Madison118

Hometown
goodness
Chicken Tamale Pie
• 3 cups diced cooked chicken
(about 12 ounces)
• 1-1/2 cups prepared salsa
• One 15-ounce can black beans,
drained and rinsed
• 1-1/2 cups chicken broth
• 1 tablespoon chili powder
• 2 scallions (white and green parts),
sliced
• 3/4 cup cornmeal
• 1 cup shredded sharp cheddar
• 1 tablespoon unsalted butter
• Kosher salt and freshly ground
black pepper
• Sour cream, for serving
Preheat oven to 400 degrees. Heat
chicken, salsa, beans, 1/2 cup of
broth and chili powder in a 10-inch
cast- iron skillet over medium heat,
stirring, until simmering. Stir in
scallions and remove from the heat.
Meanwhile, combine cornmeal
with the remaining 1 cup broth and
1 cup water in a medium pan. Bring
to a simmer over medium heat,
stirring, until very thick, 5 to 7
minutes. Remove from the heat and
stir in the cheese and butter. Season
with 1/4 teaspoon salt and 1/4
teaspoon pepper.
Spread the cornmeal mixture over
the filling and bake until cooked
through, about 30 minutes. Let stand
for 15 minutes. Serve with sour cream.
Pizza Pot Pies
Tomato sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh minced rosemary
• 2 ounces diced pancetta
• 1 can crushed tomatoes
(28-ounce)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground
black pepper
Pies
• 3 cups tomato sauce
• 2 cups diced roasted chicken
• 2 cups broccoli cut into small,
bite-sized pieces
• 1-1/2 cups diced mozzarella
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground
black pepper
• 1-1/2 pounds pizza dough
• 1/3 cup olive oil
• 6 tablespoons grated Parmesan
Special equipment:
6, 10-ounce ramekins
For the tomato sauce: Warm the
olive oil in a small saucepan over
medium heat. Add garlic, rosemary,
and pancetta. Sauté until crisp and
golden, about 5 minutes. Add the
tomatoes, stir to combine, simmer
over very low heat for 15 minutes.
Add salt and pepper. Set aside.
Preheat oven to 400 degrees.
In a large bowl combine tomato
sauce, chicken, broccoli, mozzarella,
salt, and pepper. Stir to combine.
Divide chicken mixture evenly
between the ramekins. Roll out the
pizza dough and cut circles with a
paring knife that are 1-inch wider in
diameter than the ramekins. Place
the circles of dough over the filled
ramekins and press down to seal,
making sure to pull the dough over
the edge of the ramekin. Brush the
top of the dough with olive oil and
sprinkle with parmesan cheese.
Cut a small slit in the top of the
dough with a paring knife. Bake until
crust is golden, about 25 minutes.
Remove from oven and let cool
slightly before serving.
Pork Chops
with Wine & Garlic
• 2 tablespoons olive oil
• 3 tablespoons butter
• Kosher salt and freshly ground
black pepper
• 4 bone-in T-bone pork chops,
1 inch thick
• 16 cloves garlic, peeled
• 1-1/2 cups red wine
• 1 bay leaf
• 1/2 cup beef broth, plus more
if needed
• 1 tablespoon balsamic vinegar
Heat the oil and 2 tablespoons of
the butter in a heavy skillet over high
heat. Salt and pepper both sides of
the pork chops and sear until golden,
about 2 minutes per side. (No need
to completely cook the chops at this
point.) Remove from skillet and set
aside.
Reduce heat to medium high,
throw in the whole cloves of garlic.
Stir and cook until golden brown,
Add red wine, then bay leaf. Stir and
cook, raising the heat inecessary,
until the sauce is reduced and thick,
several minutes.
Stir in beef broth (add more if it
needs the liquid) and add the chops
back to the skillet, arranging them
so they’re swimming in the sauce.
Cook chops in the sauce for a few
minutes, then add the balsamic.
Shake the skillet to distribute, then
cook for a couple more minutes, or
until the chops are done.
Remove chops from the skillet,
let the sauce reduce a little more if
needed, until it’s very thick and rich
and the garlic is soft. Swirl in the
remaining tablespoon of butter and
sprinkle in a little salt and pepper.
Arrange the pork chops on a
platter, then pour the whole skillet
of sauce (including the garlic) over
the top.
24 • Jan/Feb 2018