RSS FeedNational Grilling Month
By admin | July 2, 2009
With July being National Grilling Month, we decided to fire up the grill and feed the office. Today we had grilled chicken, burgers and hot dogs. A standard grilling classic, and it was delicious!
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Ravioli Lasagna for the Dutch oven
By admin | June 30, 2009
I got this recipe from the 9th grade Dutch oven cook-off. I tried it out this weekend, and it was a hit! I’m bringing this one along on the 4th of July camping trip!
Ravioli Lasagna for the Dutch oven
1 lb. of frozen cheese Ravioli, no need to thaw or cook
4-5 cups of spaghetti sauce
1 lb. ground beef- browned and drained of grease
2 cups of grated Mozzarella cheese
¼ cup of parmesan cheese
Lightly spray inside of Dutch oven with non stick spray. Layer the ingredients in the following order:
1. 1 cup sauce
2. Half of the frozen ravioli – lay it flat
3. Half of the browned ground beef
4. Half of the Mozzarella cheese
5. 1 cup sauce
6. Ravioli
7. Ground beef
8. Mozzarella cheese
9. Last of sauce
10. Sprinkle with parmesan cheese
Bake in Dutch oven for one hour. Use 12 coals on the bottom and 14 on the top. Rotate every 15 minutes. Lasagna is ready when mixture is bubby and cheese is brown.
Topics: Dutch Oven, Recipes, General Discussion | 1 Comment »
Friday’s Lunch
By admin | June 23, 2009
As Steve mentioned in the last blog posting, we like to do some cooking around the office every Friday. Last Friday it was John and Natalie’s chance to try and upstage GP and Steve!
They started out with some fried okra as an appetizer. Dip it in some ranch, and it’s delicious!
Fried Okra
Ingredients:
10 pods okra, sliced in ¼ inch pieces
1 egg, beaten
1 cup cornmeal
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup vegetable oil
Directions:
1. In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
2. Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil, stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.
Followed that up with some Jambalaya (click here for the recipe).
And then dessert was a White Chocolate Fruit Tart. The fruit tart is a great treat this time of year when the strawberries are so beautiful! This was made on the Sante 14″ Cast Iron Pizza Pan.
White Chocolate Fruit Tart
Taken from The Taste of Home Cookbook
¾ cup butter, softened
½ cup confectioners’ sugar
1-1/2 cups all-purpose flour
FILLING:
1 package (10-12 ounces) vanilla or white chips, melted and cooled
¼ cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1 can (20 ounces) pineapple chunks, undrained
1 pint fresh strawberries, sliced
1 can (11 ounces) mandarin oranges, drained
2 kiwifruit, peeled and sliced
GLAZE:
3 tablespoons sugar
2 teaspoons cornstarch
½ teaspoon lemon juice
1. In a small mixing bowl, cream butter and confectioners’ sugar until light and fluffy. Gradually add flour; mix well. Press into an ungreased 11-in. tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300 degrees for 25-30 minutes or until lightly browned. Cool on a wire rack.
2. For filling, in a small mixing bowl, beat melted chips and cream. Add cream cheese and beat until smooth. Spread over crust. Refrigerate for 30 minutes. Drain pineapple, reserving ½ cup juice; set juice aside. Arrange the pineapple, berries, oranges and kiwi over filing.
3. For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool; brush over fruit. Refrigerate for 1 hour before serving. Refrigerate leftovers.
Yield: 16 servings.
Topics: Dutch Oven, Recipes | 1 Comment »
Summer Cooking
By stevem | June 18, 2009
The summer throw down at Camp Chef has begun! We know that there is no better way to learn the product we sell than to use them! The joy of good food is only made better when shared with others, so for the past couple years we have decided that casual Fridays would be taken to a whole new level. Fridays are for cooking around here but more importantly it’s a way to claim bragging rights for the rest of the summer.
GP and I teamed up this summer for the first time to set the bar high and I think that the mission was accomplished. It was a simple but oh-so-good meal that had everyone licking the plate. In a funny twist of fate the meal ended up being a sort of carnival/county fair theme. Fried pickles led off the day, smoked meat highlighted the main dish with calico beans on the side. It was all finished off with deep fried Oreos and powdered sugar.
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While we’re on the subject of deep frying…
By admin | June 17, 2009
Let’s talk about Deep Fried Oreos!
While we had the hot oil going for the deep fried pickles, we decided to give it a shot with the famous deep fried Oreos! During this time of year you can find all kinds of great deep fried goodies at your local fair, so we wanted to try out our favorite: Deep Fried Oreos.
Ingredients
Buttermilk Pancake Mix
Vegetable Oil
Oreo Cookies
Confectioners Sugar
Directions
1. Freeze cookies for at least 3 hours
2. In a heavy-gauge saucepot heat oil to 350 degrees F.
3. While oil is heating up, set up a sheet pan with paper towels for draining.
4. In a medium-sized mixing bowl make pancake mix according to package directions. As soon as batter is smooth, dip each cookie. Place coated cookie carefully into hot oil. Repeat for each cookie. Fry on both sides, turning over once until golden brown.
5. Remove fried cookie from hot oil with metal tongs and drain on paper towels. Dust with confectioners sugar.
6. Let cool slightly before serving.
Topics: Recipes | 2 Comments »