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Dutch Oven 2011

Chef's ChallengeAnother year, another IDOS Cast Iron Chef’s challenge.

Each year that each chef is a part of the challenge, Camp Chef donates a gift for each of us.  This year we recieved a 10 inch dutch oven . . . Thank You Camp Chef

Much like the “Iron Chef’s” challenges we were given secret ingredients, this year: Coconut Rum, Nutella and Cinnamon Gummy Bears.  We had to put one of each of the secret ingredients into each of the three dishes: the dessert, bread and Entree, all cooked in a dutch oven.

We also had a mystery protein, which just happened to be Rabbit this year.



Nutella Cheesecake with White Chocolate Ganache

Nutella Cheesecake with White Chocolate Ganache

This was a great start to the competition.  This dish took first place in the Dessert category.

The First Timer's Cookbook Online Classes



Coconut Rum Biscuits

Coconut Rum Biscuits

This dish did well also, tying for second place.

Want to try them out? Download The Recipe!

Coconut Rum Biscuits



Braised Cinnamon Bear Rabbit Paella with Barley

Braised Cinnamon Bear Rabbit Paella with Barley

This was the blacksheep of the bunch.  Cinnamon bears made the dish way too sweet and I admittedly braised the Rabbit just a little too long.  Don’t get me wrong, it was good, but it did not stay on the bone and just did not work up to its potential. 


 Preparing the RabbitCooking the Rabbit

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About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.