Sign up and support this local event in Las Vegas, Nevada. This will take place at the Old Mormon Fort. A Nevada State Park. Located in the city of Las Vegas. The park in itself is a wonderful experience.
Learn a fun skill in the process. There needs to be a minimum of 10 students for the event to take place. As of 10/19/21 there are 5 paid up participants.
Start coals ahead of time so they are hot about the time you mix everything into a batter. Butter the inside of a 10 or 12 inch Dutch Oven.
In a sauce pan bring water to a rapid boil. Gradually stir in the corn meal . Continue to stir over low heat until mixture is smooth.
Add the Butter and salt and sugar (Optional). Stir slowly. Slowly stir in the milk. Remove from heat. Ever so slowly start adding the hot ingredients into the beaten egg yolks while constantly whisking.
Fold in the stiffly beaten egg whites.
Have hot coals ready ahead of time.Pour batter into a buttered Dutch Oven. Bake at 350° about 30 minutes. Do not disturb until the 30 minute mark to check. This puffs up and is done when golden brown and puffy. When checking for done-ness. Be ever so gentle not to bang the pot or lid. This is one Dutch Oven dish you don't want to rotate the pot or lid during the baking. Otherwise your bread will "Fall".
This is much lighter and more moist than traditional Corn Bread.
Many people often want to know what the cast numbers or letters mean on the lids, or bottoms of cast iron cookware.
Often times a stand alone number, or letter, is simply a unique mold number. An identifier the has no relationship to anything other than the mold it was made in. It was used to identify and make corrections to, or to eliminate a defective master mold, when large batches were poured.
Other numbers or letters may be an indicator of the capacity or size.
For details please follow over to the full page on:
The Nevada State Parks “Cathedral Gorge Annual Dutch Oven Cook-off 2020” is canceled due to Covid.
This event is always held in September. Those that have it on your schedule for 2020 need to remove it. We just received official confirmation back from a Cathedral Gorge State Park spokesperson this morning.
We will be updating our various social media locations and websites. Please spread the word to others you know may have had plans to attend, and not see this changes.
Just when we thought we had seen them all, another unknown is found. We only say that with tongue in cheek because there seems to be an endless list of Cast Iron Manufacturers. It is fascinating how many existed in the late 1800’s up until the mid 1900’s.
This Hollands #9 Pot was purchased at a garage sale. Possible Circa 1890’s to Early 1900’s? This one is in very good condition. Valued at $100-$150.
While this recipe was created for Zucchini, you can easily substitute with regular lasagna noodles. I pre-cook normal lasagna noodles, then proceed with the same recipe. Various cheeses can be mixed or matched based on your preference or availability. The quantity is ample for about 4-6 people. Serve with a salad and garlic toast.
Slice Zucchini thin lengthwise. Lay out on paper towels while preparing other ingredients. This will absorb some of the liquid the zucchini would otherwise generate while baking.
Saute: Ground Turkey, Dried Cilantro flakes, 3/4 Sweet Onion diced, plus Salt & Pepper to taste.
In a separate bowl Whisk the following: Fire roasted diced tomatoes, Tomato Sauce, Garlic, Italian Seasoning, Marjoram, Salt & Pepper to taste.
Coarsely Chop & Mix together: 3 cups Loosely packed chopped fresh spinach leaves, and the chopped basil leaves.
Layer in a well greased 8 inch Dutch Oven
A little Sauce mixture
A layer of sliced zucchini/or noodles
A layer of the Sauteed Meat mixture
A layer of Small curd Cottage Cheese
A layer of shredded Mozzarella Cheese
A layer of the chopped Spinach and Basil
Repeat the layers
End by spreading any remaining sauce on top. Then some shredded Mozzarella Cheese.
At this point the 8 inch Dutch Oven will be heaped slightly but will cook down as the spinach wilts. A 10 inch Dutch Oven will work too.
In your kitchen, using zucchini, oven bake uncovered @ 375°F for 90 minutes (Uncovered to evaporate the liquid due to the water in the zucchini)
Using zucchini in camp with Charcoal, bake 90 minutes covered. To get the evaporation required, when baking with charcoal slightly elevate the lid with spoon handles, (regular thin handled eating spoons) to make a slight gap….or some similar method.
If using regular pre-cooked pasta noodles (Kitchen Oven) reduce the cook time. Bake covered 30 minutes, then uncovered an additional 30 minutes.
If using regular pre-cooked pasta noodles (Camp Dutch Oven & Charcoal) Bake covered 60 minutes, and Do Not use any air gap technique between the pot & lid.
Cook on something covered with foil since a full pot tends to ooze some of the ingredients until it cooks down a bit.
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:
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: