Eagle Mountain Cook-off June 3, 2011

Another cook-off.  This was out to Eagle Mountain, Pony Express days.  The judging was a little weird I thought.  They judged you by the points, and then threw them out, and the judges just picked which ones they liked the best.  Weird judging.  We came in 2nd place.  But, I would have really liked to see the points for the judging. 
Anyway we fixed, Cheese stuffed pork Loin, Orange rolls, Chocolate swirl cheesecake.

Name of Recipe:  Cheese Stuffed Pork Tenderloin

Category:  Main Dish

Dutch Oven Size:  12”  Cooking Temp:  350 ̊

Number of Charcoal:  Top:  15      Bottom:  12 - 15   

Number of Servings:  6 – 8 

2-4 pound Pork Tenderloin

Filling:

2 cloves garlic, chopped fine

10 oz. fresh spinach

4 oz. sun-dried tomatoes

4 oz. Feta cheese

4 oz. Cream cheese

½ cup Sour cream

A couple dashes of Olive oil

Saute the garlic and spinach in the olive until the spinach is wilted.  The chop up the spinach so it is in smaller pieces. 

Mix together with the other filling ingredients.

Prepare the pork by making a cut lengthwise down the center of the meat and about 2/3 of the way through it.  Push meat flat and, starting from the deepest part of the center cut, make a 1 inch horizontal cut toward each side running the length of the meat.  Push meat flat again.  Cover with wax paper, and pound it flat a little bit (to make the thickness a little more even.)

Spread the stuffing on the meat, and roll it up.  Secure it with butchers string.  Make in the Dutch oven for about 1 hour, or until it reaches 160̊- 165̊.  Let rest for about 10 minutes before cutting.

I am preparing to make the Sweet rolls.

Name of Recipe:  Orange/Raspberry Blossoms

Category:  Breads

Dutch Oven Size:  14”  Cooking Temp:  350 ̊

Number of Charcoal:  Top:  17    Bottom:  12

Ingredients:

4 – 6 cups flour

4 ½ teaspoons SAF yeast or 2 yeast cakes

1 teaspoon salt

½ cup sugar

1 cup milk

3 tablespoons butter

½ cup lukewarm water

3 eggs, whipped with a fork

Heat Milk until butter melts, cook milk to lukewarm.  Mix up dry ingredients, add the wet ingredients.  Mix well, add more flour while kneading the bread.  Knead for about 5 – 8 minutes.  Cover with plastic for about 30 minutes.  

Roll out on the floured surface to about ½ inch thick (to make a jelly roll). 

Orange mixture:

1 ½ cups sugar

¼ cup melted butter

3 tablespoons orange juice

Zest of 1 large orange

Your favorite Raspberry jam

Mix together, and spread on the rolled out dough, roll up into a jelly roll.  You can either cut it up into sections like you would for a cinnamon roll or put the roll into a round Dutch Oven and cut into the roll and twist the cut pieces to create a the ‘blossoms’.

Glaze:

1 cup powder sugar

¼ cup melted butter

2 tablespoons orange juice

Mix together well, put into a plastic bag, cut a small hole in the corner of the bag and squeeze it onto the orange blossoms.  (Let the rolls cool before adding the glaze.)

We must have forgotten to get a picture of the Cheese cake.    We had lots of fun, seeing friends again.  And of course cooking together and spending time together.  That is the best part.