Hell I actually ATE my gall bladder... Made a nice roux, mixed in a little Rotel, and that sucka went down pretty good...:hihi:
Major brownie points for including the pictures. AND Southern Men earn serious brownie points for doing so much amazing cooking. And ya'll thought that it was only a man's heart that had the quickest route by tummy. Now, who can make good carnitas?
There are several Chinese restaurants here that serve a dish called meat pie. It is has thin "onion cake" on the top and bottom, and the innards are similar to what is described... Except I don't think there is a Asian equivalent for Rotel....
I used white cornbread mix, since I can't stand Jiffy. I don't like sweet stuff generally, and definitely not cornbread. Only personal preference though. You could definitely add salsa on top, OR if you make enough of the meat, pour that on top. I had two more meals-worth of meat mix leftover (started with just over a 1.5 pounds of ground.) Great pics! And you can't get better china than that which you don't have to wash!! Glad it turned out well (and it looked pretty darned similar to mine -- glad to know it wasn't beginner's luck.)
i have a recipe that is very similar to the one y'all are using. i can't remember the specifics so i have to find it cause i haven't made it in a few years. but i have always topped it with salsa. that is a recipe that you can do lots of variations and it is hard to puck up!:thumb:
The cornbread meat pie receipe sounds great, but you guys need to learn how to write receipes. How much of each ingredient do you use? How long do you bake it and at what temperature?
You need to learn how to cook. :hihi: Amount of ingredients depends on how much you're making. I cooked 1.5 pounds of meat, one onion, and one bell pepper and it was a bit too much for my 8 or 10 inch cast iron. Just season to taste. I ended up making three packets of cornbread, and used almost all of it. Bake according to the instructions on the packet, but it's generally 350 for about 16 minutes.
We're guys, we don't understand recipes. I'm awful with recipes.:hihi: Any cornbread mix will do, but here is my cornbread recipe. It's enough to fill a 10" iron skillet. 1 1/2 cup corn meal 1/2 cup flour 1 tablespoon baking powder 1 teaspoon baking soda, only if you're using milk 1 teaspoon salt 2 eggs 1 cup milk or buttermilk 2 tablespoon melted butter 1 tablespoon butter, for skillet Sugar is optional, I don't use it Preheat skillet with 1 tablespoon butter in oven. If you're just making the cornbread with no filling, 400 degree. For this cornbread pie, 350 degree. Mix dry ingredients in a bowl. Mix wet ingredients in another bowl. Pour wet over dry and mix together, but don't over mix. Filling recipe. This is where ingredients and amounts get difficult. I just wing it and sometimes have extra filling. 1 lb ground meat 1 med onion, chopped 1 small bell pepper, chopped 2 cloves garlic, minced 1 can Rotel, drained - 1/2 can if you don't like too much heat Seasoning to taste - salt, pepper, cumin, chili powder, etc. Whatever you prefer NLMD added drained kidney beans, which I will try next time. Brown ground meat and drain. Using some of the ground meat fat, saute onions and bell peppers. After a few minutes, add garlic. When done, add ground meat, rotel and seasonings and simmer for 5 minutes. Pour half the cornbread batter in preheated skillet. Place in oven for 5-10 minutes so batter firms up, but not cooked or browned. Remove from oven and add meat mixture, then cover with remaining cornbread batter. Place in oven and cook about 20 minutes, or until golden brown. Hope this works...
