Latter-day Saint Life

Delicious Dutch Oven Recipes Perfect for Your Next Cookout

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Get more recipes in Cast Iron Gourmet by Matt Pelton, available at Deseret Book stores and at deseretbook.com. Click on a link to jump directly to a recipe!

Crêpes

Southern-Style Cornbread

Clam Chowder

Chicken Enchiladas

Mac & Cheese

Chocolate Cake

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Crêpes

1½ cups flour

2 eggs

¾ cup milk

½ teaspoon salt

3 tablespoons butter, melted

½ teaspoon vanilla

3 tablespoons sugar

Mix all ingredients together. Place lid of a 12-inch Dutch oven upside down on trivet. Place checkerboard of coals underneath lid. Grease lid well. Pour crêpe batter into center of lid and, using a pastry knife, spread batter thinly up to sides of lid. When top of crêpe loses its gloss, it is done. Do not flip crêpe to cook other side. Remove and stack into Dutch oven with three coals underneath to keep crêpes warm. Do not stack crêpe bottoms or tops together or they will stick. Stack them tops to bottoms.

At home: Use a skillet on medium heat range top.

Tip: Try filling these tasty treats with fruit and whipped cream for breakfast, or remove the vanilla and sugar to make savory dinner crêpes with chicken, sour cream, and lettuce.


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Southern-Style Cornbread

2 tablespoons bacon grease or vegetable oil

1 cup white cornmeal

2 cups buttermilk

1¾ cups white flour

1½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon cream of tartar

1 teaspoon salt

1/3 cup white sugar

1/3 cup brown sugar

3 large eggs

2 tablespoons honey

½ stick butter, melted

2 cups fresh or frozen corn kernels (not canned corn)

½ pound cooked bacon, chopped (optional)

Using a 10-inch Dutch oven, arrange 8 coals to go underneath bottom edge while cooking. Prepare 12  coals to place on top.

Grease Dutch oven with bacon grease or oil. Mix all other ingredients together and pour into warm, greased Dutch oven. For extra-fluffy cornbread, soak cornmeal in buttermilk the night before. Bake 40–50 minutes (or until inserted toothpick emerges clean).

At home: Place Dutch oven in 350° F oven without lid.

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Clam Chowder

¼ cup canola oil

½ stick butter

1 onion, finely chopped

1 cup sliced celery

1/3 cup flour

8 cups milk

2 small cans baby clams, cut into strips

2 (14 oz.) cans new potatoes, cut in bite-sized chunks

½ teaspoon celery seed

Black pepper to taste

½ pint heavy cream

Arrange 16 coals to fit underneath Dutch oven while cooking. No coals are needed on top.

Heat oil and butter in bottom of Dutch oven. Add onions, celery, and stew until onions are clear. Slowly stir in flour until completely coated. Slowly add milk, also stirring well.

Add baby clams, potatoes, celery seed, and pepper. Stew for one hour. If chowder is not thick enough, stir in one-to-one ratio mixture of flour and water—mixed well—a little at a time until chowder is fairly thick. Remove Dutch oven from heat and let sit for 5 minutes. Shake cream in container until frothy and then slowly pour over top of chowder. Let cream sit for 5 minutes and then fold into chowder.

At home: Set Dutch oven on medium-low heat range top.

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Chicken Enchiladas

1 tablespoon oil

2 pounds fresh chicken breasts, cut into thin strips or cubes

1 lime, squeezed

1 (4 oz.) can diced green chili peppers

2 garlic cloves, minced

2 tomatoes, chopped

½ pound cream cheese

Salt to taste

1 pound corn tortillas

½ pound queso fresco, sliced

2 (14 oz.) cans enchilada sauce

½ pound jack blended cheese, shredded

Using a 12-inch Dutch oven, arrange 12 coals to fit underneath bottom edge while cooking. Prepare 14 coals to go on top. Arrange 16 coals to fit under separate skillet.

Heat oil in bottom of skillet. Stir in chicken until it starts to brown slightly. Add lime, chili peppers, garlic, tomatoes, cream cheese, and salt. Place chicken mixture and a slice of queso fresco in each tortilla. Roll tortilla and place in bottom of Dutch oven. Repeat until Dutch oven is packed tight with rolled tortillas. Pour enchilada sauce over top and cover with shredded cheese. Cover and bake 15–20 minutes. Cheese should be completely melted and bubbly.

At home: Place Dutch oven in 350° F oven with lid on.

Tip: Consider serving enchiladas with Spanish rice, freshly squeezed lime, avocado, and salsa!

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Mac and Cheese

8 ounces elbow macaroni

4 tablespoons butter

4 tablespoons flour

2½ cups milk

1 teaspoon salt

Pepper to taste

1 egg, whipped

4 ounces cream cheese, Velveeta, or similar processed cheese

12 ounces cheddar cheese, shredded

2 tablespoons butter (optional)

¾ cup Panko bread crumbs (optional)

Using a 12-inch Dutch oven, arrange 10 coals to fit underneath bottom edge while cooking. Prepare 14 coals to place on top.

Boil macaroni and remove when al dente. Noodles will finish softening while baking. In bottom of Dutch oven, melt butter and whisk in flour until lumps are gone. Slowly whisk in milk, salt, and pepper. Whisk in egg, processed cheese, and most of shredded cheese. Fold in noodles. Spread remaining shredded cheese over top of noodles.

Optional: Melt two tablespoons butter into Panko bread crumbs and sprinkle mixture over top of macaroni.

Bake 20 minutes. Let cool 5 minutes before serving.

At home: Use Dutch oven on stovetop to create cheese mix. Place Dutch oven in 350° F oven with lid on to bake.

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Chocolate Cake

2 cups flour

2 cups sugar

¾ cup cocoa

1½ teaspoons baking soda

1½ teaspoons baking powder

1 teaspoon salt

3 eggs

1 cup milk

½ cup butter, melted

2 teaspoons vanilla

1 cup boiling water

Using a 10-inch Dutch oven, arrange 10 coals to fit underneath bottom edge while cooking. Prepare 11 coals to place on top.

Grease Dutch oven. Mix all ingredients well, except for water, for several minutes. Add boiling water and stir well. Pour batter into well-greased Dutch oven. Bake 45 minutes. Cake should be set and not jiggle. Let cool 20 minutes before eating.

At home: Follow directions above. Place Dutch oven in 350° F oven with lid off.

Tip: Consider layering cake with cream cheese frosting and covering with ganache. If layering, do not double recipe. Mix two separate recipes and cook separately


Get more recipes in Cast Iron Gourmet by Matt Pelton, available at Deseret Book stores and at deseretbook.com.
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