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Rosie Serves Hearty Pies For <strong>Nov</strong>ember Dinners<br />

By Rosie Hawthorne<br />

Kitchensaremonkeybusiness.com<br />

Pig Pie – it’s comfort food at its finest and it’s a favorite of the Hawthornes. It’s a heady<br />

combination of seared pork cubes, swimming in tomato sauce, accented with onion, garlic,<br />

green and red peppers, tomatoes, corn, beef broth, spices, and the special item which lifts<br />

this to new heights – pimiento-stuffed green olives. The pie is then topped with a cornmeal<br />

crust and baked until golden brown.<br />

Now, if you would prefer to make Cow Pie, go right ahead and substitute a nice cut of<br />

beef. You could use sirloin, flank steak, skirt steak, or flat iron.<br />

Since this is <strong>Nov</strong>ember and Thanksgiving is upon us, why not make a Gobbler Pie? Use<br />

your leftover turkey meat and add it to the sauce at the last minute before putting on the<br />

crust topping.<br />

Rosie’s Pig Pie<br />

4 large slices of pork loin, cut into<br />

1/2-inch cubes<br />

I’ve also made this with Boston Butt<br />

and pork shoulder.<br />

Use about 2 pounds of meat, whether<br />

porcine or bovine.<br />

enough flour to coat the meat<br />

4 TB unsalted butter<br />

4 TB peanut oil<br />

1 medium onion, chopped<br />

1 garlic clove, minced<br />

2 Roma tomatoes, chopped<br />

1 small box beef broth<br />

2 tsp cumin<br />

1 tsp oregano<br />

1 TB chili powder<br />

1/2 green pepper, chopped<br />

1/2 red pepper, chopped<br />

1 can corn, drained<br />

1 cup sliced pimiento-stuffed green<br />

olives<br />

Toss pork or beef with flour to coat.<br />

Working in two batches, brown half<br />

the meat in 2 TB unsalted butter and<br />

2 TB peanut oil.<br />

Transfer to a bowl and brown the<br />

other half in the remaining 2 TB butter<br />

and oil.<br />

Transfer to bowl.<br />

Add in onions and sauté, stirring,<br />

about 1 minute.<br />

Add garlic, tomatoes, and beef broth and scrape<br />

up the goody bits. Return meat to pan and add<br />

cumin, oregano, and chili powder. Stir well to<br />

combine. Cover and cook over low heat, stirring<br />

occasionally, for 1 1/2 hours.<br />

While everything is cooking, prepare the<br />

cornmeal crust, recipe below.<br />

I decorate my crusts<br />

with cut-out pie dough,<br />

making stems, leaves,<br />

and flowers. Paint with<br />

an egg wash – one egg<br />

white mixed with 1<br />

tablespoon of water.<br />

After 1 1/2 hours, uncover.<br />

Add in corn, olives, and peppers.<br />

Cook over medium low, stirring occasionally,<br />

until mixture thickens a bit - about 20 minutes.<br />

Heat oven to 400°. Spoon the mixture into small<br />

buttered ramekins for individual servings or into<br />

a buttered 9 x 13-inch baking dish. Roll out dough<br />

on lightly floured surface. Roll up over rolling pin<br />

and unroll over baking dish. Crimp edges. Brush<br />

with egg white wash. (One egg white whisked<br />

with one TB water.) Bake until golden brown, 15 - 20 minutes.<br />

Cornmeal Crust<br />

1 1/4 cups flour<br />

1/2 cup yellow cornmeal<br />

1 tsp salt<br />

1/2 cup cold Crisco<br />

About 6 TB ice water<br />

Combine flour, cornmeal, and salt. Cut in shortening until coarse crumbs form.<br />

Add just enough water to form a fairly soft dough. Flatten into a 6-inch disk.<br />

Cover with plastic and refrigerate at least 30 minutes.<br />

GOOSENECK ROCKER<br />

LATE 1800’S BLUE VE-<br />

LOUR SOLID CHERRY<br />

WOOD $160 CAMDEN<br />

(727)560-2791<br />

Happy Thanksgiving to you all. Appreciate the bounty of the season and count<br />

GOLD WING CHAIR, GOOD<br />

your blessings. It’s all about gratitude. Be grateful and share.<br />

CONDITION $50 CAMDEN<br />

For more recipes, travelogues, and pretty pictures please visit with Rosie at<br />

(727)560-2791<br />

kitchensaremonkeybusiness.com.<br />

It’s a Southern front porch type of visit. In a rocking chair.<br />

facebook.com/AlbemarleTradingPost Albemarle <strong>Tradewinds</strong> <strong>Nov</strong>ember <strong>2014</strong> 21

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