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Old 01-19-2015   #81
Steamboat, Colorado
Join Date: Jul 2014
Posts: 583
I have a recipe...
I've never done it camping or on the river but I do it in the dutch oven at home (my DO is not camp-friendly, and when we camp it's usually on a super minimalist basis) and I'm sure you could do it fairly easily camping, if you plan well enough.
There's no exact science to this.

Pork tenderloin.

Apples, peeled and chopped into fairly big pieces- good cooking apples, I usually use whatever-the-fuck apples are in the fruit basket at the time... just not fuji. Do as many as you want, whatever looks good.

Brown sugar, cinnamon, nutmeg, cloves, salt, and I really like throwing in some fresh ginger.
Butter and/or coconut oil (I like to use half butter, half coconut oil because it's lighter but you still get the yummy butter flavor).
Again, there's no exact science or recipe, just what looks and smells good.
Rice- jasmine goes very nicely.

So I've always thrown everything but the rice into the DO and cooked it for a solid two to three hours or just until the pork is falling apart and soaks up that fucking delicious carmel/apple sauce. Serve on top of the rice. Fuck yeah.

As far as camping/river cooking goes, I was thinking you could probably make this ahead of time if you feel like it will take too much time while you're adventuring. If you did that, you could throw rice and all into a big pot and just reheat it.

It's fantastic.

It's a good day to be a duck....
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Old 01-19-2015   #82
Steamboat, Colorado
Join Date: Jul 2014
Posts: 583
Ok wait, I guess I should give a rough recipe. For one tenderloin I usually use 5-6 apples, half a cup-ish of brown sugar, 2 tbsp butter, 2 tbsp coconut oil, the cinnamon and nutmeg, easy on the cloves (5-6), tbsp fresh ginger, 2 cups dry rice.
Totally depends on your own taste though- how sweet/spicy/buttery/apple-y you want it, served over how much rice and how much juice you want to soak into that rice.

It's a good day to be a duck....
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Old 01-19-2015   #83
Ridgway, Colorado
Join Date: Mar 2009
Posts: 48
I like it, and so might my picky ass daughter because there's sugar involved. I'm a neophyte chef but, it seems like there needs to be some liquid involved in order to not burn the shit out of things. Or is the apples, butter, oil and sugar enough? I get that that the rice is it's own, moisture sucking, deal.
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Old 01-20-2015   #84
Steamboat, Colorado
Join Date: Jul 2014
Posts: 583
Yeah the apples juice as they're cooking, along with the pork, while the butter, oil, and sugar melt down and together everything creates this delicious pork-carmel-spiced-apple-juice. Fuck yeah. I think this is where your own style comes in. I like to throw in a little extra sugar and go overboard on the apples so that I have a lot of juices to drizzle over the rice, especially if there's leftovers.
It's a good day to be a duck....
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Old 02-12-2015   #85
90Duck's Avatar
Bend, Oregon
Paddling Since: 1992
Join Date: Nov 2012
Posts: 282
There has been a cooking conversation taking place in a recent Dutch Oven thread down in The Eddy, of all places. It was suggested that I post this newly improvised recipe, mined from several different sources, up here in the main current.

This was made last weekend for a Dutch Oven potluck party (not a competition, but this was the group fave), so it was all made up fresh at once. However, it would be really easy to prepare the whole sauce mixture in advance and freeze it. Or, you could go with canned chicken and corn and dry bouillon to make the broth for the mole in order to save cooler space for use later on a long trip. You might lost the avocados by then, however, and those are a crucial part IMHO!

Disclaimer: I've made this exactly once now, and there is always room for improvement or enhancement. Consider this more as "guidelines".

Dutch Oven Mole Enchilada Casserole:

• 2 lbs lean pork or chicken, sliced into bite sized chunks
• 3 cups shredded Mexican cheese blend
• 1 jar mole sauce base, prepared with broth per directions. (For those like me who aren't fluent in Spanish, the seemingly detailed opening instructions on the unusual lid basically say "use a can opener" - thanks Google!)
• 2 cloves garlic
• onion powder to taste (I really dislike onion chunks in my food, but feel free to add all the actual onions you want unless you are making this for me)
• 12 oz corn (I used a 12 oz bag of frozen corn I had on hand – doesn’t need to be precise, and could easily substitute canned corn here)
• 18 corn tortillas
• 3 avocados
• sour cream

• heat olive oil and minced garlic in cast iron skillet on medium high heat until garlic turns golden brown
• Add pork or chicken and braise outside quickly; add onion power to taste, turn heat down to medium and simmer covered until done, about 5-7 minutes
• Remove cooked meat from the skillet, leaving any remaining liquid in pan; prepare mole sauce per directions using remainder liquid in the skillet and additional broth as needed; set aside 1/2 cup sauce, then reintroduce meat to remaining mole sauce, stir in corn, simmer on medium-low for 5-10 mins, adding water as necessary to keep sauce from getting too thick to pour.
• In 12-14" DO, pour the 1/2 cup of previously separated mole sauce into bottom of DO and spread a layer three overlapped tortillas spread across bottom of DO; add a layer of combined meat, corn and mole sauce; top with 3/4 cup cheese; add another layer of 3 tortillas and repeat above steps until all ingredients have been used, finishing with last of the remaining sauce and cheese
• Cook in DO at 350 degrees for 30-45 minutes (roughly 10 briquettes on bottom, 20 on top); rotate lid and DO over coals in opposite directions every 10 mins.
• While DO is cooking, slice avocados into wedges; garnish each serving with avocado slices and sour cream
Show me your OOOOOO face
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Old 02-12-2015   #86
Park City, Utah
Paddling Since: 1982
Join Date: Sep 2009
Posts: 494
Nice! Love Mole sauce.

We're on a GC trip in April and are trying some late in the trip meal experiments at home. One my wife recently cooked, was to dehydrate green and red peppers, serrano and jalapeno peppers, garlic and onions for for a chicken curry dish. We used either Trader Joes or Pataks curry paste. It came out prefect except for the onions. They were slightly leathery. The peppers still retained their heat.

She's planning on canning chicken for this meal. Just ordered a pressure canner.

We're (she) also trying out a breakfast sausage bake in the dutch with a bed of quinoa instead of diced or shredded potatoes due to the PH being allergic to potatoes. We tried a somewhat similar spinach breakfast bake at home last weekend and it was quite good. Basically, the egg and milk mixture cooks the dried quinoa in the bottom of the baking dish. Easy to duplicate in the dutch. The quinoa was well cooked, but still retained a slightly crunchy texture. It bakes into a crust.

On most of our river trips, everyone brings their "A" game when it comes to the meals they prepare. We still somehow find time to get hikes and fishing in.
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Old 02-12-2015   #87
Redmond, Oregon
Paddling Since: 1973
Join Date: Jan 2013
Posts: 1,031
Thread is heating up.
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Old 02-12-2015   #88
Panama Red's Avatar
glenwierd, Co.
Paddling Since: 05'
Join Date: Feb 2015
Posts: 183
Here is how I like my steak. In a step by step form.
1. Knock its horns off. Bulls are for eating hefers are for breading.
2. Wipe his nasty ass. No need for ecoli.
3. Give it a tan. Everything looks better tanned.

Sent from my ADR6410LVW using Mountain Buzz mobile app
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Old 02-12-2015   #89
Park City, Utah
Paddling Since: 1982
Join Date: Sep 2009
Posts: 494
My grandfather always said to just walk his steak thru the kitchen and it was done enough for him.
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Old 02-13-2015   #90
2kanzam's Avatar
Charleston, West Virginny
Paddling Since: 1996
Join Date: Aug 2012
Posts: 461
Originally Posted by tmacc View Post
My grandfather always said to just walk his steak thru the kitchen and it was done enough for him.
I used to run the kitchen in a steakhouse and this lil' 95yo lady used to come in every tues evening by herself....everytime she'd order a 16 oz ribeye, seasoned and raw. Well we couldn't give her a raw steak legally (she knew this yet ordered it raw everytime)...but we'd just slap it on the grill for 10 seconds a side, sear the edges real quick and send it out. That wasn't technically legal either, but we'd only do it for her....I just couldn't say no...

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