Way too Busy & too Far Away from Home

Well pards, yet again my day-time job has interfered with my real passion, specifically, subjecting all ya'll to my ramblin's but a few of ya to my trail grub. So, what have I been up to?

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.

While I was there I had the opportunity to frequent the local pizzeria, Pizzeria Venti, for a long-neck and some pretty dadgum good meatballs. I was also introduced to the owner as a Dutch oven cook from Utah and she mistook that too mean she had a chef in her presence. Well, I corrected that misconception quickly indicating that I was just an 'ol simple chuck wagon cook and I don't have any of that fancification training.   It turns out that this same eatery delivered our lunch to us during the training. Val, the owner, is a wonderful lady who runs the place with her hubby. Can't believe I didn't get a picture with her. Well, being the wonderful magnanimous guy that I am (heh!) I jotted down a recipe on the back of the lunch order that was faxed over. I learned she'd be processing the orders. Well, that turned into an exchange of 3 recipes during the last week. So, work didn't take the cookin' part away totally.

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

Armadillo Eggs

Ingredients:
2 Eggs
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

Directions:
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.