“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!)
Chocolate Cake with Ancho Chili Buttercream Frosting
Lemon Jelly Bean Cinnamon Rolls
Seared Elk with Ancho Chili Barley, Aparagus and Tomato