International Dutch Oven Society Chapter – Richmond, VA

Iron Chef

Serves: 6

  • 2 pounds Pork tenderloin
  • 1 teaspoon Ground sage
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • 1 clove Garlic; crushed
  • ½ cup Water
  • ½ cup Brown sugar
  • 1 tablespoon Cornstarch
  • ¼ cup Balsamic Vinegar
  • ½ cup Water
  • 2 tablespoons Soy sauce


  1. Mix together the seasonings: sage, salt, pepper and garlic.
  2. Rub over tenderloin. Place ½ cup water in Dutch Oven place tenderloin in Dutch Oven
  3. Cook at 325 F   1 to 1 1/2 hours. ( I used a remote temp probe to watch internal temp)
  4. 45 mins before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
  5. Heat over medium and stir until mixture thickens, about 4 minutes.
  6. Brush roast with glaze 2 or 3 times during the last 30 mins of cooking. (For a more caramelized crust:  add more glaze, add more heat to the top for 2-5 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
  7. Serve with remaining glaze on the side


1 cup plus 1 tsp Vegetable oil

1 cup diced carrots

1 cup diced celery

1 cup onions

1 garlic clove, minced

1/8 teaspoon salt

1/4 teaspoon pepper

4 (15-ounce) cans chicken broth

2 (10-ounce) can diced tomatoes and green chiles

1 (11-ounce) can Mexicorn

1 to 2 tablespoon chili powder

1 teaspoon ground cumin

12 ounces shredded chicken

10 (8 inch) corn (not flour) tortillas cut into 1/2 inch pieces

1 cup sour cream

2 cups shredded Mexican cheese blend

1/4 cup chopped fresh cilantro



In a 12 inch dutch oven, heat oil. Add carrots, celery, onions,garlic, salt and pepper. Cook until vegetables are tender. Add chicken broth, tomatoes, corn,chili powder, cumin, chicken. Bring to a boil, reduce heat and simmer for 45 mins, stirring occasionally.

In a skilled add the cup of oil and heat oil and fry the cut tortillas until crispy.

After soup has simmered for 45 mins add sour cream and 1 1/4 cup of chesse, stir until chesse is melted and mixed.

Serve with left over cheese and cilantro and tortillas on the side so people can add what they want.


3 eggs

1/2 cup butter, softened

1 1/2 cups white sugar

3 tablespoons all-purpose flour

1 cup buttermilk

1 teaspoon vanilla extract

1 tablespoon lemon juice

1/8 teaspoon freshly grated nutmeg

1 (9 inch) unbaked pie crust



Preheat dutch oven oven to 350 degrees (175 degrees C). Can use a cast iron or metal pie plate

Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.

Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.

Bake for 40 to 60 minutes, or until center is firm

Want to expand your cooking skills? Try cooking a pineapple upside down cake, salsa chicken or whatever you want when you go camping!!!!! Come learn how to cook in a dutch oven and expand your menu!!!!! Pocahontas State Park and Old Dominion Iron Chefs will be teaching a Dutch Oven Cooking 101 class on April 4th, 11 am to 3 pm est at Shelter 4. The class could go past 3 pm. We will introduce you to cast iron basics, how to clean & maintain, and how to control the heat.  The class will be broken into groups and each group will cook a dish and then we will enjoy all the dishes at the end. The cost is $18.00/person the fee covers all food, materials, recipes, and supplies. No need to bring anything except a drink. Children ages 10 and up are welcome. We will have the class rain or shine. The RV campground is open if you want to camp. To sign up please email If you have food allergies please let us know in the email. Space is limited so registration must be made prior to the event. Once you send an email for registration you will be directed to the online payment site which needs to be paid before you attend the class. Also a release form will need to be signed at the class. See you at the class.

Our fall DOG is Nov 2 at Powhatan State Park at site 4 in the campground. You dont have to camp but the park might charge to get into park if coming for the day. Dinner is at 4:30 pm so Pots on the table at 4:30. You can come and cook at site 4 if coming for the day.

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