Cooking competitions might not have audiences as big as "American Idol's," but they are still hugely popular and growing with television audiences. Loyal fans of "Iron Chef," "The Next Food Network Star" and Bravo's "Top Chef" would contend that cooking competitions require just as much stamina, creativity and passion as any other contest. Plus, you get to eat afterward.

In New York City in June, Leah Lyon, of Ada, Okla., became America's Best Campfire Chef. Lyon is one of five "campfire chefs"who competed for the title during a competition called the Redwood Creek Wines Campfire Classic. The judges were Bob Blumer, host of the Food Network's new show "Glutton for Punishment," and winemaker Cal Dennison. Lyon won a $10,000 cash prize and a $5,000 donation to her favorite national park, Chickasaw National Recreation Area.

Lyon's winner was a stuffed onion with green chili powder from New Mexico, cooked in the coals until tender and paired with Redwood Creek's 2005 Pinot Noir.

Blumer was impressed with the practicality of the dish: "Leah's hollowed-out onions doubled as perfect campside bowls filled with great flavor that paired beautifully with the earthy pinot noir."

Coal-Roasted Chuckbox

Pozole-Stuffed Onions

4 extra large sweet onions

1 pound thinly cut pork sirloin steak, cubed

2 teaspoons coarse kosher salt

Black pepper to taste

1/2 teaspoon ground cumin

1 cup boxed cornbread stuffing mix

2 tablespoons mild green chile powder

3 large poblano chiles, roasted, peeled and seeded

1 15.5-ounce can of hominy, drained

1/4 cup sweet red pepper, chopped

1/2 cup aged cotija cheese,* grated

Cilantro for garnish (optional)

Avocado for garnish (optional)

Other materials needed: Measuring cup, ice cream scoop or spoon, foil, sharp knife, large mixing bowl, can opener, small fire shovel, meat thermometer (optional).

Slice tops off onions 1/4 of the way down and slice roots from bottom so they sit without rolling over. Peel skins from onions. Cut an 'X' into the center, using a spoon or ice cream scoop to remove the center portion, leaving walls approximately 1/2-inch thick. Dice 1/4 cup of onion from centers and store the remaining onion for use in another recipe.

Mix diced onion with pork, salt and pepper, cumin, stuffing mix, chile powder, poblano chiles, hominy, red pepper and cheese. Fill each onion bowl with mixture. Wrap onions in large squares of heavy duty foil, bringing seams together on top by flattening the foil slightly. Keep wrapped onions upright and nestle each on hot coals. With a small shovel, top each onion with 1-2 hot coals.

Cook approximately 30 minutes, or until a meat thermometer inserted into center registers 175-180 degrees. Remove from coals, carefully open foil and serve. Garnish with cilantro and avocado, if desired. Serves 4.

*Cotija is a popular Mexican cheese. The best substitute is Parmesan.

Other campfire-created entries included these:

Rocky Mountain Pinon Paella

1 teaspoon minced garlic

2 teaspoons chopped garlic, divided

5 chipotle peppers in adobo sauce (from 7-ounce can), chopped, divided

3 tablespoons adobo sauce (from can of chipotle peppers), divided

2/3 cup mayonnaise

4 tablespoons olive oil, divided

Salt and pepper to taste

1 cup fresh orange juice, divided

3/4 pound pork tenderloin

2 large boneless, skinless chicken breasts

1 large red pepper, seeded and sliced into strips

1 large onion, sliced thin

1/2 pound chorizo sausage, cut into chunks

1 cup tomatoes, peeled, chopped and seeded

11/2 teaspoons smoked paprika

1/2 cup pinot noir

5 cups chicken stock

4 cups rice, preferably Arborio rice

1 pound fresh trout fillets, skinned, boned and cut into large pieces

3 tablespoons pine nuts (toasted optional)

2 tablespoons chopped cilantro

Other materials needed: Large plastic bag, 12-inch cast-iron skillet, wooden spoon, foil, sharp knife

To make aioli sauce, combine minced garlic, 1 chopped chipotle pepper, 1 tablespoon of adobo sauce and mayonnaise in bowl and process until smooth. Add 2 tablespoons of olive oil to thin out the mixture. Add salt and pepper to taste and set aside in the refrigerator.

To prepare the marinade, combine 2 chopped chipotle peppers, 2 tablespoons of adobo sauce, 1 teaspoon chopped garlic and 1/2 cup orange juice in large, heavy plastic bag. Add pork and chicken; marinate for one hour. Transport marinated meat and aioli sauce with ice packs.

At the campfire site, grill pork and chicken over hot fire for several minutes on each side, until browned, but not completely cooked through. Cut chicken into 4-6 pieces and cut pork into one-inch medallions. Reserve until ready to assemble.

For the paella, heat a 12-inch cast-iron skillet over coals and add 2 tablespoons of olive oil. Add red peppers, onions, remaining teaspoon of chopped garlic and remaining 2 chopped chipotle peppers and cook for about 4 minutes or until softened. Add chorizo and cook for another 4-5 minutes until the mixture starts to brown. Add tomatoes, smoked paprika, wine, remaining orange juice, and stock; bring to a simmer. Add rice, and cover tightly with heavy foil. Cook about 8-10 minutes.

Uncover skillet and add reserved chicken, pork and trout fillets. Do not stir rice. Recover and cook another 10 minutes or until rice and meat are cooked and trout fillets are flaky. There should be a caramelized crust on the bottom of the skillet.

Remove skillet from fire and let cool for 5 minutes. Uncover and sprinkle with pine nuts and cilantro and drizzle reserved chipotle aioli sauce on top.

- Paul Heitzenrater, Denver

Lost in the Woods Pork Tenderloin

1/3 cup fresh orange juice

3 tablespoons extra-virgin olive oil (divided)

2 tablespoons Worcestershire sauce

1 tablespoon molasses

2 tablespoon minced garlic (divided)

1 tablespoon fresh lemon juice

2 pork tenderloins, about 1 pound each

1/2 cup fresh chopped cilantro

2-3 cups crushed corn tortilla chips

8 ounces goat cheese

1 avocado

2 cups diced tomatoes

1 cup diced red onion

4 tablespoons finely chopped fresh cilantro

1 tablespoon fresh lime juice

1-2 minced jalapenos

1 teaspoon coarse kosher salt

Spice rub (recipe follows)

Other materials needed: Resealable large plastic bag, frozen ice packs, fire grate, foil

Prepare spice rub (see below). Combine orange juice, 2 tablespoons olive oil, Worcestershire sauce, molasses, 1 tablespoon garlic and lemon juice in a small bowl and set aside.

Trim excess fat and silver skin from the tenderloins and slice tenderloins down the center lengthwise for preparation of stuffing and rolling. Place tenderloins in a large, resealable plastic bag and add marinade. Press air out of the bag and seal. Turn the bag to distribute the marinade, place in a bowl and keep cool for 1-2 hours, turning occasionally.

Combine cilantro, crushed tortilla chips, goat cheese, remaining garlic and avocado. Mix together until they appear to be like piecrust crumbs or stuffing, then set aside and keep cool.

Combine tomatoes, red onion, cilantro, lime juice, remaining olive oil, jalapenos and salt in a bowl. Cover with plastic wrap and let stand at room temperature for 1 hour.

Remove tenderloins from plastic bag and discard marinade. Flatten out tenderloins and place stuffing on one side of each tenderloin, then roll each tenderloin and use toothpicks or string to hold in place. Coat the pork evenly with rub and lightly brush or spray with olive oil. Allow to stand at room temperature for 20-30 minutes. Place tenderloins in an aluminum foil. Wrap and tent the top of wrap.

Cook on a grill rack, turning at least once halfway through grilling time, over indirect, medium-heat until the centers are barely pink and the internal temperature reaches 155 degrees, about 25-30 minutes. Remove from heat and let rest for 3-5 minutes. Cut tenderloin into thin slices diagonally and serve warm with the pico de gallo on top of each portion. Yields 4 servings. Suggested wine pairing: A cabernet sauvignon.

*Spice rub: Combine 2 teaspoons chili powder, 1 teaspoon cracked black pepper, 1 teaspoon coarse kosher salt, 1 teaspoon ground cumin, 1 teaspoon dried oregano and 1/2 teaspoon granulated garlic until well blended.

- Kim Wittmers, Minneapolis

(Reach Karen Herzog at 250-8267 or karen.herzog@; bismarcktribune.com.)