Ready to pull out the old cast iron and cook up something that your grandma would be proud of? Well, buckle up because we are bringing some high-end dutch oven recipes for this piece.
Something to keep in mind for this recipe is that cooking with cast iron is not black and white. It takes constant attention and monitoring to make sure everything comes out according to plan. As you will notice with the first dish, it doesn’t resemble brie at all and that’s because the pan was entirely too hot because of the coals underneath. We encourage you to do your own testing of these recipes to find a tried and true method that works for you.
What to have prepared
- Cast iron dutch oven
- Briquette Coals
- Fire stones or dutch oven stand
- Non-plastic cooking ware
- Aluminum Foil (Optional for easy cleanup)
How to Prep
- Start your coals. You can use a standard lighter, but to help the process along, we used firestarter. You will want to keep a batch of hot coals going throughout the cooking process.
- Next, make sure to have a couple fire bricks, rocks or a low hanging tripod to put your dutch oven on. You ideally want your pan/pot to be 4-5 inches off the hot coals.
- Have your food prepped and ready to cook. Cast iron and cooking over coals isn’t like using your oven, make sure you have everything ready to go to help the process move along.
- One last note before getting started, do not rush through these recipes! Please expect to be cooking in your dutch oven all afternoon for all three of these recipes.
First Course: Baked Brie with Peach Jalapeno Jelly
- One round of brie cheese
- A jar of your favorite peach & jalapeno jam
- Crackers, artisan bread or pretzels of your choice
- For easy clean up, put one layer of aluminum foil in your preheated dutch oven
- Unwrap your brie and place in the bottom of your dutch oven
- Top with your jam and put the dutch oven lid on
- Let bake for about 7 minutes (checking everyone 1-2 minutes until slightly melted)
- Remove bried and aluminum foil (if used) from your dutch oven,carefully, and enjoy!
Second Course: Surf N Turf Filet Mignon with Shrimp & Asparagus
- One filet mignon
- 3-5 de-veined, easy peel shrimp (you can use any kind of shrimp though)
- 1 bunch of asparagus
- 4 tablespoons of butter
- Seasoning of choice
- Fresh lemon (optional)
- Digital thermometer for exact steak temperature (optional)
- Make sure you bring your steak to room temperature before cooking
- Test the heat on your dutch oven by sprinkling water into the pot, if it sizzles, the pan is ready, if not, add more coal below your dutch oven to bring temperature back up
- Pat your steak dry, then generously apply salt, pepper and seasoning to all sides of the steak
- Place your steak in the bottom of the dutch oven to sear on all sides. If your pan is extremely hot, spread out your coals underneath your pan to allow more even cooking.
- Once steak is seared on all sides, allow steak to cook on both sides for an additional 2 minutes on each side.
- This should bring your steak to a nice medium to medium rare. Use your thermometer at this stage to see where your steak is at and how long to keep cooking it.
- Target temperatures
- Rare – 125°F
- Medium Rare – 135°F
- Medium – 145°F
- Medium Well – 150°F
- Well Done – 160°F+
- Target temperatures
- Once steak has cooked to desired temperature, remove and set aside to rest
- Deglaze your pan with butter and add your shrimp and asparagus.
- Cook your shrimp for 1-2 minutes on each side depending on the size of your shrimp
- Allow asparagus to cook until tender
- Put everything on to your plate and enjoy!
Third Course: Peach and Nectarine Tarte
Editor’s Note: You will want to pause here and scrub out your dutch oven to get any burned bits from your main course off of the bottom of the pan. Using steel wool is a great technique, then cleaning up with a paper towel. Please be mindful of how hot your pan is when doing this.
- 4-5 ripe peaches
- One shot of your favorite whiskey
- 2-3 tablespoons of brown sugar
- 1 can of refrigerated crescent rolls
- Aluminum foil
- De-pit and slice your peaches in roughly ¼ inch wide slices
- Place in bowl and toss with brown sugar and whiskey, set aside while preparing the crust
- Have your dutch oven set on a heat proof surface to prepare the tarte
- Lay tin foil out on your work space (enough to cover the bottom of the dutch oven)
- Pop open your crescent rolls. Keeping it in a single sheet, spread out over the tin foil.
- Use a rolling pin to smooth out creases and pinch together any holes
- Lay your peaches out in a single layer across the crust, leaving about a half inch around the edges
- Once covered, roll the edges of the crescent roll crust up and over the peaches and pinch it to keep it in place
- Pick up the entire tin foil sheet, with tarte in place, and put in the bottom of your dutch oven
- Place over your preheated, hot coals, put the lids, put hot coals on your lid and bake for approximately 15 minutes.
- Check after 15 minutes, you may have to replace your coals on the bottom or top to keep cooking.
- Cook until the crust is browned on the bottom and peaches are tender to the touch
- Cut into squares when done and enjoy warm with your favorite vanilla ice cream!
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