We think it’d be pretty great if White House cooks used Dutch ovens. Though it’d probably never happen, it’s President’s Day and we like imagining just how fun the meals would be cooked outdoors on the South Lawn.
From squirrel soup to mac and cheese, presidents enjoyed a variety of different foods throughout history. Here are a few of our favorite recent president’s favorite recipes:
- Mary MacLeod Trump’s Meatloaf with Mashed Potatoes and Mushroom Gravy
- the Obama Family Chili Recipe
- George W. Bush’s Sunday Brunch: Huevos Rancheros
Dinner With The Trumps
President Trump likes meatloaf, especially his mom’s recipe. He likes it so much he suggests it to his Mar–a-Lago Club guests and at any other resort he owns. Perhaps last year you will recall the brouhaha with Chris Christie when he forced Christie to order the meatloaf. Trump said ‘‘I’m telling you, the meatloaf is fabulous,’’ according to Christie.
That got me curious to find the recipe and I did at One For The Table, Along with the recipe, Nancy Ellison shared these insights: “…at Trump’s exclusive Mar–a-Lago Club, Mary MacLeod Trump’s Meatloaf rules, and it is truly a man’s meal;
it has all the warmth of a cozy aromatic kitchen and the familiar comfortable masculinity of a favorite armchair – but tastier. And, it makes Donald Trump smile!”
You might also enjoy watching Martha Stewart help the Trump’s make Donald’s favorite sandwich. (Just click the image to the left.)
My house has its meatloaf skeptics, but now that I have made this recipe they all like it alot—good thing too, meatloaf is this man’s comfort food. And, baked in a cast iron makes all the more manly. So here it is:
- 2 lbs fresh ground beef (you may exchange 1 lb with 1/2 lb each ground pork and turkey)
- 1 Spanish onion (fine dice)
- 1 Red bell pepper (fine dice)
- 1 Green bell pepper (fine dice)
- 2 cloves garlic (minced)
- 1 large beefsteak tomato diced fine (remove seeds)
- 2 extra large fresh eggs
- 2/3 cup of seasoned breadcrumbs
- ¼ cup chopped parsley
- 2/3 cup of tomato puree
- 1/2 tablespoon of salt and pepper
- 1). Finely dice the vegetables, the smaller the better. You are after their flavor and don't want large chunks.
- 2) In a large saucepan slowly sauté peppers, onion, garlic and tomato until the onions turn translucent. Set aside to cool.
- 3). In a large mixing bowl add ground meat, cooked cool vegetables, eggs, breadcrumbs, parsley, salt and pepper and mix well.
- 4). Remove the mixture from bowl and place into two loaves for baking or if you have a smaller 8"dutch oven like we did pack it in like we did in the video
- 5) Top loaf with tomato puree and bake in a 350 degree Dutch-oven (15 briquettes on top and 9 underneath[see note below]), Bake for 45-55 minutes or until brown and firm. We use a meat thermometer to make sure it is 165° inside
- 6). Let the loaf rest for 10 minutes or more before slicing while you mash the potatoes and make the gravy, both are a must when you serve this meatloaf.
- The Dutch Oven Dude says, "This is a real simple estimate of briquettes. Take the dutch oven diameter and add 3 briquettes on top. Subtract 3 briquettes underneath. So, a 12 inch oven would have 12+3=15 on top and 12-3=9 underneath. This works for any size dutch oven. Then you need to adjust briquette placement depending on the type of cooking."
- 2 cans any brand Cream of Mushroom Soup
- 1 can beef broth (about 1½ cups)
- 1 can mushrooms with packing juice
- 1) In a separate bowl whisk the the above ingredients together.
- 2) In a Barebone Dutch oven or skillet add these ingredients, heating until bubbly.
- 3) Drain off all the meatloaf juices, pour over the gravy and return to low heat while mashing potatoes
- 8 large russet, red or Yukon gold potatoes, peeled and cut into cubes
- 8 ounces light or regular cream cheese
- 3-4 green onions, chopped
- 1 teaspoon garlic powder or 1 minced garlic clove
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 tablespoons butter
- 1 cup whipping cream
- 1) Put about ¼ – ½ inch of water in the bottom of the Dutch Oven. Insert a round cake cooking rack or BSA’s new CampMaid Flip Grill. The idea is to keep the 'taters up out of the water*
- 2) Place the cut potatoes in a Barebones Dutch-oven and cover
- 3) Bake at 350° (15 briquettes on top and 9 underneath[see note below]) or 20-25 minutes or until fork soft.
- 4) Drain the potatoes and return them to the pot. Mash them with a fork a few times
- 5) Add the rest of the ingredients. Mash and mix well to desired consistency
- 6) If you finish these before the meatloaf is done just place them back on the heat after dotting with 1-2 tablespoons butter. Bake up to another 20-25 minutes until the potatoes are lightly browned on top and heated through.
- *Steam baking potatoes in a Dutch-oven will give you the creamiest potatoes ever. Of course, you can boil them, but why when this makes them so much better
Lunch with the Obamas
- 1 30 oz can Western Style Chili Beans (do not drain)
- 1 15 oz can black beans (drained and rinsed)
- 1 15 oz can pinto or red kidney beans (drained and rinsed)
- 1 1/2 pounds ground meat (turkey and/or beef)
- 1 large onion, chopped fine
- 1 green pepper, diced
- Several tomatoes, depending on size, chopped
- 1 15 oz can pureed or petite diced tomatoes
- 1 clove of garlic, minced
- 1 tablespoon olive oil
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground oregano
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground basil
- 1 tablespoon chili powder
- 3 tablespoons red wine vinegar
- 3 Jalapeno peppers
- Salt and pepper
- 2 cups rice
- 2 cups cheddar cheese
- 1 cup sour cream
- 1 cup chopped green onion
- 1- Saute onions, green pepper and garlic in olive oil until soft in Barebones cast iron frying pan
- 2- Add ground meat and brown.
- 3- Combine spices together into a mixture, then add to ground meat. Add red wine vinegar.
- 4- In a Barebones Dutch oven, add above with all beans with tomatoes
- 5- Let simmer 35 minutes.
- Serve over white or brown rice. Garnish with grated cheddar cheese, green onions and sour cream.
Sunday Brunch with the Bush’s
If you are looking for a Presidential breakfast or brunch, try Huevos Rancheros. According to White House Chef, Walter Schieb, “On most Sundays, if the Bushes weren’t at Camp David…the President wanted the same thing for lunch: A post-church meal of huevos rancheros. Maria Galvin, a domestic helper the Bushes brought with them from Texas to the White House, tipped me off to this fact, and told me just how the Bushes liked them prepared.”
Check out Galvin’s recipe at the White House Chef (just scroll down to huevos rancheros with fresh tortillas and red beans). However, this recipe is an adaptation for the Fire Disc Grill. We wrote about the grill in November and have used it in the field with our Scout Troop, so just it seems like time to show you how it works with this recipe which comes to us by way of the Dutch Oven Dude; it is his recipe and appears here with his permission:
- 4 slices bacon
- 8 small flour tortillas
- 1/2 lb sausage
- 1 onion
- 1 lime
- 3 jalapeno peppers
- 1 roma tomato
- 1 10-ounce can of diced tomatoes and chilies
- 1 1/2 cups shredded cheese
- 8 eggs
- salt and pepper
- 1 1/2 crated cheese
- I bunch cliantro
- 1 avocado sliced
- 1 container salsa
- 1- Set up FireDisc and light to heat grill
- 2- Cut bacon into small pieces and fry with sausage until well done.
- 2- Dice onion, remove stem and seeds from jalapenos and dice them into small pieces and add to meat mixture on medium heat and stir-fry for 5 minutes, then pull meat mixture to outer edge of grill.
- 3- Add undrained can of tomatoes and chopped tomato to grill center, and stir until bubbling. Add lime juice. Season with salt and pepper
- 4- Reduce heat. Carefully crack eggs into liquid. Poach eggs, gently turning on each side.
- 5- Push meat mixture to center and warm tortillas around the perimeter
- 6- add garnishes, then scoop one egg and other mixture onto a tortilla, roll and return to grill to keep warm until serving.
- 7- Serve hot, adding more cheese and salsa
- This only makes 8 burritos. If you need more double recipe or add hash browns to the meat while frying, which will also double the volume
Let us know if you tried these presidents’ recipes in a Dutch Oven. Then, tell us what you think! Should White House cooks start using Dutch ovens?