Dave Herzog's Dutch oven paella

Last Sunday, Dave Herzog posted this picture of Spanish paella on his Facebook fan page, Cast Iron "Covered Wagon" Cookin'. He posted the recipe after receiving 30 private messages this week.

Dave entered the paella in the Dutch oven cookoff at the 2007 Nor Cal Boat, Sport and RV Show in Anderson, California. He walked away with first place in the main dish category. For the three-pot competition, Dave prepared German chocolate ice cream topped cake and cheddar sourdough bread for his other two dishes.

This recipe and others are found in Dave's cookbook, Cast Iron "Covered Wagon" Cookin' for Crowds in BIG Ovens. BIG Ovens is the fourth cookbook in a series of five dedicated to cooking in cast iron cookware. It's ideal for the outdoor cook who regularly cooks for groups of 20 or more.

"This book covers recipes for those outdoor cooks with a serious case of castironitis!" Most recipes are written for Maca branch deep Dutch ovens, including the massive 22-inch oven, which tips the scale at over 150 pounds and holds 45 quarts of food!

To purchase, contact Dave at The Official Cast Iron "Covered Wagon" Cookin' website. It costs $10 plus $5 shipping for the paper copy of the book. Discounts apply when purchasing multiple books. The cookbook can also be downloaded for the Cook'n Recipe Organizer software for $7.95. The software must be purchased separately.

You can do paella in a Dutch oven lid or Dutch oven. Dave Herzog cooked this paella in the lid of a 20-inch Cabela's Dutch oven. The cast iron works for the Spanish dish without having to buy a paella pan.

DUTCH OVEN PAELLA

This recipe may be doubled by cooking in the 20-inch Dutch oven by using the oven right-side up.

In the intervening years, Dave has adjusted one or more ingredients. "I also now use 5 pound wing sections instead of chicken thighs," Dave wrote on Facebook. "The wings are easier to divide between people, even though I prefer the thigh meat." Substitute Mexican Chorizo if you can't locate Spanish chorizo.

1/2 cup olive oil, divided
12 chicken thighs
3 tablespoons Emeril’s Essence
2-1/2 teaspoons kosher salt, divided
2 pounds Spanish chorizo, diced into 1/4-inch half moons
1 medium onion, chopped
2 cups red bell peppers, chopped (about 2-3 peppers)
2 cups green bell peppers, chopped (about 2-3 peppers)
4 tablespoons minced garlic
2 teaspoons saffron threads
2 quarts chicken stock
1 quart medium grain rice
2 pounds jumbo shrimp, shells and tails on, back split
1 pound mussels, cleaned and de bearded
1 pound steamer clams, cleaned
2-1/2 cups frozen peas, thawed

In a large mixing bowl or tub season the chicken with 2 tablespoons Emeril’s  Essence and 2 teaspoons salt. Toss the thighs to cover with seasonings. Heat a 20-inch Cabela’s Dutch oven lid over a checkerboard pattern of charcoal briquettes. Add 1/4 cup oil to the lid. Once the oil starts to smoke cook the thighs on each side for 4 minutes per side to sear. Remove the chicken from the lid, and set aside.

Add remaining oil and chorizo and brown, stirring occasionally until well browned, about 7 minutes. Add onions and peppers. Continue cooking until onions are softened, about 5 minutes. Add the rice and saute 3 minutes, then add garlic and saffron. Spread this mixture evenly across the lid then place the chicken thighs across the top of the mixture in a single layer.

Pour about 1 quart stock into the lid or as much liquid it will hold without over flowing. Cover with bottom and add more stock as needed in 15 to 20 minute intervals, adding as much as possible without over flowing until all the broth is used up.

When the last of the broth is added, place the shrimp, mussels, and clams around the entire dish and cover. Cook 15 minutes, remove cover and sprinkle peas over the top, cover and remove from heat, let rest 7 to 10 minutes before serving. Serve from the lid on a lid trivet in the center of a table.

Serves 8 with two chicken thighs per person or 16 with one thigh each.

Recipe and photograph used with permission.

Cast iron skillet pizza

What do you do when your pizza stone bites the dust? Use a pre-heated cast iron skillet as a pizza pan. With similar heat holding capacity, the skillet yields a better pizza than a sheet pan. The skillet absorbs heat as the oven heats up, then transfers it to the pizza during baking. The heavy floor of the skillet mimics the deck of a pizza oven in the same manner as ceramic pizza stone.

I prepared a pizza dough last night. I had intended to purchase a new ceramic stone on my way home from work this afternoon. When other chores got in the way, I arrived home without a stone. My first thought was to bake the pizza in an inverted 14-inch Dutch oven.

During a telephone conversation with my sister, we hit on the idea to use a skillet. I said that I had the perfect skillet to bake the pizza in the home oven. I recovered my 17-inch cast iron Lodge skillet from the garage and put the 14-inch Dutch oven away.

I formed the pizza from a 14 ounce piece of dough, After setting it on a pizza peel dusted with cornmeal, I spread 3/4-cup pizza sauce on the dough. Eight ounces mozzarella cheese and 6 ounces crumbled Italian sausage topped the pizza.

To bake, I slipped the pizza into the pre-heated skillet and placed it in a 450-degree oven. The pizza was ready in 15 minutes. The under crust of the pizza was evenly browned. And the pizza was cooked to perfection.

At this point, I'm not sure that I'm going to purchase a new pizza stone. Why spend the money when the 17-inch skillet serves the same purpose? Plus, it's being used. Since I rarely use the skillet, except when cooking for a crowd, it stays seasoned and clean.

Since not everyone owns Lodge's largest skillet, roll out a piece of dough to fit the diameter of your largest skillet. Pre-heat the skillet in the oven for 20 to 30 minutes before baking the pizza. A pizza peel simplifies the task of transferring the pizza into the skillet. With practice, you'll drop the pizza into the center of the skillet.


I baked a 13-inch pizza inside my Lodge 17-inch cast iron skillet this evening. The pizza fit comfortably on the surface of the skillet, which is 14 inches in diameter.

The watch captain the leader of a shift of cooks in the galley. The position is equivelent to the sous chef in hotel and casino kitchens.


SAN DIEGO (Feb. 1, 2013) -- Lt. Rayfield Golden, site director for the Center for Service Support Learning Site San Diego, addresses culinary specialists attending the Galley Watch Captains School prior to a ribbon cutting ceremony. The ribbon cutting ceremony signifies the reopening of the school after several renovations.

U.S. Navy photo by Mass Communication Specialist 2nd Class Stephen D. Doyle II.



Notes on yeast

Yeast is one of the most important baking ingredients. It contributes much to bread and pastry in contrast to the small amount used in most formulas. Through a process known as fermentation, yeast gives bread its light, airy structure and helps produce a pleasingly soft texture in pastries.

During fermentation, yeast feeds on sugars in the dough and changes them into carbon dioxide and ethyl alcohol. The yeast releases sugar from the flour through enzymatic action. It also feeds on sugars added by the baker in richer doughs.

Fermentation takes place when as carbon dioxide gas accumulates in the structure of the dough. Since these gasses can't escape, the dough rises as gasses are trapped in air pockets in the dough. This leavening action turns breads and pastries into the products that we all treasure.

Types of yeast

Three forms of yeast are available to the baker. While pre-ferments such as the Italian biga or Western sourdough starter provide leavening action through yeast or other microorganisms, my focus here is on commercially available yeast products for the baker. They are:

Fresh or compressed yeast is often used by professional bakers. Since it's a perishable product, fresh yeast must be stored  in the refrigerator as it has a relatively short shelf life. Red Star Yeast advises that one (2-ounce) cake will leaven about three pounds of flour.

The baker uses more fresh yeast by weight than any other form. To use, dissolve fresh yeast in 90- to 95-degree F. liquid (usually the water in the formula). The liquid must come from the total moisture in the recipe.

Active dry yeast is a dry granular form of yeast. Fleischmann's Yeast developed it during World War II for the U.S. armed forces. It's longer shelf life gave military bakers a yeast product that was stable at room temperature and one that tolerated transportation over long distances. Active dry yeast remains the standard for the Armed Forces Recipe Service. While active dry yeast can be stored at room temperature, refrigeration extends its shelf life.

To use, the yeast must be re-hydrated in warm water (100 to 110 degrees F.), a process called blooming or proofing. After five minutes, the yeast solution is added with the other wet ingredients in the formula. The baker uses about 50 percent less active dry yeast by weight than fresh.

Instant yeast is also a dry granular form of yeast. Unlike active dry yeast, instant yeast doesn't have to be dissolved in warm water before use. The baker mixes it directly in the dry ingredients. Instant yeast is formulated to quickly absorb water and give off more carbon dioxide gas. The baker uses about 50 percent less instant yeast by weight than active dry. Instant yeast is also called rapid-rise or quick-rise yeast.

Conversion between forms of yeast

Active dry yeast leavened my career as a ship's cook and baker in the U.S. Navy. After using active dry yeast for most of my civilian career as well, I've switched over to instant yeast. It's easier to use and doesn't require blooming in warm water with a bit of sugar. I like it because you mix it directly in the dry ingredients.

With three yeast products on the market, the baker must first determine the type of yeast used in the recipe. A well written bakery formula will state the type of yeast used. Many cookbooks will explain the type of yeast used its recipes.

Convertion from one form of yeast to another requires a bit of math for the baker. Since many recipes call for active dry yeast, let's begin there. These instructions are based on weights and not volume measurement. I will explain my rationale behind the use of weights in baking in a future article.

Fleischmann's and Red Star both package dry yeast (active dry and instant) in strips of three (1/4-ounce) envelopes for the home market. Each envelope is equivalent to 2-1/4 teaspoons. I purchase Red Star's SAF brand instant yeast in 1-pound packages for home and work.

To convert from active dry yeast to instant, multiply the weight of active dry yeast by .70. A recipe that calls for .75 ounce of active yeast, for example, you'd make the following calculation:

.75 oz active dry yeast x .70 = .525 oz instant yeast

To convert from fresh yeast to active dry, multiply the weight of fresh yeast by .50. A recipe that calls for .75 ounce of fresh yeast, for example, you'd make the following calculation:

.75 oz fresh yeast x .50 = .375 oz active dry yeast

To convert from fresh yeast to instant, multiply the weight of fresh yeast by .35. A recipe that calls for .75 ounce of fresh yeast, for example, you'd make the following calculation:

.75 oz fresh yeast x .35 = .253 oz instant yeast

Modern digital scales will accommodate decimals to the hundredths. To make the reverse calculation, divide target yeast by the conversion factor. For example, the recipe calls for instant yeast. Since you have active dry yeast, you need to convert from instant yeast to active dry yeast. Make the calculation as follows:

.50 oz instant yeast / .70 = .71 oz active dry yeast

The Artisan website contains an useful yeast conversion table. Conversion factors on the chart appear to be close to mine.

For the home baker, I don't see any reason why you can't round the amount of yeast used to the nearest tenths or hundredths. Please leave a comment if you have questions regarding the use of yeast. I'll answer as soon as possible.

Note that newer recipes at 'Round the Chuckbox call for instant yeast. Older recipes, including those borrowed from the Armed Forces Recipe Service, use active dry yeast. Unless I decide to experiment with fresh yeast, my recipes will continue to use instant yeast.

Artisan no-knead bread recipe for camp

My premise for artisan no-knead bread in camp is simple. Mix the dough inside a food storage container at home one or two days before you head to the campground. Flavor builds as the yeast works in the refrigerator. Ignore the dough as you prepare for the trip.

Just before you leave the house, pack the dough inside securely the ice chest. Once in camp, bake a fresh load of artisan bread each night in a cast iron Dutch oven. With little effort or mess, this recipe will let you enjoy freshly baked bread on the table each night.

I suggest you read the instructions two or three times until you understand the recipe. Most effort on your part takes place at the beginning and the end of the process. The dough spends the majority of its time under refrigeration. This lets you focus on your enjoyment of the wilderness.

ARTISAN NO-KNEAD BREAD FOR CAMP

The recipe and instructions are adapted for camp from the Artisan Bread in Five website by Jeff Hertzberg and Zoe Franscios.

3 cups plus 3 tablespoons (26.6 ounces) warm water (80 degrees F) (baker's percent: 83%)
1 tablespoon (.35 ounce) instant yeast (1.1%)
4 teaspoons (.85 ounce) kosher salt (2.7%)
2 pounds bread flour (100%)

You will need a 5- to 6-quart food storage container with lid. I used an 8-quart Cambro brand square storage container for the test batch. While a 5- to 6-quart container will accommodate this recipe as it rises in the refrigerator, the larger size lets me multiply the recipe for larger groups. The smaller container will be adequate for most batches.

Mix the dough at home. Start this process at least 48 hours before you intend to bake your first loaf of bread in camp. For example, mix the water, yeast, salt and flour on Thursday evening so that you can bake it Saturday evening in camp. The dough needs a minimum of 48 hours to ferment and develop flavor. You can mix the dough up to a week in advance of the camping trip if desired. It'll just taste that much better in camp.

Dump the water, yeast and salt into the storage container. Dump in the flour and stir with a long handled wooden spoon. The dough will be wet. Loosely place the lid on the container. Do not snap it shut as you want gasses to escape during the long fermentation.

Let the dough sit at room temperature for 2 hours. The dough should rise to the 4-quart mark (or a little beyond) on your container. Place the container in your refrigerator. The yeast will continue to work in the cold environment.

Pack for camp. Remove the container of dough from your home refrigerator and set it inside your cooler. Make sure it sets on the floor of the cooler to lessen the chance of spilling. If necessary, snap the lid closed for the trip. Unsnap the lid when you arrive in camp.

Bake bread in camp. Begin the process of baking a loaf of bread three or more hours in advance of the meal. The dough will take 1 to 2 hours to rise before you bake it in a 10- or 12-inch Dutch oven. Proofing time is dependent on ambient temperature, altitude and wind chill factor at the camp site.

Dust the surface of the dough with a little flour. This will make it easier to pull off a piece of dough. Pull a piece of dough out, cut with kitchen shears and form into a ball. The dough ball should equal 1/2 or 1/3 of the total dough (14 to 29 ounces). This batch will give you 2 or 3 loaves. Return the remaining dough to the cooler.

Set the dough on a piece of parchment paper. This will make easier to set the dough inside the Dutch oven. Otherwise, rest the dough on a cutting board or pizza peel dusted with cornmeal. Rest the dough for 60 to 120 minutes.

I prefer to proof the dough until it feels like a soft pillow. It should jiggle when touched. You will notice that the dough won't spring up like a standard loaf of bread. The dough will spread, however. With experience, you'll learn the optimum time to bake the loaf. The longer rise gives the bread its characteristic open crumb texture. Cut the loaf with 1/4-inch slashes using a serrated knife or razor blade.

Light a chimney of charcoal briquettes around 30 to 45 minutes before you bake the bread. When the coals are ready, pre-heat a 12-inch Dutch oven for 10 to 15 minutes with coals for 450 degrees (11 under the oven and 22 on the lid).

Remove the lid and carefully set the dough inside the Dutch oven. Replace the lid on the oven. Bake the bread 30 to 35 minutes or until a deep brown color develops. Remove the parchment paper after 20 minutes. Continue baking until the bread is done. Cool the bread before slicing.

This batch will yield 2 or 3 loaves of wonderful bread. Keep the remaining dough in the ice chest. Bake one or more loves for subsequent meals. you can certainly bake two or more loves at once with additional Dutch ovens.

No-knead bread

I baked two loaves of no-knead bread on Saturday afternoon. Click for the recipe. Though both loaves came from the dough that I started on Thursday, I baked one indoors and the other outside. The sliced loaf was baked in a 12-inch deep-style Dutch oven with coals for 450 degrees. I set the other loaf inside a deep fry skillet with a lid and placed it inside my oven at 450 degrees. The lid came off after 20 minutes.


The bread had a wonderful flavor, one that was reminiscent of sourdough. The long ferment (48 hours under refrigeration) helps boost its flavor. I should note that while this method is not a replacement for true sourdough, it does yield a descent loaf of bread.



Artisan bread in camp

After reading an article at the Camp-Cook.com forum this week, I was inspired to bake a batch of no-knead bread. As one who's invested in the traditional view of kneading dough, I've avoided no-knead bread until now. I studied the picture with interest. The rustic crust appeared typical of artisan bread. The open crumb, complete with large holes, impressed me. And the bread was baked in a Dutch oven, a definite benefit for 'Round the Chuckbox.

An Internet search led me to Michael Rhulman's story of his conversion to no-knead bread. I followed a link to Artisan Bread in Five Minutes a Day, the popular website operated by Dr. Jeff Hertzberg and Zoe Francios. Once I located the page titled, "Back to Basics ~ tips and techniques to create a great loaf in 5 minutes a day," I quickly saw potential for great bread in camp.

As I see it, you'd mix the master recipe for artisan bread at home, then place the large container of dough inside the refrigerator. Next pack the dough into the ice chest. Once in camp, you bake a fresh load of artisan bread each night in a cast iron Dutch oven. With little effort or mess, you'll have fresh bread on the table each night.

I will post the results over the weekend. The batch that I mixed this morning is fermenting in the refrigerator until Saturday. My main interest is to see how the bread behaves inside the Dutch oven. Since I've baked a lot of bread in Dutch ovens, I'm confident of success.


To prepare the dough, I mixed 32 ounces bread flour, nearly 27 ounces warm water, 1 tablespoon instant yeast and 4 teaspoons kosher salt inside an eight-quart Cambro container. I plan to take the bread to a soup and bread potluck on Sunday afternoon at a friend's house.



After a two-hour ferment on the counter, the dough doubled in size, from approximately two to four quarts. It will ferment in the refrigerator for 48 hours before I bake four or five loaves in a 14-inch deep-style Dutch oven. With only four ingredients (flour, water, yeast and salt), the long ferment dramatically improves the flavor of the loaf.



Parmesan garlic dinner rolls for camp

Here's my recipe for Parmesan garlic dinner rolls. I baked the bread inside a 14-inch camp-style Dutch oven. This is a good recipe for camp when you have a crowd to feed.


I placed 15 rolls in the outside ring, 8 in the middle ring and 2 in the center. In cold weather, I set 2 to 4 coals on the lid to assist in proofing.

PARMESAN GARLIC DINNER ROLLS IN 14-INCH DUTCH OVEN

I encourage you to invest in a digital scale if you are a frequent baker at home. I purchased one for $35 years ago and use it for work and home. Please leave a comment if you prefer volume measurements.

20 ounces bread flour (Baker's percent: 80%)
5 ounces whole wheat flour (20%)
1-1/2 ounces (6%)
1/2 ounce instant yeast (2%)
1/2 ounce salt (2%)
1 ounce garlic, minced (4%)
2-1/2 ounces Parmesan cheese, grated (4%)
1/2 ounce parsley, chopped (2%)
4 ounces egg (about 3 meduim) (16%)
2 ounces olive oil (8%)
14 to 15 ounces warm water (65%)

In a large bowl, mix flours, yeast, sugar, salt, garlic, cheese and parsley. Mix eggs with oil, then whisk in water. Add wet ingredients to dry and hydrate flour. Cover and rest 10 to 15 minutes.

Knead dough 40-50 strokes by hand. Rest 5 to 15 minutes. Knead second time 20-25 strokes, but more gently. Let dough rise, covered, in a warm place until double, 1 to 1-1/2 hours.

Deflate dough and fold. Relax dough 15 to 20 minutes. Divide dough into 2 ounce pieces. Shape into balls and place in greased 14-inch Dutch oven. About in a warm place about 30 minutes or until double in size. Bake with coals for 350 degrees until done, about 15 to 20 minutes. Cool and serve. Makes 25 dinner rolls.

Looking back at my active duty service as a commissaryman and mess management specialist, working the Cabin Mess (captain's private galley and dining room) or Flag Mess (admiral's) would've provided the perfect opportunity to expand my culinary skills. Unlike the enlisted galley, you cook for the officer and his invited guests. And you're able to provide a more personal level of service, cooking restaurant-quality meals.

U.S. 5TH FLEET AREA OF RESPONSIBILITY (Jan. 9, 2013) -- Culinary Specialist 2nd Class August Cook, from Spring, Texas, butters fresh rolls in the flag galley of the aircraft carrier USS John C. Stennis (CVN 74). John C. Stennis is deployed to the U.S. 5th Fleet area of responsibility conducting maritime security operations, theater security cooperation efforts and support missions for Operation Enduring Freedom.

U.S. Navy photo by Mass Communication Specialist 2nd Class Lex T. Wenberg.



Yeast raised hotcakes for camp

This recipe looks forward to spring and summer when campers head outdoors. It began as another blog post, one prepared in my home kitchen. As I mixed the batter last night, my thoughts carried me to our camp kitchen at Upper Blue Lake last September. Why not offer the recipe for the camp kitchen?

"Yeasted pancakes ... have a bubbly texture and a clean, slightly earthy (from the cinnamon) flavor that I can't resist," promises Daniel Leader. "It is easy to make this batter just before bedtime, so that it is ready for the griddle when you are the next morning." He wrote Simply Great Breads: Sweet and Savory Yeasted Treats from America's Premier Artisan Baker (The Tauton Press: Newtown, Conn., 2011) with Lauren Chattman.

Other than to slightly adjust the quantity of the flour and modify the instructions, the recipe remains true to Leader's original. Even though I tested the recipe for yeast raised hotcakes at home, it can be quickly assembled in camp.

 

Mix the dry ingredients in a zipper top bag, expel excess air and you're ready to travel. The only other task is to make sure you pack buttermilk, honey, butter, eggs and vanilla. While you can measure precise quantities for the wet ingredients, I pack them in their original containers so they can used for other dishes.

As Leader explains, mix the dry and wet ingredients (except eggs and vanilla) on the evening before your hotcake feast. After "kneading" with a wire whisk, cover the bowl with plastic wrap and set inside the cooler. The yeast will work through the night, giving the batter a sour edge. 

Light the campfire first thing in the morning. As the campfire burns, mix the eggs and vanilla into the batter and set aside. Cook the hotcakes on the griddle when the fire is ready. Have the butter and hot syrup ready so your hungry campers can begin eating as each hotcake comes off the griddle.



Oat hotcakes on the griddle last September at Upper Blue Lake Campground in Eldorado National Forest.

YEAST RAISED HOTCAKES

While I haven't tested the recipe for larger groups, I see no reason why doubling it won't give you the same wonderful results.

Dry ingredients (mix at home):

12 ounces all-purpose flour (2-1/2 cups)
2-1/2 teaspoons instant yeast
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon

Wet ingredients (prepare in camp):
1-3/4 cups buttermilk
1/4 cup honey
5 tablespoons melted unsalted butter
2 large eggs
1-1/2 teaspoon vanilla extract

At home. Measure or weigh flour, yeast, salt and cinnamon in to a zipper top bag or other container. Pack the buttermilk, honey, butter, eggs and vanilla.

In camp, during the evening before breakfast. Pour dry ingredients into a bowl. Stir in buttermilk, honey and butter. Slowly whisk to moisten

ingredients. Continue whisking for about two minutes until batter is smooth, about 250 strokes. Cover bowl with plastic wrap and place in the cooler overnight, taking care so it doesn't spill.

In camp, on the day of breakfast. Light a campfire and burn until you have a bed of hot coals. When coals are ready, spread under a lightly greased cast iron skillet or griddle and heat just until it smokes. (Hotcakes can be cooked over a campstove if desired.)

Stir eggs and vanilla into batter. For each hotcake, pour about 1/4 cup of batter onto the hot greased griddle or skillet. Turn when the surface of each hotcake is bubbly and edges are slightly dry. Cook until golden brown.

Serve immediately. Dish hotcakes directly onto the plates of hungry campers. Serve with butter and brown sugar syrup (recipe follows). Makes 15 to 16 hotcakes.

BROWN SUGAR SYRUP

Some things are just too easy to make at home, including hotcakes and brown sugar syrup. I figure, why buy the bottled stuff when you can easily produce quality syrup at home.

1 cup brown sugar
1 cup granulated sugar
1/4 cup corn syrup
2 cups water
3 tablespoons unsalted butter

In a medium saucepan, bring the sugars, corn syrup and water to a boil. Reduce heat to a vigorous simmer until thickened to a syrupy consistency, about 30 minutes. Stir in butter. Let cool slightly. Store in the refrigerator for up to one month.

Steamship round

The General Mess served steamship round of beef at NAS Kingsville, Texas, weekly during my tour from 1976 to 1978. In 1976, the roast was served on Thanksgiving Day and Christmas Day alongside roast tom turkey and baked Virginia ham. The roast was one of the signature dishes of the galley at the air station.

The cooks on the night watch placed the rounds in the large rotating oven early in the morning. According to U.S. Armed Forces Recipe Card No. L-4-1, a 60 to 75-pound steamship round took eight or more hours to roast at 300 degrees. When I worked the night watch, we set the oven temperature between 225 to 250 degrees. While the cooler oven temperature added two or three hours to roasting time, the crew was rewarded with a succulent slice of roast beef at meal time.

U.S. 5TH FLEET AREA OF RESPONSIBILITY (Jan. 1, 2013) -- Culinary Specialist Seaman Teresa Arnold, from Hamilton, Texas, serves steamship round in the aft galley aboard the aircraft carrier USS John C. Stennis (CVN 74). John C. Stennis is deployed to the U.S. 5th Fleet area of responsibility conducting maritime security operations, theater security cooperation efforts and support missions for Operation Enduring Freedom.

U.S. Navy photo by Seaman Daniel P. Schumache.



Tex-Mex layered chicken casserole

I developed this recipe after watching the "Triple D All Stars" episode on Diners, Drive Ins and Dives Monday evening. My first thought was that it would make a good casserole for the residents at work. I prepared a four-inch hotel pan (pictured to right) for dinner Wednesday afternoon.

As I watched the chef demonstrate preparation of the casserole to Guy Fieri, I figured that it would be an easy dish to arrange. Since I've made enchilada casserole many times, I had the basic ingredients and proportions down. With only mental notes, I quickly made the creamy tomato and chile sauce and assembled the casserole as a layered dish. The residents enjoyed the casserole. It was a nice change from the regularly menued item.

Tonight I prepared a half recipe in a 12-inch camp Dutch oven. This oven will feed eight to 12 persons, depending on their level of hunger. If you have fewer mouths to feed, I would cut the recipe in half for a 10-inch Dutch oven.


This picture shows you how I distribute the tortillas in a Dutch oven. Laying four tortillas in a clover leaf pattern doesn't work in a round cooking vessel. The tortillas overlap in the center. As a result. the you end up with a big mass of tortillas in the center of the pot. I cut the tortillas in half, then distribute them as shown. Two halves cover the center.



My version of King Ranch chicken casserole. Since I live in California, I call it Tex-Mex layered chicken casserole. Interestingly, I was stationed at NAS Kingsville, Texas, for two years in the later 1970s and never heard of the casserole. The headquarters of the massive King Ranch in located near Kingsville.

DUTCH OVEN TEX-MEX LAYERED CHICKEN CASSEROLE

Double the recipe and assemble in a 12 by 20 by 2-inch hotel pan in a camp setting. Cut 4 by 6 for 24 servings.

4 tablespoons vegetable oil
1/2 onion, diced small
2 jalapeno chile peppers, diced small
6 garlic cloves, minced
1 tablespoon ground cumin
6 tablespoons all-purpose flour
2 cups milk, scalded
1 cup chicken stock, hot
1 (15-ounce) can diced tomatoes
1 (7-ounce) can diced green chiles
3 tablespoons white wine or lime juice
1-1/2 teaspoons dried thyme
16 corn tortillas, cut in half
2 pounds cooked chicken, shredded (white and dark best)
1/4 cup chopped cilantro
12 ounces shredded cheddar and jack cheese blend

Heat oil in saucepan or skillet over medium heat. Add onion, garlic and sweat until soft, but do not brown. Stir in cumin and flour to form a roux. Cook for 1 or 2 minutes. Add milk, stock, tomatoes, green chiles, wine or juice and thyme to roux, stirring continually until thickened. Adjust seasoning with salt, pepper and cumin.

Ladle 1 cup sauce into a 12-inch Dutch oven. Spread it across the bottom. Arrange 8 tortilla halves in over the sauce. Ladle 1 cup sauce on tortillas, then spread 1/3 of the meat, 1 tablespoon cilantro and 1/4 of the cheese over tortillas. Repeat layering process 2 more times. You will have 3 sauce, chicken and cheese layers when done.

Arrange 8 tortilla halves in over top layer. Ladle 1 cup sauce over tortillas. Spread remaining cheese over top. Bake with coals for 350 degrees for 45 to 60 minutes, until casserole is cooked and cheese has melted. You want the bottom layer of tortillas to brown and top layer of cheese to crisp (without burning). Serves 8 to 12 campers.

Cinnamon rolls with cream cheese icing

Cinnamon rolls are among my favorite pastries to bake. I enjoy baking a batch of 25 and giving friends a small pan of four or six rolls. Watching them smile  warms my heart. And those who receive the gift are blessed with good pastry.

Every couple months, since attending the baking workshop in Canby, Oregon last March, I've baked a large batch of bread at home. After packaging the bread into smaller portions, I usually give it to the folks at church on Sunday morning. Lately, my focus has been on foccacia, French bread and challah (Jewish egg bread).

This was my first run of cinnamon rolls since 2008, when I prepared them at FC Camp. During my tenure at the week-long camp each July, I used the U.S. Armed Forces Recipe Service recipe for sweet dough. The campers loved the rolls. They became known as "Steve's famous 4 a.m. homemade cinnamon rolls" because I arose at oh-dark-thirty to bake them for the camp. It was my earliest day of the week.

These baking ventures serve two purposes. It keeps my skills fresh. Baking bread and pasties at work has not been a priority, especially after my hours were reduced in November. I no longer have the time at work to do any extensive baking.

Baking large quantities of bread or pastries on Saturday serve as a way to bring a bit of culinary happiness to my friends and brethren. As I said, it fills my heart, a long with their hearts. And they receive a freshly bake product that's superior to mass produced baked goods.

I started a batch of sweet dough early Saturday morning. Since we were meeting Debbie's parents later that afternoon, I figured the clock would be kind to the baking process. Unfortunately, soon after setting the dough to ferment on the bench, I realized that I had miscalculated the quantity of yeast.

Instead of fermenting the dough for one to two hours, I left it on the counter for four hours before placing it in the refrigerator. Nothing happened. At first I attributed my failure to rise to the cold house, which hovered around 65 degrees most of the day. By Monday evening, I realized that I needed to scrap this batch and make a fresh start on New Years Day.

I find a group of mixed children and adults (as in a camp setting) that will eat approximately 110 rolls (or more) for each 100 persons. This holds true when the cinnamon rolls are served with an accompanying menu of sausage, fruit, milk and juice. Because your experience my differ from mine, it's always best to bake too many cinnamon rolls. I guarantee no leftovers will see the setting of the sun!

CINNAMON ROLLS WITH CREAM CHEESE ICING

This recipe comfortably fits in the 4-1/2-quart to 5-quart bowl of a household stand mixer (Kitchen Aid or similar brand). Multiply for a larger batch; however, you will need a mixer with a larger bowl. After punching, weigh into 4-pound 15-ounce pieces and proceed with make-up.

1 pound milk, scalded and cooled (Baker's percent: 40%)

8 ounces sugar (20%)

1/2 ounce salt (1.25%)

6 ounces whole eggs (15%)

2 pounds bread flour (80%)

8 ounces cake flour (20%)

1 ounce instant yeast (SAF yeast) (2.6%)

8 ounces unsalted butter, softened (20%)

Cinnamon and sugar filling:

3 ounces unsalted butter, melted

5 ounces brown sugar

1/3 ounce cinnamon

Cream cheese icing:

5 ounces cream cheese

6 tablespoons milk

10 ounces powdered sugar

Place cooled milk, sugar, salt and eggs in mixer bowl. Using the dough hook, mix at low speed just until blended. Add flours and yeast. Mix at low speed 1 minute or until all flour mixture is incorporated into liquid. Add butter, margarine or shortening. Mix at low speed 1 minute. Continue mixing at medium speed 4 minutes or until dough is smooth and elastic. Cover and set in warm place (80 degrees) about 1-1/2 hours or until double in bulk. Punch dough and shape dough into a rectangular piece. Let rest 10 to 20 minutes.

Roll dough into a rectangular sheet, about 18 inches wide, 36 inches long and 1/4 inches thick. Brush 1/2 cup butter over each sheet of dough, except bottom inch. Set remainder aside. Prepare filing by combining cinnamon and brown sugar. Sprinkle 1-1/2 cups cinnamon-sugar mixture over each sheet of dough.

Roll each piece tightly to make a long slender roll. Seal edges by pressing firmly. Elongate roll to 35 inches by rolling back and forth on work table. Brush 2 tablespoons of butter or margarine on each roll. Slice each roll into 25 to 30 pieces about 1- to 1-1/2 inches wide, using dough cutter. Place cut side down on lightly greased sheet pan.

Proof at 90 to 100 degrees until double in size. Bake at 350 degrees for 20 to 25 minutes or until golden brown. Prepare icing by whipping cream cheese in mixer bowl until smooth. Add milk and continue whipping until combined. Sift in powdered sugar, and whip until smooth. Spread icing on rolls as desired.

Variation: Sprinkle 8 ounces chopped toasted pecans or 3 ounces plumped raisins over the cinnamon sugar filling during make-up.

Scalloped potatoes with ham and onions

Debbie and I enjoyed a quite Christmas Day at home. Everything about the day was simple. Rainy weather dictated the day's activities would be conducted indoors. We slept in, read and watched holiday movies. A simple holiday meal capped the day.

Scalloped potatoes with ham and onions sounds more like a meal for leftover Christmas ham. Yet when we purchased a small smoked ham Sunday afternoon, I figured that it would make a nice meal when coupled with Sierra Gold potatoes. We also bought several heads of fresh broccoli and a pound of Brussels sprouts as well.

Heavy rain saturated our uncovered patio when I began cooking just after two o'clock in the afternoon. Since preparing the meal in a camp-style Dutch oven wasn't practical, the meal was cooked in a 10-1/2-inch skillet. Once the sauce was formed in the skillet, I stirred in the diced ham and potatoes and placed the skillet into a pre-heated oven.

Around 4 p.m., Debbie and I sat down to a meal of scalloped potatoes with ham and onions. Oven roasted broccoli with garlic and tossed romaine salad accompanied the meal. While the casserole became the centerpiece of our holiday meal, you can use it to use leftover Christmas ham. Enjoy and bon appitite!


Roasted broccoli with garlic and tossed green salad with fresh croutons from French bread accompanied the meal.

SCALLOPED POTATOES WITH HAM AND ONIONS

To prepare in a 12-inch camp-style Dutch oven, heat over a bed of coals or gas burner. Prepare recipe as directed. Bake in the Dutch oven with 9 coals under the oven and 18 on the lid.

I find that adding chicken stock to the sauce gives the potatoes a richer, more refined flavor, especially when you add one or two cheeses. While I used Parmesan cheese for the casserole, one or two ounces of Gruyere or Swiss cheese will certainly enhance its appeal.

4 tablespoons butter (2 ounces)

1 medium onion, sliced

6 tablespoons all-purpose flour

1-1/2 cups chicken stock

1-1/2 cups scaled milk

2/3 cup grated Parmesan cheese, divided (2 ounces)

Salt and pepper, to taste

1 pound smoked ham, diced

5 medium potatoes, diced (1 pound 4 ounces)

Melt butter in a 10-1/2-inch cast iron skillet over medium-high heat. Sweat onions until soft and translucent. Stir in flour and cook for 1 minute. Whisk stock and milk into the onion-roux mixture, stirring constantly. Stir in 1/3 cup Parmesan cheese. Adjust seasoning with salt and pepper to taste.

Stir in ham and potatoes. Place skillet in 375-degree oven and bake until potatoes are soft, 45 to 60 minutes. Remove from oven and spread remaining Parmesan cheese over potatoes. Continue baking until cheese has lightly browned. Serves 6 to 8.

Navy scratch cooking

For several years I've been reading about the Navy's re-emphases on scratch cooking. It's good to see that Navy culinary specialists are returning to their roots. It looks like the Navy has realized that you can only prepare the best meals when you have control over the cooking process. While prepared foods have a place during military operations, I'm encouraged to see the Navy's cooks and bakers are cooking from scratch when possible. Not only does the crew receive the best meals, the emphasis on scratch cooking enhances the employment skills of the CSs when they leave the service.


NORFOLK (Dec. 3, 2012) -- Chef Jud Flynn, senior executive chef of On-Site Culinary Solutions, watches as Culinary Specialist 1st Class Tony Johnson, attached to Naval Station Norfolk, inspects a pan of scratch-styled cooked yams during a 5-day culinary training course. The course is for Navy culinary specialists to relearn basic cooking principles to implement more healthy and nutritious meals into base galleys in the mid-Atlantic region.

U.S. Navy photo by Mass Communication Specialist 1st Class Molly A. Burgess.



Creamed ground beef

Each year I receive two or three requests for the old military recipe for creamed beef. Known as SOS or "stuff" on a shingle, most ask for the recipe from the time period of their service to this great nation. In view of a recent request for a recipe that's suitable for a "small family," I have posted such a recipe. It's based on one pound of ground beef, which should be sufficient for the average family.

Click for the recipe for 100 portions if you need to serve a crowd. It's based on the 1969 U.S. Armed Forces Recipe Service card No. L-30.

I "enjoyed when it was served in the (CPO) mess," wrote a retired Navy chief petty officer.

CREAMED GROUND BEEF

1 pound ground beef
5-1/2 tablespoons all-purpose flour
1/4 teaspoon black pepper
1-1/2 teaspoons beef base
3-1/4 cups milk
1/2 teaspoon Worcestershire sauce

Brown beef in its own fat in an saucepan or skillet. Drain excess fat. Add flour, pepper and beef base to beef. Mix thoroughly and cook until flour is absorbed.

Add milk and Worcestershire sauce to beef mixture. Heat to a simmer, stirring frequently. Cook until thickened. Adjust seasoning with salt, pepper and Worcestershire sauce to taste. Serves 4 to 6.

Bakin' Bill's ham 'n cheese muffins

Bakin' Bill and Deeann Johnson offer this recipe for ham 'n cheese muffins. They originally presented it at a Dutch oven class in November 2004 at Macey's supermarket in Ogden, Utah, near their hometown of Layton. The Johnson's taught the monthly class for 14 years.

"Each month we did a different main dish, bread and dessert," explained Bill. "Each time we would do one or two of the recipes for the first time there in the class. It was to teach them to get out of their comfort zone and try new things."

BAKIN' BILL'S HAM 'N CHEESE MUFFINS

These muffins can be baked in cast iron muffin tins or as balls on the lid of the Dutch oven.

1/3 cup finely chopped onion
1 tablespoon butter
2 cups (8 ounces) shredded reduced-fat cheddar cheese
1-1/2 cups reduced-fat biscuit/baking mix
1/2 cup fat-free milk
1 egg, beaten
1 cup finely chopped fully cooked ham

In a seasoned cast iron skillet, sauté onion in butter until tender; set aside. In a bowl, combine cheese and biscuit mix. Stir in milk and egg just until moistened. Fold in ham and onion mixture.

Coat muffin cups with nonstick cooking spray or use paper liners. Fill three-fourths full. Bake at 425 degree for 13 to 15 minutes, or until a toothpick inserted near the center comes out clean.

Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Cornucopia

That's a nice looking cornucopia. It looks like the bakers made it from bread dough. With vegetation "growing" up the ladder, the culinary specialists appear to be working on a topside display.


EAST CHINA SEA (Nov. 22, 2012) -- Culinary Specialists assigned to the guided-missile destroyer USS Mustin (DDG 89) create a cornucopia to serve as a centerpiece for the ship's Thanksgiving meal. Mustin is conducting a patrol of the Western Pacific in support of regional security and stability of the vital Asia-Pacific region.

U.S. Navy photo by Mass Communication Specialist 2nd Class Devon Dow.



Potluck and presentation

Each December, the El Dorado Western Railway Foundation hosts its annual meeting and Christmas potluck at a local historic venue. This is year we used the recreated Southern Pacific depot in the historic town of El Dorado. Around 45 railroad volunteers and their families packed into the station. This was the largest crowd we've had in memory.

I've often used to potluck to feature new dishes. This year my wife and I brought a Mexican casserole with black beans in a 9 by 13-inch roasting pan. I adapted the recipe from the Deer Crossing Wilderness Camp kitchen manual, where it was served every other week at dinner.

I had two jobs this year, so to speak. As the cook in the family, the task of preparing the casserole fell to me this morning. My other job, assigned by the president of the foundation, was to present a talk on rail passenger service on the Placerville Branch rail line of the Southern Pacific Railroad.

After the annual meeting (and before the meal), I presented a mix of historic photographs and newspaper reports on passenger service, which ran from March 1888 to January 1939. One of the two daily trains was provided by a McKeen motor car.

The meeting and potluck were a success. The volunteers enjoyed my presentation. And the dish was nearly cleaned.

MEXICAN CASSEROLE WITH BLACK BEANS

Leave the beef-bean-corn mixture a little on the dry side. You do not want a moist or sloppy sauce. The recipe is a favorite of Deer Crossing Camp in Eldorado National Forest, California. A double recipe fits in a 12x20x4-inch hotel pan and serves 24.

2 pounds ground beef
1-1/ ounces taco seasoning
2 (15-ounce) cans black beans, drained and rinsed
frozen whole kernel corn
1-1/2 cups salsa
1 (10-ounce) package corn chips
8 ounces cheddar cheese, shredded
8 ounces jack cheese, shredded

Saute ground beef in heavy skillet over medium heat until done. Drain excess off fat. Stir in taco seasoning, beans, corn and salsa. Simmer 10 minutes to develop flavor.

Line greased 9x13x3-inch pan with half of the corn chips. Spoon beef mixture over tortilla or corn chips. Top pan with half of each cheese. Top pan with remaining half of the corn chips.

Bake in 350-degree oven, until casserole is bubbling around edges, about 20 to 30 minutes. Sprinkle remaining cheeses over chips. Return to oven and continue baking until cheese has melted.

Cool 15 minutes, then cut 3 by 4. Serve an equal portion of the filling with cheesy chip layer. Serves 12.

Dutch oven arroz con pollo

Late last week I roasted two chickens in the oven. After they cooled, the meat was picked and and divided between several zipper top bags. I then roasted the bones with mire poix. A pot of stock bubbled on the range all night as we prepared for a family trip.

I prepared a large pan of arroz con pollo for the residents at work Monday evening. As often happens, I came home and cooked the same dish in a deep skillet. It was the prefect way to some of the chicken and stock. Chicken stock from the roasted bones and the onions, carrots and celery gave the rice a nice rich flavor.

I last featured chicken and rice in January 2011. In the pictorial recipe, I used chicken thighs on a family camping trip to Kit Carson Campground in Humboldt-Toyable National Forest. I wrote: "The marriage of rice, tomato sauce and chicken thighs makes one of the best Dutch oven dishes that I can think of. Sprinkle a healthy dose of hot pepper sauce over the rice and you have created a dish that qualifies as pure comfort food."

In need of pictures, I though a second helping of my favorite rice dish was in order. To prepare the dish again doesn't bother me as I enjoy it at home and in camp. It's pure comfort food for my family. I can easily eat two helpings, then feast on leftovers for lunch the next day.

DUTCH OVEN ARROZ CON POLLO (SPANISH CHICKEN WITH RICE)

If desired, 1 cup canned diced tomatoes can be used in place of the tomato paste. Use tomatoes and their juices. Reduce stock to 2-1/2 cups and proceed with recipe.

2 tablespoons bacon fat or vegetable oil
1 medium onion, chopped
1 jalapeno chile pepper, minced
4 cloves garlic, minced
1-1/2 cups long grain rice
1/2 teaspoon paprika
2 tablespoons tomato paste
3 cups chicken stock
1 pound cooked diced chicken
2 tablespoons chopped cilantro

Heat fat in 10-inch Dutch oven over medium-high heat. Saute onion, chile pepper and garlic over until nearly tender. Add rice and paprika. Stir until the grains are coated with fat. Add tomato paste, stock and chicken. Bring to a boil. Season liquid with salt and pepper to taste.

Place lid on Dutch oven. Bake with coals for 350 degrees (about 6 under oven and 14 on lid) until rice cooked, about 20 to 30 min. Garnish with cilantro and serve. Serves 6 to 8.

PHILIPPINE SEA (Nov. 7, 2012) -- Culinary Specialist Seaman Apprentice Kyle Woolf prepares peppers for dinner aboard the forward deployed Ticonderoga-class guided-missile cruiser USS Cowpens (CG 63).

PHILIPPINE SEA (Nov. 7, 2012) -- Culinary Specialist Seaman Bradley Baxter pours marinade into a kettle of chicken aboard the forward deployed Ticonderoga-class guided-missile cruiser USS Cowpens (CG 63).

Cowpens is part of the George Washington Carrier Strike Group, the US Navy's only continuously forward deployed carrier strike group based out of Yokosuka, Japan and is currently conducting a routine Western Pacific patrol in support of regional security and stability of the vital Asia-Pacific region.

U.S. Navy photos by Mass Communication Specialist 3rd Class Paul Kelly.

Chef Tyrone's pulled pork technique

Chef Tyrone of the Tyronbcookin: Seasoned and highly flavored blog has been running a series on menu items from his job. Last week he featured red beans and rice along with his thoughts on two fundraiser menus (pancake breakfast and Thanksgiving dinner. Interesting food related tidbits fill the spaces in between food articles.

Today Tyrone posted the first of a promised series of short how-to videos. "I am trying out a few introductory videos from the work kitchen and maybe even my home kitchen," said Tyrone on his blog. "(Each video) will be short and to the point. If you would like more details of the video in each post, please be sure to comment!"


YouTube video description: "Cooking Boston Butt in convection oven for pulled pork sandwiches."

Sea going pizza maker

This photograph exhibits the reality of life for a U.S. Navy culinary specialist on an aircraft carrier. Much of your time on watch is spent repeating the same task over and over. I counted six sheet pans of pizza in each upper convection oven.

With two pizzas per sheet pan, Seaman Beverley has 24 pizzas in the oven. Another 24 pizza pre-baked shells in the stack stand ready for the oven. More product awaits on the right side of the picture. I suspect Seaman Beverley worked up to half of her 12-hour shift on pizzas on last Saturday.

PHILIPPINE SEA (Nov. 3, 2012) -- Culinary Specialist Seaman LaDecha Beverly, from Pittsburgh, prepares pizzas in the galley aboard the aircraft carrier USS George Washington (CVN 73). George Washington and embarked Carrier Air Wing 5 provide a combat-ready force that protects and defends the collective maritime interest of the U.S. and its allies and partners in the Asia-Pacific region.

U.S. Navy photo by Mass Communication Specialist 3rd Class William Pittman.

Gobble 'Till You Wobble menu

Ron Clanton shared the menu for Gobble 'Till You Wobble this evening. While 10 menu items being cooking in cast iron Dutch ovens is a lot of work, I'm confident Ron and his crew will do a great job. I've asked Ron to report back next week on the success of the event.

Gobble 'Till You Wobble Menu

Dutch Oven Roasted Turkey

Corn Bread Dressing (Century Old Recipe)

Roasted Garlic Mashed Potatoes

Cranberry Sauce with Marsala and Rosemary

Root Beer Glazed Yams

Carrots with Raisin-Fennel Vinaigrette

Pumpkin-Parmesan Biscuits

Dessert Menu

Retro Apple Cobbler

Almost Pumpkin Pie

Gingerbread

Smoky tortilla soup for a potluck

While Debbie and I knew of the after worship potluck for a week or so, we didn't learn of its theme until late last night. Debbie was told the theme is Mexican after a phone call to the hostess. My initial thought was to prepare tortilla chips and salsa. All I needed were tomatoes since we have tortilla chips in the cupboard.

I changed my mind after returning from the corner market (appropriately named the Busy Spot!). I didn't want to duplicate another dish at the potluck. So I prepared a large pot of smoky tortilla soup. As it turned out, I made a good move. Another person brought chips, salsa and guacamole. With tacos, taquitos, flautas and enchiladas, the soup was a winner. Most enjoyed its flavor and mild bite.


I cooked the soup out on the patio this morning. With the range and oven in the shop for repairs, I've been cooking most of our meals over the two-burner Camp Chef stove. The soup was similar to my recipe from September 2010. Smoked paprika and chipotle powder gave the soup a smoky flavor. And canned crushed tomatoes stood in for tomatillos.



I prepared the soup base at home. Corn tortillas strips, shredded cheddar cheese and chopped cilantro (for garnish) went into containers. Once we arrived at the the potluck, the hostess let me re-heat the soup on her range. I dumped the tortilla strips into the soup and heated it until they dissolved into the soup. The soup was served with cheese and cilantro on the side.



Gobble 'Till You Wobble looking for cooks

Goggle 'Till You Wobble Harvest Feast is looking for cooks on Saturday, November 10, 2012. Featured will be a five to six course Thanksgiving dinner prepared in Dutch ovens at the Butte Creek Mill, Eagle Point, Oregon.

You can cook, "help serve, or just move pots around for us and learn to cook in the Dutch oven," said Ron Clanton on the Rogue Dutch Oven Cookers blog. "We have tons of fun, and a little hard work, all worth it."

The Cookers will start cooking around 9 a.m.and serve dinner around 12:30 to 1 p.m. Turkey, dressing, cranberries and dessert are on the menu. Dinner rolls and a "few other things" may be added . The cooking is being done by the members of Rogue Dutch Oven Cookers for the third year. The Cookers are a chapter of International Dutch Oven Society.

The event is free to the public.Thanksgiving meal will be served until the food runs out. Mill owners Bob and Debbie Russell are sponsoring the dinner.

Email Ron if you can cook or assist. The Butte Creek Mill is located at 402 Royal Ave. N., Eagle Point, OR, 97524.

Meanwhile, enjoy these pictures from the 2010 event at the mill.

Lora Lee of the Rogue Dutch Oven Cooker surveys the serving table. The Cookers prepared a 50-pound Turdocken, two (20-pound) turkeys, fresh cranberry sauce, cornbread dressing (Ron's grandmother's recipe) and all the timings. "They ate it all," said Ron on the Cooker's blog. "About 200 people came out to see us cook, or just to eat (I don't know)."

Charles Lee begins work at the 2010 feast. The Cookers used all of the Dutch ovens in the picture "and then some." "I was beat from all the cast iron I pumped that day," said Ron. "But it's always worth it."

Dave Herzog, Medford, Oregon, "pumps iron" at the 2010 Gobble 'Till You Wobble Harvest Feast. Dave roasted the 50-pound Turducken in his 22-inch MACA Dutch oven (pictured at his feet).