Monday, October 24, 2011

Michael Symon's Cast Iron Pork Pie 10.24.11

Kale... Where have you been all my life???  Doesn't it seem like Kale came out of nowhere as an ingredient?

Now, you can't read a blog without hearing about the benefits.  Here's the Wikipedia paragraph that lists everything it does for you...
Kale is very high in beta carotenevitamin Kvitamin Cluteinzeaxanthin, and reasonably rich in calcium. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties.[1] Boiling decreases the level of sulforaphane; however, steamingmicrowaving, or stir frying do not result in significant loss.[2] Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.[3][4] Kale is also a good source of carotenoids.[5]
How can you not cook every recipe you find with this as an ingredient!

Like this.  Think Shepherd's Pie.  It's pretty basic, cooked meat, some type of filler for the meat and top with smashed potatoes and some cheese.  Reheat till the cheese is melted and just starting to char a bit.

Michael's recipe is terrific, click HERE to see The Chew website for his recipe.

I followed the recipe exact.  Then I started to think about it a bit.  Michael used nutmeg and cinnamon as spices.  Fine if you like savory, with just a bit of seasonings.  Me, I was after a kick.

A few days ago I blogged about Michael's spicy tomato blue cheese soup.  It was a terrific soup that uses sriracha sauce to add heat and I was in love with the soup.  I added just 1/2 a cup of the soup to the dish.  Not really enough to make it a stew at all, but enough to add that heat spice that I was after (and I love to use leftovers as an ingredient to stretch the foods I love).

I also had made some of Clinton Kelly's Texas Nachos a few days ago.  I used almost a whole jar of spicy queso cheese for the nachos.  I had maybe 1/2 cup left in the bottom of the jar.  I followed Michael's directions, but also added the leftover queso cheese on top of the cheddar.  Again, a nice little extra spice kick to the savory recipe.

And finally, as a tribute to Daphne, I doubled the amount of kale.  I had a BIG cast iron skillet.  needed to add something for volume, may as well add more of the healthiest ingredient.

And while I do not know about the taste of Michael's original recipe (I can only imagine).  I am sure it tasted just fine (think a really great Irish recipe).  I think I liked the extra spicy kick with my changes better.

It's just as good as you can imagine!

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