DOWN SOUTH DOG

 After a week of record breaking high temperatures, reaching into the 90's all week long, a cold front brought cooler temperatures and we had an absolutely picture perfect day Sunday, April 21 for our Down South DOG.  Temperatures reached a high of 91 degrees in Sebring, Florida.  We had a gentle breeze and cloudy skies with no threat of rain for the afternoon.  We enjoyed a quiet afternoon at Highlands Hammock State Park, with a visit from the park ranger, who told us a rabid otter had escaped, then we realized we were in the Otter Pavilion, and he was joking with us.  He was there to help us identify this beautiful, red-shouldered hawk who came to visit our DOG.

He appears to be watching us, and allowed us the opportunity to photograph him.  I wonder if he was attracted to our area by the wondrous smells coming from our black pots.  Squirrels arrived, looking anxious to sample the food when it was finished cooking.




We missed a few of our members, but had a good attendance.  We welcomed visitors Sandy and Sam Rodeberger from Bowling Green, friends of the Coleman's; Jean and Bob Harrison from Lake Placid, friends of Sandy and Norm;  Debbie's sister, Marica Ward and her husband Rodney Anderson, Debbie's brother Rob War and Debbie's daughter Liz Abel and her son Gavin joined us for our afternoon feast.

We will be taking a break for the summer.  We avoid orking with hot coals in the sweltering heat and humidity of Florida summers.  A few of our members will be at the Mile High DOG in North Carolina, see this link for more information.  milehighdog.blogspot.com Dave will confirm the date and time of our next Larry Hooper Memorial DOG, tentatively scheduled October 6, 2013 at Camp Wingman.  Have a healthy,  happy summer.  Keep those black pots ready!

Celia prep work

Stew relaxing while cooking

Debbie G. has a Crossword Puzzle

Debbie B. takes a break

Vicki mixes her cake.

Sam watching Dave cook.

Sandy, this is Sam's wife

Norm and Sandy

Matt and Anna

Debbie, Glad to see you're feeling better.

Stew’s Hoppin’ John with Andouille & Shrimp

#12 Dutch oven using bottom heat then bake at 350° (15 on top, 9 on the bottom)

1½  cups dry black-eyed peas

1-2 ham hocks

1 large onion, chopped

½  tsp crushed red pepper flakes

salt and pepper to taste

4 cups water

1½  cups long-grain white rice

1 pkg Andouille Sausage, sliced and browned

½ - ¾ lb shrimp

Shredded cheese

Fire up about 20 coals for bottom heat.  Then when they are ready, set for bottom heat and start 24 new coals.

Using high bottom heat in your Dutch oven, slice and then brown the Andouille sausage until well browned.  Remove and wipe some of the grease out of the oven.

Still using bottom heat, place in the Dutch oven the peas, ham hock, onion, red pepper, salt and pepper.  Barely cover with water (usually about 4 cups) and bring to a boil – stir and boil about 2 minutes.  

Remove from old coals and place new coals to bake.   Cook at 350° for 1 1/2 hours.

Remove ham hock and cut meat into pieces. Return meat to pot and add the browned Andouille sausage. Stir in the rice, cover and continue cooking until rice is tender, about 20 to 25 minutes.  In the last 5-10 minutes of of the rice cooking, add the shrimp.   Season to taste with salt and pepper.  Sprinkle shredded cheese over top, if desired.  Serve.

Stew’s DO Fruit Swirl Coffee Cake

Use a #12 Dutch oven (line with foil for convenient cleaning) @ 350°  (15 on top, 9 on bottom)

1 box of moist white cake mix

½ cup vegetable oil

¼ cup water

1 tsp vanilla

2 eggs

1 can (21oz) blueberry, peach or cherry pie filling

½ cup of white frosting 

    (I like the cream cheese one)

Spray foil liner (or DO if not using foil) heavily with oil – sides and bottom and then sprinkle flour on the bottom.

In a large bowl; stir in cake mix, oil, water, vanilla and eggs until well mixed.  Take out ¾ cup of the batter and reserve.  Spread remaining batter in the Dutch oven.  Spread pie filling over the top of the batter.  Using a large spoon, drop 1 tablespoon at a time of batter to dot the top of the pie filling.  Using the handle of a wooden spoon or something else small and roundish, make little swirls randomly to create the swirl of fruit, without mixing it together with the batter.

Bake for 32-36 minutes or until done (toothpick will come out dry if you did not put it in the pie filling).

Warm the icing up so it is melted (heat in double boiler or place in direct hot sun while the coffee cake is baking).  Stir to mix and drizzle over the warm coffee cake.  Let cool 30 minutes and serve.

From the campfire of Vicki Colman

Coca-Cola Chocolate Cake with Ganache Icing

Ingredients

Base

2 cups sugar

2 cups all purpose flour

4 oz melted butter

½ cup vegetable oil

1 cup Coca-cola

1 teaspoon baking soda

½ cup butter milk

3 tablespoons cocoa powder

1 teaspoon vanilla

2 eggs 

Ganache Icing

½ cup melted butter

3 tablespoons cocoa powder

6 tablespoons coca-cola

16 oz confectioner’s sugar

1 teaspoon vanilla

 Cake Preparation

1. Preheat two 12” Dutch Ovens (D.O.) to 325°F
2. Heat a 6” DO with maximum coal underneath 
3. Grease two 8” cake pans and set aside.
4. Melt the butter in 6”D.O. then add oil and Coca-Cola and bring to a boil
5. Mix flour & sugar in a mixing bowl
6. Slowly add coca-cola /oil mixture to flour blend
7. Add buttermilk and baking soda, mix well
8. Add cocoa powder
9. Add vanilla to mix
10. Add eggs, one at a time
11. Whip ingredients until well blended (batter will be loose) 
12. Divide batter evenly between cake pans
13. Bake for 30 min.
14. Let cakes cool before removing from pans
15. After cakes have cooled, remove puffy tops for a smooth cake surface. (Cakes should be even for layering.)

Icing Preparation

1. Combine ingredients for Ganache icing
2. Smooth a layer of icing on the top of the bottom cake layer only
3. Lay the second cake layer on top of icing and smooth remaining icing over the top and sides

From the campfire of Dave Colman

Stuffed Peppers with Ground Beef and Rice

Ingredients

6 green bell peppers

1 tablespoons butter

1 tablespoon olive oil

½ cup chopped onion

½ cup chopped celery

1 cn. (14.5 ounces) diced tomatoes

1 cn. (8 ounces) tomato sauce

1 clove garlic, crushed

1 teaspoon dried leaf oregano

½ teaspoon dried leaf basil

2 teaspoons salt, divided

½ teaspoon ground black pepper, divided

1 egg, lightly beaten

1 ½ teaspoons Worcestershire sauce

1 pounds lean ground beef or chuck

½ pound pork sausage

1 ½ cups, cooked long-grain rice 

¾ cup shredded mild Cheddar cheese, optional

Preparation:

1. Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. 
2. Place peppers in a large pot; cover with boiling hot salted water. Cover, and let set for 10 minutes. Drain peppers and set aside. 
3. Heat olive oil and butter in a large 12” deep Dutch Oven with 32 coals on the bottom. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
4. Pour into a mixing bowl and set aside.
5. Clean out Dutch Oven and preheat to 350°F
6. In another large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, sausage, cooked rice, and 1 cup of the tomato mixture. Mix well. 
7. Stuff peppers with meat mixture and place in a 3-quart baking dish. 
8. Pour remaining tomato mixture over the stuffed peppers. 
9. Bake at 350° for 55 to 65 minutes. 
10. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.

Norm and Sandy’s Double-Crusted Chicken Pot Pie

Ingredients: 

1/2 cup butter

2 medium leeks, sliced

½ cup all purpose flour

1 (14.5-oz can chicken broth

3 cups chopped cooked chicken

1 ½ cups frozen cubed hash browns with onions and peppers.

1 cup matchsticks carrots

1/3 cup chopped fresh flat-leaf parsley 

½ tsp salt

½ tsp freshly ground pepper

1 (17.3-oz) package frozen puff pastry sheets, thawed

1 large egg

Preheat Dutch oven to 375-F Melt butter in a large skillet over medium heat, add leeks, and sauté 3 minutes. Sprinkle with flour, cook, stirring constantly, 3 minutes. Whisking in broth; bring to a boil whisking constantly. Remove from heat stir in chicken and next 5 ingredients.

Roll each pastry sheet into a 12-x10 inch rectangle on a lightly floured surface. Fit 1 sheet into a 9-inch deep pie plate. Spoon chicken mixture into pastry. Place remaining pastry sheet over filling in the opposite direction of bottom crust. Whisk together egg and 1 Tbsp. water and brush over top of pie.

Bake at 375-F on rack inside Dutch oven. 55 to 60 minutes or until browned. Let stand 15 minutes.

Serves 6-8 people.

Sandy’s Gluten Free Cake

Ingredients:

Rice Flour

Sugar

Potato Starch Leavening

2/3 cup water

1 stick butter (softened)

2 teaspoons Gluten Free Vanilla

3eggs

Heat dutch oven to 350 -F  Grease bottom pan only. Beat cake mix, water, vanilla and eggs  in a large bowl, for about 4 minutes by hand, or until smooth.   Bake until ( about 41 to 46 minutes) toothpick inserted in center comes out clean. Cool completely before frosting.  Serve about 8 people. Use 8 or 9 inch round pan.

 Debbie’s Smokey Apple Cinnamon Meatloaf

Ingredients

1 1/2 lb lean ground beef
1/2 lb ground pork
1/2 C Vidalia onion, finely chopped
1 Large egg
3/4 C Applesauce
1 C Plain bread crumbs
1 C Paula Deen Smokey Apple Cinnamon Sauce, divided
1 t Salt
1/4 t Black pepper
3 slices of uncooked bacon
Paula Deen Smokey Apple Cinnamon Sauce to drizzle on top for garnish

Directions

Preheat oven to 350 degrees.

Coat a 9x5x3-inch loaf pan with non-stick cooking spray and set aside.

In a large bowl, combine the ground beef, ground pork, onion, egg, applesauce, bread crumbs, 3 T of Paula Deen Smokey Apple Cinnamon Sauce, salt and pepper. Mix well.

Form the meat loaf mixture into a loaf shape and press into the prepared pan. Brush the top of the meat loaf with half of the remaining Smokey Apple Cinnamon Sauce (Debbie said she could not find Paula Deen’s Sauce and she substituted a smokey barbecue sauce and added cinnamon) and top with 3 slices of bacon. Back for 1 1/2 to 2 hours.

In the last 10 minutes of baking, brush the remaining Smokey Apple Cinnamon Sauce over the top of the bacon and return to the oven.

Remove from oven and let cool 10 minutes. Slice and serve alongside your favorite mashed new red potatoes with the skins left on and a little Smokey Apple Cinnamon Sauce drizzled on top!

Matt’s Dutch Oven Chuck Wagon Casserole

Serves 6-8 people

½ Cup Onion, Chopped

½ Cup Green Bell Pepper, Chopped

1 Lb Ground Beef

½ tsp Sea Salt

¼ Cup BBQ Sauce

15 ½ oz Can of Chili beans in chili sauce

11 oz Mexican-Style Corn, Drained

8 ½ oz Mexican Style Cornbread Mix

Chop onion and bell peppers and sauté while browning the ground beef.  Once the beef is completely browned add salt, BBQ sauce, and chili beans.  Place this mixture in the bottom of a 10” Dutch Oven.  Mix the Cornbread mix as directed and mix in the Drained Mexican style corn. Then apply the mix to the top of the mixture in the Dutch Oven and bake at 400ºF for 30 -45 minutes or until the cornbread is golden brown.

** This was the recipe used, but after making it I believe that it would have been better with more bean / beef mixture and moved up to a 12” Oven.

Celia & Marty’s Blackberry Cobbler

2 1/2 cup fresh or frozen (thawed and drained) blackberries

1 cup sugar

1 cup all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1/2 cup butter, melted

Cream, Whipped Cream, or Ice Cream

1. In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in foil lined #10 Dutch Oven.  Spoon blackberry mixture over batter.
2. Bake 45 to 55 minutes at 375° or until dough rises and is golden. Serve warm with cream.

Makes 8 servings

Celia’s Spoon Bread Casserole

1 pkg."JIFFY" Corn Muffin Mix

1/2 cup margarine or butter, melted

1 can (8 oz.) whole kernel corn, drained

1 can (8 oz.) cream style corn

1 cup sour cream

2 eggs

 #10 Dutch Oven sprayed with cooking oil.

Pour margarine or butter and corn into prepared dish. Blend in sour cream. In separate bowl, beat eggs and stir into casserole along with muffin mix. Blend thoroughly. Bake @ 375° for 35-40 minutes or until center is firm. Serve hot with butter.

Presidential DOG Photos

These are Debbie's pictures from the Presidential DOG, February 2013.  I am not going to try to label them because I wasn't there, but Debbie was willing to share and I wanted you to be able to see the food and the guests who visited for the day.  It looks like another delicious feast and it is fun to see everyone enjoying the DOG.

Spring DOG 2013

Sunday, March 24, 2013

Marty, David H., Sandy and Norm, Debbie, Matt and Ann, Debbie and Stew, Celia in front

We gathered together to cook in Black Pots at Lake Walk-in-Water Preserve on a breezy, spring day.  Temperatures neared 80° and the windshields went up to keep the coals steady as the spring breeze reminded us that March weather is better for kite flying than cooking with charcoal.  We watched the clouds and it was decided to serve up the food at three p.m. instead of waiting until four, as rain seemed to be headed our way.  Just as we were taking food off the charcoal, a few drops of rain fell on us, but we were lucky to be south of the rain and storms that we later leaned had crossed Florida just to our north.

We were glad Debbie Barber had recovered enough to able to join us.  She hopes to be strong enough to cook next month.  She provided pictures from the February, Presidential DOG.  She is one of those people who is unstoppable!  We missed Dave and Vickie who were under the weather and hope they are feeling better.

We are looking forward to the Down South Dog at Highlands Hammock State Park in Sebring on April 21.  Ya'all come now, Ya hear!

The remaining DOG's on this years calendar are:

April 21, 2013 Down South Dog, Highlands Hammock State Park, Sebring, FL

July 27, 2013 Mile High Dog,  Maggie Valley,  North Carolina

Stew unloading from his truck

David setting up his work space

.

Lighting coals and Stew's Mexican Corn ready to cook

Sandy and Norm

Norm's Pot and Windshield

Marty's Coals Getting Hot

Marty and Celia's Cajun Pork Roast

Debbie Relaxing

The Dunbar's
Anna, Alison, Brittany and Kendall

Matt's Cook Table

Debbie and Stew with finished dishes

Stew's Chicken Taco Pie

#10 or #12 Dutch oven – bottom heat, then adjust to bake at 350° for 20-25 minutes

1 box Jiffy corn muffiin mix & ingredients (1 egg & water)

1½  lb. cubed chicken or ground beef1 pkg Taco seasoning mix1 10 oz can beans1 14 oz can chili ready tomatoes
¾ - 1 cup chopped onion
4 oz + diced green chilies
1 1/2 cups shredded Cheddar/Colby cheese
1/4 cup thick picante sauce

1 14oz can tomatoes with green chilies

Sliced black olives & sour cream for garnish

Brown meat and onion together using bottom heat in a greased Dutch oven until the meat is done.  Then mix everything EXCEPT the cornbread mix (and it’s ingredients) and cheesetogether in a  large bowl.  Wipe out the Dutch oven and grease or spray with oil.

Using bottom heat, heat the greased #10 or #12 Dutch oven pan, pour in the contents of the bowl and heat until very warm.   Mix 1 cup of cheese into the meat & bean mix and stir to mix.

In a bowl, mix up cornbread according to instructions.  Stir the meat and bean mix one more time, then pour the cornbread mix over the top and sprinkle some more cheese on top of the cornbread - bake at 350˚ for 15-20 minutes or until golden brown on top (may take a little longer in a #10).

When done, remove from heat and remove the lid.  If not ready to serve, replace lid.  Before serving place a dollap of sour cream in the center and garnish with sliced black olives

Serve with hot sauce and/or hot peppers, if desired.

Stew's Mexican Corn

#8 or #10 foil-lined Dutch oven at 350°

2 cans whole kernel corn (white is best), undrained

1 8oz. bar of cream cheese, softened

1-1½ cup salsa (heat of choice)

Mix all ingredients together, bake for 1 hour (or more at lower heat), stir occasionally the first ½ hour to be sure all is well mixed.  Do not stir after, so it can form a cheese crust on top.  Serve with hot sauce and/or hot peppers, if desired.

David's Baked Ravioli

2 x 9 oz pkg. refrigerated, filled ravioli (I found one that had 20 oz.)

1/4 cup butter,melted

1/2 cup  Italian style dry bread

 1/4 cup finely shredded Parmesan cheese

 1/8 tsp. ground pepper

 

 Grease Dutch oven and heat to 400.   Cook and drain ravioli as directed on package.  Toss ravioli and butter in Dutch oven . Mix remaining ingredients. Toss ravioli and bread crumb mixture and spread evenly  in  oven.

 

Bake 15-20 minutes, or until mixture is hot and topping is golden brown.

 

I added a little sauce on top for color.

David's Cinnamon Sugar Pull Apart Loaf

1/2 cup sugar

2 1/2 tsp. cinnamon

1/3 butter ,melted

1 can Pillsbury Grands Jr. Golden Layer refrigerated buttermilk biscuits (or any other type of biscuits , they all work)

 

Heat Dutch oven to 400 .  Generously grease a loaf pan ( do not use a dark one). In small bowl, combine sugar and cinnamon: mix well.

  

Separate dough into 10 biscuits; cut each into quarters. Dip each quarter into melted butter; roll in sugar-cinnamon mixture. Arrange in greased loaf pan.

 

Bake at 400 for 19 to 27 minutes. (check on after 15 minutes) Cool for a few minutes,and enjoy.   

Tangy Bacon Lavender Catalina

 Chicken and Potatoes

Serves 6-8 people

4 – 5 Lbs Boneless Skinless Chicken Breast
24 Oz. Tangy Bacon Catalina Salad Dressing
2 Lbs. Fingerling Potato Medley
1 Tbsp Lavender
¼ tsp. Nutmeg
2 Pints Heavy Whipping Cream

Cut chicken into bite size chunks.
Add Chicken, salad dressing, and Whipping cream to a lined 12” deep dutch oven.
Quarter Fingerling potatoes lengthwise and add to oven and mix. Sprinkle lavender and nutmeg on top. 
Add 10 coals to bottom and 18 to top. Bake until potatoes are cooked through.

Siemsen's Cajun Pork Roast

Cajun Seasoning to taste 

(We used Tony Cachere's Creole Seasoning) 

1 Chopped Onion
2 Bay Leaves
Worcestershire Sauce
1/2 cup Chicken Broth

Rub Cajun Seasoning into a pork roast (we used a boneless loin roast about 2 lbs. in size) and let set overnight.



Heat small amount of oil in the bottom of a #12 Dutch Oven and sear the roast on all sides.  Add chopped onion cook a few minutes.  Add Bay leaves, chicken broth and 2-3 Tablespoons of Worcestershire sauce.  Cook with lid on the DO at 350° for 40 minutes.  Recommended cook time of 20 minutes/pound or to an internal temperature of 145° - 160°.

Remove from coals and let set for approximately 10 - 15 minutes.  Remove to serving platter.  Slice and serve.

Norm and Sandy prepared these dishes.

Baby Back Ribs

Mashed Potatoes

Steamed Veggies

And Norm brought an apple pie to share.

We all enjoyed the scrumptious feast and were packed up and on our way out of the park before sunset.  Feeling full, lucky to have missed the rain, and looking forward to seeing everyone again next month.