Mr. Barbecue Oli Sievers at the Dutch Oven
Cooking, baking, braising or roasting with cast iron cookware is one of the most traditional methods of preparing food. Starting in the days when people still cooked over an open fire, through the era of coal and wood stoves, continuing into the days of gas and electric stoves and even today, when used on ultra-modern induction stoves, pots, pans and roasters made of cast iron are in demand.
The material ensures even heat distribution during preparation and keeps the heat in the pot for so long that the food can be cooked perfectly even when the heat is getting weaker. This is why Dutch ovens and pans made of cast iron are simply predestined for outdoor use with wood, charcoal or charcoal briquettes. They are also so robust that they can be passed down from generation to generation without the black pots losing their positive frying and cooking properties. On the contrary: the more often a cast iron pot is used, the better it becomes! Mr. Barbecue Oliver Sievers has potted new favorite recipes for FIRE&FOOD.
GREEN CHILI MAC'N'CHEESE
Ingredients (for 6 people):
• 2 green, hot chilies
• 2 poblano chilies
• 200 g Padron peppers
• 1 clove of garlic
• 250 g horn pasta
• 250 ml cream
• 500 ml milk
• 100g mayonnaise
• 100 g cream cheese
• 200 g grated cheddar
• 200 g grated mountain cheese
• 50 g grated Parmesan
• 1 tbsp sweet paprika
(if you like it a little spicier, use the Cajun Rub
from the Sausages & Seafood Gumbo recipe)
• Salt
• Pepper
Preparation:
Cut the chilies into strips and finely chop the garlic. Place them in a sufficiently sized Dutch oven together with the pasta (not pre-cooked). Mix the cream, milk, cream cheese and mayo together until creamy and season with salt and pepper. Add the grated cheese and put everything in the Dutch oven. Mix everything together well and simmer with the lid closed at medium bottom heat for approx. 1 to 1 ½ hours.
The cooking time depends heavily on the DO and the charcoal/briquettes used. Stir occasionally, paying attention to the consistency and amount of liquid, adding a little milk if necessary. Garnish with fresh chili and serve hot.
Oli's tip: "When the pasta is cooked, you can put some charcoal on the lid to get a crispy crust if you want. But I prefer it just creamy and cheesy."
POZOLE ROJO WITH PEARL
Ingredients:
• 1 kg pork neck
• 3 tbsp Mexican spice mix (e.g. Hot & Spicy Mexican Rub)
• 3 tablespoons neutral oil
• 2 onions
• 2 cloves of garlic
• 2 red peppers
• 2 red chili peppers (spiciness according to your taste)
• 1 litre vegetable stock
• 2 tbsp tomato paste
• 250 g pearl barley, coarse
• ½ bunch of coriander
• Salt
• Pepper
• 1 lime
For the Hot & Spicy Mexican Rub:
• 2 tsp chili powder
• 2 tsp coarse sea salt
• 2 tsp brown sugar
• 2 tsp smoked paprika powder
• 1 tsp dried thyme
• 2 garlic powder
• 1 tsp cumin
• 1 tsp ground pepper
Preparation:
Cut the pork into cubes of approx. 2 x 2 x 2 cm and rub with the Mexican spice mixture. Preheat the Dutch oven (bottom heat only with the lid open) and sear the meat on all sides in a little oil. Cut the vegetables into pieces and add to the meat, sear well.
Then add the tomato paste, fry briefly, deglaze with the stock and bring to the boil. Now add the pearl barley and stir well. Close the lid and simmer gently at medium bottom heat for about 1 ½ hours, stirring several times and adding liquid in the form of water or vegetable stock if necessary. Pozole is a soup, so it shouldn't be too creamy. When everything is cooked, season with salt, pepper, fresh coriander and a little lime juice and serve hot .
Oli's tip: "Pozole is usually made with specially cooked corn, and the chilies and other vegetables are usually pureed, but I prefer the vegetables chunky. The corn is also very difficult to prepare, so I developed my own version with pearl barley. It is easy to get hold of and the consistency is perfect for this dish. So the recipe is not originally Mexican!