One of my favorite Dutch oven recipes.<\/p>\n
The artichokes steams perfectly in a Dutch oven and the stuffing add a richness to the stuffed artichokes that just can't be beat.<\/p>\n
Packed with Parmesan, parsley, garlic, and BACON!<\/p>\n
<\/iframe><\/p>\n<h6><em>(Closed captioning available on this video)<\/em><\/h6>\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/07\/Dutch-oven-Stuffed-Artichokes-320x200.jpg\" \/>\n<div class=\"item ERName\">Dutch oven Stuffed Artichokes video<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Dutch oven cooking<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">American<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Gary House<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT15M\">15 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT1H\">1 hour<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT1H15M\">1 hour 15 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">4<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">4\u00a0Globe artichoke<\/li>\n<li class=\"ingredient\">[br][b]For stuffing[\/b]<\/li>\n<li class=\"ingredient\"><\/li>\n<li class=\"ingredient\">4 Garlic Clove (20 gm), minced<\/li>\n<li class=\"ingredient\">1\u20442 Cup (8 tbs) Bacon<\/li>\n<li class=\"ingredient\">1\u20444 Cup (4 tbs) Parmesano Romano cheese (plus more for sprinkling)<\/li>\n<li class=\"ingredient\">4 Tablespoon Extra virgin olive oil<\/li>\n<li class=\"ingredient\">1\u20442 Cup (8 tbs) Seasoned bread crumbs<\/li>\n<li class=\"ingredient\">1\u20444 Cup (4 tbs)Chopped flat leaf parsley<\/li>\n<li class=\"ingredient\">[br][b]For dipping sauce \u00a0[\/b]<\/li>\n<li class=\"ingredient\">1\u20444 Cup (4 tbs) Mayonnaise<\/li>\n<li class=\"ingredient\">1\u20444 Cup (4 tbs) Ketchup<\/li>\n<li class=\"ingredient\">1 Teaspoon Lemon juice<\/li>\n<li class=\"ingredient\">1 Teaspoon Coarse black pepper<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Trim off the small leaves at the base and then trim the ends of the remaining leaves.<\/li>\n<li class=\"instruction\">Cut a portion of the crown to make a flat area on top.<\/li>\n<li class=\"instruction\">Slice the stem such that the artichokes fit in nicely into the dutch oven.<\/li>\n<li class=\"instruction\">Prepare the stuffing by mixing together bread crumbs, bacon bits, Parmigiano Romano cheese, garlic and chopped flat leaf parsley.<\/li>\n<li class=\"instruction\">Pour in the olive oil and mix to bring everything together.<\/li>\n<li class=\"instruction\">Stuff the artichokes nicely.<\/li>\n<li class=\"instruction\">Arrange the stuffed artichokes in the dutch oven and pour water to the level of the artichoke stem in the dutch oven.<\/li>\n<li class=\"instruction\">Place the oven gently to the stove and bring the water to boil. Place the lid on top and reduce the heat to low.<\/li>\n<li class=\"instruction\">Simmer the artichokes for about an hour on low heat. Pour more water mid way through the cook, if required.<\/li>\n<li class=\"instruction\">Whisk mayonnaise, ketchup, lemon juice and pepper to make a dipping sauce. Set it aside.<\/li>\n<li class=\"instruction\">Arrange the artichokes on a serving dish.<\/li>\n<li class=\"instruction\">Sprinkle some cheese over the top and serve with the dipping sauce.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.3.3070<\/div>\n<\/div>\n<p> <\/p>\n<blockquote><p><strong>Video Transcript: \u00a0<\/strong><br \/>\nPresenter:<br \/>\nHey, everyone, this is Cooking Everything Outdoors show.<br \/>\nEven though it\u2019s a little windy and blustery today we are going to make stuffed artichokes.<br \/>\nBeautiful large artichokes.<br \/>\nWe are stuffing them in a Dutch oven.<br \/>\nAnnouncer:<br \/>\nGary House with the outdoor cook Cooking Everything Outdoors show, I hope you try this at home.<br \/>\nPresenter:<br \/>\nWell, where do we start?<br \/>\nA couple things, let\u2019s go over the ingredients and the things that we are going to need.<br \/>\nA 12 inch Dutch oven.<br \/>\nI have 4 large globe artichokes.<br \/>\nNow, you will notice, there is a couple of differences on the artichokes.<br \/>\nSometimes you will find them with the leaves that are really tight to the globe.<br \/>\nThose are really, really good, but that makes it harder to stuff.<br \/>\nSo, I tried to find some that were more open than normal.<br \/>\nAnd that\u2019s going to make a lot easier to get our stuffing in this.<br \/>\nWe\u2019re going to need 3 to 4 cloves of garlic.<br \/>\nThose are going to be minced.<br \/>\nHave about a half a cup of bacon.<br \/>\nBacon goes in everything, right?<br \/>\nA 1\/3 cup, a little bit over a 1\/3 cup of Romano Parmesan cheese.<br \/>\n4 tablespoons of extra virgin olive oil, we may not use it all.<br \/>\nAnd 1\/2 a cup of seasoned breadcrumbs.<br \/>\nWe\u2019re going to need about a 1\/3 cup of flat-leaf parsley.<br \/>\nI like flat leaf parsley, there\u2019s a lot more flavor to it.<br \/>\nThese, in my opinion, are really the bare minimum that you want to use to stuff an artichoke.<br \/>\nIt\u2019s endless what you put in one of these.<br \/>\nYou can let your imagination go absolutely crazy.<br \/>\nBut this is what I am just going to call the bare minimum to get you start it so you can see how easy it is easy to do.<br \/>\nAnd really the toughest part about all this, is just trimming this up.<br \/>\nI will show you how to do that next.<br \/>\nOne of the things that you are going to need is a really good sharp pair of kitchen shears.<br \/>\nI like these and these are lethal.<br \/>\nAnd they come with a little sheath to keep them secure from getting poked and cut, and that\u2019s a big win.<br \/>\nSo, our artichoke, one of the things that we want to take off are these in pieces, the short leaves that are on the stem.<br \/>\nThey are really quite stringy and tough to eat.<br \/>\nSo, once we have got that off, don\u2019t trim the stem yet, that\u2019s the last thing we\u2019re going to do and I will show you why, we\u2019re going to take all of these little thorns.<br \/>\nAnd we are just going to trim the end off of it.<br \/>\nAnd I got to tell you, when I just eat an artichokes by itself, I don\u2019t bother doing this, but I am going to be putting my hands down in this little pockets in.<br \/>\nAnd I really just don\u2019t want to get it poked up too bad.<br \/>\nThe other big reason why you want to do this is, really just I can\u2019t, it makes it look so much nicer.<br \/>\nAnd, you know, presentation is really 50% of the taste, right?<br \/>\nLet\u2019s say other 50% perhaps the anticipation.<br \/>\nIf you starve them long enough, they will think everything is good.<br \/>\nI have done that a few times with my kids.<br \/>\nSo, this is just about where we want it.<br \/>\nLet me get these last few off.<br \/>\nNow, this crown, if you will, the top of the artichoke, I\u2019m going to cut flat.<br \/>\nI will show you.<br \/>\nA nice sharp kitchen knife because these are tough.<br \/>\nAnd don\u2019t get your fingers anywhere near there.<br \/>\nAnd just trim those flat.<br \/>\nTack it from both sides so you have a beautiful globe like that, that\u2019s open, ready to be stuffed.<br \/>\nJust a couple here I see.<br \/>\nAnd that\u2019s what we are looking for.<br \/>\nJust perfect.<br \/>\nNow I\u2019m going to get the others trimmed up and I will show you how to stuff them in the Dutch oven.<br \/>\nI have the artichokes all trimmed up.<br \/>\nYou can see them here.<br \/>\nI am using a Camp Chef 12 inch Dutch oven, this is the standard size.<br \/>\nAnd just so you will get an idea how they fit, they\u2019ve nestle in there really, really nice.<br \/>\nBut for stuffed artichokes they are upside down.<br \/>\nSo that\u2019s why I said you cut the stem last because we really got to get an idea of where those stems have to be cut.<br \/>\nAnd they are going to control the height.<br \/>\nBut they are also going to give us a little bit of spacing on the water that we\u2019re going to be pouring in there to steam and cook this with.<br \/>\nSo I\u2019m going to start with cutting off the stem at about an inch, maybe an inch and a half here and we will take and do a quick fit.<br \/>\nI don\u2019t want to take off too much of the stem because part of that stem is good to eat.<br \/>\nWe want to get a good consistent.<br \/>\nGot to get some of these baby leaves here.<br \/>\nGood consistent height.<br \/>\nWhat was that cut that I was making?<br \/>\nOkay, let\u2019s do a test fit.<br \/>\nA little tricky to balance.<br \/>\nOkay, that\u2019s what we are looking for.<br \/>\nThey will kind of fall over a little bit, but as you gaze across the top, I\u2019ve got this 2 that have got to be trimmed a little bit more.<br \/>\nAnd, you know, that\u2019s all you\u2019re going to do.<br \/>\nJust test fit them and get the lid.<br \/>\nPut that on to make sure that seals.<br \/>\nYou\u2019ve got some height in here on your lid.<br \/>\nYou\u2019ve got another inch of clearance, so that\u2019s going to help.<br \/>\nAnd we don\u2019t have to worry about the artichokes touching the top of the lid.<br \/>\nThat\u2019s going to be okay because we are not putting any top heat on our Dutch oven.<br \/>\nThis is coming underneath.<br \/>\nWe\u2019re just boiling and steaming them.<br \/>\nSo those fit.<br \/>\nNow we\u2019re going to mix up the stuffing mix.<br \/>\nI\u2019ll show you how to do that.<br \/>\nArtichokes are trimmed and cut.<br \/>\nNow we\u2019re going to mix our stuffing together.<br \/>\nReally simple, you know, I really took and made this recipe as simple as possible so it would be perfect for camping.<br \/>\nYou don\u2019t have to pack a lot of stuff but, you know, let your imagination go wild.<br \/>\nIf you want to add some heat, some sweet, whatever flavors you think that might go with artichoke, that would be something to consider stuffing it with.<br \/>\nWe\u2019re going with 1\/2 a cup of seasoned breadcrumbs.<br \/>\nA little over a 1\/4 cup of parmesan Romano shredded cheese.<br \/>\nGood 1\/2 a cup of bacon bits.<br \/>\nGarlic.<br \/>\nOriginal recipe called for 3 cloves.<br \/>\nHonestly, I don\u2019t even remember following a recipe on garlic.<br \/>\nBut we\u2019re going to mince this up or you could easily just leave them as it diced depending on what type of flavor that you want, the flavor profile with garlic being steamed and such.<br \/>\nWe\u2019ll probably leave it being a little more harsher than you anticipated.<br \/>\nSo here again, roast your garlic first.<br \/>\nThat would be wonderful, wonderful thing.<br \/>\nI just want to get this pieces cut up real quick.<br \/>\nAnd I could give them a nice mince as soon as I am done with the big chunking.<br \/>\nMore garlic the better.<br \/>\nOkay.<br \/>\nI am happy with that.<br \/>\nMy patience is about worn out on mincing.<br \/>\nWe\u2019ll put that in there.<br \/>\nAnd now we need our flat leaf parsley.<br \/>\nThis is a 1\/4 cup of minced parsley.<br \/>\nSo that means you measure it afterwards, after you\u2019ve minced it.<br \/>\nDicing is fine, just chop it up.<br \/>\nJust a little bit at a time.<br \/>\nSans the stems.<br \/>\nAnd that looks\u2026 I\u2019m going to add just a few more in there.<br \/>\nReally, really sharp knife makes a difference.<br \/>\nOkay.<br \/>\nClean this up a little bit.<br \/>\nWe\u2019ll mix it and start stuffing.<br \/>\nWell, it\u2019s time to mix it up.<br \/>\nAnd just a spoon, get it blended really well.<br \/>\nAnd what we\u2019re going to do is add our extra virgin olive oil.<br \/>\nThat\u2019s just to keep that globed together.<br \/>\nNow the recipe calls for 4 tablespoons.<br \/>\nYou may not need that much.<br \/>\nWe\u2019re going to put in about 3 right now to give it a start.<br \/>\nReally just want a wet, consistency, pastiness, if you will.<br \/>\nThese breadcrumbs will soak that up pretty darn quick.<br \/>\nNot even pastiness, that\u2019s probably over exaggeration.<br \/>\nWe\u2019re going to go for all 4 here.<br \/>\nJust as a binder, a little flavor enhancer.<br \/>\nThat\u2019s about what we are looking for, something that when we get a hold of it it\u2019s not a dry powder.<br \/>\nAlright, just start stuffing this.<br \/>\nNow, we got 4 artichokes and we need to use a fourth of this on each one.<br \/>\nI\u2019d like to put it over a bowl, it\u2019s kind of messy.<br \/>\nAnd basically we\u2019re just, as you can see, we\u2019re just pouring it in there.<br \/>\nAnd you can add as much or as little as you like.<br \/>\nAnd you might run out of the stuffing mix.<br \/>\nBut that\u2019s really what I\u2019m looking for.<br \/>\nYou want to work it down on those leaves.<br \/>\nThis will make some nice stuffed presentation.<br \/>\nOkay.<br \/>\nAnd fit that in there.<br \/>\nAnd don\u2019t worry these will fall over, going to happen.<br \/>\nLet me get this other ones stuffed up, let me show you how to get it going.<br \/>\nOkay, artichokes are stuffed, sitting in our 12 inch Camp Chef Dutch oven.<br \/>\nI\u2019m going to add some water to it.<br \/>\nI have here is about 1\/4 of water, and really just want to bring this up to about the depth of the stem, which was about an inch to inch and a half.<br \/>\nAnd that\u2019s just about right, I add a 1\/4 quart of water, seemed to be about where we want it to be.<br \/>\nAnd these are going to cook or steam, actually, I\u2019m going to bring it to a boil and I\u2019m going to turn it down.<br \/>\nAnd I\u2019m going to steam them for an hour.<br \/>\nAbout half way through this we\u2019re going to take a peek, make sure we\u2019re not running out of water.<br \/>\nNow what else could you put in there besides water?<br \/>\nChicken broth would work, beer, yeah, would work great.<br \/>\nYou could add a little bit of wine.<br \/>\nAny of things to infuse some flavor in there wouldn\u2019t hurt at all.<br \/>\nLet me get the stove fired up.<br \/>\nPut it on high.<br \/>\nPut this bad boy up.<br \/>\nOkay.<br \/>\nVery gently, move it over to the stove.<br \/>\nWhy a stove?<br \/>\nI don\u2019t know if you have ever try to boil water with a Dutch oven with charcoal can be done, but it\u2019s difficult to manage it.<br \/>\nPlus keep it at a rolling simmer for an hour with charcoal is also a challenge.<br \/>\nDoesn\u2019t mean you can\u2019t do it.<br \/>\nIf you want to do it, go for it, let me know how it went.<br \/>\nBut I\u2019ve got a Camp Chef stove here, 30,000 BTUs.<br \/>\nAnd I\u2019m boiling this bad boy on that.<br \/>\nGet that centered over the burner there.<br \/>\nOnce that gets to a boil, we\u2019re going to cover it up.<br \/>\nIt took all of 4 minutes to bring this to a rolling boil.<br \/>\nSo that\u2019s where I\u2019ve got it.<br \/>\nI got to turn it down to low.<br \/>\nGet our lid on there.<br \/>\nCheck my time, 30 minutes from now I\u2019m going to check it for water.<br \/>\nAnd now we\u2019re just continuing, we\u2019re just going to steam that.<br \/>\nI\u2019ve got a low rolling simmer going on in there to steam those artichokes for about an hour.<br \/>\nSee you then.<br \/>\nWe have been on a rolling simmer for about 30 minutes.<br \/>\nIt\u2019s time to check to see if we need anymore water.<br \/>\nOkay, they are cooking up really nice.<br \/>\nYes, we need some water.<br \/>\nWe\u2019ll add a little bit of warm water to it.<br \/>\nMaybe 2 cups.<br \/>\nBring that up to a boil, which will only take a minute or so and then I will turn it back down to a simmer.<br \/>\nKind of just listen for it to get an idea as soon as that gets going.<br \/>\nAnother 30 minutes and we\u2019re going to be ready.<br \/>\n1 hour, artichokes are done.<br \/>\nBefore I pull them off I want to show you a little dipping sauce that, gosh, my dad used to make this, and I have no idea where it even came from or what, but it\u2019s super simple, it\u2019s basically 4 ingredients.<br \/>\nMayonnaise, ketchup, lemon juice, and good help with a pepper.<br \/>\nIt takes absolutely nothing to mix this up.<br \/>\nThis is all stuff you take with you camping anyway.<br \/>\nAnd it makes a nice, sweet, somewhat lemony dip.<br \/>\nI have about a 1\/2 a cup of mayonnaise and ketchup, fairly even ratios there.<br \/>\nSometimes I\u2019ll go a little more ketchup.<br \/>\nAbout a teaspoon of lemon juice.<br \/>\nAnd a good teaspoon of coarse black pepper.<br \/>\nAnd then while we get this I will mixed up, takes nothing, but once we get pass the leaves with the stuffing we\u2019re\u2026 you know, something to dip those leaves into and the heart is what I really like dipped in this.<br \/>\nThat\u2019s really about it.<br \/>\nLet\u2019s take a test.<br \/>\nIt tastes good.<br \/>\nI had to add a little bit more ketchup to it, but I think you get the general idea on how that goes, little sweet with the ketchup with some tartness with the lemon.<br \/>\nAdd a little more ketchup.<br \/>\nSo let\u2019s get these artichokes pulled and plate it up.<br \/>\nHmm, nice and tender.<br \/>\nThis is nice.<br \/>\nNow, a little secret here on getting these out of the Dutch oven, find the artichokes that are leaning over the most and pull those first, because if you don\u2019t, I can\u2019t think of the word, eventually, one of those bad boy\u2019s going to dump over.<br \/>\nLike it\u2019s happening right there.<br \/>\nAnd there they are, there\u2019s 3 of the 4, plate it up beautifully.<br \/>\nSome extra cheese over the top of that.<br \/>\nAnd you have stuffed artichokes cooked in a Dutch oven all at Cooking Everything Outdoors.<br \/>\nHey, take a minute to thank my sponsors, www.OutdoorCooking.com, wwwCampChef.com, www.IslandGrillstone.com.<br \/>\nGo visit every one of them.<br \/>\nWithout them I couldn\u2019t be doing any of this.<br \/>\nThank you, everybody, for the comments you\u2019ve been leaving on iTunes, for support of the website, and Facebook and twitter.<br \/>\nReally, really appreciate that.<br \/>\nI\u2019ve got a lot of great stuff coming up, so stick with me.<br \/>\nA lot of fun.<br \/>\nI\u2019ve got my new DVD just came out.<br \/>\nTake in your Dutch oven to the max.<br \/>\nGo to the website, www.Cooking-Outdoors.com, check it out.<br \/>\nI\u2019ll send you one with just a small fee.<br \/>\nThanks, everybody.<br \/>\nSee you later.<\/p>\n<p> <\/p><\/blockquote>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-21649\" src=\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/07\/Dutch-oven-Stuffed-Artichokes-320x200.jpg\" alt=\"Dutch oven Stuffed Artichokes | Cooking-Outdoors.com | Gary House\" width=\"304\" height=\"203\" srcset=\"https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2012\/07\/Dutch-oven-Stuffed-Artichokes-320x200.jpg 304w, https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2012\/07\/Dutch-oven-Stuffed-Artichokes-320x200-300x200.jpg 300w\" sizes=\"auto, (max-width: 304px) 100vw, 304px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dutch oven Stuffed Artichokes video One of my favorite Dutch oven recipes. The artichokes steams perfectly in a Dutch oven and the stuffing add a richness to the stuffed artichokes that just can’t be beat. Packed with Parmesan, parsley, garlic, and BACON! (Closed captioning available on this video) Dutch oven Stuffed Artichokes video Recipe Type: […]<\/p>\n","protected":false},"author":1,"featured_media":21647,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1,286,499],"tags":[805,1015,399,2044,2043,5358,33,5356,2045,541,5168,516,1313,798,1796,87,1824,1826,1820,1822],"class_list":["post-4112","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dutch-oven-cooking-recipes-tips-and-techniques","category-cooking-outdoors-vegetable-recipes-tips-and-techniques","category-how-to-videos","tag-cooking-in-a-dutch-oven","tag-dutch-oven-recipe","tag-camp-chef","tag-cook","tag-cooking-food","tag-outdoor-cooking-recipes-tips-and-techniques","tag-dutch-oven","tag-dutch-oven-cooking-recipes-tips-and-techniques","tag-dutch-oven-cooking-video","tag-dutch-oven-recipes","tag-dutch-oven-stuffed-artichokes","tag-gary-house","tag-how-to-use-a-dutch-oven","tag-how-to","tag-outdoor-cooking","tag-recipe","tag-recipe-for-stuffed-artichokes","tag-recipe-stuffed-artichokes","tag-stuffed-artichoke","tag-stuffed-artichokes","course-dutch-oven-cooking-2","cuisine-american"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.3 (Yoast SEO v26.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Dutch oven Stuffed Artichokes<\/title>\n<meta name=\"description\" content=\"How to make Dutch oven Stuffed Artichokes packed with delicious Parmesan cheese, parley, garlic and BACON! 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Hosted by the International Dutch Oven Society, residing in the International Sportmans Exposition, featuring dozens of the best\u2026","rel":"","context":"In "Dutch oven cooking"","block_context":{"text":"Dutch oven cooking","link":"https:\/\/cooking-outdoors.com\/category\/dutch-oven-cooking-recipes-tips-and-techniques\/"},"img":{"alt_text":"Pecan and Walnut Coffee-Cream Torte","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/03\/Pecan-and-Walnut-Coffe-Cream-Torte.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/03\/Pecan-and-Walnut-Coffe-Cream-Torte.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/03\/Pecan-and-Walnut-Coffe-Cream-Torte.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/03\/Pecan-and-Walnut-Coffe-Cream-Torte.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":9845,"url":"https:\/\/cooking-outdoors.com\/day-2-2014-international-dutch-oven-societys-world-championship-cook-off\/","url_meta":{"origin":4112,"position":4},"title":"Day 2 \u2013 2014 International Dutch Oven Society\u2019s World Championship Cook-Off","author":"Gary House","date":"March 20, 2014","format":false,"excerpt":"Day 2 - 2014 International Dutch Oven Society\u2019s World Championship Cook-Off Recipe Photo's Three days of world championship Dutch oven cooking recently occurred in Sandy, Utah on March 13 \u2013 15, 2014. 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I used my new pre-seasoned 12\" Camp Chef Dutch oven to make this recipe. Bev Shepard and Pamela Lane created this dish, these two ladies\u2026","rel":"","context":"In "Dutch oven cooking"","block_context":{"text":"Dutch oven cooking","link":"https:\/\/cooking-outdoors.com\/category\/dutch-oven-cooking-recipes-tips-and-techniques\/"},"img":{"alt_text":"Apricot Cranberry Stuffed Pork Loin","src":"https:\/\/i0.wp.com\/farm3.static.flickr.com\/2460\/3742297443_e128467b9d.jpg?resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/4112","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/comments?post=4112"}],"version-history":[{"count":4,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/4112\/revisions"}],"predecessor-version":[{"id":21645,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/4112\/revisions\/21645"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/media\/21647"}],"wp:attachment":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/media?parent=4112"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/categories?post=4112"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/tags?post=4112"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}