Dutch Oven Pilaf

Ingredients
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

Ingredients
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

Directions
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.

Directions
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

Ingredients
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

Ingredients
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

Directions
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.

Directions
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.
Pho in a Dutch Oven

​Dutch Oven Buttermilk Cornbread

Dutch Oven Buttermilk Cornbread

Ingredients
12 oz. can creamed corn
1 cup buttermilk
2 tablespoons shortening
2 eggs
2 cups cornmeal
1½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt

Ingredients
12 oz. can creamed corn
1 cup buttermilk
2 tablespoons shortening
2 eggs
2 cups cornmeal
1½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt

Directions
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.

Directions
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

Ingredients
1 cup all-purpose flour
3 tablespoons unsalted butter
¼ teaspoon fine salt
6 large eggs
1 cup whole milk

Ingredients
1 cup all-purpose flour
3 tablespoons unsalted butter
¼ teaspoon fine salt
6 large eggs
1 cup whole milk

​Directions
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.

Directions
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.
Dutch Oven Pancakes Recipe