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 how.lol 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


Ron

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'

BIG DEMO AT VINTAGE FAIRE

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 theoutlawgourmet@hotmail.com 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

Thursday, May 1, 2014

BIG EVENT

                           
          This is the one event of the year you must attend.

FREE ....... Samples of the best DUTCH OVEN COOKIN' you will ever find. Come early.... We expect at lest 2.000 people to attend this big entertainment event of the year.
As P.T.Barnum would say  "Come one, Come all."  This we be the bestest thing we will  put on all year. We will have have 6 of the Best, Dutch oven cooks in Oregon show how to start your charcoal fire and keep it burning at a 350°f to bake, or a 400°f fire to roast with. Good recipes for Camping, Glamping , and good GOURMET cookin' ON A ROMANTIC date out on your patio. We are a club, dedicated to preserving the Art of Dutch Oven Cooking. New members are always welcome.

(Sorry about that first draft. I did it at 2:00 in the morning.)

Thursday, April 3, 2014

Black Beans and Chorizo

95% to 99% of the recipes on my blog are my recipes and I have cooked before I post them. I hope the publishers of "Fifty From The Trail", don't come after me for this but I am giving this as a sample of the kind of recipes you will find in these two books. The cook time is rather long and well worth it, but you can shorten the time by over night soaking and ever more by using caned beans. I much prefer the long cooking for a better bean dish. Do this on a day you have the time, but are close enough to change the charcoals ever hour. I would serve it with my "Mexican Corn Bread", (April, 8, 2010 ) and Jalapeño Poppers. In the book it is cooked in a "Pot & Skillet". My instructions will read Dutch ovens. Have fun and thanks for visiting my Blog.

1 pound dried black beans
3 quarts cold water
1 cup onions, divided
3 tablespoons lard or bacon fat( drippings), divided
1 teaspoon fennel seeps
1 teaspoon salt
½ pound chorizo or Italian sausage*


Rinse beans; put in a deep 10" or 12" Dutch oven and cover with water. Add ½cup chopped onion and 2 tablespoons lard; bring to a boil covered with lid. Place 18 charcoal under oven.When starts to boil, reduce charcoals to 13 or 14 and cook at a slow boil for 1 to 2 hours or until beans are soft and skins begin to open. Add fennel seeds and salt. Continue cooking Until bean are very soft and liquid thickens. ( after 45 minutes start a new set of charcoals, and change at 1 hour. Remove all ash from preveus Charcoals). Fry sausage and ½ cup onion in a 12" Dutch oven over 18 charcoals, breaking sausage onto small pieces. Cook until sausage is done and onions tender. Add 1 cup of beans, mashing lightly.Cook over high heat, gradually adding more beans. Add lard if needed. When half of the beans are fried, lower head ( remove 6 charcoals.) and add remaining beans. Cook and stir until well-mixed and heated through.
Makes 4 or 5 servings. or two at my camp.

* I prefer chorizo over Italian. Chorizo is Mexican Sausage.

Two Good Books.

I highly recommended these two books to all Dutch oven and Chuck wagon cooks.
Like · ·

Friday, March 14, 2014

Vera's Baked Beand

  " This recipe has been handed down by Vera Sorensen of Manti, Utah and loved by everyone who has tried it. You'll love it too!"
That is a quot from Dick Stucki's first book, Dutch Oven Cookin'
I have held back from posting this recipe Because it is not mine. Dick is gone now, and I am posting it as a tribute to him.
I cooked this dish many times at demos, and our last D.O.G. out at the Mill. This dish is not just a side bean dish. With the amount of meat in it, it makes a good main dish. my understanding this recipe is about 100 years old.

½ lb bacon
1 lb lean ground beef
1 large onion
1 small green pepper
½ cup brown sugar
½ catsup
16 oz. homestyle chili sauce
2 T. mustard
½ lb.pre-cooked ham, cubed
2 31 oz. cans pork and beans

Brown bacon and ground beef in 12" Dutch oven, preheated over 9-10 coals. Chop onions and green peppers and sauté with meat until tender. Drain off excess fat.Add brown sugar, catsup, chili sauce and mustard. Simmer for 15 minutes. Add beans and ham. Cover and add approximately 15 coals to lid. Simmer foe 2 hours.

Dick passed away this last summer and will be very much missed by the Dutch oven world and all he has touched.
P.S. He Marred Kat and I 15 years ago. We will cook together again some day.


Tuesday, March 11, 2014

My Blog

I have been a little lazy this Winter and have not made to many new dishes, or recipes. Summer is coming and I will get my b--t to work and come up with some new and grate new ones for you. If there is something you would like to see my try, leave a commitment. I will see what I can do.
For those of you going to World Champ. cook-off in Salt Lake City this week, have fun and good luck to all you cooks. 
Wish I were there, but things here at home need to be done. Last time I was there I was limping and had to have a knee replacement. Well I got it, and its doing very good. Now two years later I have to have two toes worked on. I will go into surgery tomorrow. I will be up and around in two days. May be off work a week or two. I will see if I can some recipes ready for you.

Saturday, March 1, 2014

Big D.O.G.

This was on my face book. Hope they don't mind me sharing.    ( Dutch Oven Gathering )
Like · · · 4 minutes ago ·A Chuck Wagon group from Tenn.

Tuesday, February 18, 2014

Saturday's D.O.G.

It was wet, but we had fun. Only four cooks showed up. The food was good.
It was dry as we arrived and got set up with out any problems, but shortly after the rain came. It was just a sprinkle. then a little harder. It became a down poor. It let up a little for the take down.

Wednesday, February 12, 2014

Saturdays DOG

Saturday is our D.O.G. at the Butte Creek Mill. If its raining we will have some awnings. You are welcome to come and take part, member or not. A dog is a Dutch oven gathering, or a Pot luck,but cooked on site in D.O.s. If you do not have a Dutch oven, then bring a salad. If you have a Dutch oven and not sure how to cook in it yet, bring it, bring a recipe and the ingredients and we will help you.

Sunday, February 2, 2014

D.O.G. Date Change

Due to a Funeral, The date of the February dog has been changed to the 15th.  We will still be at The Butte Creek Mill. Starts at 12:00 Come and cook a dish with us and have dinner and conversation.

Wednesday, January 29, 2014

Southern Preacher's Cake

PREACHER'S CAKE 
This recipe was given to me by someone in Central Illinois. It could be made in a hurry when the housewife learned at the last minute that the preacher was coming to visit.
2 c. sugar
2 c. unsifted flour
2 tsp. baking soda
2 tsp. vanilla
2 eggs
1/2 c. chopped nuts
1 (20 oz.) can crushed pineapple with juice
Mix all together in a 12" Dutch oven. Bake at 350°F oven for 30-45 minutes, With 9 charcoals under oven, and 15 on lid. Frost if desired.
CREAM CHEESE FROSTING FOR PREACHER'S CAKE:
1 (8 oz.) pkg.°F cream cheese
1/2 stick butter
1 3/4 c. confectioners' sugar
2 tsp. vanilla
1/4 tsp. salt
Mix together cream cheese and butter. Beat in sugar, salt and vanilla.This is an extremely moist and very delicious cake. Enjoy!

 
I have removed a recipe I received on face book by the person that requested I do so. I replaced it with this one. I hope you like it. The other was very good. To bad she did not what to share it with the world.

Sunday, January 12, 2014

Swiss Steak in the Dutch

It's been a wail since I have given any new recipes. I did this about a week ago. It was about 28ºf out, so it was a good time to do this one. I could set inside as it slow cooked, and it wormed the belly.
All ways use fresh or top quality products.

2 pounds beef round steak, tenderized, trimmed of excess fat.
2 teaspoons salt
1 teaspoon fresh ground black pepper
3/4 cup all-purpose flour
1/4 cup bacon drippings. (or Canola oil)
1 large onion, thinly sliced
2 cloves garlic, minced
2 stalks celery, rough chopped ( 1" to 2" inches each)
1 tablespoon tomato paste
1 (14.5-ounce) can tomatoes
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce ( What's this here sauce)
1 1/2 cup beef broth
Season on both sides with salt and pepper. Place the flour into a pie pan. Dredge the meat on both sides in the flour. Pound the meat with a meat hammer or heavy sauce pan to 1/4" thick. cut into serving size pieces. Dredge the pieces on both sides once more and set aside. Place a 12" Dutch oven over 14 charcoals. Add enough of the bacon drippings to just cover the bottom of the oven.Once the oil is hot, add the steaks to the oven. Do not overcrowd the oven. Cook until golden brown on both sides, 2 to 3 minutes per side. Remove steaks to a plate and repeat until all the steaks are browned. Add the onions, garlic and celery. Sauté for 1 to 2 minutes. Add the tomato paste and stir to combine. Add the tomatoes. paprika,oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the oven, submerging it in to the liquid. Remoe5 of the charcoals from the bottom of the oven. Cover oven and place 15 to 16 charcoals on the lid. Cook 2 to 2 1/2 hours or until the meat is tender and falling apart.

Thursday, December 26, 2013

Hope you all had a very Merry Christmas.  Now have a Happy New Year, and keep the big black pots hot in 2014.
Keep looking for those Dutch oven recipes.

Monday, December 23, 2013

Boston Black-Eyed Peas

Southerners have a tradition of eating black-eyed peas on New Years Day to bring them good luck throughout the new year.I have given you recipes for Hoppen Johns, Ham Hocks and Peas. now I am going to give you one thats not so Southern, but still very good, and will still ensure you good luck.This treatment has a decidedly New England twist, but the distinctive flavor of Southern Black-eyed peas still comes through.

4 cups dryad or frozen Black-Eyed Peas
3 cups water
1 teaspoon salt

1 tablespoon butter
2 garlic cloves, minced
1 cup onions,fine chopped
1 cup chard ( or greens of your chose), chopped
¼ cup tamari soy sauce
½cup molasses
1 teaspoon dried mustard

In a standard 12" or a deep 10" Dutch oven, bring the water a boil with 14 to 18 charcoals under it. Add the black-eyed peas. Cover and simmer until just tender, about 15 minutes of frozen, or 35 to 45 for dried.        Sauté the garlic and onions in butter until onions are just transparent, ( in a 8" Dutch oven or in the oven you are crooking the peas in ,before hand and hold aside.) Mix in the greens with the onion, garlic and continue to sauté until greens wilt. In a mixing bowl. mix together the soy sauce, molasses, and mustard, and set aside. Drain the water off the black-eyed peas, saving 1 cup of the water.
Back in the Dutch oven you are using,stir together the drained black-eyed peas, the sautéed onion mixture, and the soy molasses. Cover and simmer over a reduced number of charcoals, for 15 to 20 minuets stirring frequently, During the simmering ,do to the molasses, there may be some sticking, adding a little of the pea stock if the sauce becomes too thick. 
Serve with Corn Bread, or Hot water, fried Cornbread,


Wednesday, December 18, 2013

Cream of Tartar

Think I'll put this on my shopping list.
NEVER KNEW THIS!! GREAT SHARE!!! GREAT FIND! Make sure to SHARE this so you can have the instructions SAVED to your timeline In my little world, items like cream of tartar (potassium bitartrate) are not simply a super way to stabilize eg...g whites but also scandalously inexpensive cleaning secrets. This long-forgotten gem of a cleaning agent may be used with a little water or vinegar to lift even the most stubborn stains. Unattractive grout driving you batty? Mold and mildew stains got you reaching for the Prozac? Burner pans and casserole dishes giving you fits? Cream of Tartar is your new best friend. Cream of tartar is one of nature’s best bleaching agents. Cream of tartar, a.k.a “crusted wine,” is mixed with baking soda to create baking powder (bet you didn't know that.. okay, some of you probably did, you smartypants). While it is an acid, it’s not harmful. It’s an acidic salt which comes from grapes. Use a few tablespoons of cream of tartar with hot water or hydrogen peroxide and clean any aluminum pans which have discoloration or any rusty drains, pans, or stains. Do you have copper kettles? Mix some cream of tarter with lemon juice and rub the copper with it. Rinse and be amazed! How about a porcelain sink, tub, commode? Rub the porcelain surfaces with cream of tartar and watch the stains disappear. Fabric stains? No prob. Mix a few teaspoons of cream of tartar with some glycerin and use like spray-and-wash. The results? Well, I’m here to tell you that this stuff cured the ring around Joshua’s shirt collars. Just need a great nonabrasive cleaner? Mix 2 teaspoons of vinegar and 2 teaspoon of cream of tartar in a small dish (use 3 or 4 teaspoons of vinegar and 3 or 4 teaspoons of cream of tartar if you have more items to clean). Apply with your cleaning rag or scrub brush and let it sit for 5-10 minutes. Scrub. Wash with hot soapy water. To SAVE this recipe, be sure to click SHARE so it will store on your personal page. For more healthy recipes, tips, motivation and fun, join us here Renee & Friends Living Healthy


  • Ron Clanton I have used this many of times when I burn a pot. Let it sock over night. the bun scrubs right out.