In case you're wondering why JBug's Kitchen Antics has gone from "every day" to twice or three times a week, here's the reason. It's not that I haven't been cooking every day and as much as I'd like to blame this blog's service provider as they've been undergoing challenges recently that have stretched my frustration level to a breaking point, the real story is that I think I may have finally converted my Type A inner clock to "coast time".
Coast time is our local version of "manana" or when 9 o'clock means noon and 1 pm means 4 which then becomes 5 o'clock somewhere. Do you get my drift? I've been meaning to tell you about this chili verde pie for days now, but kept saying "ah heck, maybe tomorrow". See, I AM on coast time.
Anyway if you're a regular here at J'Bug's, you'll know that after our 11 years in Tucson, we came away with a rather strong appreciation for Mexican cuisine and one of our favorites is chile verde. I mean what's not to like about cubes of pork shoulder braised until tender in green chile, onion and beer? (Hit the link and see our version here). It's perfect "coast time" food because after the prep work it basically cooks itself. Leftovers are fabulous in taco's, enchiladas or even under an egg for breakfast but we happen to love our savory pies around here, so in the interest of trying something new I thought why not?
Leftover pork chile verde, an extra dose of chopped green chile, a cup or so of frozen corn all wrapped up in a flaky crust - really, what's not to love and love it we did.
Next time you're looking for a new way to cook up some leftovers, try thinking outside the box a tad and make a pie. I mean you can slap darn near anything between two sheets of flaky dough and call it dinner. In fact, I'm going to put my thinking cap on right now and...on second thoughts, the rain is over, the sun is out and the beach is calling. Maybe tomorrow. OK?
Chile Verdi Pie an original from JBug’s Kitchen Antics
Pastry for a double crust pie
4 cups leftover chile verde
2 roasted green chilies, chopped
1 cup fresh or frozen corn niblets
1 tablespoon heavy cream
Coarse sea salt
Preheat oven to 450. Line a 9” deep dish pie pan with pastry. In a medium bowl, mix together chile verde, chopped green chilies and corn. Pour into pastry lined pan and top with second crust. Seal edges, flute, slash and decorate and you wish. Brush crust with heavy cream to glaze and sprinkle with coarse salt. Bake at 450 for 15 minutes, and then reduce heat to 350 and bake additional 45 minutes or until crust is golden and filling bubbling. Remove from oven and let rest for 10 minutes before cutting. Makes 6 servings.