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Re: RM Kitchen episode 1: Crock Pot cuisine
Posted: Thu December 12, 2013 1:49 am
by E.H. Ruddock
My wife got the same one at a yard sale for ten bucks. It's great.
Re: RM Kitchen episode 1: Crock Pot cuisine
Posted: Thu December 12, 2013 11:06 pm
by hbk
mookie wrote:hbk wrote:mookie wrote:This thread just inspired me to plan some crock pot barbacoa. *subscribed*
I loooooved the barbacoa I made in the crockpot. I over did it on the chipotle peppers and it was insanely hot...but I love insanely hot. My girlfriend was just angry.
She was angry at not being able to eat. Her anger may have been misdirected so I wouldn't worry.
Chipotle is insanely hot? Huh. Is a jalapeno hot to her?
The ratio of this can of concentrated chipotles that I bought to the rest of the dish was a bit unbalanced, but I personally loved it.
She's half Indian, so she has no excuse to be a wuss about spicy food
Re: RM Kitchen episode 1: Crock Pot cuisine
Posted: Fri December 13, 2013 7:01 pm
by mookie
hbk wrote:mookie wrote:hbk wrote:mookie wrote:This thread just inspired me to plan some crock pot barbacoa. *subscribed*
I loooooved the barbacoa I made in the crockpot. I over did it on the chipotle peppers and it was insanely hot...but I love insanely hot. My girlfriend was just angry.
She was angry at not being able to eat. Her anger may have been misdirected so I wouldn't worry.
Chipotle is insanely hot? Huh. Is a jalapeno hot to her?
The ratio of this can of concentrated chipotles that I bought to the rest of the dish was a bit unbalanced, but I personally loved it.
She's half Indian, so she has no excuse to be a wuss about spicy food
That argument doesn't hold up though because she gets angry at chipotle peppers!
Re: RM Kitchen episode 1: Crock Pot cuisine
Posted: Sun December 22, 2013 10:39 pm
by spike
currently crockpotting: sausage and peppers in sauce
Re: RM Kitchen episode 1: Crock Pot cuisine
Posted: Wed January 01, 2014 8:33 pm
by EJ
Simple crock meal stewing today.
Pot roast, potatoes, onions, garlic, carrots, celery, some chicken stock, onion soup mix, salt, and pepper.
Re: RM Kitchen episode 1: Crock Pot cuisine
Posted: Thu January 02, 2014 7:40 pm
by washing machine
I've not been potting as much as I could be this season, but then again January has historically been prime time for my crock to surface the north. Venison chili coming soon.
Re: RM Kitchen episode 1: Crock Pot cuisine
Posted: Thu January 02, 2014 9:54 pm
by Self
Our crock cracked last week. Any recommendations for a replacement?
Re: RM Kitchen episode 1: Crock Pot cuisine
Posted: Fri January 03, 2014 1:44 pm
by E.H. Ruddock
Self wrote:Our crock cracked last week. Any recommendations for a replacement?
Overstock has a nice Hamilton Beach 4 qt. one for 32 bucks.
http://www.overstock.com/Home-Garden/Ha ... earchidx=0
Re: RM Kitchen episode 1: Crock Pot cuisine
Posted: Mon January 06, 2014 11:42 pm
by washing machine
Venison chili has been cooking all day long. In a few short hours, I'll sup with the best of them.
Re: RM Kitchen episode 1: Crock Pot cuisine
Posted: Sat February 15, 2014 1:14 am
by spike
i made rick bayless's crock pot pork tinga recipe tonight. my wife is currently on a weird fodmap diet for digestion issues - so i had to omit the garlic, onion, and chorizo - but this was
still delicious. highly recommend.
i could only find two pounds worth of pork shoulder, so i doubled the recipe - including the chipotle peppers. while it wasn't insufferably hot, the spice did throw off the balance, so proceed with caution regarding the peppers and maybe just adjust the canning sauce as called for if you're making a bigger batch.
Pork Tinga with Potatoes, Avocado and Fresh Cheese
Serves 4 to 6
Recipe from Season 7 Mexico One Plate at a Time
INGREDIENTS
1 tablespoon vegetable or olive oil
1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
4 ounces chorizo sausage, removed from its casing
4 to 5 medium (about 3/4 pound total) red-skinned potatoes, quartered
1 large white onion, sliced 1/4–inch thick
1 garlic clove, minced
1 28-ounce can diced tomatoes, in juice (preferably fire-roasted)
2 to 3 canned chipotle chiles, en adobo, finely chopped
4 teaspoons chipotle canning sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon dried oregano, preferably Mexican
Salt
About 1/2 cup crumbled Mexican queso fresco or other fresh cheese like salted pressed farmers cheese
1 ripe avocado, pitted, flesh scooped from the skin and diced
Warm corn tortillas
DIRECTIONS
Heat the oil in a stovetop-rated slow cooker liner over medium-high heat. (If your slow cooker liner isn’t made from a material that can be used on a stovetop, use a very large (12-inch) non-stick skillet.) Once the oil is very hot, add the pork and chorizo in an single layer and cook, stirring until the meat has browned, about 6 to 8 minutes. Turn off the heat and if you’re using a skillet, transfer the meat and its juices into the slow cooker. Add the potatoes.
In a large bowl, combine the onions, garlic, tomatoes, chipotles, adobo sauce, Worcestershire, oregano and 1/2 teaspoon salt. Pour mixture into the slow cooker and stir to mix thoroughly. Cook for 6 hours at the highest temperature.
After six hours, gently stir the tinga. If the sauce seems too thick, stir in a little water. Taste, and season with salt if you think the dish needs it. Scoop into a large bowl, sprinkle with the fresh cheese and diced avocado, and serve with warm tortillas.
http://www.rickbayless.com/recipe/view?recipeID=234
Re: RM Kitchen episode 1: Crock Pot cuisine
Posted: Sat February 15, 2014 11:48 pm
by ---
Dear E.H. Ruddock,
Kalua Pig has commenced. Tomorrow, we dine on swine.
Best,
---
Re: RM Kitchen episode 1: Crock Pot cuisine
Posted: Sun February 16, 2014 12:30 am
by spike
Re: RM Kitchen episode 1: Crock Pot cuisine
Posted: Sun February 16, 2014 12:42 am
by ---
spike, that recipe a few posts up looks beyond awesome
i love everything about worcestershire sauce
Re: RM Kitchen episode 1: Crock Pot cuisine
Posted: Sun February 16, 2014 12:50 am
by spike
--- wrote:spike, that recipe a few posts up looks beyond awesome
i love everything about worcestershire sauce
it was even better as leftovers for lunch today.
Re: RM Kitchen episode 1: Crock Pot cuisine
Posted: Sun February 16, 2014 1:03 am
by EJ
spike wrote:--- wrote:spike, that recipe a few posts up looks beyond awesome
i love everything about worcestershire sauce
it was even better as leftovers for lunch today.
Good to hear. I definitely want to try that one out too. So many of those ingredients fit right into my gullet's wheelhouse.
Edit: one question - just curious, did you heat the crock liner directly on the stovetop? I've never done that and I can't with a ceramic liner. I'd just do the skillet first.
Re: RM Kitchen episode 1: Crock Pot cuisine
Posted: Sun February 16, 2014 11:52 pm
by E.H. Ruddock
--- wrote:Dear E.H. Ruddock,
Kalua Pig has commenced. Tomorrow, we dine on swine.
Best,
---
How did it turn out?
Re: RM Kitchen episode 1: Crock Pot cuisine
Posted: Mon February 17, 2014 12:45 am
by spike
EJ wrote:spike wrote:--- wrote:spike, that recipe a few posts up looks beyond awesome
i love everything about worcestershire sauce
it was even better as leftovers for lunch today.
Good to hear. I definitely want to try that one out too. So many of those ingredients fit right into my gullet's wheelhouse.
Edit: one question - just curious, did you heat the crock liner directly on the stovetop? I've never done that and I can't with a ceramic liner. I'd just do the skillet first.
i just used a skillet and transferred to the CP.
Re: RM Kitchen episode 1: Crock Pot cuisine
Posted: Sat February 22, 2014 4:50 pm
by dimejinky99
Re: RM Kitchen episode 1: Crock Pot cuisine
Posted: Sun March 02, 2014 10:09 pm
by spike
--- wrote:Dear E.H. Ruddock,
Kalua Pig has commenced. Tomorrow, we dine on swine.
Best,
---
i've got kalua pig in the CP right now. how'd your batch turn out, doks?
Re: RM Kitchen episode 1: Crock Pot cuisine
Posted: Sat March 15, 2014 4:41 pm
by spike
Corned beef brisket about ready to be devoured. Two Guinnesses down; I'm ready.
