Meat and Sweet Potato pie

When I was in BC last year, Annie brought me to an amazing little restaurant in Prince-Rupert. On the menu was a “Cajun Pie” that was absolutely delicious. I asked what was in it and when I got home I took some of the flavours that I loved that were in it and made it my own… I have made it quite a few times now and finally wrote down the proportions to share…

Because the boys are mixed on “spicy” I found a way to have all the flavour without the spice. Of course, if you like it spicy, add some cayenne to the spice mix or right to your plate.

For 2 pies (one feeds our family and the other is lunch or frozen for an easy supper)

  • 3 lbs of ground pork
  • 1 large sweet Potato (peeled and cut into small cubes)
  • 1 red pepper (chopped)
  • 1 large onion (chopped)

For the spice mix:

  • 3 Tbsp minced Garlic
  • Tbsp salt
  • 2 Tbsp Chili powder
  • 3 tsp oregano
  • 1 tsp white pepper (not black pepper, the flavour of the white pepper is important)
  • 1 1/2 tsp cumin
  • 1 tsp mixed spice (nutmeg/cinnamon/allspice/ginger/clove)
  • Crust for 2 pies

Mix all of the ingredients of the spice mix together to form a paste.

spice paste for Meat and sweet potato pie

Preheat oven to 350.

In a large pot, brown the meat and set aside. In the same pot as the meat was browned, add a bit of oil then add onion, sweet potatoes and red peppers and cook until soft. Add a bit of water to deglaze the bottom and then add the spice mix and add the meat back. Mix well so that all of the spices are incorporated and then make sure the seasoning is right by tasting.

Fill two pie dishes with the meat mixture, cover with pie crust and use a fork to pierce the pie all over. You can also put an egg wash over the crusts.

Bake for 45 min until Golden brown.

Meat and sweet potato pie

Perfect ribs…

I have shared these before, but they were not in my Recipe Page and didn’t have pictures so I though that I would share them again….

When I was young, one of my favourite places to eat was the Bar-B-Barn in Montreal. I remember going with my mom or my dad on many occasions, but these always remind me of my dad. Around the time I got married, I found the recipe for Bar-B-Barn ribs on the internet, from an article in the Montreal Gazette from 1990…

I have made this over and over in the last years and they have just gotten better and better through trial and error…

I usually use two racks of ribs when I make this recipe since that is usually how they are sold. I get the small ones because I rarely can find long ribs here, but either will do.

First, line a pan with tinfoil and put the dry rub together.

2 tbsp Kosher Salt
2 tbsp Paprika
2 tbsp Brown Sugar
2 tbsp Chili Powder
2 tbsp Garlic Powder

Lay the ribs on the pan and coat on both sides with the dry rub.

Ribs with dry-rub

Cover with more tin foil and seal tightly around the edges…

Bake in oven at 275 for about 2 1/2 hours….

Meanwhile, make the sauce…

In a sauce pan combine…

2 c Brown Sugar
1 c Apple Sauce (homemade is great 🙂 )
1/2 c Fresh Lemon Juice (about 2 lemons)
1/2 ts Salt
1/2 ts Paprika
1/2 ts Cinnamon
1/2 ts Pepper
1/2 ts Garlic Powder

Bring to boil and let boil for about 2 min and then let cool…

(homemade apple sauce)

Homemade apple sauce

Take the ribs out of the oven… When they come out they should already have a great colour…

Out of the oven with the dry-rub

Turn the heat up on the oven to 350, baste the ribs heavily with the sauce and bake for another 45min (adding more sauce to the ribs every 10-15 min)

The ribs will have no problem being fall off the bone tender…

Perfect ribs...

Sprinkle with lemon juice before serving,… it is essential 🙂

Hunan Dumplings

Hunan Dumplings

To make Dumplings

1/2 lb ground raw pork
2 tbsp finely chopped water chestnuts
1 tbsp tamari
1/2 tsp pepper
1/2 tsp sesame seed oil
about 36 wonton wrappers

Chicken or veggie stock

Green onions (chopped)

mix all ingredients together and fill wonton wrappers. Bring a large pot with veggie or chicken stock and chopped green onions to a boil and add dumplings in batches of a dozen for a few minutes (they will float when done)… the pork will cook while boiling… (this makes a good soup in itself with the broth and wontons)

When done, drain and add Peanut sauce

Peanut Sauce

1 cup smooth peanut butter
1 cup hot water
4 tsp tamari
2 tbsp rice wine vinegar
1 tsp sambal Olek or other garlic chile sauce
2 tsp of chopped green onions

heat all the ingredients on low heat in a sauce pan and add to dumplings… (great sauce for fresh spring rolls also)

serve with rice and garnish with green onions..

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