As Hooks said, "You get a special feeling with a Dutch oven. My ancestors did this. It's something to hold onto and cherish."

LOBSTER STUFFED SALMON EN PAPILOTA WITH PRAWNS

14-inch Dutch oven

1 fresh salmon fillet, cut into 4-ounce servings.

18 asparagus spears

3 ounces crab meat

3 ounces lobster meats

2 ounces Dill Havarti cheese

1 lemon

1 sweet onion

2 ounces white wine (optional)

3 ounces butter

White pepper

12 jumbo shrimp, peeled and deveined

6 parchment hearts, 9" to 12" in size

Preheat Dutch oven.

Combine crab, lobster and cheese. Add white pepper to taste.

Take salmon and cut a pocket into each portion. Stuff with seafood mix and place on parchment.

Place 3 asparagus spears across salmon and top with a slice of onion and a slice of lemon. Add pinch of butter, then fold hearts in half. Tuck 2 shrimp in each heart and begin to fold edges of paper to seal packet. When you get down to final fold, add splash of white wine (if desired) and finish sealing package.

Arrange packets in bottom of heated Dutch oven. Use 16-18 coals on top and 10-12 coals on bottom. Bake approximately 20-25 minutes. When done, open paper pocket and roll back edges to serve. —Allen Jones and Huey Hooks

RED, WHITE AND BLUE BERRY SHORTCAKE

14-inch Dutch oven

8-inch Dutch oven

Shortcakes:

2 cups all-purpose flour

1 tablespoon baking powder

3/4 tablespoon salt

3 tablespoons sugar

4 ounces almost paste, crumbled

4 tablespoons butter, chilled and chopped

1 cup buttermilk

1/2 cup chopped almonds

Strawberries (Red Ingredients):

3 cups strawberries, hulled and sliced

3 tablespoons sugar

Blueberry Sauce (Blue Ingredients):

3 cups fresh blueberries, rinsed and patted dry

2 teaspoons water

Whipped Cream (White Ingredients):

1 1/2 cups heavy whipping cream, chilled

2 tablespoons powdered sugar

1 teaspoon real vanilla

Preheat Dutch oven and place a piece of parchment paper in the bottom.

For Shortcakes: In a large bowl, whisk flour, baking powder, salt, sugar and almond paste. Cut in butter with fingers until you have course crumbles. Gently fold in buttermilk until just combined.

Spoon the dough onto the parchment paper in 6 equal mounds. Top with a heaping pinch of chopped almonds and press into the batter.