I made three dutch oven seafood recipes from a cookbook I bought for Christmas. It was…wonderful. | Meals, Recipes & Entertaining

I had it for a few months whereas I made numerous soups (and a stew) for my December column, and knew I wanted to get my very own virtually instantly. I requested my dad and mom for one for Christmas, and I’m now the proud proprietor of a vivid crimson dutch oven that I exploit to prepare dinner virtually all the pieces, it appears.

Does asking for cookware as a present imply you’re getting outdated? Actually, I don’t care.

With the dutch oven I used to be additionally gifted a cookbook: “Lodge Forged Iron Dutch Oven Cookbook for Rookies.” I don’t have any cookbooks, because the final two I used to be given I gave to my sisters as a result of I wasn’t utilizing them a lot. After all, that was earlier than I actually found I loved cooking, so issues are fairly totally different now.

Contained in the ebook there are dozens of recipes, damaged down into a number of classes together with seafood. There have been a number of soup recipes as effectively, and a few breakfast ones I wished to attempt, however figured I’d save these for one more time. Over the previous few weeks I cooked a shrimp boil, garlic and parsley roasted potatoes and two salmon recipes.

The outcomes had been… wonderful. I consider the 4 recipes I made, just one or two are issues I’ll be making once more.

This shrimp boil wants some main assist







That is a kind of recipes I doubt I’ll be making once more. For those who’ve bought a greater recipe, I’m all ears.



This picture is truthfully form of embarrassing. I attempted very laborious to salvage it with a heavy dose of Slap Ya Mama seasoning, extra Previous Bay and another seafood seasonings however the taste actually by no means infused with the meals. It was very bland.

Thankfully, whereas my potatoes and corn took a bit longer to prepare dinner than the recipe stated, the meals was cooked wonderful. It simply didn’t have any taste. And if in case you have learn any of my earlier meals columns, you recognize that’s merely unacceptable to me. If I make this recipe once more, I’d undoubtedly need to season it myself slightly than comply with the ebook.

After I lived in Alabama my household had outside crawfish and seafood boils on a regular basis. It was nice, and so once I noticed this recipe I needed to attempt it. I used to be skeptical one thing like that might be replicated in a pot on a range, and sadly I feel that skepticism was warranted. If I ever try one other stovetop seafood boil, I’ll have to search out one other recipe as a result of this didn’t reduce it for me.

For those who’ve bought a greater recipe, I’m all ears.

Teriyaki salmon? Extra like tear out the recipe web page.







Roberts Teriyaki Salmon

I’ve to say I preferred the presentation on this one, although it’s a bit messy.



In equity I’ve to say this recipe wasn’t unhealthy, the salmon simply didn’t maintain taste from the teriyaki sauce marinade. I adopted the recipe precisely, however I feel sooner or later the salmon simply must soak within the teriyaki sauce longer to essentially soak up that taste.

I additionally had hassle cooking the salmon, which took about 10 minutes longer than the recipe stated. That is completely attributable to consumer error although, and I feel I ended up cooking it effectively, albeit barely overcooked I feel. Regardless, it was flaky and splendidly tender. Sadly, none of that teriyaki taste got here although.

This was simply rectified by including a little bit of seasoning and one other drizzle of the sauce, however the recipe itself didn’t carry a lot taste.

The asparagus, which was additionally a part of the recipe, was a unique story. Because the recipe referred to as for the salmon to be cooked overtop of the asparagus within the oven, it appeared lots of that teriyaki taste ended up within the asparagus. It was extremely good. I had by no means cooked asparagus earlier than this, however I’ve eaten it numerous occasions, and this teriyaki asparagus was an enormous win to me. It’s undoubtedly one thing I’ll need to make sooner or later.

I’ll have discovered a winner.







Roberts Spice-Rubbed Salmon

This was, surprisingly, perhaps the most effective salmon I’ve ever had.


I’ve written quite a bit on this column about how I are likely to closely season my meals. This, nonetheless, isn’t a kind of occasions.

Admittedly I used to be skeptical about this recipe because it solely calls for 3 seasonings — salt, cumin and chili powder — however I used to be blown away by how good this was. I did need to make my very own chili powder for this recipe (equal components paprika, cumin and cayenne) as a result of I didn’t understand I used to be out at residence, however I don’t assume it affected the ultimate product.

I used to be fairly nervous about cooking this on the range to begin, as I’ve had some unhealthy luck (primarily a scarcity of ability) when I’ve beforehand tried to prepare dinner salmon on the range, however this turned out nice. It was so flavorful, crispy on prime and is unquestionably one thing I shall be making repeatedly. The one factor I added to this recipe was some garlic, however that’s it.

What ought to I write about subsequent?

These mashed potatoes I served the fish over had been from one other recipe on this ebook too, one which I didn’t do very effectively. It was speculated to be sautéed potatoes with garlic and parsley however for the lifetime of me I couldn’t get the potatoes get crisp up in my forged iron skillet. I finally gave up as a result of they bought too mushy, so I made a decision to pivot and switch it into mashed potatoes as an alternative, and it turned out fairly good.

The fish is the star of this dish although, make no mistake. It’s so good, and I might suggest this recipe to anybody.

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