Grilled chicken tacos

Earlier this week I wrote about my love for tacos. 'Round the Chuckbox featured tacos al pastor on Monday. I cooked the shepherd style tacos on a cast iron grill pan. These tacos mimic the well known Mexico street food.

With a package of chicken thighs thawing in the fridge, I thought tacos de pollo were in order. This morning I quickly assembled a marinade from orange juice, lime juice, white vinegar, olive oil and spices. I let the chicken soak all day in the fridge.

As the chicken marinated, I prepared salsa verde from tomatillos, fresh chili peppers, onion and garlic. The vegetables were cooked over high heat in the grill pan. The char added extra flavor.

At dinner time, the chicken was cooked in the grill pan, condiments prepared and tacos assembled. Although it's not included in the recipe, I shredded extra sharp cheddar cheese because my wife likes cheese on tacos. The homemade hot sauce and salsa verde compliment the tacos well.

Combine marinade ingredients in a bowl and refrigerate 4 hours or over night to impart flavors. Chicken and marinade can be placed in a  large zipper lock bag if desired. Discard marinate.

To prepare the salsa verde: In a cast iron grill pan over medium-high heat, char 8 small to medium tomatillos, 1 seeded poblano chili pepper, 1 seeded jalapeño chili pepper, 1/4 medium onion and 3 garlic cloves.  Place in food processor bowl with a splash of extra virgin olive oil, squeeze of lime, some chopped cilantro and salt to taste. Pulse to desired consistency. Leave chunky. If desired, remove some of the char on the chili peppers before placing in the food processor.

Grill the chicken thighs, skin-side down, until browned, about 5 minutes. After turning, dial the heat down to medium and continue cooking until done, about 20 to 25 minutes. Covering the chicken at this point will help cook them a little quicker.

For each soft taco, quickly heat two corn tortillas. Each taco gets chicken, diced red onion, chopped cilantro and salsa verde. Avocado and sliced radish add color to the tacos (not pictured). Homemade hot sauce adds extra spice to the tacos (recipe coming soon).

GRILLED CHICKEN TACOS

Boneless, skinless chicken thighs can be used for these tacos if desired. Add additional dried chili peppers to the marinade for additional spice. Ground chipotle chili pepper or smoked paprika can be added to marinade to add a smokey flavor.

8 chicken thighs, excess fat trimmed

Marinade:
3/4 cup orange juice
1/4 cup lime juice
3 tablespoons distilled white vinegar
2 tablespoons olive oil, plus extra for brushing
3 garlic cloves, minced
4 chilies de arbol, stem removed and broken into pieces
1 teaspoon dried oregano, rubbed
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 bay leaf
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

 Condiments:
Corn tortillas

Salsa verde
Diced red onion
Chopped cilantro
Lime wedges

Rinse chicken and pat dry. Place in bowl or other suitable container. Combine marinade ingredients and pour over chicken. Turn to coat. Cover and refrigerate for 4 hours or overnight. Turn chicken every couple hours to ensure coverage.

Pre-heat a cast iron grill pan over medium-high heat. Remove chicken from marinade and discard. Brush grill pan ribs with oil. Grill chicken skin-side down until skin is browned, about 5 minutes. Turn and continue cooking until done, about 20 to 25 minutes. Do not crowd pan. Grill in batches.

Remove chicken to platter. Loosely cover with aluminum foil. Rest 5 minutes, then shred chicken. Serve with corn tortillas, salsa verde, diced red onion, chopped cilantro and lime wedges. Serves 4 to 8.

Filipino chicken adobo

Preparation for a lesson on Filipino cuisine has brought back fond memories to my time in the Philippine Islands. Lord willing, I will give the presentation to the Christian Culinary Academe next spring in Cannon Beach, Oregon. The culinary students will be immersed in international cuisine at the time of my visit, which will coincide with the annual Christian Chefs International conference.

Sailing between the Philippines and Vietnam with the U.S. Navy in the 1970s was my introduction to the cuisine. Once I secured an assignment to the big air base at Cubi Point in 1975, I had plenty of time to explore the the food of Luzon, the northernmost of over 7,000 islands in the nation. Influenced by visitors from neighboring lands and from across the sea alike, Filipino cooks have adapted many unique favors and incorporated many exciting ingredients into their meals. It's a true melting pot.

I enjoyed foods like pancit (stir-fried Chinese-style noodles) by the plateful at the mom and pop cafe on Magsaysay Boulevard and Gordon Avenue in Olongapo. I lived on pancit because it was inexpensive, filling and delicious. Then there were the steamed buns served at the theater on Rizal Avenue and the zingy soup (a form a sinigang) made with local fish from the market and the essence of tamarind.

Chicken adobo was one of my favorite Filipino dishes. We prepared it in the galley on the U.S.S. Stein (DE-1065). And I enjoyed it in many restaurants between Olangapo and Manila. A bowl of steamed rice with a couple pieces of chicken or pork adobo was heavenly. Add my other favorites to the meal -- pancit guisado , lumpia and leche flan -- and you had the makings for a complete Filipino mea.

FILIPINO CHICKEN ADOBO

This dish has been called the Philippine national dish, with good reason. It brings out the best in Filipino cuisine. The unique sauce, made with soy sauce, vinegar and garlic, covers the chicken in a tangy coating, with extra sauce to flavor steamed rice.

This dish is often prepared with large cubes of pork or a mix of pork and chicken. If desired, substitute a whole chicken chicken, cut into eight pieces, for the thighs. For a sweeter sauce, stir 1 teaspoon granulated sugar into the sauce just before serving. If too much sauce remains after the chicken is done, remove it to a waiting plate and reduce the sauce to the right consistency.

Marinade:
3/4 cup low sodium soy sauce
3/4 cup rice vinegar
1 tablespoon oyster sauce
1 teaspoon peppercorns
3 bay leaves

Adobo ingredients:
2 tablespoons vegetable oil
1 medium onion, sliced thin
6 cloves garlic, peeled and crushed
8-10 chicken thighs, skin removed and fat trimmed

Combine marinade ingredients in a large bowl. Place chicken in the bowl and turn pieces to coat. Marinate in the refrigerator for 3 hours or more, preferably overnight.

Heat oil in a heavy skillet or wide-bottomed pan over medium heat. Add the onion and garlic. Saute until lightly caramelized, being careful not to burn. Place the chicken in the skillet or pan with the marinade in a single layer. Pour in just enough water to submerge the chicken by two-thirds. Bring to a boil. Reduce heat to a simmer and cover with a loose-fitting lid.

Cooking until the chicken is fork-tender. Do not let sauce completely dry up. Add additional water in small amounts (1 or 2 tablespoons at a time) if needed. You need a couple tablespoons sauce for each servings, in addition to the sauce that adheres to the chicken and onions. Strain sauce if desired.

To serve, portion steamed rice into individual bowls or plates with one or two pieces of chicken. Drizzle sauce over rice and chicken. Garnish with chopped parsley or minced green onions.

Throwback Thursday: Three-sided chicken, use your next campfire to roast a chicken in a Dutch oven

I wrote this article while camping in Oregon's Diamond Lake 10 years ago. It ran in the fall 2004 issue of the IDOS Dutch Oven News. It was written from the perspective of fall camping. With fall quickly approaching, why not give it a try?

Do you remember the last time you stood around a glowing fall campfire? Your backside froze in the crisp autumn air while your front roasted. To equalize the radiant energy of the campfire, you’d momentarily turn your back to the fire. But soon, your front would freeze and you’d once again turn to face the fire.

The autumn campfire gives fall campers the perfect opportunity to cook a favorite among camp dishes. So, why waist a good campfire? Prepare three-sided chicken for dinner with your next fall campfire. Like the two-sided effect of the campfire, a whole chicken fryer roasts on three sides (top, bottom and the side facing the fire) in a deep-model Dutch oven.

Three-sided cooking in camp

Next time you light a campfire on a fall camping adventure, clear a spot in front of the fire for a large Dutch oven. Meanwhile, slip a jacket on to keep your back warm, step over to the chuckbox and rub a fresh four to five pound chicken fryer your favorite seasoning. Once the campfire burns to a nice bed of coals, you’re ready to cook.

You’ll need a large campfire to produce sufficient coals to boost the oven to an estimated internal temperature of 375 degrees to 400 degrees F. The hot oven turns the skin to a crisp golden brown and the breast meat to a succulent juiciness when cooked just right. To evenly brown the bird, apply heat to three sides of the oven. Top, bottom and backside heat creates a bird with perfectly browned skin.

To start, burn a large campfire until a hot, glowing bed of coals remains. This’ll take 30 to 60 minutes, depending on the available wood. Then clear a shallow pit in front of the fire that’s the approximate diameter of a 12-inch Dutch oven. When ready, use a shovel to transfer hot coals to the pit and pre-heat the Dutch oven over the bed of coals.

Since you don’t want to set the chicken onto the floor of the oven, place a round baking rack or Dutch oven trivet in the oven. (Don’t have a trivet? Set the chicken on a bed of roughly chopped onion, carrot and celery.)

Place the seasoned chicken on the rack or trivet. Then place the lid on the oven and shovel a heap of coals over the Dutch oven. It’s this blast of heat that’ll radiate to the skin and transform the chicken into a delicious meal.

The problem with three-sided cooking is that the fourth side languishes without intense heat. It sets at sub-roasting temperatures while the side that faces the fire sizzles dangerously close to carbonization. To ensure even cooking, frequently turn the Dutch oven. At the same time, rotate the lid in the opposite direction. This’ll compensate for the uneven cooking of the coals.

If you haven’t done so already, add fresh firewood to the fire. Heat from the flame and the coals of the fire will radiate to the exposed side of the oven. Next time that you lift the lid, you’ll notice the skin and juices sizzling toward a simple meal.

Senses become your doneness meter

I can’t tell you how long you’ll be able to face the fire before you must turn your body. Each person comes to the campfire with his own tolerances for heat and cold. This is where you’ll have to depend on experience––both as a camper and cook.

Nor can I tell you how many coals that you’ll need to heat the oven to 375 degrees F. Just pile fresh coals on the lid of the oven as often as needed to maintain oven temperature. Experience will teach you how many coals to add to the pot.

Your senses will become your thermometer and doneness indicator. You’ll have to gauge temperature by watching the chicken cook. (Is the skin sizzling or sitting limp? Has the skin started to brown within 20 to 30 minutes?) Since you don’t want to lift the lid too often, listen for cooking sounds (can you hear the sizzle?). And as the chicken cooks, satisfying aromas will waft up to you.

All three--browning action, sizzle and aroma--work together to help you assess the bird’s progress and ultimate doneness. To gauge doneness, simply pull one leg from the body. If it gives with an effortless twist and the juices run clear, the chicken is done. It’ll take 1-1/4 to 1-1/2 hours to roast the chicken.

The key is to cook the chicken just until it’s done––not a minute longer. Overcook the bird and you’ll be rewarded with dry meat. You’ll need a quart of gravy to make the meal palatable. And remember, if it smells burnt, it is.

For a complete meal, add Yukon Gold or Klondike Rose potatoes to the pot about 45 minutes before the chicken is done. One or two small potatoes per person should do. Or cool the chicken slightly and pull the meat off of the bone. Then wrap in flour tortillas with Spanish rice, salsa and sour cream.

Plan to cook three-sided chicken on your next fall camping adventure. Follow these simple techniques and you’ll be rewarding with one of the simplest Dutch oven meals that you can produce in camp. You’ll need a jacket to warm your back and a campfire to heat your front and roast the chicken.

The softwood solution

I depend on downed softwood in the Sierra Nevada high country to build my campfires. To me, it’s a waste of precious dollars to haul oak firewood or charcoal briquettes to the campground. I instead rely of the natural resources of the forest.

I’ve learned that to be successful with softwood you must pay constant attention to your Dutch oven. Pine, fir and cedar burns quickly. As a result, you need watch your oven and replenish the coals often.

I don’t focus oven temperature when camping. I just pile hot coals from the campfire onto the oven with a gloved hand and a pair of 14-inch tongs. I use experience and the five senses to approximate the correct number of coals.

I usually build a campfire that’s four to five times the volume of the camp oven and burn it down to a glowing bed of coals. You can accomplish this in approximately 30 minutes with pine, fir and cedar.

I've learned from many poorly cooked dishes that you can never have too many campfire coals. To make sure I finish the dish with sufficient heat, I continue to feed the campfire even after I’ve heated the oven. I keep feeding the fire as long as I have a plentiful supply of firewood.

TIPS FOR A PERFECTLY ROASTED CHICKEN

• Don’t truss the chicken. Though recommended by chefs, trussing forces the breast up into the oven’s head space. This reduces the likelihood that the chicken will brown properly.
• Rotate the Dutch oven often. For a perfectly browned chicken, rotate the oven in increments. You have to judge how often based on experience and observation. As the skin in the first section browns, give the oven a 45- to 90-degree turn to brown the next section.
• Think food safety. A bout of Salmonella is the last thing you want in camp. Freeze the bird at home. Then wrap it in two sheets of newsprint and enclose it in a large zipper-lock bag. And thoroughly scrub your hands in warm soapy water after handling the chicken.

Arroz con pollo

It may not be the prettiest dish that we serve at Oakland Feather River Camp. But arroz con pollo is packed with flavor (the link takes you to my Dutch oven version). Two weeks ago, five 12 by 20 by 2-1/2-inch pans fed 135 campers and staff at the family camp. Simmered black beans, succotash with kale and chocolate bread pudding rounded the menu.

Chicken Tex-Mex casserole production center

Tex-Mex chicken layered casserole (and here) is on the menu tonight for a private rental group at the camp. The four 12 by 20 by 2-1/2-inch hotel pans will feed around 75 to 100 persons. I cut the pans four by six after it comes out of the oven.

In addition to the meat version, I prepared a vegetarian casserole with cheddar cheese and a black bean layered casserole for vegans. The alternative casseroles (off camera) were prepared in half pans. These two pans are gluten free.

Chicken succotash skillet with kale

Last time I prepared succotash for the pages of 'Round the Chuckbox, it featured Southwestern flavors. Mild poblano chili peppers, pinto and lima beans, tomatillos and whole kernel corn combined in the skillet for an interesting flavor profile. Succotash is a great way to add interest to vegetables at the dinner table.

Though often viewed as a mixture of corn and lima beans, succotash takes its name from Narragansett Indian name for boiled or broken kernels of corn. It has its roots in the Native American cuisine. You could say that any mixture of vegetables is succotash.

I enjoy cooking succotash because of it's versatility. Unless you're looking authenticity, let your culinary creativity be your guide. I often begin with whole kernel corn as my foundation. From there, I add meat or vegetables to create the flavor that I'm looking for. It's also a great way to use leftover meat or vegetables.

I prepared this version last night in my outdoor kitchen. It includes flavors that I enjoy. I've included a series of photos to show you how I prepared the succotash. Remember that you can use any combinations of vegetables you desire. Enjoy ...

This Wagner's 1891 Original reproduction 11-3/4-inch skillet is used for most of stovetop cooking at home. My wife and I purchased it over 30 years ago at a Davis, California, hardware as newlyweds. A vintage Griswold skillet with domed lid is one of my key cast iron pieces in the camping outfit.

You can use any cooked chicken or turkey for the succotash. I sautéed a large chicken breast (about 16 ounces), butterflied, in the skillet over medium-high heat. After a brief rest, the chicken was cubed and set aside.

From this point, each step builds on the last. Crisp 4 ounces bacon over medium-high heat. Push the bacon to one side and spoon out the excess grease. You need about 2 tablespoons of fat for the dish.

Next, 1 onion, diced, and 1 red bell pepper, diced, are tossed into the skillet. Sauté over medium heat until the onion is translucent. Add 2 teaspoons minced garlic and continue cooking for an additional two or three minutes.

Roughly chop 1 bunch of kale. Heap in the skillet. Gently stir into the bacon, onion and pepper mixture, taking care not to spill the kale.

The kale will cook down within 3 to 5 minutes. At this point, watch the heat under the skillet so you don't burn the kale.

Pour 16 ounces of frozen whole kernel corn over the kale mixture. Stir into the onion, pepper and kale mixture, and continue cooking until the corn is hot.

Add the diced chicken to the succotash and stir. Bring the dish to serving temperature and season with salt and pepper to taste.

The finished dish -- chicken succotash skillet with kale. It serves 6 to 8.

Dutch oven pot pie revisited

The last time I visited Dutch oven pot pie on 'Round the Chuckbox, refrigerator biscuit dough stood in for the top crust. Biscuit dough gave me a quick way to prepare pot pie in camp. The filling was made using canned cream of mushroom soup, frozen vegetables and pre-cooked chicken.

On Saturday, I prepared Dutch oven pot pie with dark turkey meat, frozen broccoli and a scratch-made sauce. The sauce was a basic velouté, prepared with turkey stock and a roux. Once ready, I stirred in diced cooked turkey and broccoli florets. It cooked long enough for the broccoli to begin thawing before placing biscuits on the surface.

Instead of using biscuit dough, I pinched off 12 golf ball-sized pieces of dough from a batch of artisan no-knead bread dough. After lightly rounding each dough ball, I placed them on top of the pot pie filling. With charcoal briquettes for approximately 400 degrees (5 under and 20 on the lid), the biscuits baked for around 30 minutes. As you can see in the image below, the biscuit topping took on a golden color.

In the enclosed environment of the Dutch oven, the biscuits enjoyed a steam bath as they baked under the intense heat of the coals on the lid. The steam imparted the tough and chewy crust that we enjoy on sourdough bread. And it gave the biscuit topping a shinny coat as well.

Yet, the bottom of the biscuit crust was moist and soft. It reminded me of dumplings being bathed on a pot of turkey stew. While the dough remained chewy on the underside, it absorbed the rich goodness of the pot pie gravy.

My impromptu turkey pot pie with no-knead biscuit crust was a hit last night. I was able to put the dough, which had been fermenting in the refrigerator all week, to good use. My only regret? There was only sufficient pot pie for four modest servings. Once we scooped up the turkey filling, three or four biscuits remained. But that's okay. I'll finish them at dinner tonight.

Chicken spaghetti

It's time to revisit this recipe for chicken spaghetti. While I originally prepared it in a 10-inch cast iron skillet, the casserole easily converts to a 12-inch camp-style Dutch oven. Enjoy ...


Tonight's meal comes from jail and fits every stereotype of jail food. It's heavy, starchy and loaded with fat.

But the creator of this baked chicken casserole missed one important stereotype about jail food -- it tastes good. And yes, it fills you, and makes you feel good about the meal.

The cooks at the Ionia County Jail, Ionia, Michigan, regularly prepare chicken spaghetti. "Inmates ask to take this recipe with them when they are released," said cook Cindi Ruehs. Cole slaw, peas, mixed fruit, bread and margarine accompany the meal.

The recipe was featured on the 2008 Jones Zylon Cooking for Crowds calendar. Jones-Zylon supplies the serving trays, dishes, flatware, carts and racks to corrections, schools and healthcare.

Monday night, I found that Reuhs' chicken spaghetti recipe easily converts into a skillet casserole dish. You'll get eight to 12 servings in a standard 10-inch skillet. A precooked (4-1/2-pound) fryer and a one-pound box of spaghetti formed the base for my recipe.

I roasted the chicken Sunday evening with one sliced onion and one carrot in a 375-degree F. oven. Monday, while spaghetti cooked in a large stockpot, I boned and diced the chicken, discarding the skin. The roasted onion and carrot added a nice flavor element to the casserole.

When cooked to al dente, I dumped the drained spaghetti and diced chicken into the skillet. I then mixed 2 (14-ounce) cans of condensed cream of chicken soup, 1 cup milk, 1 teaspoon kosher salt and 1/2 teaspoon pepper together in a medium bowl. The sauce, chicken and pasta were mixed in the skillet.

I baked the casserole in a pre-heated 350-degree oven for about 30 minutes. Although Reuhs' adds cheese to the sauce, I elected to top the dish with shredded sharp cheddar cheese after crisping the pasta in the oven. Once I spread the cheese over the casserole, it took another 20 minutes to add some color to the cheese and bring the whole dish to 165-degrees in the center.

Chicken spaghetti is a great one-skillet dish. Add frozen broccoli flowerets or peas to boost its flavor profile. A handful of diced flat leaf parsley makes a simple garnish.

And the nutrition profile isn't as bad as you'd think. One serving (at eight servings per skillet) contains 533 calories with 54 percent of the calories from fat. You can reduce fat in the recipe by using Campbell's 98% fat free condensed soup and discarding the chicken skin.

CHICKEN SPAGHETTI

25 pounds diced chicken
4 cups diced green peppers
12 pounds spaghetti
3 (50-ounce) cans chicken soup
3 (50-ounce) cans mushroom soup
5 pounds shredded cheese
3 tablespoons salt
3 tablespoons pepper
3 pounds margarine

Day before serving: Cook and dice chicken. Save chicken stock to cook spaghetti in. Dice green peppers. Day of serving: Start preparation about 2:30 p.m.

Remove fat from stock. Cook spaghetti in stock. In tilt skillet, melt margarine and sauté green peppers until tender. Add soups to butter mixture and heat until warm.

Add cooked spaghetti and diced chicken. Heat to temp (165-degrees F.). Add cheese and mix in.

Servings: 120 (8-ounce) black or orange handle spoodle.

Dave Herzog's Dutch oven paella

Last Sunday, Dave Herzog posted this picture of Spanish paella on his Facebook fan page, Cast Iron "Covered Wagon" Cookin'. He posted the recipe after receiving 30 private messages this week.

Dave entered the paella in the Dutch oven cookoff at the 2007 Nor Cal Boat, Sport and RV Show in Anderson, California. He walked away with first place in the main dish category. For the three-pot competition, Dave prepared German chocolate ice cream topped cake and cheddar sourdough bread for his other two dishes.

This recipe and others are found in Dave's cookbook, Cast Iron "Covered Wagon" Cookin' for Crowds in BIG Ovens. BIG Ovens is the fourth cookbook in a series of five dedicated to cooking in cast iron cookware. It's ideal for the outdoor cook who regularly cooks for groups of 20 or more.

"This book covers recipes for those outdoor cooks with a serious case of castironitis!" Most recipes are written for Maca branch deep Dutch ovens, including the massive 22-inch oven, which tips the scale at over 150 pounds and holds 45 quarts of food!

To purchase, contact Dave at The Official Cast Iron "Covered Wagon" Cookin' website. It costs $10 plus $5 shipping for the paper copy of the book. Discounts apply when purchasing multiple books. The cookbook can also be downloaded for the Cook'n Recipe Organizer software for $7.95. The software must be purchased separately.

You can do paella in a Dutch oven lid or Dutch oven. Dave Herzog cooked this paella in the lid of a 20-inch Cabela's Dutch oven. The cast iron works for the Spanish dish without having to buy a paella pan.

DUTCH OVEN PAELLA

This recipe may be doubled by cooking in the 20-inch Dutch oven by using the oven right-side up.

In the intervening years, Dave has adjusted one or more ingredients. "I also now use 5 pound wing sections instead of chicken thighs," Dave wrote on Facebook. "The wings are easier to divide between people, even though I prefer the thigh meat." Substitute Mexican Chorizo if you can't locate Spanish chorizo.

1/2 cup olive oil, divided
12 chicken thighs
3 tablespoons Emeril’s Essence
2-1/2 teaspoons kosher salt, divided
2 pounds Spanish chorizo, diced into 1/4-inch half moons
1 medium onion, chopped
2 cups red bell peppers, chopped (about 2-3 peppers)
2 cups green bell peppers, chopped (about 2-3 peppers)
4 tablespoons minced garlic
2 teaspoons saffron threads
2 quarts chicken stock
1 quart medium grain rice
2 pounds jumbo shrimp, shells and tails on, back split
1 pound mussels, cleaned and de bearded
1 pound steamer clams, cleaned
2-1/2 cups frozen peas, thawed

In a large mixing bowl or tub season the chicken with 2 tablespoons Emeril’s  Essence and 2 teaspoons salt. Toss the thighs to cover with seasonings. Heat a 20-inch Cabela’s Dutch oven lid over a checkerboard pattern of charcoal briquettes. Add 1/4 cup oil to the lid. Once the oil starts to smoke cook the thighs on each side for 4 minutes per side to sear. Remove the chicken from the lid, and set aside.

Add remaining oil and chorizo and brown, stirring occasionally until well browned, about 7 minutes. Add onions and peppers. Continue cooking until onions are softened, about 5 minutes. Add the rice and saute 3 minutes, then add garlic and saffron. Spread this mixture evenly across the lid then place the chicken thighs across the top of the mixture in a single layer.

Pour about 1 quart stock into the lid or as much liquid it will hold without over flowing. Cover with bottom and add more stock as needed in 15 to 20 minute intervals, adding as much as possible without over flowing until all the broth is used up.

When the last of the broth is added, place the shrimp, mussels, and clams around the entire dish and cover. Cook 15 minutes, remove cover and sprinkle peas over the top, cover and remove from heat, let rest 7 to 10 minutes before serving. Serve from the lid on a lid trivet in the center of a table.

Serves 8 with two chicken thighs per person or 16 with one thigh each.

Recipe and photograph used with permission.

Tex-Mex layered chicken casserole

I developed this recipe after watching the "Triple D All Stars" episode on Diners, Drive Ins and Dives Monday evening. My first thought was that it would make a good casserole for the residents at work. I prepared a four-inch hotel pan (pictured to right) for dinner Wednesday afternoon.

As I watched the chef demonstrate preparation of the casserole to Guy Fieri, I figured that it would be an easy dish to arrange. Since I've made enchilada casserole many times, I had the basic ingredients and proportions down. With only mental notes, I quickly made the creamy tomato and chile sauce and assembled the casserole as a layered dish. The residents enjoyed the casserole. It was a nice change from the regularly menued item.

Tonight I prepared a half recipe in a 12-inch camp Dutch oven. This oven will feed eight to 12 persons, depending on their level of hunger. If you have fewer mouths to feed, I would cut the recipe in half for a 10-inch Dutch oven.


This picture shows you how I distribute the tortillas in a Dutch oven. Laying four tortillas in a clover leaf pattern doesn't work in a round cooking vessel. The tortillas overlap in the center. As a result. the you end up with a big mass of tortillas in the center of the pot. I cut the tortillas in half, then distribute them as shown. Two halves cover the center.



My version of King Ranch chicken casserole. Since I live in California, I call it Tex-Mex layered chicken casserole. Interestingly, I was stationed at NAS Kingsville, Texas, for two years in the later 1970s and never heard of the casserole. The headquarters of the massive King Ranch in located near Kingsville.

DUTCH OVEN TEX-MEX LAYERED CHICKEN CASSEROLE

Double the recipe and assemble in a 12 by 20 by 2-inch hotel pan in a camp setting. Cut 4 by 6 for 24 servings.

4 tablespoons vegetable oil
1/2 onion, diced small
2 jalapeno chile peppers, diced small
6 garlic cloves, minced
1 tablespoon ground cumin
6 tablespoons all-purpose flour
2 cups milk, scalded
1 cup chicken stock, hot
1 (15-ounce) can diced tomatoes
1 (7-ounce) can diced green chiles
3 tablespoons white wine or lime juice
1-1/2 teaspoons dried thyme
16 corn tortillas, cut in half
2 pounds cooked chicken, shredded (white and dark best)
1/4 cup chopped cilantro
12 ounces shredded cheddar and jack cheese blend

Heat oil in saucepan or skillet over medium heat. Add onion, garlic and sweat until soft, but do not brown. Stir in cumin and flour to form a roux. Cook for 1 or 2 minutes. Add milk, stock, tomatoes, green chiles, wine or juice and thyme to roux, stirring continually until thickened. Adjust seasoning with salt, pepper and cumin.

Ladle 1 cup sauce into a 12-inch Dutch oven. Spread it across the bottom. Arrange 8 tortilla halves in over the sauce. Ladle 1 cup sauce on tortillas, then spread 1/3 of the meat, 1 tablespoon cilantro and 1/4 of the cheese over tortillas. Repeat layering process 2 more times. You will have 3 sauce, chicken and cheese layers when done.

Arrange 8 tortilla halves in over top layer. Ladle 1 cup sauce over tortillas. Spread remaining cheese over top. Bake with coals for 350 degrees for 45 to 60 minutes, until casserole is cooked and cheese has melted. You want the bottom layer of tortillas to brown and top layer of cheese to crisp (without burning). Serves 8 to 12 campers.

Dutch oven arroz con pollo

Late last week I roasted two chickens in the oven. After they cooled, the meat was picked and and divided between several zipper top bags. I then roasted the bones with mire poix. A pot of stock bubbled on the range all night as we prepared for a family trip.

I prepared a large pan of arroz con pollo for the residents at work Monday evening. As often happens, I came home and cooked the same dish in a deep skillet. It was the prefect way to some of the chicken and stock. Chicken stock from the roasted bones and the onions, carrots and celery gave the rice a nice rich flavor.

I last featured chicken and rice in January 2011. In the pictorial recipe, I used chicken thighs on a family camping trip to Kit Carson Campground in Humboldt-Toyable National Forest. I wrote: "The marriage of rice, tomato sauce and chicken thighs makes one of the best Dutch oven dishes that I can think of. Sprinkle a healthy dose of hot pepper sauce over the rice and you have created a dish that qualifies as pure comfort food."

In need of pictures, I though a second helping of my favorite rice dish was in order. To prepare the dish again doesn't bother me as I enjoy it at home and in camp. It's pure comfort food for my family. I can easily eat two helpings, then feast on leftovers for lunch the next day.

DUTCH OVEN ARROZ CON POLLO (SPANISH CHICKEN WITH RICE)

If desired, 1 cup canned diced tomatoes can be used in place of the tomato paste. Use tomatoes and their juices. Reduce stock to 2-1/2 cups and proceed with recipe.

2 tablespoons bacon fat or vegetable oil
1 medium onion, chopped
1 jalapeno chile pepper, minced
4 cloves garlic, minced
1-1/2 cups long grain rice
1/2 teaspoon paprika
2 tablespoons tomato paste
3 cups chicken stock
1 pound cooked diced chicken
2 tablespoons chopped cilantro

Heat fat in 10-inch Dutch oven over medium-high heat. Saute onion, chile pepper and garlic over until nearly tender. Add rice and paprika. Stir until the grains are coated with fat. Add tomato paste, stock and chicken. Bring to a boil. Season liquid with salt and pepper to taste.

Place lid on Dutch oven. Bake with coals for 350 degrees (about 6 under oven and 14 on lid) until rice cooked, about 20 to 30 min. Garnish with cilantro and serve. Serves 6 to 8.

Chicken and sausage gumbo

I prepare chicken and sausage gumbo every fourth Tuesday at work. Most of the residents enjoy it. And a couple staff always ask for the leftovers on Wednesday morning!

When I began working at the recovery home two years ago, I struggled with the stew. The roux gave me fits. I gave up after four or five months. For the next year, I used a packaged gumbo mix to flavor the pot. Though the residents still enjoyed the dinner, I wanted to give it another try.

My motivation came last spring when I found a copy of Authentic Cajun Cooking, by Chef Paul Prudhomme, at a thrift store in Placerville. Known for "propell(ing) the distinctive cuisine of his native Louisiana into the international spotlight," Chef Paul's gumbo recipes captivated my interest. The makers of Tabasco hot sauce published the booklet around 1982.

I focused on the roux since I was satisfied the rest of the recipe. For the several months I browned the roux in about 10 minutes. While this saved time in the kitchen, I was not happy with the flavor the roux gave the gumbo. I slowly realized the only way to create the best roux was to slow the process down.

I now heat the oil for the roux over high heat, then quickly whisk the flour. I immediately turn the heat down to medium. I find that I need to start incrementally turning the heat down after about 10 minutes. It takes at least 30 minutes to produce a roux with a deep reddish-brown color. To avoid burning the roux, even slightly, I'm constantly stirring the roux. Your whole focus should be the roux.

CHICKEN AND SAUSAGE GUMBO

I have tailored this recipe to satisfy the tastes of the residents at work. While I usually use a mild Polish sausage for the gumbo, andouille is the best for the stew.

1-1/2 cups vegetable oil
2 cups all-purpose flour
1 large onion, diced
1/2 bunch celery, diced
3 large green bell pepper, diced
3 quarts chicken stock
1 teaspoon black pepper
1/2 teaspoon white pepper
2 teaspoons granulated garlic
1 teaspoon cayenne pepper
3 tablespoons Louisiana-style hot sauce
2 tablespoons Worcestershire sauce
3 bay leaves
2 tablespoons filé powder
2 pounds frozen okra
4 pounds diced cooked chicken
2 pounds sausage, diced

Heat oil in a heavy skillet until hot. Gradually stir in flour. Immediately turn heat down to medium. Cook, stirring constantly, until roux is dark reddish-brown, about 20 to 30 minutes. Slowly reduce heat under skillet as the roux browns.

After the roux has brown to desired color, add trinity (onion, celery and bell pepper) and stir to combine. Continue cooking until trinity softens. Set aside.

Heat chicken stock in a 12- to 15-quart stockpot to a boil. Add black and white peppers, garlic, cayenne, hot sauce, Worcestershire sauce, bay leaves and filé powder and stir.

Slowly add roux-trinity mixture to stock, stirring constantly. Reduce heat to a simmer and cook for about 30 to 45 minutes, uncovered.

Add okra, chicken and sausage and simmer until chicken is done. Adjust seasoning with salt, pepper and hot sauce.

To serve, place a mound of white rice in the center of a large bowl. Ladle 8 ounces of gumbo around the rice. Serve immediately. Serves 25 (8-ounce) portions. Yield: 6-1/2 quarts.

Chicken and kale gratin

Spend 15 to 20 minutes on mise en place before heading outdoors. Once you light a chimney load of charcoal, the dish will come together quickly. Wash and cut one bunch of kale, trim and pound 2 or 3 chicken breasts and assemble the remaining ingredients.

You'll need chicken breasts, kale, butter, flour, milk, salt and pepper, three cheeses (Fontina, Asiago and Parmesan), bread crumbs and chopped parsley. Approximate measurements are given below.

I pounded 2 large chicken breasts to an even thickness, about 1/2- to 3/4-inch thick. This ensures even and quick cooking.

Season with salt and ground black pepper. Quickly saute chicken breasts in a skillet over medium-high heat. Rest 5 to 10 minutes, then slice into 1/2-inch-thick slices and set aside.

If desired deglaze skillet with about 1/2-cup white wine. When mostly evaporated, reduce heat to medium and add kale. Cook kale, stirring frequently, until limp. Set aside.

Place a 10-inch camp oven over medium heat. When warm, drop in 1/4-cup butter and melt. Whisk in 1/4-cup all-purpose flour to form a roux. Cook for about 2 to 3 minutes, being careful not to burn.

Pour 2 cups milk into the Dutch oven while whisking. Continue cooking over medium heat until thickened. Add 5 ounces cubed Fontina cheese and about 2-1/2 ounces grated Asiago cheese. Continue cooking over medium heat until cheese melts, stirring frequently. Add chicken and kale and stir to incorporate.

Combine 1 cup bread crumbs, 2 tablespoons grated Parmesan cheese, 3 tablespoons melted butter and 1 tablespoon chopped parsley. Evenly spread over the chicken and kale mixture.

Place lid on Dutch oven. Bake at approximately 350 degrees until sauce bubbles and bread crumbs are browned. I used lump charcoal to heat the oven.

Enjoy!

Barbecued turkey

Here's a article that I posted to Suite101.com in the weeks leading up to Thanksgiving in 2000.

Thanksgiving is one of those holidays where food is almost as important as the meaning behind the holiday. I’m thankful to have been raised in a family that agrees with me. It doesn't matter which direction we travel -- south to one of the in-law’s houses or to my sister’s in San Jose -- a roasted turkey awaits us.

A barbecued turkey at Thanksgiving -- or any other time of the year -- is simply divine. It’s browned to perfection in the barbecue. Instead of filling the house with the pleasant aroma of a roasting turkey, you’ll be inviting all of your neighbors as its scent wafts over the fence into their yard. Better set extra place settings just in case.

BARBECUED TURKEY

I find that a fifteen-pound turkey is about right for the barbecue. But the important question is this: Will the turkey fit under the dome lid? On their Website, Weber advises that turkeys over 24 pounds may not fit under the lid of their barbecue kettles.

Completely thaw your turkey before grilling. It should be thawed in the refrigerator. A 15-pound turkey takes about three days to thaw. Thaw the turkey on the lowest shelf and place it over a pan to catch juices. Never thaw a turkey at room temperature.

I don’t recommend stuffing the bird. Instead, place the stuffing into a baking pan and place the pan on the grill during the last 45 to 60 minutes that the turkey is on the grill. Use a thermometer to test the stuffing for doneness. It should reach 165 degrees. If the stuffing isn't hot enough, leave it on the grill while the turkey cools. A colorful alternative is to stuff green, red and yellow bell peppers with your favorite stuffing. Grill alongside the turkey.

1 (15 pound) turkey, thawed if frozen
Olive or vegetable oil
Salt and pepper to taste
1 chopped medium onion
2 stalks diced celery
2 diced carrots

Consult the instructions for your charcoal barbecue kettle before proceeding. The amount of needed charcoal briquettes will vary slightly from model to model. This recipe is written for the Weber 22-1/2-inch Bar-B-Kettle™ Grill.

Ignite 50 charcoal briquettes and let them burn until they are barely covered with ash, about 20 to 30 minutes. While charcoal is burning, rinse thoroughly turkey under running cold water and pat dry. Rub skin with oil. Season with salt and pepper inside and out. Place turkey, breast side up, on a baking rack.

When charcoal is ready, place an even number of briquettes on the left and right sides of the lower grill. Place a drip pan between the charcoal. Position the cooking grill with the handles directly over the charcoal. This will make adding fresh briquettes easier. Adjust the top and bottom vents to maintain the barbecue at 325 degrees.

Place the turkey (in the baking rack) on the cooking grill. Make sure to center the turkey directly over the drip pan. Cover barbecue kettle. Add 7 charcoal briquettes to each side each hour. A 15-pound turkey is done in about 3 hours. During the last hour of grilling, add onion, carrot and celery to drip pan if desired to flavor drippings. You don’t have to turn or baste the turkey.

When the thermometer reaches 170 degrees in the breast or 180 degrees in the thigh, remove turkey from the grill. Let cool about 20 minutes before carving. The meat just under the skin will be pink. Figure about 1 pound of turkey (with bones) for each person.

Strain vegetables into a pint-sized measuring cup. Skim fat from drippings. Discard vegetables. Reserve 1/4 cup of the fat for the gravy, and discard the remainder. Serve sliced turkey with camp mashed potatoes and turkey gravy.

According the Weber Website, unstuffed turkeys will take:

10-11 pounds -- 1-3/4 to 2-1/2 hours
12-14 pounds -- 2-1/4 to 3hours
15-17 pounds -- 2-3/4 to 3-3/4hours
18-22 pounds -- 3-1/2 to 4hours
23-24 pounds -- 4 to 4-1/2hours

MASHED POTATOES

5 or 6 medium potatoes
Salted water to cover
3 tablespoons butter
3/4 cup milk
Salt and white pepper to taste

Bring 2 quarts salted to boil in a 4-quart stockpot. Peel potatoes with paring knife or vegetable peeler. Wash and pat dry. Cut potatoes into eighths. Carefully place in boiling water. Return to a boil, reduce heat and simmer until potatoes are tender, about 15 to 20 minutes.
Drain water. With a potato masher, mash potatoes until they’re broken up into small pieces. Add butter, milk, salt and white pepper. (You can use black pepper, but black specks will color the potatoes.) Continue to mash potatoes with the potato masher. Serves about 5 to 6.

TURKEY GRAVY

1/4 cup reserved turkey fat
1/4 cup all-purpose flour
3 tablespoons sherry (optional)
3 cups reserved turkey drippings and water
Salt and pepper to taste

In a skillet over medium heat, heat reserved fat. (Be careful: moisture in the fat will splatter.) Add flour and stir to combine. Cook for about 5 minutes. Pour in sherry and drippings and water. Whisk until roux is completely absorbed by the liquid. Cook for about 10 minutes until the gravy is thickened and the flour is cooked out. Season with salt and pepper. Serve over potatoes and turkey. Makes about 3 cups.

Baked Dutch oven chicken and rice

On a warm Sunday afternoon last July, I baked chicken and rice for my wife, son and granddaughter in a 12-inch deep Dutch oven. We were camped at at the Kit Carson Campground in Toyable National Forest.

Since we had just spent the day in South Lake Tahoe, I wanted to cook a dish that assembled quickly. So I picked up a package of chicken thighs at the market. A one-pot meal, like chicken and rice, would be ready within the hour.

The marriage of rice, tomato sauce and chicken thighs makes one of the best Dutch oven dishes that I can think of. Sprinkle a healthy dose of hot pepper sauce over the rice and you have created a dish that qualifies as pure comfort food.

Here's how I prepared the dish:

Heat 1 or 2 tablespoons bacon grease (from the morning breakfast) in skillet over a bed of hot coals. When hot, brown 4 seasoned chicken thighs on both side. This is one of those times when I can't tell you how long it takes to crisp the skin and give the chicken a head start.

Meanwhile, dice a medium onion (I use sweet onions), mince 3 cloves garlic and chop 1 or 2 small chili peppers (jalapeno or Serrano). Heat some bacon fat in a 12-inch Deep Dutch oven and sweat until soft and translucent. Add 1-1/2 cups long grain rice. Stir to coat with the oil. Cook for the next several minutes, stirring frequently. I like to quickly fry the rice until it takes on a light brown color.

Add 3 cups chicken stock with 2 tablespoons tomato paste mixed in. Stir, then place the lid on top of the Dutch oven. Add a shovelful of coals from the campfire to the lid and cook until rice and chicken are done.

Prepare a side dish or two while the rice and chicken bake in the Dutch oven. Try a tossed green salad with a light drizzle of your favorite vinaigrette. I enjoy cilantro lime dressing. We enjoyed a tossed salad with blue cheese crumbles that was dressed with extra virgin olive oil and a spritz of fresh lemon juice. As pictured here, broccoli was the side.

In the real world, you need 18 minutes to cook white rice until tender. Allow extra time in camp. How much time depends on the ambient temperature, number of coals on the lid and under the oven and the amount of heat generated by the coals.

Fresh herbs add flavor to your camp cooking

I wrote this article in September 2001 ...

"Try one or two new dishes each trip. It's fun, and it'll expand your culinary repertoire," I wrote in my third Suite101 article, "A Camper's Dozen: 13 Tips To Successful Meals In Camp (Part 2)."

"If you family loves chicken, serve it roasted in a Dutch oven with new potatoes, carrots and zucchini. As you lift the oven lid, the sweet scent of rosemary will bring the family running to the table."

Like any cooking, camp meals grow old after a while. Chicken fried in a cast iron skillet or Dutch oven is very good. But the meal is loaded with fat. In today's nutrition conscience world, it’s best to balance high fat meals with those that are lower in fat. One way to accomplish that is by using fresh herbs.

Fresh herbs transform any dish into a culinary delight by enhancing the flavor of a dish. Who doesn't enjoy Italian pasta dishes flavored with basil and thyme? Or Mexican meals spiced with cilantro and oregano? Using fresh herbs in camp cooking will produce many flavor-packed meals for your family.

Fresh herbs in camp cooking

According to The New Professional Chef, "Herbs are the leaves of aromatic plants and are used primarily to add flavor to foods." Although most herbs can be purchased dried, fresh herbs are easy to use. Examples include thyme, rosemary and basil.

Select herbs that have a fresh, strong aroma. A weak or stale aroma is a good indicator that an herb sprig may be old. The New Professional Chef says, "They should have good color (usually green), fresh looking leaves and stems, and no wilt, brown spots, sunburn, or pest damage."

To keep herbs as fresh as possible, buy in small amounts. And try not to buy them any sooner that a few days before your camping trip. Wrap sprigs of fresh herbs in a damp paper towel and place them into a plastic storage bag. Store fresh herbs a refrigerator or ice chest.

Use the whole sprig when possible. The recipe for Dutch Oven Roast Chicken with Herbs uses whole sprigs of thyme, rosemary and chervil in the chest cavity of the chicken. This flavors the meat and drippings. If the recipe calls for chopped or minced herbs cut them just before they're needed. Prolonged exposure to heat gives many herbs a bitter taste. (When using dried herbs, add them early in the cooking process -- dried herbs need longer simmering times to enhance flavor.)

Chefs often cut leafy herbs in fine shreds (called a chiffonade cut). Roll or stack the herbs and cut into very fine strips with your cook’s knife. Herbs cut in chiffonade are used to flavor many soups, stews and casseroles.

Fresh herbs are also used to garnish a dish just before serving. Pinch about one tablespoon of the shredded herb and sprinkle over the dish. In my last article, "Dutch Oven Chicken Enchiladas," chopped cilantro is used to add color and fresh flavor to the casserole. Whole sprigs can also be used to garnish a plate.

Fresh herbs are added to a dish toward the end the cooking process. This preserves their flavor. Add fresh herbs in the last 30 to 45 minutes in long-cooking dishes like stews and soups. For vegetables and other quick-cooking dishes, add herbs as you start cooking. Add herbs to casseroles when you mix the dish.

Add herbs to uncooked dishes early to blend in flavors. Fresh herbs in salad dressings should be given two or more hours to develop the flavor. Add herbs to cold dishes like salads, dips and raw vegetables several hours in advance.

To convert recipes that call for dried herbs, substitute three times the amount of fresh herbs as dried herbs. For example, one tablespoon of fresh basil equals one teaspoon of dried basil.

Dutch Oven Roast Chicken with Herbs

Last June after a fun hike from Woods Lake to Winnamuca Lake, near California’s Carson Pass, I roasted a chicken in my 12-inch Dutch oven for my family and my parents. The chicken, which was flavored with rosemary, thyme and chervil, browned nicely in the Dutch oven.

1 3 to 4-pound chicken
Salt and ground black pepper, to taste
3 cloves minced garlic
4 sprigs fresh rosemary
4 sprigs fresh thyme
4 sprigs fresh chervil
1/2 cup chicken stock or wine

Use a 12-inch Dutch oven for this recipe. Ignite 25 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.

Wash chicken, pat dry and place on a baking rack, breast-side up, in oven. Lightly season the chest cavity and skin with salt, pepper and garlic. Place 2 thyme and rosemary sprigs inside the chest cavity and chop the remainder. Sprinkle chopped herbs over skin.

Place lid on oven. Arrange 17 charcoal briquettes to the oven lid and 8 briquettes underneath. Bake about 1-hour and 15 minutes until juices run clear and the leg easily pulls apart. Cut into chicken into quarters. Serves 4 to 5. Use pan drippings to flavor side dished if desired.

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.

Campfire hash

When papa makes his world-famous campfire hash, he expects those who call him papa to eat it. Maybe next time!

Faced with leftovers in the ice chest, I made a quick hash in a cast iron skillet over the campfire this morning. Leftover cottage fried potatoes, diced chicken and broccoli with three eggs made for a great breakfast.

Hash is quick. And it makes leftovers go away. I recommend planning one hash day for a week-long camping trip.

To prepare, chop or grind equal portions of meat, potatoes and onions. The traditional approach is to run the meat and vegetables through a meat grinder. I prefer to serve a more chunky hash.

Heat a medium-sized cast iron skillet over medium-high to high heat. Add a couple tablespoons of oil (or bacon grease from the morning bacon) to the skillet. Add the hash ingredients to the skillet.

Brown the hash, turning with a spatula after several minutes. Season with kosher salt and ground black pepper. Let the hash cook at least 10 to 15 minutes or until it's crisp and cooked through.

To cook eggs, remove the skillet from the fire. Make a shallow depression for each egg. Hold the skillet level and carefully crack an egg into each depression. Cover with a lid, return skillet to the fire and cook until the eggs are cooked to the desired doneness.

Have plenty of hot sauce on hand. While the grandchildren may not like it, campfire hash is one of those dishes that cries out for hot sauce. Three or four varieties will satisfy the tastes of any large group.

And don't forget the most American of all hash toppings -- tomato catsup. A little catsup will encourage the grandchildren to eat it next time!

Chicken breasts with sun-dried tomato and mushroom sauce

Here's a recipe that I modified from a Campbell's Soup magazine add. I worked it up to 25 servings, which is the number of residents that I feed at work. I also added extra mushrooms to the sauce to boost its flavor.

CHICKEN WITH SUN-DRIED TOMATO AND MUSHROOM SAUCE

25 (5-ounce) chicken breasts
1/2 medium onion, diced fine
1 pound mushrooms, sliced thin
1 (50-ounce) can cream of mushroom soup
3-3/4 cup water
1-1/4 cup sun-dried tomatoes
5 tablespoons red wine vinegar
3/4 cup basil leaves, chiffonade
Salt and ground black pepper, to taste
1-1/4 cups freshly grated Parmesan cheese

Heat oil in a one or more skillets or saute pans over medium-high heat. Add chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken waiting hotel pan.

Heat about 1/4-cup olive oil in skillet or saute pan over medium heat. Add onion and mushrooms and cook onions are soft and mushrooms begin to brown. Stir soup, water, tomatoes, vinegar and basil into onion and mushroom mixture. Heat sauce to a boil, stirring occasionally.

Pour sauce over chicken in the hotel pan and place in 350-degree oven. Cook for 10 to 15 minutes or until the chicken is cooked through. Serve chicken and sauce over the eggs noodles or steamed rice. Garnish with the cheese and sliced basil.

Turkey stock

While I don't run a pure scratch kitchen, I find it hard to let two turkey carcasses go to waste.

A simmering stockpot is the perfect destination for the leftover bones, which I often freeze after serving a turkey dinner.

Turkey stock gives me a chance to return to my culinary roots, to a day when military cooks made the entire meal from scratch. There was no other way.

Even as "convenience food" crept into Navy food service, most galleys continued to scratch-cook most entrees, side dishes and baked items.

We rarely made stock, especially at sea. As the supply of bones diminished, it became increasingly impractical. Plus, dedicating one steal-jacketed kettle on small ships was impractical.

By the time I discharged from active duty in 1979, boneless meats (including raw white and dark meat turkey rolls) had replaced bone-in cuts in the supply system. Commercially available chicken and beef base had replaced the stockpot.

I was thrilled by the opportunity to produce a two-gallon batch of turkey stock each month. Stock production gives me a chance to teach stock-production to residents that enjoy cooking.

TURKEY STOCK FOR A CREW

Add appropriate kitchen scraps to the stockpot. This is a good way to use onion peels, parsley stems, celery tops and tomato ends. Save for the two or three days leading to stock production.

2 turkey carcasses, about 12 to 14 pounds
2 large onions, roughly chopped
6 ribs celery, roughly chopped
4 carrots, roughly chopped
3 bay leaves
3-4 garlic cloves
1 teaspoon peppercorns
Water to cover

Break up carcass and place in 16- to 20-quart stockpot. Add remaining ingredients. Cover with cold water.

Bring to a boil over heat. Reduce heat to low and simmer for 3 to 4 hours, skimming occasionally, until turkey flavor comes through in the stock.

Strain through a fine mesh strainer into large container. Cool in ice water bath until the internal temperature of stock drops to 41 degrees or less. Refrigerate or freeze in desired amounts.

Yield varies, but you should realize 1-1/2 to 2 gallons.