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3 ½ – 4 lb Beef or Pork Roast
2 stalks of Celery
6 small Redskin Potatoes
6 small onions
6 cloves Garlic
1 Bay Leaf
1/2 tsp Oregano
1/2 tsp Thyme
Salt & Pepper, to taste
Use a 12” Dutch oven with a rack for the bottom. Place bay leaf in bottom of oven and pour enough beer in to just cover the bottom, drink remaining beer. Use a knife to cut narrow slits into roast and push whole cloves of garlic into slits. Place roast on rack inside oven. Sprinkle herbs and spices evenly over roast. Cut carrots and celery into 2 to 3 inch long pieces. If using large potatoes and onions, cut into equal size pieces. Arrange carrots, potatoes, and onions around the roast. Bake roast for about 1 1/2 hours, checking liquid after first hour. The cooking time can vary depending on the size of the roast, so use the smell test.
Other things that can be inserted into the roast are green onions, fresh cayenne peppers, sprigs of rosemary, etc. Push whatever you want into the slits and then trim off with scissors.
This dish requires a little prep time, but after that it is easy and almost effortless.
1 pound Ground Beef
2 pound Ground Sausage
1 small Onion (chopped)
1 clove Garlic (minced or 2 tablespoons powder)
1 10 ounce can Diced Tomatoes
2 10 can Enchilada Sauce
1 Green Pepper (chopped)
1 16 ounce can Whole Kernel Corn
1 4 ounce can chopped Black Olives (optional)
1 4 ounce can chopped Jalapenos (hot) or Green Chilies (mild)
3 tablespoons Chili Powder
1 teaspoon Black Pepper
In a 10” Dutch oven cook ground beef, sausage, onion, and garlic until meat is brown and onion is tender. Break beef mixture into desired consistency while cooking i.e., fine or chunky and drain. Stir in tomatoes, corn and remaining ingredients and heat to a boil. Add ground beef to sauce.
1 cup Cornmeal
1 cup Milk
2 Eggs (beaten)
1 cup Cheddar Cheese
1 cup Mozzarella Cheese
While sauce is heating mix the beaten eggs, milk, and corn meal until smooth, but do not over beat. Spoon the corn meal mixture evenly over meat sauce. Sprinkle the cheese on top and bake 30 to 45 minutes or until cheese is golden brown. Allow to cool 15 minutes before serving.
Warm the second can of enchilada sauce in an 8” Dutch oven. Spoon over individual portions of Tamale Pie, or better still a dash of hot sauce! Serve with Spanish rice and refried beans to round out this meal.