Southwest Dutch Oven

Southwest Dutch Oven

by George Dumler, Carolyn Dumler


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The use of Southwestern herbs and spices really kick up the taste in these sauces, salsas, side dishes, main dishes, breads, and even desserts. Chile-Rubbed Rib-Eye Steaks, Red Chile Onion Rings, Prickly Pear Barbecue Sauce, Chipotle Cheese Bread, andSouthwest Caramel Apple Pie are just a few of the delicious recipes.

With their helpful Dutch oven tips and information about Southwestern ingredients, the Dumlers’ will have you cooking a fiesta in no time.

Product Details

ISBN-13: 9781423636359
Publisher: Smith, Gibbs Publisher
Publication date: 04/01/2014
Pages: 128
Product dimensions: 7.20(w) x 8.70(h) x 1.00(d)
Age Range: 16 - 18 Years

About the Author

George Dumler spent his early years on a cattle ranch where his grandpa would cook in a Dutch oven over the branding fire. He learned to cook as a youngster and has been creating tasty Dutch oven dishes ever since. Dumler particularly enjoys cooking main and side dishes using Southwestern flavors.

George and Carolyn live in Tucson, Arizona, where their co-workers happily test all of their new recipes.

Carolyn Dumler grew up on a dairy farm and learned to cook meals for a large family at a young age. She especially enjoyed baking breads and sweet treats; she still does. It wasn’t until after she married George that she learned to cook in a Dutch oven.

George and Carolyn live in Tucson, Arizona, where their co-workers happily test all of their new recipes.

Read an Excerpt

Chile-Spiced Mushrooms

Makes 4 servings

2 (10-inch) Dutch ovens

32 coals on bottom, divided

4 cups chicken stock

3 tablespoons olive oil

8 ounces baby portobello mushrooms, sliced

8 ounces shiitake mushrooms, sliced

8 ounces oyster mushrooms, sliced

4 shallots, finely chopped

4 cloves garlic, finely minced

1 tablespoon chile paste

1 teaspoon concentrated mushroom demiglace

2 tablespoons honey

1⁄4 cup chopped fresh cilantro

4 dried chiltepín peppers

Salt and freshly ground black pepper, to taste

Pour the stock into 1 Dutch oven. Pile 16 coals under the oven to bring to a boil. Cook over high heat until the stock is reduced by half, about 20–30 minutes.

Heat the oil in the second Dutch oven, using 16 coals underneath the oven. Add the mushrooms, shallots, and garlic and cook until the mushrooms are golden brown and have given off their liquid, about 15 minutes.

Whisk the chile paste and demi-glace into the reduced stock and then pour into the oven with the mushrooms. Bring to a boil and cook, stirring occasionally, until the sauce is reduced by half, about 20–30 minutes. Stir in the honey, cilantro, and chiltepíns; season with salt and pepper.

Table of Contents

4 Tips on Dutch Oven Cooking

11 Chiles and Prickly Pear

14 Sauces and Salsas

24 Side Dishes

42 Main Dishes

72 Breads

88 Desserts

108 A Southwestern Thanksgiving

123 Resources

124 Index

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