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Thursday, May 28, 2009

Campfire Potatoes and Buckskin Bread

Campfire Dutch Oven Potatoes

30 to 35 golf-ball size new red potatoes
1 medium onion or 3 or 4 green onions
1/4 cup coconut oil or lard
1 jalapeno (hot pepper) cut in very small pieces or 1 tablespoon black pepper
Salt generous over potatoes

Lightly oil Dutch Oven or Cast Iron Skillet. I have even used aluminum foil, careful do not move once placed on/near coals, except to remove.

Wash potatoes, but do not peel.
Cut potatoes in half and place in bottom of Dutch oven.
Chop onion and place on top of potatoes.
Place chunks of coconut oil (if cold, warm dribble) on top of potatoes and onions.
Bake on hot coals for 30 to 45 minutes, with lid on, or covered with plate/foil to create oven.

Next, add your favorite fixin’s. Butter, sour cream, chives, cheddar cheese, or whatever you stomach desires. You can pair the potato with some baked chicken or other parve foods.

Buckskin Bread
The name comes from the color of the baked loaf. This bread has a fine-crumbed texture and a silky, light tan crust. It is popular with many Northwest Coast tribes. 2 cups unbleached flour 1 teaspoon baking powder 1 teaspoon salt 1 cup water Heat oven to 400 degrees F or Campfire.

Sift dry ingredients into a mixing bowl. quickly mix in the water. Press dough into a greased 9-inch metal pie plate or a cast iron pan with lid.

Bake bread for about 30 minutes, until very lightly browned on top. Check your bread and temperture of fire every 5 minutes. This bread can be done as quick as 12 minutes. Keep a close watch, since you are at a live fire, your eyes and knowing will keep your food nice and brown. Turn bread out and let cool on a rack, if it makes it that far. Makes 1 loaf.

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2 lbs buffalo meat
1/4 cup oil
2 large chopped onions
2 cloves of minced garlic
2 cups of corn
8 cups water
1 tsp.salt;
1 tsp.oregano;
1/2 tsp.pepper
4 carrots, sliced
3 potatoes, cubbed
1 green pepper(optional)

Cut buffalo in cubes, brown in oil. Put meat aside and saute garlic and onions in the buffalo oil. Return the meat into pan, add water, corn, salt, pepper. Cook for 2 hours, or until meat tender. Add the vegetables and continue to cook until done, about 30 minutes.

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