What's in Your Crock Pot

[DasBlunt]

Are you fucking retarded? Post the damn recipe.

My chicken thing above was tasty but I cooked it too long. 7 hours should be good.

I will copy it out of the book later. We did not follow it to the letter either, with the guacamole and amazing brown rice.

[MuleSkinner]

This is getting made Sunday. I like how the majority of the ingredients are already in the pantry. Might throw some veggies in at the end. Will post how it turns out.


Slow Cooker Coconut Pork Curry

1. 2 tablespoons vegetable oil
2. 4 pounds boneless pork shoulder, cut into 2-inch pieces
3. Salt and freshly ground pepper
4. 1 large onion, chopped
5. 3 garlic cloves, minced
6. 3 tablespoons minced fresh ginger
7. 1 tablespoon mild curry powder
8. 1 tablespoon ground cumin
9. 1/2 teaspoon ground turmeric
10. One 14-ounce can diced tomatoes
11. 1 cup unsweetened coconut milk
12. 3 cups chicken stock or low-sodium broth
13. Steamed rice, chopped cilantro and sliced scallions, for serving

• In a large skillet, heat the oil. Season the pork with salt and pepper. Add half of the pork to the skillet and brown it over moderately high heat, about 12 minutes. Transfer the pork to the slow cooker. Repeat with the remaining pork.

• Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, garlic, ginger, curry, cumin and turmeric and cook over low heat, stirring, until fragrant and the onion is softened, about 5 minutes. Scrape the mixture into the slow cooker. Add the tomatoes and their juices, coconut milk and stock, cover and cook on high for 4 hours. Spoon off as much fat from the surface of the stew as possible. Serve the stew over rice in deep bowls, garnished with cilantro and scallions.

Make Ahead: The stew can be refrigerated for up to 5 days or frozen for up to 3 months.

[Bobby Stainless]

Here is a great Clam Chowder recipe. I have had a TON of various types and this is my favorite.



Fuckin Clam Chowda, Zapps Cajun Crawtators, Grilled ham and CHEESE, Dr. Pepper, and Caldera IPA!!!


Ingredients

2 (10.75 ounce) can condensed cream of celery soup
2 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can New England clam chowder
2 (6.5 ounce) cans minced clams
1 can of whole baby clams
1 diced potato
3 stalks of diced celery
1 onion
1 quart half-and-half cream
1 pint heavy whipping cream
Old Bay and Cayenne to taste


Directions

Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams,veggies, whole baby clams, half-and-half cream, and whipping cream into a slow cooker.
Cover, and cook on low for 6 to 8 hours.

[rideit]

Dead hooker loins. In an adobo sauce, of course.

[MakersTeleMark]

Ingredients

2 (10.75 ounce) can condensed cream of celery soup
2 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can New England clam chowder
2 (6.5 ounce) cans minced clams
1 can of whole baby clams
1 diced potato
3 stalks of diced celery
1 onion
1 quart half-and-half cream
1 pint heavy whipping cream
Old Bay and Cayenne to taste

Why are you buying soup to make soup?

[Bobby Stainless]

OMG. Everyone here is just soooo clever.

Look dude. Make it, don't fucking make it. The last thing I am going to do, is try to "defend" a clam chowder recipe.

[MakersTeleMark]

If you don't defend the clams, who will?

[Sinecure]

First try at using the new CrockPot. Beef Stew.

3.5lbs Stew Beef browned w/ Salt, Pepper, Paprika, olive oil
tossed into insert
8oz Pearl Onions plus some sweet onion I had leftover
10oz sliced crimini mushrooms
3+ Tbsp minced garlic
sauteed in same pan with leftover olive oil and juices
added 1 cup red wine leftover from the other night
tossed into insert, along with a bunch of baby carrots and a bunch of small potatoes cut in half
added salt, pepper, oregano, thyme, herbes de provence, dried basil - not sure how much, a bunch of shakes
added 2ish cups of beef broth - enough to cover 3/4 of the whole thing
Mixed it up in the insert, ran on high for 1 hour - currently 2 hours into a 6 hour cooking on low. Plan to mix in some corn starch and maybe flour to thicken the broth to make it more stew than soup.

Will report back on how it comes out. I'm 3 hours into cooking and my kitchen smells fucking amazing. Actually, most of my house smells amazing. I might have to reheat the leftovers and bring them to the tailgate at the TGR movie in SF on Wednesday.

[MakersTeleMark]

You might want to do your meat first, then add potatoes and carrots later if you don't want them to completely disintegrate.

[iceman]

If you don't defend the clams, who will?

Me. I will defend the clams to the death.

[seanzor]

Barley is a godsend in stews. I will add those to anything I am slow cooking for 3+ hours. Just so good. Help get shrink down some of the water amounts in what you got going too.

[teletripper]

Why are you buying soup to make soup?

That is what I thought, but tonight the wheel turns but the hamster died, so I'll rethink this tomorrow, but I dig clam chowder.

[Danno]

You might want to do your meat first, then add potatoes and carrots later if you don't want them to completely disintegrate.

I made stew and cooked taters and carrots on low for 11 hours and they didn't disintegrate.

[~mikey b]

Me. I will defend the clams to the death.

Me too. I am pro-clam and I vote.

[MakersTeleMark]

Damn, what have I done. I'm desperately craving a dozen littlenecks on the half shell and a dozen casino.

Back on topic. Anyone have a tested crock cassoulet recipe?

[vinzclortho]

TONS of good recipies:

http://www.crockpotgirls.com

[OSECS]

Tonight it's not the crock pot, but just the pot on the stove. Fresh Chesapeake bay oyster stew. Milk, cream, lots of butter, just tonged and shucked oysters, a dash or two of cooking sherry and a dusting of old bay.

[vinzclortho]

[MotherFucker]

Few boneless porkchops, two slices of bacon, bottle of honey chipotle bbq sauce, and diced apple on low for 10 hours. I'm feeling lazy today and that's all I have to throw in there.

Will probably be served with mash and gravy or over white rice.

Do you guys defrost everything before throwing it in? I usually just throw whatever I have in there frozen (unless it's ground beef, always brown that first).

[BraddA]

Do you guys defrost everything before throwing it in? I usually just throw whatever I have in there frozen (unless it's ground beef, always brown that first).

Why only the beef? To get rid of some of the fat? Browning makes everything better, even in a crock.

[Danno]

indeed, I always brown first.

[Bobby Stainless]

I always thaw all meat before putting it in the Crock Pot.

There is too big a chance, that one side could be hot and the other cold, creating a nice environment for bacteria.

[Chugachjed]

I throw frozen chicken in the crock pot then go to bed and have chicken for dinner the next day. Put a frozen moose roast in last night before bed real good tonite.

[MakersTeleMark]

But if you thawed that roast, washed it, poked it, stuffed it with garlic and spices, gave it a good little rubbin', then threw it in a cast iron for 4 minutes and then crocked the shit out of it, it would be mucho better.

Just saying, Bullwinkle.

I like to meet the meat I eat. I also like to serve them up where even a veggie could squirt after eating it.

[~mikey b]

I like to meet the meat I eat.

BLAM!

Hi!

cut, gut, cut

drag

bag

freeze

please

fkna