OLD MORMON FORT Dutch Oven Cook-Off 2020

Las Vegas Nevada

March 28th, 2020

Old Las Vegas Mormon Fort

State Historic Park

Dutch Oven Cook-Off Rules

Saturday, March 28, 2020

ELIGIBILITY:   The contest is open to individuals or group cook/teams.  Anyone under the age of 16 entering individually must have a parent or guardian’s signature. 

ENTRY FEE:  $5 per team, cash only.  Fee waived with pre-registration. Participants are allowed unlimited dishes.  The entry fee will be used to help fund future cook-offs, demonstrations, and other interpretive park programs. Participants have until the start of the competition to enter.

PROCEDURE:  Entries fall under one of the three categories:

  • Main Course
  • Side Dish
  • Dessert

Entrants are responsible for providing all food items and supplies required for preparation of the entry.  Entrants are also responsible for cleanup of their immediate area after cooking.  Charcoal will not be provided. Participants may set up their own hot water stations if desired.

 All individuals and teams participating will be required to display a sign (no larger than 8-1/2” by 11”) that states the name of their dish.  If the dish is especially spicy or contains foods that many people are allergic to (such as peanuts) that information should also be included on the sign. 

All cooking must be done in a Dutch oven and everything must be cooked on-site (i.e. no pre-cooked items or ingredients may be used).  Participants are responsible for keeping refrigerated items cool prior to serving or mixing into the recipe. 

For public health reasons, pets will not be allowed in the cooking area during the cook-off.  Only those involved in preparing dishes will be allowed in the cooking area.  Participants must follow proper sanitary procedures when handling food and cleaning cutting boards, mixing bowls, and any other utensils used during the preparation of the dish.  Tasting of dishes (for adjusting of seasonings) should be done only with a disposable spoon.

SCHEDULE:   The event schedule will be as follows:

8:00am: Park opens, participants may enter and begin setting up.

12:30pm: Tasting and voting begins

1:00 – 1:30pm: Winners will be announced

4:30pm: Park closes.

AWARDS PROCESS: Awards will be given to the top three dishes in each of the three categories.  Award winners will be decided by a panel of three judges. Each category will also have a popular vote winner. Event attendees will have one vote to cast per dish category. 

While this is a competition, everyone’s goal should be to have fun and learn some new recipes and techniques!

Contact us using one of the following, to obtain an Entry Form. Entry forms may be submitted one of three ways:

Email: 

cfehner@parks.nv.gov

OldFort@parks.nv.vom

Mail:

Old Las Vegas Mormon Fort State Historic Park

500 E Washington Ave

Las Vegas, NV 89101

In Person at:

Old Las Vegas Mormon Fort State Historic Park

500 E Washington Ave

Las Vegas, NV 89101



Website  Old  Las Vegas Mormon Fort

 

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Zucchini Bread

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Print Recipe


Zucchini Bread

A personal recipe of Rick Beach. These can be made in small loaf pans in your Dutch Oven. Or in your home Kitchen Oven in a regular sized bread loaf pan.

Servings
3x5 mini Loaf pans


Ingredients

Servings
3x5 mini Loaf pans


Ingredients


Instructions
  1. Preheat Heat Oven to 350°F

  2. Blend Oil, Sugar, & Eggs in a bowl, then stir in grated Zucchini.

  3. In a second bowl mix the dry ingredients (not the Raisins or Nuts).

  4. Slowly add the mixed dry ingredients to the wet ingredients blending until uniformly mixed.

  5. Stir in the Raisins and optional chocolate chips or nuts.

  6. Fill loaf pan about 3/4 full with batter. Bake for 40 to 60 minutes depending on size of loaf pans. Using the clean toothpick/Knife test to check for doneness. Do not over bake and dry out.

  7. (6) 3x5 Mini Loaf pans = 40 minutes. Standard Loaf pan = 60 minutes


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CHICKEN & BROCCOLI PASTA

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CHICKEN & BROCCOLI PASTA
This is a supper easy and quick meal. Especially useful for using up left over chicken. While we prefer broccoli. Peas, or spinach, could be substituted. This meal can be prepared in 45 minutes or less from start to finish. Add a salad, garlic toast, and a glass of wine. for a full meal with a touch of elegance.
Keyword Boccoli, Chicken, Pasta
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
people
Ingredients
Keyword Boccoli, Chicken, Pasta
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
people
Ingredients
Instructions
  1. Precook the 1 1/2 cups of dry Penne Pasta in an adequate amount of lightly salted water, and 2 tablespoons of Olive Oil. At the same time steam or microwave frozen Broccoli florets until tender. Slice or roughly cube the precooked chicken breast.
  2. Start oven at 375°F
  3. On the stove top, In a seasoned and liberally coated (shortening or oil) cast iron skillet, melt the butter. add 2 generous splashes of hot pasta water, and bouillon paste. Whisk until uniform. Do not add any salt. The Bouillon and Pasta water will probably provide all that is needed.
  4. To the skillet butter bouillon water mix, add the steamed broccoli and sliced precooked chicken. Mix and turn until everything is coated.
  5. Strain the "al dente" hot cooked pasta. Discard the water. Add the strained cooked pasta to the skillet mixture. Mix and fold over to mix the pasta in.
  6. Sprinkle the cheese over the skillet mixture.
  7. Place the uncovered skillet mixture into the 375°F Oven and bake for 15 minutes.
  8. Serve Hot with a sprinkle of fresh ground black pepper if desired. Goes good with a salad and garlic toast.
Recipe Notes

This could easily be adapted to bake in a Dutch Oven using Charcoal.

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Link to our TOPONAUTIC Blog

A special notice to our email subscriber list.  Especially those that collect or are trying to identify a piece of cast iron, or a foundry.



By multiple request. We are adding a link to our old TOPONAUTIC Blog that contains numerous webpages on collecting and identifying cast iron. We continue to reconstruct our old blog pages over here on TheDutchOvenCook. But progress is slow. Nearly non-existent during the warmer months of the year.

If you are searching to help identify a piece of cast iron, a foundry, etc., look for the TOPONAUTIC link in the first paragraph of our FOUNDRY – MANUFACTURER BY NAME (INDEX)

For those new to our site that are not email members be sure to sign up.

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Subscribe to our Email List to receive our latest Posts that are often packed with interesting and informative content, Special Events notifications, as well as offers that may not be extended to the general public.


Our entry form is simply.  We do not ask for, or retain any personal information.  Your privacy is a priority.  We do not share or sell information.  You can “Unsubscribe” at any time.

 

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In search of AXFORD

Axford Cast Iron.  It never ceases to amaze me.  Stumbling into a piece of cast iron at a garage sale or flea market.  Something that looks so commonplace you think it has no value.  We often see worthless knock-offs that are mass produced.

AXFORD Broiler skillet (Pat 1931 on the top of the Handle)

Then unfortunately passing the piece due to lack of knowledge.   Leaving the few dollar item lay.

Later becoming curious when you get home and start sifting through obscure information on the internet.

So is the case, with a recent cast iron broiler skillet.  AXFORD was on the bottom.  Not being particularly fond of the raised rib skillets (broiler) for use in actual cooking, this became a “pass” situation.  For me the “broilers” are not often given a second look.  Though I collect, I like to also use my finds for cooking from time to time.   Even well seasoned, the raised ribs of a broiler skillet make them hard to clean.

In hindsight, I found some interesting reading and photos of an existing Axford Mansion in San Francisco.  A registered Landmark #133.  Built in 1877.

Some vague information connected to William Axford and two metalworks companies from the 1800’s.   Is this information and person connected to the Axford Cast Iron Cookware?  The skillet bears a raised Pat 1931 on the handle.

We would like Axford photos and copies of any documents readers are willing to share on our site.  Most of what we attempt to track down leads us to sites you have to have a paid membership.  Or to sources like eBay or Worthpoint that often do not provide any accurate historic information.

At lease some of these open sources have provided some photos of pieces that exist out there.  So if you have your own information or images that are not copyright, please use our CONTACT US information.  Please help us provide more historical background and images.

The story does have somewhat of a happy ending.  My wife went back and the skillet was still there.  I guess we aren’t the only ignorant collectors.  For $4 it followed us home.

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DUTCH OVEN COOK-OFF Cathedral Gorge 2019

Saturday, September 21, 1:00 p.m. – 7:00 p.m.

The Cathedral Gorge Rangers reached out to me today.  They are still going ahead with their Dutch Oven Cook-off.  Though they are concerned they only have 1 cook signed up as of today. Please get your entries forms in!

There is a simple on-line entry form at the link below. Entry is FREE if submitted ahead of time. If you wait and sign up the day of the event there is a $5 entry fee.

They aren’t sure if the Area 51 Event, planned at the same time, is the cause of lack of sign ups?  They don’t believe the 51 Event will filter over into this area.

If you are planning on attending as a cook and haven’t signed up with them, please do so.  Or at a minimum let them know you will be there to cook.

Many of us in our local Dutch Oven group have been attending this cook-off for years. It is our favorite competition event. Attending as a cook, as well as joining in with all the fun events the rangers plan for the whole day.

Click this link for the Nevada State Park Dutch Oven Cook-off info

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Blacklock Cast Iron verses acidic food

We needed to whip up a quick dinner tonight. Something fast after a long day of work. The Blacklock Skillet was sitting on the stove so we figured we might as well use it.

This is also for the naysayers of cooking acidic foods in cast iron. We cooked this up with several tomatoes as an ingredient.

Cooking in the LODGE Blacklock Skillet

We had some left over Angel Hair pasta from a meal the night before. A raw chicken breast in the fridge and some other common ingredients available.

We sliced the chicken in rather thin stripes and started browning them in some olive oil. The rest of the ingredients we added in on top to cook until tender.  You are on your own for quantity.  We just threw this together without measuring anything.

1 Chicken Breast cut in strips
Olive Oil
Minced Fresh Garlic
1/4 Sweet Onion cut in thin strips
3 Fresh Roma tomatoes coarsely diced
Cilantro
Sweet Basil & Oregano Bruschetta Seasoning Mix (McCormick)
Salt & Pepper
Parmesan Cheese

The Chicken and Tomato medley was served over the rewarmed Angel Hair which was then lightly buttered. The Chicken and Tomato mixture was then topped with grated Parmesan Cheese.

Again we were cooking in the Skillet with only the factory triple seasoning. It cleaned up perfectly, and with ease, with just hot water. There is no visible change to the skillets cooking surface or seasoning having just cooked tomatoes in it.

Click here to see our Product Review of the LODGE Blacklock skillet.

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CORNBREAD MUFFINS Field Baked

While I enjoy Dutch Oven cooking/baking often. I don’t shy away from other forms of cast iron. Even while camping.

While on a recent “car camping” outing I put to use a modern piece of Cast Iron. A modern Lodge 6 muffin cast iron pan. It fits perfectly in a fold up Coleman Oven. I use the oven on my camp stove. Both the Oven and Pan pack in a small space and permanently ride in my “camp box”.

Shown above serving hot corn bread muffins with a bowl of chili. Which incidentally, the chili was done in a Dutch Oven.

Also shown is a 4 burner LP Partner Stove.

If you think this combo doesn’t make warm muffins for a side with coffee…..on a brisk fall morning. You better reconsider!

Try our Banana Oatmeal Blueberry muffin recipe!

Or one of the others off our recipe index. Better yet send us your favorite so we can include yours too!

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The BLACKLOCK review!

The BLACKLOCK skillet is a keeper!  You certainly want to read through this review for all the details.  We will also provide the link to the info on the LODGE website.

https://youtu.be/SHKreTCavr4?t=1

The Dutch Oven Cook is happy to present our personal evaluation of the new cookware line from LODGE.

The BLACKLOCK line of cookware is redesigned, lighter weight, smoother surface, and comes factory triple seasoned.

When UPS delivered our skillet, we were attending an event in the Redwoods of Northern California.  We were camping, cooking, and enjoying the outdoors. We could hardly wait to return and put the skillet through some cooking tests.  In hindsight, we wished the skillet had arrived before we left.  We could have put it to use the 10 days we were camping and cooking.

Back home to the real world again we found the skillet, double boxed, delivered by UPS.  The packaging was excellent.  Someone would really have to mess up in the delivery system to have it arrive damaged.

Our test piece is a 10.25 inch skillet.  We used the skillet straight out of the box, after giving it a wash in hot soapy water.  We applied no additional seasoning.  It comes tripled seasoned. 

You will appreciate the thinner, and lighter, design.  We love the handle style. It stays cooler longer when cooking. You will also like the smoother finish.  More smooth than their traditional modern cookware.  Though not machined to a glass like finish, they have found the perfect balance to achieve great seasoning properties.  Seasoning that even right out of the box is virtually a non-stick cooking surface.

EDITORS NOTE:  For those new to cooking with Cast Iron, or having trouble with food sticking when cooking with Cast Iron, please take note.  Cast Iron Cookware, regardless of the finish or seasoning, is not for someone in a big hurry that may be used to cooking with Teflon or other manufactured non-stick materials, at medium high or high.  For the most part, slow things down and you will be amazed. Though there are times you may have to sear meat at higher temperatures.

During our testing we apply a light coat of spray canola oil and cook on medium low. We use the same technique when using other Cast Iron cookware for comparison.

We cooked 3 items in the skillet that might normally give even the average experienced Cast Iron cook problems with sticking.  We did Sausage Links, Fried Eggs, and Scrambled Eggs. 

Again we sprayed a thin coat of canola oil on the interior cooking surface of the skillet.  We then cooked the 3 items on Medium Low. 

The sausage did not stick and browned nicely.

The over easy eggs did not stick.  In fact they easily slid around.  We were even able to accomplish a chef flip without the use of a spatula.

Scrambled eggs are always a tough food to avoid sticking when cooking in cast iron.  No problem in the BLACKLOCK.  As shown in the video nothing is adhering.

Cleanup was simple with hot water.

In the opinion of The Dutch Oven Cook:  If you are an occasional Cast Iron Cook, or the more experienced daily user.  Have had trouble in the past with sticking and have given up on cast iron.  We can only say you will want one or more of the BLACKLOCK line of cookware from LODGE.  They cook great right out of the box!

We hope to come back to this review from time to time with additional information of foods we cook.

For more information on the BLACKLOCK line of cast iron cookware, LODGE, LODGE Products, and some of the fascinating history they provide.

Use this Link to visit the LODGE website.

Disclaimer: LODGE provided us this 10.25 inch skillet for testing since we were unable to find them locally yet.  In no way is our review a paid testimonial, solicited advertisement, or were we at any time even asked to provide anything other than an honest review.

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