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1/1/2023
DUTCH OVEN LAMB BIRRIA
METHOD: DUTCH OVEN, STOVETOP OR GRILL
During our search for the best tacos in Kansas City, we fell in love with quesabirria. Our favorite versions of this trendy taco were those made with lamb or goat. Even for those that do not typically care for lamb, like my wife, agreed that the lamb birria stood out from the rest, and when my daughter began requesting to drink the birria consomé I knew it was something I had to make at home.
WHAT IS BIRRIA?
Birria is a hearty meat stew originating from the Mexican state of Jalisco. Originally the dish was made with goat, but over time lamb has become increasingly common. In the United States, beef birria has become common, though in Mexico you are more likely to find, lamb, goat, or mutton used. Authentic birria recipes will call for marinating the meat with a paste of vinegar, chilis, and seasonings overnight or longer, before slowly cooking the meat until tender.
HOW TO MAKE LAMB BIRRIA IN A DUTCH OVEN
Authentic Jalisco style birria is packed with flavor and the list of ingredients is fairly extensive, but most are pretty common ingredients or easy to find. Other than sourcing the lamb, quality chili peppers are the biggest key to making the best birria. You will also need vinegar, garlic, onion, ginger, tomato, and a variety of seasonings and spices.
GRILL THE ONIONS AND LAMB CHOPS
While it adds an extra step, our favorite way to start the lamb birria is by briefly grilling the lamb chops and onion. Browning the meat gives the birria another layer of flavor that we find is hard to beat. If you are planning to cook the birria in a Dutch Oven indoors, you can brown the lamb chops and onion with a little oil in the Dutch Oven or pan.
Once the lamb chops are nicely browned (but not cooked though), remove them from the grill or pan. Remove the onion from the grill or pan and place in a food processor.
PREPARE THE MARINADE FOR THE DUTCH OVEN LAMB BIRRIA
The first step in making the authentic birria recipe is to prepare your birria marinade. This flavorful marinade will ensure that your lamb birria is packed with flavor.
WHAT CHILIS ARE USED IN AUTHENTIC BIRRIA?
Traditionally ancho and guajillo chilis are the most commonly used chilis for flavoring birria. Other chilis such as de arbol and pasilla may also be used. We typically use dried chilis as they are the most easily sourced.
TOAST THE CHILIS AND GARLIC
In a heavy bottomed pan, or your Dutch oven, toast the dried chilis and garlic over medium-high heat. You want to toast until they are pliable and fragrant, but do not allow them to burn. This helps the chilis release more of their fantastic flavor.
REHYDRATE THE CHILIS FOR THE BIRRIA MARINADE
Next, rehydrate the chilis by placing them in a bowl with about 3 cups of very hot water. Allow to soak for about 30 minutes. Remove the toasted garlic from the pan and place in the food processor with the onion. Add the minced ginger and pulse until the veggies are finely diced.
After about 30 minutes, remove the chilis from the hot water and remove as many of the seeds and stems as possible. Place the rehydrated chili peppers in the food processor along with about ½ cup of the water the chilis soaked in. Reserve the rest of the water.
Blend until smooth, scraping the sides as needed to ensure the chilis are chopped as small as possible. Next, add in the tomatoes, spices, seasonings (except for the bay leaves), and vinegar. Process until well blended.
Place the browned lamb chops, cubed lamb and bay leaves in a large bowl and cover in the birria marinade. Cover and refrigerate overnight.
MAKING BIRRIA ON YOUR GRILL OR SMOKER
Preheat your grill or smoker to 250-300 degrees and set up for indirect heat. Allow the Dutch oven to preheat in the smoker. We made the Dutch oven birria recipe on our Big Green Egg, but the lamb birria can also be made on a pellet smoker like a Traeger or Yoder. Once the grill or smoker has come to temp, place the meat, along with the marinade in the cast iron Dutch oven. Stir in the 2 cups of the beef broth or just enough to fully cover all of the meat.
Cook the authentic lamb birria on your grill or smoker, uncovered for about 2 hours. After 2 hours, add some addition beef broth if needed to cover the meat. Cover the Dutch oven and continue cooking until the lamb meat is tender, about 1-2 more hours.
HOW TO SERVE LAMB BIRRIA
Use a slotted spoon to remove the meat and Bay leaves from the Dutch oven and place in a bowl. Discard the Bay leaves and shed the lamb, removing the meat from the bones of the lamb chops. Skim the fat from the birria and reserve.
At this point you have a couple of options, you can serve the lamb birria as a hearty stew, or you can jump on the quesabirria bandwagon.
SERVING DUTCH OVEN LAMB BIRRIA AS A STEW
To serve lamb birria as a stew, simply place some of the meat in a bowl and pour in the birria consomé. Top the birria with diced onions and cilantro, if desired. This lamb birria stew is our favorite way and the most authentic way to enjoy this dish.
You can adjust the consistency of the lamb birria consomé by cooking down the consomé a little if you desire a thicker consistency or adding in a little more beef broth if you need a thinner consistency.
Serve your Dutch Oven Lamb Birria with a side of Charro Beans With Hickory Smoked Bacon, fresh guacamole, and a couple glasses of Mango Habanero Margaritas or a Mezcal Paloma.
MAKING LAMB BIRRIA TACOS
To make Jalisco style lamb birria tacos con consomé, you will want to place the skimmed fat from the Dutch Oven Lamb Birria in a skillet. At this point follow our directions for our Brisket Quesabirria Tacos to make the lamb birria tacos. If needed, thin the consomé de birria with a little more beef broth and stir in some diced onions and cilantro.Jalisco style birria with lamb
Dutch Oven Lamb Birria
Birria is a hearty Mexican stew originating in Jalisco. This authentic lamb birria recipe is cooked in a Dutch oven on your grill or smoker, however, the Jalisco style birria can also be made on your stovetop, if desired.
PREP TIME 45 mins
COOK TIME 3 hrs
TOTAL TIME 3 hrs 45 mins
SERVINGS 10
EQUIPMENT
Dutch Oven
INGREDIENTS
2 pounds Cubed Lamb
2 pounds Lamb Chops
5 Dried Guajillo Chilis
3 Dried Ancho Chilis
4 Dried Chili de Arbol Chilis
3 Tomatoes quartered
1 White Onion quartered
4 Garlic Cloves
1 inch Ginger sliced
2 Bay Leaves
¼ Cup White Vinegar
3 Cups Water
4 Cups Beef Broth divided
½ Cup Chopped Cilantro for topping
½ Cup Diced White Onion for Topping
Spice Mix
1 teaspoons Oregano preferably Mexican
1 teaspoon Black Pepper
1 teaspoon Cumin
½ teaspoon Allspice
¼ teaspoon Marjoram
1 stick Cinnamon
3 Whole Cloves
INSTRUCTIONS
1. In a heavy bottomed pan or Dutch oven, toast the dried chilis and garlic over medium-high heat. You want to toast until they are pliable and fragrant, but do not allow them to burn.
2. Remove the browned garlic to a food processor. Remove the stems and seeds from the peppers and then place the toasted chili peppers in a bowl with 3 cups of very hot water. Allow to soak for 30 minutes, then remove and place the chilis in the food processor. Reserve the water.
3. Add a little oil to the Dutch oven and brown the lamb chops, cubed lamb, and onions. Cook until just browned but not cooked through, then remove the lamb to a bowl. Place the onion in the food processor with the garlic and chili peppers.
4. Add about ½ cup of the water the chilis were soaked in and the ginger to the food processor, and blend until smooth.
5. Next, add in the tomatoes, spices, vinegar, and seasonings (except for the bay leaves). Process until well blended.
6. Place the lamb in a large bowl with a lid and cover with the marinade. Cover and refrigerate overnight.
7. When you are ready to cook, preheat your grill or smoker to 250-300 degrees and set up for indirect heat. If cooking indoors, preheat your oven to 300 degrees. Allow the Dutch oven to preheat in the smoker or oven.
8. Add the lamb, along with the marinade to the Dutch oven along with about 2 cups of the beef broth. Cook uncovered for 2 hours, stirring about every 30 minutes.
9. Next add about 1 more cup of the beef broth and place the lid on the Dutch oven. Cook until the lamb is very tender, and the meat pulls off easily from the bones. This typically takes an additional 1-2 hours.
10. Use a slotted spoon to remove the meat and Bay leaves from the Dutch oven and place in a bowl. Discard the Bay leaves and shed the lamb, removing the meat from the bones of the lamb chops. Skim the fat from the birria and reserve.
11. To serve lamb birria as a stew, simply place some of the meat in a bowl and pour in the birria consomé. If desired, top the birria with diced onions and cilantro. You can adjust the consistency of the lamb birria consomé by cooking down the consomé a little if you desire a thicker consistency or adding in a little more beef broth if you need a thinner consistency.
12. Taste and season with salt as needed. Serve warm.
12/30/2022
CHICKEN BROCCOLI SKILLET CASSEROLE
Chicken Broccoli Skillet Casserole is a delicious skillet meal that is awesome with a rotisserie chicken.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings: 6 people
Equipment
10" cast iron skillet
Ingredients
4 slices bacon chopped
1 cup broccoli florets
½ cup butter unsalted
1 tsp garlic powder
¼ cup flour all-purpose
2 ½ cups milk
2 cups mozzarella cheese divided
3 cups pasta shells small; cooked according to packing directions
3 cups chicken cooked; shredded
Instructions
1. Preheat oven to broil.
2. In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet. Add broccoli; cook until bright green and heated through, 2 to 3 minutes. Remove from skillet with a slotted spoon.
3. Add butter to pan, and melt over medium heat. Add garlic and flour, whisking to combine. Gradually whisk in milk until thickened. Stir in 1 cup cheese until melted. Stir in cooked pasta, chicken, bacon, and broccoli; top with remaining 1 cup cheese.
4. Broil 5 inches from heat until cheese begins to brown, 5 to 7 minutes.
12/25/2022
Cowboy Kent Rollins
Egg Nog French Toast
Merry Christmas to all! This year, we wanted to bring you a special and unique recipe to share with your family at the holidays. The surest way to please everyone? Homemade egg nog, and egg nog French toast. The tricky part will be keeping enough egg nog leftover the next morning to make the French toast!
Homemade Egg Nog
Egg nog is a simple recipe but it can be a bit persnickety. Whisk the egg yolks with the sugar and let them sit at room temperature while you make the cream. Milk-based sauces can scorch very easily, so, using a non-stick skillet over medium-low heat, stir the cream mixture constantly until warm.
How to Temper the Eggs
Now, usually, heating egg yolks cooks them. That’s how we make scrambled eggs, right? Well, we don’t want scrambled egg nog. Here’s how to temper the cream into the eggs:
The key is to add the warm mixture to the egg yolks a little at a time – no more than 1/4 cup – and whisk until thoroughly combined. This will slowly bring the egg mixture to the temperature of the cream without cooking the eggs. It’s the same process as making a custard. Continue until completely combined.
Add back to the skillet and bring to just 160 degrees. Add the vanilla.
Tip: Run the finished product through a strainer to catch any whole spices or curds that may have formed.
If you wish, add a tipple of whiskey and enjoy! Don’t forget to save a bit for tomorrow’s French toast!
Egg Nog French Toast
Using the homemade egg nog recipe or your favorite store-bought egg nog, make French toast for Christmas morning!
Go ahead and grab a casserole to mix up the egg nog mixture. Mix the eggs, egg nog, sugar, vanilla, and flour and mix until smooth. Heat a pat of butter in a cast iron skillet. While the pat of butter melts, dip the bread including the edges into the French toast mixture. Cook three minutes per side until cooked through.
Tip: Add a new pat of butter to the skillet after each slice to avoid sticking.
Serve with butter and maple syrup – and if there’s any left, egg nog!
Shannon and I would like to wish you a Merry Christmas!
Egg Nog French Toast
Prep Time 5 minutes
Total Time 17 minutes
Servings 6 slices
Ingredients
6 slices Texas Toast or any thick cut bread
3 eggs
¾ cup homemade eggnog
1 teaspoon vanilla
¼ cup all purpose flour
6 tablespoons butter
Cinnamon and powdered sugar for dusting
Maple Syrup
Instructions
In a casserole dish, add the eggs, eggnog, vanilla, and flour. Whisk until smooth.
Preheat the griddle or cast iron skillet.
Add 1 tablespoon of butter to the skillet. Dip the bread into the egg batter mixture and be sure to coat both sides and outer edges well.
Place in the skillet and cook for about 2 to 3 minutes or until you see the edges golden brown, then flip and cook for about 2 more minutes.
Remove and place on a wire rack and sprinkle with powdered sugar and cinnamon and top with maple syrup and serve.
Homemade Egg Nog - Cowboy Kent Rollins
Prep Time 5 minutes
Total Time 10 minutes
Ingredients
6 large egg yolks
½ cup sugar
½ cup half and half
½ cup sweetened condensed milk
3 whole cloves
1 cup heavy cream
1 tsp nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla
Whiskey, brandy, or rum
Instructions
In a mixing bowl, add the egg yolks and sugar and beat until smooth.
In a saucepan over medium-low heat, add the half and half, sweetened condensed milk, cloves, cream, nutmeg, and cinnamon. Stir constantly and bring it to a simmer. Remove from heat.
To temper the eggs, add ¼ cup of the hot cream mixture to the egg and sugar mixture at a time and whisk until smooth. Repeat the process until all of the hot mixture is mixed.
Pour it back into the saucepan over medium low heat and stir constantly with a whisk for about 2 to 3 minutes. Remove from the heat. Add the vanilla and, if preferred, whiskey, brandy, or rum. Strain the contents into a pitcher and cover with foil or plastic wrap and refrigerate until chilled throughout.
Sloppy Joe Casserole
This is a great comfort food recipe that I love to make on a cold winter day. It is also a hit at our church's potluck dinners.
Cook: 50 mins
Total: 1 hr 5 mins
Prep: 15 mins
Servings: 8
Yield: 8 servings
Ingredients
1 pound ground beef
1 small onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 clove garlic, chopped
1 (14.5 ounce) can petite diced tomatoes
1 cup ketchup
1 tablespoon brown sugar
1 teaspoon yellow mustard
salt and ground black pepper to taste
2 cups frozen whole-kernel corn
1 (16 ounce) package penne pasta
1 ½ cups shredded Colby-Jack cheese
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Heat a large skillet over medium-high heat. Cook and stir beef, onion, green bell pepper, red bell pepper, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
Step 3
Stir tomatoes, ketchup, brown sugar, mustard, salt, and pepper into ground beef mixture; reduce heat and simmer until heated through, about 10 minutes.
Step 4
Bring a large pot of lightly salted water to a boil. Cook corn in the boiling water until cooked through, about 5 minutes; drain.
Step 5
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
Step 6
Mix corn, pasta, and Colby-Jack cheese into ground beef mixture; pour into a 9x13-inch baking dish.
Step 7
Bake in the preheated oven until heated through and cheese is melted, about 20 minutes.
Campfire Bars
Whether you’re not big on sleeping in a tent or you want to carry the memory of summer bonfires into fall, these s’mores-inspired bars are the perfect dessert. They’re also insanely easy to make. The press-in graham cracker crust comes together in minutes. Coconut is added for a little extra richness and texture, but if it’s not your thing than you can leave it out. For the topping, use up those leftover s’mores fixings! Since this dessert only has a few ingredients, I highly recommend using a quality milk chocolate bar. If you’re not a fan of milk chocolate, a good dark chocolate will be nice here, too.
Servings
1 9×9″ pan
Ingredients
2 ½ cups graham cracker crumbs(about 20 whole graham crackers)
½ cup packed brown sugar
½ tsp kosher salt
1 ½ sticks unsalted butter melted and cooled
4 quality milk chocolate bars(ideally at least ¼-inch thick)
35 regular-sized marshmallows(about one and a half 10-ounce bags)
Instructions
Preheat the oven to 350°. Line a 9-by-9-inch metal baking pan with parchment paper, leaving a 1-inch overhang on two sides.
In a medium bowl, combine the graham cracker crumbs, coconut, brown sugar and salt. Drizzle the melted butter over the top and toss until the crumbs are evenly moistened. Dump the mixture into the lined baking pan and use the bottom of a glass to press into an even, firm layer. Bake for about 15 minutes, or until the crust is firm and smells toasty.
Arrange the chocolate bars over the crust, breaking them into smaller pieces so that the crust is completely covered. Bake for about 5 minutes, or until the chocolate is slightly melted. Arrange the marshmallows over the chocolate in a single layer. Bake for about 5 minutes more, or until the marshmallows are beginning to melt.
Remove the bars from the oven and preheat the broiler to high. Broil the bars 6 inches from the heat until the top is golden brown in spots. Transfer to a cooling rack and let cool completely. Using the parchment paper overhang, carefully lift the bars from the pan and transfer to a cutting board. Cut into squares and serve.
Recipe Notes
MAKE AHEAD The bars can be made the night before. Store at room temperature in an airtight container in a single layer.
BBQ Pit Boys
BLACK IRON PIZZA POT PIE
This all meat deep dish style pizza will surely keep the Vegematics and Health Zombies away, so take another slice!
THE INGREDIENTS YOU'LL NEED:
· Meatballs – 1 dozen
· Link Sausage – 1 lb.
· Pepperoni slices – 4 oz.
· Ham
· Bacon – 4 or 5 slices
· Mushrooms – sliced
· Bell Pepper – diced
· Onion - diced
· Garlic – 2 cloves minced
· Stuffed Olives – sliced
· Pizza Sauce – 1 cup
· Mozzarella Cheese – shredded
· Canned Pizza Dough – 1 roll
· Cooking Oil
· 10 inch Black Iron Skillet
DIRECTIONS
GETTING READY
1. Set up your grill for indirect heat (hot coals on one side of the grill and no coals on the other side of the grill) You are looking for a temperature of 350 degrees Fahrenheit
MAKING
2. Place the Meatballs, Sausage, Ham and Bacon on the grill and cook until done 3. Remove meats from the grill
· Slice the sausage
· Cube the ham
· Cut the meatballs into 1/4s
· Chop the bacon
4. Oil up a 10 inch black iron skillet making sure to coat the sides. This is to prevent the pizza dough from sticking. 5. Unroll the pizza dough over the skillet. Stretching it as you go. Pressing into the pan. Do not worry if there is extra that hangs over the sides. Just leave it for now, we will fold it over the top later 6. Load up the skillet with the:
· Meatballs
· Sausage
· Pepperoni
· Ham
· Bacon
· Sliced Mushrooms
· Diced Bell Pepper Chopped Onion
· Minced Garlic
· Stuffed Olives
7. Pour 1 cup of your favorite pizza sauce over the pizza ingredients 8. Add a heaping layer of the shredded Mozzarella cheese on the top of the sauce and ingredients 9. Take the extra dough that is hanging over the sides of the skillet and fold it over the top of the pizza
COOKING
10. Place the skillet on the side of the grill with no coals 11. Cover the grill with the lid 12. You want to cook the pizza until the dough is cooked and browned
FINALIZING
13. When the crust is browned remove the skillet from the grill and let the pizza rest for a few minutes. This will help let the pizza firm up so it is easier to cut and serve
SERVING
14. Serve and Enjoy!
https://www.youtube.com/watch?v=w39j0IuXQ78&t=348s
Brian Weiss
Cast Iron Chicken Pot Pie
Cast Iron Community Recipes
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
This homemade Chicken Pot Pie is homey, cozy and will warm you up. It has a homemade flaky Pie Crust and is loaded with juicy chicken in gravy and vegetables. If you've never tried a homemade savory pot pie, this will impress everyone.
Servings: 8people
Ingredients
1 homemade pie crust (2 disks)
4 cups cooked chicken shredded*
6 Tbsp unsalted butter
1 medium yellow onion (1 cup chopped)
2 medium carrots (1 cup) thinly sliced
8 oz white or brown mushrooms (stems discarded), sliced
3 garlic cloves minced
1/3 cup all-purpose flour
2 cups chicken stock
1/2 cup heavy cream
2 tsp salt plus kosher salt to garnish
1/4 tsp black pepper plus more to garnish
1 cup frozen peas do not thaw
1/4 cup parsley finely chopped, plus more to garnish
1 egg beaten for egg wash
Instructions
In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.
Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.
Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, 1/4 tsp black pepper, or season to taste. It should be well-seasoned.
Add shredded cooked chicken, frozen peas, and 1/4 cup parsley. Stir to combine then remove from heat and cool slightly while you roll out the crusts. Roll 1 chilled pie crust disk into a 12” diameter circle. Carefully transfer it into a 9” pie dish. Spoon the pie filling over the bottom crust.
Roll the second disk of pie dough into a 10” diameter circle and place over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
Bake at 425˚F for 30-40 minutes or until top crust is golden brown. If edges are browning too fast, cover with a pie shield or make a shield by cutting a 4” diameter circle from the center of a sheet of foil and placing that over the pie. Once out of the oven, rest for 15 minutes to cool slightly before slicing.
Recipe Notes
*Use leftover shredded rotisserie chicken (light or dark meat), or cook and shred 2 large chicken breasts to get 4 cups shredded chicken.
Aunty Lynnes Chocolate Pudding
Aunty Lynnes Chocolate Pudding
Camp oven recipes - Prize winning camp oven custard to impress your guests
Chocolate self saucing pudding and multiple prize winning custard. Both can be done in a conventional oven and stove. We cook on fire and coals in our cast iron camp oven as shown in demo vid.
In this episode of camp oven recipes we cook a chocolate self saucing pudding in a camp oven over coals to go with the best custard which will stop you from ever looking for another custard recipe. You can also cook this in your conventional oven at 180 deg for 50 min and stove top.
Custard in this video:
for US in Dutch Oven
2.1 quart milk
20 fl oz cream
12 egg yokes
2/3 cup corn flour
1 1/2 cups caster sugar
3 tsp vanilla extract
for US For at home with 4/6 people
22 fl oz milk
7 fl oz cream
4 egg yokes
3 tbsp cornflour
1/2 cup caster sugar
1 tsp vanilla extract
Chocolate self saucing pudding for 12" oven
The batter:
3 cups self raising flour
1 ½ tsp salt
2 ¼ cups brown sugar
1/3 cup cocoa
1/3 cup butter
1 1/2 cups milk
2 t sp vanilla extract
The sauce:
2 1/4 cups brown sugar
1/3 cup cocoa
4 1/2 cups boiling hot water
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