SLOW-COOKER PINEAPPLE CARNITAS

Posted in Pork by sallybr

Pineapple is a great ingredient to add to pulled pork, as it offers acidity and a bright flavor. For the past couple of years I’ve been using country style ribs to make an approximation of pulled pork that is lower in fat, but feel free to use the real deal (pork shoulder) if you prefer. The whole preparation will be the same, but if using pork shoulder it is better to brown the meat a bit first on all sides, get rid of some of the fat before slow-cooking it.

SLOW-COOKER PINEAPPLE CARNITAS
(inspired by The Well Plated Cookbook)

3 pounds country style pork ribs
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
½ teaspoon red pepper flakes
1 (8-ounce) can crushed pineapple in 100% juice, left undrained
2 tablespoons white vinegar
1 tablespoon Worcestershire sauce

Lightly coat a 6-quart or larger slow cooker with nonstick spray. Season the pork with the salt and black pepper and add to the slow-cooker. stir together the chili powder, cumin, oregano, and red pepper flakes. In a separate bowl, stir together the pineapple with its juice, vinegar, and Worcestershire sauce. Sprinkle the dry spice mixture over the pork, rubbing to try and coat evenly. Pour the pineapple mixture over the top. Cover and cook on low for 6 to 7 hours, until the meat is tender.

Place a rack in the upper third of your oven and heat the oven to broil. Line a large, rimmed baking sheet with aluminum foil and coat the foil with nonstick spray. Shred the pork while it is still inside the slow cooker, stir the pieces to coat with the sauce, then place over the prepared baking sheet. Broil until the edges of the meat begin to crisp up and turn brown.

ENJOY!

to print the recipe, click here

Comments: You can enjoy carnitas in many ways, with tortillas and all sorts of tasty toppings, over white rice, mashed potatoes, mashed cauliflower… Phil loves it with bolillos, one of his favorite bread these days. I served them with quickly pickled cucumbers and white rice. Leftovers seem to get better for the next couple of days, and you know we adore our leftovers.

ONE YEAR AGO: Three Little Cakes

TWO YEARS AGO: From our Garden to You

THREE YEARS AGO: Lady Bug Macarons

FOUR YEARS AGO: Five-Stranded Braided Bread

FIVE YEARS AGO: Green Olive Salad

SIX YEARS AGO: Coffee Macarons Dressed up to Party

SEVEN YEARS AGO: Blogging Hiatus

EIGHT YEARS AGO: Tomato Tatin

NINE YEARS AGO: Headed to Colorado!

TEN YEARS AGO: Farofa Brasileira

ELEVEN YEARS AGO: Thai-Inspired Pork Tenderloin

TWELVE YEARS AGO: A yummy Brazilian cake: Bolo de Fuba’

THIRTEEN YEARS AGO: Summer’s Tomatoes

FOURTEEN YEARS AGO: Leaving on a jet plane…

2Jun2022

PORK WITH PRUNES, RE-VISITING A CLASSIC

Posted in Pork by sallybr

Years ago (2018, to be exact), I blogged on the classic version, and you can check it out here. Today, I offer you a variation using a leaner type of meat and the crockpot. Lately I’ve been exploring different uses for country style ribs, and this was a crowd-pleaser. Even if it was a crowd of two…

SLOW-COOKER PORK WITH PRUNES
(from the Bewitching Kitchen)

2 packages of country-style pork ribs, boneless
(or amount enough to fully cover the bottom of your slow-cooker, some overlapping ok)
1 cup dry white wine
1 cup pitted prunes (or amount to taste)
1/2 cup pitted black olives
2 Tbsp capers
2 tbsp Herbes de Provence
2½ tsp sea salt flakes
freshly ground black pepper
1 cup water
juice and zest of 1 lemon (or more to taste)
fresh parsley leaves to serve

Place all the ingredients except lemon juice, zest, and parsley in your slow cooker, distributing the pieces of meat with a little overlapping if necessary.

Cook on low for 7 hours. Remove the meat gently from the liquid that accumulates in the crockpot, transfer the liquid to a large skillet and reduce it by half or more, until slightly thick. Add the meat back to the skillet, and allow to simmer with the sauce for a few minutes.

Squirt the lemon juice, add the zest and parsley, and serve.

ENJOY!

to print the recipe, click here

Comments: I’ve been on a roll with the country-style pork ribs lately. The crockpot performs miracles with this particular cut of meat, which can dry out easily. Just make sure to stop the cooking at 7 hours, so that the texture is not compromised. Once you open the crockpot, you will have excess liquid, that will be much improved by a little extra step to concentrate it. That is why in the picture you see the meat on a large non-stick frying pan. You can do this final concentrating step later, so the whole meal can be prepared a couple of days in advance, it will only get better.

ONE YEAR AGO: Honeyed-Jalapenos on Spelt Pizza

TWO YEARS AGO: Bulgur and Chickpea Salad with Pomegranate Seeds

THREE YEARS AGO: Purple Star Macarons

FOUR YEARS AGO: Smoked Salmon, Fait Maison

FIVE YEARS AGO: Kouign-Amann, Fighting Fire with Fire

SIX YEARS AGO: In My Kitchen, Yin and Yang

SEVEN YEARS AGO: Chocolate Toffee Banana Bread

EIGHT YEARS AGO: In My Kitchen, June 2014

NINE YEARS AGO: Strawberry Frozen Yogurt

TEN YEARS AGO: Baked Coconut and “The Brazilian Kitchen”

ELEVEN YEARS AGO: Honey-Glazed Chicken Legs

TWELVE YEARS AGO: French-Style Rolls

31Oct2018

LAMB MEATBALLS, SLOW-COOKER VERSION

Posted in Lamb by sallybr

One of the things I don’t like to do in the kitchen is peeling hazelnuts. The other is frying stuff. Not for concerns with fat intake, which don’t bother me even slightly, but for the mess it makes on the stove and the lingering smell in the kitchen. It probably explains why I ended up getting an air-fryer. Wait, who am I trying to fool? I have a weak spot for cooking gadgets… Anyway, whenever I find a method that circumvents the need for frying stuff, I am on it. Most recipes for meatballs insist you must brown them on a frying pan. Not this one. And the result is a super tender lamb meatball, that seems to soak the flavor of the tomato sauce better than traditional versions. Plus, the fact that it cooks unattended in the crock pot is a bonus. After forming the meatballs, your work is pretty much done.

SLOW-COOKER LAMB MEATBALLS
(from the Bewitching Kitchen)

1 pound ground lamb
1/3 cup almond flour
1 large egg plus 1 egg yolk, beaten
grated zest or 1/2 large lemon
½ teaspoon ground cumin
fresh parsley leaves, to taste (about 1/4 cup)
½ teaspoon ground cinnamon
1 + 1/2 teaspoon salt, divided
28-ounce can whole tomatoes
1/2 tsp red pepper flakes

Gently combine the lamb, almond flour, beaten egg and yolk, cumin, cinnamon, parsley, lemon zest, and 1 teaspoon of salt in a large bowl.

Put the tomatoes and red pepper flakes into slow cooker. Break up the tomatoes with a potato masher. Season it with 1/2 teaspoon salt. Form the meat mixture into meatballs, make them slightly bigger than golf-ball size. Drop them gently in the tomato sauce.

Cook on LOW for 4 hours, serve with any side dish you like.

ENJOY!

to print the recipe, click here

Comments: This recipe works better with larger meatballs, so they don’t turn into mush through the long cooking. Two make a very nice portion for dinner, so by cooking a full batch we can have either a repeat dinner later in the week, or… my favorite thing: leftovers for lunch!

You can use breadcrumbs instead of almond flour if you prefer. I tend to go with almond flour because it’s lower in carbs and I like the slightly nutty taste it gives to the meatballs. On my second time making this recipe, I added Sriracha to the ground lamb mixture. If you like some extra heat, give it a try. I bet gojuchang sauce could be a winner too.

But, before I leave you….

HAPPY HALLOWEEN!

(October 2009)

ONE YEAR AGO: Elaine’s Sourdough Boule

TWO YEARS AGO: Zucchini, Lemon and Walnut Cake

THREE YEARS AGO: Paleo Energy Bars

FOUR YEARS AGO: Pecan-Crusted Chicken with Honey Mustard Dressing

FIVE YEARS AGO: Mozzarella Stuffed Turkey Burgers

SIX YEARS AGO: Cashew Chicken Lettuce Wraps

SEVEN YEARS AGO: Clay-pot Pork Roast

EIGHT YEARS AGO: Panmarino

NINE YEARS AGO: A Classic Roast Chicken

2Nov2017

SLOW-COOKER POT ROAST WITH POTATOES, CARROTS AND FENNEL

Posted in Beef by sallybr

The Instant Pot is the most recent obsession of cooks everywhere. As a lover of all gadget things, I’ve been seriously tempted to get one, but decided against it. My rationale for swimming against this current is that a regular pressure cooker does the exact same job, with the advantage of heating up faster and achieving higher final pressure (at least my model does). I always use a skillet if I need to brown meat before cooking under pressure, so the saute feature of the Instant Pot doesn’t appeal to me. Its surface is smaller, I much rather stick with my 12 inch skillet for that. Then there is the slow-cooking capability. From what I heard, it does not compare to a regular slow-cooker and more often than not your tried and true recipe for the trusty old crock pot needs to be tweaked. I also think the size and shape of the classic slow-cooker are more appropriate for the type of stuff I cook in it. Think large pieces of pork shoulder, baby back ribs, or several little pots of custard things for crème brûlée. The only feature of the instant pot that cannot quite be matched by other gadgets is the yogurt making. But, do I ever make yogurt at home? Not really. So there you have it, the Bewitching Kitchen will go on Instant Pot-less. And today I share with you a pot roast made in our crock pot, melt-in-your-mouth tender, with the delicious addition of fennel, that absolutely makes this dish. Don’t omit it. By all means, if you own the Instant Pot, put it to use. My feelings won’t be hurt…

SLOW-COOKER POT ROAST WITH POTATOES, CARROTS AND FENNEL
(from the Bewitching Kitchen, inspired by many sources)

2 tablespoons grapeseed oil (or oil of your choice)
1 bone-in chuck roast, 4 to 5 pounds
2 tsp Herbes de Provence
2 tsp fennel seeds
1 tsp salt
1/2 tsp ground black pepper
6 yellow potatoes (such as Yukon Gold), halved
2 fennel bulbs, cut in large pieces
6 carrots, peeled, and cut in large pieces
1 shallot, diced
1 stick celery, diced
1/2 cup beef broth
1/2 cup water
fresh parsley, to serve (optional)

Mix the spices in a small bowl, crushing the fennel seeds lightly. Rub the dry rub all around the beef. In a large skillet, heat the oil and brow the meat on all sides. As the meat browns, place the potatoes, carrots, fennel, shallots and celery inside your slow-cooker. Season them lightly with salt.

When the meat is golden brown, transfer it to the slow cooker, placing it on top of the veggies. Deglaze the skillet with a little water, and transfer the juices to the slow-cooker. Add the beef broth and water. Set it on low for 10 hours, you can also cook on high for 5 to 6 hours, but I really prefer the texture of the meat when cooked low and slow.

Shred or cut the beef in serving pieces, and enjoy with all the veggies. It is even better when prepared one day in advance.

ENJOY!

to print the recipe, click here

This was very good served over mashed cauliflower, my to-go veggie of choice for a low-carb side dish. I made the pot roast the day before our dinner, and re-warmed it gently on the stove top, adding fresh parsley right before indulging in it. The exact same recipe could be made in the pressure cooker, probably taking around 30 minutes in high pressure. Still, there’s something to be said about coming home to a house that smells like dinner is waiting for you with open arms. Even if you will place it in the fridge for a day… Leftovers are as amazing as one would expect!

ONE YEAR AGO: The Best, the Very Best Hummus

TWO YEARS AGO: Cheddar Cheese Crackers

THREE YEARS AGO: A New Take on Cauliflower Puree
.
FOUR YEARS AGO: In My (NEW!) Kitchen
.
FIVE YEARS AGO: The Lab Move and New Beginnings
.
SIX YEARS AGO: Honey-Oat Pain de Mie
.
SEVEN YEARS AGO: Carrot and Leek Soup
.
EIGHT YEARS AGO: Chicken Parmigiana 101

SaveSave

11Aug2017

BEEF GOULASH, SLOW-COOKER VERSION

Posted in Beef by sallybr

I realize it’s not the time for goulash, at least not where we live. But, having just spent a week in Colorado. I also realize this classic Hungarian dish could come in quite handy mid-August. Highs of low 60’s in the middle of the day, cooling down to 40-something in the evening? That’s goulash-friendly all the way. Come to think of it, using the crock pot in the summer is a pretty nice way to approach cooking. And yes, I’ve been known to enjoy a hearty beef stew in Kansas at the height of the summer and not even feel awkward about it. It is not a common meal for us during this season, but when I get that craving for comfort food, I listen to my body and go for it.

CROCK POT BEEF GOULASH
(inspired by America’s Test Kitchen)

2 medium shallots, minced
1/8 cup sweet paprika
¼ cup tomato paste
3 tablespoons vegetable oil
2 garlic cloves, minced (optional)
1 teaspoon caraway seeds
2 cups chicken broth
⅓ cup soy sauce
1 tablespoon Minute tapioca
2 bay leaves
1 piece of boneless beef chuck (4 to 5 pounds), cut into 1½-inch chunks
Salt and pepper
⅓ cup sour cream
2 tablespoons minced fresh parsley

Season the pieces of beef with salt and pepper and reserve.

In a small skillet, heat the oil, saute the shallots until translucent, add the paprika, tomato paste, garlic, and caraway seeds. Stir until fragrant, transfer the mixture to the slow-cooker. Add the chicken stock, soy sauce, tapioca, and bay leaves. Place the seasoned beef over the sauce, mix it to coat the pieces.

Cover and cook until beef is tender, 9 to 11 hours on low. Discard bay leaves. In a bowl, combine 1 cup hot stew liquid with sour cream, then stir the mixture into stew. Adjust seasoning with salt and pepper. Serve with fresh parsley sprinkled on top.

ENJOY!

to print the recipe, click here

Comments: If you happen to own this product reviewed a while ago by Mimi, definitely put it to use in this recipe. I have used it in the past, but ran out of it and completely forgot to re-order, Not the type of ingredient easy to find where we live. As to the recipe, do not get pre-cut stew beef. It is simply not the same as getting a beautiful, marbled piece of chuck roast and cutting it yourself. Especially using the crock pot for so many hours, it makes a difference in the texture of the meat. The packages sold at the grocery store are usually cut too small and often go through some process to tenderize them. No bueno.

I have a confession to make. After enjoying goulash as it was meant to be enjoyed, over a hot, delicious bowl of buttered noodles, I’ve been known to push the boundaries of fusion cuisine. Leftover goulash going on a date with a corn tortilla might sound a bit odd, but… I find it truly delicious. And if you crumble feta cheese on top, you won’t be hurting my feelings… I might do the same later…