My job took me to Alexandria, VA for 3 weeks of excruciating management training. I will say it was valuable, just long. So, while I was at the Learning Tree training facility I had the privilege to meet two lovely ladies who run the facility who also have a passion for cooking. We got to talking and, of course, I brought up the subject of Dutch ovens. I kind of got a blank stare. Well, what an opening for me. They probably got more info about DO's then they really cared for. But, I did turn them on to the IDOS site and ordered them the IDOS World Championship Cook Off cookbooks.
Now, if these ladies are watching here's a heads up. I'll be back in July and I just might have a surprise fer ya'll.
So, recipe time. Here's some grub recommended by my friends in Texas
6-oz pkg Pork "Shake and Bake"
½ lb pork sausage (Crumbled)
1 cup (8-oz) grated cheddar cheese
1 1/2 cup Bisquick mix
1 cup (8-oz) Monterey Jack cheese, grated
1 26-oz can seeded jalapeños, whole
Preheat your DO (or kitchen oven) to 350º F
Beat the eggs and put aside. Place the pork-coating mix in a small bowl and set aside.
Fry up the sausage and crumble. (Wait till it cools a bit before you crumble it, hot sausage will burn your fingers.)
Mix the cheddar cheese, sausage, and Bisquick together. Using a rolling pin, flatten the mixture until its about ¾ of an inch thick.
Stuff the Monterey Jack cheese into the jalapeño peppers. Wrap each pepper in the Bisquick mixture. Using your hands, roll each pepper into and egg shape. Dip each armadillo egg into the beaten eggs, then roll in the pork-coating mix.
Arrange the armadillo eggs in the DO (or on a cookie sheet if in your kitchen oven) and bake for 20-25 minutes or until crisp.