Recovering a rusty Dutch oven

"You can't beat cast iron," says Scott Leysath, the Sporting Chef on the Sportsman Channel. "No matter how it's been abused, you can always bring it back to life."

Watch Cee Dub demonstrate how to rescue a rusty cast iron Dutch oven in this Camp Chef video. You can heat the oven inside your home oven. However, open the windows for ventilation and be ready to fan the smoke alarm.

At the end of the video, Scott gives the link to Cee Dub's website, where you can purchase Lodge and Camp Chef outdoor cookware.

So many restaurants

By Penny Welch

We are beginning to get settled from our move from Texas back to Idaho. The Boise area has certainly expanded during our years away. Since getting married and until now, we have lived in rural areas with few options for dining out.

One observation we've made here is there are so many choices for eating out that one could choose a different restaurant every day for weeks on end. All these establishments would not stay in business very long if they had to depend on our visits. Filling all those restaurants all the time must mean that many people are choosing to eat out quite frequently.

When we were traveling, there was no option other than to eat out. We soon realized that dining out was quite expensive; and, sometimes not very enjoyable due to waiting to be served, noise, and even disappointment.

We became anxious to start cooking for ourselves again; not only to save money but also to enjoy our own home-cooked meals. We still derive a sense of satisfaction and accomplishment in preparing delicious meals for our enjoyment.

Don't get me wrong. We, too, enjoy eating out once in awhile and having someone else wait on us. But, for us both, eating out has always been for extra special occasions, usually for the purpose of a celebration. We just can't get used to the idea of eating out as an everyday experience.

And with just a little planning, a trip to the store, and a visit to our pantry, we can prepare wholesome and delicious meals that are more enjoyable and cost far less than regularly dining out.

Cee Dub and Penny Welch recently returned to their native Idaho after an extended residency in the Texas Hill Country. They frequently travel throughout the West as ambassadors of Dutch oven cooking. They sell Dutch ovens and outdoor cooking equipment through www.ceedubs.com/.

Cee Dub reduces cooking clinic prices

Howdy Ya'll,

I wrapped up my winter tour this past weekend at the International Dutch Oven Society's World Championship Cookoff in Sandy, Utah. Never have I seen or tasted such delicious food all cooked in Dutch ovens. Thanks to IDOS and the folks at Camp Chef for sponsoring my visit to this great event.

In eleven years of demonstrating Dutch oven cookin' at sportsmen's shows in the NW, I've visited with countless folks who've cooked for years with the old black pots and people just starting to cook with Dutch ovens. In the last 2-3 years I've detected a shift in what's motivating folks to expand their outdoor cooking skills. The fun and novelty of Dutch oven cooking is still there, but more and more folks tell me that given the state of our economy they're keeping their Dutch ovens handy, along with extra charcoal, dried and canned food, just in case. Also more folks are growing and preserving their own food to cut costs, and for preparedness purposes as well. People still like to eat when the power is off!

Spring has arrived here in the Texas Hill Country. Now that I'm through traveling, it's time to wrap up our winter garden and get our summer garden planted. This weekend we'll be putting up beets and picking cabbage for a big batch of homemade sauerkraut. In a month or so, we'll harvest our onions and garlic.

GOOD NEWS & REMINDER FOR ALL

A reminder about our upcoming DUTCH OVEN AND BBQ CLINIC in Round Top, Texas, on Saturday and Sunday, April 9 and 10, 2011, featuring CEE DUB and PITMASTER KONRAD “TEDDY BEAR” HASKINS.

The GOOD NEWS is that we are REDUCING THE PRICE to attract more attendees realizing that money might be tighter these days. CEE DUB and KONRAD are lowering the price for the entire weekend to $500, and the daily rate to $300 for either day. NOTE that this price will be adjusted for all those that have already signed up to attend. Here's the scoop on this one-time-only scheduled event!

Throughout CEE DUB's and KONRAD's travels over the last few months around the country, some general themes rang true. Most folks don't think that the downturn in the economy is over; and, everyone is looking for ways to cut costs and save money. CEE DUB and KONRAD know that by learning to BBQ and cook in DUTCH OVENS, you will save money cooking at home for family and friends rather than going out to restaurants. Plus, everyone will enjoy the experience of cooking outdoors, making the gathering an event. Here's an opportunity to beat the prices, have some fun, and eat well, too!

The CLINIC is a joint endeavor featuring CEE DUB and PITMASTER KONRAD "TEDDY BEAR" HASKINS taking your cooking skills to the next level. KONRAD's skills and experience include being a caterer, restaurateur, and competitor who knows how to barbeque everything from a dinner for two to lunch for 5,000 soldiers returning from Iraq. His classes provide a clear and easy-to-follow roadmap to success. CEE DUB will take you through making all the side dishes, breads, and desserts in Dutch ovens to compliment your BBQ events. Together, these two guys have years of experience in the preparation of mouth-watering dishes outdoors.

To answer some questions we've had: RV spaces on site are available for $25 for the weekend as well as camping and showers for no charge. Friday night Cee Dub and Penny will be there to meet and greet folks when they arrive. Spouses who want to attend the clinics may register for a discount, but must do so by calling Cee Dub at 208-340-5113. But spouses are very welcome at meal times as there will be lots of food to eat. A side trip is a visit to Brenham to tour the Blue Bell factory!

Don’t miss this opportunity to take advantage of learning BBQ and DUTCH OVEN cooking from the pros. Sign up and reserve your spot today!

Check out our website for cookbooks and equipment to make your summer Dutch oven cooking easier and more enjoyable.

Thanks to all of you for supporting Cee Dub's over the years!

Have a Fun & Safe Summer!

Cee Dub & Pen

Cee Dub on menu planning

Here's another article from my short tenure on Suite101.com ..

Cee Dub is a storyteller -- a craft that he learned while patrolling Idaho’s back country. While on patrol, he got invited into numerous high country camps each day. Many times Cee Dub was invited to pitch his tent and to throw his grub into the common pot. He reciprocated by telling stories and listening to the adventures of hunters and fishermen. Along the way, he learned the finer points of being a camp cook. -- Steven Karoly

Menu planning for the camp cook

This article is used with permission of Back Country Press of Grangeville, Idaho. It's excerpted from Cee Dub's Dutch Oven and Other Camp Cookin' by C.W. "Butch" Welch.

A menu for a group isn't too tough if all you're going to do is line up a bunch of cans, open them and then dump them in a pot. Likewise, hot dogs on a willow stick are easily accomplished without taxing ones creativity. If you're going to be a camp cook worth his salt, it' going to take a little work and planning. Most of us don’t figure it out overnight, but here are some tips.

Try to use recipes with are easy to multiply. For instance, if there are four people in the party or your family, chose or plan the menu for that number. Then if your cousin all of a sudden asks his in-laws to join the group for your trip, all you have to do is double, etc., your recipe to accommodate the extras. Likewise, when I' cooking a one-pot meal in Dutch ovens, I figure out how many people one full Dutch oven will feed. Normally, I figure 6-8 main dish servings per 12" Dutch. It might vary a little with the recipe, the appetites of the group or the weather. If you don' think the weather is important, read on. I've taken the same 5-6 guys on a raft trip in the summer. If the weather is hot, everyone' appetite seems to decline. On the other hand, let it get cold and rainy and the same group of guys will pack away twice the calories per meal.

When planning meals, I always plan for seconds. There is nothing worse than a group of guys who are cranky, surly and still hungry. In addition, I plan on some sort of reserve in case the trip has to extend a day or two. My reserve may just be some rice and beans, but it' a lot better than fried ice and donut holes!

Just who you’re cooking for makes a big difference. For instance, little kids and older folks, as a rule, tend to eat less. On the other hand, a bunch of guys in elk camp are capable of eating everything, including the slowest packhorse.

Cee Dub's books and television show

C.W. "Butch" Welch is the author of Cee Dub's Dutch Oven and Other Camp Cookin' and More Cee Dub's Dutch Oven and Other Camp Cookin'. He is also featured on a 65-minute video titled Dutch Oven and Camp Cooking.

Cee Dub hosts Dutch Oven and Camp Cooking (link no longer works) on PBS. Check your local listings for show times. To order his books or video, go to CeeDubs.com.

Dutch oven chicken enchiladas with cilantro lime rice and cucumber relish

Here's a recipe series from September 2000:

I've never been very good at rolling enchiladas. I don't know what happens –– they just fall apart. Since my enchiladas resemble a casserole more than tortilla wraps from south of the border, I figure: Why not build a casserole in the first place?

You'd think that with 30 years experience in Navy galleys and institutional kitchens, I'd be able to roll thousands of enchiladas in an afternoon. But unlike Mexican restaurants, institutional kitchens often purchase pre-rolled enchiladas. Cook a red chili sauce, chop a handful of yellow onions and grate a brick of sharp cheddar cheese and you have the makings of a pan of enchiladas.

You have two choices when camping: roll enchiladas or prepare a casserole. You could heat a pan of oil, dip corn tortillas and fill them fill beef or chicken. But why bother? My goal is to keep things simple. Unless you're worried about plate presentation, Dutch oven enchilada casserole is a straightforward approach to preparing this Mexican favorite.

DUTCH OVEN ENCHILADAS

This chicken enchilada recipe uses a mild cream-based green chili sauce that's a refreshing change from the heavier red chili sauce. For a creamer texture, substitute half-and-half for the milk in the recipe. Imitation crab can also be used in place of chicken for seafood enchiladas.

3 tablespoons butter
1 cup chopped onion
3 cloves minced garlic
2 tablespoons all-purpose flour
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1-1/2 cups chicken stock
1 cup milk
2 (4-ounce) cans diced green peppers
1-1/4 pounds diced pre-cooked chicken
1-1/2 cups shredded cheddar and Monterey Jack cheese
5 corn tortillas
Cilantro leaves and sour cream for garnish

Use a 12-inch Dutch oven for this recipe. Ignite 25 to 30 charcoal briquettes and let them burn until they are barely covered with ash, about 20 minutes. For a 350-degree oven, you'll need 8 briquettes underneath and 17 on top of the oven. You may need several extra briquettes underneath the oven while preparing the sauce.

Arrange 14 briquettes underneath oven in a circle. Melt butter in the oven. Add onions and sweat. Add the garlic and sweat until you smell them. Stir in flour and spices; cook roux about 5 to 10 minutes, but do not brown. Add stock and milk; cook until thickened, about 10 minutes.

Add chicken and half of the cheese to the sauce; simmer until cheese melts. Remove half of the meat and sauce mixture into a bowl. Tear or cut tortillas into wedges. Arrange half of the tortilla wedges over the meat mixture in the oven. Spoon the remaining meat mixture over the tortillas. Arrange remaining tortilla wedges over meat mixture.

Place lid on oven. Remove 6 briquettes from underneath oven and place them on lid. Place 11 additional briquettes on lid and cook for 30 to 35 minutes, until sauce bubbles. (You will have 8 briquettes underneath and 17 on top.) (Or bake in a 350-degree oven.) Sprinkle remaining cheese over enchiladas. Cover; bake an additional 5 to 10 minutes to melt cheese. Garnish each serving with cilantro leaf and sour cream dollop. Serves 5 to 6.

Serve enchiladas with cilantro lime rice and cucumber relish (recipes follow).

CILANTRO LIME RICE

If you tire of eating Mexican or Spanish rice that's made with a hearty red sauce, you'll enjoy cilantro lime rice. Simply cook a dish of white rice. When it's nice and fluffy, toss in lime juice, chopped cilantro and lime zest. You can use you favorite recipe for white rice or this recipe.

1 tablespoons vegetable oil
1/2 cup minced onions
2 cloves minced garlic
1-1/2 cups medium grain rice
2-7/8 cups water
1 teaspoon salt
1/2 teaspoon white pepper
3 tablespoon lime juice (or the juice of 1 lime)
1/2 teaspoon lime zest

Use a 10-inch Dutch oven for this recipe. Ignite 21 charcoal briquettes and let them burn until they are barely covered with ash, about 20 minutes. For a 350-degree oven, you'll need 7 briquettes underneath and 14 on top of the oven.

Arrange 7 briquettes underneath oven in a circle. Pour oil in oven and heat. Add onions and sweat. Add garlic and sweat until you smell them. Add rice and coat with oil. Add water, salt and pepper.

Place lid on oven. Arrange 14 briquettes on lid and cook for 20 to 25 minutes, until done. Fluff rice and mix in cilantro, juice and zest. Serves four to six.

CUCUMBER RELISH

Cucumber relish can be used in place of salsa or served on the side as a salad.

2 peeled and seeded cucumbers
1/2 teaspoon granulated sugar
3 fluid ounces white wine vinegar
3 fl. oz. water
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 diced shallot or 1/4 cup diced red onion
2 tablespoon chopped cilantro

Mix all ingredients together. Add additional sugar if you desire a sweeter relish. Chill in cooler until ready to serve. Makes about 2-1/2 cups.

Still want to roll tortillas?

C.W. "Butch" Welch, author of Cee Dub's Dutch Oven and Other Camp Cookin' and More Cee Dub's Dutch Oven and Other Camp Cookin', has a simple method for rolling enchiladas. He uses burrito-sized flour tortillas instead of corn.

Cee Dub –– as he affectionately known by his readers –– says: "To roll my enchiladas, I place the lid of a 12-inch Dutch oven with handle towards the burner on my propane cookstove. I turn the stove on low. After the lid heats up, I place each tortilla on the lid to warm them up. Ten seconds to the side should be about right. Once warmed, they are quite pliable.

"Then I place two to three tablespoons of filling in a line a couple inches from one side. First, I fold the side over the filling. Next, I tuck each end in before rolling it the rest of the way closed. I lay them with the exposed flap down on a plate or cookie sheet for a few minutes to cool. I put enough enchilada sauce in the bottom of the Dutch oven before I place the enchiladas in. On occasion, I've done two layers, but I prefer to just use one layer. Then I pour the remainder of my sauce over the enchiladas."

You can order Cee Dub's books and videos from www.ceedubs.com.

I adapted these recipes from other sources. Sunset Magazine originally published the recipe for Dutch oven chicken enchiladas in its June 1985 issue. The recipe is attributed to Salmon River Outfitters from Columbia, Calif. The recipes for cilantro lime rice and cucumber relish were adapted for Dutch ovens from the New Professional Chef, 6th edition.

New Year newsletter from Cee Dub & Penny

Howdy From Cee Dub & Pen:

With the holidays behind us and 2010 underway, I'm keeping one of my New Year's Resolutions ... to get these newsletters out on a more regular basis.

Here's how that Resolution came about. Most married folks learn something new when overhearing their spouse talking to someone on the telephone. And, that's how I learned about MY New Year's Resolution.

I was sitting at the kitchen counter one afternoon while Pen was on the phone taking a phone order from a customer who'd recently received our Christmas Newsletter. My ears really perked up when I heard her say this, "He's made a New Year's Resolution to send out newsletters on a more regular basis. He just doesn't know it yet!"

Well, so far, so good.

Sweet Heart Deals & Winter Tour

Based on the response to the special pricing we did for Christmas to the New Year, we're extending those price breaks through Valentine's Day. So take advantage of the specials and price roll backs and get a special gift for your camp cook. Spring and summer are just around the corner!

As a result of us both working full time, we've had to reduce our appearance schedule. Last year Pen and I did nine shows in nine weekends from Seattle, Washington, to LaGrange, Texas.

This year, Pen is holding down the fort in Texas. Her brother, Al, will be making the appearances with me. For our friends and customers in the Northwest, here is our appearance schedule. Check the "Appearance Page" on our website.

1. Tri-Cities Sporstmen's Show - Pasco, Washington - January 15-17, 2010. 
2. Washington Sportsmen't Show - Puyallup, Washington - January 27-31,2010. 
3. Pacific Northwest Sportsmen's Show - Portland, Oregon -February 10-14, 2010. 
4. Central Oregon Sportsmen's Show - Redmond, Oregon - March 11-14, 2010. 

Check Out Our Sweet Heart Deals

We had a great holiday season, and hope you and yours did as well. See you out there on the trail!

Cee Dub, Pen, and Al

Howdy From Cee Dub's

Howdy from Cee Dub & Pen:

When I wrote last we were putting the finishing touches on our new cookbook and getting ready for our winter tour. The new book, Gather 'Round the Table with Cee Dub, came off the presses just as we started our tour the third week of January. Our tour consisted of nine different venues in nine weeks. After 80+ demonstrations and 7,000+ miles, we took a couple of weeks off to catch our breath.

Last year's sky-high fuel prices, along with the economic down-turn, has impacted Cee Dub's as it has most small businesses. Shortly after getting back to Texas, both Pen and I were offered full-time employment on a different ranch than the one we'd been at since moving to Texas the fall of 2006. Given the current economic situation it made good sense to accept the offer.

But ... as a result the two clinics currently scheduled for May 2009 will be the only ones we'll have this year. So, with Mother's Day, Father's Day, Graduations, and Weddings coming up, now would be a good time give a gift to your favorite DO cook and sign up.

2009 Clinics, Our New Book, & Tuning Up Dutch Ovens
When I, the author, and Pen, the publisher, send a new manuscript to the printer, the apprehension we feel is somewhat like waiting for the birth of a child before the days of ultra sounds. As with a baby you want it to be perfect.

The printing process takes a certain amount of time and there is nothing the author or publisher can do to make it happen any faster. The editing, tweaking of the manuscript, spell checking, and proof reading is over and there is nothing to do but wait.

The thrill of opening that first box right off the delivery truck and seeing the "baby" for the first time is a very fulfilling moment. But, the apprehension we feel as the "parents" continues until we receive the "reviews."

The cookbooks were literally hot off the press when we set them out on the display table at the start of our first sportsmen's show in Pasco, Washington on January 16, 2009. By the last day of the show some folks had already read the book cover to cover and came back to us with their comments. Trust me we were, and are, as proud as new parents when folks tell us it's our best cookbook yet!

Given the current economic state in the country right now, we believe, as the author and publisher, that it is the right book at the right time. In our travels this winter we talked to lots of folks who want to lower their food costs, and processing one's own meat is a great way to cut costs and end up with a superior product. But, all is not all doom and gloom! The section on Hillbilly Cookin' will bring a smile and show folks just how much fun outdoor cookin' really can be. It's a great addition to any cookbook collection or camp library.

We've been teaching Dutch oven cookin' for twelve years and cannot count the friends we've made in those clinics. More than a few recipes in our cookbooks actually come from folks who have taken our clinics. A personal benefit for Pen and me is the knowledge we gain from the folks who come to attend our clinics.

With us both holding full-time jobs now for the first time in ten years our opportunity to teach clinics will be curtailed. We still have openings in both our Round Top and Hunt, Texas, clinics next month. We're not saying this is your last chance to attend a Cee Dub clinic, but it's a sure thing that we'll be teaching fewer clinics in the foreseeable future.

Register for Your Dutch Oven Clinic

With the weather getting nice, it's time to get those Dutch ovens out of the shed or garage and get them ready for some great new recipes and summer fun. Here are some things I do to tune up our Dutch ovens when they've been in storage a long time.

1. If I smell a rancid grease odor when I remove the lid I place the DO upside down on my propane camp stove and turn the burner on medium heat for 5-10 minutes. It doesn't get hot enough to take the seasoning off but it quickly eliminates that rancid odor.

2. Check the lid fit. If food debris has built up on the inside flange of the lid, just clamp the lid handle in a bench vise and clean the inside flange with a wire brush.

3. Wipe each oven and lid inside and out with a very thin film of Camp Chef Cast Iron Conditioner and you're ready to cook!

Have a great time cooking with your Dutch ovens this summer, try out some new recipes from the new cookbook, and remember to check out our 2009 summer clinics on our website!

May yer grub never burn!

Butch & Pen

Season's greetings from Cee Dub's

We last heard from Cee Dub in June. So, after a summer and fall filled with challenges, blog No. 21, brings you his latest message ...

Season's Greetings from from Cee Dub

Howdy,

It's been way too long since I sat down and sent a newsletter. Some of you may even think we dropped off the end of the earth. But ... I'm not telling any of you something new when I say 2008 has been a most different and sometimes difficult year!

The skyrocketing price of fuel caused Pen and me to severely curtail our 2008 travel schedule and like many other companies, we saw our sales drop along with the economy. When offered to us, we took the day job of managing Las Piedras Ranch. To make matters worse my mother suffered a bad fall this last summer which required surgery and included three months of therapy/rehab. She is now doing great though. On the bright side of 2008, we've been healthy, and our fifth grandchild, Maggie, was born in September.

As a result this new cookbook, which has been in progress much longer than we projected, is now at the printers with an early January delivery date. Of course we wanted this new cookbook in time for Christmas but it didn't work out.

So, as we look forward to our new cookbook and a New Year we want to say Merry Christmas and Happy New Year to all our friends.

A New Book and 2009 Clinic Schedule

Most people think writing a fifth cookbook would be easier than writing one's first book. In one aspect that is correct, but there is an added burden of making a new book better. Since we first started the project, "writers block" reared its head on several occasions and although it took longer than we thought, we believe the results are worth the wait. Twelve years and a hundred thousand plus books later, we get as excited as first time expectant parents every time we send a new book to press.

Highlights of the new cookbook include more recipes than any of our earlier books, an updated section on sourdough, a section on how to make your own homemade sausage, and a special section on "Hill Billy Cookin'." Of course, there are some stories, too.

A theme we emphasized in the book relates directly to the title, "GATHER 'ROUND THE TABLE..."! As life becomes more hectic with every new technological invention, we hope folks will relate to our belief that time spent around a table sharing good food with friends and family trumps many of the concerns that make life not so simple anymore. And, that times spent together are what make special memories for years to come!

When you visit the website, make sure to check out the "Clinic Page". Currently we've scheduled a couple of two-day Dutch oven clinics, and we will again have our Five Day Ranch Clinic here at Las Piedras Ranch. It's not too late to get your favorite camp cook a spot in a Cee Dub's clinic for Christmas. Al will print up a certificate to put under the Christmas tree!

Making homemade sausage at some of our demonstrations the last couple of years generated a lot of interest. So, if enough folks are interested, we will schedule an additional clinic devoted to making sausage and homemade sauerkraut. Drop an e-mail to ceedub@ceedubs.com and we'll get it on the schedule as well.

Check Out Our New Book

As I write this newsletter the sun is just breaking over the ridge top and ground fog is starting to burn away. With just enough breeze to gently turn the windmill out in the yard, its my guess that today is going to be a great one. I'm hoping for all of us that 2009 starts and finishes just like today.

As 2008 draws to a close it's our hope that all who read this are healthy, happy, and looking forward to the New Year as are we!

Our Very Best to You and Yours this Holiday Season

Merry Christmas and a Happy New Year,

Cee Dub, Penny and Al

Howdy From Cee Dub & Pen

Howdy from Cee Dub & Pen:

A lot has been happening, and there have been some changes around here since Pen and I arrived back home from our Northwest Tour in mid-March! We no sooner got the truck and trailer unpacked and it was time to pack up to teach our springtime clinics. 2008 marks the eleventh year we've been teaching Dutch oven clinics. In addition to the two-day clinics we've been teaching in years past, we held our first ever five day “Ranch Clinic.” It was a great success and we plan to hold more such clinics in the future. At the end of this newsletter we've included comments from folks that participated.

Anyway ... more about what's been happening! Every once in awhile we would get comments or emails about clips of Cee Dub's TV shows being on the E! Entertainment Channel on a program called, "The Soup." Well, one day recently I got a call from one of the producers of the show, and was invited to fly out to LA to film a piece for an upcoming special. I flew out last week and had a fun time. The show we taped will be aired sometime in early July. I guess they enjoy not only the food, but also the down-home stories I sometimes tell on the TV shows.

--------------------------------------------------------------------------------

Cee Dub's Books On CD & A Just Scheduled Mid-Summer Clinic

In a newsletter last fall, I mentioned a joint project we were undertaking with DVO Enterprises, of Alpine, Utah. Besides being just a little flattered, we were very excited when they approached us with the idea of putting our first two cookbooks on CDs in their entirety, and making all the recipes from both cookbooks available as an Internet download.

One look at the number of their titles including The Betty Crocker Cookbook convinced both Pen and me it was a project that would benefit anyone interested in Dutch oven and outdoor cooking. With over a million copies sold of their "Recipe Organizer" software which features among other things, recipe organization, menu planning, and nutritional information, this project with DVO brings a hi-tech approach I never imagined would or could be applied to our cookbooks and Dutch oven cooking in general.

It is an understatement to say I resisted the Internet/technology revolution! In the mid 1990's I banged out my first cookbook on an old hand-me-down IBM 286 in Word Perfect. The Internet was a place for nerds to spend their free time who didn't like to hunt or fish. But, seeing how the power of technology can benefit even a technologically-challenged person like me makes this project a tremendous resource for outdoor cooks everywhere and of any skill level.

Just go to our home page to purchase the CD (www.ceedubs.com). It will take a few extra days, but I can autograph the CD just as we would a cookbook. If you want to download all the recipes from the first two cookbooks, click on the link on our home page and it will take you to the DVO download page.

TWO-DAY DUTCH OVEN CLINIC, ROUND TOP, TEXAS, JULY 19-20

We are pleased to announce that a recent schedule change has allowed us to add an extra clinic this summer. We've been teaching clinics at Old Depot Antiques for several years. It is a great facility ... a covered pavilion out of the sun and rain! Click on the link below to guarantee your spot. The clinic is limited to 15 participants.

Clinic participants will be able to purchase our two DVD Set & Cookbooklet with thirteen episodes of Cee Dub's television series for 50% off the regular price of $49.95.

CEE DUB'S TWO DAY ROUND TOP, TEXAS, CLINIC - JULY 19-20

Our plan was to have our new cookbook out by Memorial Day Week End. Unfortunately our production schedule has been extended by 60-90 days due to factors beyond our control. We'll let folks know when it goes to press!

I don't have to tell anyone reading this newsletter about the impact of sky rocketing prices in the grocery stores or at the fuel pumps. The primary impact on Cee Dub's is that we'll be curtailing our travel schedule. When you deal in cast iron, you drive where you're going instead of flying. Fuel costs dictate that we cut the number of venues where we appear. We'll still be doing some travelling, but not as much as in past years.

Another factor impacting our travel and appearance schedule is our new job. Shortly after we returned from our winter tour, we were hired to manage Las Piedras Ranch where we've been living since moving down from Idaho in the fall of 2006.

As referenced above ... here is what a couple of folks said about their experience at Cee Dub's Ranch Clinic.

"I do not think words exist that would convey the appreciation that I would like to express to you and Penny for the clinic. I would like to thank you for sharing your knowledge of cooking (in general) and especially the DO. I know the week I spent at LPR was the experience of a lifetime." D. Elliott

"Words cannot express how much fun I had at the clinic and how much I learned from y'all and all the cooking. I think you have a great environment, a great product, and a great way of teaching folks how to cook with iron. You also instilled a lot of confidence in me and on how I had been doing some things....Here is a tag line for your clinics if you want to use it ... Cee Dub's Ranch Clinic, where the cookbooks come to life" F. Steele

Keep Your Coals Hot & The Drinks Cold This Summer!

Cee Dub & Pen

Latest newsletter from Cee Dub

Howdy from Cee Dub & Pen

A couple of weeks ago Pen and I arrived home after nine weeks on the road appearing at Sportsmen's Shows in the Northwest. It takes a tremendous amount of work to do about 60 one hour demos over the course of the tour, then there is the 6,500+ miles of driving, strange motel beds, and just being away from home for that long.

But, we're already looking forward to our Winter Tour 2009. After years of doing these shows some folks might think it all becomes a matter of routine, but it doesn't. Every time we pull into a different town to do a show, it's a home coming for us. Besides the folks we work with, we know in every audience there will be some familiar faces from previous years as well as new friends we'll be meeting for the first time.

Thanks to all our friends and customers who we reconnected with these past three months in the Pacific Northwest. Pen and I had a blast and we're looking forward to seeing you again next winter.

Dutch oven cookin' clinics

• APRIL 19-20, ROUND TOP, TEXAS -- four spots remain
• APRIL 26-27, HUNT, TEXAS -- three spots remain
• MAY 5-9, LAS PIEDRAS RANCH CLINIC -- only advanced clinic for 2008 with two spots left

Are you thinking about signing up for a Dutch oven cooking clinic with Cee Dub? Read on for a little insight into the evolution of my teaching style.

2008 is our eleventh year of teaching Dutch oven cooking. Here I must make a small confession. When we first started teaching, I admit I took an easy approach. That is, at each clinic I would do the same things over and over. That worked as long as I had a new group for each clinic. But, there came the day when I booked an appearance in a small West Texas town and over half the group were repeat participants from the year before. I couldn't get away with doing the same recipes from the previous year.

It dawned on me that as a teacher I had to stretch my own boundaries in order to stretch the boundaries and abilities of those who signed up for our clinics. And ... I never teach a clinic that I don't end up learning something from the participants. Every clinic is a win - win situation!Anyway ... register soon to guarantee your spot at a Cee Dub's Dutch oven cooking clinic.

Click here to sign up for your Dutch Oven Cookin' Clinic with Cee Dub

Watch for another newsletter in the next couple of weeks featuring an excerpt and a couple of recipes from Cee Dub's new cookbook.Remember an autographed Cee Dub's cookbook(s) makes a great gift for graduations, Mothers' Day, Fathers' Day, and spring weddings.

Keep Your Coals Hot & The Drinks Cold!

Cee Dub & Pen

Latest Newsletter from Cee Dub

Howdy Ya'll From Cee Dub and Pen:

Last year prior to leaving North Central Idaho for the Texas Hill Country, we received many dire warnings about the merciless summer heat. One native Texan phrased it this way. "The only difference between Hell and Texas in the summertime is everyone speaks with a drawl in Texas." Though we still have a good portion of summer ahead of us, we've been pleasantly surprised up till now. Here at the ranch we've broken into the nineties only one day, though we may hit that mark again today or tomorrow. Also, we've been spared the really bad storms, but have received so much rain that the cactus are starting to die. But the wildflowers have beat anything we've ever seen anywhere!

En route back to Texas last March after our winter tour in the Northwest, Pen ended up in the hospital in Boise suffering from severe abdominal pain. It turned out to be ulcers and pancreatitis. Now, three months later, after an additional hospitalization, more tests than we both care to recall, it appears things are under control. However, the cause of her pancreatitis has not been determined. As a result, though, we've learned a whole new style of cooking to help her cope with this condition.

Anyway ... with Pen on the mend, we've kept busy teaching clinics, teaching at kids' summer camps, including the YO Ranch Adventure Camp, and working on our new cookbook!

New Items from Camp Chef, Our New Cookbook, Status TV Shows, Fall Tour Dates and Dutch Oven University

Here's what's happenin' and going to happen at Cee Dub's over the next few months!

With the summer camping season in full swing, remember to check out Cee Dub's product line to fill any gaps in your camp kitchen. Here are some NEW Items at Cee Dub's from Camp Chef!

SDO-12D - Classic 12-inch Deep Dutch oven. (Our personal one came last week just in time for Cee Dub’s birthday dinner! We broke it in with a recipe from our new cookbook.)

CT-38 – Back by popular demand ... Cee Dub's favorite Camp Chef Cooking Table. Built big enough and tough enough to handle even stacks of the largest Dutch ovens; with the leg extensions on, it makes the best serving table for hot Dutch ovens that we’ve ever used.

SDO-16 – Called "The Grizzly" - featuring the track of a grizzly bear cast onto the lid. This is the first and largest of Camp Chef’s Classic DO Wildlife Series. Great for pizza, nachos, rolls, or whatever you need to cook for a hungry crowd. Pre-seasoned, as is all Camp Chef cast iron, it is one of the best cast iron values on the market!

Camp Chef’s full line of "Cabin Kitchen Cookware." We've been testing this line since we stopped at Camp Chef near the end of March. Pen and I have found it is as good as you can get. (Tip – Just like our antique Griswold and Wagner Ware corn pans, we have found that to avoid sticking problems with recipes containing a corn batter, it's best to pre-heat to cooking temperatures the Cactus Pan, the Corn Pan, the Wedge Pan, and the Perch Pan. You'll find cleanup is much easier if the corn batter sizzles when it is poured into a cast iron baking pan!)

Our fifth cookbook, Gather ‘Round the Table with Cee Dub, is in progress. In addition to a section on sausage making, nutritional information for recipes, and more of Cee Dub's stories, we're using many recipes that fit in the 'Light & Easy' category as well as recipes for smaller portions. Whether it's an appetizer, veggie dish, main dish, or a dessert, etc.; if you have a favorite recipe you’d like to share, please submit to ceedub@swtexas.net NO LATER THAN JULY 20! Please include with your e-mail a permission statement allowing Cee Dub's, LLC to publish it. Each recipe submitted that is chosen will receive credit in the book and a complimentary copy. Our tentative publication date is 9/1/2007.

Last winter it was our goal to be announcing the airing of a new TV Series on RFD-TV by July 1. But a number of factors have led us to put any new TV shows on the back burner for the foreseeable future. We had the series planned down to the last recipe; but production costs, plus the cost of airtime, put any hope of shows this year beyond our reach. As a Mom & Pop outfit, every project is subject to our own cost/beneifit analysis. The new cookbook takes precedence.

To make things easier on ourselves and reduce the number of hats that both Pen and I wear here at Cee Dub's, we are looking for an agent and/or production company to help us make more Dutch Oven Cookin' shows with Cee Dub a reality. If you are interested, or know someone with an interest, please contact us!

Check the "Appearances" Icon on our Home Page. We'll have all our newly booked appearances posted within the next few days.

Our Round Top, Texas Clinic held last month was a huge success and a lot of fun. But in order to accommodate an invitation to appear at Ponca State Park, in Ponca City, Nebraska, on Sept 22-23, we’ve combined both our September Dutch Oven U. clinics into one session. Register now to guarantee your spot. Looking ahead to tentative commitments we have for 2008, this may the last time we schedule Cee Dub’s Dutch Oven University until 2009.

It's my best guess that the person who coined the old saying, "Time flies when your having fun!", had not yet reached their 57th birthday. Anyway...I'LL AGREE THAT TIME IS A FLYIN', BUT I HAVE A HARD TIME REMEMBERING ALL THE FUN I'M SUPPOSED TO HAVE HAD!Obviously as time continues to fly, things will contine to change here at Cee Dub's. We'll keep you posted via the website and our newsletters.All our thanks to friends and customers. May your summer cookin' keep em' filled up and happy!

Cee Cub and PDub

Smothered Chicken from Cee Dub

It's always gratifying when someone likes one of my recipes. C.W. "Butch" Welch, cookbook author and proprietor of CeeDubs.com, left the this comment on the Yahoo! Dutch oven group the other day:

Steve,

I like your modifications to the recipe! I encourage folks at all the demos I do and clinics to treat recipes regardless of the source as an outline. I like to see folks take something I've done and expand on it!

Cee Dub

I baked a version of his DISCO chicken (Darn Incredible Stuff Cooking in Oven, or something like that) for the El Dorado Western Railway two weeks ago. My recipe for smothered chicken can be found here.

A post on the Yahoo! prompted me to look up the recipe and see if I could use it. After reading Cee Dub's recipe (it's in his More Cee Dub's Dutch Oven and Other Camp Cookin'), I though it would be a great pick-me-up for the crew down at the engine house.

Once the dishes were cleaned, I went back and added my thoughts to the long thread that had since developed. Cee Dub came 'round the other day and added his endorsement.

Thanks, Cee Dub.

Howdy from Cee Dub & Penny

Here's CeeDub's latest newsletter ...

It's been a gorgeous Indian summer here along the South Fork of Clearwater River the last couple of weeks. But, today the weather changed. I know if it's raining down here in the canyon that the high country is getting snow. Anyway ... this is the last newsletter from this spot. I'm kinda nostalgic as I sit here in the office surrounded by cardboard boxes with a half loaded trailer in the driveway.

Changes at Cee Dub's Plus Texas Clinics

We still have openings for both our Texas clinics coming up shortly in Hunt and Round Top. Due to a website glitch, online registrations have been a problem. If you wish to register, please give Al a call and he will get you registered and signed up. We'll be sending driving directions out shortly.

Every business has it's growing pains and Cee Dub's is no exception. Since we started Cee Dub's eight years ago, we've been a Mom & Pop operation. We're not growing all that much right now, but we ARE growing. We're now a Mom, Pop, and brother in-law operation.

Al Kusy, Pen's brother, is now operating our customer service and product fulfillment center out of Meridian, Idaho. Before Al signed on with Pen and me, he was a pretty fair cook in his own right. But, for the last two winters he has done our winter sport show tours with us. Please feel free to contact him for all your outdoor cooking needs or pick his brain about dutch oven cookin'!

HERE IS THE NEW CONTACT INFORMATION FOR CEE DUB'S

CEE DUB'S
1902 NORTH RAINYCREEK PLACE
MERIDIAN, IDAHO 83642

PHONE - 208-340-5113
FAX 866-525-5504 (TOLL FREE)

E-MAIL ceedub@ceedubs.com (same as before)

From this old oak desk that I converted into a computer station when we started Cee Dub's, I've written all my newsletters, e-mailed countless Dutch oven afficianados, written three cookbooks, and visited with everyone who took the time to pick up the phone and call.

From the bottom of our hearts, both Pen and I want to thank our friends for making Cee Dub's a success! Other companies only look at "customers." But, we consider anyone who hunkers over a steaming Dutch oven loaded with wood coals or charcoal a friend first and then a customer.

We appreciate everyone's patience with customer service issues, orders, etc., as we make the this transition!

Again, all our thanks!

Cee Dub & Pen

PS: WITH AL NOW ON BOARD, THERE WILL BE A BUNCH OF CHANGES OVER THE NEXT FEW MONTHS AT CEE DUB'S WITH ALL OF YOU, OUR FRIENDS AND CUSTOMERS, IN MIND!

Cee Dub's Mexican Cornbread

I spent day at Jenkinson Lake at Sly Park with a friend and our sons. Sun burned knees (I rarely don shorts, even in the summer) and edifying discussions were the order of the day as Frank and I prepared for a men’s Bible class this Sunday while the boys swam.

I cooked my chuckwagon chili and Cee Dub’s Mexican cornbread for lunch. The cornbread, from his first cookbook, has a more robust corn flavor than traditional cornbread. Cream corn and cheddar cheese contribute to its dense texture.

Feel free to alter the recipe. Add an additional 1/4-cup cheddar cheese to boost the cheesiness of the cornbread. Or try a spicy cheese like Monterey-Jack. And you can certainly use any combination of fresh or canned chili peppers.

MEXICAN CORNBREAD

This recipe is adapted from Cee Dub’s Dutch Oven and Other Camp Cookin’: A Back Country Guide to Outdoor Cooking Spiced with Tall Tales by C.W. “Butch” Welch (Back Country press, 1999).

1 cup yellow cornmeal
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cumin
1/2 teaspoon salt
1 (7-ounce) can diced green chilies
2 eggs
1/2 cup grated cheddar cheese
1 cup butter milk
1/2 cup olive oil

Pre-heat a 10-inch Dutch oven by placing 5 hot briquettes underneath and 15 in the lid while mixing the batter.

In a medium mixing bowl, combine cornmeal, flour, baking powder, baking soda, cumin and salt. Add green chilies, eggs, cheese and butter milk. Mix just until combined. Fold in oil just until mixed.

Pour batter into pre-heated Dutch oven. Replace lid and bake with 5 briquettes underneath and 15 on lid for 25 minutes or until a toothpick inserted in the center comes out clean. Cool and cut into 8 pieces.

Cee Dub’s Latest Venture: Cowboy Cooking at It’s Finest

How many like Western cooking? For many, like me, who've never spend any measurable time tending cattle on a Western ranch, Ranch food brings the "Yee haw!" out of us.

Ranch food stirs images of campfires and Dutch ovens lined up over a long cookfire. You get a vision of cookie laboring under the noonday sun behind a rustic chuckwagon. Chicken fried steaks, scratch biscuits and Amy Tanner's apple crunch are dishes you expect on the range.

C.W. "Butch" Welch has captured the essence of Western ranch cuisine in Retro Ranch: A Roundup of Classic Cowboy Cookin', published this spring by Collectors Press of Portland, Oregon Cee Dub explains the emphasis of Retro Ranch: "The cuisine, if it could be called that, leans toward the simple side."

Simple? Yes. A quick scan of the horizon reveals many recipes in Retro Ranch use 10 or less ingredients and need about an hour to cook.

Simple it may be simple, cowboy cuisine harkens back to a simpler time. The fare in Retro Ranch doesn't mean the food that lacks flavor or character. This is the kind of food IDOS hands love to eat. It's plain, rich and full of flavor. Retro Ranch recipes are classic comfort food.

As the cookbook title implies, Retro Ranch food is food from our past. Retro Ranch has the look and feel of a 1950s cookbook with its grainy photographs and drawings. These are the same enhanced images we saw in cookbooks and magazines of the era.

If you read Life or Look or remember the recipes and photographs in cookbooks like Fanny Farmer from the 1950s, you'll love Retro Ranch.

These recipes are at home on the range with the beginning Dutch oven cook. Prepared in camp or in your suburban ranch kitchen, Retro Ranch vittles will please the pallet today just as they did 50 years ago.

I say run to the general store today and pick up a copy of Retro Ranch. Copies of the cookbook, packed with recipes from a bygone era, are available for purchase at CeeDubs.com for $16.95 plus shipping and handling. You can also order by calling Cee Dubs Dutch Oven and Camp Supplies at (208) 983-7937.

"We don't need to pore through historical accounts of that era ... to learn more about cowboy cooking." Cee Dub's right. Just get Retro Ranch and you'll soon enjoy the "tantalizing odors of simmering briskets, cowboy beans and peach cobblers plus the subtle smell of camp coffee ...."

This reveiw was originally published in the Summer 2005 issue of the Dutch Oven News.

Dutch Oven Layered Breakfast

Ranch food stirs images of campfires and Dutch ovens lined up over a long cookfire. You get a vision of cookie laboring under the noonday sun behind a rustic chuckwagon. Chicken fried steaks, scratch biscuits and Amy Tanner's apple crunch are dishes you expect on the range.

That’s the kind of food you'll find in C.W. "Butch" Welch’s new cookbook, Retro Ranch: A Roundup of Classic Cowboy Cookin', published this spring by Collectors Press of Portland, Oregon.


Dutch oven layered breakfast with roasted corn-on-the-cob and cottage fried potatoes.

Breakfast is one of my favorite meals in the wilderness. Nothing hits the spot like savory breakfast sausage or smoked bacon sizzling over the campfire. (Steak and baked potatoes are my next favorite meat.) So, Cee Dub's Dutch oven layered breakfast hit the spot for dinner last night.

For the test run I tweaked the layered breakfast some. Not to worry because Cee Dub often preaches this on his cable television shows. He’s encourages his viewers to use what’s left I the grub box.

My philosophy is similar. A recipe is a starting point. You then add and remove ingredients to suit your taste buds (within the structural limits of the recipe, of course). You'll often find that I’ve rewritten recipes on 'Round the Chuckbox to fit my family’s tastes.

I cut the recipe in half and baked it in a 10-inch Dutch oven. I then added a layer of diced roasted Anaheim and jalapeno chile peppers to the dish. Instead of mustard, I seasoned the breakfast with cumin and minced garlic.


Anaheim and jalapeno chile peppers raosting over the campfire. Once the skin charred, I wrapped the chilies in plastic wrap for a few minutes to make removal of the skin easier.

DUTCH OVEN LAYERED BREAKFAST

Cee Dub's layered breakfast is kind of a savory bread pudding with a cheesy crust. It uses meat and savory seasonings like dried mustard to form a custard-like casserole that'll overwhelm your taste buds. Use this recipe as a springboard to flavorful breakfast casseroles, like my Southwestern version (see description above).

I've printed the recipe as it appears in Retro Ranch. Be sure to bake the casserole for the full time. You get a soggy mess if you don't. I recommend adding the cheese halfway through baking to prevent burning. Add the cheese sooner for a crispier crust.

Butter
10 to 12 slices bread, trimmed and cubed
2 cups ham or sausage, cooked and diced
12 ounces sharp cheddar cheese, shredded
6 to 7 eggs, lightly beaten
2 tablespoons chopped onion
3-2/3 to 4 cups milk
1 teaspoon dry mustard
Salt and pepper, to taste

Preheat 12-inch Dutch oven lid by rimming with 18 to 22 burning briquettes. Butter oven; add bread, sprinkle meat over bread and cover with cheese. Combine remaining ingredients and pour over cheese. Using 6 to 7 briquettes under oven and briquettes on lid, bake until knife inserted in center of mixture comes out clean. To bake in conventional oven, preheat to 325 degrees. Butter 9- x 12-inch baking dish; bake 1 hour.

Serves 4 hearty to 8 lighter portions. Cut recipe in half for a 10-inch Dutch oven.

Review of Cee Dub's New Book Retro Ranch

I wrote a review of Retro Ranch: A Roundup of Classic Cowboy Cookin', by C.W. "Butch" Welch. Retro Ranch is published by Collectors Press of Portland, Oregon. For purchase information, see CeeDubs.com or go to Collectors Press.

The review will appear in the summer issue of the Dutch Oven News, published by the International Dutch Oven Society. I will post the review sometime in August.

Convention Article in Davis County, Utah Newspaper

I've found one article about the International Dutch Oven Society convention that was held last Saturday, April 30, 2005 at the Davis County Fair Park in Farmington, Utah.

You can read the article here from the Davis County Clipper. I'm not sure how long the link will be active.

The short article (only four paragraphs) isn't entirely accurate. The photograph uses the term Taste of Dutch to refer to the Dutch oven gathering, or Dutch oven pot luck, that was held Friday evening. The photograph is from the DOG on Friday evening.


I counted 31 pots of good food at the International Dutch Oven Society Dutch oven gathering that was held Friday evening, April 29, 2005. This shot is taken from the dessert end of the line -- the best place to be!

The Taste of Dutch was held during the convention on Saturday. Dutch oven cooks prepare their favorite dishes, answer questions from the public and serve samples.


C.W. "Butch" Welch of Grangeville, Idaho serves his twice-baked potatoes at the Dutch oven gathering. Cee Dub and his wife Penny used a 14-inch aluminum Dutch oven to bake the potatoes. I didn't get in line in time to get any of the cheesy potatoes because I was too busy taking photographs.

Arizona Chapter Cee Dub Dutch Oven Gathering

I received this information from Mark Wilkins, director of the Arizona Chapter of IDOS:

The Arizona Chapter of the International Dutch Oven Society is hosting a Dutch Oven Gathering Saturday March 26, 2005 at 4:30 p.m. Serving time will be after dark at 6:30 p.m. The DOG will take place at 7820 North 175th Avenue, Waddell, Arizona.

Come spend an enjoyable evening cooking Dutch oven and sharing with other Dutch oven enthusiasts, along side the famed author, TV celebrity and Dutch oven master CeeDub Welch.

Recently, his wife Penny was diagnosed with breast-cancer. So this will be a surprise fundraiser event to help them with the medical expenses for her care and we ask each family to donate $10 which we will present to him later in the evening around the campfire. Donations can be given to any of the four chapter officers: Mark Wilkins, Gary Wilkins, Jan Smith or Mark Sharp.

We look forward to seeing you all there for a fun filled evening. Plans are arrive anytime after 4 p.m. to set up and begin cooking so food will be ready to serve about 6:30 p.m. Bring your Dutch oven and supplies to cook your favorite dish to share with everyone in a potluck-style environment. Don't forget your plates and utensils!

See you there!

Mark Wilkins, director, Arizona Chapter of IDOS

Corned Beef Hash

James Beard said it best: "For many people this is the best part of corned beef. It has been a breakfast dish for generations."

I agree. Although I didn't grow up on corned beef hash, I could count on beef hash each time mom made roast beef and potatoes. She'd grind the leftover roast and potatoes through a hand-cranked meat grinder with onions and bake. Catsup and poached eggs would garnish the hash at the dinner table.

Hash is a great dish when you're burdened with leftover meat and potatoes in camp. Camp cook and cookbook author C.W. "Butch" Welch prepares hash when faced with such a dilemma. On last night's airing of Dutch Oven and Camp Cooking, Cee Dub prepared a "wide-eyed" breakfast with corned beef hash and baking powder biscuits in Dutch ovens.

Cee Dub makes his hash by cleaning out the chuckbox. He uses whatever is available, including a leftover leg of lamb on one trip. He seasoned the lamb with curry powder to create a "brand new breakfast."

Cee Dub used the basic technique in the show to prepare the hash. He heated a large Dutch oven over a camp stove, then sautéed chopped onions and minced garlic in olive oil. He added leftover diced cooked meat and baked potatoes to the oven. Cee Dub used 1-cup meat to 1-1/2 cups potatoes. To finish the hash, he stirred it and adjusted the seasoning.

To make the "wide-eyes," Cee Dub pressed a coffee cup into the hash to make several indentations for the eggs. After breaking one egg into each indentation, Cee Dub placed a pre-heated lid over the Dutch oven and baked the hash with top heat for several minutes to set the eggs. Don't forget to season the eggs with salt and pepper.

Dutch Oven and Camp Cooking airs on RFD-TV each Friday at 3:30 p.m. and 9:30 p.m. The show is repeated Saturday at 3:30 a.m. Times are Pacific time. Currently, RFD-TV is available to over 21.2 million homes as a basic channel on DISH Network (channel 9409), DIRECTV (379), Mediacom and NCTC cable systems.

CORNED BEEF HASH


Corned beef hash for 2 hearty eaters or 4 lighter portions. I prepared one-half of the recipe in a 10-inch Lodge chef's skillet. A full recipe fits inside a 12-inch cast iron skillet or 12-inch Dutch oven.

Prepare this camp version of corned beef hash in an uncovered 12-inch Dutch oven over a gas camp stove. Place a pre-heated lid on the Dutch oven to quickly cook the eggs just before serving.

2 pounds russet potatoes, peeled and cut into 1/2-inch dice
4 slices bacon, chopped fine
1 medium onion, chopped fine
2 garlic cloves, minced
1/2 teaspoon minced fresh thyme
1 pound corned beef, cut into 1/4-inch dice
1/2 cup low sodium beef broth
Hot pepper sauce, to taste
8 large eggs
Black pepper, to taste

Bring potatoes, 5 cups water and 1/2 teaspoon salt to boil in medium saucepan over medium-high heat. Once boiling, cook potatoes for 4 minutes, then drain and set aside. Set Dutch oven lid on lid stand. Place approximately 20 charcoal briquettes on lid to pre-heat.

Cook bacon in 12-inch Dutch oven over medium-high heat for 2 minutes. Add onion and cook until browned, about 8 minutes. Add garlic and thyme and cook for 30 seconds. Stir in corned beef. Mix in potatoes and lightly pack with spatula.

Reduce heat to medium and pour beef broth and hot pepper sauce evenly over hash. Cook undisturbed for 4 minutes. Then, with spatula, invert hash, one portion at a time, and fold browned bits back into hash. Lightly pack hash. Repeat process every minute or two until potatoes are cooked, about 8 minutes longer.

Make 8 indentations equally spaced on surface of hash. Crack 1 egg into each indentation and sprinkle eggs with salt and pepper to taste. Reduce bottom heat to low and set pre-heated lid on Dutch oven. Cook until eggs are set, about 4 to 6 minutes. Serve 1 egg for each portion. Serve with catsup or your favorite chili sauce.

This recipe is adapted from the charter issue of Cook's Country.