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

 

 

Poutine

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Poutine

  • Servings: 2-4
  • Difficulty: easy
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This iconic French Canadian dish (pronounced Pou Tin) is so good it has been adopted by the rest of the country as well as south of the border and there is good reason for this. I mean who can resist the salty gooiness of Cheese Curds that have been melted over french fries by means of tasty gravy?

Let’s also not forget that when it comes to Poutine that anything goes as evidenced by Chef Chuck Hughes (Le Bremner and Garde Manger in Montreal) who won Iron Chef America with his Lobster Poutine.

I decided to make this as a side dish the other night simply because it is so easy and tasty but it’s also a great accompaniment for anything that has been grilled. You can also use it as a main dish or even a late night snack.

Cooks note: There are no real ingredient measurements for this dish as it really is a personal preference. Some people like more fries and less gravy while others load up with toppings and decrease the amount of curds. I used some measurement for fries based on my personnel preference.

Here’s how we do this one.

Shopping list:

  • Cheese curds
  • Beef gravy
  • French fries – 11 ounces for a full serving and 6 for a half.
  • Green onions, hot peppers

Putting it all together.

  1. If using frozen fries cook according to package instructions.
  2. While the fries are cooking make the gravy. Homemade is preferred however if you want you can used tin.
  3. To build your poutine simply put a layer of fries on the plate and top with curds, gravy and your toppings.

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

Until next time…….

                          Bon Appetit