A Little Bit o' Irish Green with Cooking Envy

Sometimes you feel like you might need the Luck o' the Irish to get a recipe to turn out right! Never fear, because having the right equipment, tools and ingredients can ensure a successful feast. An example of premier planning is the IDOS World Championship Dutch Oven Cook Off. This amazing event, held annually in Salt Lake City, Utah, is the ultimate in outdoor cooking expertise. With four days of cook offs, this is weekend that is sure to impress even the most avid outdoor chef.

Two-person teams join together to create a delicious meal. Judges taste a Bread, Main Dish and Dessert from each team. The winner goes home with a $1,000+ cash prize and the title of World Champion (for a year). Competitors must win a regional cook off to qualify for the famed contest. And what a show it is. Imagine delicious crown pork roasts, replete with sauce and the trimmings. How about the smell of triple layer carrot cake to get your tastebuds salivating? Just think about the garlic herb rolls, all evenly sized and baked to perfection in their 12" Camp Chef cast iron Dutch oven.

The event is presented by the International Dutch Oven Society (IDOS). All participants must cook only in cast iron cookware. And all their dishes must be served to the judges in those hearty black pots (or on the lids). It makes for quite an event! This year's cook off begins March 16, 2006 at the Southtowne Expo Center as part of the Doug Miller Outdoor Expo. Be sure to visit www.idos.org to learn more. It's not too early to get out your cast iron cookware and get practicing on your own family's favorite Dutch oven feast. Even if you aren't competing in SLC on the 17th, you can host your own St. Patrick's Day party with delicious roasted chicken and potatoes that would make any Irishman proud.

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Stuffed Pork Crown Roast with Sausage Stuffed Mushrooms   Rating
Blaine Johns & Bruce Tracy

Ingredients:

1 pork crown roast
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/4 cup butter
5 mushrooms
1 cup chicken stock
1 t. salt
1 t. each poultry seasoning
1 cup dried bread cubes
1 t. sage seasoning
4 cans milk
1 can cream of celery soup
2 T. worcestershire sauce
1 pkg. dry onion soup mix

How to Prepare:

Saute onions, celery and mushrooms in butter. Mix in stock and seasonings. Remove from heat and mix in bread cubes until moistened. Rub roast with crushed garlic and place on a trivet into a 17inch Dutch oven with 18 coals on the bottom and 22 on the top for 45 minutes to 1 hour. Combine cream of mushroom and cream of celery soups, milk, worchestershire sauce and dry soup mix and pour over the roast. Add a new set of coals and cook until done changing the coals every 45 minutes to 1 hour. Pull all of the coals when the internal temperature of the roast reaches 155 degrees. The last 10 minutes of cooking the roast add the stuffed mushrooms. When done place mushrooms around the bottom of the crown roast before serving.

Sausage Stuffed Mushroom Ingredients:

16 large mushrooms
1/4 cup seasoned dry bread crumbs
1 clove garlic, minced
1/4 cup grated parmesan cheese
2 t. butter
1 T. fresh parsley, snipped
4 oz. bulk pork sausage
salt & pepper to taste

How to Prepare:

Remove stems from mushrooms. Chop stems and saute in butter with garlic until mushrooms are wilted, about 3 minutes. Add sausage and cook, stirring until brown. Stir in remaining ingredients, stir to mix well. Stuff each mushroom cap with about 1 T. of sausage mixture. Bake in Dutch oven as stated above with crown roast.

Dressing Ingredients:

1 cube butter
2 stalks celery, sliced
1- 12oz. pkg. sage flavored sausage
1/2 lb. mushrooms, sliced
1 medium onion, chopped
1 t. poultry seasoning
1- 14oz. can chicken broth
1/4 cup parsley, chopped
1- 16oz. pkg. herb style stuffing mix

How to Prepare:

Melt butter in oven. Brown sausage. Add onion, celery, mushrooms and seasoning and cook until onions are clear. Add chicken broth and bring to a boil. Stir in stuffing mix and parsley. Cover with lid and remove oven from heat. Steam for 20 minutes. Serve with crown roast.