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Show B4 • WEDNESDAY, AUGUST 19, 2009 Sentinel Guardian of Your Community News First annual Dutch oven cook-off a success Namon Bills EDITOR Ten teams gathered for the inaugural Utah County Fair Dutch Oven Cook-Off Saturday, Aug. 15 at the Spanish Fork Fairgrounds, making this competition one of the largest in the state. Six teams competed in the advanced class, while four competed in novice. They cooked from 9 a.m.-l p.m. through wind, rain and sun, for cash prizes and the opportunity to compete at the 2010 world Dutch oven championships. At 1 p.m. judges evaluated the wares and announced winners around 3 p.m. Bill and Toni Thayn of Price won the grand prize of $400, and qualified to compete at the world championships. Second place and $200 went to Will and Jen Ward of Stockton, with third place and $100 going to Jerry Clark and Keith Gamer of Price. Gordon and Marybel DeWaal of Pleasant Grove won the novice class, with a prize of $50. A special award was given for the favorite dish of County Fair Chairs Jay and Carol Harmer. It went to local novice competitors Doug Talbot of Spanish Fork and Doug Loveless of Payson for their lemon pepper chicken. The morning started with a cooks' meeting, where event organizer Damon Faust explained the rules, answered questions, and revealed the mystery ingredient — orange marmalade — which had to be used by each team in at least one of their dishes. Having a mystery ingredient brings an element of spontaneity to a cook-off. Advanced competitor Jen Ward said she and her husband Will once competed in an event that was entirely a mystery — including the recipes. "We did a cook-off in Cedar City a couple years ago — the entire thing was a mystery bag. ... They Winning Recipes Apricot-Pistachio Rolled Pork 4 Ib pork boneless top loin roast 1/2 c chopped dried apricots 1/2 c chopped pistachio nuts 2 cloves garlic, finely chopped 1/4 tsp salt , 1/4 tsp pepper 1/4 c apricot brandy ' Crunchy topping (recipe follows) 1/4 c apricot preserves Crunchy topping: gave pur recipes to everybody else, and we [ended up doing] lamb," she said. The mystery ingredient was only one of a number of variables teams dealt with over the four-hour outdoor competition, including capricious weather patterns. A promising morning turned cold, windy and rainy, then warmed up again by afternoon. Judge Terry Lewis is no stranger to dealing with inclement weather. The two-time world champion said the key is to stay calm and adjust. "We've had to lay a table on its side and cook behind it because of wind. There've been times we've cooked under tables because of rain," he said. 'The biggest ticket is don't panic — you can have good success jf you adjust." When the rain started, brothers Matt and Spencer Pelton had to make some just go next door — they quick adjustments after be- usually have it," said comginning the cook-off with- petitor Greg Hall. out a canopy. Will Ward explained the "We didn't have a can- sense of camaraderie that opy," said Matt. "We bor- exists among the competirowed [one] from one of the tors, comparing the cookoff to a family reunion. other teams." The Peltons' experience "When you get into these illustrates another aspect of competitions, it becomes Dutch oven competitions like a family away from — sportsmanship and co- your family," he said. operation. As the competition be"Everybody helps ev- gan, Faust encouraged aderybody. If you leave some vanced competitors to assist ingredients at home, you their novice counterparts, so INTO THE OVEN: Keith Garner shows his team's triple-cheese jalapeno braided bread to a spectator. ' •> T "-''••; 1 TBL butter 1/4 c coarsely crushed cracker crumbs 2 TBL chopped pistachio nuts 1/4 tsp garlic salt Namon Bills / The Sentinel MOUTH-WATERING: Each team's main dish is garnished and ready to judge, above. Below, Angle Watts demonstrates cooking techniques for county fair visitors. ••' -fyi^' _; "" * v J;'L :>i *'.">£*: ''A •; • v - V - > v ' j • ; !"rf: •'. ;' \ • «;*'.£; .;.•'.. -^*V T <; . . . ; Melt butter in small dutch oven. Stir in remaining topping ingredients. Cook and stir 1 minute. Cool. Butterfly the pork roast. Sprinkle apricots, nuts, garlic, salt & pepper over pork. Tightly roll up pork. Secure with toothpicks or tie with string, Place in a container. Pierce pork roll all over with fork. Brush entire surface with brandy. Let stand 15 minutes. Brush again with brandy. Place pork roll on rack in dutch oven. Roast 1 1/2 hours. Remove string or toothpicks, if you used them. Brush preserves over pork. Sprinkle with topping. Roast an additional 30-60 minutes or until it tests done. Garlic Bread Wreath 1/4 c shredded parmesan cheese 1 Ib of Rhodes frozen bread dough, thawed 1 TBL oil 1 small clove garlic, finely chopped ••• Sprinkle 2 TBL of parmesan over a flat surface. Roll bread dough into a 24 inch rope arid roll in cheese. Place rope in dutch oven and form into circle. Pinch ends to seal. Make cuts in dough at about 1 1 / 2 inch intervals from the outer edge of the circle, cutting 2/3 of the way through. Lift and turn every other section of dough toward center of the circle. Cover and let rise until double. Mix oil and garlic. Brush over dough. Sprinkle with remaining 2 TBL cheese. Bake 25 minutes or until golden. Optional," serve with flavored butter. Sundried Tomato Butter: Beat 1/4 c butter, softened with 2 TBL chopped sundried tomatoes. BasilButter: Beat 1/4 c butter, softened with 2 TBL chopped fresh basil leaves Turtle Pumpkin Cheesecake Crust: ; 1 1/2 c thin chocolate wafer cookie crumbs 1/4 c butter or margarine, melted ~ that everyone would have a good experience. First-time competitor Angie Watts enjoyed her introduction to Dutch oven cook-offs. "It's a blast!" she said. "Trying to figure out different recipes and stuff — it's been fun." The enthusiasm among new and seasoned participants extended to onlookers as well. Lisa Coombs of Benjamin came early in the day with her 12-year-old son, Josh, and returned later with her other children. "I love how nice [the competitors] are and they're willing to talk [to you] ... You can tell they love what they're doing," she said. Coombs said the competition gave her and Josh a desire to get into Dutch oven cooking and maybe even start competing. "We've already gone to C-A-L Ranch and looked at prices of Dutch ovens," she said. "I think we're going to try it next year." Faust said that for people who want to get involved in doing cook-offs, the International Dutch Oven Society website, IDOSmedia.com, is a good starting point. The site lists upcoming events, information on becoming members, and will soon feature various recipes. y " '" ' Filling: ^ v • ..'• , 1/4 c flour • V , %*;;% 2*tsp pumpkin pie spice • ' * v '*' •«* 1 can (15 oz) pumpkin 4 pkg (8 oz each) cream cheese, softened 1 c brown sugar •^ :" 2/3 c white sugar ' ':"' * • !: 5 e g g s ••'"•• . '. ,•••;• ; : \ Topping: 1/2 c chopped pecans, toasted 2 oz bittersweet baking chocolate, coarsely chopped: ;• 1 TBL oil 1 c caramel ice cream topping •; , • •.'"• Spray bottom and sides of 10 inch Dutch oven with cooking spray. Line with parchment paper if desired. In small bowl, mix cookie crumbs •, and melted butter. Press into the bottom of the dutch oven. In another i small bowl, mix flour, pumpkin pie spice and pumpkin. Set asitje. In a large bowl, beat cream cheese until smooth and creamy. Gradually beat in brown sugar and white sugar until smooth. Beat in eggs, one at a time, until blended. Gradually beat in pumpkin mixture until smooth. Pour filling over crust. Bake 1 hour 15 minutes or until edge of cheesecake is set and center remains jiggly. Run knife around edge of pan to loosen cheesecake. Let cool in pan 30 minutes.. Refrigerate" or freeze to desired temperature. Just before serving, sprinkle pecans over top of cheesecake. Melt bittersweet chocolate and oil together and stir well. Drizzle chocolate over pecans. Drizzle caramel topping over entire cheesecake. Garnish additionally as desired. " -P *v; Chicken Enchiladas V with Caribbean Black Beans i-V" . liPkg. corn tortillas 1 !g. can cream of mushroom 1 Ig. can enchilada sauce 46-chickenbreast "... • 2 c. colby-jack cheese pepper • - • ' •-. - ;: onion . -' '" \ " 1 garlic clove 1-2 cans Caribbean black beans oil salsa, homemade :, • „ •- - Cook chicken in salsa, salt, pepper, garlic. dif> tortillas in hot oil in skillet, chop chicken and add beans and a little cheese, mix sauces together and dip each tortilla and fill then roll up layer and pour sauce and cheese on top. bake til hot 30 min. . ^v : , > P ^^ ^Blackberry Poppy Seed Binge . 2c.flour v-'£* 1 tsp.baking powder * ' r 1 1/2 c. sugar ' \ '4 eggs 1 pkg. french vaniila pudding 1 c. sour cream - ^v;', -,v 3/4c.water -'•* •*• . 1/2 c o i l . • • « * ':'•'••.* • . 1 tsp. almondflavoringv ^ i i 2 tsp. vanilla ..^ } : , : .'- . ^ r i 1 tsp. butter flavoring: v*: ";•*.-X'^'fl$pi' 1/4 c. poppy seeds 1/2 c. chopped pecans 1/2 cans blackberry pie filling or frestfbiackbemes tsp. salt Bin ge Frosting 8 pz.cream cheese 2 tsp. vanilla . 1/3 c fresh lemon juice - '- 1 can sweetened cond. milk: NOVICE WINNERS: Winners of the novice class were Marybel and Gordon DeWaal, pictured with Damon Faust, left, i ADVANCED WINNERS: Bill and Toni Thayn won $400 and the opportunity to compete at the world championships. t. Bake 40 min. 8 coals on the bottom and 12 on the top. grease dutch with shortening and flour, after cake is cooled.let sit for 5 min. let cooland cut in half, put frosting in the middle and then piefilling,repeat process on the top. |