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In article >,
(NelsonJ763) wrote:

> I'm looking for recipies for cooking on all forms of cast iron. Specificially
> dutch ovens and skillets. Both in the kitchen and outdoors. I'm especially
> interested in quick and tasty meals and, those to feed a number of folks.

Easiest I've found is simple braised meals. :-)

I just made some braised chicken and veggies tonight in the cast iron
dutch oven. Beef or pork works well for this too, as does emu, ostrich,
rabbit, venison, porcupine, squirrel, etc.

Cover bottom of pan with a layer of EVOO and about 1" of water or your
favorite cooking wine. Lay meat on bottom of pan and top with a
selection of spices.

Tonight I used fresh rosemary, basil and ginger all chopped together in
a small food processer, then added ground black and red pepper, a bit of
salt, onion powder, garlic powder and a whole bunch of shitake mushroom
powder that I made from dried shitake mushrooms.

Dried mushroom powder, especially shitake, can add a wonderful rich
flavor to just about anything.

I sprinkled that over the top of the meat, the layered large cut chunks
of carrots, yams, quartered onions and fresh button mushrooms over the
top and started out on high heat until it was simmering well, the turned
it down to low for about 1 hour. I used chicken drumsticks this time but
as I said, it works well with any meat, and you can vary the veggies as
needed.

Doing this with smoked sausages and bok choy or cabbage is delighful as
well.

Just think "pot roast".

K.

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