For some folks, Dutch oven isn't a cooking pot, it's a lifestyle.
Consider Matt Pelton of Provo and Doug Martin of Draper who won the International Dutch Oven Society's 2012 World Championship Cook-Off on Saturday during the International Sportsmen's Expo.
When asked the secret to their success, Pelton said, "It's practice, practice, practice, every weekend for the past six months. We've probably cooked 60 loaves of our winning bread recipe, and about 40 of those cakes. We've cooked for our friends and family, and we solicited people to cook for them if they would pay the food costs."
The investment paid off, as the two won with recipes of Hibachi Surf and Turf, Rustic Tuscan Bread, and a Chocolate Layer Cake with Strawberry Cream Cheese Frosting.
This was the duo's first time at the World Championship — the first time a "first-time" team had ever won. Most of the contestants who were cooking in Saturday's finals had cooked in at least one or two past world championships. To get a berth at the event, they had to win an IDOS-sanctioned cook-off in their region, and qualify in the semi-finals held Thursday and Friday evening at the expo at the South Towne Expo Center.
Each team cooks three dishes: a main dish, a bread and a dessert, all with burning charcoal as the only heat source. There were some with regional twists, such as a Cajun-seasoned Snap' N Pork with alligator stuffing from Bill Ryan and Jeff Jimes of Bossier City, La., and prickly pear cactus used in Duck Breast with Raspberry Sauce from George and Carolyn Dumler of Tucson, Ariz. The Dumlers ended up taking fourth place.
"This is our second time competing," said George Dumler. "Last year, we didn't make it into the finals because our food wasn't gourmet enough. We knew we had to step it up a bit."
Indeed. This year's second-place winners garnished their Asian-inspired beef tenderloin filets with sushi, and third-place winners Mark and Cindy Romrell of Kearns did blueberry-sauced baby back ribs. Fifth place winners, Jason Jensen and Mike Lambert, both of Stansbury Park, served sweet potato tamales with their New Mexican pork tenderloin.
In fact, every year the bar seems to be raised, with dishes far beyond the simple stews and johnnycakes made by pioneers who lugged their black cast-iron pots across the plains.
"This is my third year judging, and every year they keep getting better, so it's harder to be critical," said chef Shawn Bucher, a culinary teacher and author of "First Timer's Cookbook" (see www.firsttimerscookbook.com ).
A year ago Pelton and Martin set a goal to be the first first-time team to win the world championship. The two have competed against each other in barbecue competitions, and decided to team up and compete on the Dutch oven circuit.
"I like the Dutch oven better right now," said Martin, minutes after the team won a cash prize of $1,000. "There's some really good people, and it's a lot of fun."
But he wasn't feeling as positive during the cooking period, when the warm indoor temperature melted frosting on his four-layer cake, causing the layers to slip and slide. "I was ready to throw my cake in the garbage," he said.
The dense, fudgy cake was one of many eye-popping desserts from the finalists. Judges noted that there were more cakes, as well as three cheesecakes.
"A few years ago, everything seemed to be pies, and then everything seemed to be cakes," said judge Terry Lewis, a two-time World Champion who won with an apple-pear pie in 2009. "Today there was more of a variety, and cheesecakes seem to be a big deal now. I liked the appearance of everything today, but some of them were overdone or under-done. Sometimes that happens with the stress of the finals."
Lewis recently shared his recipes and secrets in a cookbook, "Dutch Oven Cooking," (Gibbs Smith Publishing, $15.99).
New this year was a "People's Choice" award. Three members of the audience were chosen to judge a category and award their favorites.
Dian Mayfield, who was the chairwoman of this year's cook-off, said this idea came from the Idaho's state championship cook-off.
Cody Ingle was one of those chosen. "I liked it," he said. "I'm a chef by trade, and I've done competitions before, and I was very impressed."
People's Choice awards went to David Grover and Jamie Boyle in the bread category; George and Carolyn Dumler in desserts, and Mark and Cindy Romrell in main dish category.
Want to cook like a champion? All the recipes are available in a cookbook, "2012 World Championship Cook-Off Dutch Oven Recipes," available for $15 plus shipping, on the International Dutch Oven Society's website, www.idos.com.
Those interested in learning more about Dutch Oven cooking can attend the IDOS Spring Convention May 5 at the Davis County Fairgrounds in Farmington. The convention features cooking demonstrations, seminars and samplings.
HIBACHI SURF AND TURF
Note: This recipe uses an Ultimate Dutch Oven, made by the Utah-based Camp Chef, designed with a middle "convection cone," and two racks that fit inside the oven. Also, the recipe calls for acetate paper, which can be found at specialty cooking stores such as Orson Gygi.
1 3-to-5-pound beef tenderloin
1 cluster king crab legs
1 block cream cheese
5 sprigs fresh asparagus, peeled and blanched
1 pound fresh spinach leaves
4 tablespoons white miso paste
Tony Chachere's Creole seasoning to taste
Soy sauce for drizzling
Cut the ends off the tenderloin, saving the center cut, about 12 inches long. Set the ends aside to use in making the Pot Stickers. Using a filet knife with a thin blade, core a hole in the center of the loin using a twisting motion.
Crack and peel the crab, making sure to remove any cartilage and shell fragments. Using acetate paper, lay out the spinach leaves, followed by the cream cheese, miso, and crab meat on the paper. Blanch the asparagus and lay on either side of the crab on the paper. Roll acetate paper and insert the rolled-up crab mix into the cored loin. Remove the acetate paper. Trim off any long ends. Season loin to taste with Creole seasoning.
Using an Ultimate Dutch Oven, line the bottom grate with white charcoal and add oak wood chips. Place the meat on the top rack and place 10 coals on the bottom (inside the pot) and 6 on the lid (outside the pot).
Rotate the meat in 15-minute intervals and cook until the loin reaches 140 degrees. Let the meat relax for 10 minutes and the carry-over temperature will rise to 145 degrees. Slice tenderloin into 3/4-inch medallions, drizzle with soy sauce and serve with Pot Stickers.
Pot Stickers:
Ends of the tenderloin
2 cloves of shallots, minced
1 package round wonton wrappers
1/4 cup enoki mushrooms, minced
1 egg
1 tablespoon oyster sauce
2 teaspoons sesame oil
Mince and mix all ingredients. Spoon out into the wonton wrappers and fold in half, crimping the ends. Steam for 20 minutes and let stand for 10 minutes. Heat some oil in the bottom of your Dutch oven and lightly fry until the edges are golden.
— Matt Pelton and Doug Martin, International Dutch Oven Society 2012 World Champions
RUSTIC TUSCAN BREAD
Sourdough Starter:
2 teaspoons yeast, or 1 ounce fresh yeast
1 teaspoon salt
2 tablespoons sugar
1/2 cup warm water
1 cup cracked wheat flour
White flour to stiffen and dust
The day before, mix up the sourdough starter and knead it for several minutes until smooth. Set it aside at room temperature, covered.
Dough:
2 teaspoons yeast
1 teaspoon sea salt
4 tablespoons honey
1/2 cup water heated to 115 degrees
2 cups white flour
1 egg, whipped
The next day, mix the yeast, salt and honey into the warm water and let it sit for several minutes until the yeast develops a head of foam. Add starter from the day before, and knead in the white flour a little at a time until the dough is no longer sticky. Knead it for several minutes, until the dough is very smooth and elastic. Let the dough rise for about an hour or until it is double in bulk.
Punch the dough down and place into a floured proofing basket and let it sit in a warm dry place for an hour to rise. Heat up a 14-inch deep Dutch oven with a lot of coals until the oven is extremely hot. Using gloves, gently turn the bread in the proofing basket into the Dutch oven. Bake the bread at 400 degrees for five minutes, then lift the lid and spray water into the bottom of the Dutch oven. Cook for 15 minutes at 400 degrees and check and adjust the coals as needed for even cooking. Cook for 10 more minutes and check the bread again. Cook until the bread is evenly browned. Remove the bread and cool on a wire rack for 20 minutes before serving.
— Matt Pelton and Doug Martin, International Dutch Oven Society 2012 World Champions
CHOCOLATE LAYER CAKE WITH STRAWBERRY CREAM CHEESE FROSTING
Makes 2 cakes, each using the following recipe:
2 cups sugar
3/4 cup cocoa
1 cup milk
1 1/2 teaspoons baking powder
1 teaspoon salt
2 cups flour
1/4 cup vegetable oil
3 eggs
1 1/2 teaspoons baking soda
2 teaspoons vanilla
1 cup boiling water
Mix all ingredients, except water, well. Add 1 cup boiling water and mix. Pour into a 10-inch greased Dutch oven, and bake at 350 degrees.
Repeat the recipe again so there are two cakes. After the cakes are completely cooled, cut the two cakes in half to make 4 layers. For best presentation, level cakes before filling with frosting.
Set the bottom layer and spread with Strawberry Cream Cheese Frosting (see recipe below). Repeat with the remaining layers. Pour the cooled chocolate ganache over the cake, letting it run down the sides of the cake. Garnish with White and Dark Chocolate Ribbons and Bows.
Strawberry Cream Cheese Frosting:
1 package cream cheese
2 sticks unsalted butter
4 cups powdered sugar
2 teaspoons vanilla
8-10 mashed strawberries
Mix the cream cheese and butter together until smooth. Add the vanilla. Next add the powdered sugar, 1 cup at a time. After all the powdered sugar is added, add the strawberries, then chill until ready for use.
Ganache:
12 ounces semi-sweet chocolate
8 ounces heavy cream
Place cream in small saucepot over low heat. When the cream is warm, add the chocolate. When it begins to melt, stir gently until it is nearly melted. Do not allow it to boil. Remove from heat, stir until chocolate is completely melted and smooth. Stir gently so as not to cause air bubbles. Let it cool until completely cooled, but still pourable. Pour over cake and spread.
White and Dark Chocolate Ribbons and Bows (garnish for cake):
7 ounces white chocolate
7 ounces semi-sweet chocolate
1/2 cup corn syrup, divided
Melt the white chocolate over lightly simmering water. Add 1/4 cup of the corn syrup to the chocolate and mix thoroughly. Spread over waxed paper on a cookie sheet. Chill 30 minutes. Remove and knead the chocolate. Wrap it in plastic and let it sit at room temperature 1 hour before using.
Repeat the process for the semi-sweet chocolate, using the remaining 1/4 cup of corn syrup.
Roll out the white chocolate and cut four 8-by1-inch strips for the ribbon. Roll out the dark chocolate and cut four 8-by-1/2-inch strips. Center the dark strips on the white strips. You may need a little water to get them to stick. The strips will start at the bottom middle of each side of the cake and meet in the middle of the top of the cake.
Roll out and cut 11 strips each of dark and white chocolate, 6-by-1 inch for the white, and 6-by-1/2-inch for the dark. Center the dark strips on the white. Take two of the strips and cut a 45-degree angle on the bottom of each strip, opposite of each other. These two strips will be placed one on each side of one of the ribbons, with the cut angle pointing in. Next, fold eight of the remaining strips in half, leaving a loop in the middle and the dark strip up. Cut the ends of the loop to form a point.
This is now one loop of the bow. Repeat the process until you have eight loops. Place the loops in a circle around the center of the cake. Now take the last strip and make a circle out of it. This last one will go in the middle of the other eight loops.
— Matt Pelton and Doug Martin, International Dutch Oven Society 2012 World Champions
Valerie Phillips is the former Deseret News food editor. She blogs at www.chewandchat.blogspot.com.
Email: vphillips@desnews.com