Dutch Oven Competition 2012
“Dutch Oven 2012”
One of my favorite events of the year, the International Dutch Oven Society’s annual Cast Iron Chef’s Cook-off!
Our 3 secret ingredients this year consisted of Jelly Beans, Lemon Champagne Vinegar and Ancho Chili Paste. At least one of these needed to be in each dish we made.
Our mystery protien this year was fresh-from-the-field Elk (that was shot just over the mountain from the competition, only a few months before).
Here is what I did . . . (Thanks to Robert Love for the great Pics!)
Dessert
Chocolate Cake with Ancho Chili Buttercream Frosting
Bread
Lemon Jelly Bean Cinnamon Rolls
Main Entree
Seared Elk with Ancho Chili Barley, Aparagus and Tomato
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.
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Great Post thank you