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Southwest Chipotle BBQ Ribs
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Western Stampede Cook-off July 3rd 2009
Southwest Chipotle BBQ Ribs
Team #7: Kathy and Jared Cahoon
Ingredients:
3 Pounds Pork Ribs
2 Cups of your favorite dry rub
2 Liter of Ginger Ale
3 Cups of your favorite BBQ Sauce
Directions:
Slice your ribs between each bone, coat with rub and place in a 12 inch Dutch oven. Pour Ginger Ale until ribs are covered. Simmer with about 15-20 coals on the bottom and 10-15 coals on top for 1-2 hours until meat is tender. Pour off liquid and put BBQ sauce on the ribs and simmer for 15-20 more minutes. Serves 6
Suggested Dry Rub:
¾ cups garlic powder
¾ cups onion powder
½ cups paprika
1 tablespoon salt
1 tablespoon pepper
1 tablespoon cumin
1 tablespoon chili powder
Suggested BBQ Sauce:
1 ½ cups Apricot preserves
1 cup ketchup
½ cup spicy brown mustard
½ cup molasses
1 tablespoon red wine vinegar
½ cup brown sugar
1 teaspoon liquid smoke
3 chipotle peppers, chopped
Chili Rellenos Breakfast
www.idos.com 4 slices white bread
Softened butter
2 cup shredded Monterey Jack cheese
2 cups shredded cheddar cheese
1 (4-ounce) can chopped green chilies (drained)
6 large eggs
2 cups milk
1 teaspoon salt
1 teaspoon dried oregano leaves
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 teaspoon chili powder
Lightly butter bread slices and place into a greased DO
Sprinkle cheeses evenly over bread slices, then sprinkle chilies over the cheese.
Combine the remaining ingredients in a medium bowl, mixing well. Pour over bread and cheese. Put the lid on the DO and keep cold overnight.
Bake at 325*F for 35-45 minutes. Garnish with more cheese.
Peachy Dutch Oven French Toast
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1 dozen eggs
2 cups milk
1/2 tsp. vanilla extract
1 Tbsp. cinnamon
1 loaf French or Italian bread, sliced
1/2 lb. butter or margarine
1 lb. brown sugar
3 (16 ounce) cans peaches, drained and quartered
Heat a large Dutch oven by covering it with coals for 15 minutes.
Beat the eggs, milk, vanilla extract and cinnamon in a large mixing bowl. Slice the bread and let it soak in the egg mixture.
Remove preheated oven from coals and melt butter in the bottom. Add brown sugar and mix well with butter until caramelized. Put the drained peaches over the caramelized sugar. Place the egg/bread mixture on top of the peaches, cover with lid and return the Dutch oven to the coals.
Bake 45 minutes at about 350 degrees (17 coals on top; 8 on bottom). For the first 10 minutes, use coals only on the bottom. Then add coals to the oven top and continue baking until done. With the caramel topping, you probably won't even need syrup.
Scotch Eggs
(www.idos.com) This doesn't really need exact quantities but this is what I used:
6 Large Eggs (Hard Boiled approx. 14 minutes)
1 Large uncooked Egg beaten for coating
2 Cups Bread Crumbs in a separate bowl for coating
2-3 cups Sausage Mince or l packet from Supermarket as shown
1/2 Cup Hamburger Helper (this is optional)
1 Tablespoon chopped Parsley
1 Tablespoon Garlic Powder (optional)
Pinch of Nutmeg
Salt and Pepper
1/2 cup plain (all purpose) flour
Spray Can Oil
After boiling the eggs drain and rinse under cold water and store in a plastic container (this stops any black ring forming)/
Into a bowl put sausage mince, hamburger helper and spices and mix all together and divide into 6.
Peel the eggs and roll in the plain flour.
Using flour on your hands if necessary flatten a piece of sausage mince on the palm of your hand and then place an egg in the middle and squeeze the mince around the egg so it is encased in mince.
Dip this into the beaten egg and then into the breadcrumbs.
Lightly spray with vegetable oil.
Bake in camp (dutch) oven at 350C/180F for about 40 minutes or until a deep golden brown.
Let cool and slice into four.
If you have some cracks use the line of the cracks when cutting.
No Fry Buffalo Style Wings
(www.idos.com) -
4 lbs. chicken wings, disjointed, tips discarded or 3 lbs. frozen appetizer wings, thawed
½ Tbs. salt
1 tsp. fresh ground black pepper
1 tsp. granulated garlic
2 14 oz. cans chicken broth (3 cups)
Dash of hot sauce (not Tabasco)
¾ cup your favorite vinegar based hot sauce
¼ cup melted butter
Clean and separate wing sections at each joint and discard the wing tip section or save the tips to make chicken stock. In a one gallon zip-lock type bag place the wings, salt, pepper, garlic, broth, and a dash or two of the hot sauce. Seal the bag, removing as much air as possible and gently massage to combine ingredients. Chill and let brine 2 to 4 hours.
Oil and preheat a Dutch oven and drain the brine from the wings. Place the drained wings into the Dutch oven, cover and bake at 375° for 35 to 45 minutes, gently stirring occasionally to prevent wings from sticking. Drain liquid from wings and use as a chicken broth in another dish. Add hot sauce and butter to the wings and toss or stir to coat all the wings. Serve with blue cheese dressing and celery sticks and lots of napkins.
Whiskey Glazed New York Steaks
(www.idos.com) -
4 New York steaks, 10 to 12 oz. each (1 inch thick)
1 tsp. salt
2 tsp. freshly ground pepper
3 Tbs. vegetable oil
¾ tsp. all-purpose flour
¼ c. whiskey
3 Tbs. water
¼ tsp. sugar
Season steaks with salt and pepper on both sides. Heat oil in a 12” Dutch oven over high heat until hot. (15 to 18 bottom coals) Cook 4 minutes, turn over steaks.
Reduce heat to medium high; cook 3 to 4 minutes more for medium-rare. (12 to 15 coals) Remove Dutch oven from heat; place steaks on warmed Dutch oven lid flipped upside down.
Pour all but 1 Tbs. of the drippings from Dutch oven and stir in the flour. Cook over medium heat (10 to 12 coals) for 30 to 60 seconds, stirring consistently. Whisk in whiskey, water and sugar. Bring to a boil, scraping the bottom of the Dutch oven to loosen the brown bits and stir into sauce. Spoon sauce over steaks.
Serves 4
This technique of scraping the bottom of the pan or pot where liquid is used to loosen the brown bits is called “deglazing”. This is a great way to make great sauces and gravies.
Chicken Cordon Bleu with Gouda Cheese
(www.idos.com) -
4 Boneless, skinless chicken breast
4 Ham slices
4 Provolone Cheese Slices
2c Flour
3 Eggs
2c Bread Crumbs
2T Italian Seasonings
2T Parmesan Cheese
Gouda Cheese Sauce
2T Butter
4oz Mushrooms, fine chop
2T Flour
1c Milk
Salt
Pepper
1c Smoked Gouda Cheese
Pound each breast to about ¼ inch thickness
Place sliced ham on top of chicken
Place sliced cheese on top of ham
Roll the breast and secure with a toothpick
Combine Bread Crumbs, Italian Seasonings, a Parmesan Cheese
Bread chicken by first coating with flour, then coating with egg, then coating with the bread crumb mix.
Bake using 8 briquettes bottom and 16 briquettes on top for about 30 minutes
Sauce:
In a smaller Dutch Oven, sautee mushroom for about 5 to 10 minutes
Add Flour to make a roux
Add milk, salt and pepper to taste
Add cheese and stir until completely melted. Add more milk if the sauce is too thick
Pour about half a cup of the sauce in a small zip lock bag. Cut one corner of the bag and drizzle the sauce over the Chicken Cordon Bleu
Garnish with fluted mushrooms and shredded Gouda Cheese
Stuffed Tenderloin
(www.idos.com) -
2/3 cup minced Fresh parsley
3 tablespoons minced fresh rosemary
4 tablespoons garlic
Salt peper
6 Tablespoons olive oil
1 bonless pork loin roast 5pounds
1 tablespoon pork sesoning
Butterfly Roast combined parsley,Rosemary,garlic,salt,peper,oil in a bowl mix and spread on meat, roll up meat and place in dutch place pork sesoning over loin and rub in.
place in dutch and and cook till temp reaches 140 about 35 to 45 min.
Sweet and Sour Hawaiian Ribs
(www.idos.com) -
2 strips of bacon
1/2 onion
1 can of Manwich sauce
1/2 cup of pineapple preserves
1 whole pineapple cut into slices
1 nice rack of baby back ribs
Using a skillet, fry up the bacon and crumble it into pieces. Add the onions and saute until soft. Next you put in the Manwhich sauce and the pineapple preserves. Using a preheated oblong dutch oven, line the bottom with pineapple slices. Using the lid to your preheated dutch, brown your ribs slightly on both sides. Put the browned ribs on the pineapple. Rub generously with the sauce you made earlier. Place the lid on and put it on the coals to cook. We usually do about 10 on the bottom and 20 on top, but it depends on the day and the weather and how long you want them to cook. We will usually cook them for 1 hour and then douse them with more sauce. Then we take off some of the coals and let it cook on a lower heat for 1 more hour. After that we will remove it from the heat, and let it rest in the dutch with the lid on for a half hour to an hour depending on how much time we have. The longer it can rest, the better it tastes. Finally, we heat it up one last time for about a half hour and then we will present it on the lid with the pineapples it cooked with. We will also put more sauce on to taste.
Best Baby Back Ribs
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Dutch oven Size: 12”
Cooking Temp: 350 ̊
Number of Charcoal: Top: 15 Bottom: 12 - 15
Number of Servings: 6 – 8
Ribs:
3 – 4 pounds Baby Back Ribs (pork) Rinsed & cut, or you can cook whole rack.
To cook the ribs, put ½ cup vinegar in the bottom of the Dutch Oven. Arrange the ribs in the pan, bone side down. Cover and cook for about 1 ½ hours, with 12 - 15 coals on the bottom, and 15 coals on the top. The last 20 – 30 minutes of cooking time, brush the Sauce on the ribs. Serve with extra sauce. (You may have to replenish the coals about ½ way through the cooking time.)
Sauce:
¼ cup molasses
1 cup ketchup
6 tablespoons vinegar
¾ cup brown sugar
4 teaspoons liquid smoke
¼ teaspoon onion powder
1 ¼ teaspoon chili powder
½ teaspoon dry mustard
½ teaspoon garlic powder
1 tablespoon cornstarch
1 tablespoon water
Add the first 9 ingredients, mix well and bring to a boil. Mix the cornstarch and water, stir into the sauce and continue to cook for a total time of about 15 minutes.
Dutch Oven Paella
(www.idos.com) ½ cup olive oil, divided
12 chicken thighs
3 Tbs. Emeril’s Essence
2 ½ tsp. Kosher salt divided
2 lbs. Spanish chorizo, substitute Mexican Chorizo if not available, diced into1/4” half moons
1 medium onion, chopped
2 cups red bell peppers, chopped, about 2-3 peppers
2 cups green bell peppers, chopped, about 2-3 peppers
4 Tbs. minced garlic
2 tsp. Saffron threads
2 qts. chicken stock
4 cups medium grain rice
2 lbs. jumbo shrimp (shells and tails on, back split)
1 lb. mussels, cleaned and de bearded
1 lb. steamer clams, cleaned
2 ½ cups frozen peas, thawed
In a large mixing bowl or tub season the chicken with 2 Tbs. essence and 2 tsp. salt. Toss the thighs to cover with seasonings. Heat a 20” Cabela’s Dutch oven lid over a checkerboard pattern of briquettes, then add ¼ cup of the olive oil to the lid. Once the oil starts to smoke cook the thighs on each side for 4 minutes per side to sear. Remove the chicken from the lid, and set aside.
Add remaining oil and chorizo and brown, stirring occasionally until well browned, about 7 minutes. Add onions, and peppers and continue cooking until onions are softened, about 5 minutes. Add the rice and sauté 3 minutes, then add garlic and saffron. Spread this mixture evenly across the lid then place the chicken thighs across the top of the mixture in a single layer.
Pour about 1 qt. of the broth into the lid or as much liquid it will hold without over flowing. Cover with bottom and add more broth as needed in 15 to 20 minute intervals, adding as much as possible without over flowing until all the broth is used up.
When the last of the broth is added, place the shrimp, mussels, and clams around the entire dish and cover. Cook 15 minutes, remove cover and sprinkle peas over the top, cover and remove from heat, let rest 7 to 10 minutes before serving. Serve from the lid on a lid trivet in the center of a table.
Serves 8 two breasts per person, 16 one breast per person.
*NOTE: This recipe may be doubled by cooking in the 20” Dutch oven by using the oven traditionally right-side up.
New Mexican Rubbed Pork Tenderloin with Sweet Potato Tamale and Pecan Butter
(www.idos.com)
Ingredients
2 tablespoons olive oil
1 (2 pound) pork tenderloin
Salt
New Mexican Spice Rub, recipe follows
Bourbon-Ancho Sauce, recipe follows
Sweet Potato Tamale with Pecan Butter, recipe follows
Directions
Preheat oven to 400 degrees F. Heat olive oil in a medium saute pan, over high heat. Season pork with salt on both sides. Dredge pork in the spice rub and tap off any excess. Sear the pork on both sides until golden brown. Cook in the oven to medium doneness, about 8 to 10 minutes.
Let pork rest for 5 minutes before slicing into 12 slices. Plate 3 slices per plate. Drizzle with the Bourbon-Ancho Sauce. Place a Sweet Potato Tamale, topped with Pecan Butter next to the slices of pork.
New Mexican Rub:
2 tablespoons ancho chile powder
2 tablespoons light brown sugar
1 tablespoon pasilla chile powder
2 teaspoons chile de arbol
2 teaspoons ground cinnamon
2 teaspoons allspice
Combine all ingredients in a small bowl.
Bourbon-Ancho Sauce:
2 tablespoons olive oil
1 large red onion, finely chopped
2 cups plus 2 tablespoons bourbon
3 ancho chiles, soaked, seeded, stems removed and pureed
6 cups homemade chicken stock
1 cup apple juice concentrate, thawed
8 whole black peppercorns
1/4 cup light brown sugar
Heat olive oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the bourbon and cook until completely reduced. Add the remaining ingredients and cook until reduced by half. Strain through a fine mesh strainer, return mixture to the pan, and cook to sauce consistency, add the remaining 2 tablespoons of bourbon and cook for 2 minutes. Season with salt.
Sweet Potato Tamales: 20 dried corn husks 1 1/2 cups fresh or frozen corn kernels, preferable fresh 1 medium onion, coarsely chopped 1 head roasted garlic, cloves removed 2 cups chicken stock or water 6 tablespoons unsalted butter 6 tablespoons vegetable shortening 1 1/2 cups yellow cornmeal 1 tablespoon honey Salt and freshly ground pepper 1 large or 2 medium sweet potato, roasted at 375 degrees for about 1 hour or until soft, then peeled and flesh mashed 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 teaspoon ground allspice 3 tablespoons maple syrup Pecan Butter, recipe follows
About 2 hours before you plan to form the tamales, clean the husks under running water. Soak them in warm water for 2 hours, or until softened.
Puree the corn, onion, roasted garlic, and stock in a food processor. Transfer the mixture to a mixing bowl and cut in the butter and shortening. Using your fingers, mix in the cornmeal, honey, and salt and pepper until there are no visible lumps of fat. Fold in the sweet potato puree, cinnamon, cloves, allspice, and maple syrup. The mixture will be a lot looser than you think it should be, but when the tamales are steamed it will dry out.
Remove the cornhusks from the water and set aside the best 20 husks. Drain and pat dry. Tear the remaining husks into 1-inch wide strips to be used for tying. Lay 2 husks flat on a work surface, with the tapered ends facing out and the broad bases overlapping by about 3 inches. Place about 1/3 cup of masa mixture in the center. Bring the long sides up over the masa, slightly overlapping, and pat down to close. (If the masa drips out a little at the seam, that is no problem.) Tie each end of the bundle with a strip of cornhusk, pushing the filling toward the middle as you tie. Trim the ends to about 1/2-inch beyond the tie.
Arrange the tamales in a single layer on a steaming rack, cover tightly with foil, and steam over boiling water for 45 minutes. To Serve: slice a slit on top of each tamale and push both ends of the tamale toward the middle to expose the masa. Top each with 1 tablespoon of Pecan Butter.
Pecan Butter: 1 stick unsalted butter, softened 1/4 cup toasted pecans, finely chopped 3 tablespoons maple syrup Pinch cinnamon Salt and freshly ground pepper
Combine all ingredients in a bowl. Scrape into a ramekin and refrigerate until solid, about 2 hours.
Chicken Marsala
(www.idos.com)
4 chicken breasts or thighs, deboned and pounded to ¼” thick
Olive oil
½ cup flour
1 tsp. Emeril's Essence
½ tsp. kosher salt
¼ tsp. fresh ground black pepper
1 cup heavy cream
¼ cup Marsala wine
8 oz. Crimini mushrooms
½ bunch green onions, sliced thin
In a medium sized Zip-Lock bag add flour, and essence, close bag and shake to mix. Set aside. Season chicken with salt and pepper on both sides, let sit 5 minutes then dredge chicken in flour mixture. Place chicken pieces in a hot and oiled 12” Dutch oven. Brown both sides. When second side is browned add Marsala wine and cover cooking for 3 minutes. Remove lid, add mushrooms and cook 2 to 3 minutes. Add heavy cream and reduce to ¾ of total volume. Garnish with green onions in Dutch oven. Serve hot with sauce under each serving, Serves 4
Guava Glazed Pork Tenderloin with Orange-Habanero Mojo
(www.idos.com)
Oval Roaster
Serves 4-6
20 coals top /10 bottom
10” Dutch oven for Mojo
20 coals bottom
Pork tenderloin, about 3 pounds
2 red onions, thickly sliced
Olive oil
Salt and pepper
Ground cumin
Place sliced onion in bottom of Dutch oven for a trivet. Trim pork. Rub with oil and season with salt, pepper and cumin. Season to taste. Place pork loin on onions and roast until internal temp reaches 150°F. (About 1 ½ hours). Brush pork loin often with guava glaze.
Guava Glaze:
1 cup guava paste
2 Tablespoons Dijon Mustard
2-3 Tablespoons orange juice
½ teaspoon salt
¼ teaspoon pepper
In a small bowl, wisk ingredients together. Brush glaze over pork while roasting, about every 20 minutes.
Orange-Habanero Mojo:
¼ cup lime juice, freshly squeezed
3 cups orange juice, freshly squeezed
¼ cup red grapefruit, freshly squeezed
½ small red onion, diced
4 cloves garlic, minced
½ habanero chile, finely diced
1 teaspoon cumin powder
In a 10” Dutch oven, combine all ingredients. Cook over medium heat
until reduced to 1/3. Strain. Serve over pork.
Pork Tenderloin with Sour Cream Mushroom Sauce
(www.idos.com) -
2 pork tenderloins
Lawry’s seasoned salt
Freshly ground black pepper
Sauce:
2 Tablespoons butter
2 Tablespoons olive oil
2 cups sliced mushrooms
1 bunch (about 6) green onions with 3 inches of green sliced
1 cup chicken broth
1 Tablespoon flour
1/3 cup white cooking wine
½ cup sour cream
1 Tablespoon freshly chopped parsley
Salt and pepper to taste
Trim excess fat and silver skin from tenderloins. Season with Lawry’s seasoned salt and freshly ground black pepper. In a preheated 12” dutch oven sear the meat on all sides. Cook for 15-20 minutes with 18 top coals and 10 bottom coals.
In a 10” Dutch oven over 30 coals, heat butter and olive oil. Sauté mushrooms until tender then add green onions and cook for one more minute. Remove mushrooms and green onions from Dutch oven. In a bowl mix chicken broth and flour. Add to Dutch oven and the white cooking wine. Cook, stirring until the sauce thickens. Add the mushrooms and green onions back into the mixture. Stir in sour cream and parsley. Heat through and salt and pepper to taste.
Pork Tenderloin with Red Wine & Shallot Sauce
(www.idos.com) -
10 inch Dutch oven
350 degrees 30 minutes
7 coals Bottom 14 Top
Ingredients:
1 lb Pork Tenderloin
3 Tbsp Chopped Hazelnuts
2 egg Whites (beaten)
½ cup plain breadcrumbs
1 Tbsp chopped fresh thyme
1 Tbsp Instant onion flakes
½ tsp salt
½ tsp ground black pepper
Cooking spray
Red Wine Sauce:
½ cup chopped green onion
1 cup Red Wine
1 Tbsp Red wine vinegar
1 Tbsp Honey
1 Tbsp Olive oil
½ tsp Ground black pepper
¼ cup Skim Milk
1 Tbsp chopped fresh thyme
1 Tbsp all purpose flour
Cooking Instruction:
Preheat Dutch oven
Mix breadcrumbs, hazelnuts, thyme, onions together
Sprinkle pork with salt & pepper
Brown pork on all sides, 6-8 minutes
Dip pork in beaten egg whites and then dredge in breadcrumb mixture
Bake for 30 minutes or until pork reaches 155 degrees
Cut pork in ¼ inch thick slices
Sauce:
Heat oil in small Dutch oven
Add green onions and sauté for 3 minutes
Add Red wine, red wine vinegar, honey, salt & pepper and bring to boil
Cook for 3-5 minutes until sauce is reduced by ¾
Combine milk, thyme and flour, stir with whisk
Add to pan and stir constantly for 1-2 minutes
Serve over pork
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