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Outdoor Nevada’ 1997-1998

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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! 2 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. 3 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 4 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. 5 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. 6 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. 7 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.
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