New recipes

The Hot Pepper Bar Pie

The Hot Pepper Bar Pie

The standard fare, a bar pie that's no more than about three centimeters thick, is why everyone's here (and why some former employees may have left to start their own thin crust joint, Rico's Pizza). The basic move, of course, is to drizzle Colony Grill's famed hot pepper oil over the pie, but even better is to order the bar pie with stinger peppers and then drizzle even more oil on top — sweet and spicy with a zesty sauce and cracker crust — a combination that put this dish on my list of most memorable meals of 2011.

Click for more of the Most Memorable Meals of 2011.

How to Make Vegetable Pie Recipes

At one time vegetable pie recipes here in the United States were considered eccentricity or weird. Most of the time when one mentions “pie” it is automatically thought of as a “sweet dessert”. It took me and many others a long time to look at meat pies as appetizing. I have even read recently that men would not eat pies with fillings of eggs and cheese like the quiche. For years, the thought of eating vegetable pie recipes was simply a “no-no”.

Regardless of how you feel about these pies, they can be very delicious with good ingredients and good seasonings. Some people have chosen to give up meat completely for reasons of personal beliefs, interest in nutrition or because of the high grocery bills. Many people around the world are looking for some good vegetable pie recipes or at least some meatless ones. If you are one, you can experience some fresh new flavors with these recipes. In the countries where the major part of the diet is derived from locally grown vegetables, it is much healthier compared to the countries whose diet is to consume processed foods.

For whatever reason you are interested in vegetable pie recipes, whether it a life time habit or just occasionally grains, whole grain pastas and legumes help to provide a balanced diet. These staples with the vegetables provide the daily nutrition for a meatless menu. This group of foods will fill you up and can have exciting flavor by adding seasonings, nuts or seeds.

I mentioned a little about the eggs and cheese quiche recipe these two foods play an important part in the vegetarian diet. They are both excellent protein sources and are so easy to work with in adapting to many different recipes. In countries around the globe, dishes containing eggs and cheese are eagerly consumed this is demonstrated by the popularity of quiche in many of the countries. Below I have given you some of my vegetable pie recipes to try. I am sure you will like them. Don’t be afraid to try different spices and ingredients.

Mushroom Potpie

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Dried porcini mushrooms and caramelized fresh mushrooms give this dish plenty of deep, earthy flavor. Sweet parsnips, garlicky kale, carrots and potatoes round out the mushroom filling, but if those don’t suit you, the filling is fully flexible. Substitute butternut squash, celery root or just about any root vegetable for the carrots, parsnips and potatoes. The entire dish cooks in a large ovenproof skillet, but you could also transfer the filling to buttered ramekins for individual pies, or divide the mixture between two 8-inch pie dishes for two separate pies. Rich and creamy, it feeds a crowd, and can easily be prepared in advance: Refrigerate the cooked filling overnight, then warm it on the stovetop, assemble and bake. The results justify the effort.

Recipe Summary

  • 1 ½ pounds lean ground beef
  • 1 cup chopped onion
  • ½ cup chopped green bell pepper
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • 1 cup frozen corn
  • 1 (2.25 ounce) can sliced black olives, drained
  • 1 tablespoon chili powder
  • 1 teaspoon minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ¼ teaspoon red pepper flakes, or to taste
  • ¼ teaspoon ground black pepper
  • 1 cup shredded Cheddar cheese
  • 1 ½ cups milk
  • 2 tablespoons butter
  • 1 tablespoon white sugar
  • ½ teaspoon salt
  • ½ cup cornmeal
  • 1 cup shredded Cheddar cheese
  • 2 eggs, lightly beaten
  • 1 tablespoon sour cream, or to taste

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Stir tomatoes, tomato sauce, corn, olives, chili powder, garlic, cumin, salt, red pepper flakes, and black pepper into the skillet. Bring to a low boil, about 5 minutes. Reduce heat to medium-low and let simmer for 5 minutes. Stir in 1 cup Cheddar cheese and continue to simmer until melted, 3 to 5 minutes. Remove from heat and transfer mixture to the prepared baking dish.

Heat milk, butter, sugar, and salt for topping in a large saucepan over medium heat until butter has melted, 2 to 3 minutes. Reduce heat to low and stir in cornmeal a little at a time, stirring vigorously with each addition, until smooth and thickened. Remove from heat and stir in 1 cup Cheddar cheese. Drizzle in beaten eggs slowly, stirring vigorously until combined. Pour mixture over filling in the prepared dish, smoothing evenly over the surface.

Bake in the preheated oven until top is golden brown and filling is bubbly, 30 to 40 minutes. Allow pie to rest for 10 to 15 minutes before serving.

Apple and Pear Pie with Hot Pepper Jelly

I had a bubbly email this week from a Pie Academy member about a recipe of mine that I hadn’t thought of in eons.

This happens periodically. Someone will reach out and mention a recipe, an article, or something else I wrote about years ago, and jog my memory. I always welcome these reminders, unless it’s to point out that I’ve contradicted myself with something I’ve written more recently, leaving me no choice but to reach into my bag of lame excuses and send one along.

My correspondent this week was Debbie, I assume from Minnesota because she had just entered one of my pie recipes in the Minnesota State Fair. The category she chose was “creative” apple pies, “creative” being the only guideline the fair officials had offered. (Note to fair officials: I get not wanting to quash the creative impulse by keeping the guidelines all loosey-goosey, but this is how you end up with entries like Raspberry Pesto Pie with Bacon Strip Lattice. Cooked in an Instant Pot. Remember – you have to taste these things.)

Debbie told me that she owns my apple pie cookbook, and when she decided to enter the creative category she promptly dove in and came upon my recipe for Apple and Jalapeño Tailgate Pie – tailgate from our Annapolis days, when my wife and I were Navy football season ticket holders. Debbie thought it qualified as creative, but worried that it might be too gimmicky – I did, too, when I first made the recipe more than a decade ago – until she tried it and was immediately smitten.

So were the judges. She said she received a fourth place ribbon for the pie, though I’m pretty convinced that was a typo and she meant to say “first” place. Everyone knows how unreliable that silly autocorrect thingy can be.

I made the pie again this week and I’m more convinced than ever that this is a keeper of a recipe, one worthy of a top seed in your fall pie lineup. About the only change I’ve made to the original is replacing some of the apples with pear slices. I think it makes for a juicier pie with a fuller, more complex flavor. I also had two slightly overripe pears on hand that I had to use up.

One of the things I think you’ll love most about the pie is the cornmeal streusel topping. The cornmeal gives it a delightful, buttery crunch that’s the perfect foil for the soft filling. Without a doubt, a first-place pie.

Incidentally, there are no fresh jalapeños in the pie, just a tablespoon or two of minced, pickled jalapeño slices. Their acidity works well in the pie. (Go ahead and use fresh if you like.) That, and a good helping of hot pepper jelly. The sweetness in the jelly makes up for the small amount of sugar in the recipe.

I’ll be really surprised if this pie doesn’t grab your fancy. It’s easy to fall into an apple pie rut pretty quickly when the season arrives, and this pie will remedy that real quick. It’s juicy, exotic, and spicy, and leaves your taste buds with a warm afterglow. Like I say, not a one-off wonder, but a recipe you’ll want to come back to time and again. Enjoy.

Pastry Note: If you don’t already have a favorite pie pastry recipe, I recommend the Good Basic Pie Dough, Three-Grain Butter Crust or the Cornmeal Pie Dough.


Cook ground beef in frying pan until brown. Add onion, carrots, celery, garlic, salt, pepper and nutmeg. Lower heat and cook for 10 minutes or until vegetables are wilted. Add beef broth, bring to a boil. Stir in enough of the butter/flour roux to make a thick gravy to bind the filling. Pour into large shallow baking pan and cool. The filling should be about 1-1/2 inches deep.

Cover the meat mixture in the pan with the corn and then top with the hot mashed potatoes. smooth potatoes evenly, brush surface with butter. Bake at 325 degrees F for 35-40 minutes.

Irish Fisherman’s Pie

Hello, hi! I’m back with a new recipe today inspired by our recent trip to Ireland!

Usually when we are heading on a trip I do extensive research about the food and the best places to eat. But for this trip I didn’t have high expectations for the food. I did have high expectations about the beautiful views (which were met), but in my mind Ireland’s food scene is all about meat and potatoes and I wasn’t that interested.

Maybe it was because I set the bar low, but I was pleasantly surprised by the food and excited to find seafood on almost every menu! Granted our route had us on the coast for the majority of the time, so I should have figured as much!

What is Fisherman’s Pie?

After a little digging, turns out Fisherman’s Pie may actually have British routes, but it was all over Ireland so I’m sticking with it – Irish Fisherman’s Pie, haha. It is a comfort food made with a creamy seafood base and topped with mashed potatoes. It is essentially a seafood version of Sheppard’s Pie.

It is almost always made with some sort of white fish , but other than that it seems like a bit of a catch-all dish to which you can add whatever your heart desires (or whatever you have laying around).

We found this to be true. Each version of Fisherman’s Pie we tried had white fish (usually cod) and then it varied from there. Most had salmon and shrimp, some had mussels and squid. We also found that the preparation varied – some were creamier with less massed potato on top, while some were loaded with potato, soaking up a lot of the creamy sauce.

I’ve created my own version of Irish Fisherman’s Pie based off my personal tastes – I hope you enjoy!

How to Make Irish Fisherman’s Pie

First we will start off by making a really simple mashed potato. Start by boiling russet potatoes for 20 minutes. Then mash them with butter and cream and season with salt and pepper. The potatoes will be the top of our pie!

For the seafood filling we are using 4 types of seafood:

*I used tilapia, but cod works well too.

We’ll start by making a roux with butter, flour and cream. To that we will season it with some dry wine, lemon juice, garlic, fresh dill, salt and pepper.

We’ll then cook the seafood in the hot roux foaming a delicious creamy, seafood filling for our pie!

The last step is assembly! I made the pie in 2 small cast iron skillets, but you can use 1 larger skillet or a ramekin – anything that is relatively shallow and can withstand the heat of a broiler will work.

Fill your pan/skillet/ramekin with the seafood filling, top with mashed potatoes and sprinkle with cheese (if desired). Put under the broiler for 3-5 minutes to brown the top and melt the cheese.

Recipe Summary

  • 2 ½ cups finely chopped red bell peppers
  • 1 ¼ cups finely chopped green bell peppers
  • ¼ cup finely chopped jalapeno peppers
  • 1 cup apple cider vinegar
  • 1 (1.75 ounce) package powdered pectin
  • 5 cups white sugar

Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.

Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.

Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.

Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.

Learn To Cook With Rihanna's Recipes

To celebrate appearing on the cover of our special December food and drink special issue &ndash and her somewhat gobsmacking shoot with Ellen Von Unwerth &ndash Rihanna also decided shared some of her family recipes with Esquire.

So, to learn how to make mac n cheese, shepherd's pie or a rum punch RiRi-style, read on.

1 | Mac A Rih's

Serves 4&ndash6
This was discovered by accident due to our gas running out halfway through making the original dish, but I fell in love with the taste and texture, so I've been making it to perfection ever since.

&bull 450g small elbow macaroni
&bull Salt (to cook macaroni)
&bull 1 medium white onion, grated
&bull 1 red bell pepper, julienned
&bull 6 spring onions, sliced
&bull ¼ cup yellow mustard
&bull ¼ cup ketchup
&bull 1 ½tbsps Eaton's Jamaican Scotch Bonnet Pepper Sauce
&bull 900g Colby-Jack cheese, shredded
&bull 1 cup water

Follow the directions on the package and cook the macaroni and drain in a colander. Leave a little of the water back in the pot, maybe a quarter cup or so. Place the macaroni back in the pot and return it to the stove. On a low flame, add the onion, bell peppers and half the spring onions and mix together with a rubber spatula. Once combined, add the mustard, ketchup and pepper sauce and mix together. Add the cheese a handful at a time and incorporate. If the sauce is too stiff, add more water to loosen to your desired consistency. Top with remaining spring onions and serve immediately.

2 | Cod Fish Cakes

Serves 8
Small crispy bites of protein and carbs. It's a perfect snack when you don't want a heavy meal.

&bull 225g boneless salt cod
&bull 2 cups vegetable oil (for frying)
&bull 2tbsps olive oil
&bull 4 thin slices of scotch bonnet, chopped fine
&bull 2 spring onions, chopped fine
&bull 2 garlic cloves, minced
&bull 1 medium white onion, chopped fine
&bull 2 sprigs fresh thyme, chopped
&bull 2 cups all-purpose flour
&bull 2tsps double-acting baking powder
&bull ½tsp onion granules
&bull ½tsp garlic granules
&bull ½tsp black pepper
&bull ½tsp old bay seasoning
&bull ¾ cup water

Rinse the salt cod of any excess salt then place it in a pot and cover with cold water. Bring to the boil and let the fish boil for 5mins then pour off the water. Repeat the process two more times pour off the water and set the fish aside in a bowl to cool.
Once cool enough to handle, flake the fish with the tips of your fingers. In a small pot, add the 2 cups of vegetable oil and heat to 325°F/163°C . (Hold on a low flame at this temperature until the batter is made.) Heat a small sauté pan and add the olive oil. Once the oil is hot, add the scotch bonnet, spring onions, garlic, onion and thyme. Sauté for 2mins and set aside.

In a medium bowl, sift the flour and baking powder, then add the onion granules, garlic granules, black pepper and old bay then add the flaked fish and mix together. Add all the veggies and half the water and mix together. The mixture should form a batter, but not too loose. Keep adding the remaining water a little at a time until you have your desired consistency. Adjust the heat to medium and with a teaspoon scoop the batter and with another teaspoon push the batter carefully off the spoon into the hot vegetable oil. Fry until golden, about 3&ndash4mins, while turning. Serve with sweet chilli sauce.

3 | Sweet Limeade

&bull ½ fl oz juice of one lime
&bull ½tbsp brown sugar, or agave nectar
&bull 2 fl oz water
Shake all together, pour over ice.

4 | Rum Punch
I'm Bajan, 'nuff said!

&bull 2 cups coconut rum
&bull 1 cup brown rum
&bull 1 cup water
&bull 2 cups mango juice
&bull 1 cup orange juice
&bull 20 dashes bitters (Angostura)
&bull Nutmeg, grated
Shake all together, pour over ice. Also garnish with grated nutmeg and bitters.

5 | Rih's Garbanzo Bean (Chickpea) Salad

&bull 1 cucumber, peeled and sliced
&bull 2 vine-ripened tomatoes, sliced
&bull 2 cups cooked garbanzo beans
&bull ¼ red onion, sliced thinly
&bull Salt and freshly ground black pepper
&bull 4tbsps extra virgin olive oil
&bull 4 large basil leaves, chiffonade-style

On a plate arrange the cucumber, tomatoes and beans. Add red onion and season with salt and pepper then drizzle the olive oil and top with basil.

6 | Shepherd's Pie

Serves 6&ndash8
A hearty dish that stands second to none when it comes to left-over food.

&bull 6 large potatoes, peeled and cut in 2in dice
&bull 2tbsps salt
&bull 350g ground beef
(80/20 meat/fat content)
&bull 1tbsp Walkerswood Jamaican
Jerk Seasoning (or any other)
&bull ½tsp black pepper
&bull ½tsp onion powder
&bull ½tsp garlic powder
&bull 3tbsps olive oil
&bull 6 cloves garlic, minced
&bull 1 large onion cut in ½-inch dice
&bull 3 spring onions, sliced
&bull 1 red bell pepper cut in ½-inch dice
&bull 4 sprigs thyme, chopped
&bull ¼ cup ketchup
&bull ¼ cup chicken stock
&bull 2 cups sweetcorn kernels
&bull 120g unsalted butter, cubed
&bull 2 cups Colby-Jack cheese, shredded

Preheat oven to 400°F/204°C. In a large pot, add the potatoes and salt, cover with cold water, set over a high heat, bring to a boil. Once boiling, lower to a medium heat and cook for approximately 10&ndash15mins or until tender. While the potatoes are cooking, prepare the filling by seasoning the ground beef with the jerk seasoning, black pepper, onion powder and garlic powder. In a large sauté pan on a medium heat, add the oil. Once hot, add the ground meat and fry until golden. Once done, add the minced garlic, onion, spring onions, bell peppers and thyme to the meat and cook for 5mins. Add the ketchup and chicken stock and cook until the liquid thickens, add the sweetcorn and set aside. Drain the potatoes in a colander and place them in a bowl. Add the butter and mash together using a whisk. Season with a couple of sprinkles of black pepper and garlic powder. In an 11in by 7in glass baking dish, place one-third of the mashed potatoes in the dish and use a rubber spatula to spread evenly. Add the meat filling and spread evenly, then add the remaining potatoes to make a final smooth layer on top. Press down firmly on the edges to create a seal so the mixture won't bubble up. Sprinkle with cheese and bake for 10&ndash15mins, or until golden brown.

7 | Salt fish and callaloo

Serves 4
This is the healthiest Caribbean dish you will find in my kitchen.

&bull 225g boneless salt fish
&bull 1 bunch callaloo, or 2 bunches of
fresh spinach, shredded
&bull 3tbsps extra virgin olive oil
&bull 2 garlic cloves, minced
&bull 1 medium white onion, diced small
&bull 2 spring onions, sliced
&bull 2 vine-ripened tomatoes, diced small
&bull 1 red bell pepper, julienned
&bull 2 thin slices of scotch bonnet, chopped fine
&bull 2 sprigs fresh thyme, chopped
&bull ½tsp garlic powder
&bull ½tsp onion powder
&bull ½tsp black pepper
&bull ¼tsp butter

Place the salt fish in a pot of water and bring to a boil. Boil for 5mins and pour off the hot water, then repeat the process two more times. Drain in a colander and set aside to cool. Once cool enough to handle, flake the fish and set aside.
Wash and drain the callaloo in a colander. Pat dry and set aside. Heat a large skillet or sauté pan and add oil. Once oil is hot &mdash but not smoking &mdash add garlic, white onion, spring onions, tomatoes, bell peppers, scotch bonnet, thyme and sauté for 2mins on medium heat, then add the flaked salt fish. Add a couple of sprinkles of garlic powder, onion powder and black pepper, then add the callaloo. Cook fish with callaloo for 10&ndash12mins or until all the water has evaporated. Add butter and a couple more sprinkles of onion powder, garlic powder and black pepper to taste. Serve as is, or with boiled white rice.

Pictures and recipes from Esquire's December food and drink issue, out now. To get Esquire delivered every month, check out our subscription offers.




* 2 eggs, separated
* 2 tblsp. flour
* 1 tblsp. sugar
* 2 cups grated fresh corn

Beat the egg yolks and add the flour, 1 teaspoon salt and a little pepper. Add the corn and fold in the stiffly beaten egg whites. Drop small spoonfuls on greased griddle or frying pan. Do not cook too fast.


4 l large ears corn
2 eggs, separated
2 tbsp. all-purpose flour
1 tbsp. sugar
Salt and freshly ground pepper
Unsalted butter

Cut the kernels from two ears by standing each ear upright on a plate, carefully slice beneath the rows in a steady downward motion. With the back of the knife, scrape the cobs to extract the juice.

Grate the kernels from the remaining 2 ears, cutting off the kernels at just half their depth and scraping off pulp on the cob.

Put all the corn kernels, pulp and juice into a bowl. The mixture will resemble scrambled eggs. Beat the egg yolks in a large bowl until light.

Beat in the flour, sugar, salt and pepper to taste. Stir in the corn. Beat the egg whites in a large bowl until stiff. Fold them into the corn mixture. Heat a heavy skillet or griddle over medium heat and grease it lightly with butter.

Drop the batter by small spoonfuls onto the skillet and cook until golden. About 30 seconds each side. Transfer the cooked fritters to a lightly buttered serving platter and keep them warm in a low oven while cooking the remaining fritters.


* 6 medium, cold boiled potatoes
* shortening
* 3 raw green peppers
* ¼ teaspoon celery salt
* salt and pepper

Chop potatoes fine, season with celery salt, salt and pepper to taste. Remove seeds and stem from pepper, wash drain and chop fine. Mix with potatoes. Put about 1 tablespoon of melted shortening in pan and when hot, add potatoes and cook slowly. When partly brown, fold into omelet shape in one side of pan. Fry until a rich brown.


* 1 cup sifted flour
* 1½ teaspoons baking powder
* 2 tablespoons sugar
* ½ teaspoon salt
* ¾ cup milk
* 1 egg
* 4 large apples

Sift dry ingredients. Add milk and egg. Beat well. Peel and core apples and slice in rings about ¼ inch thick. Dip rings in batter and drop into skillet containing ½ inch of hot melted shortening. Fry until golden brown on both sides. Drain on paper towel. Mix sugar and cinnamon together and sprinkle over fritters. Makes 16 to 20.


* 1 cup flour, sifted
* 1 tsp. baking powder
* ½ tsp. salt
* 2 tblsp. sugar
* 2 eggs, separated
* 3 tblsp. water
* 1 cup pitted sour cherries

Sift together the flour, baking powder, salt and sugar. Combine the beaten egg yolks with water and mix until smooth. Fold in the stiffly-beaten egg whites and add the cherries. Drop by spoonfuls into hot fat (360 degreesF.) and cook 2 to 5 minutes or until browned. Drain on absorbent paper and serve with powdered sugar or fruit sauce. Other fruits or berries may be used.


* ½ cup sugar
* 2 eggs, well beaten
* 1/3 cup butter
* 2 cups flour
* 3 tsp. baking powder
* ½ tsp. salt
* 1 cup milk
* ½ tsp. lemon juice
* ½ tsp. vanilla
* 1½ cups chopped peaches, fresh or canned
* whipped cream

Cream the butter and sugar, add the eggs and beat thoroughly. Sift dry ingredients together and add the milk slowly. Fold in peaches, lemon juice and vanilla. Drop by teaspoonfuls into hot fat. Fry golden brown. Serve with whipped cream or sprinkle with powdered sugar.

Shepards Pie Origin

Shepards pie (also known as Shepherd's pie or Cottage Pie) is a meat pie with a crust or topping of mashed potato. In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the pie dish was lined on the sides and bottom with mashed potato, as well as having a mashed potato crust on top.

The recipe has many variations, but the defining ingredients are minced red meat, cooked in a gravy or sauce with onions and sometimes other vegetables, such as peas, celery or carrots, and topped with a layer of mashed potato before it is baked. The Shepards pie is sometimes also topped with grated cheese to create a layer of melted cheese on top.

The term Shepards pie was initially used synonymously with cottage pie, regardless of whether the meat was beef or mutton. In England (and Australia and New Zealand) they would call the beef dish a “cottage pie” and the lamb dish “Shepards pie”. In England, the birthplace of this hearty dish, shepherd's pie is most often made with a ground-lamb filling.

Beloved by the British, this rich, protein-filled dish is traditionally made with a mashed-potato crust. Shepards Pie is also a traditional Irish dish made with ground lamb cooked with peas and carrots and topped with a mashed potato crust.