Fall Series Premiere October 17, 2006

Fall Series Premiere October 17, 2006
On RFD-TV
Channel 9409 on DISH Network
Channel 379 on DIRECTV
Tequila Chicken & Ribs
Serves 8 to 10
Fall Series: Episode #901
2 slabs pork spareribs
1 chicken, cut up or “pick of the chick” pieces
Bourbon BBQ Rub (Campfire Gourmet Spice Kit #1)
Tequila Barbecue Sauce (recipe follows)
Rinse ribs and chicken, and pat dry. Cut ribs into pieces with 3 ribs each – rub meats with Bourbon
BBQ Rub. This can be done 24-hours in advance if desired, and kept in cooler until ready to cook.
Place a metal baker’s rack or meat trivet in the bottom of a 14” Dutch oven. Arrange chicken on the
bottom layer, and cover with ribs. Add about 1/4 cup of water in the bottom of Dutch oven, and cook for
1 hour and 15 minutes over medium high heat using next-to-longest hook first; then raising to middle
hook once meat juices begin to sizzle.
Once done, grill ribs and chicken on Swing Grill over a solid bed of medium coals. Baste generously
with Tequila Barbecue Sauce; turn over and brown each side, about 4 to 5 minutes.
Tequila Barbecue Sauce
Yield: approx 2 cups when reduced as directed
1 12-oz can frozen pineapple juice concentrate, thawed
1 6-oz can tomato paste
1 cup Tequila
1/4 cup lemon juice
2 tbs white vinegar
2 tbs finely minced garlic
1 tsb jalapeno peppers, minced fine (remove seeds and membranes if you don’t like it hot!)
1 tbs hot sauce
In a large mixing bowl, combine all ingredients. Bring to a boil in a large skillet or Dutch oven over
medium-high heat. Stir often and continue to cook until reduced by 1/2, about 20 minutes.
Cook’s Tip: This recipe needs to reduce in order for the flavors to blend and compliment each other.
Just “heating” the sauce will produce undesired results! If you do not like the flavor of Tequila –
substitute white wine, or even white grape juice. It won’t taste the same…but will be good, too!
Caribbean Potato Salad
Serves 8 to 10
Fall Series: Episode #901
2 russet potatoes, peeled and cut bite-size
2 sweet potatoes, peeled and cut bite-size
1 cups frozen corn
1 Tbs prepared Dijon-style mustard
3 Tbs fresh lime juice
2 Tbs chopped fresh cilantro
2 cloves garlic, minced
1/3 cup olive oil
1 tsp salt
1 tsp ground black pepper
1 cucumber, quartered lengthwise and chopped
1 small can pineapple chunks
1/2 red onion, diced
1/4 cup finely chopped peanuts
Place the russet potatoes into a Dutch oven, and cover with salted water. Bring to a boil, lower the heat,
and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Once the potatoes
are tender – not mushy – add corn kernels; cook another minute or two. Drain through a colander.
Rince with cold water to stop the cooking process, and set aside.
In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt
and black pepper.
Add potatoes to dressing along with cucumber, pineapple, and red onion. Toss well. Serve at room
temperature or chilled. Top with the peanuts just before serving.
Berry Cheesecake Brownie
Serves 6 to 8
Fall Series: Episode #901
1 6-oz package semi-sweet chocolate chips
1/2 cup butter
1-1/4 cups sugar, divided use
4 large eggs, divided use
3 tsp vanilla extract, divided use
3/4 cup self-rising flour
1 8-oz package cream cheese
2 tbs all-purpose flour
1 tbs fresh lemon juice
1 cup fresh OR frozen, un-thawed raspberries
Line Dutch oven with Release foil. Combine chocolate and butter in a heavy skillet; melt over low heat, stirring
frequently. Cool and pour into a medium mixing bowl. Stir in 3/4 cup sugar. Whisk in 3 beaten eggs, one at a time;
then 2 tsps vanilla and salt. Stir in 3/4 cup of flour and mix well, but do not over blend.
In a small mixing bowl beat together cream cheese with 1/2 cup sugar using an electric mixer at medium speed
until fluffy. No electric mixer? Just hand-whip until creamy and fluffy! Add 1 egg, 1 tsp vanilla, 2 tbs flour and
lemon juice - beat until smooth. Spread in an even layer over brownie batter staying 1 inch inward from sides;
sprinkle with berries. Bake about 30 minutes over medium heat on middle hook, then raise to next to shortest
hook for 30 minutes, or until top is puffed and brownie appears done around the sides. Cool before cutting.
Kitchen directions: Bake for one hour at 325° until cheesecake is puffed and bownie is slightly firm.
Cajun Chicken and Sausage
Serves 4 to 6
Fall Series: Episode #902
1 whole chicken (cut up)
Cajun Kickin’ spice
1/3 pound Andouille sausage
1/2 cup olive oil
1 lg. Red onion, chopped
1 lg. Red bell pepper, cut into thin stips
8 cloves garlic, chopped
2 cups chicken broth or stock
Cajun Sauce (see recipe below)
3 bay leaves
5 Pepperoncini peppers, cut into rounds
1 tsp thyme
2 tbs softened butter
1/4 cup chopped fresh parsley
4 cups cooked white rice
Cajun Sauce
1/4 cup olive oil
1 cup minced onion
1/2 cup minced green pepper
1 jalapeno pepper, seeded and minced
white pepper and salt
2 tbs. minced garlic
1 can diced tomatoes
2 cups Heinz ketchup
1 cup water
1/2 cup Worcestershire sauce
1/2 cup Chablis wine
1/4 cup lemon juice
1/4 cup maple syrup
1/4 cup Tabasco
1/4 cup Gulden’s Spicy Brown mustard
1/4 cup dark brown sugar
2 tbs Durkee Six Pepper Blend
Season the chicken with salt and pepper; heat oil over medium high heat in skillet on the Swing Grill.
When hot, but not smoking, add the chicken and brown for 3 to 4 minutes on each side. Place in 12” or
12” deep Dutch oven, skin-side up. Put onions and peppers into the skillet of oil, season with a little salt
and pepper, and cook for about 3 to 4 minutes. Add garlic at the end for 1 minute; then transfer to
Dutch oven over chicken.
To make Cajun Sauce, simply combine all ingredients above and mix well. Pour in chicken broth and
add the Cajun Sauce over chicken; add bay leaves, pepperoncini, thyme, and vinegar. Stir carefully,
just to mix, and bring to a simmer; then cook for about 20-30 minutes.
Meanwhile, cut sausage into bite-size pieces and cook in the same skillet. When chicken has simmered
for 20 minutes, add the sausage, stir carefully, and simmer for 15 minutes more. Add butter and parsley
to the warm cooked rice. Serve Cajun Chicken and Sausage over the rice.
Sausage Stuffed Bread
Serves 4 to 6
Fall Series: Episode #902
1 can crescent rolls
2 tbs olive oil
1/4 cup finely chopped onion
1/4 cup chopped red bell pepper
salt and pepper
2 cloves garlic, minced
1/2 lb. bulk sweet Italian sausage
5-6 slices provolone cheese
1/4 cup sliced black olives
1/4 cup grated Romano cheese
fresh basil leaves
Roll out crescent rolls on a piece of Release foil, and seal perforations. Heat oil in a large skillet, and
cook onions and peppers, with a little salt and pepper, until soft – add garlic at the end. Crumble in the
sausage and cook until done. Drain sausage in a colander and let it cool.
Cover crescent roll dough with provolone slices, leaving a 2-inch border around the edge. Top with the
sausage mixture, followed by the olives and Romano cheese. Chop the basil and sprinkle over the
stuffing.
Diagonally slice the edges of the dough down both sizes about 1-1/2 inch apart. Fold one end of the
dough up and over the stuffing. Take the first diagonal slice of dough on one side and pull it over the
top of the stuffing to start the “braid”. Continue with the other side, and alternately pull the slices over
the top until you reach the other end. Fold the end piece over the top of the stuffing to close the “braid”.
Don’t worry about trying to cover the whole top with dough…this is not necessary,
Spray a pizza stone with oil, or line a Dutch oven with Release foil; and put the bread braid in the
middle. Brush the bread with a little olive oil or egg white, and bake for 40-45 minutes, until golden
brown. Cool for 20 minutes before cutting into 2-inch slices for serving.
Granny Smith Coleslaw
Serves 6
Fall Series: Episode #902
4 cups chopped Granny Smith apples
2 tbs lemon juice
2 cups chopped green cabbage (“pre-shredded” is fine)
1 cup chopped red cabbage
1 red pepper, chopped
2 green onions finely chopped
2 tbs chopped sweet pickles
Confetti Slaw Dressing (recipe follows)
Toss apples with lemon juice. Combine remaining ingredients in large bowl; toss to coat with Confetti
Slaw Dressing.
Confetti coleslaw Dressing
1/4 cup mayo
1/4 cup sour cream
2 tbs sweet pickle juice
2 tsp spicy, coarse deli mustard
1/2 tsp honey
1/4 tsp black pepper
1/8 tsp celery seed
Combine all ingredients together, and mix well.
Campfire Meatballs
Serves 4
Fall Series: Episode #903
1 lb. ground sirloin
1/2 cup uncooked instant rice
2 eggs, beaten
1/2 cup ketchup
1 pkg. vegetable soup mix
1/4 cup finely chopped onions
1/4 cup finely chopped Jalapeno pepper (seeded)
1 can stewed tomatoes
1 bottle light beer
2 tsp. chili powder
1 tsp. cumin
3 tbs. flour
Mix ground beef, rice, eggs, onions, soup mix, and pepper. Shape into four meatballs about the size of
a softball. Combine tomatoes, beer and chili powder in a Dutch oven. Place meatballs into liquid, not
touching, if possible. Heat to boiling over high heat, using longer hook. Cover and raise to higher hook
to reduce heat and simmer for 20 minutes. Remove lid and continue baking until meatballs brown.
Kitchen directions: Bake at 350° uncovered for about 45 minutes until brown and done.
Potato salad with a twist
Serves 6
Fall Series: Episode #903
1 pkg frozen French green beans
6 red skin new potatoes, quartered
1/2 cup olive oil
1/2 cup minced onion
1/4 cup French Dijon mustard
1/4 cup mayonnaise
2 tsp red wine vinegar
1/2 tbs each dried oregano and dried thyme
Salt and freshly ground black pepper
2 plum tomatoes, seeded and minced
Bring a pot of lightly salted water to a boil, and cook potatoes until just tender. Add the beans and cook
3 to 5 minutes more, until bright green and cooked through but not mushy. Drain the potatoes and
beans in a colander, then cover with cold water to stop the cooking. When cool, drain well, and let dry.
Place in a large serving bowl.
In a small skillet, heat 1 tbs of the oil over medium heat. Add the onion and cook about 5 minutes. In a
small mixing bowl, whisk together the mustard, mayonnaise, vinegar, herbs, and salt and pepper to
taste. Drizzle in the remaining oil and whisk until emulsified. Add the onion and tomato to the beans.
Add the dressing and toss well. Taste for salt and pepper. Set aside at least 30 minutes to let the
flavors blend. Serve at room temperature.
Lemon-Raspberry tart
Serves 4 to 6
Fall Series: Episode #903
Crust
2 cup self-rising flour
1/2 cup butter
1 cup sugar
1 egg
1 tsp vanilla
1 tbs milk
Filling
1 pkg. lemon pudding mix
egg yolks & water (as directed for pudding on box)
Fresh Raspberries
Cream butter and sugar. Add egg, vanilla and milk – then flour to make a stiff dough. Take one half of the dough,
make a ball, and roll into a circle; then spread in bottom of Dutch oven lined with Release foil, or oven safe pie
dish. Bake about 8 to 10 minutes covered over fairly high heat until dough rises, but does not brown. Should be
like a big, soft cookie. Use the remaining dough for cookies, make a second tart, or freeze for later use.
Make lemon pudding as directed on box. Be sure to remove all egg white when separating yolks – it will curd.
Pour pudding into tart crust and allow to cool; then top with raspberries. If fresh raspberries are not available,
sliced strawberries or whole blueberries will work just as well!
South western Stuffed Peppers
Serves 6
Fall Series: Episode #904
3 bell peppers (red, orange, yellow or green)
1 can (15-oz) black beans, rinsed and drained
1 cup shredded pepper-Jack cheese
3/4 cup medium salsa
1/2 cup frozen corn
1/2 cup chopped green onions
1/3 cup uncooked long-grain minute rice
1 teaspoon chili powder
1 teaspoon turmeric
1/2 teaspoon cumin
sour cream (for serving)
Cut peppers in half, right through the stem. Remove seeds and membranes. Combine beans, cheese,
salsa, corn, onions, rice, and spices in medium bowl. Spoon filling evenly into each pepper half. Place
in Dutch oven on baker’s rack covered with a piece of aluminum foil (will help prevent melted cheese
from sticking for easier cleanup).
Bake over medium high heat on middle hook for about 30-35 minutes. If you like the peppers rather
crisp, remove when filling is thoroughly heated.
Kitchen directions: Bake for 35 minutes at 375°
Banana chocolate wontons
Serves 8 to 10
Fall Series: Episode #904
1 cup milk chocolate chips
1 cup butterscotch chips
1 cup white chocolate chips
2 bananas, peeled and sliced into 1/2 in. pieces
1 pkg. small wonton wrappers
peanut oil
chocolate syrup
Lay a wrapper on cutting board; place one banana slice on wrapper, and add 4 to 5 chips. Fold all four
corners together over banana and chips, moisten slightly with water, and twist to close the wonton
wrapper. Drop into hot peanut oil in 10” Dutch oven and fry until just golden brown. Remove and drain
on a paper towel. After they’ve cooled a bit, drizzle with chocolate sauce and enjoy!
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BBQ
Bacon Wrapped
Stuffed
Chicken
Serves 4
Fall Series: Episode #905
4 boneless chicken breasts
1/2 jar horseradish, coarse
1/2 cup Monterey Jack cheese
1/4 cup Asiago cheese
1 bottle BBQ sauce (your choice)
1 lb bacon (thick-sliced)
Cut a deep pocket in each chicken breast on the widest side, being careful not to cut all the way
through. Combine cheeses in small bowl. Stuff pocket generously with horseradish, then add about 2
tbs. of cheese. Wrap each chicken breast with 2 strips of bacon. Begin by overlapping with first fold,
and secure by tucking the end of the bacon under the last fold. Grill and baste with your favorite BBQ
sauce until bacon is done.
Cook’s Tip: When grilling meats, especially chicken, the meat will easily turn loose of the grill surface
when it is ready to turn. If your chicken or bacon “sticks” leave it alone until it turns easily. When this
happens on each side, the chicken is usually done, without being over cooked.
Hash
Brown
Spinach
Casserole
Serves 6
Fall Series: Episode #905
1 bag (1 lb. 14 oz.) shredded hash brown potatoes
1-1/2 cups sharp Cheddar cheese, shredded
1 small onion, minced
1 can cream of chicken soup
1/2 cup beef broth
1 stick butter, melted
1 teaspoon salt
1 teaspoon black pepper
1/2 cup crumbled bacon (Hormel® already cooked is fine)
1 large bag spinach, chopped large and steamed just until wilted
1/2 cup Monterey Jack cheese, shredded
1 large can Durkee® French Fried Onions
Mix melted butter with frozen potatoes until well blended and potatoes are coated. Add cheese, onions, 1/2 can
of French fried onions, salt and pepper – and blend well. Mix soup and 1/2 cup beef broth, add to potatoes and
blend well.
Add 1/2 the potato mixture into foil-lined Dutch oven. Cover with spinach and Jack cheese, then add remaining
potato mixture. Bake over medium heat on middle hook for approximately 35 minutes until bubbly. Remove from
fire, top with remaining fried onions, cover with top coals, and continue baking until top is slightly brown.
Kitchen directions: Cover with remaining onion rings and bake for 30-35 minutes at 350°
Szechwan Beef Stir-Fry
Serves 6
Fall Series: Episode #906
2 pound beef flank steak
4 Tbs soy sauce
4 Tbs dark roasted sesame oil, divided use
4 tsp granulated sugar
2 tsp cornstarch
4 cloves garlic, crushed
2 Tbs minced fresh ginger
1/2 tsp crushed red pepper pods
1 small red bell pepper, seeded and cut into 1-inch pieces
1 8-ounce package frozen baby corn, defrosted or 1 can
1/2 pound pea pods, julienned
2 cups fresh bean sprouts
Cut beef steak across the grain into thin strips. Combine soy sauce, 2 tsp sesame oil, sugar and
cornstarch; stir into the meat strips and set aside.
Heat remaining 2 tsp sesame oil in large skillet over medium-high heat. Add garlic, ginger and pepper
pods; cook 30 seconds. Add bell pepper and corn; stir-fry 1-1/2 minutes. Add pea pods; stir-fry 30
seconds. Remove vegetables. Cook beef and sauce mixture in skillet for about 5 minutes – do not
overcook this cut of meat. Return vegetables with the beef in skillet, add bean sprouts and heat
thoroughly.
Spring Rolls
Serves 8 to 10
Fall Series: Episode #906
6 sliced mushrooms
3 Tbs peanut oil
1 Tbs sesame oil
1 garlic clove, finely minced
1/2 tsp finely grated fresh ginger
8 ozs. ground pork
2 cups shredded Napa (Chinese) cabbage
1 can water chestnuts, chopped
1 cup chopped bamboo shoots
2 cups bean sprouts
6 green onions, finely chopped
1 Tbs light soy sauce
1 Tbs fish sauce
1 tsp salt
3 tsp cornstarch mixed with 3 Tbs cold water
1 20-count package spring roll wrappers
peanut oil for frying
Heat peanut and sesame oil in a wok over low heat and slowly fry garlic and ginger for a few seconds.
Add pork, raise heat and stir-fry until browned. Add prepared vegetables, soy sauce, fish sauce and
salt; mixing well. Push mixture to one side and tilt wok or skillet so liquid gathers. Stir in cornstarch
mixture and cook, stirring, until thickened. Remove wok or skillet from heat and mix thickened liquid into
the filling. Set aside and allow to cool completely.
Put 2 Tbs of filling mixture at one end of a spring roll wrapper and roll up, turning in the sides so that
filling is completely enclosed. Dampen edges with water or a mixture of cornstarch and water and press
to seal. Fry in a 10” or 12” deep Dutch oven in hot peanut oil until golden brown. Do not fill Dutch oven
past one-half, and test with water before frying. When oil is ready, water will sizzle and ping.
Asian Soup
Serves 6 to 8
Fall Series: Episode #906
1 lb lean ground beef
1 tbs toasted sesame seeds
2 10.5-ounce cans beef consommé
2 cups water
2 cups fresh bean sprouts
1 head bok choy, sliced in thin strips
1/4 cup diced red bell pepper
1/2 cup sliced fresh mushrooms
4 green onions, diced
2 tbs Durkee Six-Pepper Blend or Szechwan Pepper Blend
In a large skillet, brown ground beef over medium high heat. Add pepper blend, sesame seeds,
consommé, and water. Bring to a boil, reduce to a simmer, and cook for 10 minutes. Add bean sprouts,
bok choy, green onions, red pepper and mushrooms. Cook another 20-30 minutes at a simmer.
flat-iron chicken
Serves 4 to 6
Fall Series: Episode #907
1 whole chicken, trimmed of excess fat, rinsed and patted dry
1 Tbs minced fresh rosemary leaves
2 Tbs Cajun Lemon Pepper spice (Campfire Gourmet Spices)
1 Tbs coarsely chopped garlic
Extra-virgin olive oil
1 lemon, quartered
Remove the backbone by slicing straight down the spine on both sides, through the ribs. Lay chicken bone-side
down and crack the breast bone to lay flat. If skillet is small, split the chicken in half, making two pieces. Salt and
pepper well. Mix together the rosemary leaves, salt, Cajun Lemon Pepper, garlic, and 3 tbs of the olive oil. Rub
this mixture all over the chicken. Carefully separate skin from meat by slicing the membrane between the two and
stuff some of the mixture under the skin.
Preheat two large skillets over medium-high heat for about 3-5 minutes. Pour olive oil in the larger skillet to cover
the bottom, and heat. Place the chicken in this skillet, bone side down. Place a piece of Release foil over the
chicken and then top with the other skillet. Place a large rock or cinder block in the top skillet. The basic idea is to
flatten the chicken by applying a fair amount of weight evenly over its surface.
Cook over medium-high heat for 20-25 minutes (depending on the size of your chicken); turn once and cook for
an additional 20-25 minutes on the other side. Turn over once more and chicken will be nicely done and juicy.
Serve with lemon wedges.
Walnut broccoli casserole
Serves 4 to 6
Fall Series: Episode #907
3 cups fresh broccoli florets
1/4 cup butter
1/4 cup all-purpose flour
2 tsp chicken-flavored base
2 cups milk
1/4 cup Fontina cheese, shredded or thinly sliced
3 tbss butter or margarine
1 6-oz package herb-seasoned stuffing mix
1/2 cup chopped celery
1/2 cup chopped red onion
1/3 cup chopped walnuts
1 cup shredded cheddar cheese
Steam broccoli until just barely tender – do not over cook. Arrange broccoli florets in a lightly greased, ovensafe
baking dish and set aside. Melt 1/4 cup butter in a skillet over low heat; add flour and chicken base, stirring until
smooth, but do not allow to brown. Gradually add milk; cook over medium heat, stirring constantly, until thickened
and bubbly. Add cheese and stir until melted, thinning with a little more milk as needed. Pour mixture evenly over
broccoli.
Combine 1-1/3 cups water and 3 tbs butter in a small pan; cook over low heat until butter melts. Stir in stuffing mix
with chopped celery, onions and walnuts. Spoon mixture on top of sauce layer and top with cheddar cheese.
Bake for 30 minutes over medium heat on middle hook.
Kitchen Directions: Bake for 30 minutes at 375°
Butterscotch rum cake
Serves 6 to 8
Fall Series: Episode #907
1 pkg butterscotch chips
1 pkg white chocolate chips
1 box yellow cake mix
4 large eggs
3/4 cup sour cream
1/2 cup milk
1/2 cup dark rum
1/4 cup butter, softened
1 cup finely chopped walnuts or pecans
1-1/2 cups chopped pecans
Glaze (see recipe below)
Melt butterscotch chips with 1 tbs milk, stirring until smooth; cool to room temperature. Combine cake mix, eggs,
sour cream, milk, rum, butter and melted morsels in large mixer bowl. Hand beat until moistened (or with electric
mixer for 2 minutes). Stir in 1 cup finely chopped pecans. Pour into Release foil-lined Dutch oven. Bake for 50 to
60 minutes over medium heat on middle hook until cake begins to pull away from the sides and becomes firm
almost to the middle. Remove from fire and add top coals; continue to bake for approx. 10-15 minutes until top is
golden brown and cake is firm to the touch in the middle. Pour Glaze over cake; sprinkle with 1/2 remaining
chopped nuts.
Glaze: Melt remaining white chocolate chips with 2 tbs of milk in a small skillet, stirring until smooth.
Kitchen Directions: Bake for one hour at 350°
BBQ Worth Braggin’ About
Serves 8 to 10
Fall Series: Episode #908
1
2
4
3
2
2
2
1
large white onion, chopped
jalapeño peppers, seeded and finely chopped
tbs olive oil
lbs lean beef chuck roast, cut into 2-in. pieces
boneless pork butt, cut into 1-inch pieces
Tbs chili powder
tsp ground cumin
tsp ground coriander
1
3
1
2
2
tsp dried oregano
cloves garlic, minced
28-oz can crushed tomatoes
cups beef broth
bay leaves
small flour tortillas
white and red onion, sliced very thin
bread and butter pickle slices
In a Dutch oven over medium heat, braise all the meat in 2-3 tbs. olive oil and transfer to 12” deep
Dutch oven. Heat 1 tbs olive oil in same skillet and cook onion and jalapeño peppers until just tender.
Add to beef and season with chili powder, cumin, coriander and oregano; stir to mix. Combine garlic,
tomatoes, beef broth and bay leaves; pour over meat. Cover and bring to a boil; then raise to next-toshortest hook, and simmer for 1-1/2 hours. When done, cool meat and pull apart or shred, set aside.
Combine meat and sauce. Serve wrapped in flour tortillas with pickles and onions on the side, or on
toasted buns.
Stuffed Chiles
Serves 6 to 8
Fall Series: Episode #908
1 cup Minute® rice
1 tsp ground turmeric
8 Anaheim (or other mild) chili peppers
3/4 cup chopped Roma tomatoes
1/4 cup chopped green onion
1/2 cup Monterey Jack Cheese, finely shredded
1/2 tsp salt
fresh cilantro leaves
Cook rice with turmeric according to package directions. Leaving stems intact, cut a slit lengthwise from
stem to tip of each pepper to create a cavity for stuffing. Carefully remove seeds and membranes,
making a boat out of the pepper.
Combine cooked rice, tomatoes, green onions and cheese in large bowl; mix well. Fill each pepper with
the rice mixture. Place peppers on trivet or baker’s rack in Dutch oven lined with foil over the top of the
baker’s rack (for easier cleanup). Cover; cook until peppers are heated through and cheese is melted –
about 15 to 20 minutes over high heat on medium hook. Garnish with cilantro leaves, if desired.
Corn stuffed tomatoes
Serves 6
Fall Series: Episode #908
6 small tomatoes
1/2 tsp salt
1/2 cup Italian-seasoned bread crumbs
1 can corn kernels, drained
1 can black-eyed peas, drained
2 Tbs green pepper, chopped fine
2 Tbs celery, chopped fine
2 Tbs onion, chopped fine
2 Tbs half and half
1 Tbs butter, melted
1 tsp ground pepper
1/4 cup mozzarella cheese, shredded
1/4 cup water
Cut a thin slice off the top of each tomato; scoop out and discard the pulp. Invert the tomatoes on paper
towels to drain. Once drained, sprinkle salt and pepper inside the tomato.
Meanwhile in a bowl combine the bread crumbs, corn, peas, pepper, green pepper, celery, onion, half
and half, and butter. Mix to combine and then spoon the corn mixture into the tomato shells. Place the
filled tomatoes on wire rack or trivet in Dutch oven. Sprinkle the top of the corn/pea mixture with
cheese. Pour just enough water into the Dutch oven to touch the bottom of the stuffed tomatoes and
bake covered, but with lid cracked to release some of the moisture, for 30 minutes or until tomatoes are
tender. Serve immediately.
Sweet potato pecan Pie
Serves 8
Fall Series: Episode #908
Filling
1 prepared pie crusts
2 cups cooked, mashed sweet potatoes
3/4 cup sugar
1 large egg, light beaten
1/2 tsp salt
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1 tsp vanilla
1/2 cup sweetened condensed milk
Topping
1 cup coarsely chopped pecans
2 large eggs, beaten
2 tbs butter, softened
2 tsp whiskey
1/2 cup sugar
1/2 cup light corn syrup
Bake in deep dish pie plate – well sprayed. Place the pie crust in the dish to cover the bottom. Mix all
the ingredients for the filling in a large bowl; mix well and set aside.
Mix all the topping ingredients in another bowl and set aside. Spoon the sweet potato filling into the pie
shell, and level the surface. Pour the pecan topping over the filling. Fold in the sides of the crust toward
the middle of the pie. Place pie plate in an appropriately sized Dutch oven on a baker’s rack. Bake
over medium heat for about 1 hour on middle hook over medium high heat, until the crust is golden and
the filling is set and firm. Cool well before cutting. Serve with whipped cream.
Kickin’ Spicy Meatloaf
Serves 6 to 8
Fall Series: Episode #909
1-1/2 pounds ground beef
1/2 pound ground pork
3/4 cup canned whole kernel corn
1/2 cup crumbled cornbread (make ahead or use cornbread croutons well-crumbled)
1/2 cup sour cream
1/2 cup shredded pepperjack cheese
1/2 cup finely chopped onion
1/4 cup milk
1 egg, lightly beaten
3 fresh jalapeno peppers, seeded and minced
2 cloves garlic, minced
1 tsp kosher salt
1 tsp freshly ground black pepper
1 jar salsa
Line Dutch oven with release foil. Mix the ground beef and pork in a large bowl. In a separate bowl, mix the corn,
cornbread, sour cream, pepperjack cheese, onion, milk, egg, jalapeno peppers, garlic, kosher salt, and pepper.
Gently mix the corn mixture into the meat. Form into a rounded loaf shape, and place in the foil-lined Dutch oven.
Cover with salsa. Bake about 45 minutes over medium heat, remove the lid and continue baking about 20
minutes until done. Removing the lid will allow the meatloaf to brown.
Sweet Potato Griddle Cakes
Serves 6 to 8
Fall Series: Episode #909
3 med sweet potatoes
3/4 cup chopped green onions
1 small red onion, diced
1-1/2 cups fresh bread crumbs (small pieces)
2 Tbs olive oil
1 large egg
2 Tbs chopped fresh rosemary
2 Tbs flour
1 tsp salt
1 tsp white pepper
peanut oil
Bake sweet potatoes in Dutch oven on baker’s rack until soft. Cool and peel. Sauté onions and garlic in
olive oil until just tender. Mash the potatoes in a bowl, add onions and garlic with all remaining
ingredients and mix well. Chill mixture in cooler for 15 minutes if desired, as this will help to easier form
the cakes. Form batter into small cakes or patties. Heat oil in skillet and drop in cakes, frying until
golden brown on each side. Serve with a small dollop of Maple-Jalapeño Sour Cream.
Maple-Jalapeño Sour Cream
1 cup sour cream
2 Tbs pure maple syrup
3 tsp jalapeño pepper, seeded and minced
2 tsp lime juice, fresh
Tabasco sauce, to taste
Combine all ingredients, mix well; chill until ready to serve.
Cook’s Note: We urge you to try this delicious condiment on the griddle cakes, as well as plain baked
sweet potatoes! It is surprisingly good!
Roasted Garlic Grilled Veggies
Serves 6 to 8
Fall Series: Episode #909
1 tbs Grilled Garlic Seasoning (Campfire Gourmet Spices)
2 tbs olive oil
2 med zucchini, cut into 1 1/2-inch pieces
2 cups fresh mushrooms
1 bunch asparagus tips
3 med yellow squash, cut into pieces
2 med onions, cut into quarters
2 red bell peppers, cut into bite-size pieces
Toss vegetables in large bowl Grilled Garlic seasoning, and olive oil. Place vegetables in grill basket,
and roast over medium high heat on Swing Grill until done. Stir frequently and add more olive oil if
needed, being aware that olive oil is flammable and may cause the flame to “flare up”.
Walnut Stuffed Salmon
Serves 4 to 6
Fall Series: Episode #910
2 tsp olive oil
1/4 cup minced onion
1 clove garlic, minced
4 cups chopped spinach
1/2 tsp each salt and pepper
1 cup each white AND brown Minute® rice, cooked
1/4 cup shredded cheddar cheese
2 tsp lemon zest
1/2 cup chopped walnuts
1 pound salmon fillet, skinned and pin bones removed
Heat oil over medium heat in large skillet. Add onions; cook until tender but not browned, about 5
minutes. Stir in garlic, spinach, salt and pepper, and cook just until spinach starts to wilt – about 3
minutes. Remove from heat.
Add cooked rice to spinach and stir in lemon zest until well combined. With a sharp knife, make an
incision along the length of the salmon fillet to make a pocket. Stuff with rice mixture.
Place salmon on pizza stone or on baker’s rack covered with Release foil and bake over high heat for
about 15-20 minutes. Remove lid and continue baking until salmon is fully cooked, about 10-15
minutes more. Transfer to cutting board and let rest 10 minutes before slicing.
French Green Bean Stuffing
Serves 6
Fall Series: Episode #910
1 cup butter
1 12-oz pkg frozen French cut green beans
2 onions, chopped
2 leeks, chopped
1 tbs Garlic Butter Seasoning (Campfire Gourmet Spices)
2 eggs, lightly beaten
1 16-oz package seasoned dry bread cube stuffing mix
2 cups hot water
In a skillet over medium heat, melt 2 tbs butter, and sauté the green beans, onions, and leeks until
tender. Season with Garlic Butter Seasoning. Mix in the remaining butter until melted.
In a large bowl, toss together the green bean mixture, eggs, and dry stuffing mix. Gradually blend in the
water. Transfer the mixture to a prepared, ovensafe baking dish. Place in Dutch oven on a baker’s rack.
Bake over medium heat on middle hook for about 40 minutes, or until lightly brown.
Kitchen Directions: Bake for 40 minutes at 350°
Caramel Twisted Blondies
Serves 6 to 8
Fall Series: Episode #910
1-1/2 cups firmly packed brown sugar
1 stick of butter, melted
2 eggs
2 tsp vanilla
1 cup chopped walnuts (optional)
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips
1-1/2 cups self rising flour
1/2 pkg. (14 oz) caramels
3 tbs milk
Line Dutch oven with Release foil, with ends of foil extending over sides of pan. Mix brown sugar, butter, eggs,
vanilla, walnuts and chocolate in large bowl until well blended. Add flour to brown sugar mixture; mix well.
Reserve 1 cup of the batter for later use; spread remaining batter into Dutch oven.
Bake over medium-high heat on next-to-longest hook for 15 minutes, or until just beginning to firm. Heat caramels
and milk until caramels are completely melted, stirring constantly. Pour over baked Blondie layer in Dutch oven;
spread to within 1/2 inch of edges. Spoon reserved cup of Blondie batter over caramel layer; cut through batter
with knife several times for marble effect. Bake over medium heat on middle hook an additional 15-20 minutes, or
until center is set. Remove from fire and allow to sit and continue baking (without top coals) until completely firm.
Allow to cool before cutting.
Kitchen Directions: Bake for 40 minutes at 350°
Sloppy Joes
Serves 4 to 6
Fall Series: Episode #911
1 Tbs olive oil (or cover bottom of Dutch oven)
1-1/2 lbs ground beef sirloin
1/4 cup brown sugar
2 tsp steak seasoning blend
1 medium onion, chopped
1 small red bell pepper, chopped
1 small green bell pepper, chopped
1 Tbs red wine vinegar
1 Tbs Worcestershire sauce
1 jar pizza sauce
1 cup mayonnaise
1/2 can tomato paste
1 can Chicken Gumbo Soup
4 crusty rolls
Heat a large skillet over medium high heat. Add oil and meat to the pan. Combine brown sugar and
steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned,
add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine
vinegar, soup, and Worcestershire sauce with meat for 5 minutes.
Add pizza sauce, mayonnaise, and tomato paste to meat mixture. Stir to combine. Reduce heat to
simmer and cook Sloppy Joe mixture for about 15 minutes until reduced and thickened.
Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and
cover with bun tops; or roll into flour tortillas with lettuce.
Three Potatoes in a Pot
Serves 6 to 8
Fall Series: Episode #911
2 russet potatoes, sliced 1/4 inch thick
2 sweet potatoes, peeled and sliced 1/4 inch thick
2 red skin potatoes, sliced 1/4 inch thick
2 medium onions, chopped large
1/3 cup grated Parmesan cheese
1 cup shredded sharp cheddar cheese, divided
1 cup shredded mozzarella cheese, divided
1 pound sliced bacon, cooked crisp and crumbled
1/4 cup butter, cubed
1 Tbs minced fresh or dried chives
2 tsp seasoned salt
1/2 tsp pepper
non-stick cooking spray
Spray the Dutch oven or line with Release foil. Layer potatoes and onions using 3/4 cup each cheddar
and mozzarella; sprinkle Parmesan over each potato and onion layer. Top with bacon, butter, chives,
seasoned salt and pepper. Cover and bake over medium heat for 40-45 minutes or until potatoes are
tender. Sprinkle with remaining 1/4 cup of cheeses.
Berry Cherry Cheesecake
Serves 6 to 8
Fall Series: Episode #911
2 (8-oz) packages cream cheese
1 cup white sugar
1 pint heavy cream
3 packages Pepperidge Farm® Milano cookies
1/2 can cherry pie filling
1/2 cup raspberry preserves
In a large bowl, cream together cream cheese and sugar. Set aside. In a separate bowl, whip heavy
cream until stiff peaks form. Fold whipped cream into cream cheese mixture. In smaller bowl, mix pie
filling and preserves.
Line the bottom and sides of disposable, round foil pan (or glass trifle bowl) with cookies standing up on
end. Pour half of the cheese mixture into pan or bowl, over the cookies. Top with raspberry filling and
spread evenly. Pour remaining cheese mixture over raspberry filling. Chill in cooler before serving.
Bleu Pork Chops
Serves 6
Fall Series: Episode #912
6 boneless pork loin chops, butterflied
1/4 cup crumbled Danish bleu cheese
6 slices bacon, cooked crisp and crumbled
1/4 cup chopped fresh chives (or green onions w/tops)
1 cup chopped apples
1/2 cup chopped pecans
Garlic Butter Seasoning (Campfire Gourmet Spices)
ground black pepper to taste
chopped fresh parsley for garnish
In a small bowl, mix together the bleu cheese, bacon, apples, pecans and chives. Divide into small
balls, and pack each ball into the pocket of a butterflied pork chop, flatten, close, and secure with
toothpicks (if needed). Season each chop with Garlic Butter Seasoning and pepper. Keep in mind that
the bleu cheese will be somewhat salty, so do not use extra salt. Place in a foil-lined Dutch oven, or
oven-safe baking dish sprayed with oil.
Bake for 15-20 minutes in the Dutch oven, or a bit longer if your chops are very thick. Cook until the
stuffing is hot, then remove lid and allow to brown until chops are to your desired degree of doneness –
do not overcook! Garnish with fresh parsley and let rest before cutting up to serve.
summer squash puffs
Serves 6
Fall Series: Episode #912
peanut oil for frying
4 medium yellow summer squash, cut into chunks
1 medium onion, grated
2 eggs, beaten
2/3 cup self-rising flour
2/3 cup Jiffy® corn muffin mix
2 tsp baking powder
3/4 tsp salt
Heat the oil in a 10” or 12” deep Dutch oven. Place the squash in a small Dutch oven with enough
water to just cover. Bring to a boil, and cook 10 minutes or until tender. Drain well, and mash slightly –
leaving some chunks.
In a bowl, mix squash, onion, and eggs. Add into mixture the flour, corn muffin mix, and salt.
Thoroughly blend.
Drop the squash mixture by rounded tablespoons (should be “bite-size”) into the hot oil, and fry until
golden brown. Typically, the squash puffs will drop to the bottom and float when they begin to get
brown and done. Drain on paper towels.
Apple spice dump cake
Serves 6
Fall Series: Episode #912
2 cans apple pie filling
1 box spice cake mix
1 cup melted butter
1/2 cup chopped pecans
Pour pie filling into greased 14” Dutch oven. Sprinkle dry cake mix over filling. Pour melted butter
evenly over cake mix and top with nuts. Bake for 40-50 minutes on medium hook over medium high
heat. This dish needs to “bubble” in order for liquid to soak through the cake mix on top. Remove from
fire once all the dry cake mix on top is “wet” and add top coals to slightly brown for about 10 minutes.
Kitchen Directions: Bake for 50 minutes at 350°
Cook’s note: You can also try baking this in the Lodge Enamelware Apple! We did and it turned out
great…however, do not use foil as shown in photo used to protect the Apple from becoming sootcovered. Place the apple in a skillet on Swing Grill over the fire, as the foil will reflect the heat and keep
this dish from cooking!
Oriental Ginger Chicken
Serves 6
Fall Series: Episode #913
1/2 cup water
2 Tbs water
1/2 cup brown sugar
3 Tbs olive oil
1/4 cup thinly sliced green onion
1/2 cup fresh ginger, grated
2 lb bone-in or boneless chicken thighs
3 Tbs fish sauce
salt and fresh ground pepper
1/2 tsp red pepper flakes
green onions for garnish (sliced into rings, including green tops)
Heat brown sugar in 2 tbs water in skillet. Stir frequently until sugar completely dissolves and cook about 5
minutes. Swing away from heat, and pour in the 1/2 cup water – blend well. Set aside on warming grill. In
second skillet, heat olive oil and add green onion and ginger. Cook, stirring frequently until softened and starting
to brown. Transfer to small bowl.
Using same skillet, add chicken seasoned well with salt and pepper, cook about 2 minutes per side; the chicken
does not need to become completely done. Mix fish sauce, red pepper flakes, and caramelized brown sugar –
add to chicken. Reduce heat, and allow to low-boil for about 20 minutes, turning chicken every few minutes. Stir
in the reserved green onion and ginger and cook a final 3 to 4 minutes just to blend the flavors. Serve over
peanut rice; garnish with green onions.
Peanut Rice
Serves 6
Fall Series: Episode #913
2-1/2 cups long grain & wild rice
4 chicken bouillon cubes
4-1/2 cups chicken broth
5 Tbs butter
1/2 cup finely chopped green onion
1-1/4 cups peanuts (roasted unsalted), chopped fine
1/4 cup minced fresh parsley
1 tsp dried basil
1 tsp ground ginger
1 tsp ground black pepper
1 tsp salt
In a saucepan bring 4-1/2 cups chicken broth with 4 chicken bouillon cubes to a boil. Add rice and stir.
Reduce heat to low, cover and simmer for 30-40 minutes – or until liquid is absorbed.
butter in a small skillet over medium heat. Sauté peanuts until slightly toasted, then add green onions,
parsley, basil, ginger, pepper and salt. When onions are tender stir mixture into rice and mix well.
Moisten with additional chicken broth if needed.
Oriental Salad
Serves 6 to 8
Fall Series: Episode #913
1 head Napa cabbage, chopped
1 head Romaine lettuce, chopped
1 green onion, chopped
1 red pepper, chopped
1 tomato, chopped
1 canister chow mien noodles
4 Tbs butter
3 Tbs sesame seeds
1/2 cup cashew pieces
3/4 cup oil
1/4 cup vinegar
1/2 cup sugar
2 Tbs soy sauce
Slice greens for salad. Toss greens and vegetables together in large bowl. Brown chow mien noodles,
sesame seeds and cashews in butter. Cool.
Boil and stir the oil, vinegar, sugar and soy for one minute. Cool and reserve until ready to serve. Toss
greens, noodle/nut mixture and dressing. Serve immediately once all ingredients are mixed; salad will
not keep.
Banana Cake
Serves 6
Fall Series: Episode #913
1/2 cup butter
1-1/4 cup sugar
2 eggs
1/2 cup sour cream
1-1/2 cup very ripe, mashed bananas (about 3-4)
1-1/2 cup self-rising flour
1 tsp vanilla
1/2 cup chopped walnuts
Use Release foil-lined Dutch oven for this recipe. Cream the butter and sugar. Lightly beat the eggs,
then add to butter/sugar mixture. Combine the remaining ingredients and mix until blended. Bake on
middle hook over medium-low fire for 40-50 minutes until cake begins to pull away from the side.
Remove from fire when cake is slightly firm to the touch, but not completely done. Add top coals and
allow to continue baking for about 10-15 minutes. Remove coals when top is golden brown.
Kitchen directions: Bake for 35-40 minutes at 350°
Campfire Cafe® Gourmet Spice Kits
Many of our recipes call for gourmet spices from our
own spice kits. The Campfire Café® Spice Kits
contain approx. 4 ozs. of spices selected and
blended by Over The Open Fire cookbook author,
Pamela Alford. These versatile spice kits include
blends for dry rubbing meats, seasoning seafood
and fish, beef, pork and chicken, as well as
vegetables or bread.
After much blending, tasting, testing and selecting –
we‘re convinced you’ll agree they are really good
and more than a bit different! Best of all, they come
in these handy screw-top “twist-and-shake” magnetic
cans that will stick on your Cookset, Swing Grill or
Warming Grill to keep spices handy when cookin’
outdoors and no worry of melting.
18/8 stainless steel, with no-mar magnetic bottom,
see-thru, screw-on top with holes for shaking and a
slot for pouring. Each canister is 2” x 2.5” in
diameter.
You get five shakers in a set, each filled with
approximately 4 ozs. of spices containing no MSG.
Your choice of two spice kit combinations, and refill
spice packets are available for separate purchase,
so you can keep stocked up on all the ones you use
most.
Not only do our spice kits make an excellent gift item
for those who cook outdoors, but they are also
handy in the kitchen for indoor cooking!
Visit our ONLINE CATALOG for all the open fire
cookin’ gear used weekly on Campfire Cafe® TV
Shows!