Monthly Archives: May 2014

London Broil Steak Cobbler

steak_cobbler_bowl

One of our Assistant Scoutmasters is a true carnivore and it’s always a challenge to sneak vegetables into his meal. This recipe met that challenge and then some! While grocery shopping for the ingredients, my husband talked me into getting a beautiful London broil steak and I am so thankful he did. It was awesome! As I was prepping the London broil later that night, my knife sliced through it like butter, it was so tender!

I made this a few weeks ago at our annual skill building weekend for our younger scouts. I was feeding our adult and youth helpers who were there to teach and we had been working hard all day teaching knots, knives, fire, first-aid, cooking, etc. We were a hungry crew and this was a hearty, filling meal. This steak cobbler received rave reviews from both the scoutmasters and the boys!

 

Equipment

12-inch Dutch oven.

 

Ingredients

1/2 cup all-purpose flour

1 teaspoon salt

½ teaspoon black pepper

2+ pounds beef (top or bottom round, or London broil), cut into ½-inch chunks

4 tablespoons vegetable oil

1 medium onion, diced

8 ounces fresh mushrooms, sliced

1 (12 oz.) package frozen mixed vegetables (carrots, green beans, corn, peas), thawed

1 cup beef broth or consommé

½ teaspoon garlic powder

½ teaspoon cayenne pepper

1 teaspoon browning and seasoning sauce (Kitchen Bouquet, Gravy Master, etc.)

1 (12 oz.) container refrigerated buttermilk biscuits

 

Prep

At home, in a small container or plastic bag, combine flour, salt, black pepper, garlic powder, and cayenne pepper. Cut the beef into ½-inch chunks. Dice the onions and slice the mushrooms. Store all of these separately for transport to camp.

In camp, in Dutch oven, preheated over 25 coals, warm 2 tablespoons oil. Add beef chunks to oven and cook until browned. Add remaining 2 tablespoons oil to the oven and add onions and mushrooms and cook until tender. Mix in the flour mixture until it resembles a paste and then add the beef broth followed by the browning sauce and frozen vegetables. Cook until heated through and meat sauce is slightly thickened. If you prefer a thicker sauce, add a little more flour.

Carefully set biscuits on top of meat sauce.

Bake in a 350°F oven, using 17 coals on the lid and 8 under the oven, for about 20 minutes or until biscuits are a golden brown. Serves 8-10.

steak_cobbler_oven

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Categories: Dutch Oven, Main Dishes, Recipes | Tags: , , , , , , , , , , , , , , | 1 Comment

Now, That’s a Knife!

best-kitchen-knivesWhen it comes to kitchen tools, having a go-to set of knives is important for any home or camp chef and can take much of the work out of cooking, making meal preparation easier and more efficient.

Most knives fall into one of three categories:

Straight edge for cleanly cutting meat, veggies, and fruit.

Serrated edge, which has a toothed blade, for cutting though crusts, soft items, or cooked meats without crushing the structure.

Hollow edge blades have scalloped sides, known as a Granton edge or dimples, which not only add style, but helps to release thin slices and sticky food after slicing. That food release ability makes this kind of knife ideal for a wide range of cutting tasks.

The Most Useful Blade

A Chef’s Knife (also called a Cook’s Knife) is probably the one knife I could not live without. It is one of the most useful and accessible tools that if used properly will yield professional results with minimal effort. A Chef’s Knife is balanced and versatile. It has an ultra-thin but hefty blade and chops and dices soft and tough foods but not bone.

A Santoku is sort of a cross between a Chef’s Knife and a Cleaver in its shape. It has a straight blade often with a hollow edge and is excellent for slicing and dicing. Providing a more linear cutting edge, the Santoku has limited “rocking” travel (in comparison to a German/Western-style Chef’s knife). Because of its hollow edge, a Santoku would work well for cutting hard cheeses by applying more pressure and an easy release.

knife_chef

Other Useful Blades

Serrated Utility or Bread Knife is great for cutting through crusty breads, soft fruits and cooked roasts.

knife_bread

Straight Edge Peeling or Paring Knife is excellent for peeling and garnishing with fruits and veggies and is perfect for precise slicing.

knife_paring

Carving knives have longer blades for cutting poultry, ham and roasts.

knife_carving

Cleavers have strong hatchet-like blades for cutting through bone. The knife’s broad side can also be used for crushing in food preparation (such as garlic).

knife_cleaver

If you are an avid hunter and usually catch your dinner, no doubt you have more than one boning knife in your camp kitchen knife collection—and probably a personal favorite.

knife_boning

Care, Storage, and Treatment of Knives

Always work with a sharp knife. A sharp blade reduces the amount of work and pressure required to use the knife, thus increasing control while reducing the amount of slipping. Regularly use honing steel on your knives and sharpen with a sharpening stone or knife sharpener only as needed. Honing steels are used by placing the near edge of the blade against the base of the steel, then sliding the blade away from yourself along the steel while moving it down – the blade moves diagonally, while the steel remains stationary. This should be done with the blade held at an angle to the steel, usually about 20°, and repeating on the opposite side at the same angle. This is repeated five to ten times.

Never, ever try to catch a falling knife. Step back and let it fall.

Use the correct cutting surface. Only cut on flat wood or plastic surfaces (usually cutting boards) to prevent blade damage. Never chop on glass, stone, marble or porcelain.

Hand wash your knives. After washing, dry the knife by wiping back to front with the blade facing away from your body. This helps avoid soap or other residue accumulating at the base of the blade where it meets the handle, and makes for healthier food prep and eating.

Store your knives safely and properly. Never store knives loosely inside a box or drawer or where children can reach them.

Knives are one of those kitchen tools where you want to spend the money and get the best you can afford. Having quality knives will make any food preparation easier and faster, and more enjoyable.

Categories: Care & Maintenance, Cooking Outdoors | Tags: , , , , , , , , | Leave a comment

Hash Brown Breakfast Casserole

hashbrown_casseroleI made this for the first time in March on our first Boy Scout campout of the season. It is my friend Susan’s recipe and she usually bakes it in the oven at home or in her RV. We thought it would be perfect for a Dutch oven and it most certainly was. We made this on Saturday morning for the Scoutmasters and it was a cold, crisp morning. This really hit the spot. It was warm, creamy, and filling. It was good all by itself, but when some of us plopped over easy fried eggs on top of it; it suddenly jumped to a whole new level of yumminess.

Because it was so chilly, I probably should have added a few more coals to the Dutch oven or let it bake a little longer. The casserole was cooked all the way through, but I would have liked it a little more brown and toasty. The next time I make this, I will experiment with a hotter oven. I’d also like to add some color to this dish. Maybe add a little green onion and a red or green bell pepper. You could also add some crumbled up bacon to this. Bacon makes just about everything better! I promise to post a revised recipe after I’ve tweaked it a few times!

If you are not going to line your Dutch oven, you could melt the butter in the Dutch oven, add the rest of the ingredients and do all the mixing in the Dutch oven.

Equipment

12-inch Dutch oven or 9×13 casserole dish

Large mixing bowl

Large mixing/serving spoon

Ingredients

2 pounds shredded hash browns

3 tablespoons minced onion

1 pound (16 ounces) sour cream

1 can cream of mushroom soup

½ cup butter, melted

8 ounces shredded cheddar cheese

¼ teaspoon salt

½ teaspoon pepper

Prep Work

Start 25+ coals in a chimney.

Mix all ingredients together and pour into the Dutch oven or casserole dish. Bake in a 350°F oven, using 17 coals on the top and 8 coals underneath, for 1 hour or until the hash browns are golden brown. Serves about 16.

Categories: Breakfasts, Dutch Oven, Fan Favorites, Recipes | Tags: , , , , , , , , , , , | 3 Comments

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