Category Archives: Chicken

Chicken products were used.

Crock Polyamory

carnitas_1
Carnita Crock

Was asked to crock our company holiday party (it was a bit late, but party none the less). Had 4 crocks going at once. A bit of sweat & some improvising made this happen. The only downside to this is that I don’t have many photos.

1. Carnitas

  • 3 lbs pork shoulder or 3 lbs pork butt
  • 4 cups chicken broth , hot
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons cumin
  • 1 tablespoon chili powder , medium hot
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt (to taste)
  • small tortillas

Cooking: basically throw the shoulder in cooker & dump the spices in – cook on LOW for 8hrs (we had to cook on HI for 4hrs)

Very good. Serve w/ shredded cabbage, salsa & sour cream on a small tortilla.

lettuce_wraps
Let Us Wrap

2. Chicken Lettuce Wrap Things (the biggest hit) supposedly like PF Changs although, I’ve never had, but supposed to be good.

  • 1 1/2 pounds extra-lean ground chicken or turkey
  • 1 medium onion, finely chopped
  • 2 medium celery stalks, chopped
  • 1/2 cup hoisin sauce
  • 3 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 1 tablespoon brown sugar   no need to add this
  • 1 tablespoon sesame oil
  • 1/2 tablespoon Asian chile paste or spicy chili crisp
  • 5 ounces bamboo shoots, canned and drained
  • 12 ounces sliced water chestnuts, canned and drained
  • 1 cup fresh bean sprouts
  • 4 green onions, finely sliced
  • 1/4 cup fresh cilantro, minced
  • 14 crisp iceberg or romaine lettuce leaves
  • 1/4 cup hoisin sauce

Making this: put all of the ingredients in cooker – you’ll need to toss this quite a bit to make sure that the meat gets separated. May want to add a bit more hoison. Hoison not my fav, but most folks like the sweet meats.

Serve on Romaine lettuce or other broad leaf lettuce. Very delish. Everyone loved this dish, so this is a winner!

3. Swedish Meatballs

  • 1 cup bread crumbs – not spiced
  • 2 lbs lean ground beef
  • 4 egg yolks
  • 4 tablespoons chopped fresh parsley
  • 2 tablespoons dried onion flakes
  • 1 teaspoon salt
  • 1 teaspoon mustard powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • the below is for later –
  • 1 (10 1/2 ounce) can condensed French onion soup
  • 1/4 cup all-purpose flour
  • 1/4 cup sour cream
  • 1 tablespoon Worcestershire sauce

Cook this: lots of work

  • Put most ingredients together in lg bowl. Mix. Once mixed roll the mixture into teaspoon sized balls & put in cooker.
  • Cook on HI for 4hrs. At 4hr mark, mix last ingredients (soup, flour, sour cream & worcestershire) & pour over balls. Cook for another 1hr.

These were good, but not up to IKEA standards. Had leftovers 2 days later & way better then initial launch. So goes it & I wouldn’t discount the balls if you’re doing a party.

ingredients_1
Ingredients

4. Veggie Chili

  • 1 Medium Zucchini, diced
  • 1 Medium Bell Pepper, diced
  • 1 Medium Onion, coarsely chopped
  • ½ cup Celery, coarsely chopped
  • 2 Jalapenos, seeded and chopped
  • 2 cloves Garlic, minced
  • 2 cans Ro-tels
  • 1 bag Frozen Corn, thawed
  • 1 can Kidney Beans, rinsed
  • 1 can Black Beans, rinsed
  • 1 can (14 oz) Vegetable Broth
  • 1 tsp Oregano
  • 3 tsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Crushed Red Pepper or, to taste
  • 1 tsp Salt or, to taste
  • 1 tsp Pepper or, to taste

Put all of this in crock & set for 8hrs (had to set for 4hr) – didn’t really eat this, but according to others this was very good & kinda spicy.

Indian Themed Game Hens

game_hens
I Shall Say...Red

Got game hens on a whim while I was at the grocery – they were super cheap & I remember my folks making them. Plus, they’re like mini-chickens or something & that makes them funny. At first, was going to just do normal random herbs & do these little bastards – but, no. Cannot make it easy on myself – must.make.difficult.

Actually, it really wasn’t too tough except for the buying of the herbs/spices. WTF? Luckily at Whole Foods they have a take what you need spice bin that saved me a good 20-30 bucks (although I did lick the jar once said spice was taken just cause no one was looking). Who the hell has cardamom on hand or dried chile de arbol. If it is one thing that I’m learning about adventurous cooking is that you have to expect spending some $.

Ok I lied, cutting these things in 1/2 was odd – the crunching of the carcass was a bit unnerving.

Hen staging concept via: josefiend – credit where it is due is my moto, if I had a moto…

So here is the lowdown:

  • 3 tablespoons vinegar
  • 3 garlic cloves, minced
  • 1 1/2 tblspn fresh ginger
  • 1 tblspn curry powder
  • 1 tblspn ground cumin
  • 1/4 tblspn ground cardamom
  • 1/4 tblspn ground hot pepper (flakes)
  • 1 tblspn mustard seeds (I used hot dijon mustard sauce cause forgot this one)
  • 2 tblspn olive oil
  • 1 cup tomato sauce
  • 1 small onion, chopped
  • 3 boneless skinless chicken breast halves, quartered
  • 2 tablespoons fresh parsley, chopped
  • 2 game hens (split in 1/2 – this is the funniest part cause you get to hear their little spines cracking while cutting thru them!)

Fixing it:

  • blend the first 9 items in blender or food processor
  • put blended stuff in large bowl
  • add tomato & onion to bowl & stir that shit up
  • add game hen halves one at time in bowl & coat liberally (have always wanted to use that term)
  • put 1/2 of remainder blended stuff in crock – add hen halves – then put rest of stuff on top of hens
  • cook on HI for 4 hrs
game_hen_plate
Games Hens & Sides

End result – pretty damn delicious & nice spice combo. Don’t do enough Indian style cooking so a bit challenging to get the timing right.

Served with:

  • Spicy Stewed Potatoes & Spinach in Buttermilk (aloo chaas, there it is – foodie talk). Was expecting more out of this for as much trouble as it was, but cook & learn. Side was good, yet was expecting it to be spicier.
  • Basmati Rice
  • Naan bread (should have thrown it in oven in foil for 10 mins but forgot – terrible host that I am)

Enjoyed extended lunch w/ great group of friends & talking football (why are the jerseys cut differently, that dude has strong looking arms & exactly what a 2 point conversion is).

Overall fun cooking experience, but expect to work a bit at this one.

Crock out.

Wasabi Teriyaki Wings

wings
wings, not mccartney band

Let me start out by saying that I’m not a huge wing fan. Greasy, boney, skinny & messy is how I view these. Yet, I feel compelled to make this at least once in a while for my Sunday Seahawk game day fare.

This is seriously one of the easiest ones to crock.

Ingredients:

  • 4 lb bag of chix wings (drummets/wings pieces/non-flying bird apparatus) – can be frozen
  • 1 bottle 15/20 oz Soy Vay Wasabi Teriyaki sauce (this is the best!), but you can use other lesser forms of teriyaki sauce & it will work

A wing & a prayer:

  • pre-heat oven to 300 degrees
  • put those bastards on a baking sheet (suggest using broiler pan to let that freaking nasty-ass skin grease recede to the netherworld)
  • bake for 73 mins (turning once)
  • pour a little sauce in crock bottom while in wait
  • transfer cooked wings to crock & pour rest of sauce over the wings
  • crock on HI for 2 hrs
  • stir that damn thing up once in a while to distribute sauces & to waste some time
Bring on the paper towels – these things are messy (as per most wings)
Suggested side dish:
  • Jalapeno Cornbread
  • added in 3 fresh jalapenos
cornbread
cornbread, jalapelos

Everyone enjoyed this ‘yaki wing thing & the cornbread – so I’d say this is a winner. I need to spread my wings a bit (I iz funner) & do a hot lava wing dish sometime. Suggestions?

In the words of the great rock band Kansas – crock on my wayward son, there’ll be no wings when you are done, don’t you cry no more – or something like that.

Crock Full of Breakfast Casserole Thingy

Who the hell spends a night with 3 lovely ladies at a posh mall bar & comes home & rocks out with my crock out? Me thats who.

The Ingredients of Course

I possibly may have had 2 too many gin & tonics, but I still found the time to get my game face on once I got home & made up a sweet breakfast dish for my kin & friends to enjoy once we’ve arisen. I did eat a couple handfuls of the shredded cheese with some cold sausage in the making process.

You need to think ahead a tad to make this happen – chop up the the veggies & pre-cook the bacon/sausage during your afternoon free time & drop it in the fridge til later. Easiest to put the veggies & meat products together as it is easier to drop in later.

At about 10pm or 12am, drop ingredients in the crock!

Ingredients:

1 30 oz bag hash browns
1 lb. of sausage (or 1/2 lb bacon)
1 onion diced up
1 whole red pepper diced up
1 whole green pepper diced up
8 oz (bag) shredded cheddar or mexican 4 cheese
1 dozen eggs
1/2 cup milk (or soy milk if you want man-boobs aka moobs, from what I’ve heard)
salt & pepper (I didn’t even add any salt – the sausage has enough flavor)

Directions:

1. Layer the frozen hash browns then bacon/sausage/veggie mixture then cheese repeat (should have 3 layers)

2. Beat the eggs, milk, & pepper together. Pour over the whole mixture.

3. Cook on LOW for 10 hrs

Egg-cellent! You read that correctly I just used an amazingly terrible play on words. This dish was a hit – everyone had seconds.

That is a cheese fest

Depending on what floats your boat you can top with salsa, hot sauce or a bit of ketchup.

Crock That! may be changing its name to Rock Out with Your Crock Out as the domain name Crock That is already taken.

Next up, vegetarian dish with Fennel from my garden or I’m feeling like Lamb…

Well, lastly – Crock That!