Taco Pie

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Taco Pie

  • Servings: 6-8
  • Difficulty: Easy
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I had recently purchased a couple of frozen pie shells because I was too lazy to make them from scratch and after using one for a pie I was kind of stuck on what to do with the other since I really didn’t want it taking up freezer space indefinitely.

I’m not entirely certain where the brainstorm for this one came from but it works and it is really good plus I got to use some of the remaining hot peppers from my garden.

Here’s how we do this one.

Shopping list:

  • 1 pound ground Pork
  • 1 pound ground Beef
  • 1 nine inch frozen Pie crust
  • 1 1/2 Green Habaneros – finely chopped
  • 1 medium Yellow Onion – diced
  • 1 medium Yellow pepper – diced
  • 1 medium Red pepper – diced
  • 2 tablespoons Chili powder
  • 2 tablespoons Chipotle powder
  • 2 tablespoons Sea Salt
  • 1/2 cup Chicken stock
  • Shredded Cheddar
  • Chopped Green Onion for garnish
  • Diced Tomato for garnish
  • Sour cream for garnish

Putting it all together:

  1. Preheat your oven to 350° and bake the pie crust for approximately 15 minutes
  2. In a large pan brown the pork and the beef, drain the grease setting the meat aside.
  3. In the same pan saute the yellow onion, red and yellow peppers for about four minutes
  4. Add back in the browned meat, hot peppers, seasonings and chicken stock, stirring well. Bring to a boil and reduce heat to simmer for about 5 minutes.
  5. Pour the mixture into the pie shell and put in the oven for about 10 minutes. Cover with the cheese and bake until the cheese is melted and bubbly. About another 4 minutes
  6. Top with the green onions, tomatoes and sour cream and enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……

                           Bon Appetit

 

 

“Trini” style Hot Pepper sauce

Hot pepper sauce

Trini style Hot Pepper sauce

  • Servings: 3 cups
  • Difficulty: Easy
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“The cuisine expresses the spirit of the chef, the spirit of the city, the country.”

“Trini’s” or Trinidadians, if you wish, are some of the greatest people on the planet. I mean all you have to do is look at my Daughter In Law and her awesome family to see I speak the truth so this particular recipe is an Homage to them and their superb cuisine.

Now as I am oft want to do I have taken the basic recipe I found on line and tweaked it based on what I had on hand and I have to say it is awesome…… it even impressed my soon to be son in law who is a hot sauce fanatic. What I particularly like about this one is that it has just enough heat to let you know it’s there but not so much that it blows the top of your head of. Of course you can adjust the heat to your own taste but for me this is perfect as is.

Cooks note: The original recipe calls for 15 Habaneros however I only had 8 from my garden and so I added 7 Sweet Heat to make up the difference.

Here’s how we do this one.

Shopping list:

  • 15 Habaneros 
  • 1 medium Mango – peeled and diced
  • 1 large White Onion – rough chopped
  • 3 Green Onions – rough chopped.
  • 2 cloves of Garlic – rough chopped
  • 1 1/2 cups White Vinegar
  • 2 Limes – juiced
  • 2 tablespoons Canola oil
  • 1/4 cup dry Mustard
  • 1 tablespoon Salt
  • 1 teaspoon Curry powder

Putting it all together:

  1. Wearing rubber gloves remove the seeds from the Habaneros and rough chop.
  2. Put the Habaneros, onions, mango and garlic into a blender or food processor.
  3. Pour in the vinegar, lime juice and Canola oil and pulse with the top on until finely chopped.
  4. With the blender stopped add the mustard powder, salt and curry powder  and blend until the sauce is smooth.
  5. Put in an airtight container and store in the refrigerator.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                           Bon Appetit

 

Habaneros baby

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This picture is of just some of the Habaneros that are currently residing in my Herb Garden and these things have been breeding like rabbits leaving me with the “I don’t know what to do with all of them” conundrum so I mentioned it to my boss and he suggested a Habanero paste and as intriguing as this might be I figured I would start with something a little easier and make—— HOT SAUCE.

Now most people know some hot chili peppers like Jalapenos or Cayennes but Habaneros may not be as well known outside the hot chili pepper clubs so let me give you a very brief run down on these things. Chilies as you may know are rated on the Scoville Scale which is the scale used to rate the heat intensity of a pepper and of course the higher up the scale the hotter the pepper. For instance a sweet bell pepper rates a zero while Pure Capsaician (this is the chemical in peppers that produces heat) is rated at 15,000,000 and this is hotter than U.S. grade pepper spray. To further illustrate the various heat levels Jalapenos, which most if not all people are familiar with, rate between 3,500 and 8,000 on the scale while Habaneros sit at between 200,000 and 350,000 so suffice it to say that only someone with a death wish would want to eat one of these things by itself so when  using these things be careful and ALWAYS use disposable gloves.

Here now for your tongue burning pleasure is my version of Hot Sauce………

Ingredients:

Eight to ten Orange Habaneros – I will use the orange for the color effect on the finished product

Four to six garlic cloves- peeled

One small onion – chopped

Three tablespoons Canola oil

Four tablespoons Worcestershire sauce

2 teaspoons salt

1 1/2 cups white vinegar

1 1/2 cups diced tomatoes

Juice of three limes

Two tablespoons sugar

Putting it all together:

In a medium sauce pan heat the oil (medium heat) and add the onions, Habaneros and garlic and cook until the onion starts to turn brown- stir continuously

Reduce the heat and add the remaining ingredients cooking until the tomatoes break down

Pour the contents of the pan into a food processor or blender and blend until smooth

Strain the contents through a fine mesh strainer and refrigerate for a minimum an hour– Also remember that the longer you let it sit the better the flavors marry together.

Now obviously you can adjust the heat level of the sauce by using more or less of the Habaneros or by substituting a different type of pepper altogether. That’s the beauty of a recipe……. making it your own.

So there you have it another “simple but tasty recipe for the grilling season and beyond”

So until next time…………….

                                                               Bon Appetit