Carson City Rendezvous! June 11-13, 2010

Just a reminder for everyone! The Carson City Rendezvous Dutch oven weekend is
comming up in a few weeks! Friday and Saturday are filled with classes,
demonstrations, and lots of food to sample. Saturday evening at 6 pm we are
serving dinner at our annual DOG, With the option to buy a 1 lb slice of Rock
Salt Baked prime rib.
Sunday is the IDOS sanctioned WCCO Qualifying cook off starting at 9 am. We have
4 world simi finalist teams and others signed up! Its gonna be a fun and
exciting weekend for sure! Contact me if you want more info or want to register
in the cook off. We have prizes of over $500 for the winning 3 teams!

S.C.A. Eagles Lebanon, Oregon Memorial Day weekend

Memorial Day weekend I'll be traveling to Lebanon Oregon to cook for the S.C.A. event. I've been asked to cook for House Klemend Holdt and their sister ship Kissing Dragon. Looking forward to having a crazy fun weekend before Carson City. Cooking a 15th century meal in the Dutch ovens then off to Carson City Rendezvous to cook 19 and early 20th century food and modern favorites! FUN FUN FUN!!!

Dutch oven demos, classes and upcoming DOGS!

For those interested, the following dates and locations of demos, classes and DOGS I will be participating in through the middle of June 2010.
April 24
Oakridge, Oregon: rest stop East side on Hwy 58 classes and DOG 12 noon start time

April 30, May 1 and 2
Klamath Falls, Oregon: Klamath County Fairgrounds Back Country Horseman's Assn. Packing Clinic. Demos all 3 days with cook book signing, sales and much more

May 8
Eagle Point, Oregon DOG and demos at the Butte Creek Mill starting at 10 am for a Vintage fair.

June 11, 12, and 13
Carson City, Nevada: Carson City Rendezvous, Dutch oven cooking all weekend including classes, demos, Dutch oven meals, a DOG featuring Prime Rib dinner 6 pm Saturday evening, and a WCCO qualifying 3 pot cook off on Sunday.

Zinfully Creamed Fingerling Potatoes

This is my version of a dish prepared at the Cast iron chef challenge at the WCC in Sandy , Utah last week. There was no recipe from the chef but the flavors are spot on from his original version. ENJOY!

1 lb. each purple, red and golden fingerling potatoes
1 to 2 Tbs. olive oil
1 ½ to 2 c. heavy cream
¼ tsp. whole lavender, crushed
1/8 to ¼ tsp. fresh ground nutmeg

Quarter fingerling potatoes lengthwise into wedges. Spread oil around bottom of a 10” Dutch oven. Add potatoes to the Dutch oven then pour just enough cream over the potatoes to barely cover the top of the potatoes. Sprinkle the crushed lavender and nutmeg evenly over the cream. If you want a more savory dish sprinkle with a pinch of fresh ground black pepper but, try it without the pepper the first time you prepare this, you may not want to add the pepper.
Take a 12” square of parchment paper and fold it in half from corner to corner to make a triangle the, fold the triangle in half to make a smaller triangle and fold a third time in half. The folding should be from point to middle making a smaller triangle each time. Take the triangle and place the point over the center and place the edge on the circumference of the Dutch oven. Trace and cut the outer edge then cut straight across the center point to make a small hole in the center. Unfold the triangle and you should have a rough circle piece of parchment. Place the parchment gently on the top of the cream and potatoes to prevent a skin from forming on the surface of the cream. Cover and simmer using 8 coals under and 11 coals on top, for 25 to 30 minutes. Remove parchment and serve. Cream should be slightly thickened. Serves 6 to 8

Classes in the month of April!

I'll be teaching several classes in April with the Rogue Dutch oven Cooker's Chapter of idos. Here are the dates and details! I hope to see you all there!

April 9 and 10 Farmington Utah IDOS Spring Convention
Davis County Fairgrounds 151 South 1100 West Farmington Utah
http://www.idos.org

April 17 and 18 Klamath Sportsmans Show
Klamath Fairgrounds S. 6th St Klamath Falls Oregon
ncdodave at yahoo dot com

April 24 and 25 Back Country Horsemen Horse Packing Clinic
Klamath Fairgrounds S. 6th St Klamath Falls Oregon
ncdodave at yahoo dot com

May 8 Butte Creek Mill 5th Annual Vintage Fair
May 8th 9am. to 5pm
For more information call 541-826-3531 or buttecreekmill.com
Butte Creek Mill, 204 N. Royal Ave., Eagle Point, Oregon is hosting its annual Food and Wine Tasting - Crafters days.
Dutch Oven Cooking Class
3pm. to 4pm.

Cooking demo starts at 10:30 and tasting starts at 11:30am

Newest IDOS chapter!

Hello one and all!
I have just been a part of a brand new IDOS chapter in Southern Oregon. The name of the chapter is "Rogue Dutch oven Cookers Chapter". This chapter covers the following counties on Southern Oregon and may expand to extreme Northern California if necessary:
Josephene County
Jackson County
Douglas County
and, Southern Klamath County
For those in Northern Klamath County (north of Chiloquin) you'll find you are in the Central Oregon Chapter. Contact Linda Stephenson at L & S Gardens for more info.

We will be conducting our first demo and class session at the Klamath Sports and Recreation Show at the Klamath Fairgrounds in Klamath Falls, OR on April 17 and 18, 2010.I hope to see you there!

Off to WCC in Sandy, Utah

Well, Im off to see and teach at the World Championship Dutch oven Cook off in Sandy Utah! I'll get to meet many old friends and make more new friends! I'll also have the opportunity to finalize a deal with cookin' DVO Enterprises to have the cook books electronically published and used with the Cookin program and recipe organizer. I'll also meet toni the writer of dutchovenmadness.blogspot.com and others. see you all there and I'll be back here next week to tell you all how it went

Nor cal Sports and Rec show Dutch oven cook off recipes!

I never ever post recipes before a competition but I'm gonna see what happens this time for the sports show competition! I have won this cook off several times and will give it a go again next weekend. Wish me luck! heres the 2 sets of recipes Im trying to decide on which one to use Help me out and let me know what you think!
MAIN DISHES:

Turkey Gumbo

¼ c. + 2 Tbs. all purpose flour

2 6 oz. cans vegetable juice cocktail, divided

Crisco

1 lb. ground turkey, thawed

1 c. onion, chopped

3 cloves garlic, minced

1 c. green bell pepper, diced

1 c. red bell pepper, diced

¾ tsp. salt

½ tsp. dried whole thyme

¼ tsp. red pepper flakes

1 c. water

1 14 ½ oz. can stewed tomatoes, undrained

1 10 oz. package frozen cut okra, thawed

3 ½ c. hot, cooked long grain rice

            Sprinkle flour evenly over a 15 X 10 X1 inch jellyroll pan; bake at 400^o for 20 minutes or until browned, stirring every 5 minutes. Let cool

            Combine browned flour and 1 can vegetable juice in a bowl, stirring with a wire wisk until well blended, (mixture will be thick). Set aside.

            Coat a 5 quart Dutch oven with Crisco; place over medium heat until hot. Add turkey, onion, and garlic; cook until turkey is browned, stirring to crumble. Drain well and return to Dutch oven.

            Add remaining can of vegetable juice, red and green bell peppers, salt, thyme, red pepper flakes, water, stewed tomatoes, okra and rice. Bring to a boil, reduce heat, and simmer 5 minutes or until thickened.

Serves 10 to 12

OR

Dave’s Slow Roasted Family Sized Prime Rib
David Herzog

1 10 to 11 lb. rib eye roast
2 Tbs. black pepper
2 Tbs. granulated garlic
2 Tbs. granulated onion powder
2 Tbs. kosher salt
1 lb. thick sliced bacon
1 20 lb. bag water softener rock salt crystals (do not use granules)

In a medium bowl, combine pepper, garlic, onion and kosher salt. Stir well. Rub spice mixture all over all sides of the roast, set aside on a sheet pan. Pour a ½” layer of rock salt in the bottom of a 14” Dutch oven. Place the roast on the rock salt and cover the top of the roast with bacon. Fill the remaining space with rock salt, covering all of the meat. Place the lid on the oven put 1 ring of briquettes under the oven and 1 ring on the lid. Bake the roasts for 2 ½ hours to 3 hours maintaining the coals as needed.
Serves 10 to 11 one lb. servings
16 to 20 8 oz. servings

BREAD:

High-rise sourdough bread

1 cup sourdough starter
1 1/2 cups water
5 1/2 cups white flour (bread four works best)
3 Tbs. white sugar
4 Tbs. pork lard (or butter)
3 tsp dry yeast
1 tsp salt

combine wet stuff, stir in yeast and sugar-set aside

combine dry stuff, cut in pork lard

start adding dry stuff to wet stuff by the cup full. When dough gets
too hard to hand mix, place on work surface and knead in the rest of
the dry stuff. Continue kneading this dough until fairly stiff (about
8 minutes) and not sticky feeling, if dough is sticky add a little
flour while kneading.

Place dough in greased bowl, flop dough over to grease other side.
Let rise until double in bulk. Punch down dough and cut in half, allow
to rest 10 minutes, then form 2 round loaves, or loaves for standard
loaf pan. if using bread pans lightly grease them, if making round
loaves, sprinkle cornmeal lightly on cookie sheets, place formed
dough in bread pans or on cookie sheet and allow to rise again until
doubled.

Place in preheated oven at 375° American degrees and bake for 30 to 35
minutes, or until bread is done and sounds hollow when thumped on the
bottom of the loaf. Cool on racks.

OR

Pecan Corn Bread

Lonestar Dutch oven Society

¼ c. shortening or bacon fat

2 c. flour

1 ½ c. cornmeal

1 tsp. cumin seed

2 tsp. baking powder

½ tsp. salt

1 1/3 c. pecans, chopped

1 tsp. Cajun seasoning

 2 c. milk

2 large eggs

 4 Tbs. brown sugar

Honey

            Put shortening in a 10” Dutch oven and preheat the oven while melting the shortening. In a large mixing bowl, combine all of the dry ingredients but the brown sugar. In a medium bowl whisk the milk, eggs and brown sugar until well mixed and the sugar is dissolved. Remove the oven from coals and tilt oven to coat the inside to coat the inside with liquefied shortening. Mix the wet mixture with the dry until well blended, mix well. Add the liquefied shortening to the batter and mix well.

            Pour the batter into the Dutch oven and bake at 400^o for 30 minutes. Remove lid, check for doneness by inserting a stick into the center. The stick will be clean when done. When done, remove from bottom heat. Drizzle the top of the bread with honey. Let sit for 10 to 15 minutes, serve with butter.

            NOTE: Dust the bread with a little more Cajun seasoning for an eye opening tang.

DESSERT:

Chipotle Banana Foster Upside-down Cake

David Herzog

based on a recipe found in “Chile Pepper” magazine Jan. 2010

TOPPING:

4 ripe bananas

Juice of 1 lemon

2 Tbs unsalted butter

1 ¼ c. dark brown sugar

½ tsp. cinnamon

¼ tsp. chipotle powder

¼ tsp. fresh ground nutmeg

1/8 tsp. allspice

¼ tsp. fresh ground black pepper ( fine grind in a pestel and mortar)

Juice of ½ orange

3 Tbs dark rum (Captain Morgan’s or spiced)

½ c. pecans, fresh roasted and chopped

CAKE:

1 ¼ c AP flour

½ c. cake flour

1 ½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

½ tsp. cinnamon

1/8 tsp. allspice

1/8 tsp. fresh ground nutmeg

1/8 tsp. chipotle powder

1 cube (1/2 c. ) unsalted butter

1/3 c. dark brown sugar

1 c. sugar

Zest from 1 orange

2 large eggs

¼ c. dark rum (Captain Morgan’s or spiced)

1 tsp. vanilla

1 c. mashed ripe bananas (about 2 large)

Slice bananas 1” thick and toss them with lemon juice in a medium bowl. In a 10” Dutch oven, melt butter, sugar, and spices until thickened, bubbling and dark. Remove from heat, add rum and orange juice, and whisk thoroughly.  Carefully arrange banana slices on the caramel, then top with pecans.

Make the cake: In a medium bowl, whisk together the flour, baking powder, soda, and spices, set aside. Cream butter, zest, and sugar together until light and fluffy, add eggs, one at a time, scraping down bowl before adding the next egg. Add rum and orange juice, then mashed bananas. Add dry ingredients and mix until just combined, batter will look like it’s curdled, pour into Dutch oven over bananas, making sure batter is spread to all the edges.

Bake at 350° 40 to 50 minutes or until a toothpick inserted into the center comes out clean. Invert onto a 12” Dutch oven lid while still warm. Pour 1 shot 151 over top and flambé in front of guests to serve.

Serves 8

2010 World Championship IDOS cook book now available!

The cook book for the 2010 WCC is now available to order and is hot off the presses! It is $15.00 plus $3.50 for shipping! check out the link for more information. A great Dutch oven cook book for sure!

Nor Cal Sports and Rec Show DO cook-off

Hey everyone!
The Nor Cal Sports and Rec Show DO cook-off is quickly approaching and I will be there competiting again. The dates are March 5,6,and 7, 2010. On Friday is an Iron Chef competition where each team is given a package of secret ingrediends and have only 60 minutes to cook and create a recipe of as many dishes as possible with the ingredients. Saturday is the famous Dutch oven competition. and Sunday is a BBQ competition (more of a grilling cook off) I will be firing up my smoker and serving smoked almonds, a turducken fatty, and a secret side dish I love to make. Come on by to the Shasta Dictrict Fairgrounds in Anderson, Ca. Bring a chair, notebook and lots of qusetions. I'll be teaching and doing demos while competiting! I'll also have all 4 cook books available for sale for those who are interested.

a must read blog for all Dutch oven Cooks!

Everyone should check out this blog its got a new recipe everyday with photos, reviews, and what the writer has learned about cooking in Camp Dutch oven

here's the link:
http://dutchovenmadness.blogspot.com/