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DirtWeek Cook Book
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Posted by: Tony Eeds---------------------

I want everyone that is willing to post the recipe for the goodies they served at the Dirt Week pot luck (or any other recipe they are willing to share).

Jenny and I have discussed putting together a cookbook and we promise that you will not have to squat over a log fire or stand in front of a 6 foot grill to capture the spirit of the dish.

so ... post them up!!

Posted by: biglou---------------------

I'll go first:

Recipe #1, "Peanutbutter w/honey on wheat". Take one jar of Jiff peanutbutter w/honey already blended in, spread liberally onto slice of wheat bread with plastic knife, spoon, or stick from tree. Fold in half. Eat.

Recipe #2, "Styrofoam Plate". Go to grocery store, buy styrofoam plates. Walk over to Camp Tejas. Watch the magic happen...

Posted by: VintageDirt---------------------

Green Chile (at least 8lbs and must be the really good kind only available in NM)
Meat (at least 12lbs any kind preferably fresh)
Garlic (lots of it)
Onions (big ones)
Taters
Salt
Cumin (not too much)

Cook in giant pot, tasting frequently, until done. Don't forget to drink Negro Modelo while watching it cook.

Posted by: biglou---------------------

Wes, that chili ROCKED!!! And burned. Twice...

Posted by: VintageDirt---------------------

Quote:

Originally Posted by biglou

Wes, that chili ROCKED!!! And burned. Twice...

Good to know I hit the target.

Posted by: ChopperDave---------------------

You aint kiddin Lou. The next morning in the tower bathroom, I was cryin like a little girl. Wes that stuff was HOT!!!

Posted by: Tony Eeds---------------------

Quote:

Originally Posted by ChopperDave

Wes that stuff was HOT!!!

Wes toned it down quite a bit from last year ...

Posted by: YZ165---------------------

The chili was great Wes, but for some reason I didn't recieve the second burning.....

Posted by: Patman---------------------

Yup Wes finally made some almost manly chilli this year. Needed a litle more heat but overall it was very enjoyable to eat, especially with the tortillas.

Posted by: shiftless---------------------

Sour Cream Noodle Bake
8 oz. pkg. medium egg noodles, 1 lb. ground beef, 2 tblsp. butter, 1 tsp. salt, 1/4 tsp pepper, 1/2 tsp. garlic salt, 8 oz. can tomato sauce, 1 cup cottage cheese, 1 cup sour cream, 10 green onions 3/4 cup shredded cheddar

Cook noodles according to directions, rinse and drain. Brown meat in butter, add salt, pepper, garlic salt, then tomato sauce and simmer 5 minutes. Combine cottage cheese, sour cream, sliced green onions and noodles. In a 2 qt casserole begin layering the noodle and meat mixture beginning with the noodles and ending with the meat. Top with the cheddar cheese and bake at 350 deg. for 30 to 40 minutes.

Posted by: VintageDirt---------------------

Matt, NM residents are exempt from the second burn.

Pat, Andria is responsible for the most excellent tortillas.

Dave, I heard you in there so I stayed out.

Tony, Lou says two years ago was the hottest.

Posted by: billtx---------------------

CHili was great along with mafols Jambalaya.

Posted by: mafols---------------------

It's hard for me to put this down as a recipe....because I rarely "measure" anything while cooking(...sorry, it's a Cajun thing). I generally measure by looking to see how much is in the pot

Besides I doubt many would be cooking 4 gals. at a time anyway...I'll list the ingredients...you be the judge.

Smoked Pork Sausage
Chicken(leg quarters work best)
Lean Pork i.e. loinchops
Pork tasso

Onions
Garlic
Bell Pepper
Celery
Parsley
Shallots

Salt
Pepper
Tony Chaceries Creole Seasoning

Rice, Bud lite

Boil chicken to be de-boned and save broth. Cook sausage,Tasso,pork, until tender, then add boneless chicken.Add all vegetables and spices and simmer for 15-20 minutes.The broth(or water) to rice ratio is usually 2:1...yes I do have to measure that. Add broth, Bud lite and bring to boil,add rice and cook for about 5 minutes. Lower fire and cover to steam rice 20-25 minutes. Once covered do not opened to look at,check,smell,etc. until time is up...take it by faith.
Glad everyone enjoyed

Matt

Posted by: billtx---------------------

mafols, what is the recipe for the yaga-bomb your wife made?

Posted by: mafols---------------------

Jager/Red Bull....1:1....

Posted by: biglou---------------------

btw-Best foods of the week in no particular order:
Tony's burgers with those kickass onions
Wes' chili.
The Cajuns' jambalaya.
Breffast buritos.
Pigout BBQ.

Posted by: tx246---------------------

i was surprised by the number of people who had never had fried pickles.

Posted by: WaltCMoto---------------------

Quote:

Originally Posted by biglou

btw-Best foods of the week in no particular order:
Tony's burgers with those kickass onions
Wes' chili.
The Cajuns' jambalaya.
Breffast buritos.
Pigout BBQ.

This list deserves repeating.
With the exception of Tonys burgers, I must have been following Lou around.

Posted by: oldguy---------------------

Quote:

Originally Posted by tx246

i was surprised by the number of people who had never had fried pickles.

And don't think I want to

Posted by: Crispy---------------------

I have to admit, fried pickle scared me at first. But after a 2nd try, they actually tasted pretty good!! What the heck was it for the coating again? I really want to try it at home.

Posted by: Patman---------------------

It was that red DirtWeek dirt that added just the right BAM to the pickles.

Posted by: nikki---------------------

Wes's chili is awesome!! I scored a second helping when Buko had a bowl, and asked me if it's hot. I smiled and said "yep". She tasted it and dumped the rest in my bowl.

Midwest Monkey Chili:

1 lb. ground beef
1 16 oz. can dark red kidney beans
1 16 oz. can diced tomatoes
1 8 oz. can tomato sauce
1 small green pepper
Chili powder
Sweet basil

In a skillet, brown the ground beef with diced green pepper and a pinch of sweet basil, drain grease as needed.

Rinse kidney beans. In a pot, bring the diced tomatoes, tomato sauce, and kidney beans to a boil, then reduce to a simmer. Add cooked beef/peppers and continue to simmer. Add chili powder to taste. Add other goodies as desired, such as onion powder, onions, garlic, black pepper, salt, jalapenos, hot sauce, other beans, etc. Top with goodies and enjoy! Multiply out to make bigger pots.

Posted by: mdkuder---------------------

Guaranteed chili!
(fool proof)

1 lb. Burger or whatever meat you prefer!
1/2 t salt
1/2 t pepper
1/2 t garlic powder or if you have fresh well use it!
1 t chili powder
1 small onion
2 cans Ranch Style Beans
2 cans Cambell's Minestrone
1 can Original Rotel
1 jar 16.oz Pace Medium Picante

Brown meat over med heat drain or not, add chopped onion & fresh garlic, cook some more, incorporate salt, pepper, garlic powder (if you didn't have fresh) & chili powder. Add the Ranch Style Beans, after the first can turn up the heat a little and add the rest of the cans one at a time and stir good between them, this is so they don't bring the temp. down to much. finally add the rotel & pace, once it comes to a boil lower temp and simmer, the longer the better especially tomorrow! FEEL THE BURN that comes tomorrow too!

Posted by: Hot Pants---------------------

BBQ Pork Sandwiches
4 pounds boneless pork loin, fat trimmed
1 can (14 1/2 ounces) beef broth
1/3 cup French's Worcestershire Sauce
1/3 cup Frank's RedHot Cayenne Pepper Sauce

SAUCE
1/2 cup ketchup
1/2 cup molasses
1/4 cup French's Classic Yellow Mustard
1/4 cup French's Worcestershire Sauce
2 tablespoons Frank's RedHot Cayenne Pepper Sauce

Slow Cooker Directions
1. Place roast on bottom of slow cooker. Combine broth, 1/3 cup each Worestershire and RedHot sauce. Pour over roast. Cover and cook on high-heat setting for 5 hours or until roast is tender.

2. Meanwhile, combine ingredients for sauce in large bowl; set aside.

3.Transfer roast to large cutting board. Discard liquid. Coarsely chop roast. Stir into reserve sauce. Spoon pork mixture on large rolls.

Makes 8 - 10

Sorry I missed everyone this year. I hear this was a hit. As you can see it's pretty easy. Hope everyone is doing well and I look forward to seeing you all next year.

Hot Pants

Posted by: oldguy---------------------

Even tho I wasn't there if I can find it I'll post the smoked pheasant cheese spread (or Quail Dip as Thump calls it) tonight

Posted by: Patman---------------------

Quote:

Originally Posted by Hot Pants

Sorry I missed everyone this year.

Me too, Sandy kept saying, "I wish Sarah was here with the baby."

Posted by: GETMETOCA---------------------

Sounds like the eats just get better and better each year!! Here are some recipes from the stuff I made at DW '03 for the cookbook.

Chicken Fried Steak and Garlic Mashed Red Potatoes and Gravy:
Tenderized Steaks
Flour
Salt and Pepper and Cayenne Pepper to taste
Garlic salt
Eggs
Half and Half

Mashed Potatoes
5 lbs Red Skin Potatoes cut in half, boiled ,skins on
2 Sticks Butter
1 Cup Half and Half or more
2 TBL chopped garlic

For the steaks, you'll need to set up a dredging plate with the flour and salt and pepper, and a second pan (pie plate works well) with a mixture of 5 eggs and 1/2 cup of the cream. You may to whip up more eggmixture depending on how many steaks you are frying up.

Have a large, heavy duty frying pan on medium high heat, with olive oil or crisco (1/2 cup) ready to go.

Dredge steaks in egg wash-flour-egg wash-flour to make a nice thick coating. Pan fry 4-5 at a time or as many as you can fit in your pan. Season well with spices (garlic salt, pepper, cayenne, etc) as you cook on both sides. Set aside steaks and keep warm til you are done cooking all the steaks.

For potatoes:
Boil all of the pototoes in salted water until they are soft when you stick a fork into them. In a small sauce pan, melt the butter with the chopped garlic until the garlic is soft.

Drain the water from the potatoes. Add the butter/garlic mixture and the half and half. Mash mixture together with a hand whip. Texture should be "smooth/chunky". Add more milk or cream to achieve desired consistency of potatoes.

For Gravy:
Reserve drippings in same frying pan from the steaks. Sprinkle with 1/3 cup flour and use a wooden spoon to break up the crispy bits. Keep heat on med-low as your make your roux. KEEP STIRRING. Slowly add about 2 cups water and continue to stir as the gravy thickens and boils on low.

Posted by: GETMETOCA---------------------

Shrimp Scampi with Fettucine
I will tone this recipe down to a smaller size. I think when I made it, I used about 10lbs of shrimp to feed a crowd!

2 lbs Large, shelled and deveined shrimp, raw.
1 stick butter
1/2 cup olive oil
1/2 cup chopped parsely
6 cloves garlic, minced fine
1/4 cup capers with some of the liquid from the jar
1/2 cup white wine (I used a spectacular New York version provided by LoriKTM and Dave

)
Salt
Parmesan Cheese

Melt the butter with the oil and the garlic and cook on low heat til the garlic is soft. Add the shrimp, the parsley and the capers and wine and cook, stirring occassionally, until shrimp is opaque and pink (about 6-8 minutes).

Serve over hot cooked Fettucine and sprinkle with lots of parmesan cheese.

Posted by: GETMETOCA---------------------

Chicken Piccata with Penne Pasta

Again, I will tone down this recipe to a more acceptable size. You can easily double, triple, 8X this recipe if you have large enough pots to cook in.

3 large chicken breasts
Flour for dredging 1 cup
1/2 stick butter
1/4 cup olive oil
3 cloves garlic minced fine
Juice of one lemon
1 can of chicken broth
2 Cups Water
1/4 cup capers + 2 TBL of caper juice from jar
2 teaspoon dried oregano or greek seasoning
Salt and pepper

Cut the chicken into 1" cubes. Shake the cubes of chicken in a plastic zip log bag containing 1 cup of flour and some salt and pepper. Shake loose flour off the chicken and fry all the cubes in a heavy skillet with the olive oil, garlic and butter on med heat til browned, but not cooked through. Sprinkle with oregano, salt and pepper during browning process.

Reduce heat to low. Slowly add the chicken broth, water, capers/juice and lemon juice. Reduce heat and simmer on low til mixture thickens and is bubbly. Simmer for about 30-45 minutes on low temp. Do not boil. Stir occassionally.

Serve over hot cooked pasta. Sprinkle with parmesan cheese.

Posted by: GETMETOCA---------------------

Patman, how about Sandy's Pumpkin Bread Recipe??

Posted by: GETMETOCA---------------------

For some reason, this thread is reminding me of doing a lot of pot and pan scrubbing in MrLuckey's small RV sink....

Posted by: junkjeeps---------------------

I was cleaning out my bag and found the jambalaya recipe that we were supposed to use. At least it's the one we used to purchase ingredients. We followed this LOOSELY as mafols stated earlier. This should be used as merely a guide and seasoned to your tastes. We actually doubled this recipe if I remember corrrectly.

3# Pork (Boston butt)
3# Sausage
3# Chicken
3# Onions
1 Lg. bell pepper
1 bunch green onions
3 garlic cloves
Worcestershire sauce
1 jar mushroom gravy
seasoning (Tony Chaserie or Seasonall)
chicken bouillion
8 cups long grain rice
Kitchen bouquet
cooking oil
*Water - 1-1/4 - 2 cups for every 1 cup of rice(chicken broth can be substituted for water for more flavor)

Boil chicken in water for about 30 minutes. Drain and save broth. Coat pot with oil, cook pork in oil first, then add seasoned chicken when pork is almost finished. Cook about 10 mins then add sausage and cook about 5 mins more.

Remove meat from pot and set aside. Adjust oil then add onions and bell pepper and cook about 15-20 minutes. Add garlic and cook 10 mins.

Add mushroom gravy, all meat, green onions, worcestershire sauce and water with bouillion cubes(broth). Bring o a boil and taste for seasoning, also you can add kitchen bouquet now. Add rice and return to a boil. Reduce heat a little and continue cooking, stirring just a little, about 10 mins. Cover and lower fire to steam rice for about 30 mins.

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DirtWeek Cook Book

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