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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-07-2010, 12:15 PM | #1 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Chipotle Pork Tamale Pie with Corn Bread Topping [PRON]
Here is is July 6th, two days after the 4th of July meat-fest at my place. Now I need to figure out what to do with the smoked pork I have left over in the fridge. I already put about 2lbs in the freezer for a rainy day, but i still have a couple of pounds left that needs to be used.
I take a look in my pantry & fridge........Pie Shells, frozen corn...Tamale Pie it is! However I want a bit of a twist on this one, along with pulled pork, I had also made up some homemade Chipotle powder, and who doesn't like corn bread? So here we go: Ingredients 2lbs smoked pork (chopped for this dish) 2 - pie shells ( I used the pre-made shells) 2 large onions (chopped) 1 cup of green bell pepper (chopped) 1 cup of red bell pepper (chopped) 2 tablespoons vegetable oil 1 - 20 ounce can of tomato sauce (or diced tomatoes + 1 can of tomato paste) 1 - 10 ounce package of frozen corn - thawed 2 tablespoons yellow cornmeal 2 tablespoons ground hot chipotle powder 1 tablespoon cumin 1 tablespoon Worcestershire sauce 1 teaspoon smoked paprika 1/2 teaspoon allspice 1/2 cup of dry sherry 1 - teaspoon of Tabasco (or your favorite hot sauce), plus additional to taste 1 large egg 1/2 cup monterey jack cheese (shredded or chopped) 4 ounce can of green chili peppers (drained & chopped) Directions Put oil in large skillet, add onions & peppers, and let cook over moderately low heat until soft. Stir in pork and cook over medium heat, then add tomato sauce, corn and spices. Stir together well, now add sherry and cornmeal. Simmer on moderately low heat for 30 minutes. While this mixture is simmering pre-heat your oven to 400 degrees and put your pie shells into two pie pans. Go ahead and make corn bread batter from your favorite corn bread recipe (or jiffy mix). after your batter is mixed, add in the monterey jack cheese and the green chilies to the batter and mix to just incorporated Spoon the pork mixture into the center of the pie pans and distribute evenly. Now take your corn bread mix and spoon onto the top of of your pork mixture starting with spoonfuls on the outside edge. Bake in your 400 degree oven for 10 minutes then reduce to 350 and bake for 30 minutes. This is the result. Here is is served with a dollop of sour cream and a red chili. Close-up
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John Last edited by SirPorkaLot; 07-07-2010 at 12:32 PM.. Reason: pic resize fail |
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Thanks from:---> |
07-07-2010, 12:37 PM | #2 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Hot dang that looks good. Bookmarked for future reference. Bravo good sir!
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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07-07-2010, 12:55 PM | #3 |
Babbling Farker
Join Date: 08-24-08
Location: Appleton, Wi
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Oh that looks soooooo good...... Thanx for the recipe I'm saving to file now
MMMMMMMMMMMMMMMMMMMMM......mmmmmmmmmmmmmmmmmmmmmm
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Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR] |
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07-07-2010, 01:03 PM | #4 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Oh man...that's a sweet looking pie!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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07-07-2010, 03:07 PM | #5 | ||
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
Quote:
It was a superb pie.
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John |
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07-07-2010, 03:13 PM | #6 |
is One Chatty Farker
Join Date: 11-26-08
Location: Elmhurst, Illinois
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Nice pie. Copied that recipe.
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Steve [B]"Le Grille? What the hell is that?"[/B] Klose 20x48 Deluxe Offset Pipe Smoker Weber 22.5, Weber 22.5 w/Rotisserie Weber Performer, Weber Ranch Kettle, 18" WSM Weber Smokey Joe, Weber Homer Simpson Smokey Joe Bayou Classic Turkey Fryer, Blackstone 28" Griddle Brinkmann Smoke'n Grill, UDS, Weber 26" H-D FLHR |
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07-07-2010, 07:13 PM | #7 |
Banned
Join Date: 03-16-10
Location: tampa,fl
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looks like a definite must try
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07-07-2010, 07:16 PM | #8 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Mmmm... Looks very tasty!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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07-07-2010, 09:41 PM | #9 |
Full Fledged Farker
Join Date: 03-26-08
Location: Austin .:. TX
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Yow! +1 for bookmarking this thread.
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07-07-2010, 11:45 PM | #10 |
is One Chatty Farker
Join Date: 04-14-10
Location: San Francisco, CA and Phu Quoc Island Vietnam
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Wow. That is one awesome looking pork pie.
The pepper on top is a good way to keep kids away from your piece.
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Rob - 26-1/2" OTG and A Clutch of BGEs |
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07-08-2010, 05:25 AM | #11 |
Got rid of the matchlight.
Join Date: 07-04-10
Location: Fallbrook CA
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That is a good looking pie for sure
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Scarbelly |
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07-08-2010, 07:26 AM | #12 |
Full Fledged Farker
Join Date: 05-30-07
Location: West Chester,Oh
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That looks good. and easy.
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--Andy Char-griller pro deluxe w/SFB 22.5" weber kettle (rescue) |
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07-13-2010, 02:45 PM | #13 |
is One Chatty Farker
Join Date: 04-14-10
Location: San Francisco, CA and Phu Quoc Island Vietnam
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After drooling at the tamale pie throwdown pic I finally made it over to this great thread to check out how you did it. I have 10 lbs. of pulled pork in the freezer so I'm going to give this one a try. Thanks for the recipe!
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Rob - 26-1/2" OTG and A Clutch of BGEs |
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Tags |
pie, pork, recipe |
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