RECIPE: Tortilla/Enchilada Soup copy cat Chilis but with a twist!

Tortilla/Enchilada Soup- RECIPES BY PICTURES! 
This soup has lots of options, you can usually find most of these in your pantry or refrigerator. 

I was testing some ideas and made a simple little soup in the process...

Here is how it goes:

I get the Costco roasted chickens for $5 and filet off some of the chicken, cant tell you how much easier that is and it is good Hormone free chicken.

Use a 3 quart

Put it on your Camp Chef Stove


Put in some Chunky salsa about 2/3 Cup.
I can enchilada sauce (red Mild)
TSP Cumin
TSP Black pepper large ground
Fresh cilantro chopped about 1 handful
Chicken broth, open one can and pour about 1/2 (add more as needed to keep it from getting too thick)

Simmer for a while on lower heat.

Add in 2 cups of chicken (cooked)

and a 1/2 cup of shredded Pepper Jack Cheese
NOW- Decision time:
you can either add some (nacho or queso or some call it fake cheese) or
More pepper jack cheese.  The "fake cheese" actually gives it the Chilis look of the cheese color (hmmm  maybe that is how they do it)

More options:
Now is a good time to add 2/3 cup of instant brown rice (or white or spanish)
you will need some more Chicken broth to add (luckily you still have 1/2 can)
A couple of diced Jalepenos (don't go nuts)

Simmer some more...  

Shred 2 tortillas, and stir into the soup.

That is it.... 

Serve it in bowls and garnish with a few tortilla chips, or those little fancy tortilla chip strips. 



You can really make this fun by cooking your chicken on the twins and doing a big triple batch...

ENJOY....

Youth Safari.....

I recently volunteered to do lunch for the kids and family at the 3rd annual youth safari challenge at the gun range in the desert out of Bend .  It was the biggest group of kids to date for the safari. With parents and instructors over 200 people were involved and would be hungry for a hot lunch when the shooting and archery events were over .My wife and I were prepared for the task with our Camp Chef stoves and cookers to feed the masses. The event was a huge success, and we are ready for the next one to be even bigger .


Outdoor Chef Kurt

"From the Field to the Grill"

Oyster night with Chef Kurt.....

Here is an Awesome new recipe from

OUTDOOR CHEF KURT"S super secret recipe book.

Start out with a dozen fresh medium oysters.

Put the oysters on a hot grill until they pop. Step One, get out your ingredients which include, lemon wedges, Tabasco sauce , melted butter, garlic powder or fresh minced garlic, bacon bits and cocktail sauce. Also fresh shredded Parmesan or sharp cheddar shredded.


Once your oysters pop,shell shuck them with an oyster knife making sure to keep the inside clean of shell bits or other debris.Now it is time to build your finished product.

Start out with the melted butter .

Pour a little on top of each oyster and a little in the inside shell for the liquor.

Then put a drop or two of Tabasco on each oyster according to taste.

Next squeeze a few drops of fresh lemon juice on each oyster.
Then sprinkle on a little garlic powder or fresh minced garlic on each one.
Pour on a little cocktail sauce and top with shredded cheese of your choice.

Final Step: put the oysters back on the grill for about 5 minutes till cheese melts and liquid forms in shell from all ingredients, called the liqueur. Then place oysters on a platter and prepare to have one of the best food experiences of your life. A glass of wine makes a great compliment to this dish, I recommend a nice Oregon PINOT NOIR as a good pairing to this dish.

Pinot Noir, Willakenzie 1st choice Triple Black Slopes, or the regular Willamette Valley is tasty. Try them tonight!

I hope you will enjoy this special appetizer recipe from OUTDOOR CHEF KURT




From The Field to the Grill

Online Grilling Site

Garlic Gourmet line of spices, Try them they are great.

Outdoor Chef Kurt is very pleased to announce that the Garlic Gourmet line of spices, sauces,other fine products are now being promoted by me when I do events and when I marinade, season, or rub anything in my kitchen , at home or in the field.


I recommend these fine products to anyone who goes on my website ,and they can be ordered on line from the link I have to their website. I want to thank them very much for their support and look forward to the future using their great product.  Tell them Chef Kurt sent you.



Outdoor Chef Kurt

"From the Field to the Grill"

Sunsets in Canada.... EH

 I was recently in the  Saskatchewan province of Canada for a few weeks, and one night I saw this spectacular sunset, and got a chance to take a few pics . I thought it was very beautiful and wanted to share it with the people who look on my website .
Outdoor Chef Kurt

"From the Field to the Grill"


 

Traeger recipe: Super easy and good for you!

This recipe was invented by OUTDOOR CHEF KURT in ALASKA at TALAVIEW LODGE this last summer.

I usually serve 3-4 spears per person.On a 1/2 sheet pan lay your spears .

Then cover liberally with balsamic vinegar and roll to cover completely.Fire up your TREAGER or any other grill and get it hot .



Then season spears with TREAGER veggie shake roll to cover completely with seasoning.Then place spears on grill and roll every 3 minutes to cook evenly Spears should be done in 8-12 minutes Taste for desired texture, take out early for a slight crunch and serve and be ready for people asking for more BON APETIT !!!!

Chef Kurt fishgriller@yahoo.com

WEBSITE

COOKING STORE

Cast iron care - Everyone always asks....

CAST IRON CARE-


The weather is breaking and it is the perfect time of year to use your Dutch/Camp ovens, not to hot, not to cold. There are always a few questions that come up this time of year as folks break open their ovens for use.

What is that smell? What are those black flakes? I’m brave enough to try this cooking in one this year, do I need to season it?

Lets take this one at a time:

Smell- This rancid smell is usually caused from the use of to much and the wrong kind of oils used after cleaning your oven. Corn oil is notorious for going off. Sealing the lid of your oven and the temperature swings help this process along. Solution- leave the lid cracked, heat your oven after oiling it and put your ovens away dry.


Flakes-The black flakes are usually burnt food that didn’t get cleaned out very well and while the oils in it burnt, it didn’t adhere into the pores of the oven. So as the iron heaved with the temperatures it became loose and you have flakes.

Seasoned? – The majority of the ovens you purchase today will be seasoned and ready to use. Knowing if it is seasoned is the trick. Maybe you have an oven you have had for years and have not used. Chances are it is not seasoned. A way to know is that it will have a silver appearance and feel tacky. If you start to warm it you will see a liquid run, that is wax. All the wax needs to be removed. I wipe what I can off and then heat it slowly until all the smoking stops and it looks gray. The following photos explain the above issues.


Here is an oven I found laying around that was waxed and I am burning the wax off.


You can see the dry silvery color.

Doing the same to the well of the oven

Seasoned the lid using conditioner see the difference?

One wipe across the well with a rag of conditioner and it starts the seasoning process.

Now seasoned oven sitting on the Black Sports Grill lid, similar colors. As oil heats it carbonizes too much heat and you can burn it clean and gray again. Some real dirty ovens may need to be burn out. I have had to use an electric drill and wire brush to chip the old burnt food from several ovens I’ve repaired for folks.



Here is a bad oven that someone left dirty for a few months. I’ve seen worse.

A little conditioner and heat and the flakes start to pop up and off with a wipe.

A little elbow grease is all it took to remove these flakes

Charcoal dust on the lid a little brushing with a paint brush, rinse, dry and then add some conditioner and it looks like new.

Hope this helps.
Good cooking,
GP

Kids from 5 to 17 learn valuable skills at Gary Lewis Youth Safari Challenge .Outdoor Chef Kurt feeds the young aspiring hunters.

 Outdoor Chef Kurt jumped at the chance to cook for this fine event. I hoped for a good weather day, as we have had a wet and windy spring here on the high desert.
 The kids were there in force ,75  entrants , the largest group ever for this event. I could not wait to get set up and get my Camp Chef products up and running. The parents were there to support the kids so the group total was over 200. Burgers, hot dogs ,and fries, along with grilled onions and lettuce and tomato wraps were on the menu. Mrs. Outdoor Chef Anita, my lovely wife , was there to assist me with the lunch.

I used my Smoke Vault as a warmer, for the cooked patties, and to warm up the hot dogs. I put my Pro 90 with grill box to work on the burgers to build up a stock of cooked ones, so the hungry mob would not have to wait. My 60.000 btu single burner cooker was used to deep fry the fries to a lovely golden brown.


By 11;30 am the masses were gathering with mouths watering, from all of the great smells wafting across the gun range.We were ready , thanks to all of our fine Camp Chef cooking gear as the feed was on . For about an hour and a half, it was game on, and then we fed some of the fine folks who worked the range for the event , and then there were no hungry people left.

The event was a great success, and all of the entrants went home with a full belly and one of the many prizes awarded, including some extra burger patties,  buns, and cheese as extra prizes.

Events like this, teach kids lessons that can be put to use many ways in life, as they grow older. I love to cook for events like this and hope to do many more in the future. I hope all of your summer events are great and you enjoy great food cooked on Camp Chef products.


Outdoor Chef Kurt

"From the Field to the Grill"

Greek Salad recipe for the McGrath Family...

MAKE it TONIGHT, super easy and the Best Greek Salad Recipe.

Ingredients

PART ONE:
1 head  Lettuce, rinse shake dry and chopped.  (Romaine is Best)
1 Medium Red Onion take off the bad looking stuff and slice thin and dice cut.
2-3 Roma Tomatoes, cut into wedges
1 Small Jar pitted Kalamata Olives drain
1 Cup Feta Cheese, crumbled break up with fork.
1 Small Jar drained Mezzetta Imported Garlic & Dill Peperoncini (Best)
1 large Cucumber, Sliced and cut again you can cut out some of the juice.  (can be English or Regular)

PART TWO:
1/2 Cup Olive Oil (extra virgin first cold pressed)
1 Cup Red Wine Vinegar
1 tsp. Garlic Powder or Fresh garlic clove(best) minced 1-2
1 tsp. Dried Oregano
1 tsp. Dried Basil
1 tsp. Balsamic Vinegar  (careful too much kills it...)
1 tsp. Black pepper
1 tsp. Dijon Mustard or spicy brown

The FINAL PART

1. Add in large serving bowl, all the "Part One" ingredients, cucumbers last.

2. In a side bowl or the feta container,  mix together all "Part Two" ingredients.

3. Pour over the salad, cover and chill.  You can serve immediately but if you wait a few hours it is much better.  Stir the oil from the bottom to the top every so often while chilling.  NOTE:  It is even better the next day. 

4. cover while storing, otherwise your refrigerator will remind you for a few days what your made!

Use olive oil that is Extra Virgin and has not been open for more than a few weeks. Better get a fresh bottle... It is worth it...

Shop at my store of great gift ideas

Camp Chef Stoves..... Very Nice

Camp Chef has a new series of stoves.

We are testing all of them this week and will be working at an Elk Camp in Eastern Oregon.




Guy from Camp Chef has a nice little video for you to watch.

here is the details on the stoves..

The Mountain Series Rainier Two Burner Stove includes a larger non-stick grill over the left hand burner. Plenty of heat and a removable grease tray make the Rainier a sure bet with any camping family.

Features:

* 1 - Elongated 12,000 BTU burner
* 1 - 8,000 BTU burner
* Stainless steel drip tray for easy clean-up
* Matchless ignition
* Convenient carry handle
* Non-stick aluminum grill
* Dimensions: 23.5" x 13" x 5.75"



Special product with Free shipping online at our Grill Store

Email you comments and ideas.
fishgriller@yahoo.com

NEW Product Sponsor.... OREGON DANS

Click to check out all the products.


 CHEF Kurt top choice in Sauce!  Check em out, this week we are doing Demos at Whole Foods.

Saturday June 5 - 6th,   All sauces will be on sale at all locations.

Tell em Chef Kurt sent you!

From the field to the grill.

Our Oregon Coast website, Posting my article

The nice folks at the Our Oregon Coast have a great site and posted my Tuna article with some new pictures.

Check it out

TUNA BOUNTY OFF THE OREGON COAST




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From The Field to the Grill

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Snow Goose Adventures Chef Kurt

I just got back from a Snow Goose adventure .I made a dinner of some snow goose breasts filleted and diced with veges and yaki soba noodles, along with tempura chicken balls ,and pork spring rolls.I did the stir fry on my Camp Chef single burner 60,000 btu cooker in my 16 inch Camp Chef skillet, along with a difuser plate to spread out the heat for more even cooking.

The meal was devoured by the hungry dinner guests with compliments to the chef. Then the guests drifted off to sleep with thoughts of the next days hunt, and snow geese falling from the sky like rain .

Outdoor Chef Kurt

"From the Field to the Grill"