How To make South American Pork and Corn Pie
1/4 c Vegetable oil
1 md Yellow onion, chopped
1 c Cubed cooked pork
1/3 c Plus 1 Tbl all-purpose flour
1 tb Chili powder
1 c Chicken broth
1 pk Frozen whole-kernel corn,
-thawed (10 ounces) 1/4 c Raisins
1/4 c Chopped black olives
1/2 ts Salt
1 tb Lemon juice
1 c Milk
2/3 c Cornmeal
1 Egg, lightly beaten
2 ts Baking powder
1/2 ts Baking soda
Heat 3 tablespoons of the oil in a 9-inch ovenproof skillet or a 1 quart flameproof casserole, over medium heat. Add the onion and cook, uncovered, for 5 minutes. Add the pork and cook until lightly browned, about 2 minutes. Blend in 1 tablespoon of the flour, the chili powder, and the chicken broth. Add the corn, raisins, olives, and 1/4 teaspoon of the salt. Stir until the mixture thickens, about 4 minutes. Preheat the oven to 450F. Stir the lemon juice into the
milk in a small bowl and let stand for a few minutes. Combine the cornmeal with the remaining flour and salt in a mixing bowl. In the order listed, gradually stir in the milk mixture, egg, baking powder, baking soda, and remaining oil. Reheat the pork mixture. Stir the topping mixture and pour over the pork. Bake, uncovered, until the topping is firm, about 20 minutes. NOTE: If you do not have an ovenproof skillet or flameproof casserole, use a regular skillet to make the pork mixture and transfer it to a casserole just before baking. Makes 4 servings of 575 calories each. [ Reader's Digest Quick, Thrifty Cooking; 1985 ] Posted by Fred Peters. Courtesy of Shareware RECIPE CLIPPER 1.1
How To make South American Pork and Corn Pie's Videos
How to make Trini Corn Pie | CORN CASSEROLE | TRINI CORN PIE
INGREDIENTS:
3/4 - 1 stick Unsalted butter
1/4 cup finely diced carrot
2 tbsps finely diced celery
1/4 cup finely diced onion
Diced Scotch bonnet as desired(no seeds)
Diced red and green bell peppers as desired
2 tsps Garlic paste or finely minced garlic
2 tsps finely minced fresh thyme leaves
1 can Carnation Evaporated Milk (1/3 or 1/2 of it goes in the pot and the rest is mixed with the cornmeal)
1/4 cup Heavy cream
1 cup fine cornmeal OR 3/4 cup cornmeal and 2 tbsps flour (the more cornmeal or flour used, the more dense the pie will be. Every homecook has their own preference as far as texture)
1 1/2 cup cream style corn
1 cup whole kernel corn
2 beaten eggs, room temperature
paprika to taste
Salt or Maggi Allpurpose seasoning
black pepper to taste
1/2 - 1 cup shredded Cheddar and Jack Cheese(inside the pie)
1 or 2 stalks scallion thinly sliced crosswise
1 cup shredded cheese (more or less based on your preference on top of the pie)
Traditional Corn Humitas Recipe | South American Comfort Food | CookAndSalsa.com
Discover the flavors of South America with our easy-to-follow Corn Humitas recipe! These steamed corn cakes are the perfect comfort food, filled with a delicious mixture of corn, cheese, and spices. Visit cookandsalsa.com for more authentic recipes!
#CornHumitas #SouthAmericanCuisine #ComfortFood #CookAndSalsa #DeliciousRecipes
Welcome to another appetizing recipe from cookandsalsa.com! Today, we're taking you on a culinary journey to South America with our traditional Corn Humitas recipe. These steamed corn cakes are the ultimate comfort food, filled with a scrumptious mixture of corn, cheese, and spices. Follow our simple instructions and bring the authentic taste of South America to your table!
Here's the list of ingredients you'll need:
6 ears of corn, kernels removed
1/2 cup cornmeal
1/2 cup grated cheese (queso fresco or mozzarella)
1/4 cup diced onion
2 tablespoons chopped fresh basil
1/2 teaspoon ground cumin
Salt and pepper to taste
1/4 cup unsalted butter, melted
10-12 corn husks, soaked in warm water
To learn how to make these delightful Corn Humitas, visit cookandsalsa.com, where you'll find step-by-step instructions and other amazing recipes. Don't forget to subscribe to our YouTube channel for more cooking and baking inspiration, and share your creations with us using #CookAndSalsa. Happy cooking!
Maple from Canada | Sam and Shauna | Maple Sugar Pie Rub BBQ Pork Belly
We love this recipe from Sam and Shauna – the sweet, smoky rub lifts the pork belly, while the spicy creamed corn and charred Hispi cabbage make for excellent sides.
Read the step-by-step recipe here:
Pork Rib Corn Dogs
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and smokes some St. Louis spare ribs until the bones pull right out of the the meat. The boneless ribs are then beer battered and deep fried for these Pork Rib Corn Dogs!
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*** TIME STAMPS ***
00:00 Intro
00:27 Trimming the Ribs
01:35 Seasoning
03:18 YS640s Pellet Grill Setup
03:28 Cooking the Ribs
06:30 Deboning the Ribs
08:04 Making the Batter
9:39 Assembling the Corn Dogs
10:14 Frying the Corn Dogs
11:25 Finishing Touches
11:45 Let's Have A Taste
12:21 Outro
Chicharrones and Avocado spread! Fried pork belly! #foodie
How To Make Slow Roasted Pork Belly | Gordon Ramsay
Slow-roasting really locks in the flavours, and the end result will be a delicious crispy delight perfect to share with family and friends.
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