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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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07-24-2006, 11:26 AM | #1 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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Tomato Pie
I don't have photos online yet (I'll add one tonight), but I've been asked for the recipe to tomato pie. It's on my blog.
But here is the same recipe, without all my ramblings: 4-5 med sized, peeled, fresh tomatoes (not Romas) 2 tsp sugar salt and pepper to taste 1 tsp dried basil 1 tsp dried oregano 1 tsp dried tarragon 1 1/2 cups grated mild cheddar cheese 3/4 cup real mayonaise Saltines Slice the tomatoes in medium to thin slices (I prefer thin) and lay in a 9" pie pan evenly. Sprinkle the top with the sugar, salt, pepper and herbs. Mix the cheese and mayo so that the cheese is somewhat spreadable, and spread the mixture over the tomatoes. Crush the crackers and sprinkle the crumbs evenly over the cheeses to form something of a 'crust' (it may take a little over half a sleeve of crackers, or more if you like more 'crust'). Bake at 350 for 30 minutes, let it set, and enjoy. To take out the watery-ness, lay the tomato slices on paper towels first, with a touch of salt, and let them drain away for 15 minutes. Another way to make this is to use a regular pie crust, baked for 10 minutes at 400, with no cracker on top.. For this method, get as much water out of the tomatoes as you can first.
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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07-24-2006, 11:32 AM | #2 |
Babbling Farker
Join Date: 09-06-05
Location: Langhorne PA
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Similar to Paula Deen's tomato pie:
http://www.foodnetwork.com/food/cda/...L-PAGE,00.html I've made this a bunch of times. Good stuff!
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Backyard All-Stars BBQ Team “Every day, in every way, I'm getting better and better" - Émile Coué, quoted by former Chief Inspector of the Sûreté, Charles Dreyfus |
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07-24-2006, 11:48 AM | #3 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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That's the first I ever heard of it... she's from SC, which is, supposedly, where it came from. First time I saw it on her show, I thought it looked and sounded horrible!
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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07-24-2006, 01:01 PM | #4 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Thanks for the recipe Curt. I've got a greenhouse full of tomatoes, basil, oregano and tarragon so I'm all set.
I've cooked sweet onion pies and quiche in my Egg and they turn out mighty good. Might have to give one of these a try too. Most things with cheese, tomato or tomato sauce like pizza, lasagna etc, come out with that "brick oven flavor".
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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07-24-2006, 07:18 PM | #5 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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Here are a couple of pics:
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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07-24-2006, 07:47 PM | #6 |
is One Chatty Farker
Join Date: 04-18-06
Location: Macomb, Michigan
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time for a new monitor this one didnt taste to good tried to get a bite of that pie, thanks for sharing Curt
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07-24-2006, 07:50 PM | #7 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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I wore a hole in my LCD trying to do a scratch and sniff.
Guess I'll just have to make one myself and see. |
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07-24-2006, 08:03 PM | #8 |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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Looks real good Curt. Recipe sounds a lot like a deal my mom used to make way back when. She made it in a baking pan, and called it tomato casserole. Good stuff. Always making it when the garden tomatoes were overwhelming us in late summer.
I got to try your version, makes my mouth water.
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qman Para Bellum |
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07-24-2006, 08:46 PM | #9 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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We had BLT's tonight... I'm thinking some crumbled bacon would be a good addition to the tomato pie!
__________________
Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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07-24-2006, 08:52 PM | #10 |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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Curt, you are a genius. Bacon would be perfect.
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qman Para Bellum |
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07-04-2011, 01:33 PM | #11 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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M u s t
T r y T h i s!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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07-04-2011, 01:42 PM | #12 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Do you think that would work with fresh mozzarella, or is that cheese too wet?
CD |
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07-04-2011, 01:44 PM | #13 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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The pics are not showing up for me. Did I forget to pay my pr0n bill?
CD |
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07-04-2011, 01:56 PM | #14 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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Mozz doesn't have the right flavor for this, I don't think.. I love mozz and tomato, but the cheddar is needed.
CD, there aren't any photos here, and it appears someone has tried to use my old blog address... I just contacted Typepad about it. Try this instead: http://livefireonline.com/2007/09/06/tomato-pie/
__________________
Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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07-04-2011, 01:58 PM | #15 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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That sound good ,have all the herbs in my herb garden, might try it when my tomatoes come in
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