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Santa Muerte Meat Pie

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Fruity Santa Muerte Meat Pie
Fruity Santa Muerte Meat Pie

This one is inspired by a taco I had on a trip to Phoenix, from a little taco shop called La Santisima.  This is a mixture of caramelized fruits, nuts, peppers and a tasty picadillo style meat.  We took all the fun of the little taco and dumped it to another variation of the Tourtière or meat pie.  Fruity, tasty and not at all hot, even though there are some hot peppers in it.  Easy to make too.  And the name is meant to honor the taco shop’s patron saint.

Serves: 16 – 22 (2 pies)

Ingredients

Meat Filling

  • 3/4 lb of Ground Pork
  • 3/4 lb of Ground Beef
  • 2 tsp Olive Oil
  • 4 cloves Garlic, minced
  • 1/2 large White Onion, finely chopped
  • 4 oz Raisins
  • 1 Tbsp ground Black Pepper
  • 1/2 Tbsp Sea Salt

Fruit Filling

  • 4 Roasted Green Chile, cleaned and diced
  • 2 tsp Olive Oil
  • 4 cloves Garlic, minced
  • 1/2 large White Onion, finely chopped
  • 1/4 cup Almonds, chopped
  • 1/4 cup Sunflower Seeds
  • 1 Pear, cubed
  • 1 Apple, cubed
  • 1 medium vine ripened Tomato, cubed
  • 1 Tbsp ground Black Pepper
  • 2 Tbsp Sage
  • 2 tsp Cinnamon

The Rest

  • 2 9 – 1/2 inch Pie Pans
  • 4 Pastry Pie Crusts, 2 for each pie
  • 4 Large Eggs
  • 1/2 cup Mexican Crema or Creme Fraiche
  • 1/2 cup Queso Fresco Cheese, shredded
  • 1/4 cup Pomegranates (if you can get them)

Preparation

Meat Filling

In a large skillet (cast iron if possible), over medium-high heat, add the oil and allow to heat up.  In a large mixing bowl, mix all the ingredients for the meat filling, except the oil.  When the oil in the skillet is hot enough transfer the meat mixture and cook until the meat has some nice brown edges and the onions are starting to brown as well.  Remove the meat filling from the skillet and drain the excess grease off.  Allow to cool and place this meat filling in a container and refrigerate until final assembly.

Fruit Filling

First prepare your roasted Green Chile.  I pick up good Anaheim or NM Big Jim Green Peppers and roast them on the grill until the skin is turning mostly black.  Then allow them to cool until your can handle them.  Clean by removing the skin and stems.  Dice this up into 1/2 inch pieces.  If you want to skip the above step entirely, get a 1/2 cup of El Pinto or Colorado Roasted Green Chile Sauce, instead.

In an oiled large skillet, over medium-high heat, combine the Garlic and Onions and cook until they start to turn translucent.  Then add in the Almonds, Sunflower Seeds and the cubed Pear and Apple.  Saute this for about 5 minutes.  Then add in the Tomato, Green Chile, Pepper, Sage and Cinnamon.  Saute this until it starts to boil.  Then reduce the heat to medium and continue cooking for 15 minutes, uncovered and stirring occasionally, to reduce the liquid.  Remove and strain this filling too.  This liquid you want to use so drain that into a separate container and refrigerate both until ready for final assembly.

Pie Crusts

Again I used store bought crusts as this saves quite a bit of time.  Remember that you need enough for the top and bottom of the pie.

Final Assembly and Cooking

Preheat oven to 420 F.  In a large mixing bowl and add in the Eggs, Crema and the liquid you reserved from cooking the Fruit Filling above.  Mix thoroughly, whisking for at least 4 minutes.  Then mix in the both fillings you prepared above and the Queso Fresco Cheese.  Halve this mixture and place into each of the pie crusts.  Top with a handful of Pomegranate seeds.  Place the top layer of crust on top of the filled pie.  Trim the pastry and make sure to seal the edges.  Cut some steam vents in the top crusts.  You could get creative here by making the slits look like a skull, and use some extra Pomegranates to fill the eye holes.  Wrap the edges with 2 inch strips of aluminum foil.  Put into the oven for 20 minutes.  Remove the foil strips and reduce the heat to 375 F, and bake for another 25 minutes or so.  Remove when the crust is golden.  Either serve or pack them up to take to the to the rink.

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New Memberships and Recipes

Well, we’ve kicked this around long enough!

Recipe Banner

After lots of consideration, we’ve decided to develop a membership area for all of our crazy recipes.  All of the recipes will be accessible to our members.  This will also include all the recipes from the Real Men DO Eat Quiche cookbook.  Non-members will only be able to see one new recipe a month.  But if you’ve got a membership, you’ll be able to access at least 30 exclusive new recipes every year, along with all of our previous recipes, currently over 80 in all.  And some of them aren’t even for quiche.  So if you want to get a membership, just add a membership subscription to your cart and you’ll have almost instant access to all of our recipes.

We are still working on other products, but we don’t want to just be another site selling t-shirts.  If we sell something, it will be something unique that we will actually use for our skate or before / after game shenanigans.

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Scotch Eggs

Scotch Eggs almost ready to head to the rink

While looking for a non-quiche breakfast idea that would meet the teams needs, we came across these Scotch Eggs quite by accident.  And the bonus was that only 2 of the guys had every heard of these before.

I tried to make these a bit healthier as most of the recipes for this are deep fried.  This is simply backed.  The risk with these is that sometimes the sausage coating opens up a bit on one side and exposes the egg.  This also goes well with either a straight English mustard for a dipping sauce, of course you could try the chutney mustard sauce included below.

I’ll present the portions for making 12 of these things.  If you want more, just make proportional adjustments.

Ingredients

  • 14 medium eggs
  • 1 package of Jimmy Dean Sage* Sausage
  • 3 cups Panko or Italian Herb Spiced Bread Crumbs
  • 3 tblspn – Fennel Seeds
  • 3 tblspn – Coriander
  • 3 tblspn – Thyme
  • 1 tblspn – Pepper
  • 1/2 tblspn – Salt
  • * 4 tblspn – Sage (Add this if your using regular sausage)
  • 1 tblspn – Cayenne (optional)

Chutney Mustard Sauce

  • 4 tblspn – Chutney
  • 8 tblspn – English Mustard of Beer Mustard

Preparation

In a large mixing bowl, combine the 2 cups of Panko and dry spices and thoroughly mix.  Then add the sausage and egg and continue mixing until you’ve got this fully mixed.  Divide this mixture into 12 equal sized balls.  Then place this in the refrigerator for 30 minutes.  You’re going to want to work all of this with the meat cold so it doesn’t fall apart on you.

In a large pot, pour in enough water to fully cover 12 eggs.  To help with shelling the eggs, add 2 tablespoons of baking soda to the water.  This will help with pealing the eggs quickly.  Bring this to a boil and add the dozen eggs and boil for 8 minutes.  If you go too long the eggs yokes will be too dry when you’ve finished all the steps so this is kind of critical.  They need to be just starting to become hard boiled.  If they are soft boiled you will have trouble getting the sausage mixture around them without breaking them open.  When ready, remove from the hot water and put them in another bowl or pot filled with cold water to stop them from cooking further.  Allow them to set for at least 10 minutes.  Then peal the shells from the eggs and set them in the refrigerator until the coating is ready.

Prepare an egg wash by opening the extra 2 raw eggs into a bowl and beating with a fork to make frothy.  In another bowl put the remaining cup of Panko.  Take the each sausage ball out of the refrigerator and prepare one at a time.  Work one sausage ball into a either a cup shape or flatten into a round sheet.  I’ve tried this both ways and they take about the same amount of time and work and there is really no difference in the result.  Then wrap the sausage around the one of the chilled eggs and form the sausage with your hands to evenly coat the egg all the way around.  When wrapped, drop it into the egg wash and roll until fully coated.  Using a spoon remove the coated egg and put it into the bowl with the remaining Panko.  Roll that around using the spoon until fully coated.  Place this egg into the refrigerator until your ready to bake them all.

Chutney Mustard Sauce

In a small bowl over medium high heat, mix together the chutney and mustard until thoroughly mixed.  Cook covered for an additional 3 – 4 minutes and reduce heat to low and allow to simmer for about 5 – 6 minutes.  Remove from bowl and refrigerate until ready to serve.

Final Cooking

Preheat the oven to 400 degrees.  Get the Scottish eggs that you’ve prepared out of the refrigerator when the oven is ready and place them on a cooking grill, placed in a foil lined baking tray.  Give them a little coating of olive oil if you’d like them to be a little more golden brown.  When the oven is ready put them in.  Cook them like for for 30 minutes, turning them over halfway through.  If the outside isn’t a little crispy at the end of the cooking time, crank the oven up to broil at 500 deg for no more than 5 minutes.  Pay close attention so you don’t burn them.  They are ready to serve at this point.  Warm up the sauce of you choice and dig in.

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Smokey Sage Sausage Hash Quiche

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Smokey Sausage Hash Quiche
Smokey Sausage Hash Quiche

This one was developed while trying to come up with creative ways to use the Honey Sriracha sauce that we introduced a few recipes ago.  This one simply uses the sauce as a coating for the pizza style crust that is based on another old standby recipe.  We’ve taken a whole bunch of Sage and also some Peruvian Chile Lime spices and used them in a couple of different ways to add more body to this quiche.  It’s a little but of work, but it’s pretty good too.

Serves: 16 – 22 (2 Quiches)

Ingredients

Preparation

Lets start by getting the corn going on the grill.  Clean the silk out of the ears of corn and evenly sprinkle with salt, pepper and apply a good coating of the Chile Lime Seasoning.  Stick a 1 – 1/2 tsp pate of Butter in between the husk and the corn and wrap completely with foil.  Heat your grill to 400 F and cook these for 12 minutes on each side.  Remove and allow to cool.  Strip the husk off and then trim the corn off of the cobs and set aside.  Discard the cobs.

While the corn is grilling, you should start browning the sausage.  Simply cook the sausage in a large skillet over medium high heat until you’ve fully browned it or about 15 minutes.  Drain and set the meat aside.

Then in the same skillet, over medium high heat, combine the hash browns, sage and the green chile sauce and cook until most of the moisture has evaporated and the hash browns are starting to brown.  When done and cooled you should mix together in a large container with the corn and the sausage.  Place in the refrigerator until ready for final assembly.

Make the Honey Sriracha sauce by combining Honey and Sriracha in a small pot over medium heat and bringing contents to a slow boil while stirring. You’ll use part of this to lightly coat the crust and the remainder should be mixed into the Base Quiche Mix.

Prepare 2 pizza dough pie crusts using the method from the Real Men DO Eat Quiche cookbook, and brush the top of the dough with the Honey Sriracha sauce.  Refrigerate until ready for final assembly.

Final Assembly and Cooking

Preheat the oven to 375 F.  Evenly fill the pie crusts with the sausage, hash brown and corn mixture.  Prepare the base quiche mix and add to it 1 tsp of the Peruvian Chili Lime Seasoning and the remains of the Honey Sriracha Sauce.  Whisk for at least 4 minutes.  Slowly pour the quiche mix over the filling and top with the Shredded Cheese.  Cook in the oven for 30 – 40 minutes, removing when thee cheese starts to brown.  Either serve or pack this up for transport to the rink.

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Southwestern Meat Pie

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Southwestern Tortiere
Southwestern Tortiere

Last week we made a traditional Tortière.  This week we’ve added a little Southwestern flair to the meat pie by adding in our favorite fruit, Green Chile!  We had to add a couple of other ingredients to take the heat level down a bit, so the Northern boy’s could still eat this.  We also discovered that topping these with flakes of cheese, doesn’t really work.  That is what those flakes that look like chocolate are on the crust.

Serves: 16 – 22 (2 pies)

Ingredients

Filling

  • 1 lb of Ground Pork
  • 1 lb of Ground Beef
  • 1 cups Water
  • 1 large White Onion, finely chopped
  • 2 Russet Potatoes, cubed to 1/2 inch size
  • 6 Roasted Green Chile, cleaned and diced
  • 4 cloves Garlic, minced
  • 1 Tbsp ground Black Pepper
  • 1 Tbsp All Spice
  • 2 Tbsp Sage
  • 1 tsp Rosemary
  • 1 tsp Nutmeg
  • Salt to taste

The Rest

  • 2 9 – 1/2 inch Pie Pans
  • 4 Pastry Pie Crusts, 2 for each pie (this time we tried Gluten Free)
  • 4 Large Eggs
  • 1/2 cup Mexican Crema or Creme Fraiche
  • 1/2 cup Asadero Cheese, shredded
  • 1/2 tsp Cinnamon

Preparation

Filling

First prepare your roasted Green Chile.  I pick up good Anaheim or NM Big Jim Green Peppers and roast them on the grill until the skin is turning mostly black.  Then allow them to cool until your can handle them.  Clean by removing the skin and stems.  Dice this up into 1/2 inch pieces.

In a large skillet (cast iron if possible), over medium-high heat, add the meat and water and bring to a boil.  Add everything else except for the Salt.  Reduce the heat to low, cover and continue cooking for one and a half hours.  Stir this about every 15 – 20 minutes.  Add a little more water if the mixture dries out.  Near the end add the Salt.  When done this mixture should contain just a thin layer of liquid in the bottom of the skillet.  Remove from heat and place in a container and refrigerate until final assembly.

If you really want to get tricky, de-glaze the skillet with 1/4 cup of red wine, and save that separate to add in during final assembly.

Pie Crusts

Again I used store bought crusts, these were from Trader Joe’s and were gluten free and even tastier than the others.  Just remember that you need enough for the top and bottom of the pie.

Final Assembly and Cooking

Preheat oven to 420 F.  In a large mixing bowl and add in the Eggs, Crema and Cinnamon and mix thoroughly, whisking for at least 4 minutes.  Then mix in the filling you prepared above and the Asadero Cheese.  Halve this mixture and place into each of the pie crusts.  Place the top layer of crust on top of the filled pie.  Trim the pastry and make sure to seal the edges.  Cut some steam vents in the top crusts.  This is where I went wrong with the sprinkling of some Cheese on the top of the meat pies.  Just don’t do it.  It doesn’t ruin the flavors, it just raises questions.  Wrap the edges with 2 inch strips of aluminum foil.  Put into the oven for 20 minutes.  Remove the foil strips and reduce the heat to 375 F, and bake for another 25 minutes or so.  Remove when the crust is golden.  Either serve or pack them up to take to the to the rink.