Thursday, November 20, 2014

Let's get started agian.

I am so sorry that I have not posted in so long, but I have had problems with Internet connections. I think I have those all solved now.
I will be posting some good Soup recedes soon and some Thanksgiving ideas.
Our Gobble till you Wobble evident went real well for the fifth year. Fed about 200 or more. Saw some old friend and made some new ones.
Don't let those Black Pots get cold. Open the garage door and cook in there if the weather is to bad. If you like to cook in Dutch ovens, you will find a way.

Don't rob yourself of good cookin' 

Wednesday, August 27, 2014

Featured in the Medford Mail Tribune

By Sarah Lemon                                             Ron and Kat Clanton bake Dutch-oven dinner rolls near Butte Creek Mill in Eagle Point.  
for the Mail Tribune
August 13. 2014 2:00AM                   

Dutch ovens are a versatile way to cook outdoors

Canceling an annual camping trip deprived Ron and Kat Clanton of Navajo-style, fry-bread tacos and other campfire favorites.
Yet amid extreme fire danger and skies turned smoky from recent wildfires, the Clantons can’t be deterred from their passionate pursuit of Dutch-oven cooking. Any outdoor venue — from local, day-use parks to his own backyard — suffices for Ron Clanton, founder of Rogue Dutch Oven Cookers, a chapter of the International Dutch Oven Society.
“Right now, you can’t have any kind of open fire,” says the 72-year-old Medford resident. “But we still like to Dutch-oven cook.
“If we can’t get up into the mountains to go camping, at least we can spend a couple of days at the park.”
To satisfy his craving for cast-iron cookery, Clanton planned a recent picnic of Coca-Cola chicken, biscuits and peach-apricot cobbler for family and friends. Using a portable, metal table designed for use with Dutch ovens, Clanton prepared and served each dish on the grounds of Eagle Point’s Butte Creek Mill, which hosts the Rogue Dutch Oven Cookers several times annually. The group’s biggest public event is a Thanksgiving feast served the second Saturday in November for about 300 diners.
“There’s nothing you can’t cook in ’em,” says Clanton, citing show-stoppers like turducken, a deboned chicken stuffed inside a deboned duck that's stuffed inside a deboned turkey. Comfort-food classics such as chili can easily be assembled at a picnic table and simmered over coals arranged in a barbecue pit, says Clanton. Even a metal trash-can lid lined with briquettes works in a pinch, he adds.
“You can go to some of the parks here in town,” says Clanton. “Your Dutch-oven cooking on your patio is great.”
Cooks too often dash between their outdoor grill and indoor kitchen to oversee both main dishes and accompaniments, says Clanton. Pressing a Dutch oven into side-dish service can simplify summer meals, adds Clanton, who is the chef for a local retirement community.
Dutch-oven cookbook authors agree.
“You can have someone making a jambalaya in a Dutch oven on one side of the grill and grilling a whole fish on the other side,” says author Jamie Purviance, of El Dorado Hills, Calif., for a recent story in the Chicago Tribune.
Even enameled Dutch ovens intended for indoor use can make the transition to outdoor grills or — with a trivet or some form of support — to campfires, according to the Chicago Tribune. Traditional cast-iron pots, so indispensable in pioneer days, are rugged cooking vessels mounted on legs that can straddle burning charcoal or wood. Lids are flat and rimmed so hot coals can be placed on top to cook the pots’ contents from two directions — just like foods in a modern oven. These tried-and-true Dutch ovens have earned the loyalty of Clanton and fellow aficionados.
A cast-iron griddle is redundant, says Clanton, when a Dutch-oven lid is at hand. He uses the flat surface to cook bacon, eggs and pancakes while camping out. The famously heavy lid also keeps foods’ essential oils and aromas in the Dutch oven, concentrating flavors, according to Bruce Tracy, author of “Dutch Oven Baking.”
Baked goods, including breads, rolls, muffins and desserts, abound among the 580 recipes that Clanton has posted to his blog at
Reach freelance writer Sarah Lemon at

Friday, August 8, 2014

Peach Cobbler

Peach-Apricot Cobbler
This is " I think"  the best peach cobbler I have ever had. All my family asks for it every time we get to gather. And I have done it at Sportsman's Warehouse two or three times, and the crowds like it to. It can be made year around to.

1/2 cup sugar
2 tablespoons cornstarch
3 cans (29oz.) sliced peaches, drained, juice reserved
1 can (29oz.) apricot halves, drained, juice reserved
2 tablespoons butter
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
4 tablespoons butter, softened
2 large eggs, beaten

In a 10" Dutch oven, mix together sugar and cornstarch. Stir in 1/2 cup each of reserved peach and apricot juices. Cook over medium heat, (8-10 charcoals); stirring constantly, until mixture boils and thickens, about 2 minutes. Remove from heat. Stir in butter, cinnamon, and nutmeg. Add peaches and apricots. Prepare topping, mix flour, sugar, baking powder, salt, softened butter, and eggs. Spoon topping over fruit mixture. Bake cobbler until topping is golden brown, about 30 minutes. 16-17 charcoals on top and 6-7 on the bottom. Serve with whipped cream or ice cream.

A day off from work

Kat and I had a great day with friends and family. We cooked 4 dishes in the Dutch ovens.

Coca Cola Chicken, Dinner Rolls, Peach Cobbler, and had a Potato Salad. We cooked and eat along side the Little Butte Creek, on the groomed lawn. A great place to spend  the day.
Recipe for Coca Cola Chicken was originally Posted June, 2, 2011

Thursday, June 19, 2014

Mrs. Chancey's Spanish Bean Soup

I have said before on this Blog that 95% of the recipes on my blog are my own, but from time to time I find one I would like to pass along. To day I found a book published and printed in 1942, the same year I was born. The book is titled "Cross Creek Cookery"  by Marjorie Kinnan Rawlings. I give credit were credit is due. I could not find anywhere what Spanish beans are, but I think Pinto or Anasazi will do very well. ( If you know what Spanish beans are, till me about them in the comments) This recipe also calls for fresh pig's feet. I lift them out. Just saying. It also called for Spanish Sausage. I used Charizo.

1 pound Spanish beans
½ teaspoon soda.    I added ( baking soda ) Did not call it baking soda in 42
2 pounds ham hock
4 large onions
4 buttons garlic
½ bell pepper
4 Spanish sausages
4 pig's feet (fresh)
4 medium-sized potatoes
1 small head cabbage
½ teaspoon saffron ( or about 10c worth )    Remember 1942's 10c
Salt to taste
Black pepper to taste
2 bay leaves

Notice, it dose not say how to prep them. I think you will figure out It is in the instructions below.

Add soda to water and soak overnight. Wash beans well the next morning. Cover ham hock well with cold water, add beans and start cooking slowly. Cut up onions, garlic,bell pepper, and in about twenty minutes add to soup together bay leaves and saffron. Cut sausage in pieces of four and add to soup. Cut pig's feet in half, lengthwise, and cook separately until tender; then add to soup and cook slowly. Cut up potatoes and add to soup, and when beans are about done, cut up cabbage as for slaw and add to soup. Season to taste with salt and pepper. Be sure to cook slowly always. More water may be needed at end, but soup is supposed to be thick. Imported sausage cannot be bought now but domestic will do. Serves eight to ten.

( Remember, this was during War time. )

I did this in a deep, 12" Dutch oven with bottom hear only, covered.  Over gas or 10 to 12 charcoals.  

Monday, June 16, 2014

Just a word to my friends followers.

I have been off the Internet for about 2 weeks. Back on now and will get some new Recipes up in a few days. Had time to do a couple of new ones. Thanks for staying with me.

Ron Clanton
The Outlaw Gourmet

" Don't rob yourself of good cookin' "
Spent a little time with my wife, Kat.

Wednesday, May 14, 2014

Decadent, Chocolet Pudding Cake

This is the recipe done by Suzanne Rotz, last Saturday at the Vintage Faire held at the Butte Creek Mill.
I hope you enjoy it as much as I did.
Stir together in a bowl:
1 1/2 c. sugar
2 c. all-purpose flour
6 Tbs. cocoa
4 teas. baking powder
1/2 teas. salt
Stir in:
1 c. milk
2/3 c. melted butter
3 teas. vanilla extract
Beat until smooth.
Pour batter into an ungreased 12" Dutch oven.
In the same bowl mix:
1 1/2 c. sugar
1 c. brown sugar
8 Tbs. cocoa
Sprinkle dry mix over batter.
Pour 2 1/2 c. hot water over top. Do not stir!
Bake 325 (16 coals top/ 7 bottom)or 350 (17 coals top/8 bottom)  
X 35-40". 
Let sit 15+".
Great with vanilla ice cream.
I will give you more of Saturdays recipes in the next few days. 

Saturday at the Butte Creek Mill


A View of my kitchen.  Christian, hiding in the smoke.
Just a few of the ovens used
Kathy  A view of Suzanne's kitchen
Suzanne and Kathy

Ron Clanton's photo.
Ron Clanton's photo.
Ron Clanton's photo.
Ron Clanton's photo.
Biscuits and gravy. Minestrone soup, Chocolet Pudding cake. Southwest Mac & Cheese, Sausage and Peppers, Deep dish Pizza, Cinnamon Rolls, Dutch oven Bread, Lasagna, I hope I didn't forget any dishes.

Friday, May 2, 2014

Fast, Camp Corned Beef and Cabbage

I have a fast camp dish for you that can be your "go to dish" the 6th or 7th day out. It is made from caned Corned Beef. Don't turn you nose up. It is vary good. I also fixed a can of sliced new potatoes to go with it. Fast meal and tasted good. I know caned foods have a bad wrap, but it is hard to have fresh meat at camp if you are out for a week or more Give it a try.
I hope you have a great Summer and get a lot of Dutch oven cookin' and camping in.

Fast, Camp corned Beef and Cabbage

1 medium cabbage
4 slices bacon
2 teaspoons crushed red pepper flakes
¼ teaspoon salt
2½ cups water
1 (12-ounce) can corned beef, slced

Wash cabage, and cut into 4 wedges ( do not separate leaves).
Cut bacon in ½-inch peaces and cook in a deep, 12" Dutch oven over 15 to 20 charcoals, until crisp; remove and reserve bacon. Drain off fat reserving 2 to 3 tablespoons. Crumble bacon. Combine cabbage, bacon, red pepper, salt and water in the Dutch oven. Remove some of the charcoals to 8 left under oven. Cover and place 16 to 18 on the led. Cook for 30 minutes. And corned beef, and cook 10 minutes more.
Serves 3 or 4. If its all men in camp, you may need 2 cans of corned beef.

The Outlaw Gourmet
Don't rob your self of good cookin'


If you are in NOR. CAL. or SO. OR. and would like to learn Dutch oven cooking or just help out at the Vintage Faire demo, Saturday the 10th.

E-mail me at or just show up about 9am. If you are just passing through, come and enjoy some free samples. Other entertainment will be going all day.

Ron Clanton
The Outlaw Gourmet