Family Vacation Food
Dutch Oven Chicken Supreme
1/2 c. nonfat yogurt (or sour cream)
Cut chicken into large pieces and pre-cook. Measure flour and salt into a gallon-sized zip-top bag. Combine preserves, mustard, and yogurt in a zip-top bag.
Preheat DO for 10 minutes with 10 coals below and 14 coals above.
Shake chicken in plastic bag with flour and salt until coated. Melt butter and oil in DO. Place chicken in single layer in the DO. Spread preserve mixture on the chicken and bake.
Bake for 30-45 minutes, rotating DO 90° and lid another 90° every 15 minutes to prevent burning.
When warmed throughout, sprinkle the almonds on top.
Ingredients
4 tubes refrigerator biscuits (totaling 40 biscuits)
Preheat DO for 10 minutes with 9 coals below and 15 coals above.
Liberally spray inside of DO with cooking spray. Arrange biscuits on end in concentric circles. Jam them all in there. Dot with butter pats, but don’t drench.
Bake for 30-45 minutes, rotating DO 90° and lid another 90° every 15 minutes to prevent burning.
(Edit: I neglected to mention that the following recipe is courtesy of Alton Brown, from the Good Eats show entitled "Going Dutch.")
Ingredients
17 1/2 ounces bread flour, plus extra for shaping
1/4 teaspoon active-dry yeast
2 1/2 teaspoons kosher salt
12 ounces filtered water
2 tablespoons cornmeal
At-home Prep
Measure dry ingredients into large ziplock bag. Measure cornmeal into small ziplock bag. Measure extra flour into small ziplock bag.
Recipe
One day before:
Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined. Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours.
Day of:
After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and turn it over onto itself a couple of times. Cover with a tea towel and allow to rest 15 minutes. After 15 minutes, shape dough into a ball. Coat hands with flour if needed to prevent sticking. Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side down. Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel. Allow to rise for another 2 to 3 hours or until dough has doubled in size.
Oven baking:
While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 5-quart Dutch oven in the oven while it preheats. Once the dough is ready, carefully transfer it to the preheated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake another 15 minutes or until the bread reaches an internal temperature of 210 to 212 degrees F. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.
Outdoor coals:
Heat charcoal in a chimney starter until ash covers all of the coals. Place 20 to 24 coals on a Dutch oven table. Set a 5-quart Dutch oven on top of this rack and allow to preheat during the last 30 minutes of the second rise. Carefully transfer the dough to the Dutch oven and cover with the lid. Place 20 coals on top. Bake for 45 minutes or until the bread reaches an internal temperature of 210 to 212 degrees F. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving
Ingredients
1 10 oz. bag mini marshmallows
1 box chocolate cake mix; prepare as directed
6 oz. semi-sweet chocolate chips
Mix cocoa powder and brown sugar in a baggie large enough to hold them in addition to the water. Mix the wet cake ingredients in a small ziptop bag and put into a cooler with the whipped cream.
Line the bottom and sides of a 12” DO with foil. Mix the water, cocoa powder, and brown sugar together and pour into the DO. Add marshmallows and spread them out evenly. Pour cake mix over marshmallows. Sprinkle chips over batter.
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