7 months ago

Tradewinds Nov 2014 Final Web

November 2014


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Rosie Serves Hearty Pies For November Dinners By Rosie Hawthorne Pig Pie – it’s comfort food at its finest and it’s a favorite of the Hawthornes. It’s a heady combination of seared pork cubes, swimming in tomato sauce, accented with onion, garlic, green and red peppers, tomatoes, corn, beef broth, spices, and the special item which lifts this to new heights – pimiento-stuffed green olives. The pie is then topped with a cornmeal crust and baked until golden brown. Now, if you would prefer to make Cow Pie, go right ahead and substitute a nice cut of beef. You could use sirloin, flank steak, skirt steak, or flat iron. Since this is November and Thanksgiving is upon us, why not make a Gobbler Pie? Use your leftover turkey meat and add it to the sauce at the last minute before putting on the crust topping. Rosie’s Pig Pie 4 large slices of pork loin, cut into 1/2-inch cubes I’ve also made this with Boston Butt and pork shoulder. Use about 2 pounds of meat, whether porcine or bovine. enough flour to coat the meat 4 TB unsalted butter 4 TB peanut oil 1 medium onion, chopped 1 garlic clove, minced 2 Roma tomatoes, chopped 1 small box beef broth 2 tsp cumin 1 tsp oregano 1 TB chili powder 1/2 green pepper, chopped 1/2 red pepper, chopped 1 can corn, drained 1 cup sliced pimiento-stuffed green olives Toss pork or beef with flour to coat. Working in two batches, brown half the meat in 2 TB unsalted butter and 2 TB peanut oil. Transfer to a bowl and brown the other half in the remaining 2 TB butter and oil. Transfer to bowl. Add in onions and sauté, stirring, about 1 minute. Add garlic, tomatoes, and beef broth and scrape up the goody bits. Return meat to pan and add cumin, oregano, and chili powder. Stir well to combine. Cover and cook over low heat, stirring occasionally, for 1 1/2 hours. While everything is cooking, prepare the cornmeal crust, recipe below. I decorate my crusts with cut-out pie dough, making stems, leaves, and flowers. Paint with an egg wash – one egg white mixed with 1 tablespoon of water. After 1 1/2 hours, uncover. Add in corn, olives, and peppers. Cook over medium low, stirring occasionally, until mixture thickens a bit - about 20 minutes. Heat oven to 400°. Spoon the mixture into small buttered ramekins for individual servings or into a buttered 9 x 13-inch baking dish. Roll out dough on lightly floured surface. Roll up over rolling pin and unroll over baking dish. Crimp edges. Brush with egg white wash. (One egg white whisked with one TB water.) Bake until golden brown, 15 - 20 minutes. Cornmeal Crust 1 1/4 cups flour 1/2 cup yellow cornmeal 1 tsp salt 1/2 cup cold Crisco About 6 TB ice water Combine flour, cornmeal, and salt. Cut in shortening until coarse crumbs form. Add just enough water to form a fairly soft dough. Flatten into a 6-inch disk. Cover with plastic and refrigerate at least 30 minutes. GOOSENECK ROCKER LATE 1800’S BLUE VE- LOUR SOLID CHERRY WOOD $160 CAMDEN (727)560-2791 Happy Thanksgiving to you all. Appreciate the bounty of the season and count GOLD WING CHAIR, GOOD your blessings. It’s all about gratitude. Be grateful and share. CONDITION $50 CAMDEN For more recipes, travelogues, and pretty pictures please visit with Rosie at (727)560-2791 It’s a Southern front porch type of visit. In a rocking chair. Albemarle Tradewinds November 2014 21