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Sunday, February 20, 2011

Yukon Rush 2011

This past weekend was the Yukon Rush cook off at Cabela’s in Lehi, UT. These are the dishes Melissa and I prepared.

Stuffed Pork Tenderloin

2-3 lb pork tenderloin                                      
1 lb bacon
1 pkg. prosciutto (about 6-8 slices)                  
Olive oil

2 Tbsp olive oil                                               
1/4 C Red Onion
1/4 C Pine nuts                                              
1 Tbsp Craisens, dried currants, or raisins
1 Tbsp chopped red pepper
2 C Dried bread cubes                                    
1 1/2 tsp fresh rosemary; chopped
1 1/2 tsp fresh sage leaves; rubbed                   
Pinch of Cayenne pepper
3 Tbsp fresh Parsley chopped                          
1 eggs; beaten
1/2 tsp chicken bouillon                                    
3/4 C Chicken broth
11/2 C Water                                                   
1 Tbsp olive oil                                            
1/2 C Wild Rice

Heat 12” DO using 14-16 briquettes on the bottom. To the oven 2 Tbsp olive oil, onions, red pepper and pine nuts to sauté. In separate bowl combine bread cubes, dried fruit and herbs. Mix in egg, chicken bouillon, and chicken broth. Add sautéed vegetables and stir until well mixed. Salt and pepper to taste. Cover and set aside.

Heat 6” DO using 9-10 briquettes on the bottom. To the oven add 1 1/2 C Water, Olive oil and Rice. Cover with lid place 3 briquettes on top.  Once water boils remove 6 coals from the bottom.

When the Rice and Stuffing are done combine Rice & Stuffing mixes.

Trim and butterfly cut, the tenderloin. Pound between to sheets of saran wrap to about 1/2” thickness.

Place prosciutto in a thin layer across the tenderloin, spread stuffing across the prosciutto, and roll tightly but not too tight so the stuffing doesn’t come out.

Place bacon, over lapped, to create a sheet of bacon. Place tenderloin in the center of the bacon and beginning at one end fold the ends over the tenderloin (looks like a braid) till you reach the end.

In a 12” DO heat some olive oil till sizzling (20-24 briquettes). Place tenderloin folded bacon side down, and sear (bacon will brown and will adhere to the tenderloin), sear on all sides.

Remove all but 8 coals from under the DO place 15 on top and bake till internal temperature of the tenderloin reaches 165°.

Mustard sauce

Add 1 tbsp of Dijon mustard, and 1/2 cup of chicken stock to the hot DO, and scrap any of the drippings of the bottom with a spatula. Whisk until the mustard is incorporated, season with salt and fresh ground black pepper to taste. Serve with Stuffed Pork Tenderloin

The only variation I had on this dish was, the tenderloin I purchased turned out to be two so I filleted both of them, over lapped them and stuffed them. In the picture you can see the bacon barely fit around the loin, but it worked.

Also while we were waiting for the pork to cook and the drippings for the sauce, Melissa decided to clean up, and tossed the rest of the chicken stock that I was saving for the sauce. So I improvised and used chicken bouillon and water, it was very runny so I thickened it with a little flour, it was not a good combination, it separated.  

Raspberry Delight

1 white cake mix
3 large eggs
1 1/3 C Water
2 Tbsp vegetable oil

Mix cake mix with eggs, water and oil. Pour batter divided into 2 lined or greased 12” Dutch Ovens bake with 17 coals on top 8 on bottom. Cook for 25 to 30 minutes or until a toothpick pressed into the center comes out clean. Cool.

Mix 1 small box of Raspberry Jell-O with 1 C boiling water.

1 16 oz tub of cool whip                                         
1 8oz. pkg. of cream cheese
2 cups powdered sugar                                           
3 pkg. Raspberries (about 24 oz)
1 package of Junket Danish Dessert (Raspberry flavor)

While the two cakes are cooling, make the Jell-O. Flip the cakes out of the Dutch Ovens onto the lids. Poke holes in the cake with the handle of a wooden spoon, drizzle the Jell-O over the Cake. Make the Danish Dessert following the pie glaze directions on the back of the box. Mix together 1 cup of powdered sugar with 16oz of cool whip. Mix well. In a separate bowl mix 1 cup of powdered sugar and 1 8 oz. pkg. of cream cheese.  Mix well. Mix the cream cheese mixture and the cool whip mixture together in a large bowl. Spread cool whip topping across the top of one of the cakes. Then place a layer of raspberries on top of the cool whip topping. Place the other cake on top of the 1st and repeat cool whip topping, raspberries, then spread the Danish dessert across the top.

This cake was very moist, it has great flavor.  I let Melissa decorate this one, as she was pouring the Danish dessert it took a raspberry hostage and slid off the side.  I had to laugh when one of the judges’ said that she/he’d like a more natural raspberry flavor.  (Puzzled look.)

Asiago Loaf

5-6 C Flour                                                         
2 Tbsp SAF yeast                                        
1/3 C Sugar                                                            
1 Tbsp Salt                                                               
1 Can Evaporated Milk                                       
1/2 C Milk                                                                
1 egg beaten                                                         
1/3 C butter or butter flavored shortening- melted
1 C Asiago cubed
1 tsp garlic powder

Prepare Dough: In a mixing bowl combine 2 cups flour, yeast, sugar, garlic powder and salt; blend well. Mix in warm milk, egg, and melted butter. Mix thoroughly. Mix in remaining flour 1 cup at a time until dough pulls away from sides of bowl add in Asiago cheese chunks. Turn dough out onto a floured board and knead it for 5 minutes until dough becomes elastic and sticky. Roll dough generously in flour, then cover and place in a warm area free from drafts to rise until double in size.

Punch dough down then form a large round loaf. Place in a lightly greased 14" Dutch oven. Brush dough with melted butter, sprinkle with Mrs. Dash Garlic & Herb Seasoning, and Shredded Asiago cheese. Cover Dutch oven and let rise for 15 minutes.

Bake @ 350° using 10 briquettes around the outside on the bottom and 18-20 briquettes top until golden brown.

Ok so this one was supposed to be a bread company’s knock off.  The flavor was good but the texture was not so great. I need to figure out how to lighten up my loaves, and keep their shape.  I read somewhere to use water instead of milk. I’ll have to give it a try.

We were so cold, wet I think we finally thawed out this morning. It was fun seeing our Dutch Oven family. I also got some really great ideas for the Davis County Cook Off that I am organizing for August 20, 2011. Thanks to Grover for organizing such a fun event. I’ll be praying for better weather for next year.

Hope you give these recipes a try, and remember anything you can cook in a Dutch Oven you can cook in a 9 x 13 pan in your oven.

Have fun cookin’

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