By: Iron Pot Dave
- 1 large Yellow Onion coarsly chopped
- 2 pounds Red Potatoes quartered (2 to 3 per person)
- 1 carrot per person, thinly sliced
- 1 clove garlic finely chopped
- 1 pound Ground Beef
- 1 quart sausage (mild or Hot)
- Salt and Pepper To taste
- 6 slices Real Swiss Cheese
- Cornstarch or Flour for thickening if you wish
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2013 Dutch oven Contest
The contestants were given:
First Place Main Dish
Team Name: Goetz from Sandy, Utah
Grind beef roast into coarse ground meat. Make marinade out of blended tomato, peppers, onion, & chili powder, cumin, & salt & pepper, & water.
Grind large potato & mix with ground meat & seasonings. Let sit for 30 minutes. Brown ground meat mixture in Dutch Oven.
Make fresh salsa by chopping together tomato, peppers, onion, garlic, lemon juice, & salt & pepper.
Make creamy sauce by melting butter (1/2 stick) and cook in ¼ cup flour, slowly stir in milk until it becomes a creamy gravy. Add 1 Cup sour cream, stirring gradually at low heat.
Grate cheese. To make enchiladas – Take large flour tortillas spread with creamy sauce, then meat, then salsa, then cheese and bake at 350° for ½ hour until bubbly.
Garnish with peppers, onions, olives, & even a carved turnip.
Second Place Main Dish
Team Name: Jodi Larsen from North Ogden, Utah
Shredded Beef Quinoa with Pico de Gallo
medium beef roast 2 cups cooked quinoa
3-4 slices of bacon shredded cheese
large onion large tomato
large russet potato, cubed ½ small green bell pepper
turnip, cubed ½ anaheim pepper
1 tsp. minced ginger ¼ jalepeno pepper
1 Tbsp. chopped garlic chopped cliantro
¾ cup red wine vinegar salt & pepper
1 tsp. cumin
½ tsp. chili powder
- Cut beef into 1-2 inch cubes. Place in the Dutch Oven (I used a 12). Add 2/3 of the onion in separated slices on and around the beef and place bacon slices on top of the onion. Add the minced ginger, chopped garlic, red wine vinegar, cumin, chili powder and salt & pepper to taste. Cook with medium heat for 1-2 hours until beef is tender enough to shred. There should be around a cup of liquid in the pot.
- When the beef is close to being done, add the potato and the turnip. Continue cooking until they are soft.
- When the beef is very tender. Remove it from the pot & shred. (Note: I didn’t have time for the beef to get that tender, so I just sliced it into thin strips.) Also, remove the potato/turnip mixture, but leave the liquid.
- Add the cooked quinoa to the bottom of the pot and spread evenly. There should be enough fluid to be mixed through the quinoa, but not so much that it’s soupy, remove and discard some if needed, I didn’t need to. (Note: I would have used rice if I had it with me. I didn’t, but I had the quinoa. Also, I had already cooked the quinoa at home, but I’m thinking if you added some beef broth or other liquid, you could add the quinoa or rice at the same time you add the potato & turnip. If you make your own beef broth at home, it would still meet the ‘No canned or processed Food’ rule.
- Layer the potato/turnip mixture on top of the quinoa & then the shredded beef. Don’t stir. Sprinkle with shredded cheese.
- Make the pico de gallo by chopping the tomato, onion, and peppers (at approximately the same size) and season with salt & pepper and mix together. Put the pico de gallo in the center of the pot on top of the beef & garnish with chopped cilantro.
- Rush it over to the judging site & hope you’re not late!
Third Place Main Dish
Team Name: Vicki Ewen from Wichita Falls, Texas
Dutch Oven New Mexico Stew
1 C. cornmeal
2 tsp. salt
1 tsp. black pepper
2 lbs. boneless roast beef, cubed
3 cloves minced garlic
3 C. water
1 can petite diced tomatoes
1 can pinto beans
4 stalks celery, sliced
1 C. chopped onion
1 small turnip, diced
2 lg. potatoes, diced
1 bell pepper, diced
3 jalapeno, diced
3 sweet peppers, diced
1 C. corn
Coat diced beef with cornmeal, salt & pepper mix. Brown coated meat in Dutch Oven with oil and garlic. Add water and simmer in Dutch Oven for 30 min. Add vegetables, tomatoes, beans, peppers, celery, onions, potatoes. Cook in Dutch Oven until vegetables are tender. Approximately 1 hour.
First Place Dessert
Team Name: Doug Hall from Taylor, Utah
Reese’s Carmel Chocolate Chip Cake
1 C. sugar ½ C. butter
2 eggs 2 t. vanilla extract
1 ½ C. flour 1 ¾ t. baking powder
½ C. milk
In medium bowl cream sugar and butter. Beat in the eggs. Stir vanilla. Combine flour & baking powder. Add to cream mixture & mix well until the batter is smooth.
Take sweetened condensed milk, boil for 6 hours. Cool & then pour over the cake. Sprinkly with chocolate & peanut butter chips. Bake for 40 minutes.
Second Place Dessert
Team Name: Tom Lusk from Mount Pleasant, Utah
Wrap raspberries, white chocolate chips & chocolate chips in a tortilla shell.
Fry in butter to melt chocolate.
Sprinkle with powdered sugar & cinnamon sugar.
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