Rekindle the Fire: Thanksgiving Pie

by zydecopaws on December 8, 2014

Another two weeks have gone by, leftovers are still present from a pre-Thanksgiving weekend cooking extravaganza, and another Rekindle the Fire post is due. What better to do than serve up some leftovers in the form of pie and kill two birds (actually one bird and one pig) with one stone? Or two pies. Or something like that. We’ll get business out of the way first with the turkey dinner cottage pie.

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That doesn’t look all that interesting, but under the mashed potato topping was a crust made of chopped stuffing and a filling of turkey, gravy, and stuffing type ingredients such as yellow onions (I had to have a carry-over from Tom’s last post; that would be it), celery, water chestnuts, and mushrooms. Perhaps this picture will be a bit more interesting.

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We sometimes get into ruts around here (pizza, anyone?), but they are usually done for good reason. In this case, savory pies are a great way to use up leftovers and really hit the mark with all the cold, wet weather we’ve had lately. And this was a good one, spiced well with traditional turkey seasonings (thyme, sage, rosemary) and served up as a single dish rather than a plate of cold leftovers reheated in the microwave. Certainly you’d rather have a bite of this, than that microwave option…

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So for Tom’s benefit, the four ingredients he has to work with for his next post are turkey, stuffing, celery, and yellow onions (off limits). And for the rest of you, I’ll leave you with the other pie we made the same evening.

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If it looks a bit cheesy, that’s because it is. This was a pulled (actually chopped) pork and potato pie with cheesy topping and Big Butz No Butz sauce. Needless to say, this one was a big hit as well.

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This one also had yellow onions it it, so I suppose I could have used it instead of the turkey pie for the post. But then that would give Tom too big of an advantage with his next post since he is the source of all things Big Butz sauce-wise…

Rekindle the Fire: Not Pulled Pork Enchilasagna

by zydecopaws on November 24, 2014

Time once again for another installment of Rekindle the Fire, one where I get to choose one of three ingredients from the most recent offering from Tom at Big Butz BBQ and cook something outdoors featuring the chosen ingredient and three new ones. Or as is usual in my case, more than three others. This week was a bit more of a challenge than previous weeks, as the weekend was filled with celebration cooking (one birthday and an early Thanksgiving dinner), none of which were likely to lend themselves to a challenge meal featuring tortillas, chicken thighs, or bell peppers. Even if the carrots weren’t off limits, I would have still been hard-pressed to pull it off given the nature of menus that were mostly out of my control.

So one works with what one has. One thing I had was pork butts from Saturday.

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Two were pulled and served up with bacon mac and cheese and a fresh cabbage slaw. This picture has nothing to do with this post, but I’ll show it anyway, just to prove other things are making it on the grill even if they aren’t getting their own post.

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Now comes another cheat; making something not new using leftovers from another meal. Armed with leftover pork butts, a package of tortillas, and no desire to think real hard after a weekend of cooking and overeating I set out to make Not Pulled Pork Enchilasanga. Mainly because I chopped the pork rather than pulled it. And for grins, here is a pictorial essay of how you too can make your own at home. Start with a SWMBO-approved-for-the-grill cake pan. I’m not allowed to use any of the good ones on the grill…

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Gather up the ingredients to make the dish: flour tortillas, leftover pork butt, shredded cheese, olives, smoked chili peppers, enchilada sauce, and an onion. For the purpose of this post, we’ll go with the first four listed as those Tom will have to choose from for his next dish. Note: Tom lives in Wisconsin and I will be deeply disappointed if he doesn’t pick either of the two softballs I just served up and hit it out of the park with his next post.

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Chop up the onions and sauté them in a bit of olive oil. When limp, stir in the green chilies, heat thoroughly, and set aside.

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Chop the pork into 1/8 to 1/4 inch chunks. If you would rather make Pulled Pork Enchilasagna, shred away, but trust me and get it into very small pieces. Voice of experience speaking here…

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Drain the can of olives and chop about 3/4 of the can into small pieces.

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Mix the onion and peppers, pork, and olives in a bowl. Add about 3/4 of the enchilada sauce into the bowl and mix well. Here’s what it looks like if you don’t do that last step before taking a picture. Afterwards it looks pretty much the same only red and soupier.

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Pour a little of the enchilada sauce into the bottom of the pan and layer in a couple of the tortillas. You might also want to grease the pan before this step to prevent sticking. I didn’t and got lucky, but that doesn’t always happen.

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Add a layer of the meat/veggie/olive/sauce. Spread it out evenly over the tortillas.

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Add a layer of shredded cheese and forget to take a picture. Just like I did. Then repeat the last four steps (tortillas, meat mixture, cheese, and forget to take a picture again). Add another layer of tortillas to the top and pour on the rest of the enchilada sauce. Spread it around evenly, top with shredded cheese, and the rest of the olives (after you slice them). Then take a picture.

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Now that assembly is complete, put it on the grill (in my case, the BS Keg running at about 350°F) for about 30 minutes or until it looks something like this.

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From here it is slice, serve, and eat. Oh, and take a picture.

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And there you have it, just in time to join the rest of the leftovers in the refrigerator. Based on the lack of space left in there, looks like I won’t have to cook for the rest of the week…

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Another two weeks has gone by, and once again it is my turn to pick from a list of ingredients used by Tom Porter of […]

NotLasagna

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Last night’s dinner was neither a traditional lasagna nor a version of the now infamous Enchilasgna. It was instead a version that will freak out […]

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October 27, 2014
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By now you all should have seen the Big Butz BBQ opening salvo in the Rekindle the Fire challenge I went on about a couple […]

Rekindle the Fire: Challenge Accepted

October 13, 2014
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August, September, October… Oh crap, where have I been the past three months? Not posting again, that’s for sure. You’d think I’d dropped off the […]