Pork Pepper Pie

WooDoggies

<p />With a fond nod to Yard Boy for inspiring this dish.....
I had leftover pastry dough, pork butt and bacon in the fridge that had to be eaten..... I was too lazy to go to the store for cheese, sour cream and vidalias so I used yellow onions and winged the rest.
Sorry for being unspecific about measurements..... everything was eyeballed.[p]Based on YB's Vidalia Pie.[p]~In a skillet caramelize about 2 lbs of yellow onions in butter with 2 serrano peppers on very low heat for about 1/2 hour.... this helped to bring out the sweetness in the onion.
~In another skillet cook bacon, strips cut in half, until just about brown.[p]In a bowl mix onions/serranos with:
~ 3 beaten eggs
~ a bunch of chopped up pork bbq
~ a couple dollops of real mayo
~ about 1 TBS of Tabasco
~ and a whole mess of Bonesmokers Crank It Up! Pepper Blend (that I nabbed from drbbq's bbq class..... sorry, QBabe :~)
<imgsrc="http://img74.photobucket.com/albums/v226/Johnkovo/Bonesmokers.jpg">[p][p]Roll out the dough and press it into a 10" skillet.
Pour in the mix.
Top with the bacon.
Bake @ 350 for about 45 minutes (again, being too lazy to start up the egg, I cooked it in the oven.... though I'm sure it would work very nicely in the egg)
Broil the last few minutes, keeping a watchful eye, until the bacon turns perfectly brown.[p]Let it set for a while before slicing and serving. [p]This pie was full flavored and nicely balanced between the pork, onion and peppers......... oh yeah, and a PBR....... thanks Larry![p]John

mad max beyond eggdome

WooDoggies,
very innovative. . .looks yummy... i'm tryng to figure out that setup though. . .what is the black thing with the holes in it?. . .you say you used a scillet?. . .just a normal skillet with a handle?. . .would a pie plate have worked as well?. . curious minds want to know. ..

Rumrunner

WooDoggies, looks good W~D! Speaking of PBR's......I tried to rid our fair burg of that evil brew y'day. I failed. Am sticking close to home today

[ul][li]Meat & Poultry Questions?[/ul]

YB

WooDoggies,
That looks and sounds GREAT John...We will try your recipe next time we cook a butt.
Larry

WooDoggies

<p />Here's drbbq's new pepper blend.[p]"Ingredients: Pepper (white and black), jalapeno, red and green bell pepper, chili, chipotle, habanero, mumbassa, salt, spices."[p]This stuff is very very good....... but what the heck is mumbassa pepper?

WooDoggies

Hey max,[p]Yep, just a regular well seasoned cast iron skillet. A regular pie plate would work.... I used the skillet because of it's deep sides and the cast iron makes for very good brown and flakey crusts.[p]The setup is to help cool off the pie...... the photo was taken right after the pie was pulled from the oven..... the skillet's resting on a small grill on top of a perforated wok so's air can circulate underneath so's I can eat![p]John

mad max beyond eggdome

WooDoggies,
aaahh, i see it now. . .see, this is why you is so durn smart and such a good cook. . .cause you think up these things. . .. hope it tasted good too. ..you should post a picture of it sliced so we can see what it looks like on the inside. . .

Unknown

Mr. Doggies,[p]That looks and sounds great (all but that PBR part anyways, I still say Busch Light). I am heading down to Topeka this weekend for the NHRA summer nationals. Me and my merry band of drunken idiots will be staying in my travel trailer. Do you think that this would be something that could be made ahead of time and reheated once we are down there, and if so, how would you reheat it? I guess that I could just make the whole thing while down there but making it beforehand sounds more lazier, like me.[p]Brews
Matt.

Chrispy Bob

WooDoggies, John that is awsome looking...do you deliver?
Just goes to show what an active mind can create when pressed.[p]Bob

YankeeBBQ

<p />WooDoggies,[p]Better known as a Birds Eye Pepper
This tiny little piquin shaped devil is rated in the top ten for it's strength. They grow skywards on the bush and it's not uncommon to have over 500 of these fiery monsters on one plant. Maturing to a bright red, dynamite comes in small packages.
[ul][li]Mombassa Pepper[/ul]

Gretl

WooDoggies,
That's a keeper for sure! Man, I could eat the whole thing right now. Thanks for posting (wiping the lick marks off the screen).
Cheers,
G.

Chuck

WooDoggies,[p]Man that looks and sounds good. I'll have to give that a try very soon.[p]Hey don't forget the tamale and salsa recipes. I had some at a local place that just didn't compare.[p]Have a good one.[p]Chuck

QBabe

WooDoggies,[p]Wow! That looks pretty incredible...thief![p]Tonia
:~)

Nature Boy

WooDoggies,
Woo Doggies![p]Chris

WooDoggies

YB,[p]Thanks Larry, I think you'll like it...... Full of nature's goodness.[p]John

WooDoggies

mad max beyond eggdome,[p]Sorry max, no slice photos...... it's all et up.

WooDoggies

<p />Rumrunner,[p]Drink Safely.... Drink @ Home.[p]:~)
John

WooDoggies

Chrispy Bob,[p]Thanks Bob, necessity isn't the mother of invention..... Laziness is![p]John

WooDoggies

Hey Matt,[p]I think it would be fine to make ahead. The only thing I'd be concerned about is a soggy bottom crust after a day or two in the fridge ... but then again, it might not.
To reheat, try 250 for 45 to an hour or until your instant read thermometer reads "hot".
Then use your mapp torch to brown the bacon.[p]Making the NHRA nationals would be a blast. I'm sure you'll manage to have a little fun while you're down there..... ahhhhh, the smell of smoking rubber.

Busch Light!? [p]PBR's dewd,
John

WooDoggies

YankeeBBQ,[p]Thanks dude....... the mystery is solved.[p]Hey Ray, there's a misspelling on your label!

WooDoggies

Thanks Gretl,[p]It was good even without the bird poopie.

WooDoggies

QBabe,[p]You snooze, you lose![p]heeeee!

WooDoggies

Nature Boy,[p]Nature Boy![p]John

WooDoggies

Hey Chuck,[p]Man, I wish I could make tamales that good.
Those tamales you had at eggfest were made by a sweet Mexican lady by the name of Josephina. She runs a local mom and pop hole in the wall restaurant named Ranchero and it caters mainly to the Mexicans that work the local mushroom farms.
The food there is made fresh to order so you sit there for a while before being served .... everything I've had there is soooooooo good.
She sells the tamales for a buck a piece or $9 for a dozen!... and they're twice as good and twice the size of the competion's.
I'm lucky to have them so near.... I eat her food at least once a week.[p]For the eggfest I grilled them hot and fast in their husks, flipping often until they were about 50% black all over. The smoke from the burning husks really flavors them nicely and it will not burn the corn cake inside.
Slather with the salsa verde and you're eating manna from heaven.[p]The salsa verde is really basic. Get 5 to 7 regular sized tomatillos, remove husks, rinse and grill hot on the egg until they are black all over. I like to throw a hunk of hickory on for a little smoke flavor.
Do the same with 2 serrano peppers and two cloves of garlic.... leave the skins on the garlic and use something so they don't fall through the grill.... like a screen or skewer.[p]Grind the peeled garlic with salt in the molcajete.
Then course grind the stemmed serranos in the molcajete.
Crush the tomatillos and mix in the molcajete..... dat's it..... good stuff![p]John[p][p]

drbbq

WooDoggies,[p]That's some good living.
[/b]

db

Your turn N.B.