One Fly 2013 Menu Announced

Last April, Vernon Forrester came to the Arbuckle Simpson Nature Festival Dutch oven cook-off and walked away with top honors.  He plans on coming back to the nature festival this year.  But first he plans on honing his recipes by cooking lunch for all the participants at One Fly 2013.

Vernon sent me the menu last night and after looking at it I think it's safe to say we'll all need a nap after lunch. 

Here's whats on tap.

Stuffed Pork Loin
Cowboy Potatoes
Baked Beans
Cooked Carrots and Cabbage
Pecan Cobbler
Chocolate Goddess Bread Pudding
Beer Bread

And, if that isn't enough Charlotte Fullenwider is making white cake with apple filling and chocolate icing. 

We will be worthless after lunch. 

Dutch Oven Gathering Coming Soon

Next Saturday, April 28th, will probably be an excellent day to fly fish, and as much as this possibility intrigues me, the angling will give way to a worthwhile event - The Arbuckle-Simpson Nature Festival.

As part of the festival there will be a Dutch oven gathering and cook-off held at Sipokni West Old West Town near Reagan, Oklahoma.  Dutch oven cooks will gather in fun and fellowship to prepare their favorite recipes in their black pots. 

Miss Carol and I both will be attending this event, dressed in our time period clothing and cooking in our Dutch ovens. 

Miss Carol will be preparing Dutch oven Chicken Pot Pie

The attending public will be able to sample he various dishes fixed in the black pots by cooks from across Oklahoma and Texas. 

All proceeds from this event go to the support of the TREES (Tishomingo Refuge Ecology and Education Society) program through the Arbuckle-Simpson Nature Festival. 

Miss Carol will be preparing Chicken Pot Pie in her Dutch oven and I've yet to decide what to cook in my Dutch.  Perhaps Crab Stuffed Anaheim Peppers are in order, or maybe good and tasty Roasted Potatoes.  Maybe my favorite Dutch oven recipe, Chicken in Cherry Sauce, will be in order.  No matter what, the event will be fun and a good time for all.

Again, this event is Saturday, April 28th.  Dutch oven offerings will be ready at 11 a.m., so make plans now to attend and sample the wonderful food prepared in Dutch ovens over open fire.  

Going Dutch On The Prairie Ocean

"Fly fishing has led to a greater enjoyment of the outdoor life."

CARIBBEAN JERK CHOPS WITH SPRING VEGETABLES

To prepare this wonderful "other white meat" dish you will need:

4 boneless pork chops
1 jar Lawry's Caribbean Jerk 30 minute marinade
1 lb. fresh spring asparagus
12 "B" size new potatoes
1 pkg. Christopher Ranch Peeled Pearl Onions
Olive oil
Grated Parmesan Cheese
Lawry's Seasoned Salt
Worcestershire Sauce

Prep:

Cut asparagus to spears about four inches long.  Place enough olive oil and a healthy dash of Worcestershire sauce in shallow dish to coat asparagus.  Roll asparagus in olive oil then sprinkle with Lawry's seasoned salt and Parmesan cheese.  Set aside.
Thirty minutes before cooking time, submerge chops in Lawry's Caribbean Jerk Marinade and place in refrigerator.

In a two quart, or better, sauce pan place new potatoes and cover with water.  You will par-boil potatoes until first sign of tenderness (usually about 10 minutes after they come to boil).  Once par-boiled, remove, drain, and set aside.

Ten minutes after beginning to marinade chops begin your charcoal.  You will need 22 briquet's.

Five minutes before your 30 minute marinading time is up, place 8 coals on bottom and 14 on top of your Dutch oven to preheat oven.

When marinading time is up, place chops in Dutch in a shingled fashion.  Between each chop place five or six asparagus spears.  On each side of the chops place the new potatoes and pearl onions in a mixed style.

You will cook this recipe for 45 minutes*.

*Most certainly we want pork to be cooked thoroughly, however we must be careful not to overcook pork... it's a rather tender meat.

Everything in this dish is rather tasty, but the centerpiece of flavor rests in the Caribbean Jerk Chops... and they are surprisingly tender.

Caribbean Jerk Chops ready to be cooked.

Caribbean Jerk Chops done.

With the correct temperature distribution the asparagus will reach that perfect point of firmness and tenderness. 

Going Dutch On The Prairie Ocean

"Fly fishing has led to a greater enjoyment of the outdoor life."


Roasted Potatoes, Red Onion And Sweet Mini Peppers


As a side tonight we decided to prepare a roasted potato dish in the Dutch oven.  Very simple to do and here is what you will need.

For a serving of four you will need:

3 medium sized Russet potatoes quartered.
1 medium sweet red onion wedged.
12 sweet mini peppers with stem end removed.

Combine ingredients in mixing bowl with 1/4 cup of olive oil and a healthy portion of Worcestershire sauce.  Toss well.

Place in preheated Dutch and place 8 coals on bottom and 14 on top.  Total baking time is one hour, however ten minutes before dish is done lift lid and sprinkle with pepper, garlic salt, parsley, thyme, and oregano. 

Enjoy!
.

Roasted Potato side ready to go.

Roasted potato side ready to serve.

Blue River Brunch

The early morning was an absolute joy today. I went to that place - the one known as fly-fishing. The sky was overcast keeping the sun in check and the temperature was a good five or ten degrees cooler than yesterday morning.

I battled five different species of fish including the green sunfish, redbreast, catfish, drum, and carp. Four flies were lost to the giant queens of Rock Creek but at least they gave their lives on the field of battle and not to the clutches of a tree.

Back home shortly after nine o'clock it was time for something in the Dutch, and today I chose to fix brunch - Blue River Brunch as a matter of fact.

This recipe is so good, you'll want to run out as soon as you read this and get the stuff to make it.

Here's what you'll need:

3 medium Russet potatoes - diced
1 large yellow onion - diced
1 large green bell pepper - diced
1 tablespoon of season salt
1 jar of Pace mild or medium picante
1 8 oz. package of shredded cheese (Cheddar or Monterrey Jack)
4 slices of hickory smoked bacon (cut into 1 inch squares with scissors)
4 jumbo eggs
4 wide mouth mason jar rings

Here's how you do it.

Mix diced potatoes, onion, and bell pepper together and season with season salt. Place mixture in oiled Dutch oven. Add layer of picante sauce on top of mixture. Add shredded cheese to cover all of mixture. Add bacon to cover all of mixture.

Using a ten inch Dutch, place six coals on bottom and fourteen coals on top. You will cook this mixture for forty-five minutes.

Five minutes before the recipe is done, lift lid and place jar rings on top of mixture and gently seat them into mixture. Add one egg to each ring, replace lid and cook another five minutes.

Remove coals and let rest for five minutes before serving.



This is what the mixture will look like before adding coals.



If you need additional servings, simply add to all ingredients and eliminate mason jar lids. Simply set the number of eggs you need directly on top of mixture. The jar rings are required only to make individual servings.

Campfire And Cast Iron

Next to fly-fishing, cast iron cooking around a campfire is my second passion as far as my outdoor life.

Unfortunately, this time of year on the prairie ocean there is heat and humidity so I have to curtail my outdoor activities and plan them later toward the evening hours.

Tonight I fixed dutch oven chicken with rice and California asparagus. It's a beautiful dish and quite tasty also. Here's the recipe.

You will need:

10 drumsticks
2 1/2 cups of instant rice
1 cup of chicken bouillon
1 1/2 cups of water
salt, garlic salt, pepper
1 bunch of asparagus tips (fresh)
parsley coarsely chopped (enough to sprinkle drumsticks)

Here's how you do it:

Have coals hot and ready
Place rice in bottom of dutch oven. Add liquid. Place drumsticks in circular fashion around dutch oven. Lay asparagus spears in center of drumsticks. Sprinkle chicken with parsley springs.

Cook for forty five minutes at 350 degrees (12 coals on top, seven on bottom). Place top coals around rim of lid leaving center void of coals.



Here's the recipe ready for the coals.



Be sure and have your coals white hot.



Here's the finished product. Serve and enjoy.



Picked this cast iron skillet up at a garage sale yesterday. Plan on refurbishing it and then seasoning it once again.