Indholdsfortegnelse for Dutch Oven Recipies 2022 i Southern Cast Iron

TEXAS-STYLE CHILI Makes about 3 quarts Texans debate whether their style of chili should have tomatoes or if the beef should be ground or in pieces, but the one unifying rule is absolutely no beans allowed. We like the fresh sweetness that tomatoes bring to this spicy concoction, but we kept them on the side so folks can fix their own perfect bowl of chili. 2 tablespoons vegetable oil, plus more as needed4 pounds beef chuck roast, trimmed and cut into 1-inch pieces1 tablespoon ground cumin2 teaspoons ground coriander2 teaspoons ancho chile powder1 tablespoon kosher salt1 teaspoon ground black pepper2 cups chopped yellow onion1 cup diced seeded assorted chile peppers¼ cup minced garlic1 tablespoon dried oregano2 tablespoons masa harina2 (12-ounce) bottles or cans dark lager beer*1 cup water1 tablespoon puréed…

CRUNCHY GRITS-FRIED DILL PICKLES Makes 4 to 6 servings Stone-ground grits add an extra crunch to this classic Southern side. Vegetable oil, for frying1 cup whole milk2 tablespoons spicy brown mustard2 teaspoons hot sauce, plus more to serve1 cup all-purpose flour½ cup stone-ground grits1 teaspoon kosher salt, plus more for seasoning1 (16-ounce) jar dill pickle slices, drainedGround black pepper 1. In a small cast-iron Dutch oven, pour oil to fill halfway. Heat over medium heat until a deep-fry thermometer registers 350°. 2. In a medium bowl, whisk together milk, mustard, and hot sauce. In a shallow dish, combine flour, grits, and salt. Working in batches, dip pickle slices in milk mixture, letting excess drip off. Dredge in flour mixture, tossing gently to coat. 3. Fry pickles in batches, turning occasionally,…

COMPANY POT ROAST Makes 6 to 8 servings Your family will love this hearty and flavorful beef roast. 1 (4-pound) boneless beef chuck roast, tied with kitchen twine2 tablespoons plus ½ teaspoon kosher salt, divided3½ teaspoons ground black pepper, divided5 tablespoons vegetable oil, divided6 carrots, peeled and chopped6 cloves garlic, crushed2 shallots, quartered2 large yellow onions, cut into eighths2 bulbs fennel, chopped2 cups dry red wine2 tablespoons bourbon1 (28-ounce) can whole plum tomatoes in purée1 tablespoon Worcestershire sauce3 sprigs fresh rosemary, tied with kitchen twine 1. Preheat oven to 325°. Pat beef dry with paper towels. Sprinkle 1 tablespoon salt and1½ teaspoons pepper all over beef. 2. In a 6-quart enamel-coated cast-iron Dutch oven, heat 3 tablespoons oil over medium heat. Add roast; cook until browned, 3 to 4 minutes…

NO-KNEAD DUTCH OVEN BREAD Makes 1 loaf Rustic and perfectly imperfect, this no-fuss bread features a crispy crust and chewy interior. 3 cups all-purpose flour2 teaspoons kosher salt1 teaspoon active dry yeast1½ cups warm water (105° to 110°) 1. In a large bowl, whisk together flour, salt, and yeast. Stir in 1½ cups warm water until combined. (Dough will be wet.) Cover bowl tightly with plastic wrap, and let stand in a warm, draft-free place (75°) until dough bubbles and flattens on top, 10 to 18 hours. 2. Preheat oven to 450°. Place a 4- to 6-quart cast-iron Dutch oven covered with lid in oven to preheat for 30 minutes. 3. Sprinkle a large sheet of parchment paper generously with flour. Place dough on paper, and quickly shape into a…

DUTCH OVEN SUPREME PIZZA Makes 1 (12- to 14-inch) pizza Don’t have time to make homemade dough? Buy a 16-ounce bag of pizza dough from the grocery store deli to use instead. Pizza Dough (recipe follows)1 tablespoon olive oil½ cup pizza sauce1 cup shredded mozzarella cheese, divided1 cup crumbled cooked Italian sausage½ cup thinly sliced yellow onion½ cup chopped green bell pepper¼ cup pepperoni slices¼ cup sliced black olives¼ cup grated Parmesan cheese1 teaspoon chopped fresh oregano¼ teaspoon ground black pepperGarnish: chopped fresh oregano, crushed red pepper 1. Preheat oven to 450°. Place a 6-quart enameled cast-iron Dutch oven or 12-inch braiser in bottom third of oven to preheat. 2. Lightly punch down Pizza Dough. Turn out dough onto a lightly floured surface; cover and let stand for 5 minutes.…

FRIED OKRA Makes 8 to 10 servings This fried okra recipe will be the perfect side to any Southern meal. 2 cups all-purpose flour1 cup plain yellow cornmeal1½ teaspoons kosher salt1 teaspoon ground black pepper½ teaspoon ground red pepper1 cup whole buttermilk2 tablespoons hot sauceVegetable oil, for frying2 pounds whole fresh okra, halved lengthwise if largeHot sauce, to serve 1. In a shallow dish, whisk together flour, cornmeal, salt, and peppers. In another shallow dish, whisk together buttermilk and hot sauce. 2. In a 4- to 6-quart cast-iron Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°. 3. Dip okra in buttermilk mixture, letting excess drip off. Dredge in flour mixture to fully coat, gently shaking off excess.…