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March 02, 2014

Food Thread: One Pot Meals [CBD]
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Notice I didn't say crock-pot meals. That's because I don't have one, and have been blissfully unaware of their supposed utility for most of my life. But a heavy Dutch oven or similarly constructed pot will allow you to make all sorts of great stuff without having to attend to multiple pots and pans, and time everything for that magical (and nonexistent) point on the space/time continuum when everything is ready at the same moment. For instance, I bought a pork shoulder (picnic) (you damned yuppie scum have made pork butt too expensive) a few days ago that I peeled, marinated in some stuff (blend together chopped onion, garlic, parsley, thyme, balsamic vinegar, olive oil, salt, pepper, etc) for a full day, then braised at 300Â° for several hours, then dropped to 225Â° for another several hours. Then I cooled it with the top on, refrigerated overnight, and scraped the excess fat from the bottom of the pot. It ended up falling off the bone, was amazingly tender and juicy, and will be the focal point of several meals, and as many midnight snacks. It was so tender that pulling it was a breeze, even when it was cold. Total time for prep? 15 minutes.

Oh...that word? "Braise?" Yeah, that's the word for crock-pot cooking, and has been for about 200 years. Long before you hipsters bought your designer crock-pots, your grandmothers were using their Lodge kettles and cooking all sorts of fun stuff. And raising the Greatest Generation.

Before we move on to the recipe of the week, consider the basic Margarita, but garnished with several thin rounds of jalapeÃ±o pepper. I had one a few days ago and it was great! The alcohol rapidly extracted the heat from the peppers and the counterpoint of the sweetness of the drink and the punch of the peppers was fantastic. It was also quite hot, because the bartender left the seeds and veins in the peppers. So...if you are sensitive to chile heat, take out the seeds for a milder experience.

Chicken with Root Vegetables

1 4 lb. chicken cut into pieces, rinsed and dried
4 Yukon Gold potatoes, peeled and cut into large chunks
1-2 turnips, peeled and cut into large chunks
1-2 parsnips, peeled and cut into large chunks
1 lb. bag of baby carrots (or peeled-and-cut equivalent)
1 lb. pearl onions (frozen)
4 cloves of garlic cut in half
1 quart of chicken stock (low sodium or homemade)
Vegetable oil
Vinegar (malt, cider or red wine will be fine....whichever you prefer)
Kosher salt
Fresh black pepper

Preheat oven to 300Â° F.

Salt and pepper the chicken pieces.

On the stove, heat a six-quart Dutch Oven on medium-high. Add a few tablespoons of vegetable oil, and when the oil is shimmering, brown the chicken pieces on all sides until golden brown. It will be easier to do it in two batches. Yes, it is messy, and I have no clever way of avoiding the splatter.

Put the chicken in a bowl and cover with foil.

Increase the heat under the Dutch Oven to high. Add the potatoes, turnips, carrots, parsnips, and garlic and brown for a few minutes, stirring to ensure that they do not stick. Lightly salt the vegetables. Brown for a few more minutes and then add the chicken stock and stir for a few seconds to deglaze the bottom and sides of the Dutch Oven.

Return the chicken to the Dutch Oven, placing the pieces on top of the vegetables. Pour whatever juices remain in the bowl into the Dutch Oven. Lightly salt the chicken, cover and place in the oven for 25 minutes.

Sprinkle a few ounces of vinegar over the chicken and vegetables and return to the oven for another 25 minutes.

Remove the chicken from the Dutch Oven and place on a plate, covering with foil to keep warm.

Add the onions to the vegetables. Increase the temperature to 425Â° F, give the Dutch Oven a shake to loosen and mix the vegetables, and return it to the oven, uncovered, until the stock is completely reduced. If this seems to be taking too long, put the Dutch Oven on the stove and reduce over high heat. DonÂ’t be too concerned if the bottom browns a bit; that is the best part. Just donÂ’t let it burn.

Return the chicken to the Dutch Oven and serve, or cover and allow to cool, then refrigerate. ItÂ’s a great dish to make a day ahead of time, because it just gets better and better each time it is heated up (the vegetables continue to caramelize).

Posted by: Open Blogger at 08:00 AM | Comments (106)
Post contains 815 words, total size 5 kb.

1 mmm

Posted by: Dr. Varno at March 02, 2014 08:02 AM (V4CBV)

2 perfect timing! I am hunting a good pork green chilli recipe. My Spousal Unit purchased a huge pork loin roast and it wants using. As every breakfast place around here offers pork green chilli on everything, I've become an addict and need to make my own. I have been perusing food sites all morning and the main difference I'm seeing is to tomatillo or not to. Thoughts?

Posted by: RagamuffinB at March 02, 2014 08:09 AM (545ep)

3 Pork, the one you love.

Posted by: Dr. Varno at March 02, 2014 08:09 AM (V4CBV)

4 Posted by: RagamuffinB at March 02, 2014 12:09 PM (545ep)

I would roast the pork loin and use a cheaper cut for chili.

Posted by: CharlieBrown'sDildo at March 02, 2014 08:11 AM (QFxY5)

5 The pork shoulder recipe sounds a lot like the Russian recipe for Tushonka

Posted by: Dave Darnell at March 02, 2014 08:12 AM (0loOo)

6 It'll be great without tomatillo

Posted by: fastfreefall at March 02, 2014 08:13 AM (whJHe)

7 I hate onions. Sorry for the hate.

Posted by: eman at March 02, 2014 08:13 AM (AO9UG)

8 The other, other white meat!

Posted by: Andrew Sullivan at March 02, 2014 08:14 AM (UAMVq)

9 What i do is cook the shoulder and after i shred it, i add the chopped green chile,,garlic, onion, cumin. Etc and let it simmer for an hr or two. Badassed green chile meat burriltos bro.

Posted by: fastfreefall at March 02, 2014 08:16 AM (whJHe)

10 tomatillos are a must imho...along with roasted pealed poblanos...and of course, a few slices of bacon.

Posted by: dumbartist at March 02, 2014 08:18 AM (ahBY0)

11 I bought a 15lb bone in pork but that had been cut in half at Sam's a while back. Made BBQ'd pulled pork on one half, and a coffee rubbed pulled pork on the other. Both were delicious. (My own complaint about the coffee rubbed pork is that a 7.5lb roast fills my crockpot to much and the liquid came up to far and took off some of the coffee flavor, I need to get a bigger roasting pan.) And yes CBD, crockpot, because I'm not going to leave my oven on for 20 hours (which is how long I braise my pork but.) Although I have read the oven is actually the cheaper way to go.

Posted by: tsrblke, PhD(c) (No Really!) at March 02, 2014 08:18 AM (hq5sb)

12 Figures I'd be headed out when this goes up! Damn! I use a dutch oven too. Thinking about a pressure cooker after watching Jacques Pepin do a lamb curry in 20 minutes. Any recommendations?

Posted by: Y-not on the phone at March 02, 2014 08:19 AM (+CP1/)

13 Oh that reminds me, if not a roaster a better dutch oven. I have an old dutch oven. And old is wonderful for those, but it has feet (being designed for outdoor cooking) and thus impossible to use on my flat top stove (it'll still work in the oven.)

Posted by: tsrblke, PhD(c) (No Really!) at March 02, 2014 08:21 AM (hq5sb)

14 Although I have read the oven is actually the cheaper way to go.

Posted by: tsrblke, PhD(c) (No Really!) at March 02, 2014 12:18 PM (hq5sb)

Damned hipsters destroying the environment.

Posted by: CharlieBrown'sDildo at March 02, 2014 08:21 AM (QFxY5)

15 2 >> I have been perusing food sites all morning and the main difference I'm seeing is to tomatillo or not to.

I've just recently started making various chilis (in my crock pot ha ha ha) and I now consider that adding tomatillos should be required by law. Yum.

Posted by: GnuBreed at March 02, 2014 08:21 AM (cHZB7)

16 The Dutch oven works every bit as well as the crock pot, and I use mine all the time.

The crock pot keeps me from having to heat the entire oven, though. That's really the only reason I use mine. I can also clean the pull out in the dishwasher if I need to.

I smoke my pork butts and shoulders on a WSM, but beef short ribs in a Korean style sauce, chuck roasts, etc. were made for the crock pot.

Posted by: SARDiver at March 02, 2014 08:22 AM (ci7Fe)

17 4 steps. 1 find. 2 kill. 3 cook. 4 eat. Friggin yum!!!!

Posted by: Coldwaarrior57 at March 02, 2014 08:24 AM (bfaYc)

18 Ordinarily, CBD, I'd agree with you. A Winnco opened near us and they were having an extraordinary deal on meats, so I'm not kidding when I say we have a HUGE pork loin. And meat on hand is cheaper than buying more. My worry is that it will dry out as it is leaner but if I leave the fat in place I think it will compensate. And, whomever suggested it, I will definitely add bacon!

Posted by: RagamuffinB at March 02, 2014 08:26 AM (545ep)

19 Never had a crock pot until hubby got one for tailgates. I use mine to slow cook meat in broth (getting ready to pop in chuck roast), and then I refrigerate the cooked meat and broth overnight. In the morning I open the container and pop out the hard, white puck-o-fat and proceed with cooking whatever.

Posted by: Justamom at March 02, 2014 08:28 AM (Sptt8)

20 Posted by: CharlieBrown'sDildo at March 02, 2014 12:21 PM (QFxY5) Yeah I do find that part ironic. Most it's ease for me. Crockpot goes on counter, and I leave it there. With the oven I have to get out a roasting pan (again I don't have one the size of my crock pot) heat the oven, and keep it running all day and all night, which probably isn't good for my non-industrial oven. Then when I burn out the coil that's how much to replace? A lot less than a $35 crock pot. My parents bought an electric roaster, which they love, but boy is it massive.

Posted by: tsrblke, PhD(c) (No Really!) at March 02, 2014 08:29 AM (hq5sb)

21 I've loved green chili ever since a long camping trip out west in the 90s. McDonalds even had green chili cheeseburgers down from Mesa Verde. The version I do with tomatillas adds a nice tang to it.

Posted by: dumbartist at March 02, 2014 08:30 AM (ahBY0)

22 18 Ordinarily, CBD, I'd agree with you. A Winnco opened near us and they were having an extraordinary deal on meats, so I'm not kidding when I say we have a HUGE pork loin. And meat on hand is cheaper than buying more. My worry is that it will dry out as it is leaner but if I leave the fat in place I think it will compensate. And, whomever suggested it, I will definitely add bacon! Posted by: RagamuffinB at March 02, 2014 12:26 PM (545ep) I made this at Christmas time and it was excellent. I had trouble finding Pancetta in this small town so I just used bacon. Pancetta-Wrapped Pork Roast http://tinyurl.com/mzzse7h

Posted by: Tami [/i][/b][/u][/s] at March 02, 2014 08:31 AM (bCEmE)

23 Posted by: Justamom at March 02, 2014 12:28 PM (Sptt Easy Italian beef: cheap round (usually bottom, though sometimes I get top on sale). 1 packet/lb (roughly) Italian dressing mix 1/2cup water/packet. Mix, cook on high for 6-8 hours (yes, high.) Shred. Optional: Cool all night and remove the fat puck. Good on sandwiches. Great for parties.

Posted by: tsrblke, PhD(c) (No Really!) at March 02, 2014 08:32 AM (hq5sb)

24 Thanks for the recipe. Now I just have to get a dutch oven. Any recommendations?

Posted by: Captain Whitebread at March 02, 2014 08:33 AM (Pd9h2)

25 Just got back from the beer shop. My experiment for this week is Harviestoun Old Engine Oil Black Ale. It is poured but not yet sipped, I will now remedy that.

Posted by: Lincolntf at March 02, 2014 08:33 AM (ZshNr)

26 This thread is sick.

Posted by: E. Fudd at March 02, 2014 08:33 AM (6Nj7A)

using a crock pot, you don;t need to marinate-just throw everything in, even frozen meat

google cholent for fabulous one dish meal

Posted by: charleston at March 02, 2014 08:33 AM (O6OW+)

28 fish stew: > 2 pounds tilapia cut into spoon sized pieces > 1 medium sized onion chopped > 2 cloves garlic minced > 1 tomato chopped > 1 tbsp tomato paste > 1 can clam juice > 1/2 cup dry white wine > cilantro, oregano, pepper, salt, dash of tabasco 1. saute in olive oil the onion & garlic till onion begins to slightly brown. 2. add tomato & paste, and seasonings and simmer for a few minutes. 3. add wine, clam juice, and fish and simmer for about 10 minutes. 4. serve with toasted slices of baguette and a dry white wine.

Posted by: Angel with a sword at March 02, 2014 08:34 AM (hpgw1)

29 Le Creuset

Posted by: Y-not on the phone at March 02, 2014 08:35 AM (C+oFs)

30 I have not bought beef round in ages due to chewy, chewy memories. Definitely leaner than chuck, if it gets nice and tender. I'll check it out. Chuck is $4.89/lb but lots of waste. I usually do chuck for stew, stroganoff, etc and brisket to slice. Right now I'm trying to nourish my son (dislocated shoulder) and mom (total knee revision) back to health and so am feeding them red meat as doctor says.

Posted by: Justamom at March 02, 2014 08:37 AM (Sptt8)

crockpot liner, no cleanup

http://tinyurl.com/mvccy95

Posted by: charleston at March 02, 2014 08:37 AM (O6OW+)

32 A big YES to Le Creuset. Those things rock. Good heavy enameled cast iron - I couldn't burn anything in them if I tried.

Posted by: Dr Alice at March 02, 2014 08:37 AM (tRcjU)

33 20 Those roasters do a good turkey at Thanksgiving time if your oven is busy.

Posted by: Tuna at March 02, 2014 08:39 AM (M/TDA)

34 I call my old, 70's Le Creuset the "magic pot", for obvious reasons.

Posted by: Justamom at March 02, 2014 08:39 AM (Sptt8)

35 Engine Oil is not bad, but I'd prefer Guinness, so not all that special.

Posted by: Lincolntf at March 02, 2014 08:41 AM (ZshNr)

36 33 20 Those roasters do a good turkey at Thanksgiving time if your oven is busy. Posted by: Tuna at March 02, 2014 12:39 PM (M/TDA) I have one that I've never used. I was asking here at Thanksgiving if anyone had done a Turkey in one but few had with, it seemed like, varying results.

Posted by: Tami [/i][/b][/u][/s] at March 02, 2014 08:42 AM (bCEmE)

37 Does anybody else remember Stayabed Stew, from Peg Bracken's I Hate to Cook Book? I was raised on it. Good stuff. 2 lb. beef stew meat 1 can of tiny peas 1 cup sliced carrots 2 chopped onions 1 big potato, peeled and sliced 1 can cream of tomato soup thinned with 1/2 can water 1 bay leaf salt, pepper Mix in casserole dish with tight lid and bake in 275 degree oven for 5 hours. (I have tried using the Crock Pot for this, but the vegetables don't seem to cook through and it comes out much more watery.) This isn't glamorous but it is good.

Posted by: Dr Alice at March 02, 2014 08:42 AM (tRcjU)

38 (Looks up Le Creuset on Amazon)
(Sees price)
(Nearly coughs up a lung)

I guess I'd better start saving the ol' pennies and dimes...

Posted by: Captain Whitebread at March 02, 2014 08:43 AM (Pd9h2)

39 38 (Looks up Le Creuset on Amazon) (Sees price) (Nearly coughs up a lung) I guess I'd better start saving the ol' pennies and dimes... Posted by: Captain Whitebread at March 02, 2014 12:43 PM (Pd9h2) If you have a HomeGoods or even a TJMaxx/Marshalls near you, you can find them there at a reduced cost.

Posted by: Tami [/i][/b][/u][/s] at March 02, 2014 08:45 AM (bCEmE)

40 Willians Sonoma is having big sales right now. Saw good prices on le creuset. Or see if you have an outlet near you.

Posted by: Y-not on the phone at March 02, 2014 08:45 AM (Jelfu)

41 My piggy shoulder roast: 6-8 pound shoulder roast Salt Pepper Garlic Liquid smoke Stab the roast with a knife, put garlic clove quarters in the holes. Rub a couple pinches of salt and pepper all over. Put into crock pot/slow cooker, drizzle one tablespoon of liquid smoke over it, and cook on low for 6-8 hours, or high for 4-6 hours. I turn it once. When finished, I allow it to cool, then pull the bones out and shred the meat. With the remaining juices, I chop up potatoes, onions, carrots and celery and cook them on high till they're done. I do that because there's not much room left in my slow cooker to cook the veggies at the same time.

Posted by: model_1066 at March 02, 2014 08:46 AM (KWIwL)

42 No pressure cooker users here? Supposed to be esp good at hi altitude.

Posted by: Y-not on the phone at March 02, 2014 08:46 AM (Jelfu)

43 tsrblke - is that in a crock pot?

Posted by: Chi-Town Jerry at March 02, 2014 08:47 AM (b/lt+)

44 Tami is right, you can find Le Creuset on sale. If there is a Tuesday Morning store near you sometimes you can get REALLY lucky and get them there. And they really are a lifetime investment - you will never need another pot.

Posted by: Dr Alice at March 02, 2014 08:47 AM (tRcjU)

45 You can have my crockpot when you pry it from my cold, dead hands.

Wait, this isn't the gun thread.

Posted by: GnuBreed at March 02, 2014 08:48 AM (cHZB7)

46 39 38 (Looks up Le Creuset on Amazon) (Sees price) (Nearly coughs up a lung) I guess I'd better start saving the ol' pennies and dimes... Posted by: Captain Whitebread at March 02, 2014 12:43 PM (Pd9h2) If you have a HomeGoods or even a TJMaxx/Marshalls near you, you can find them there at a reduced cost. Posted by: Tami at March 02, 2014 12:45 PM (bCEmE) If you're lucky, you can find them at a thrift store.

Posted by: model_1066 at March 02, 2014 08:48 AM (KWIwL)

47 I haven't tried but others have suggested flea markets for cheap dutch ovens/le creusets.

Posted by: Tami [/i][/b][/u][/s] at March 02, 2014 08:49 AM (bCEmE)

48 My thing is frittatas. I like eggs, cheese and vegetables. I started out all fancy -- making them precisely on stove top in pan and then into oven. Now, not so much.

You can make these really nice. Or you can use what you have. For myself, I use whatever is around.

Meat - protein - whatever I have like sausage or ground meat, turkey. Small amount.

Veggies- left over or cooked or nuked -- I take a bag of broc and cauli -- nuke it for about 1.5 - 2 min. and anything else, onions, spinach etc -- seasoning.

In separate bowl -- beat 4- 6 or more eggs depending on size of pan or container -- throw in some cheese and season -- dump veggies and protein into egg bowl -- mix -- pour into pan (greased -- I use spray)like a pyrex -- oven 25 minutes at 400 degrees. Quick top broil. Works every time.

Usually I slice tomato and put on top -- in pyrex I use 9 slices or half slices -- rows of threes and I cut accordingly. Nine pieces. No matter the size I do the tomato thing. Stays in fridge all week for breakfast, snack or when I am starving, and must eat Now.

Last night I was making turkey chili -- had too much ground turkey. Used it to make small frittata with leftovers from fridge.

This may be too plebian for a cooking thread. For me, it was liberating to be able to get away from the stove thing and sliding it out perfectly onto a plate to now just putting it in the oven and leaving it.

Posted by: gracepmc at March 02, 2014 08:50 AM (rznx3)

49 That's because I don't have one, and have been blissfully unaware of their supposed utility for most of my life.

They're nice for us losers who can't stay home and watch the stove all day because we have to leave the house to earn money for food. Turn it on when you leave in the morning, hot dinner when you return to your house that hasn't burned down.

Posted by: HR at March 02, 2014 08:52 AM (hO8IJ)

50 I sometimes see Le Creuset magic pots at Homegoods. I bought a large, oval dutch oven (Rachel Ray) at Sam's for a good price. It has been very good. These are expensive, but a one-time purchase.

Posted by: Justamom at March 02, 2014 08:53 AM (Sptt8)

51 I have no clever way of avoiding the splatter.

At any housewares department you will find spatter screens - wooden-handled round frames with screening inside to lay across your spattering pan or pot. Easy to lift one side slightly to get your turning tongs in without letting much spatter out. Wash in the dishwasher. I've got two sizes - 12" and 8".

Posted by: soggybottom at March 02, 2014 08:54 AM (RNNZb)

52 Antique Malls are the place for finding good enamelware.

Posted by: garrett at March 02, 2014 08:55 AM (r1RNB)

53 51 I have no clever way of avoiding the splatter. At any housewares department you will find spatter screens - wooden-handled round frames with screening inside to lay across your spattering pan or pot. Easy to lift one side slightly to get your turning tongs in without letting much spatter out. Wash in the dishwasher. I've got two sizes - 12" and 8". Posted by: soggybottom at March 02, 2014 12:54 PM (RNNZb) I use parchment paper

Posted by: model_1066 at March 02, 2014 08:55 AM (KWIwL)

54 Posted by: Chi-Town Jerry at March 02, 2014 12:47 PM (b/lt+) Yes. Given the size meat I use (4lbs or so) a 6qt crockpot. Once for a party I bought 11lbs and did 2 pots!

Posted by: tsrblke, PhD(c) (No Really!) at March 02, 2014 08:56 AM (hq5sb)

55 44 Check the kitchen aisle at TJ Maxx. If you're lucky and get there before anybody else that is. Costco occasionally will have pieces at a good discount also.

Posted by: Tuna at March 02, 2014 08:57 AM (M/TDA)

56 re: Le Creuset. Is it really the end all of cast iron? I like my enameled Lodge Dutch Oven, and so do some others:

http://is.gd/Q21kG3

Pretty good pot for a lot less price.

Posted by: Jay in Ames at March 02, 2014 08:58 AM (n1pvU)

57 Nacco is my preferred brand of Enameled Kitchenware.

Posted by: garrett at March 02, 2014 08:59 AM (r1RNB)

58 Le Creuset changes their colors often so I assume pieces in discontinued shades go to the discount retailers.

Posted by: Tuna at March 02, 2014 09:01 AM (M/TDA)

59 By happy coincidence I have some brats simmering in the crockpot as we pixelate. They're bathing in Dogfish Head ale, and now my home is redolent of cider, spices, and piggy. This, plus good books, is an ideal day.

Posted by: All Hail Eris at March 02, 2014 09:02 AM (QBm1P)

60 59 Recipe please. Sounds delish.

Posted by: Tuna at March 02, 2014 09:03 AM (M/TDA)

61 Yeah. I have several cast iron cooking utensils of various size and weight --some enameled and some not. I also have a couple of pressure cookers; one that is a couple of decades old, and a larger one I use for bulkier items. The pressure cookers do anything from hard boiled eggs in three minutes or so (plus decompress time) to brown rice and wild rice (10-20 minutes or so). Be it pressure cooker or cast iron pots, the process is always the same: braising. Did you know you can cook a cheese cake in a pressure cooker?

Posted by: TOF at March 02, 2014 09:04 AM (PV2IU)

62 My take on green chili from a Panamanian chick my dad was dating a while back:

Pork butt
Metric shit ton of peppers (jalapeno, anaheim, etc.)
One or two whole onions
One whole tomato
Several containers of low sodium chicken stock
Cilantro

Fire roast and peel all veg. Seed the peppers if you're a pussy.
Throw all veg into blender, Ninja, Cuisinart, whatever. You want a thick paste.
Chop up (2" pieces) and sear pork butt in large, heavy bottom pan. Turn to make sure all sides are nice and browned.
Transfer pork and veg paste to large roasting pan, crock pot, whatever will hold it all.
Cook it low and slow all day long. If it gets dry, add chicken stock. Take it off heat and refrigerate over night.
Cook it low and slow all day long. Continue adding chicken stock as needed.
An hour or so before service, add roughly chopped cilantro.
Serve on warm tortillas with extra sharp Vermont white cheddar and sour cream.

You're welcome.

Posted by: Smaulz at March 02, 2014 09:04 AM (AbcTu)

63 The percentage of people afraid of pressure cookers is larger than those terrified of climate change. Their fears are based on facts just as sound as the settled science. Pressure cookers are the king of cooking vessels.

Posted by: doowleb at March 02, 2014 09:05 AM (EoE58)

64 60 Oh, it's just Johnsonville brats and half a big bottle of DFH Positive Contact ale. Total bachelor/-ette food.

Posted by: All Hail Eris at March 02, 2014 09:06 AM (QBm1P)

65 36 Good results on a medium sized turkey. I remember my grandmother using her electric roaster all the time. I guess it was quite the convenience when they were first introduced.

Posted by: Tuna at March 02, 2014 09:08 AM (M/TDA)

66 Just for general information, the Boston Butt and Pork Shoulder are the same cut of meat. It's like how they're now calling prunes "dried plums".

Posted by: Luke at March 02, 2014 09:08 AM (32FX2)

67 chile verde pork shoulder, cut in cubes, fat removed jars of green salsa (la victoria or herdez) onion, chopped cans of chopped chiles (or jalapenos) flour (to thicken) brown the pork and onion in oil until crusty and almost done. add the jars of salsa and chopped chiles. simmer over medium low heat, stirring often. the longer it cooks the tenderer the pork. stir a few spoonfuls of flour into a cup of warm water until combined, and add to stew pot. serve with warm flour tortillas and shredded cheese and sour cream if you wish. enjoy! (hope the formatting turns out and this is readable)

Posted by: concrete girl at March 02, 2014 09:10 AM (fj83a)

68 63 The old ones used to blow their tops, spewing the contents all over the kitchen thus the fear.

Posted by: Tuna at March 02, 2014 09:12 AM (M/TDA)

69 Round, pointed toothpicks are very handy to have if you are cutting a piece of meat to stuff. Insert toothpicks in X pattern to hold things together after stuffing. Very cheap, at about a buck a box for 500.

Posted by: Bill at March 02, 2014 09:17 AM (uvyrw)

Never used a pressure cooker for actual cooking, we only use it for canning.

Mostly use the pre-made meals when time is short or the BH is out of town.

I love being able to come home from work, open a jar of veggie venison soup, 10 min of heatup and enjoy.

Posted by: PMRich at March 02, 2014 09:19 AM (KDUNf)

71 I have a dutch oven -- and it's great. However, you're really missing out on the crock pot because with a crock pot you can actually feel safe leaving the house and letting the food cook all day while you're at work. Unlike with the dutch oven, you don't have the oven or stove on to cook. Huge advantage on days you'll be working late, etc.

Posted by: Dancing Queen at March 02, 2014 09:21 AM (FDGeg)

72 I love being able to come home from work, open a jar of veggie venison soup, 10 min of heatup and enjoy. Vac sealers are good for this, too.

Posted by: garrett at March 02, 2014 09:21 AM (qE/jJ)

73 Don't think I would trust a vac sealer for something with meat already in it.

Posted by: PMRich at March 02, 2014 09:23 AM (KDUNf)

74 Posted by: Luke at March 02, 2014 01:08 PM (32FX2)

The Boston Butt has the shoulder, and the picnic has more of the leg.

Take a look at the link for some very interesting 3D renderings of hogs.

Posted by: CharlieBrown'sDildo at March 02, 2014 09:23 AM (QFxY5)

75 Don't think I would trust a vac sealer for something with meat already in it. You freeze it.

Posted by: garrett at March 02, 2014 09:23 AM (qE/jJ)

76 Vac Seal Bags will happily go from the freezer to a pot of boiling water.

Posted by: garrett at March 02, 2014 09:24 AM (qE/jJ)

77 @23 You can do better than that.
Variant Italian Beef
Chuck roast (when braising, connective tissue is good, plus it's generally cheaper than round.)
salt (about 2 tablespoons)
black pepper (about a teaspoon)
1 can beer (American-style pilsner. Cheap is fine, as long it mainly uses barley malt instead of rice/corn sugar.)
1 cube bouillon
1 can beef broth
3-4 cloves garlic (whole)
a tablespoon or a bit more of Italian seasoning. (not salad dressing mix, just the big shaker of mixed herbs you can get almost anywhere).
Drop it all in the crock. (I suggest the beer and salt first, since the latter will make the former foam up.)
Cook it on low for about 9 hours, and it should be fall-apart tender.
Use a dipper and pour broth over the open buns before adding meat. (If you want some crunch, put some garlic spread on the bun and toast it first.)
Pickled pepperochini and/or banana peppers and/or giardiniera are traditional, but optional.

Posted by: Luke at March 02, 2014 09:24 AM (32FX2)

78 I make my green chili stew with beef, cut into 1 or so inch cubes. Brown in canola oil, add chopped onions and minced garlic and cook until translucent, add potatoes and beef stock and however many chopped green chilis you want, I use a lot because I like the hot stuff. Sometimes I put in drained whole tomatoes from a can and sometimes not but I haven't used tomatillos. I usually also put about a teaspoon of cumin in mine because it brings up the chili flavor.

Posted by: huerfano at March 02, 2014 09:25 AM (bAGA/)

Primary reason for the canned meals is the potential loss of power due to storms, freezer not a good option for this.

Canned food is technically only good for about 1 yr, so I get forced to eat all of this yummy stuff so we can keep everything rotated.

Posted by: PMRich at March 02, 2014 09:26 AM (KDUNf)

80 I do not do fancy cookware, cast iron is it! Kids are fighting over who will inherit it after I am gone. French names and $$ are not my style. Find a Lodge factory outlet (mostly in the south). The babying it is the only fuss but it is incredibly cheaper and will last generations (glancing fondly at my gram's frying pan)

Posted by: FCF at March 02, 2014 09:27 AM (Khja4)

81 gun thread up

Posted by: Village Idiot's Apprentice at March 02, 2014 09:36 AM (iYeAD)

82 I'm waiting for Mrs928's chick pot pie to cool. If you have only eaten store bought pies, you have no idea what a pot pie is.

Posted by: toby928© at March 02, 2014 09:39 AM (QupBk)

83 closest to Chicago Italian beef I've found...

In 3 cups water put 1 tsp.each of salt, black pepper, dried oregano, dried basil, onion salt, dried parsley, garlic powder, a bay leaf and a 0.70 pkg. of dry Italian salad dressing mix. Bring to just boiling and pour it over a 5 lb. rump roast in a slow cooker or dutch oven. Cook until it's falling apart and shred it in the juice with a couple forks. On rolls with peppers and provolone cheese it's awesome. imho of course.

Posted by: dumbartist at March 02, 2014 09:42 AM (ahBY0)

84 I do not do fancy cookware, cast iron is it! Kids are fighting over who will inherit it after I am gone. French names and $$ are not my style. Find a Lodge factory outlet (mostly in the south). The babying it is the only fuss but it is incredibly cheaper and will last generations (glancing fondly at my gram's frying pan)

Posted by: FCF at March 02, 2014 01:27 PM (Khja4)

Lodge also makes an enameled dutch oven (like Le Creuset and Staub), in addition to their line of uncoated cast iron products. Very reasonably priced, and probably available at your local hardware store.

The addition of enameling to a cast iron product has its advantages. Some liquids and sauces can react with the patina of even a well-seasoned cast iron dutch oven. Also, an enameled dutch oven is easier to clean (i.e. you can use soap). I have both kinds, but find myself using the enameled product more frequently.

Posted by: CQD at March 02, 2014 09:47 AM (L9te5)

85 You don't want political comments on this thread and then you run a map of Ukraine from the Russian perspective above-the-fold even?! That's unfair!

Posted by: [/i]andycanuck[/b] at March 02, 2014 09:50 AM (hn5v5)

86 (Looks up Le Creuset on Amazon)
(Sees price)
(Nearly coughs up a lung)

Ha! My mother is bequeathing hers to me in her will. The crazy thing is, she got them as a safety award from the refinery where my dad worked.

It's 75 here today. (I know, shut up.) Didn't feel like turning on the oven so I grilled off some chicken breasts and made a Southwestern Chopped Chicken Salad. Iceburg lettuce, scallions, red bell pepper, cilantro, avocado, corn, black beans, chicken, and a dressing made of light mayo, greek yogurt, ranch mix, and taco seasoning. It's one of my favorite warm weather dishes because I don't have to use the oven, and it's great served cold.

Posted by: no good deed at March 02, 2014 09:56 AM (vBhbc)

87 Green chile is generally just salsa verde...find yourself a recipe for that ( tomatillos are a must) then you can use it on whatever you please. I make fresh salsa verde and salsa negra every week. Totally addicted to the salsa negra.

Posted by: Tammy-al Thor at March 02, 2014 10:41 AM (Pfvig)

88 Also, I keep meaning to ask y'all.... I assume you mean cast iron when you speak of Dutch Ovens, but when I went looking for new pots and pans last year, it seems to me that the size of pot I always use for soup and such is also called a Dutch oven. I's day it's about 8 quarts. Just plain old stainless steel. So now I'm wondering if the recipes I've been avoiding because they called for a Dutch oven (and I didn't feel like hauling out our huge one) really meant just this basic pot?

Posted by: Tammy-al Thor at March 02, 2014 10:46 AM (Pfvig)

89 29 Le Creuset +1 I have a 7 1/2 qt and. 13 1/2 qt. yeah, from my cold dead hands

Actually, both were gifts, I'm a lucky, lucky girl. I insisted that they shop at the outlet store which will save a lot of money. Heck, they have a clearance section at the outlet store. If you don't care about color you can get really good deals that way. And like others said, Homegoods, TJMaxx, Ross, & Tuesday Morning are all good options. For me, it's usually when I'm not looking for an item that I find the best deal.

Posted by: lindafell at March 02, 2014 10:47 AM (PGO8C)

90 My main use for my pressure cooker is artichokes: trim them and cook on a rack with 1 C. water for 15 min. at 15 Lbs. pressure.

Posted by: WCGreen at March 02, 2014 11:20 AM (2Jii5)

91 50These are expensive, but a one-time purchase.

Unless you drop your 8 quart Le Creuset enameled cast iron pot onto a concrete garage floor. Don't ask me how I know this.

By then, I was so hooked on it that I had to replace it. The original one was a wedding present, and when I saw what it was going to cost to replace it, I said to my self "Damn, who got me that, and did I thank them profusely enough?"

Posted by: Splunge at March 02, 2014 11:26 AM (qyomX)

92 Tramontina dutch ovens are a fairly reasonably priced alternative...

Posted by: Phil at March 02, 2014 11:31 AM (QzdcC)

93 One Pot Meals are a favorite of mine. Two cookbooks I use a lot for this: The Best 30-Minute Recipe from the Editors of Cook's Illustrated Specifically, two chapters are devoted to this: Skillet Suppers and Skillet Pasta. Really quick. Really delicious. The second cookbook I grab that has a handful of "one-pot" prep dishes is one dish meals by The Culinary Institute of America. The book is more about a balance of nutrients in one dish, but has many one-pot type recipes. Others in the book are time consuming, using multiple pots, yet, still delicious.

Posted by: artisanal 'ette at March 02, 2014 12:37 PM (IXrOn)

94 Used to use a crock pot for all kinds of dishes but since preparing them in a Dutch oven I hardly ever use the crock pot anymore, beef stew, pot roast, corned beef, and various other dishes.

Posted by: KWDreaming at March 02, 2014 12:51 PM (/yOZJ)

95 I'm having a pork shoulder picnic in a few minutes with homemade baked beans (in a bean pot) and cole slaw....

Posted by: KWDreaming at March 02, 2014 12:52 PM (/yOZJ)

96 My favorite jalapeÃ±o Margarita is the pineapple-jalapeÃ±o one at the Second Street Bistro in Livingston, Montana. There's no chili slices floating in it as they use a generous dash of jalapeÃ±o oil. It floats on top, fusing the Margarita with its fiery goodness and gradually becomes less hot as the drink is consumed.

Posted by: jix at March 02, 2014 01:03 PM (emTP6)

97 After years of wanting a Dutch oven, I finally coughed up for a deluxe Caphalon model about 5 years ago. OMG! How did I cook without it? I love that Dutch oven and use it whenever I can. Don't own a Crock Pot Â— due to bad memories from the concoctions my roommates cooked up in them during college in the 1970s.

Posted by: jix at March 02, 2014 01:07 PM (emTP6)

98 Anyone have the Breville Fast Slow Cooker? It's an electric slow cooker with sear function and pressure cooking.

Posted by: Y-not on the phone at March 02, 2014 01:18 PM (vWh8x)

99 Get a bunch of pink Hawaiian salt. Rub it all over the pork shoulder. Cook in a dutch oven at low heat for 16 hours (200). Then eat it. Get a butcher to cut you the short ribs, but leave them together with the meat on. Rub with your favorite rub. Then put on a smoker at 225 degrees for 5-6 hours. Amazing.

Posted by: Jeffrey Carter (@pointsnfigures) at March 02, 2014 02:04 PM (LnE5F)

100 Costco has what look like very nice enameled Le Creuset alternative at a fraction of the price. we use our crock pot occasionally because, as others have mentioned it's nice to be able to leave something cooking all day when both of us are working.
Pork butts are still cheap at costco, and go straight into the WSM for 14 hours to provide yummy cores of various meals (you have not lived until you have pulled pork lasagna).
I use my lodge dutch oven a lot to make bread...

Posted by: Mr. Bingley at March 02, 2014 02:24 PM (TWrD6)

101

Crock pots are easy, but has anybody else found crock pot dishes end up somewhat bland, no matter what spices you use? It drives me nuts - things cooked in my crock pot just don't seem to taste as good as stuff made in the Dutch oven.

Speaking of my Dutch oven, which I love, here's a tasty stew for lamb stew lovers:

Potato and lamb stew with roasted garlic:

Preheat oven to 350. Take a whole head of garlic, remove the papery skin, wrap the head in foil and bake it for 45 minutes. Cool it for 10 minutes. Separate the cloves and squeeze to extract the pulp. Toss the skins and set the garlic aside.

Heat the Dutch oven over medium-high heat and either heat up a few tbs. of olive oil or coat it with cooking spray. Add 4 cups of chopped onion, saute for 10 minutes. Add 4 cloves minced garlic (not the roasted garlic), saute another minute and then spoon the mixture into a bowl.

Dredge 2 pounds of boneless leg of lamb (cut into bite-sized pieces) in 1/2 c. of flour. Heat a tbsp. of olive oil in in the Dutch over oven medium high heat and add half the lamb mixture, sprinkled with a bit of salt and pepper. Brown the meat for 6 minutes and then add it to the onion mixture. Repeat with the rest of the lamb.

Add 1 cup of dry red wine to the pan, scraping the pan to loosen the bits. Stir in the lamb and onions and 3 cups of beef broth. Bring to a boil. Cover, reduce heat, simmer for an hour.

Stir in about 3 cups of cubed peeled sweet potatoes, 3 cups of cubed Yukon gold potatores and 2 cups of peeled parsnip slices. Cover and simmer 30 minutes.

Stir in the roasted garlic, salt and pepper to taste and 1 tbsp. fresh chopped rosemary, Simmer 10 minutes.

Serves 8. Like most stews, it's even better when reheated.

Posted by: Donna and V. (no ampersand) at March 02, 2014 03:02 PM (R3gO3)

102 use chicken stock with that pork shoulder for a great flavor

Posted by: JB at March 02, 2014 04:29 PM (K/J3u)

103 "Funny. I just watched a Jacques Pepin episode where he made a yeast based bread in a pot. Looked great. The thing that stops me from making bread is the mess. This would be perfect."

I actually use Pepin's recipe for regular bread (only I use whole wheat flour) and then bake it in the pre-heated 450Âº dutch oven, comes out great.

Posted by: Mr. Bingley at March 02, 2014 06:04 PM (TWrD6)

104 #63: I'm not exactly afraid of pressure cookers, myself, but my grandfather permanently lost use of one eye to a pressure cooker explosion. So, I disagree that it's mere hysteria.

My mother still liked her pressure cooker, so I have had plenty of experience with them not exploding. Still, if someone tells me, "I don't know if I'd want to use a pressure cooker; they can explode, can't they?", I can only say, "Well, it has been known to happen."

I'm sure it's very rare, and most often the result of someone screwing up somehow, but as rarely as I find myself functioning at 100% I'd just as soon not take that chance. Still, if I go to your house and you're using a pressure cooker to make dinner, I'll have no problems with it. I'll trust you with one of those things more readily than I'd trust myself.

Posted by: Prothonotary Warbler at March 02, 2014 06:08 PM (/96QU)

105 #101: The one thing I'm not fond of about a crock-pot is the way potatoes come out sort of chalky. I don't know if that's the best way to describe it, but that's the word that comes to mind for some reason. So, I just don't cook potatoes in mine; they're best cooked separately. Fry them or bake them or boil them on the stove or mash them and they'll come out better.

I think maybe what you're experiencing is that the potatoes soak up the flavor and dissipate it, much like pancakes soak up syrup and make its flavor disappear.

One thing I like to do occasionally with a crock-pot is take a cheap-ass roast from the "please buy this right now so we don't have to throw it away tomorrow morning" section of the supermarket, and throw it in the crock-pot with half a cup of soy sauce and half a cup of water. I then refrigerate it and scrape off the crusted grease the next day. Then, I'll tear off big hunks of that meat to supplement a pack of ramen, along with a couple of spoonfuls of the broth (although maybe aspic is a better word for it than broth, since it gelatinizes in the refrigerator). It's definitely not bland; the saltiness of the soy sauce infuses the meat nicely.

I'm tempted to try adding a little bit of vegetable matter to it sometime, maybe mushrooms, bell peppers and onions. But not potatoes, because I think potatoes really come out poorly in a crock-pot and end up making the rest of the dish weaker in the process.

Posted by: Prothonotary Warbler at March 02, 2014 06:38 PM (/96QU)

106 I have made many braised dishes using crockpots, le crueset and lodge pots. But I recently made a 'dry' braised small chuck roast using a baking pan and a couple layers of aluminum foil sealed tightly and roasted at 400 degrees! The recipe came from Epicurious site and is called 'braised beef with onions'. Few ingredients and outstanding results. Interesting twist on a braising recipe.

Posted by: coasting at March 03, 2014 01:09 AM (93bH6)

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