Onion; Chopped, 1 Medium

1/2 c Green Chiles; Chopped

2 Cloves Garlic;Finely Chopped

1/4 c Olive Oil

2 c White Wine; Dry

1 tb Orange Peel; Grated

1 1/2 c Orange Juice

1 tb Sugar

1 tb Cilantro; Fresh, Snipped

1 ts Basil Leaves; Dried

1 ts Salt

1/2 ts Pepper

1/2 ts Oregano Leaves; Dried

28 oz Italian Plum Tomatoes; *

24 Soft-shell Clams; Scrubbed

1 1/2 lb Shrimp; Raw, Shelled, Med.

1 lb Fish; **

6 oz Crabmeat; Frozen, ***

Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in half. **

The following fish can be used: cod, sea bass, mahimahi or red snapper fillets that

are cut into 1-inch pieces.

*** Crabmeat should be thawed, drained and cartilage removed. Cook and stir

onion, chiles, and garlic in oil in 6-quart Dutch oven until onion is tender. Stir in

remaining ingredients except seafood. Heat to boiling; reduce heat. Simmer

uncovered for 15 minutes. Add clams; cover and simmer until clams open, 5 to 10

minutes. (Discard any clams that have not opened.) Carefully stir in shrimp, fish

and crabmeat. Heat to boiling; reduce heat. Cover and simmer until shrimp are

pink and fish flakes easily with fork, 4 to 5 minutes.

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