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WARMING SHELF
Vintage pieces of Cast Iron are fascinating in many ways. Especially the ones you have never seen. Or initially have no clue as to what their originally intended purpose was.
At first glance you often try to associate its function with something modern day.
This particular item had me instantly thinking of a wall mounted fold down pot shelf. Other than the fold down, and shelf, I was decades away from its actual function.
Have you seen one of these before? Did you actually know what it is? If not, you may be interested in knowing more?
Follow over to our more in depth article, including more photos at Cast Iron Warming Shelf.
CHARCOAL OUT THE EARS
A donation to TheDutchOvenCook.com today. (A big Thank You to Ed McCormick of Las Vegas)
This came short notice….the way things like this often do. In hindsight had I had more time to think about this, and known some of my contacts would not be as interested as I had hoped. I may have passed.
The timing was good for me to do the pick-up. It was an adventure none the less.
We shuttled broken and torn bags of charcoal, from the back of a semi-trailer for a good two hours.
Moving all the charcoal onto my (Tri-axle) dump trailer. Pallet after pallet of boxed up ripped bags. Each pallet and cardboard container was wrapped in shipping shrink plastic. There was two layers of pallets so the cardboard containers on the bottom were crushed. (Thank you John/ with Ed) for helping dig through all of that and for slinging lots of charcoal.
Somewhere about a quarter of the way into the semi-trailer the bee’s showed up. I took three hits. Two Benadryl later I was back in there. I hate those little buggers. They left stingers so they were some kind of bee and not yellow jackets. We never did figure out were we stirred them up. We thought maybe they were under the trailer?
What do you do with several thousand pounds of charcoal? That was an initial eye ball estimate. After unloading much of it in buckets and garbage cans later in the day, I believe it may have been in excess of 4000lbs.
What started out as a gifting idea to supply 3 state parks we attend Dutch Oven Cook Off events at, with free charcoal. Turned into they either didn’t want any. Or they only want a mere couple hundred pounds.
I needed to get the majority of this off the trailer before I drive a load up to Cathedral Gorge State Park. Too much weight, and they didn’t want the volume I have anyway.
The Old Mormon Fort SP in Las Vegas took as much as they wanted. We had hoped double or triple of what they took. LOL
We put the word out to our Dutch Oven friends, FB Market Place and Craigslist. Thankfully enough people showed up at my house to get this down to a manageable load. I think 3000 lbs or so was off loaded. We stopped at 6:30pm and put the trailer to bed. Thanks to all that toted some away!
The remainder of the charcoal I am hauling up to Cathedral Gorge SP next week (165 mile on way). Perhaps tent camp a night while I am there to give this adventure an ending bright spot.
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
Zucchini Bread
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.
Ingredients
- 3 Large Eggs
- 1 Cup Canola Oil
- 2 Cup Granulated Sugar
- 2 Cup Zucchini Grated
- 3 Cups Flour (all purpose)
- 1 tsp Salt
- 1 tsp Baking Soda
- 1/4 tsp Baking Powser
- 3 tsp Cinnamon (ground)
- 1 Cup Raisins
- 1 Cup Chopped Nuts or Chocolate Chips Optional
Instructions
- Preheat Heat Oven to 350°F
- Blend Oil, Sugar, & Eggs in a bowl, then stir in grated Zucchini.
- In a second bowl mix the dry ingredients (not the Raisins or Nuts).
- Slowly add the mixed dry ingredients to the wet ingredients blending until uniformly mixed.
- Stir in the Raisins and optional chocolate chips or nuts.
- 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.
- (6) 3x5 Mini Loaf pans = 40 minutes. Standard Loaf pan = 60 minutes
CHICKEN & BROCCOLI PASTA
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.
Ingredients
- 1 1/2 Cups Dry Penne Pasta Precook Al Dente in Salted Water & Oil
- Water Pasta water
- 2 Tbsp olive oil for pasta water
- 1/2 tsp Salt for pasta water
- 1 Large Precooked Chicken Breast Sliced or roughly cubed
- 12 oz Frozen Broccoli Florets Steamed and Tender
- 1/3 Cup Pasta Water
- 3 Tbsp Butter
- 2 Tsp Chicken Base Paste [Brand Better than Bouillon]
- 1/4 Cup Parmigiano Reggiano Cheese Shredded
Instructions
- 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.
- Start oven at 375°F
- 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.
- To the skillet butter bouillon water mix, add the steamed broccoli and sliced precooked chicken. Mix and turn until everything is coated.
- 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.
- Sprinkle the cheese over the skillet mixture.
- Place the uncovered skillet mixture into the 375°F Oven and bake for 15 minutes.
- Serve Hot with a sprinkle of fresh ground black pepper if desired. Goes good with a salad and garlic toast.
Notes
This could easily be adapted to bake in a Dutch Oven using Charcoal.
TRASH CAN TURKEY 2019
We recycle this article annually around this time of year. Try roasting your turkey Dutch Oven style, using charcoal. For the full details including a video. Follow the link to:
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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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.
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.
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
