Mmmm…dinner!


Last weekend several boys from both Pack 19 and Troop 18 participated in the John Colter race at the old Camp Hook (now the southern half of Twin Creek Metropark) over in Carlisle. John Colter race is an annual event put on by Troop 572 (also of Middletown). There were several other units in attendance, including Webelos from Pack 572 and Scouts from Troops 725 in the Trenton area and 896 from Hunter. It was a great time and the weather was beautiful!

On Saturday night the adults from Troop 18 and Pack 19 cooked dinner for themselves. While the boys all had hot dogs (or chili dogs) and chips that Troop 572 supplied, we went a little meatier. Back in the April 2010 edition of Scouting Magazine I saw an article with a recipe for a dutch oven meal called the Kalamata Roast. Here’s the recipe:

Beef, Italian Style by H. Kent Rappleye, Scouting Magazine, April 2010
Kalamata Roast

First, you’ll need to preheat your 12-inch Dutch oven to about 275 degrees. That means you’ll want to place 13 coals on top and 7 coals on bottom.

Ingredients

3- to 4-pound beef chuck roast, bone in or boneless
¾ cup beef broth
½ cup brown sugar
1½ teaspoon oregano
1 teaspoon basil
1 tablespoon Italian seasoning
1 teaspoon salt
1 teaspoon pepper
1 large garlic clove, chopped
½ cup sun-dried tomatoes packed in oil, sliced into thin strips
½ cup kalamata olives, pitted and sliced
1 (10-ounce) jar or 1 cup fresh or frozen pearl onions (not pickled)
Brown roast on all sides in Dutch oven. Pour beef broth over entire surface of roast. Evenly sprinkle remaining ingredients on top in the order listed. Cook low and slow for 3-5 hours. You can maintain this low simmer by placing two additional coals on top and two below every hour or so, depending on the weather.

Note: If you have any leftovers (fat chance), chunk up the meat, pour your favorite marinara sauce over it, heat, and serve with pasta. Amazing!

SERVES ABOUT 8-10

I am a big lover of olives (much to the dismay of my strange olive-hating family), so this recipe sang to me. I’d been wanting to try it out for months. And with Dave Erwin at the camp out – the master of the dutch oven – the opportunity was there. So we made that recipe for dinner, adding just a little bit more liquid, garlic and five or so whole jalapeños from my garden.

HEAVEN!

You all have to try this out! Seriously. Best. Recipe. Ever. Cooking the meat low and slow made it very tender, while you got the saltiness of the olives, the sweetness of the sun-dried tomatoes, and the subtle heat of the peppers. It was seriously Good Eats ™.

(Side note: Am I the only one who thinks Alton Brown should do a whole series of shows on dutch oven cooking over the campfire?)

Along with that we took some good sized baking potatoes, seasoned them up with a little salt, a little pepper and some garlic and hot peppers, wrapped them in foil and tossed them in the campfire coals while the roast was cooking. Those also turned out excellent.

All in all, it was one of the better meals I’ve had at a camp out. I seriously need to get myself a dutch oven with the feet on it so I can start learning to cook these types of things myself!

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