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| lush702 |
 Posted: Mon Jan 03, 2005 4:16 pm |
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Joined: 20 May 2002
Posts: 2206
Location: Gnashville TN
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Just scored my first crock pot yesterday - 5.5 QT model w/ all the bells and whistles - stainless skinned, no less.
Seeking killer recipies, like:
REAL TX chili
Ethnic flavors (asian, mexican, hungarian,...)
Have an AWESOME French ("tickler") Stew recipe to trade - plus I HIGHLY
reccomend THM's chocolate turkey chili. It rocks. Making a second batch
tonight.
Thanks in advance -
lush |
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| The Green Monkey |
| Posted: Tue Jan 04, 2005 1:20 am |
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ORDER OF THE SKULL
Joined: 15 Jun 2002
Posts: 14107
Location: Fucking a giant scorpion, duh.
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It's even better in the crock pot, as I'm sure you've already learned.
Here's the link to THM's chocolate turkey chili recipe. It would be swell if someone were to resurrect that thread with another recipe...
http://www.skullandbonesskateboards.c...topic.php?t=27647 |
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Just dropped in to see what condition my condition was in. |
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| lush702 |
| Posted: Tue Jan 04, 2005 11:19 am |
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Joined: 20 May 2002
Posts: 2206
Location: Gnashville TN
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Here's the stew recipe -
French "Tickler" Stew
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2.5 lbs. top round or chuck - cube in to 1 1/2 - 2" chunks
3 T olive oil
1 t salt (preferably kosher or sea)
1 t fresh ground black pepper
1 med. onion - large dice
1-2 cloves garlic - minced
1 cup water, more if needed
1 bay leaf
big pinch of thyme
1/4 cup chopped fresh parsley
2 carrots - 1/2" slices
4 med Yukon gold potatoes - cube same as beef
8 oz. button mushrooms - quartered
2 T butter
1 cup dry red wine, more if needed
Heat olive oil - brown beef w/ salt & pepper, remove. Add onion & garlic, saute - add beef back and deglaze pan w/ wine - add bay leaf, thyme, 1/2 of parsley, carrots, potato, water --- simmer 3 hours, stirring once in a while - or set your slow cooker on low...
Saute mushrooms in butter 15 min before serving, deglaze pan w/ a little more wine and add to pot - if too thick, add more water and/or wine, if too thin, add 2T flour mixed in a little water, then bring to a boil and simmer another 15 min.
Stir in remaining parsley just before serving.
Also good omitting potatoes and serving OVER mashed potatoes (w/ roasted garlic or parmesean).
Makes a good batch - can be frozen also.
Enjoy. |
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| lush702 |
| Posted: Tue Jan 04, 2005 11:22 am |
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Joined: 20 May 2002
Posts: 2206
Location: Gnashville TN
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| By the way, I took the liberty of omitting the crushed red pepper and adding chipole (smoked jalapeno pepper) pepper to THM's chili -- also very good... |
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Aunt Bea swallowed. |
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| rigmort |
| Posted: Sat Jan 08, 2005 2:24 am |
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ORDER OF THE SKULL
Joined: 26 May 2002
Posts: 1674
Location: Milwaukee
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Take the cheapest cut of meat you can find.
Put one package of french onion soup in the bottom.
Add a cup of water.
Add cheap steak.
Wait 12 hours.
Watch the meat fall off the bone. |
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| ShackleMeNot |
| Posted: Sat Jan 08, 2005 7:31 am |
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Joined: 27 Apr 2004
Posts: 8896
Location: Pangea
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rigmort wrote: Take the cheapest cut of meat you can find.
Put one package of french onion soup in the bottom.
Add a cup of water.
Add cheap steak.
Wait 12 hours.
Watch the meat fall off the bone.
We do that with chicken steaks and rice, the chicken usually comes out a bit dry, but i could eat that rice for the rest of my life. |
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Reagan SMASH!!! |
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| lilsheeda |
| Posted: Thu Jan 13, 2005 1:14 pm |
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ORDER OF THE SKULL
Joined: 25 Mar 2003
Posts: 3077
Location: Pac. NW- now LBC
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OK Lush, here's the best - curry type recipe. Was going to give this one it's own. I clay pot it, but the crock should work fine.
Kinda spendy, but DEFINITELY/totally one of my all time favs.
1/2 cup roasted cashews
1/2 cup macadamia nuts
3 large shallots / chopped
3 garlic cloves / chopped
3 curry leaves (optional)
1 inch piece of ginger peeled and chopped
1 tsp turmeric
1/2 tsp cayenne
1/2 tsp cumin
1/2 tsp ground cloves
1 tsp salt
1 tsp black pepper
1 x 13.5 oz can coconut milk
2-3 whole boneless & skinless chicken breasts cut into 1 inch pieces
3 x 2 inch pieces lemongrass (Halved lengthwise)
1 bay leaf
In a blender (Not food processor as it does it too much) combine the nuts, shallots, garlic, curry leaves, ginger, turmeric, cayenne, cumin, fennel, cloves, salt and pepper. Add the coconut milk after a couple quick hits and blend to a chunky paste.
Place the chicken in the bottem of the clay pot or crock. Add the lemongrass and bay leaf. Pour the coconut mix over and stir to coat well.
Set the temp to 450 and cook for 40 minutes or until the chicken is cooked through. That's the fast way. You can totally go low and slow, too. Basically you're cooking the chicken, cause the coconut mix heats up pretty quickly.
REMOVE THE LEMONGRASS and bay leaf.
Serve in bowls over Jasmine or whatever kind of rice.
Stuff is so dreamy! |
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| SantaCruzSkater |
| Posted: Thu Jan 13, 2005 1:59 pm |
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Joined: 26 Jul 2004
Posts: 4218
Location: ATL
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Great thread! I just acquired a crock pot myself, however I've never used it bacause I have no idea what to do with it  |
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| Hammerhead |
| Posted: Fri Jan 14, 2005 7:10 pm |
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Joined: 06 Oct 2001
Posts: 6889
Location: Occupying Aztlan since 1963
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| Jeffery Dahmer bumb. |
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I may seem a little eccentric, but then again, most geniuses are. |
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| tyler 309 |
| Posted: Tue Feb 08, 2005 8:36 pm |
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Joined: 02 Feb 2005
Posts: 377
Location: Peoria, Illinois
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| try some white chicken chili. there are tons of recepies around the net. its good stuff! |
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