8/15/08

Party Tomorrow



by Keith Fisher



I am lost trying to get ready for a dinner party tomorrow. Perhaps I'll tell you about next time. until then, I've posted one of my favorite easy recipes for you to enjoy.



Spiced Pork Chops with Red Sauce

12-inch Dutch Oven




  • 1-2 lbs. Top loin pork chops


  • Red sauce (recipe follows)


  • Spice mix rub (recipe follows)


Spice mix rub:





  • ½ cup flour1


  • ½ tsp. Garlic powder


  • 1 ½ tsp. Dry mustard


  • 1 ½ tsp. Paprika


  • ¼ tsp. Ginger


  • ½ tsp. Celery salt


  • 1/8 tsp. Basil


  • 1/8 tsp. Oregano


  • 1/8 tsp. Salt


  • pinch black pepper


  • note: this will make enough spice mix for several pork chops.


Red Sauce:





  • 1 cup ketchup


  • 1 cup water


  • ¼ cup brown sugar


  • 4 tbsp. cornstarch


Prepare meat by rolling it in the spice mix, rubbing it into the meat. Brown on both sides in a hot 12 inch Dutch oven with a little oil. Start roasting the meat by moving the majority of bottom heat to the top. 7coals on the bottom and 11 on the top. Pour the red sauce over the meat then roast until inside temperature is 165 degrees. (Longer roasting time will make meat more tender) Make sure to baste frequently with the sauce from the oven. Also, If three hour roasting time is used: You will need to add more coals about half way through the cooking process to keep the temperature up. Serves about six.





Cherry Cheese Cake in a Pie Crust


Ron Hack


12-inch Dutch oven




PIE CRUST





  • 2 cups flour


  • 1 teaspoon salt


  • 1 cup Crisco shortening


  • 6 to 8 tablespoons ice water


CHEESE CAKE FILLING





  • 2 packages (8 OZ.) Cream cheese, softened


  • 1 cup sugar


  • 3 tablespoons fresh lemon juice


  • 3 dashes salt


  • 3 to 4 eggs


  • 1 teaspoon vanilla extract




TOPPING





  • 2 cups sour cream


  • 4 tablespoons sugar


  • 1 teaspoon vanilla


in a medium size bowl, mix flour and salt then cut in the shortening with a pastry cutter or two butter knives working next to each other. Gradually add the ice water a little at a time and stir until a ball of dough is formed. place dough on floured surface and using a rolling pin, roll out dough in a circle about 1/4 inch thick. then lift off and carefully put into a 12 inch Dutch oven that has been lined in two halves with parchment paper (For pie removal).




carefully work the dough up the sides of the oven until 1-2 inches high and flute the edges with your thumb and fingers. cover and bake at about 450 degrees for 15 minutes 18 coals on top and 13 coals on the bottom. let crust cool In another large bowl, beat the cream cheese until fluffy. Add 1 cup sugar gradually while mixing. Then add lemon juice, salt, and vanilla extract. Beat eggs one at a time into mixture until thoroughly mixed.




pour into cooked pie crust and smooth out. cover and bake with 15 coals on top and 9 on the bottom in a circular pattern (not directly underneath) about 325 degrees. Cheese cake is done when it sets up, and has a film on top. take oven off heat and let cool about 30 minutes Next, mix the topping and spoon over cheese cake starting with the outside edge first then spoon it towards the middle. Bake about 10 minutes longer with 16 coals on top and 10 coals on the bottom. cool quickly.




when cool, remove from the oven by lifting the parchment paper, being careful not to let the center drop. Sit cake on a Dutch oven lid and carefully slide the paper out from under the cheese cake and Top with Light cherry pie filling and whipped cream.. serves eight to sixteen, (depending on the size of the slices) Can use other types of pie filling.
















Return to the Neighborhood.





2 comments:

Nichole Giles said...

Looks yummy. How about sharing the recipe for that roast you made for our party?

Serious yum-factor there! Oh, also the cobblers...

Thanks again. It was a blast.

R. Mansfield said...

I've created a link to this post in the "Recipes" section of our newest "Cast Iron Around the Web" entry at http://www.cookingincastiron.com