Living Tastefully
  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes

FRIDAY NIGHT DINNER--Pork Tamale Potpie with Corn Bread Crust

11/20/2008

0 Comments

 

          
                        PORK TAMALE POTPIE with CORN BREAD CRUST
                                          adapted from Gourmet Magazine

For the pork mixture:
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 2 tablespoons vegetable oil
• 1 1/2 pounds lean ground pork (I will sometimes substitute 1 pound of ground turkey for 1 pound of the pork)
• a 12-ounce can tomato sauce
• 2 tablespoons tomato paste
• a 1 pound package frozen corn, thawed
• 1 tablespoon ground cumin
• 1/2 teaspoon ground allspice
• 2 teaspoons chili powder
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Tabasco
• 1 tablespoon yellow cornmeal
For the topping:
• 1 cup flour
• 1 cup yellow cornmeal
• 3 tablespoons sugar
• 2 teaspoons double-acting baking powder
• 3 tablespoons unsalted butter, melted and cooled
• 3/4 cup milk
• 1 large egg, beaten lightly
• 1/2 cup grated Monterey Jack
• a 4-ounce can green chili peppers, drained and chopped
1.  Make the pork mixture:  In a large skillet cook the onion and the bell pepper in the oil over moderately low heat, stirring, until the onion is softened, add the pork, and cook the mixture over moderate heat, stirring and breaking up any lumps, until the pork is no longer pink.  Stir in the tomato sauce, the tomato paste, the corn , the cumin, the allspice, the chili powder, the Worchestershire sauce, the Tabasco, the cornmeal, and salt and pepper to taste, simmer the mixture, stirring occasionally, for 30 minutes, and add additional Tobasco if you prefer the heat.  Spoon the mixture into a shallow 2 1/2-quart casserole.  The mixture may be made 1 day in advance and kept, covered and chilled.
2.  Make the topping:  In a bowl combine the flour, the cornmeal, the sugar, and the baking powder, add the butter, the milk, and the egg., and stir the batter until it is just combined.  Stir in the Monterey Jack and the chili peppers and drop the batter by large spoonfuls around the edge of the casserole.
3.  Bake the potpie in the middle of a preheated 400˚ F. oven for 10 minutes, reduce the heat to 350˚ F., and bake the potpie for 30 minutes more.  

0 Comments



Leave a Reply.

    Picture




    Picture
    Picture
    Enter your Email

    Preview | Powered by FeedBlitz






    Categories

    All
    Amana
    Appetizers
    Beef
    Breads
    Breakfast
    Cakes
    Chocolate
    Condiments
    Cookies
    Daring Bakers Challenge
    Desserts And Sweets
    Drinks
    Eggs
    Espresso
    Etcetera
    Fish
    French Bulldogs
    Friday Night Dinner
    Fruit
    Germany
    Gratins
    Great Kitchens
    Grilling
    Ice Cream
    Lamb
    Main Dishes
    Muffins
    My Garden
    My Kitchen Renovation
    New Years Day Brunch
    Paris
    Pasta
    Pork
    Poultry
    Provence
    Restaurants
    Rhubarb
    Rice
    Salads
    Scones
    Seafood
    Side Dish
    Soup
    Sunday Mornings
    Sweet And Savory Tarts
    Thanksgiving
    Tomatoes
    Vegetables
    Vegetarian

  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes