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

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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.