Thursday, September 22, 2011

It's fall, y'all!!!

The weather is changing and I am ready for some camping. Love the smell of smoke, "piece of quiet" and dutch oven cooking. I especially love to make cornbread, "Celtic potatoes", and cobblers in the dutch oven. And I did make an amazing pineapple upside down cake before too.

Basic ingredients for Celtic Potatoes

4-5 pounds of smallish red potatoes

1-2 large onions

1 pound of bacon

1 pound of shredded Colby jack or cheddar cheese

Fresh or dried rosemary.

Salt and Pepper

Chop onions , not too fine. This is a rustic dish. Wash, cut potatoes into quarters.

Cook bacon in dutch oven over hot coals.

When most of the fat is rendered, remove bacon with a slotted spoon. Reserve for later. You can now drain some bacon fat off or leave it all in. Bacon fat rules in my book.

Cook onions until soft. Covering with lid to hasten cooking. Next add potatoes. Let the potatoes and onions cook together. This will take a little while , maybe 25-30 minutes. Stir occasionally.

When almost done cooking, add cheese, reserved bacon, rosemary and salt and pepper. Cover with lid and continue cooking until it all comes together. Mmmm enjoy.

* Side note here. There are lots of sites on the www. that will explain dutch oven cooking. Go to those sites for more info on the actual methods.

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