Where's there's smoke, there's a Dutch oven, at least at the site of the 2003 International Dutch Oven Championship Cook-off.
Randy Macari of Roy and Corey Phillips of Pleasant View won this year's contest during the Doug Miller-International Sportsman's Expo on March 15. Competing teams came from Georgia, Wyoming and Utah, according to Ron Hill, International Dutch Oven Society president.
"There were about 25,000 people in attendance at the ISE show, and out of this group there were probably 24,999 who wanted to be tasting judges," Hill said.
Macari and Phillips qualified by winning the Davis County Fair's Dutch Oven Cook-off in August. Their winning recipes of Stuffed Lobster Tails, Herb Cheese Rolls and Caramel Apple-Cherry Pie were featured in the Deseret News Food section Aug. 27, 2002, and can be accessed through http://www.desnews.com/archives/main.html.
A father-daughter team, Chuck and Jodi Peppler of Fruit Heights, took second place. Third place winners were Keith and Wendy Fisher of Orem.
Here are some of the second-place winners' recipes:
ROSEMARY LEMON CHICKEN
3 chickens, about 3-4 pounds each
Zest from 6 lemons
Juice from 6 lemons
3 tablespoons dried rosemary or 9 tablespoons fresh diced rosemary
3 tablespoons salt
3 tablespoons pepper
6 lemons, quartered
6 tablespoons lemon juice
Kale, fresh rosemary and lemon wedges for garnish
Rub chickens inside and out with the lemon zest and juice, rosemary, salt and pepper. Insert two quartered lemons in each chicken cavity.
Cook 45 minutes at 400 degrees (14 coals under and 18 coals on top). Inject the breast and legs of the chicken with the remaining 6 tablespoons of lemon juice, using a syringe.
Continue cooking until the chicken reaches 180 degrees (about 45 more minutes.)
Serve on a Dutch oven lid and garnish with kale, fresh rosemary and lemon wedges. — Chuck and Jodi Peppler
3/4 cup butter
1/2 cup sugar
1/2 teaspoon pure Mexican vanilla
1 1/2 cup flour
1/2 cup cold water (enough to make a dry ball, about 1/3 to 1/2 cup)
8 egg yolks
2 14-ounce cans sweetened condensed milk
1/2 cup Margarita mix
1/4 cup lime juice
Combine the crust ingredients and let set in a cooler for 5 minutes. Roll the dough out into a circle and place in the bottom of a 12-inch Dutch oven. Bake the crust for about 20 minutes (until it starts to firm up and turn golden) at 350 degrees (eight coals on the bottom and 16 on the top). Mix the filling ingredients together and place in the partially cooked crust. Cook another 20-25 minutes at 350 degrees, until firm.
Serve on the Dutch oven lid and garnish with kiwi, strawberries, lime slices and maraschino cherries. Be careful not to garnish the lime slices on the top of the pie since this will leave a bitter taste on the dessert. — Chuck and Jodi Peppler