Tradewinds Nov 2014 Final Web

Rosie Serves Hearty Pies For November Dinners
By Rosie Hawthorne
Kitchensaremonkeybusiness.com
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.
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Happy Thanksgiving to you all. Appreciate the bounty of the season and count
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For more recipes, travelogues, and pretty pictures please visit with Rosie at
(727)560-2791
kitchensaremonkeybusiness.com.
It’s a Southern front porch type of visit. In a rocking chair.
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