Tag Archives: Cornbread Topping

Pork & Poblano Tamale Pie with Cornbread Topping

7 Mar

Every now and then, I get the urge to step up my game in the kitchen.  Don’t hate, I worked evenings for 5 years, so making dinner at lunch time wasn’t as easy as having time to thaw out something and make it in time for work.  Anyway, my sister got me a Bon Appetit subscription one year, so I pulled out one of those guys.  I don’t think I’ve ever actually made anything from them, simply because I find something that sounds amazing, and I fold the page and forget about it.   Also Bon Appetit recipes, at first glance,scared me a bit.  The majority of the recipe titles had words I had never heard of when it came to ingredients and cooking styles.  Radish raida?  Reminds me of Indiana Jones eating a radish.  Waterzooi?  Aquarium.  Fatayer?  Is what I am getting as I eat.  Is it just me?  Well years later of saving all my magazines, it paid off.  I am now dating a great catch, who also has a passion for food.  Anyway, he has introduced me to many things I probably never would have tried if I hadn’t met him.   Here we are indulging at The Publican in Chicago.The Publican

Here are a few of the things we had off the exquisite menu:

Sweetbreads

Blood Sausage

Heard of them on the Food Network, never actually considered trying.  The sweetbreads were to die for.

Back to Bon Appetit.  I dived in to a recipe with a title I could comprehend.

Pork & Poblano Tamale Pie

Digging in!

Filling:

Pie Filling Ingredients

4 large poblano chiles

1 large green bell pepper

1 1/2 tsp cumin

1 tsp coriander

1 – 10 oz package frozen corn kernels, thawed

2 tbsp vegetable oil

1 1/2 lbs boneless country-style pork ribs, cut into 1-inch cubes

Salt

2 cups chopped white onions

3 garlic cloves, minced

1 1/2 tbsp minced seeded  jalapeño chiles

1 tbsp dried oregano

1 cup low-salt chicken broth

1 cup salsa verde  (tomatillo salsa)

1/3 cup chopped fresh cilantro

Cornbread Topping:

Topping Ingredients

3/4 cup all purpose flour

3/4 cup yellow cornmeal  (preferably whole-grain stone-ground)

1 tsp baking powder

3/4 tsp salt

3/4 tsp chili powder

3/4 cup whole milk

1/4 cup unsalted butter, melted

1 large egg

1 tbsp honey

1 1/4 cups grated sharp cheddar cheese, divided

Sour  cream

Prepare Filling:

1. Char poblano chiles and bell pepper over flame or in broiler until blackened on all sides.

Peppers Over Open FIre

Transfer chiles and bell pepper to large  bowl; cover and let steam 10 minutes.

Peppers Resting

Peel, seed, and coarsely chop chiles and  bell pepper.  (This, my friends, was a pain in the ass.  Having never worked with poblanos before, this method of mine actually worked.  I charred, not thinking I had to peel them after.  So, I didn’t char as much as I should have.  Hence, the peeling was a pain in the butt.  I also peeled with my hands.  Then I got frustrated, so I googled it.  So when you guys make this, char the hell out of it.  Blacken on all sides, and when you are ready to peel, take a knife, and use it like a peeler.  So much easier.  If only I had googled before doing my own retard method.  I literally was trying to do it for 20 minutes.  Stupid poblano.  But, it worked.  Moving on.)

Charred Peppers

Peeled Peppers

Seeded Peppers

Diced Peppers

2. Coarsely puree thawed corn kernels in processor.  Cover and refrigerate corn puree until ready to use.

3. Heat 1 tbsp oil in large pot over medium-high heat.  Sprinkle pork with coarse salt and pepper.  Add pork to pot and sauté until brown on all sides, about 8 minutes. Transfer pork to medium bowl.

Pork Cooking

4. Add remaining 1 tbsp oil to pot, add chopped onions and sauté until tender.  Add spices, garlic, jalapeño, and oregano.  Stir a minute and return pork and any accumulated juices to pot.  Add chicken broth, scraping up browned bits.  Add salsa verde and bring to boil.  Reduce heat, cover partially and simmer for 30 minutes.

5. Add chopped chiles, chopped bell pepper, and half of corn puree to pork mixture.  Cover partially and simmer until pork is very tender, stirring occasionally, about 30 minutes. Season to taste with salt and pepper.

Filling

6. Transfer pie filling to 10-inch-diameter 2 1/2-inch-deep ovenproof skillet (preferably cast-iron).  Stir in cilantro.

Filling
Prepare Cornbread Topping:

1. Preheat oven to 400°F.  Whisk flour, yellow cornmeal, baking powder, salt, and chili powder in large bowl to blend.  Whisk remaining corn  puree, whole milk, melted butter, egg, and honey in medium bowl to blend.

Dry & Wet Topping

 2. Add corn puree mixture to flour mixture and stir just until blended.  Stir in 1/2 cup  grated cheddar cheese.

Cornbread Topping

3. Sprinkle remaining 3/4 cup cheddar cheese over pie filling in skillet.

Cheese

4. Drop cornbread batter by large spoonfuls on top of pie filling.  Spread cornbread batter evenly to cover pie filling completely.

Added Topping

Added Topping

Bake tamale pie until cornbread topping is deep golden brown and tester inserted into center comes out clean, about 30 – 40 minutes.

Done!

DSC00759

Digging in!

Serve tamale pie with sour cream.

Yum-o!

D-E-L-I-S-H!!!  Bon Appetit, I will be making more of you!  And maybe next time, if I’m feeling frisky, I’ll make your Snert, Etson Mess, or your Salzburger Nockerl.

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