Outdoor Nevada’ 1997-1998

Adventures in Outdoor Cooking Favorite Recipes from ‘Outdoor Nevada’ 1997-1998

Hi folks,

Well, it’s finally here! A complete up-to-date book of outdoor recipes as seen only on Outdoor Nevada! They not only “look” delicious on television, they “cook” delicious in camp or on the trail.

Our viewers have been urging us to compile the scrumptious outdoor recipes that have been featured and demonstrated on the show. Well, we really do listen and we want to thank you for watching!

So whether you’re hunting for ways to enjoy the big game, looking for hearty breakfast recipes on the trail, or maybe you’re simply in the mood for a traditional campsite favorite, it’s all here… from the basic to the exotic.

This grub is tasty and easy to prepare, but more importantly, these recipes might be just the excuse you’re looking for to get outdoors again, breathe some fresh air and enjoy these ‘Adventures in Outdoor Nevada Cooking’!

Let’s get started and serve ‘em up!

ACKNOWLEDGEMENTS

EDITORS:  Dan Garrison  Leslie DeVore  Layke Martin

ART DESIGN and PRINTING:  Clark County School District, Graphic Arts Department

SPECIAL THANKS TO:  Dutch Oven Society of Nevada, Dennis Golden, Sharon Chayra and Melanie Brubaker-Mazur

The recipes included have been prepared solely by Dennis Golden, Melanie Brubaker-Mazur and Sharon Chayra for Outdoor Nevada and are distributed by Vegas PBS as an accommodation to its viewers. Vegas PBS has not tested these recipes and makes no representation as to the quality of the finished product. As always, standard FDA precautions should be taken when handling and preparing raw meat, fish and poultry.

TABLE OF CONTENTS

 Dutch Oven Maintenance 5  Dutch Oven Tips 6  Dutch Oven Recipes o Dutch Oven Cornish Game Hens 7 o Chili Cheese Biscuits 8 o Dutch Taco Pollo 9 o Dutch Oven Bourbon & Beef 10 o Jordan River Mud Pie 11 o Camp Lasagna a la Dutch 12 o Breakfast Potatoes 13 o Blueberry Camp Coffee Cake 14 o Dutch Oven Fajitas 15 o Dutch Acorn Squash 16 o Buried Horseradish Venison Roast 17 o Crust less Mushroom Shrimp Quiche 18 o Easy Beer Bread 19 o Dutch Gumbo Beef 20 o Banana Sesame Bread 21 o Basque Lamb, Lemon and Wine in a Dutch 22 o Basque Style Buttermilk Charros 23 o Doubters’ Dutch Chukar or Chicken 24 o Cherry Cobbler 25 o Spicy Egg Breakfast with Chilies 26 o Rob’s Grilled Striper 27 o Kevin Girard’s Marinade 28 o Bass in Wine Sauce 29 o Dad’s Game Casserole 30 o Whole-Cooked Salmon 31 o Salmon Cakes to Die For 32 o Ann’s Tartar Sauce 33 o Basic Frybread Recipe 34 o Sautéed Spinach & Mushrooms on Frybread 35 o Iroquois Strawberries on Frybread 36

Dutch Oven Maintenance

How to Season a Dutch Oven: Dutch oven manufactures leave a protective coating on the inside of the oven that must be removed before cooking. Place the oven over heat until it becomes warm. Wipe the bottom and sides briskly with paper towels until the towel wipes clean. Pour a small amount of vegetable oil in the oven (about 2 tablespoons), and wipe the sides and bottom again with paper towels, spreading the oil completely over the whole surface. Leave only a light covering in the oven. If you leave too much, the oil may become rancid. Your oven is now ready for cooking.

How to Re-season an Oven: If you haven’t used your Dutch oven in a very long time, or if the oil coating is rancid, you should season your oven again. If your Dutch becomes rusty, wipe off all the rust you can, then warm it up and start cleaning with oil. Rub it especially well where it is rusty.

How to Clean Your Dutch Oven: Always try to clean your oven as soon as you are done eating your meal. Place oven over heat and scrape all the food from the bottom and sides. Continue to scrape and wipe until it is as clean as you can get it. Pour in a little oil, wipe out the excess and be sure to coat the sides and bottom. If you wash it with water, do not put ice cold water in a hot Dutch oven, or pour hot water into a very cold one. After the oven has been washed, heat it thoroughly for several minutes to remove all of the moisture. Then re-season with oil. Dutch ovens are versatile, easy to cook with and simple to clean. With correct use and proper care, a well-seasoned oven produces a unique flavor unequaled by any other cooking method. Functions include frying, baking, roasting, steaming, stewing and simmering.

Dutch Oven Tips

*Selecting the right size oven depends on the type of food you want to prepare and the number of people you wish to serve.

Size/Depth Capacity # of Servings 5” 1 pint Main dishes, 1-2 servings (2 ½” deep) Side dishes, 2-4 servings 8” 2 quarts Main dishes, 2-6 servings (2 ½” deep) Side dishes, 8-10 servings 10” 4 quarts Main dishes, 2-12 servings (3” deep) Side dishes, 16-20 servings 12” 6 quarts Main dishes, 6-18 servings (3 ½” deep) Side dishes, 16-30 servings 12” 8 quarts Main dishes, 8-25 servings (5” deep) Side dishes, up to 40 servings 14” 8 quarts Main dishes, 8-25 servings (3 ½” deep) Side dishes, up to 40 servings 14” 11 quarts Main dishes, 10-35 servings (5” deep) Side dishes, up to 55 servings 16” 12 quarts Main dishes, 12-38 servings (3 ½” deep) Side dishes, up to 60 servings

Temperatures: *Two briquettes provide 20-25 degrees of heat. To raise the baking temperature, add or subtract briquettes. For instance, to raise the baking temperature from 325 degrees to 350 degrees, add one more briquette on the top and one more on the bottom. To lower the temperature, remove a briquette from the top and one from the bottom. For frying, steaming or boiling, add 3-6 briquettes on the bottom and eliminate the top heat entirely.

Dutch Oven Cornish Game Hens Prepared by Dennis Golden

INGREDIENTS:  4-6 Cornish Game Hens (depending on Dutch oven size)  Garlic salt to taste  Pepper to taste  1-2 apples, onions, stalks of celery (cut into small pieces to stuff in birds)  Cut up vegetables of your choice (i.e. small potatoes, yellow onions, carrogs broccoli, cauliflower, mushrooms, etc.)  Corn Syrup Glaze: o 1/3 cup vegetable oil o 1/3 cup chicken broth (canned or bouillon cube) o 1/3 cup light corn syrup

PREPARATION: Start with frozen game hens. Let them thaw slowly in an insulated camp cooler. This recipe is best as a second or third night recipe in camp. Create a ‘feeder fire’ in which you stack and light 30-40 briquettes, two or three feet from your planned cooking area. Both fire areas should be clear of grass and flammable material (especially downwind). Wash and season generously 4-6 game hens inside and out with garlic salt and pepper. Stuff with your apple/onion/celery mix and place on a wire rack in your oven. (Six hens will fit in a 14”). Mix together the Corn Syrup Glaze ingredients and brush on hens. Pour remaining glaze into the Dutch oven. Add your vegetable mix, which have been cut into pieces around the outside of the hens. Add ¼ cup of warm water to the oven and place a single layer of hot coals (approximately 15) into your cooking area. Place Dutch oven, covered, over the coals and cook the bottom for 20-25 minutes. Add 20 more coals to the top of the Dutch and continue cooking about 40-45 minutes. If hens are cooking too quickly (you’ll know because they will pop and hiss loudly), remove some of the top and bottom coals. If it is browning too much, remove only some top coals. Frequently remove lid and baste with glaze. When your vegetables are soft, you can wiggle then hen’s leg joints easily, and the hen’s juices run clear, dinner will be ready! Assume 1 hen per person.

Chili Cheese Biscuits Prepared by Dennis Golden

INGREDIENTS:  2 Tbs. of vegetable oil  1 package of yeast  1 cup of warm water  2 Tbs. of sugar  2 cups flour  1 Tbs. of salt  ¼ cup of diced green chilies  ½ cup of grated cheddar cheese  1 egg

PREPARATION: Liberally oil the Dutch with vegetable oil (reserve 1 teaspoon to use later in the recipe). In a separate mixing bowl, dissolve yeast packet in warm water, then add sugar. Add 1 cup of the flour, salt, chilies and cheese and stir until smooth. Add the egg, the remaining oil and the remaining flour and stir again until smooth. Cover your dough and let the dough rise in a warm spot for about 30 minutes. Move the dough to the Dutch, cover and continue to let rise for another 30 minutes. Heat 20 briquettes in your feeder fire. Transfer 6 to your cooking fire and put the Dutch over them. Add 10-12 briquettes to the top. Find and clean a flat surface to roll out dough and then shape dough into biscuit sized circles. These should be approximately ¾” thick. Place back into Dutch and continue to cook for another 30 minutes. They are done when an inserted toothpick comes out dry. This recipe makes about 8 – 10 biscuits in a 12” Dutch oven, and serves 6 – 8 people.

*If you like them extra hot, consider adding jalapeño chilies instead of the mild ones. Also, it might be difficult to find a warm enough spot for your dough to rise completely. Don’t be too concerned, as the biscuits still taste great even if they don’t rise. Lastly, you will need something to shape the biscuits. Using the rim of the empty green chili can works great for this.

Dutch Taco Pollo Prepared by Dennis Golden

INGREDIENTS:  1 lb. of boneless, skinless chicken breasts seasoned with garlic salt and pepper to taste  4-5 Tbs. of vegetable oil  2 medium sized onions cut in small pieces  1 can of chicken broth or 2 bouillon cubes dissolved in hot water  1 twelve oz. can of tomato sauce  1 package of taco seasoning mix  1 ½ cups of thawed frozen sweet corn  1 medium sized red, green or yellow bell pepper, thinly sliced (save some to garnish the top before serving  1 ½ cups of instant rice  ½ cup of shredded cheddar cheese  2 tbs. of sour cream

PREPARATION: Get a good hot fire of about 30-40 briquettes going. Heat the oil in Dutch until medium hot. Brown the chicken on both sides. Remove browned pieces of chicken and place on the Dutch lid until all other chicken pieces are browned. (Putting the lid beside your fire with 2-3 briquettes under it will help keep the chicken warm.) Brown onions in Dutch oven chicken drippings, then add chicken broth, tomato sauce and taco seasoning to onions. Bring mixture to a boil and reduce heat by removing ¾ of your briquettes from under the Dutch, but keep them handy because you will be putting them back. Simmer 5 minutes. Add browned chicken and cook until chicken is done (Approximately 30 minutes or when juices run clear). Add corn and almost all of the pepper and return to a boil. Put the briquettes back under for maximum heat. Stir in the instant rice, remove from heat and let stand 5 minutes. Stir and garnish with cheddar cheese, sour cream and the remaining bell peppers. Enjoy! Serves 4.

Dutch Oven Bourbon & Beef Prepared by Dennis Golden

INGREDIENTS:  3 lbs. of tri-tip beef  2 tbs. of cooking oil  ¾ cup of bourbon  ¼ cup of soy sauce  1 cup of water  2 tbs. of Dijon mustard  2 tbs. of brown sugar  4 cloves of minced garlic  3 dashes of Worcestershire sauce

PREPARATION: Cut meat into generous 1” thick pieces and place in Dutch oven. Over a hot bed of coals, flour and brown the meat with a little oil. Remove browned beef and let the Dutch cook for 5 minutes before adding the next 7 ingredients to the Dutch: bourbon, soy sauce, water, Dijon mustard, brown sugar, garlic and Worcestershire sauce. Add beef to sauce mixture in Dutch and cook for 1 hour over medium temperature fire (for a 12” Dutch, 8-10 coals on bottom, and 10-12 coals on top). Stir occasionally and check about halfway to make sure the dish isn’t cooking too quickly. If so, remove half of bottom coals. Serve with rice or baked potatoes. Serves 6.

*If you are going to prepare this recipe at a campsite, try to mix together all of the above ingredients ahead of time, except the beef and the cooking oil and keep in a sealed container.

Jordan River Mud Pie Prepared by Dennis Golden

INGREDIENTS:  4 cups of hot water  1 box of white or chocolate cake mix  ½ cup of dry baking cocoa  2 cups of brown sugar  2 tsps. of vanilla  1 tsp. of cinnamon  1 cup of chocolate chips  ½ cup of chopped nuts (of your choosing)  Whipped cream

PREPARATION:

Line a 12” Dutch oven with foil, taking care to make it as leak-proof as possible. We are talking mud here! While you’re preheating your oven with 8-10 briquettes on bottom, heat 4 cups of water in a metal bowl in the Dutch. Prepare the cake mix according to the directions on the box, but don’t add an egg if it calls for it. Take the Dutch off of the fire and add cake mix. Wait! You did take the water out, right? Mix the hot water, baking cocoa, brown sugar, vanilla and cinnamon. Pour water mixture over the cake mix, cover the Dutch and replace over the 8 briquettes. Add 12-14 to the top and cook for 50 minutes. Remove the lid and sprinkle with cup of chocolate chips and nuts. Replace lid for 5 minutes to let the chips melt. Serve with a soup ladle in bowls and top with whipped cream.

*This is a piping hot, extra rich, chocolate lover’s pudding delight that really hits the spot with kids! It’s a great after-dinner treat around the evening campfire.

Camp Lasagna a la Dutch Prepared by Dennis Golden

INGREDIENTS:  1 lb. of ground beef  ½ yellow onions  3 cloves of minced garlic  2 qts. of cottage cheese  2 packages of lasagna noodles  1 ½ large cans of tomato sauce  1 small can of tomato paste  ½ cup of red wine  1 lb. of grated mozzarella cheese  ½ lb. of sliced fresh mushrooms  ¼ cup parmesan cheese  Basil to taste  Oregano to taste

PREPARATION:

Brown ground beef, onions and garlic in a hot 12” Dutch oven. Drain fat and remove from fire. Set aside half of beef mix while adding half of the cottage cheese to the remaining beef mixture. Mix tomato sauce and tomato paste together. Cover mixture with one layer of noodles followed with half of the tomato sauce. Sprinkle to taste with basil, oregano and red wine. Combine remaining half of browned beef mixture and cottage cheese Repeat layering. Cover and return to fire to bake for 35 minutes with 10 briquettes on bottom and 14-16 briquettes on top. At grated mozzarella cheese and sliced mushrooms and continue to bake for an additional 10-15 minutes. Serve with parmesan cheese and compliment with a glass of red wine.

*One of the advantages of cooking lasagna in a Dutch oven is that it doesn’t’ require pre-cooking the pasta. Try it! It really does work!

Breakfast Potatoes Prepared by Dennis Golden

INGREDIENTS:  8 medium sized potatoes (or 1/person)  3 red onions  6 slices of bacon  2 cans of cream of mushroom soup  4 tbs. of salt  4-6 tbs. of pepper  2 minced garlic cloves  1 diced green pepper

PREPARATION:

Pre-bake the potatoes for 45 minutes on medium heat the night before in Dutch oven for convenience, and faster cooking at breakfast time. Slice potatoes and onions and cut bacon into bite-sized bits. Heat 30 briquettes in a feeder fire and transfer 15-20 to cooking area when coals are white and ingredients are ready. Add bacon to oven and cook until transparent. Don’t overcook. Add more briquettes to fire if the bacon is not sizzling and cooking rapidly. Stack bacon to one side of the Dutch and add potatoes and onions. Salt and pepper to taste. Add two cans condensed mushroom soup. Mix all ingredients with bacon. Stir as needed to brown, but be careful not to burn. Cook for approximately 20-30 minutes and serve directly from the Dutch. To keep the remainder warm, remove the Dutch from the fire and place over 3-4 coals with the lid in place. Serves 6-8.

*Personalize this recipe by varying the ingredients. Add pimentos, green onions, fresh mushrooms, garlic cloves and/or shredded cheese. Experiment and Have Fun!

Blueberry Camp Coffee Cake Prepared by Dennis Golden

INGREDIENTS:  1 ¼ cups of brown sugar  2/12 cups of white flour  1 tbs. of baking powder  1 ½ tsp. of baking soda  ¼ tsp. of salt  3 eggs  1 cup of milk  1 tsp. of vanilla  1 cup of fresh, frozen or dried blueberries  1 cup of plain or blueberry yogurt  Topping: o ¼ cup of butter or margarine o ¾ cup of diced walnut o ¾ cup of brown sugar o 1 ½ tsp. of cinnamon PREPARATION:

Prepare and light 30 charcoal briquettes on a feeder fire. Place Dutch oven close enough to feeder fire to melt your butter or margarine in a metal cup inside the Dutch oven. Pre-mix the dry ingredients (you can do this at home before camping for convenience). Mix eggs, milk, vanilla and yogurt. Make a well in the center of the dry ingredients. Add the wet ingredients and 2/3 of the melted butter/margarine (save a little to use in the topping ingredients). Mix only enough to moisten the dry ingredients and pour into the Dutch. Add one cup of blueberries and stir just under the surface of the mixture. Mix and add your topping. Put 10 briquettes in your cooking area; add oven, and then 14-16 briquettes to the lid. Cook for 45 minutes (take a peek at 30). Do a toothpick test and serve at breakfast time with whipped cream or ice cream for dessert. Serves 10.

Dutch Oven Fajitas Prepared by Dennis Golden

INGREDIENTS:  1-2 lbs. of tri-tip roast  1 each of red, yellow and green bell peppers cut in strips  2 yellow onions  2 tsps. of cumin  ¼ tsp. of ground red pepper  2 tsps. of chili powder  1 tsp. of salt  ½ tsp. of garlic powder  ½ tsp. of black pepper  1 package of oversized burrito sized flour tortillas  4 tsps. of vegetable oil  1-2 fresh limes  Green salsa  Sour cream

PREPARATION:

Slice the tri-tip diagonally across the grain in strips. Cut bell peppers and onions into strips. Combine cumin, red pepper, chili powder, salt, garlic powder and black pepper in a heavy duty, 1 gallon bag. This will be fairly spicy. If you like your fajitas milder cut back on the red pepper and chili powder to taste. Preheat the Dutch oven over a thick layer of hot briquettes. Warm tortillas individually in the Dutch and set aside in a warming pan or invert the Dutch oven lid over another bed of coals (level it with rocks or bricks) and warm tortillas as needed. Add cooking oil to Dutch oven; add meat onions and bell pepper. Sauté until meat is brown and vegetables are soft, approximately 10 minutes. Transfer fajita mixture to the warmed tortillas and add a generous squeeze of fresh lime juice. Fold and serve with salsa and sour cream.

Dutch Acorn Squash Prepared by Dennis Golden

INGREDIENTS:  2 Acorn Squash (or another winter squash cut to fit in your Dutch)  2 tsps. of butter or margarine  4 tbs. of honey  ½ cup of water  Seasonings: o Salt o Pepper o Nutmeg PREPARATION:

Cut the squash in half and remove the seeds. Cut a small slice from the bottom of each half so that it will sit flat and/or use canning lid rings to keep them upright and raised slightly off the bottom of the Dutch oven. In each acorn cavity, place ½ tsp. of butter or margarine and 1 tbs. of honey. Sprinkle salt, pepper and nutmeg to taste. Add ½ cup of water to Dutch oven. Cover and bake for 1 hour. For a 12” Dutch oven, use 10 briquettes on bottom and 12-14 on top. When done, fluff the squash, add another dash of nutmeg for color and serve in the shells.

*This tasty side dish works well as a vegetable addition to meat or poultry dishes and is ideal for stacking on your main entrée to cook it.

Buried Horseradish Venison Roast Prepared by Dennis Golden INGREDIENTS:

 1 hind-quarter venison roast, cut to fit in your Dutch oven  2 cups of solid packed peeled tomatoes  ½ cup of sherry  3 tsps. of celery seed  3 tbs. of onion salt  3 tbs. of garlic pepper  6 tbs. of horseradish  ½ cup of fresh watercress  6 small whole potatoes  6 small whole onions  4 carrots peeled, cut into one inch chunks  4 stalks of celery, cut into one inch chunks  Accessories: o Gloves o Shovel o Metal cover (garbage can lid or something of that size) o Small brush o Dutch lid lifter

PREPARATION:

Prepare a hole in an open, clear area deep enough so that you have a 3” clearance between the top of the hole and the top of the Dutch oven lid. Keep 1-2” all around the Dutch. 1-2 hours prior to cooking, start a briquette fire in the hole and keep adding to it until you have it at least ½ filled with red hot, burned down coals. Hardwood works best for buried recipes but dried sagebrush works fine too. Place roast in the oven. Mix peeled tomatoes, sherry, celery seen, onion salt, garlic pepper, horseradish and chopped watercress and pour over venison. Add vegetables all around the roast and cover. Remove most of the hot coals from the hole with the shovel (leave a shallow layer in the bottom) and place them next to it on the metal cover. Place Dutch oven as evenly as possible in the hole. Shovel coals on the Dutch oven lid and around the sides. Using gloves, cover quickly with the metal cover before things start to burn. Using the shovel, quickly seal the hole completely with dirt, making sure no air can get in. The roast can easily cook for 6-8 hours or longer to get even tenderer. When ready to eat, flip off the lid, brush the dirt and coals off the lid completely with your small broom and resurrect your meal! Slice the tender roast in the Dutch oven and serve with the steaming vegetables.

*Dutch ovens are perfect for cooking game for several reasons. First, the heavy lid allows a Dutch oven to work in much the same way as a pressure cooker to tenderize. They can even do wonders on Nevada’s toughest bird, the Sage Hen. Secondly, you can make them work just like a crock pot by cooking your meal at low temperature… very slowly to maximize the tenderizing process.

Crustless Mushroom Shrimp Quiche Prepared by Dennis Golden INGREDIENTS:

 5 tbs. of butter divided  1 onion, chopped  ½ lb. of chopped fresh mushrooms  ½ cup of crushed saltine crackers  8 oz. of shredded jack cheese  1 can of shrimp  1 cup of cottage cheese  3 eggs  ½ tsp. of cayenne  Paprika to taste

PREPARATION:

In Dutch oven, melt 2 tbs. of butter. Add onion, cook until limp and remove to lid. Melt 3 tbs. of butter and add ½ lb. of chopped fresh mushrooms and cook until limp. Add saltine crackers and pour mixture to a conventional 9” pie tin and spread around bottom and sides. Pour onion mixture on top and spread about 8 ounces of shredded jack cheese over the mixture. Add the shrimp. In a bowl, whip the cottage cheese, eggs and cayenne until smooth. Pour into crust and sprinkle with paprika. Place Dutch oven over 10 briquettes in the pit. Place canning rings on bottom of Dutch oven to allow quiche to cook more gently. Place pie tin in oven. Cover and place 14 briquettes on top for a moderate oven in the colder temperature. Check quiche in 20-25 minutes. Insert knife in the center, and if it comes out clean, it is done.

Easy Beer Bread Prepared by Dennis Golden INGREDIENTS:

 2 cups of self-rising flour  2-3 tsp. of sugar or honey  1 tsp. of salt  9-10 oz. of warm beer (add in stages, ½ + 1/3 + 1/3)

PREPARATION:

Mix all ingredients together. Pour in oiled Dutch oven. Put 8 briquettes under Dutch and 10 briquettes on top. (Remember more on top when baking!) Cook about 1 hour and 15 minutes. Baste with butter or margarine every 20 minutes or so.

Dutch Gumbo Beef Prepared by Dennis Golden INGREDIENTS:

 2 lbs. of beef, chicken or fish  1 cup of all-purpose flour  1 medium sized onion  4 cloves of chopped garlic  1 tbs. of onion salt  1 tbs. of garlic pepper  1 tsp. of salt  2 qts. of water  16 oz. of canned tomatoes  1 cup of white & wild rice  ¼ cup of sherry  10 oz. of frozen okra  1 large bell pepper (chopped)  1 tsp. of thyme  1 tsp. of tarragon  1 bay leaf

PREPARATION:

Start with 2 lbs. of diced, floured, seasoned stew meat. To make this recipe easier for camping, cut this meat and freeze it before heading out. Let it thaw slowly in your cooler and plan your gumbo for the second or third night in camp. Just as you would with gumbo at home, cook in stages. This is going to take about 3 hours. Add meat, onion and garlic to a hot, preheated Dutch oven and turn until browned. After browning, remove half of the bottom coals to allow the meat to simmer slowly. Add 2 quarts of water with salt and cook until tender for approximately 1 hour. Add canned tomatoes and combination rice, sherry, frozen okra, bell pepper, thyme, tarragon and bay leaf. Make sure your bottom briquettes are still hot, if not, replace them with hot ones. Still use about 10 total, they have to last for 2 more hours. Now add 14-16 hot briquettes and let cook for 2 more hours. Enjoy a hearty camp supper!

Banana Sesame Bread Prepared by Dennis Golden INGREDIENTS:

 2 cups of sugar  1 cup of butter  6 ripe bananas, mashed  4 eggs  2 ½ cups of flour  2 tbs. of baking soda  1 tbs. of salt  ½ cup of sesame seeds  1 small empty soup can

PREPARATION:

Heat sugar and butter together in Dutch until the mixture becomes ‘candy-like”. Add pre-mixed mashed bananas and eggs to sugar mixture. Mix together flour, baking soda and salt and stir into the mixture. Add sesame seeds. Place an empty can in the center of the Dutch (to help evenly circulate the heat so bread cooks more quickly and evenly). Pour into Dutch and place on lid. Place 10 briquettes on the bottom and 16 on the top of the oven. Cook for 1 ½ hours, remove from the Dutch and serve. YUM!

Basque Lamb, Lemon and Wine in a Dutch Oven Prepared by Dennis Golden INGREDIENTS:

 4 lbs. or lamb shoulder steaks with bone  10 peppercorns, crushed  4 medium onions, sliced  4 cloves of garlic, crushed  2 small lemons, thinly sliced  ¼ cup of fresh cilantro leaves  1 ½ cups of dry white wine  1 cup of water  ¼ cup of Spanish olive oil

PREPARATION:

Rub meat with mixture of salt and pepper. Layer onions, lamb and lemon in a large casserole. Sprinkle with garlic and cilantro. Add wine, water and olive oil. With a 12 inch Dutch oven, prepare in a medium hot fire – 16 briquettes on top and 12 on bottom. Bake covered for 2 hours.

*Without a doubt, the most resourceful Dutch oven cooks were the Basque sheepherders who trailed their herds over the mountains and high deserts here in Northern Nevada. A Dutch oven was a necessity and they used it to cook almost every meal. Lamb, of course was the mainstay of their diet and without refrigeration, they used an ingenious method to keep their meat from spoiling even in the hot summer months. After sundown every night, they would hang the meat to cool all night in a thin cotton or “gauze-like” bag. During the day they would wrap the meat carefully in their thick canvas bedroll where it would stay cool enough not to spoil… they would hang it to re-cool again night after night. Amazingly if the pattern was followed religiously their fresh meat would last for two weeks… even 20 days… without refrigeration.

Basque Style Buttermilk Charros Prepared by Dennis Golden INGREDIENTS:

 ½ cup of buttermilk  ½ cup of water  3 tbs. of granulated sugar  ½ cup of butter  1 cup of all-purpose flour  4 eggs  2 tsps. of pure vanilla extract  1 cup of sugar  Oil (for deep frying)  ½ tsp. of ground cardamom seeds  ¼ tsp. of nutmeg  A pastry bag with a ½” star tip  Zip-lock bag

PREPARATION:

You will need two Dutch ovens if you are doing this recipe on an open fire, or one Dutch and a medium sauce pan if you have another heat source. Additionally, you will need two separate charcoal briquette fires. This recipe requires lots of heat because you are going to be using your Dutch oven as a deep fryer. Add 2-3 inches of oil to your Dutch, cover and preheat until very hot. Add buttermilk, water, butter and sugar to the other Dutch or saucepan. Bring to a boil while preparing the following ingredients. Mix eggs in a bowl with vanilla extract. Mix a cup of sugar in the zip-lock bag with nutmeg and cardamom seed. When the buttermilk mixture boils, add the flour all at once and beat vigorously with a spoon until a smoother batter forms. Beat the eggs and vanilla. Spoon it into a pastry bag using a ½” star tip. Test the oil to be sure it is hot enough to deep fry. Squeeze churros into the hot oil in 4” lengths and turn them occasionally. When done, put on a paper towel and take back to the table. Put them in a baggy and shake with the sugar mixture. Eat them very warm.

*This recipe for buttermilk churros is the Basque version of those tasty deep-fried Mexican treats covered with cinnamon and sugar that kids find so irresistible. The Basque do them with slightly different ingredients… (Buttermilk, ground cardamom seed, nutmeg instead of cinnamon.) It makes for a distinctly different flavor.

Doubters’ Dutch Chukar or Chicken Prepared by Dennis Golden INGREDIENTS:

 3-5 Chukar or 6 chicken breasts with bone  1 cup of four  1 tbs. of salt  1 tbs. of garlic pepper  ½ tsp. of powdered sage  1 cup of chicken broth  2 cans of mushroom soup  ½ cup of sherry  ¼ cup of cooking oil

*If you have 2 Dutch ovens, cook a white and wild rice side dish in the other Dutch and stack it on top of the first Dutch according to the following directions.

PREPARATION:

Flour and season your meat in a bag with the flour, salt, garlic pepper and sage. Brown in oil in a hot preheated Dutch oven. Combine chicken broth, mushroom soup and sherry and pour over the Chukar/chicken. Cover and cook over medium heat (14 briquettes on top, 12 on the bottom) for 45 minutes. Serve with white and wild rice on the side. Serves 1 meat per person.

*Chukar are considered Nevada’s most upland game bird and they are absolutely delicious. The secret to cooking Chukar is to not overcook them; they are not a tough bird like Sage Hen.

Cherry Cobbler Prepared by Dennis Golden INGREDIENTS:

 2-3 cans of cherry pie filling  3 tsps. of tapioca  ½ box of yellow cake mix  12 cup of Crème de Cassis flavored syrup (or any cherry flavored syrup)

PREPARATION:

First, line you Dutch with a double lining of tin foil. Use a lot of foil to ensure that there are no leaks on the bottom of, or inside the Dutch. Also, make sure that the foil is low enough to allow a good seal for your lid. The double lining will make your Dutch easier to clean afterwards. Mix together canned pie filling, tapioca and ½ cup of Crème de Cassis in the Dutch. This should fill the Dutch 2-3” in depth, assuming a 10” Dutch. In a separate bowl, add together cake mix and enough water to make the mixture smooth and thick but still “pourable”. Pour evenly over the top of the cherry pie mixture that is already in the Dutch. Leave at least 2” of space on the inside of the Dutch so the lid won’t be pushed up as the cake rises. In cooking area, prepare your coals for a medium hot fire. (Remember, for a 10” Dutch: 6-8 coals on bottom and 8-10 coals on top; for a 12” Dutch, 8-10 coals on bottom and 10-12 coals on top. Place covered Dutch on fire. Cook for approximately 30 minutes. Cobbler is done when the top is brown and starts to crack, or when the inserted toothpick comes out clean. Serves 8.

*Cobblers are the first things that you should try when learning to cook ‘Dutch’. You can make them with just about any canned filling. They are simple, hard to mess up and always seem to be a hit after a hearty camp meal.

Spicy Egg Breakfast with Chilies Prepared by Dennis Golden INGREDIENTS:

 10 eggs  ½ cup of flour  1 tsp. of baking powder  1 tsp. of salt  1 tsp. of oregano  1 tsp. of cumin  1 pint of cottage cheese  1 lb. of shredded Jack cheese  ½ cup of melted butter  2 cans of diced green chilies  1 cup of salsa

PREPARATION:

Melt the butter in a small container in Dutch. Remove small container and keep aside. In a well-oiled Dutch, beat eggs until light. Sift together flour, baking powder, salt, oregano and cumin and add to the eggs. Add cottage cheese, Jack cheese and melted butter. Stir in the chilies, cover and bake with 8-10 coals on bottom/16-18 on top for 25-40 minutes, or until the mixture starts to brown on top. Add salsa across the top and serve hot.

Rob’s Grilled Striper Prepared by Melanie Brubaker-Mazur INGREDIENTS:

 4 striper fillets  Butter  Garlic  Fresh ground pepper  Fresh lemon

PREPARATION:

Put one fillet on a section of aluminum foil. Top the fillet with butter, chopped garlic, pepper and squeezes of lemon juice to taste. Wrap tightly in foil. Cook on indirect or medium heat on the grill and flip like a hamburger after eight minutes, then cook another eight minutes. When done, the fish will flake apart and melt in your mouth.

* This recipe is also good with about any fish you can but at the market.

Kevin Girard’s Marinade Prepared by Melanie Brubaker-Mazur INGREDIENTS:

 ¼ tsp.Worcestershire sauce  1 tbs. of brown sugar  2 tbs. of lemon juice  2 tbs. of olive oil  ½ tsp. of black pepper

PREPARATION:

This will marinate 2 pounds of game. Marinate for about an hour in the refrigerator. Thin-cut elk steaks will cook for about 8 minutes per side.

*Elk steaks are very easy to overcook, making them tough. Keep an eye on them!

Bass in Wine Sauce Prepared by Melanie Brubaker-Mazur INGREDIENTS:

 2 lbs. bass fillets, cut into serving pieces  Salt and pepper to taste  Flour  6 tbs. of olive oil  2 shallots, finely chopped (green onions can substitute)  1 tsp. of fresh parsley flakes  1 cup of dry white wine  ¼ cup of chicken stock (canned or homemade)

PREPARATION:

Season bass with salt and pepper and roll in flour. Heat 4 tbs. of the oil and cook until brown on both sides. In a saucepan, heat the rest of the oil, add shallots and parsley. Heat until shallots are soft add wine and simmer until some of the wine cooks off. Add chicken stock, salt and pepper and simmer a few more minutes. Pour over the fish in the frying pan and simmer a few more minutes to blend together and smell wonderful.

Dad’s Game Casserole Prepared by Melanie Brubaker-Mazur INGREDIENTS:

 1 lb. of deer or elk meat, cubed  4 potatoes (skin on), cubed  2 cans of cream of (anything) no water or milk added  6 chopped mushrooms  1 bell pepper  1 small onion, diced  Salt and pepper to taste  Oil or bacon grease

PREPARATION:

Cover the bottom of a skillet with oil and heat. Add potatoes and garlic, cook on medium high until they are halfway done. Add meat and cook until it’s all just about done. Add bell pepper and onion until everything is all done. Add soup and mushrooms, turn down heat and simmer for 30 minutes. Serves 2-4.

*Let’s face it, venison can be pretty hard to cook, especially the tougher cute. This is one way that even the non-game lovers in the family like to eat deer meat. Serve this with salad and fresh rolls.

*Hints on venison: Cook it with bacon grease. I know it’s bad for you, but venison has almost no fat, which makes it hard to cook. Also, you can steam venison steaks on a rack over a pan of boiling water for a few minutes after you fry them up to make them more tender.

Whole-Cooked Salmon Prepared by Melanie Brubaker-Mazur INGREDIENTS:

 1 whole salmon  Dijon or gourmet mustard to taste  1 cup mayonnaise  2-3 sprigs of chopped fresh dill  Juice of 2 lemons  1 onion, finely chopped

PREPARATION:

Set out two long pieces of foil to wrap around ends of whole fish. Place salmon on top, lengthwise. Mix all ingredients except mustard, and stuff this in the cavity of the fish. Slather outsides of fish with mustard. Wrap up in lots of foil and throw the whole thing on the grill for about two hours. Test for doneness by poking with a fork and making sure the fish flakes apart. Serves 8-10 people.

*Reduce the recipe and this is a great way to cook a good-sized striped or trout.

Salmon Cakes to Die for Prepared by Melanie Brubaker-Mazur INGREDIENTS:

 1 lb. of salmon (leftover is fine)  1 egg  1 ½ tsps. of mustard.  Cayenne pepper to taste  2 tsps. of minced scallions  2 tbs. of fresh chopped parsley  6 tbs. of mayonnaise  2 tbs. of lemon juice  1 ½ cup of bread or cracker crumbs  ½ cup of oil

PREPARATION:

In a big bowl, mix fish and spices. Pat into about 10-12 small cakes, about the size of a small hamburger patty. Roll in bread or cracker crumbs. Heat oil on medium-high and cook until browned (about 5 minutes on each side). Serve with tartar sauce. Serves 4.

*This recipe is a great way to use leftover salmon. It works great with leftover grilled striper too. Saves the time of cooking again!

Ann’s Tartar Sauce Prepared by Melanie Brubaker-Mazur INGREDIENTS:

 ½ grated onion  4 stalks of grated celery  6-8 oz. of sweet pickle relish  1 tbs. of mustard  1 qt. of mayonnaise

PREPARATION:

Stir up in a big bowl and be ready for lots of compliments

*This is tons better than the store bought tartar sauce. It is easy to make, you can make a whole quart at a time and keep it in the fridge and people will always ask you for the recipe.

Basic Frybread Recipe Prepared by Sharon Chayra INGREDIENTS:

 4 cups of all-purpose flour  1 ½ tbsp. of baking powder  1 cup of lukewarm water  4 cups of shortening  ¼ tsp. of salt (optional)

PREPARATION:

Preheat the shortening in a cast iron skillet. Mix the dry ingredients together in a large bowl. Slowly add half of the warm water until the dough is dampened. Mix by hand adding the rest of the water until the dough is smooth and elastic. Cover the dough bowl with plastic wrap and allow the dough to sit for approximately 15 minutes. Separate the dough into four balls and roll until approximately ½” think and the diameter of a small plate. Gently place the frybread into the heated oil (350 degrees F) and cook for approximately 1-2 minutes on each side. Poke any big bubbles in the frybread with a fork. When the frybread is cooked, drain on a paper towel and top with your favorite goodies. Serves 2-4.

*The origins of frybread go back nearly 100 years, when the Native American families living on reservations were given white flour by the U.S. Government. Unaccustomed to this staple, the Indians adapted the Mexican tortilla and called it fried bread. Today, this food is topped with a variety of fruits, vegetables, meats and condiments.

Appetizer – Sautéed Spinach & Mushrooms on Frybread Prepared by Sharon Chayra INGREDIENTS:

 ½ cup of sliced mushrooms  ½ cup of fresh spinach, chopped  1 clove of fresh garlic, chopped  ¼ cup of grated parmesan cheese  ¼ cup of olive oil  Salt and pepper to taste  Frybread

PREPARATION:

Heat the oil in a sauté pan. Add the mushrooms, then the garlic. Sauté one minute and add the spinach. Cook until the mushrooms become soft and the spinach is warm and slightly wilted. Add the parmesan cheese, salt and pepper to taste. Heat through for approximately one minute. Serve onto warm frybread and add a garnish of parmesan. Serves 2.

Dessert – Iroquois Strawberries on Frybread Prepared by Sharon Chayra

INGREDIENTS:

 1 cup of sliced fresh strawberries  ¼ cup of clover honey  ½ cup of fresh whipped cream  Frybread*

PREPARATION:

Arrange half of the strawberries on the frybread. Drizzle the honey so that it creates “glue” for placing the rest of the strawberries in a pyramid shape. Top with fresh whipped cream, a mint leaf and serve. Serves 1.

*When making the frybread for dessert, add ½ cup of sugar and ¼ tsp. of vanilla to the batter for added sweetness.

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