Wayne & Jay Switzer of the Lone Star Dutch Oven Society graciously contributed this way-too-easy recipe for our November 2000 issue's story on Dutch oven cooking.
Bill Brummel, of the Lone Star Dutch Oven Society, kindly shared this recipe for our November, 2000 issue’s story on Dutch oven cooking. Serves 5-7 adults.
If you're thinking about "going Dutch," your first step will be to find an oven. A high-quality, 10-inch Dutch oven typically costs around $40. If your local hardware store doesn't carry ovens, try Academy Sports & Outdoors, which stocks Dutch ovens and accessories in many of its stores. For general information, call 281/646-5200. Web site: www.academy.com. NutriTech, at 12 Fawn Dr. in New Waverly (77358) carries a complete line of Lodge Dutch ovens and accessories. Call 936/438-8829. Check the following Web sites for additional Dutch-oven products: www.ahappycamper.com and Web site: www.chuckwagonsupply.com.
Use your favorite boxed or fresh pizza dough (enough for a 12-inch pie) for this delectable pizza.
Feel free to use a mixture of basil varieties (sweet green, purple, lemon, Thai, chocolate, or others).
Jimmy Mitchell, executive chef at Houston's Rainbow Lodge (#1 Birdcall, 713/861-8666), maintains a garden only steps from the restaurant's kitchen. This is his recipe for delicious, calorie-wise tomato soup.
Rotisserie for Beef and Bird in Houston often pairs this elegant entrée with wild rice. This version is adapted from a recipe that appears in Houston Is Cooking 2000 by Ann Criswell (Houston Gourmet, 1999). Preparation involves flambéing, so be sure to use a skillet without a nonstick finish.
You can substitute frozen corn-on-the-cob for the fresh corn, but the flavor won’t be quite as good.