Smoked Rib Pie

Smoked Rib Pie

This is a quick riff on Shepherd's Pie.

Following my recipe to make amazing BBQ Spareribs, I found myself in the heretofore unheard of place of having extra (!!) ribs on hand.

Living down the street from an Irish Pub got me to thinking about Shepherd's Pie, so I thought "why not use the meat from those ribs as a base and make my own pie."


Ingredients:
Rib Meat
Frozen Peas and Carrots
Instant Mashed Potatoes (milk, salt, butter, water, dried potatoes)
Shredded Cheese
Freshly ground pepper.

Heat your oven to 375 degrees.

Take a bunch of ribs (maybe 20) and cut the meat off. Chop into small (1/4") pieces.
Put the meat into an iron pan (something you can put in the oven later) and sear the meat until it has a nice, almost crunchy, crust. Set aside.

In another pot, boil the frozen peas and carrots per instructions. Drain.

In another pot, make up a batch of instant mashed potatoes (I think a serving for 6-8 will suffice).

Once the meat has been seared, the peas and carrots cooked and the mashed potatoes done, mix up the peas and carrots into the rib meat mixture.

Onto the top of that, pour the mashed potatoes.  Spread so as to cover evenly.
Add a generous bunch of fresh cracked black pepper.

Place contents in the oven for 20 minutes -- this will meld the flavours.

At 20 minutes, pull out and sprinkle a light layer of shredded cheese on top.

Set your oven to broil, put everything back in and watch it until it browns slightly on top (a couple of minutes will do).

Pull the concoction out and let it rest for five minutes or so.

This recipe is so good, you could start a restaurant.

shannon

Sensational Shark Steaks

This recipe works equally well for any fish, but is especially good for shark as that meat is pretty firm in general and can stand up to a lengthy cooking time.  I would think it would be especially good with catfish too.

Ingredients

• 3-4 shark steaks
• 1 TBSP Garlic Salt
• 1 TBSP Onion Powder
• 1 TBSP Thyme
• 1 TBSP Ground Pepper
• 1/2 TBSP Chili Powder
• 1/8 cup Worcestershire Sauce
• 1/8 cup soy sauce

Be sure to skin your shark.  This can be somewhat labor intensive as the skin is strongly bound to the meat itself.  

Similar to how you skin a catfish, you can eventually remove the skin by pulling and stretching the skin until it separates from the flesh.  You may need to help it along a bit by using a sharp knife to split off the connective tissue at key points but, with a little patience, you will eventually have a clean slab of firm shark meat to work with.

In a bowl, mix all of the other ingredients until you have a pretty think paste.

Put the shark steaks in a glass baking vessel, paint the paste on both sides of the shark steaks, cover and put them back in the refrigerator.

We want the shark to marinate in our rub for at least a couple of hours.

In a 325 degree oven, cook the fish for 40 minutes, flipping them over at 20 minutes.

I have eaten a lot of fish in my life and I can tell you that shark, following this recipe, will be some of the tastiest fish you will ever have.  Sort of reminiscent of Jamaican Jerk.

A little nugget of heaven

Shannon Norrell

WebDood CrawFish Pie

CRAWFISH PIE Recipe

1 Stick Butter

Saute Onion, Bell Pepper, 4 stalks celery

Add one can of cream of mushroom soup

2lbs crawfish meat

1/2lb grated cheddar cheese

1 can evaporated milk

1 tbsp seafood seasoning (salt, cayenne, red pepper, garlic powder, onion powder)

2 caps full of liquid crab boil

cornstarch to thicken (approx 1/4 cup)

Pour into 2 pie crusts, pinch together top and bottom 

Bake 400 degree oven until brown

Steps:

Saute 1 stick butter, Onion, Bell Pepper, 4 stalks celery

Add 2lbs crawfish meat

1/2lb grated cheddar cheese

1 can evaporated milk

1 tbsp seafood seasoning (salt, cayenne, red pepper, garlic powder, onion powder)

2 caps full of liquid crab boil

Thicken with Cornstarch (approx 1/4 cup)

Pour into 2 pie crusts, pinch together top and bottom 

Bake 400 degree oven until brown

Looks a lot like Chicken Pot Pie - only WAY more delicious!