Friday, February 18, 2011

Chili Corn Pie


Dear Saturday,

Don’t take it personally but you kind of suck as a day. On Friday we are all like TGIF euphoric at the anticipation of escaping from work for two whole days. Whoot!

My day off is finally here and I find is that there is an alarming pile of dishes in the kitchen sink, 3 baskets of laundry, 2 hungry man cubs clamouring for food, a living room full of un-put away toys and to do lists a mile long.

Friday you’re such a tease but Saturday you are just plain lame.

My only hope is that when I open the freezer I will find that I did not hallucinate making that chili corn casserole last weekend and all I have to do for lunch is pop it in the oven until it gets warm and bubbly.


Now there are even more dirty dishes in the sink.

Still things sort of worked out. The casserole is gone. It was amazing. So Saturday maybe you aren’t so terribly bad after all. May I ask that next week when I open the freezer there will be lasagna?
That would be awesome sauce.

Right this casserole is two parts. It's basically Felix's Corn Pie with a saucy chili on top. I am loath to tell anyone how to make their chili as I am sure you all have your preferred method. So all you get is the recipe for corn pie. I have laundry and toys to pack away remember.

The meat can easily omitted or swapped out with soya for a meatless version.

Most recipes for this sort of thing use polenta or cornbread which can be sometimes dry. Not so this pie. I promise you the smell of the corn pie layer alone might be your undoing.


Corn Pie
The original recipe which can be found here.
I doubled the amounts for a larger pie. Serves 8 
2 eggs (slightly beaten)
2 cans whole kernel corn
1 tsp salt
1 tsp black pepper
1 cup cornmeal
1/2 cup butter
4 Trinidad pimento peppers (optional)
2 large onions
1 large sweet pepper (diced)
2 cups evaporated milk


Drain the two cans of corn and reserve the liquid in a large measuring cup. Add eggs to liquid. Add enough water to bring it up to 2 cups of liquid. Add salt, and black pepper and mix.

Pour into a mixing bowl. Stir in the cornmeal and make a smooth paste. Set aside.

In a large pot, melt the butter and saute te onions, pimento peppers and sweet peppers. Add evaporated milt and bring to a boil. Add the cornmeal mixture and stir on low heat. Stir in the whole kernel corn. Continue stirring until the mixture stiffen and starts to leave the side of the pot. Remove from the heat and pour into a buttered casserole dish. Smooth the top with a spoon. Bake at 350 degrees F for 30 mins.

Cover with a layer of chili and sprinkle with grated cheese. Bake in oven at 350 degrees F about 15 mins until cheese is melted. Skip this last step if you plan to freeze it.


Sunday, February 13, 2011

Love is a Loaf of Bread

Looking for love?

Bread is totally where it’s at.

Hear me out.

Chocolate, candy and flowers are all very romantic expressions if you're a gal.

However believe me when I tell you that men love these things, not so much.

My advice. A loaf of home-baked bread is where it’s at.

I defy you to find me a man who can resist a just out of the oven slice of warm, buttered bread.

He might want to marry you.


In my world home-made bread is romantic.

When my husband learned that I’ll be making him his favourite loaf of jalapeño cheddar bread for breakfast on Valentine's day, he gave me THAT special smile.

Heck, this bread is downright sexy!


Jalapeño Cheddar Bread
2 (2 ½ ounce packs) yeast
½ cup lukewarm water
1 cup milk, scalded
1/3 cup sugar
1/3 cup butter, melted
1 teaspoon salt
6 – 7 cups flour
2 eggs, lightly beaten
¾ cup cornmeal
1 bottle pickled jalapeño peppers, coarsely chopped
8 ounces coarsely chopped cheddar cheese, cut into small pieces

Add yeast to lukewarm water and leave for 5 mins. While waiting on the yeast scald milk and add, sugar, melted butter and salt to it and stir. Let cool to lukewarm. Pour mixture into the bowl of your stand mixer. Add cornmeal and eggs. Then add the yeast. Add 2-1/2 cups of flour and mix well with dough hook. Add enough flour to make a soft dough. Finally add the pepper and cheese and mix until just blended or turn out on to a floured counter top and knead until the pepper and cheese is incorporated. The dough will be slightly sticky. Lightly grease a large bowl and place dough in turning once to coat. Cover and let raise 1-1/2 to 2 hours. Punch down dough, divide in half and let rest 10 mins. Form into 2 round or regular loaves and place in greased pans or on greased cookie sheets. Let rise until doubled. Bake at 375°F for 30 to 35 minutes