Pie Iron Recipes from Cooky Jason
Recently I have received a few requests for some quick pie iron fixins’. I’m not tagging these with my normal mantra of “Cooky Jason’s World Famous” because these are so very basic and common and have been around forever. Although the recipes below have some of my personal touch, the idea here is just to give you some ideas to try. Experiment or alter to taste. Also, as always, I like to prepare as much as possible at home and transport to the campsite in air tight containers as to avoid handling raw meat at the campsite. And these are a good way to get kids involved in the cooking. If you don’t have pie irons, you should really consider them. They can be found very easily online and are inexpensive. You can do these recipes over an open fire or a grill top. Enjoy!
Garlic Bread Melts
- 5 to 6 garlic cloves
- Salt and Pepper to taste
- 1 to 2 slices mozzarella cheese
- ½ tsp butter
- ½ tsp olive oil
- 4 or 5 basil leaves, chiffonade (cut into ribbons)
I highly recommend against using garlic salt or garlic powder here. Fresh (ish) really is the way to go. The above quantities are per serving, but what I like to do is make the garlic spread ahead of time and simply keep it in airtight bowls and chilled. In that case you can multiply the ingredients based on how many servings you want to be able to make. Very simply, chop the garlic fine and then add salt to it right on the cutting board. Then turn your knife on its side and massage the salt into the garlic until you have a paste. Put the past into a bowl and stir in the pepper and olive oil. You can also just do this in a food processor.
Then when you’re ready, butter two slices of the bread of your choice (or even pita). Place bread slices into pie iron with butter side down. Then spread garlic mixture onto open face of bread and add mozzarella and basil ribbons. Close and lock pie iron. Cook over fire about 3 minutes per side. Excellent.
- 4 heaping Tablespoons cooked ground beef
- 1 Tbsp chili powder or taco seasoning
- 1/3 cup shredded cheddar cheese
- Onions, green peppers, mushrooms, jalapeños, etc…
OK, so we’re using the term “taco” here kind of loosely. And normally I’m vehemently against using packaged seasoning mixes. But in this case we’ll make an exception in favor of short prep time. So again, the above quantities are per serving.
Brown 1 pound ground beef, pork, or turkey. Add taco seasoning mix and water as per package directions and cook as directed. Store in airtight container for transport.
Next, sauté whichever vegetables you’re going to use. Whatever you like for tacos is fine. I prefer to sauté everything together and make a “taco filling”. Store this in a separate container. Things like onions, fresh garlic, mushrooms, ets… (Leave jalapeños raw)
You can do this with tortilla shells or bread. Both work great. Just use a little olive oil for tortillas or a little butter for bread. In either case, oiled/buttered side always down. The spoon on your ground meat and veggie mix, careful not to over fill. Sprinkle on cheese. Close and lock pie iron. Cook about 3 minutes per side over open fire or grill. Delicioso.
Simple Pie Iron Pie
This one is really simple. Just butter two slices of bread and place in pie iron buttered side down. Then spoon in any canned pie filling of your choice. (I’m intentionally leaving out the quantity to use here because of varying sizes in pie irons and bread you might use. I’ll simply say to use the “correct” amount.) Close and lock pie iron and cook for about 3 minutes per side over open fire or a grill. You can also do this with peanut butter and jelly. You’re welcome…
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