Dutch Oven World Championship Cook-Off Recipes

As I mentioned in a previous post, I helped judge the International Dutch Oven Society’s World Championship Cook-Off last weekend. Champions David Grover and Jamie Boyle of Murray, Utah narrowly beat father-and-son duo Wil and Chad Ward of Stockton, Utah, by one point.

Keep in mind that ALL the recipes were cooked in cast-iron pots, with only burning charcoal as a heat source. The cooks were amazingly skilled at regulating their heat, as I checked the bottoms of all the breads, meats and desserts and found very little over-done or under-done areas.

Those interested in learning more about Dutch Oven cooking can attend the IDOS Spring Convention May 3, 9:30 a.m.-3:30 p.m., at the Davis County Fairgrounds, 151 S. 1100 West, Farmington. The convention features cooking demonstrations, seminars and samplings, and vendors selling Dutch oven equipment.

Here are the championship recipes.

Beef Tenderloin En Croute

6 slices thick bacon, chopped

1/2 medium-size onion, chopped

2 red bell peppers, roasted, peeled and diced

3/4 cup blue cheese, crumbled

1 8-ounce block cream cheese

Salt and pepper to taste

2 1/2 pounds beef tenderloin, cut in six equal portions

Vegetable oil for searing

3 sheets puff pastry

2 eggs (for egg wash)

In a 10-inch Dutch oven, cook the chopped bacon until golden brown, then add the onions and cook until translucent. Combine the bacon, onions, roasted bell peppers, blue cheese and cream cheese.

Season with salt and pepper and set aside. Season the tenderloin and set aside. Heat Dutch oven lid and coat with oil, then sear the seasoned portions of beef on all sides. Next assemble the en croutes. Cut the puff pastry dough into 6 equal portions, then place an equal part of the cheese filling on each portion, followed with the steak. Wrap the dough up and seal the bottom with a little bit of egg wash to keep it from coming open. When that is done, use any scrap dough to create a garnish.

Mix the eggs together to make an egg wash, and brush it over the dough. Attach the garnish, and then brush egg wash on the garnish.

Bake in a 14-inch Dutch oven with 16 coals on the bottom and 22 coals on top, for a 375 degree temperature. Bake 45-50 minutes, until the dough is golden brown and the meat reaches an internal temperature of 145 degrees. Let the en croutes rest for 7 minutes, then place on a Dutch oven lid and serve.

— David Grover and Jamie Boyle

2014 International Dutch Oven Society World Cook-Off Champions

Roasted Red Pepper and Parmesan Cheese Bread

1 package active dry yeast

1/2 cup warm water

1 cup warm milk

1/4 cup butter

2 tablespoons sugar

1 egg

2 teaspoons kosher salt

4 to 4 1/2 cups bread flour, divided

3/4 cup Parmesan chunks

3/4 cups diced roasted red peppers

Black lava salt for garnish (optional)

In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg, salt and 2 cups of the flour.

Add in the cheese and peppers; blend for 3 minutes. Stir in enough remaining flour to form a firm but sticky dough. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each into a 20-inch rope. Place ropes on a large greased baking sheet and braid; pinch at ends to seal and tuck under.

Combine egg and water; brush over dough. Sprinkle with black lava salt if desired.  Bake in a 14-inch Dutch oven for about 45 minutes, with a ring of 18 coals around the top and 12 coals on the bottom.

— David Grover and Jamie Boyle

2014 International Dutch Oven Society World Cook-Off Champions

DUTCH OVEN PECAN LOG PIE

Crust:

1/2 cup butter at room temperature

2 pinches kosher salt

Few drops vanilla extract

3/4 cup pecan nuts, finely chopped to almost a powder

1/4 cup sugar

1 egg

1 1/4 cups flour

Mix ingredients together until the mixture feels similar to cookie dough.

Place in a parchment-lined 10-inch Dutch oven (aluminum preferred).

Pat the dough into the bottom so it’s even, then build up the sides 3/4 of the way up the side of the Dutch oven. Set aside in a cooler. Cool for at least 15 minutes.

Filling:

1 1/2 sticks butter

1/4 cup sugar

1/4 cup Jack Daniels whiskey

Pinch of kosher salt

1 cup packed brown sugar

1/2 cup honey

1/2 cup evaporated milk

12 ounces pecan halves

Combine filling ingredients except pecans in a cast iron skillet or Dutch oven. Bring to a boil for 5 minutes, stirring occasionally. When mixture beings to thicken, remove from heat and add the pecans.

Pour into the crust. Bake 45 minutes, with 10 coals on the bottom and 12 on top, until filling is bubbly and crust is golden brown. Chill by placing the pan in an ice bath if using an aluminum Dutch oven.

(Editor’s note: a hot cast iron pot could crack if placed directly in ice. If using cast iron, let the crust cool down more gradually.)

Ganache:

1/2 cup heavy cream

1/2 teaspoon vanilla

18 ounces white chocolate

2 tablespoons butter

In a cast iron saucepan or Dutch oven, bring the cream to a boil and add the vanilla. Pour this over your chocolate and stir until smooth, then add the butter. Stir until blended.

Pour the ganache over the caramel filling and make it smooth on top. Garnish with candied nuts or whipped cream. Serve the pie on the lid or in the Dutch oven.

Serve at room temperature.

— David Grover and Jamie Boyle

2014 International Dutch Oven Society World Cook-Off Champions