Southwest Dutch Oven
George Dumler, Carolyn Dumler
Format: PDF / Kindle (mobi) / ePub
The use of Southwestern herbs and spices really kick up the taste in these sauces, salsas, side dishes, main dishes, breads, and even desserts. Chile-Rubbed Rib-Eye Steaks, Red Chile Onion Rings, Prickly Pear Barbecue Sauce, Chipotle Cheese Bread, andSouthwest Caramel Apple Pie are just a few of the delicious recipes.
With their helpful Dutch oven tips and information about Southwestern ingredients, the Dumlers’ will have you cooking a fiesta in no time.
milk, warmed Salt and freshly ground black pepper, to taste 1 (8-ounce) package cream cheese, cut into small pieces 1 egg, beaten 3 to 4 green onions, white and green parts minced 1 roasted green chile, seeded and diced 2 tablespoons chopped cilantro 1/2 cup grated queso fresco cheese Simmer potatoes in salted water in the 10-inch Dutch oven, using 8–10 coals underneath the oven and 10–12 coals on top, for about 20 minutes until tender. Drain well. Push the hot potatoes through a ricer or use a
of the pan, you can use strips of parchment long enough to reach over the sides of the oven and become the handles that will lift out the pie (but make sure to fold them inside the oven while baking). You will need at least four strips wide enough to support the weight of the pie. Next place your parchment circle in the oven and then add your ingredients. After the pie is baked and cooled, have someone assist you in using the parchment strips to lift the pie out of the oven and onto the serving
coals underneath the oven and 12–14 coals on top. Serve with garlic butter. Tequila Cranberry Compote Makes 10–12 servings 1 (10-inch) Dutch oven 8–10 coals on the bottom 3 pounds Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces 2 1/4 cups apple cider 1 3/4 cups dried cranberries 3/4 cup tequila 1/2 cup sugar 1 cinnamon stick 1 vanilla bean, split 1/8 teaspoon ground cloves 3/4 teaspoon ground black pepper Zest of 1/2 lemon Combine all ingredients in Dutch oven. Cook
him all over the United States and the world. He takes the opportunity to look for new culinary experiences and flavors wherever he travels. He brings home those ideas and incorporates them, along with his favorite Southwestern flavors, into delicious meals. George particularly enjoys cooking main dishes, both meat and side dishes, and friends and neighbors are often invited to share in the fun of tasting those new recipes. Carolyn grew up on a dairy farm in Minnesota, and learned to cook meals
dark Mexican beer 4 slices bacon, cut into 1/2-inch pieces 1 fresh sage leaf 1 recipe Pico de Gallo 1 chipotle chile, finely minced 1 teaspoon adobo sauce 1/2 cup grated Cotija cheese Place the beans, 6 cups stock, beer, bacon, and sage in Dutch oven. Pile about 16 coals underneath the oven to bring to a boil. Prepare a ring of 8–10 coals beside the oven. Once the mixture is boiling, move the oven to the new ring of coals, cover, and place 10–12 coals on top. Then simmer until the beans are