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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Grilled Red Curry Chicken Over A Cranberry And Sweet Golden Raisin Couscous

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A quick trip to India was just what the doctor ordered. This dish has all the flavors of India and you don’t even have to leave home. It’s easy and delicious to make.

 

Grilled Red Curry Chicken Over Cranberry And Sweet Golden Raisin Couscous

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Nominated For “Best Italian Wedding Soup Recipes”

 

 

Italian Wedding Soup (2)

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To vote for my recipe please visit the link below. Category: Best 250 Italian Wedding Soup Recipes. My Italian Wedding Soup is #20

www.easyitalianrecipes.org/category/best-italian-recipes/

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English Meat Pie

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I thought that I’d go back to my childhood, for a recipe my mother always made. Mom’s English Meat Pie was the one I remember having for our early Sunday dinner. After church, my sister, my mom, and I would go shopping. I remember my mom making the dough for the meat pie and us girls helping. I wanted to recreate this dish and put my own spin on it.  I went to see the butcher, at Publix, and picked out a 3-pound piece of London broil. I’m sure of one thing, the English do not mix veggies in their meat pie. For example; English peas may be served on the side, but never in the pie.

My touch will be adding cremini mushrooms to the filling. I think it’s going to give an earthy element to the dish. I’m also going to be adding a full-bodied red wine, a Cabernet.

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Yields: 8 slices per pie
Equipment: 2-10 inch glass pie dishes, 2 sheet pans, dried beans, foil
Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 30 minutes

Ingredients:
4 tablespoons olive oil
1- 3 pound London broil
1 large onion, small dice
2 cloves garlic, minced
2 tablespoons of fresh thyme leaves
1 teaspoon Kosher salt
1 teaspoon freshly cracked black pepper
3/4 cup Cabernet
1-pint Cremini mushrooms, quartered
1/4 cup all-purpose flour
1 1/2 cups unsalted beef stock
3 dashes Worcestershire sauce
2 boxes of store-bought pie crust
2 eggs plus 1 tablespoon water, beaten

Directions:
Preheat oven to 350 degrees F.
On medium-high heat, preheat a heavy bottom pot, add 2 tablespoons of olive oil. Liberally season the meat with Kosher salt and black pepper, on both sides. Place the meat into the pot and sear the first side for around 2-3 minutes. Flip the meat and do the same to the other side. Remove the meat from the pot and set aside to cool.

Still on medium-high heat, in the same pot add 2 tablespoons of olive oil, diced onions, Kosher salt, and black pepper. Sauté the onions until translucent, about 1-2 minutes, then add the minced garlic. Next, add the Cabernet wine to deglaze the pot. Scrape the bits of the bottom of the pot and let the wine reduce by half, 2-4 minutes.  Add the quartered cremini mushrooms, 1/4 cup of all-purpose flour, and fresh thyme leaves, stir until all the flour is mixed well about 2 minutes. Continue cooking until the mushrooms become nice and brown, about 7-10 minutes.

In the meantime cut the London broil into 2-inch pieces. Add the meat back into the pot. Add the Worcestershire sauce and unsalted beef stock, stir to combine. Bring everything back up to a boil, reduce the heat to medium, and simmer for 1 hour. Remove the lid and continue to simmer for another 15 minutes to thicken the liquid, stirring occasionally. You don’t want it too runny, it should be thick.

Preheat oven to 425 degrees.
In the meantime, line 2 glass pie pans with store-bought pie dough. Next, is to *blind bake the crust.  Cover the dough circles with a piece of foil that’s bigger than the circle of dough. Fill with dried beans to weigh down the dough and bake at 425 degrees for 12 minutes, or until you start to see the edges get a little golden brown. Remove from the oven, grab the corners of the foil and remove the beans. Make holes in the bottom of the pastry with a fork to prevent it from puffing up. If it puffs, it should go down. Return the crust to the oven for 5 more minutes to cook the bottom of the pastry.

Using a slotted spoon, divide and evenly spoon the cooled meat filling into both pie shells. Spoon one ladle of the gravy over the meat of each one of the pies. Next, place the other piece of store-bought dough over the top of each pie. Crimp the edges of the pie. Using a small paring knife, vent the top. Brush both the pies with *egg wash. Place the pies onto sheet pans. and bake for 15 minutes or until golden brown.

Remove the pies from the oven and let rest for 20 minutes before cutting.

*Blind Bake: The process where the bottom crust is baked before adding the filling.
*Egg Wash: Two beaten eggs with 1 tablespoon of water.

If you want to make the pie dough from scratch, you can click on the link below for my Homemade Pie Crust.

 

Homemade Pie Crust

 

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