Ingredients with Measurements:
- 1 lb of Oreilles de Crisse (pork rinds)
- 1 lb of ground beef
- 1 can of corn
- 1 can of creamed corn
- 4 large potatoes, peeled and diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tsp of dried thyme
- Salt and pepper to taste
- 1/4 cup of milk
- 1/4 cup of butter
- 1/2 cup of grated cheddar cheese
Special equipment needed:
- Large pot
- Frying pan
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, boil the Oreilles de Crisse for 10 minutes until they are soft. Drain and set aside.
3. In a frying pan, cook the ground beef until browned. Add the onion, garlic, thyme, salt, and pepper. Cook until the onion is translucent.
4. In a separate pot, boil the diced potatoes until they are soft. Drain and mash with the milk and butter until smooth.
5. In a baking dish, layer the Oreilles de Crisse on the bottom. Add the ground beef mixture on top, followed by the can of corn and creamed corn.
6. Spread the mashed potatoes on top of the corn mixture and sprinkle with grated cheddar cheese.
7. Bake in the oven for 30 minutes or until the cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 35g
Protein: 22g
Substitutions for ingredients:
- Ground pork or turkey can be used instead of ground beef.
- Fresh corn can be used instead of canned corn.
Variations:
- Add diced carrots or peas to the ground beef mixture for extra vegetables.
- Use sweet potatoes instead of regular potatoes for a different flavor.
Tips and tricks:
- Make sure to drain the Oreilles de Crisse well to avoid excess grease in the dish.
- Mash the potatoes with a potato masher or fork to avoid overworking them and making them gummy.
- Let the dish cool for a few minutes before serving to avoid burning your mouth.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve in individual ramekins for a fancy presentation.
Garnishes:
Sprinkle with chopped parsley or green onions for a pop of color.
Pairings:
Serve with a side salad or steamed vegetables for a balanced meal.
Suggested side dishes:
- Caesar salad
- Roasted Brussels sprouts
- Steamed broccoli
Troubleshooting advice:
- If the mashed potatoes are too dry, add more milk or butter.
- If the dish is too greasy, drain the Oreilles de Crisse well and use lean ground beef.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to avoid foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Oreilles de Crisse Pâté Chinois is a traditional French-Canadian dish that originated in Quebec. It is a variation of the classic Shepherd's Pie, but with the addition of Oreilles de Crisse, which are deep-fried pork rinds.
Flavor profiles:
This dish is savory and comforting, with a crispy and slightly salty texture from the Oreilles de Crisse and a creamy and cheesy mashed potato topping.
Serving suggestions:
Serve hot with a side salad or steamed vegetables for a complete meal.
Related Categories
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Region: Canadian
Taste: Savory, Rich, Comforting, Meaty, Sweet