Sometimes inspiration strikes and it all comes together. Dutch oven, Beer, Bread, Cheese, my favorite sauce and Cooking Outdoors. For me it was exciting because I love to create new recipes and this time I actually wrote it down to share. How many times have you managed to put a fantastic meal together from scratch and then say “I need to write that down”. Whoops, all gone …

Not this time, I tell ya!

Beer bread, the ultimate outdoor cooking bread. Fast, easy and requires beer, I love it.

Chipotle Cheddar Chile Beer Bread

Ingredients

3 cups self rising flour

3 tbls sugar

1 tps salt

8oz Chipotle Cheddar Cheese (I used Bravo Farms Original Chipotle Cheddar)

1 small can diced Chiles (Hot or Mild) undrained

2 tbls All Spice Cafe Chipotle Garlic Sauce

1 can of beer (Cheap can like Pabst Blue Ribbon)

Preparation

Cube the Chipotle Cheddar Cheese up and add to all of the other dry ingredients, mix thoroughly. Now add your All Spice Cafe Chipotle Garlic Sauce and beer, mix till it is blended (do not over mix, lumpy is good). Poor this into a grease 10″ Dutch oven or a Bread loaf pan for the grill. It will look like a wet glob of flour and that is perfect. No rising or kneading necessary.

Bake at 350° F for 40 minutes. Outdoor  Cooking with a 10″  Camp Dutch oven will require 7 coals on the bottom and 13 coals on the top. Grilling your Beer Bread will require indirect heat.

It’s done when a toothpick inserted into the center comes out clean and thumping the bottom sounds a dull thump when you rap it.

Warm Beer bread with a slight kick to it! The cheese was gooey and tasty, crust had a wonderful crunchiness to it. Great for sopping up some soup or sauces! But, I ate mine just as it was, warm, crunchy, gooey and delicious!

This was a big hit at the last Dutch oven Gathering I was at. I you try this recipe, please let me know what you think!

“Get out of the kitchen! Light the fire! Start cooking outdoors”

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My wife was making us some Enchilada soup the other night and she casualy mentioned that some bread would be nice. You know, just whip something together in an hour for dinner!! So I scrambled around and decided on something spicy and hot for a bread, beer bread to be exact. This is what I came up with, hope you like it.

Ingredients:

3 cups flour

3 tbs sugar

1/4 tsp salt

1 can Mexican beer

1/2 – 3 Jalapeno chile’s (depending on taste) diced

2 green onions diced

1 clove garlic minced

1 4oz can Fire roasted diced green chiles (mild or hot)

1 tsp cumin

1/4 cayenne pepper

1 1/2 cups of Mexican blend cheese

Preparation:

Mix flour, sugar, salt, cumin and cayenne pepper together until blended well. Mince Jalapeno chile’s and garlic. Dice green onions and place all three in a pan or Dutch oven to saute for just a couple of minutes to release the flavors. Mix all ingredients (except beer) together until well blended. Add whole can of beer and mix till you have a moist glob of batter, yes it needs to be the consistency of a glob of wet flour. Pour this into your well greased pan or Dutch oven.

Cook at 350 degrees for about 45 minutes. Remove and let cool. The bottom of your bread should go thump when you rap it with your knuckle.

Add some cheese to the top while it cools down!!!

“Get out of the kitchen! Light the fire! Start cooking outdoors”

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Cal-Mex Buttermilk Cornbread

 DUTCH OVEN AMIGO’S

Ingredients:

2 cups White Cornmeal

2 cups All-purpose flour

4 teaspoons baking powder

2/3 teaspoon baking soda

1 teaspoon salt

4 tablespoons sugar

1 jalapeno (finely chopped)

1/2 Anaheim pepper (finely chopped)

1 cup canned com kernels, drained

1 cup (40z) shredded cheese (2 different kinds or mexi blend) 1 2/3 cups buttermilk

2 large eggs

7 tablespoons butter

Preparations:

Coat DO with veg. oil

12 inch DO 18 coals on top 7 coals on bottom

Heat DO to about 350 degrees

In a mixing bowl, combine the cornmeal, flour, baking powder, soda, salt, and sugar; stir in chopped peppers, com kernels and cheese.

In another mixing bowl, whisk together the buttermilk, eggs, and the melted butter. Stir into the dry ingredients until well moisten .Spread the batter in the DO.

Bake for about 30 to 35 minutes or until lightly brown and firm

Turn lid 1/4 turn one way and the base 1/4 turn the other every 5 to 10 minutes So you won’t have any hot spots.

“Get out of the kitchen! Light the fire! Start cooking outdoors”

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