Dutch Oven Pilaf
4 oz. salt pork, slab bacon or Italian pancetta, cut into ¼ inch thick and diced
3½ lb. chicken pieces
2 cups long-grain white rice
1 large onion, chopped
1 large garlic clove, minced
2 large celery stalks, chopped
1 small whole hot pepper
2 cups seeded and diced fresh tomatoes with the juices
4 cups low-sodium chicken broth or water
½ teaspoon salt
2 bay leaves
¼ teaspoon coarsely ground black pepper
1 teaspoon each dried thyme, parsley, sage, marjoram
1 tablespoon chopped fresh parsley
Rind of 1 lemon
Rinse the pork well, pat dry and place into a Dutch oven and sauté over medium heat until the pork is browned. Remove all but 2 tablespoons of fat and reserve.
Add celery and onion and sauté about 5 minutes, add in the garlic and sauté for another 30 seconds. Add the broth and increase the heat to medium-high. Bring to a boil, skim off any scum and reduce heat to medium.
Add in the chicken, herbs, bay leaves, hot pepper, tomatoes and lemon zest to the liquid. Allow to simmer, covered, for 30 minutes. Remove, skin and bone chicken, cut or shred the meat into bite-sized pieces. Reserve 2 tablespoons of fat and discard the balance. Return the chicken to the pot.
Wash the rice and drain well. Add to the pot, increase heat and bring oven to a gentle simmer, reduce heat to low, cover and allow to cook for 30 minutes. Remove bay leaves, hot pepper and zest, fluff up the rice with a fork. Transfer to a platter and serve immediately.
Pho in a Dutch Oven
1¼ lb. Hickory smoke or honey mustard marinated pork tenderloin
3 oz. country ham or bacon
3 cups fresh spinach leaves
6 tablespoons chopped green onions
1 cup shelled Edamame
1 sweet potato, peeled and cubed
2 onions, slivered
2 tablespoons country mustard
3 tablespoons maple syrup
4 cups reduced-sodium chicken broth
½ lb. whole-wheat spaghetti, cooked
½ cup finely shredded Cheddar cheese
In a large Dutch oven, over medium-high heat, cook the country ham for 5 minutes.
Remove, then add pork, maple syrup and mustard and cook for 20 minutes. Remove pork, chop or shred into bite-size pieces.
Add the onion to the Dutch oven and sauté for 5 minutes, add in the pork, Edamame, sweet potato and broth. Bring to a boil then reduce heat and allow to simmer for 15 minutes. Stir in the ham and spinach and cook for a minute.
Place the pasta into 6 large bowls, top with pork mixture, cheese and green onions.
Dutch Oven Buttermilk Cornbread
12 oz. can creamed corn
1 cup buttermilk
2 tablespoons shortening
2 cups cornmeal
1½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
Preheat the oven to 400˚ F. Place a 12 inch Dutch oven in the oven to heat.
Sift the dry ingredients into a large bowl and add the creamed corn, buttermilk and eggs and mix thoroughly.
Remove the Dutch oven from the preheated oven and melt the shortening, then add the batter into the oven allowing the shortening to spill onto the top of the batter.
Cover and place into the pre-heated oven and cook until the bread browns and firms.
Allow to cool for about 10 minutes before slicing. Serve warm.
Dutch Oven Pancakes Recipe
1 cup all-purpose flour
3 tablespoons unsalted butter
¼ teaspoon fine salt
6 large eggs
1 cup whole milk
Preheat the oven to 425˚F and place a rack in the middle of the oven. Place a 12 inch
Dutch oven to heat for about 5 minutes. Sieve the flour and salt into a large mixing bowl and set aside. In a separate bowl, whisk the eggs and milk together. Make well in the center of the dry ingredients and pour in the egg mixture. Mix until the flour is moistened but still slightly lumpy.
Remove the Dutch oven from the oven and add the butter to and allow the bottom and sides to be coated. Pour the batter into the skillet bake for 20 minutes or until it is puffed and golden. Remove from the oven and serve immediately with honey, maple syrup, sprinkle with sugar and cinnamon and serve with a dollop of whipped cream.