Hello, since it is football season – I’ll starting adding the crocks a bit more regularly – which I’m ready for I guess – just don’t want the summer to be over with is all.
Moving on to the newest crock. Love curry / Indian dishes, just rarely do them – not sure if out of hassle or just don’t think of it very often!
Lets get to it:
2 lbs boneless skinless chicken thighs (about 10)
1 medium onion, peeled and chopped
1 sm can tomato paste
4 garlic cloves, chopped
2 tablespoons curry powder (can use more as needed)
1 tablespoon ginger, grated
1 teaspoon ground cumin
3/4 cup water
1/2 cup Greek yogurt, plain whole-milk
4 green onions sliced
salt / pepper to taste
This was pretty darn easy to throw together:
Mix the tomato paste, garlic, curry powder, ginger, cumin, and water together.
Add onion and stir to combine sauce.
Place the chicken on top and shake on some salt & pepper.
Cover and cook until the chicken is tender (8 hr LOW or 4 hr HI).
15 mins before dishing out, add the yogurt and a bit more salt to the chicken and stir to combine.
Serve over basmati rice & side dish of saag paneer (spinach w/ cheese).
The chicken & sauce turned out pretty good, although this needed to WAY spicer. When I think of most India foods – I think spicy burning both in & out. The chicken was super tender that is for sure.
Two items – that bummed me out:
1. Thought I had basmati rice, alas did not – this is kind of a “need to have with” type of item – so, used another type of rice, nope.
2. Forgot to put the green onions over the top of the dish! Dammit, I keep forgetting the small things.
Anyway, not too darn bad & I’d like to try this one again as I do believe I can do it justice & get it spicier!
Has been a while since I’ve posted. It is summer somewhat & like doing me some bbq, but I have not abandoned the crock. So, in this installment combining the the 2 – bbq & crock.
Was sent a recipe a while ago, but hadn’t had a chance to check it out until now – tweaked it a bit, but for the most part – excellent for summer fare.
The one I was excited about was making jalapeño poppers on the grill – I digress – lets get to the crock:
Here it goes:
4 chicken breasts – thawed
1 handful of cilantro ( rinsed & chopped)
1 jar of salsa (the cheaper the better) – 16oz+
1 lime – just squeeze it top
2 jalapeños – diced up
Put all this in the crock – put on LOW for 6hrs.
To round out your mexicali fest – jalapeño poppers on the grill. I won’t go into the nasty details, but will submit the excellent link to how to do so. This was the highlight of my day – which isn’t saying much, but if you get a chance, please make this. Amazing.
The crock Chicken was fantastic with a tad bit of queso blanco – I know Spanish! Don’t smother your mexican dishes in horrible cheese – make the effort & get some queso – a light white cheese that you break up – get international bitches.
The long & short of this is – a great way to make crock for dinner, but you can eat this all week as lunch item in a tortilla – traditional none the less.
I know what you are thinking – a loaf of salmon = bad news. Let me tell you that it is not so. Loafing with the salmon is pretty darn excellent.
This was a mid-week dinner solution that turned out great to say the least. Was a tad skeptical with this one, but once it was done all my issues were put aside. If you choose to accept this recipe you won’t be let down – my son thought it tasted like a dish from a fancy restaurant, need I say more… no, here is recipe:
1 can salmon (drained & de-skined/de-boned – 14 oz)
2 eggs, beaten lightly
2 cups stuffing croutons
1 cup chicken broth
1 cup parmeasan cheese
1 tsp ground mustard (rub this on top of loaf)
Make a pinwheel with foil to make it easier pull out (see pix).
Form the concoction into a loaf like…loaf I suppose & rub the mustard on. Set the crock to 4-6hrs on LOW.
Let the party begin. Ok, so if it isn’t a party per say, just have a nice salmon loaf meal.
What can I say – I know chili. Ok, I don’t really know what the hell I’m doing & just kinda wing it.
There are some core ingredients that you have to have & you just play around with ancillary ingredients. Can I get an amen that this is how it is done?! Talked some sh*t that my slow cooker chili was better than someone else’s & hence came the chili throw down.
All of the chilis were amazingly different that is for sure – meat only, veggie, Cincinnati (?), etc., but it was nice to put all of them together to see how different folks interpret what they come up with.
Props to Greg for providing space for us to do so & to Josephine & John for great trophies!
Main ingredients (from memory!):
2 cans kidney beans (drained)
1 can black beans (drained)
1 can fire roasted tomatoes (undrained)
1 can Ro-Tels tomatoes/green chilies (undrained)
1/2 lb lean grd. beef (cooked)
1/2 lb grd. pork (cooked)
1 onion diced
2 tblsp ancho chili powder
1 tblsp chili powder
2 chipotle chiles (blended w/ 1 tsp sauce) – this was a last minute add on, but was just perfect for smell & slight kick
couple of good grinds of pepper
Put all ingredients in the crock & set on LOW for 8hrs
I find if you are around while cooking, to put on HI @ 6hr mark for hour & then last hour set on WARM – this lets the last of the liquid cook off & set-up so that you don’t have a ton juice. Personally, I like my spoon to stand at attention when putting it in bowl.
4-cheese / mexi blend shredded cheese
nice dollop of sour cream or greek yogurt
diced up green onions
regular saltines – you have to have this for sure for dipping & palette cleanser
Note: This was not too spicy hot – so that everyone could eat it. Would have added another 1 or 2 chipotle peppers, but I like to sweat it out (pussies beware!).
Thanks to everyone who came out on a nice day with tons of sides, rhubarb desserts (love me some rhubarb) & Shocker talk (to each their own sickos).
Well, here we are again almost a week later & I’m finally posting a crock. Told myself that I’d be good about being timely – that went straight out the window. Such is life.
We were going to celebrate my b-day with a cookout & so was perusing around to find good bbq side dishes & thought that I would make my own salsa via the crock. Who the hell doesn’t like salsa? So, day before made the salsa – um, not what salsa should be to say the least. Bland is a good way to describe if you pressed me to do so. Next.
Looked around a bit more & found a mexi mac & cheese that didn’t involve canned cheese or Velveeta. Hadn’t made mac & cheese for ages & thought this would be a hit!
5 cups cooked rotini pasta
8oz cubed mild cheddar
1 can evaporated milk
4oz cubed sharp cheddar
1 4oz diced green chiles, drained
2 teaspoons cayanne powder
2 medium tomatoes diced
5 sliced green onions
Cook that stuff:
Combine all ingredients (except for tomatoes & green onions) & crock for 2 1/2 hrs
drop in the tomato & green onions the last 1/2 hr (which I forgot to do since I was drinking the Rose wine!)
FYI – also forgot to take a photo of the dish, my bad & the Rose wine made me do it.
Not too damn bad. The cheese was a tad coagulated since wasn’t using canned/Velveeta, but the dish didn’t disappoint. Was spicier than thought it would be, but most everyone believed that was fine since no one puss’d out on eating. Except… for those that did eat! We had a couple folks who were on dietary restrictions & that is no fun at all at a bbq. But, did receive a nice pricey bottle of beer (which I’m holding out drinking as long as I can…too late.).
Side note, my son got me a book TIME annual for 1969 – wow, old. Nixon, moon walk & fashion for men – yikes.
The mac & cheese dish was paired with steak & seafood kabobs that turned out great now that I learned how to use my new charcoal chimney. Messed up the last 2 bbq attempts by letting the coals sit to long & then realizing that there isn’t enough heat to cook the food, dammit.
All in all not too bad & way cheaper than most of the crock mac & cheese recipes – hell, a block of Velveeta alone is like 7 bucks.
You can bring the crock to the bbq, but not the bbq to the crock – Socrates.
You know when you have the thought – ah, screw it? Should have listened a bit closer to my inner self saying that this was a bad idea. Alas I did not.
Was heading towards these amazing looking steaks & was going to make a “foodie” type of crock & then out of the corner of my eye…hot dogs. Should have known way better, but those damn dogs were calling to me. What kind of crock could be made with those lips & butthole tubes?
Then got idea that could go beyond the lowly pork & beans with cut up wieners & give this bastard a leg up.
2 cans vegetarian beans in tomato sauce (didn’t want that nasty/delicious pork slab)
1 can great northern beans (washed & drained)
1 can black beans (washed & drained)
1/3 cup bbq sauce
1/4 cup ketchup
1/2 diced onion
1 diced green pepper
4 slices pre-cooked bacon diced up
160z package Hebrew National Beef Dogs (cut up in 2 inch sections)
1 tblsp pepper
Cook that nasty up:
Um, throw it all in the cooker & set on LOW for 6hrs
Really did kinda smell excellent. But, I’d ate a full plate of serious nachos washed down with some Fremont IPA a couple hrs before dinner – had to let the stuff simmer for a bit…did not look appealing.
End result: didn’t turn out too terrible bad, but don’t think I’ll go down the wiener with bean road again. (Think the pictures kind of tell the story – sorry for awful picts btw). This dish was also a good $20.00 less than what I had in mind – hence the saying “You get what you pay for.”
Next time I’m going to do Seattle Dog crock – package of hot dogs & package of cream cheese & call it good!
Rock out with your wiener out. Couldn’t help that one.
PS – there are 2 spellings for wiener (one is Euro & one is American) – so I’ll use it as I see fit.
I have to say, with my kid getting older – miss the simple easter egg hunt. He’d be all excited & hunt out in the yard, it wasn’t much, but there was always one or two that got missed & then we’d have to scout around or we’d have a troublesome smell in a few days. Also miss dying the eggs – guess I should have done anyways, yet my laziness trumps nostalgia.
You, yes you – try to find a good ham that weights under 12lbs! The only ones that I could find were the compressed crappy turds that look like an oversized football. Thanks big agra. But, finally decided on a 9lb ham that had to be cut up some just to fit in the crock. When adding the wine & water – well, lets just say there wasn’t much room left. Somehow got the ingredients in & was able to get lid on with a bungie cord.
With the help of the leftover white wine was able to power through & get this one in before taking a fantastic motorcycle ride out to some waterfalls & some Eagles club awkwardness. (I’m not suggesting drinking white wine before motorcycling – that would get your ass kicked @ a Harley rally)
2 gran smith apples – sliced kinda thin (with skin)
3 cloves garlic diced
8 sprigs thyme
3/4 bunch parsley chopped
2 tablespoon pickling spice
4-5 lb bone in ham (um, if you can find one)
4 turnips – peeled and cut into 2-inch pieces
2 cups dry white wine (fume)
1 cup water
Make it happen:
Put the ham in crock then top with the apples, garlic, thyme, parsley & pickling spice
Pour in the wine and 1 cup water
After 2hrs add the turnips (that way they don’t turn to mush)
Cover and cook on low – 8hrs
Weee – who wants some gravy? Me thats who:
Pull about 1 cup of wine/water broth out, put in sauce pan & bring to slight boil
Put few tablespoons of flour in mixing cup & add enough water to make paste, spoon into sauce pan
Mix until the gravy thickens then pour over them taters
The two guests & I barely made a dent in the massive ham, but made a good dent in the Rose / red wine. And everyone was able to take home some leftovers.
My grandma(s) could bake a good ham (pour a 40oz out or some ham drippings), but this swine slab just fell apart. Could barely get large chunks of the meat out w/o it completely falling apart. Hand to God, once you’ve gone crock ham, you’ll never go back (to baked ham that is). The turnips were really delicious too. Rarely buy/eat them, but cooking them down in the apples/wine created a super taste.
Other 2 cents – skip the brown sugar / pineapple, that is for pussies. Just let the ham be all it can be, amazingly salty good. The apples added just the right amount of sweet/sour to the meat.
Coerced into finishing off the meal with strawberry rhubarb w/ rosemary over vanilla ice cream (thanks to Josephine).
Running a bit late on Sunday, but I knew that a crock was in order for the day. After dragging my somewhat wine soaked ass out of bed, decided on a chicken dish – alas, forgot to lay out the chicken on hand…off to store. $40 bucks later (that included a nice bottle of red for dinner) & had to get this thing in the cooker before noon. According to Glen Fry – the heat is…on. Saxamaphone playing in background.
Sharpened up the meat knife & dug in. Have to say, one of the best feelings in prep is an extremely sharp knife. The method I use is a wet stone. One of my memories of my grandfather who was a butcher in Blair, NE, was watching him go at one of those old school knives w/ a hollow metal handle (kinda looked like an old drain pipe) & getting that sucker to a fine edge & cutting into some flesh. Respect, pour a bit of 40 out, not to much you gotta save it for cooking.
Here we go:
4 chicken breasts
2oz goat cheese (crumbled)
2oz parmesan cheese (had to use shake stuff on hand – forgot to get at store)
8oz roasted red peppers – sliced into manageable pieces
6oz fresh spinach
4 garlic cloves minced
1/2 cup chicken broth
1/2 cup dry white whine (Fume Blanc to be all hifalutin about it – wine steward said it was best for cooking)
2-3 tblsp olive oil
Lets get it on:
slice chicken breast along side almost to other side (try not to leave a hole – the stuffed part will leak out)
mix the goat & parmesan cheese together
cook the garlic & spinach until spinach is wilted (about 4-5 mins)
stuff equal amounts into chicken gash – this order: goat/parmesan cheese, roasted red peppers & then spinach/garlic
heat a skillet w/ some olive oil
pan sear the stuffed chicken (2 mins each side) – careful this could get messy
add pan seared stuffed chicken to crock
pour in the broth & wine
cook on LOW for 6hrs or so (I found 6 is just fine)
Went out for a much deserved motorcycle ride & had a PBR tallboy @ the Ballard Eagles club #2141 while this dish cooked.
Sweet Jesus, this was absolutely incredible & really not that hard once you get the Eye of the Tiger going. The goat/parmesan had just the correct cheesy flavor along w/ the spinach/red pepper. The chicken was super tender (only one of them fell apart trying to get it out of crock).
Invited a couple of witnesses to my greatness & they concurred that it worked out well. We watched some Moulin Rouge w/ the always fantastic Ewan McGregor.
The foodie topper to this meal was an artichoke & heart of palm salad w/ sparse spring mix lettuce & a home made vinegar mustard dressing (go lite on dressing & let the artichoke/palm stand on their own – thats my motto).
1/3 cup Apple Cider Vinegar
1 1/2 tbsp Grain Mustard
2/3 cups Cold Pressed Olive Oil
Sea Salt & fresh ground Pepper to taste
Blend in a, oh lets say, blender or food processor – I used the f’ing Magic Bullet!
There you have it. Suck on it sport – totally rocked out with my crock out on this one if I do say so myself. And I just did.