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Archive for June, 2012

Dutch Oven Recipes – Seafood Stew

June 10th, 2012 by ironcooker

Baja Seafood Stew

Seafood StewThis 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.Seafood Gumbo
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 15th & 16 of June.  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.


Posted in Dutch Oven Recipes | 13 Comments »

Iron Cooker Updates – Iron Cooker News 6-3-2012

June 3rd, 2012 by ironcooker

Iron Cooker News

Where has Iron Cooker been, has been a question often asked lately.
There was a little set back as far as our newsletter & writing to our blog because of the passing of one good dog that use to sit with me at night. It has taken some time to get into a writing mood again. Things are not all well yet but we need to keep our readers informed on our changes & new items & upcoming events. 7 Quart Oval Slow Cooker

First of all we have added several new products to our website. We have added Hamilton Beach brand to our store for our customers with products like 7 Quart Oval Slow Cooker  that has been marked down 20% off retail Hamilton Beach Wave Crusher 8 Speed Blenderprice for a limited time. Also we have added Hamilton Beach Wave Crusher 8 Speed Blender & several other new products like this new cast iron tractor seat stool Cast Iron Tractor Seat Stool.Cast Iron Tractor Seat Stool
Iron Cooker is heading to Engadine on June 15th & 16th. We will be offering 20% off on selected items we have there for sale. We hope to meet some of you at our table to sample our chili & fries with Camp Dog Cajun seasonings. We will have our 7 quart Hamilton Beach Crock Pot Full of chili for you to see.
It is that time of year so look out for us at campgrounds & events this summer; we will be making offers on our products & trying out new items.
Watch for our new banner, we are looking forward to seeing you!


West African Chicken and Groundnut Stew


2 whole boneless, skinless chicken breasts cut into 1/2″ pieces

1 tb Peanut oil

1 md Onion, chopped

1 Garlic clove, minced

28 oz Can whole tomatoes, undrained, cut up

15 1/2 oz Can Green Giant Great Northern Beans undrained

11 oz Can Green Giant Niblets Golden Sweet Corn, drained

1 Sweet potato, peeled AND chopped

3/4 c Water

1/4 c Peanut butter

1 tb Tomato paste

1 ts Salt

1 ts Chili powder

1/2 ts Ginger

1/2 ts Cayenne

3 c Hot cooked rice

In a 4 quart Dutch oven over medium-high heat, cook chicken in oil until chicken is

lightly browned and no longer pink, stirring frequently. Add onion and garlic; cook

and stir 3 to 4 minutes or until onion is tender. Add remaining ingredients except

rice; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 30

minutes or until sweet potato is tender, stirring occasionally. If stew becomes too

thick, add additional water. Serve stew over hot rice.

Posted in Iron Cooker Updates | 1 Comment »

Dutch Oven Recipes – Seafood Stew

Sunday June 10th, 2012 in Dutch Oven Recipes | 13 Comments »

Iron Cooker Updates – Iron Cooker News 6-3-2012

Sunday June 3rd, 2012 in Iron Cooker Updates | 1 Comment »

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