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.
Sauté Celery, Onion, and garlic in a small amount of butter. Start celery first and sauté until translucent. Add the onion and continue until translucent. Lastly add the garlic and sauté a short period of time. Do not burn or over cook the garlic or it will turn bitter.
If using frozen spinach, thaw and drain it. You can speed this up by microwaving until thaw. Then squeezing with paper towels to absorb any water.
Mix all ingredients until uniformly combined.
Preheat oven to 375°F
Spread in a well-greased glass/ceramic/stone baking dish, tart, or quiche pan so that the dip is about 1 ½ to 2 inches deep.
Bake uncovered 30-40 minutes or until light brown spots appear on the surface. Remove from the oven and sprinkle with the ¼ Cup shredded Mozzarella Cheese and garnish with Freshly Ground Black Pepper.
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.
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.
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.
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.
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.
Subscribe to Our Email List 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.
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.