This post will feature a few guest bloggers, doing a bit of the heavy lifting as it were...they stepped in to help assemble this next dinner post, so I will let them do the describing and I'll take a backseat, okay?
First up is "Skeeter" or some may know him as "The Toad"...no one knows what his real name is. He's a river rafting guide on Oregon's Rogue River...a little weird (and wired) at first...but all around a good guy. He has some blog..."Skeeter's Epic Adventures" or something.
Me: SKEETER!...hey, nice to see you, thanks for doing this.
Skeeter: No problamo man, happy to, ya know...just got back from an EPIC trip, man...not intense ya know...just chillin with by buds, kickin' back...a real way out time floatin' down Butte Creek in Nor Cal...ever heard of it?
Me: Oh ya!...been down it several times...back in the 70's...there was certainly, well, let's say interesting sights to see along the river, especially as a teenager....people "hanging out" as it were.
Skeeter: 70's???...dude, how old are you?
Me: So anyway, I understand you are going to slip us a recipe you use on your raft trips...Dutch Oven Enchilada Pie.
Skeeter: Fer sure...here...it's all written down, have at it...dude, gotta go...my girl and I are goin' to some super secret EPIC hot springs...gotta grab some burritos and, oh! granola for the morning...later dude!
To help out at some of the prep work is Agador...he's from Guatemala...he has a blog featuring, umm, well...wigs for men...not that there anything wrong with that.
Agador: Chop, chop, chop...that's all I do. Ugh, peppers...I hate peppers, what kind are they?
Me: Hi Agador...those are poblano peppers...not very hot at all but good pepper flavor.
Agador: Whatever...there I did all YOUR work for you, I opened the can of black beans, about a cup of frozen corn, chopped onion, that stupid pepper and 2 cloves of garlic. Where can I wash my hands?
Me: It's been a real event having you over, Agador.
I took out some pre-cooked tri-tip beef roast I had left-over which I also had Agador chop up. Of course pre-cooked chicken could be used or pre-cooked ground beef or even let it be meatless.
Skeeters recipe calls for corn bread mix
I have asked a fellow food blogger Uncle Big Tex Billy Hubba Bubba Bob Pig Daddy, but we'll just call him "Mor"....he's here to do the assembly...
Me: Yo Moe...I see you're ready to get at it.
Moe: WOO HOO!!!...YOU'RE DARN TOOTIN' I AM!!!...I GOT A LITTLE OLIVE OIL IN DA POT AND STARTED OFF WITH THE ONIONS AND PEPPERS!!!
Me: Say Moe, why are ya yelling?
Moe: WHAT?...SPEAK UP, I CAN'T HEAR YA!!! I DECIDED TO USE THE SAME POT WE WILL COOK THAT WHOLE MESS IN TO RETAIN ALL THE FLAVORS!!!
Moe: THEN I ADDED IN THE CORN AND PEPPERS AND GARLIC!!!
Moe: ONCE THE VGGIES ARE JUST SOFT I THREW IN THE CHOPPED BEEF AND THE BEANS!!! OH, AND SOME GREEN ENCHILADA SAUCE!!!
Moe: THEN I BUMBED UP THE FLAVOR WITH SOME SALT, PEPPER, CUMIN AND CHILI POWDER.
Me: Ow! Moe...really.
I can't stand it...I'm takin' over. I removed the veggie-sauce mixture to a side bowl.
So the final assembly is like lasagna. Start with a bit of the veggie sauce mix, then layer it with a tortilla...
...tortilla, sauce...tortilla, sauce...I threw in some corn chips for the heck of it...
...next pour the pre-mixed corn bread mix over the whole thing and top with shredded cheese...
...got about 40 briquets going...
I have about 15 under the dutch oven and 25 on top. Remember the meat and everything is cooked, we just need to bake the corn bread topping. This should go for about 30 minutes depending on the heat of the coals.
...and dinner is served!
I would like to thank Skeeter for the recipe and my guest bloggers for their help.