John Harrelson
New Member
Fall camping season is fast approachingand those nippy nights around a campfire are the perfect setting for cooking on the open fire.
Here is my lates recipe.. why not give it a try?
For those of you who know what a "Black Cauldron" is.. here is a recipe that is designed to be cooked in a cast iron cauldron over an open fire ..(camp fire).. like our great grandparents did a hundred or more years ago.
For you city slickers, a crock pot can be used.. but it takes all the fun out of it..
And yes you can use a dutch oven also.... but once again, where is the fun in that ?
Many hardware stores sell 2 gallon and 5 gallon cauldrons.. They range in price from $20 to as high as $50.... depending on what part of the country you live in..
Give it a try and come back here with a report on what you did and how it came out.. also, if you change the recipe, tell us what you did..
As a retired restaurant owner and professional chef, I have always made up recipes to test on my old time customers and close friends.
If they were successful with them, I would then offer it on my restaurant's menu..
Enjoy,
John
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Kettle Stew
Into a two gallon cauldron..( or a large Crockpot ** ).. place the following ingredients :……………..
1 Medium Cabbage ………………………coarsely chopped
6 White Potatoes ………………………… peeled & cubed
1 Large Onion……………………………. coarsely chopped
6 Italian or Polish Sausage ………………. sliced into 1” pieces
4 Carrots ………………………………..... sliced into 1” pieces
1 Can diced Tomatoes
3 or 4 tbsp Instant Potatoes ****
1 tbsp Pepper corns
1 tsp Salt ***
Fill cauldron with enough water to cover contents. Bring to a roiling boil and then reduce heat and simmer until carrots are tender.
** Turn Crockpot on HIGH until cooking temperature is reached and then turn it to LOW and cook until carrots are tender.
*** After finished cooking and BEFORE cooling off…. Taste and adjust salt to desired flavor.
**** The instant potatoes are to make sure that the cabbage and sausage flavors do not over power the other ingredients.
Here is my lates recipe.. why not give it a try?
For those of you who know what a "Black Cauldron" is.. here is a recipe that is designed to be cooked in a cast iron cauldron over an open fire ..(camp fire).. like our great grandparents did a hundred or more years ago.
For you city slickers, a crock pot can be used.. but it takes all the fun out of it..
And yes you can use a dutch oven also.... but once again, where is the fun in that ?
Many hardware stores sell 2 gallon and 5 gallon cauldrons.. They range in price from $20 to as high as $50.... depending on what part of the country you live in..
Give it a try and come back here with a report on what you did and how it came out.. also, if you change the recipe, tell us what you did..
As a retired restaurant owner and professional chef, I have always made up recipes to test on my old time customers and close friends.
If they were successful with them, I would then offer it on my restaurant's menu..
Enjoy,
John
*******************************************************************
Kettle Stew
Into a two gallon cauldron..( or a large Crockpot ** ).. place the following ingredients :……………..
1 Medium Cabbage ………………………coarsely chopped
6 White Potatoes ………………………… peeled & cubed
1 Large Onion……………………………. coarsely chopped
6 Italian or Polish Sausage ………………. sliced into 1” pieces
4 Carrots ………………………………..... sliced into 1” pieces
1 Can diced Tomatoes
3 or 4 tbsp Instant Potatoes ****
1 tbsp Pepper corns
1 tsp Salt ***
Fill cauldron with enough water to cover contents. Bring to a roiling boil and then reduce heat and simmer until carrots are tender.
** Turn Crockpot on HIGH until cooking temperature is reached and then turn it to LOW and cook until carrots are tender.
*** After finished cooking and BEFORE cooling off…. Taste and adjust salt to desired flavor.
**** The instant potatoes are to make sure that the cabbage and sausage flavors do not over power the other ingredients.