Monthly Archives: February 2015

Gala Pork Pies, I was feeling so hipster, I Put an Egg In It

Something I have seen, and screwed around a lot with lately is sticking eggs in random things. From ordering burgers topped with eggs, to sticking it in my marinara. They’re lovely. They take on sauces, mix well with oils and grease, compliment and coat. They also look pretty bitchin’ in savory pies.


A couple weeks ago, I stuck an egg in my pork pie. I had my friend Nikki over for a delightful day of baking. I fully admit that I initially had a hard time with this pie crust. If you read my blog often, you know I’m a fan of the butter crust. I use it for everything. However, for traditional pork pies, it calls for a hot water lard pie crust. Its different kids, but it still needs to be cooled down. If you don’t cool it down, its like rolling out really thick paste. I had to make it second time after the fact to make sure I hadn’t taken a bus down knuckle head lane.

There are a few ways to skin this cat. The first time I made them with Nikki, I put them in ramekins. It would have happily made about 6 of them, if I had 6 ramekins, and wanted to double the crust recipe. The second time I made it was in a rectangular dish. It fits the meat far easier.

For the filling

1 lb ground pork

1 lb pork tenderloin minced

2 slices of bacon chopped

1 white onion chopped

4 cloves of garlic chopped

1 apple minced

1 tbs sage

1 tsp salt+


1 raw egg

4 soft boiled eggs (6 if you’re using ramkins)

Combine your meats. Add in the apple, garlic, onion, sage, salt, pepper, and mix them. Soft boil your eggs (put them in water on the stove on high, and when they start to boil set the timer for 5 minutes. When the timer goes off, plunge them into ice water for 30 minutes, and peal). Cook a tsp of the meat mixture to make sure that you like what you have, season accordingly, and set these two aside while you make your crust

For the crust ( for an 8in rectangular baking dish. Double if using ramkins)

2 1/4 cups of flour

1/2 cup lard

1/2 cup butter

1 tsp salt

2 tbs boiling water

Mix together your flour and salt. Bring your water to a boil, as well as the butter and lard. Add the boiled water, and butter and lard to the flour, and mix it with a wooden spoon until it form into a crumbly dough. Form the dough together into a flat ball, and refrigerate it for an hour. Once your hour is up, kneed your dough into 2 equal sized balls. Roll out the first dough, flip it into your dish, and put approximately 1inch of the meat mixture into the bottom of the dish, and space out the eggs so they fit evenly, and fill the dish the rest of the way, but not over filling it. Roll out he final ball of dough and cover the top, joining the edges. Bake at 375 for 1 hour. Remove from the oven, cool to room temperature, and enjoy (about 3 hours).



Filed under Holiday foods, pork

Seafood Eggs in Purgatory. Its Monday. I Feel Like One of Those Eggs.

I feel like I have a literal and figurative cloud over me right now. Its a typical drizzly, rainy, wet Monday here in Seattle. I’m pretty sure the first world is plotting against me. My device I ordered isn’t functioning right, the Seahawks lost, my rennet and citric acid said it was delivered, but no package is in site, and I bought a $7 gallon of milk to make some beautiful home made mozzarella, that  I’m almost certain its passive aggressively going bad to add a little singe to the burn of not having any cheese making supplies.

Something has become apparently obvious though, after 5 years of being out of the military, judging by that last paragraph, I’ve turned into a whiny little bitch of a hipster. Will one of my good friends, pretty please, drive over here and back hand some sense into me.

This isn’t a tale of innovation, rather, its a tale of up-cycling my leftover marinara. Last night, my super bowl dish was diablo seafood marinara with pecorino crustini. Its absolutely one of the easiest things I make It requires no skill. Huzzah!

Diablo Seafood Marinara with Crustini


1 jar of your favorite marinara

1 onion chopped

4 cloves of garlic minced

Olive oil

1/4 cup white wine

the juice of 1 lemon

1 lb clams

1 lb shrimp

1 tsp chili pepper flakes

1 sourdough baguette

1 cup grated pecorino romano cheese

Parsley for garnish

salt and pepper to taste

Slice of a baguette, and give a light coating of olive oil to each side, and set them on a cookie sheet. Gently sprinkle a tad of cheese onto each slice, and pop it in the oven at 400 degrees for 5-10 minutes. Saute the garlic and onions in a tsp of olive oil until blanched, Add in your marinara, wine and lemon juice. Bring that to a high simmer and throw in your seafood. Once your shrimp has curled and your clams have opened remove it from the heat, sprinkle with a little pecorino, garnish with some parsley and Viola! You’re done. Eat like half and save the rest for the morning.

For your Eggs in Purgatory


3 cups of left over Diablo Seafood marinara

4 eggs

1/2 a leftover sourdough baguette

1/2 tsp+ cayenne pepper

Slice up the rest of your baguette and stick it in the oven at 400 degrees for 5-10 minutes. For the marinara, remove the seafood. and set it aside. You don’t want to over cook the seafood.  Bring the marinara to a simmer, add in the eggs and let them cook. Heat up the seafood for 30 seconds in the microwave, and gently scoop out the eggs onto a plate add the seafood, and your baguette slices, and serve. Now, pardon me while I head off to the range to blow off some much needed steam.



Filed under Appetizers, Italian