Shoe by Gary Brookins and Susie MacNelly for June 13, 2013

Ooooooggggggg . . .

Tell me he did not say “Remember the A la Mode”?

Grooooaaaaan.

That joke is so old that the cobwebs fell off of it !!!

It’s not quite the same as a chicken pot pie…It’s a pie of nothing but ground beef and pork. No gravy, no peas or other vegetable.

Until minces became endangered, we used to have mincemeat pie around here.

Heroes respect heroes. Cowards belittle the sacrifice of heroes. We know where Gary Brookins stands.

EVERYbody is doing a Pastis these days!

Canadian Butter Tarts are a pecan free version of the pie (basically). They do, however, have raisins in the filling.My room mate thought it would be “gross”. BUT I insisted on him trying one. He screwed up his face (he’s 27 yrs old, btw) and took a bite. He chewed. Swallowed. Looks at me and said “That’s f*cking awesome! Why didn’t I try this before?” I replied – “you’re black, and your mom probably doesn’t know the recipe, and didn’t know herself that they were that good. It’s all about your childhood, and stuff.” He nodded, and told me to get more. LOL

As the divorced man’s ex wife always said——Remember the Alamo—ny…..

It’s puh-KAHN! (sounds just like a ricochet)

Tigerchick: Probably a Texan with an oversize ego who didn’t serve, doesn’t know the history, but knows the slogan. BTW: If the Alamo was so damned sacred, why did they move it down the street?

Actually, no you don’t. GROG is talking about tourtiére pie. Pork ground with onions and simmered with seasonings, put in an unbaked shell, and frozen for at least several days before baking.

Tourtiére Pie

3 cups mashed potatoes3 pounds lean pork, ground1 cup water1/4 teaspoon nutmeg1/4 teaspoon allspice1 tablespoon salt1/4 teaspoon pepper1/2 cup onion, chopped2 pie pastry (2-crust size)

Directions:

In a saucepan, combine the ground pork, water, nutmeg, allspice, salt, pepper and onion. Cook over moderate heat for 30 minutes, stirring often to prevent sticking. Remove from heat; add the mashed potatoes and mix well. Cool.

Fill pastry-lined plates; adjust top crusts, slashing pastry to allow for the steam to escape as the pies bake.

Wrap tightly and freeze for at least a week before using.

Bake in a hot oven, 425 degrees F., for 40 minutes. Serve hot or cold.

Cook’s Note: Tourtiére or pork pie is a regional French-Canadian dish usually served at Christmas.

This recipe from CDKitchen for Tourtiére (Pork Pie) serves/makes 16

There are no doubt thousands of seasoning variations for this, but this one is pretty characteristic.

Like carrot and raisin salad – the fresher it is, the better. Home made beats deli every time.