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