I have a cast iron dutch oven which I like but I would like to try this out.
are you trying to convert slow cooker recipes to Dutch oven and vice versa?
A recipe that is cooked on the low setting in your slow cooker will take about a quarter as long in a Dutch oven in a 325-degree oven (if it cooks for 8 hours on low, it will take two to three hours in the Dutch oven). A recipe that is cooked on high setting will take about half as long. But remember, that's only an estimate, so leave yourself a little extra time.
Also here is a thread where we posted slow cooker recipes.
http://riffrocklives.com/forum/index.php?topic=3190.0
I rarely use my crockpot. not a big fan but....
What I would do is make a pork ragout to put over rice or pasta.
country pork ribs, The fatty boneless ones. cheap cuts are good for slow cooking.
Salt and pepper them generously then brown them in a pan with olive oil a couple pcs at a time.
Then add a mire poix (chopped carrots,onion, celery and garlic if you want) saute for about 4 mins on med. high heat.
Deglaze the pan with chicken stock. then pour that and all the little scraped up bit into the crock pot with the pork meat.
add a can or two of diced canned tomatoes, large roughly chopped carrots and onions and celery. Even some mushrooms if you want
Add more chicken stock to bring the liquid level up to the top of the meat but covering it.
Add some thyme and oregano, let cook all day.
Browning the meat first is crucial. You can do a beef stew pretty much like this except that I would dredge the beef in flour before
browning. This will give you a good thick gravy
I love my slow cooker, I buy a big beef roast...shred it...heat up some corn tortillas and have friends over for taco night.
Quote from: mertz on February 14, 2012, 06:55:34 AM
I love my slow cooker, I buy a big beef roast...shred it...heat up some corn tortillas and have friends over for taco night.
Let's be friends! Works great with pork tenderloin too (re: my post in that other slow cooker thread).
Mmmmmm I could make carnitas out of a pork tenderloin....Mmmmmm
Quote from: mertz on February 14, 2012, 09:07:53 AM
Mmmmmm I could make carnitas out of a pork tenderloin....Mmmmmm
My friends rave aboot my carnitas
I'd love the recipe
I'd bet the recipe is the same as yours. pork roast cut in about 2 " square pieces , season with salt and pepper. Brown in batches. Sweat lots of onions and just a little garlic. Meat back into the pan with a couple glugs of olive oil, water to cover the meat. Orange slices and dried Mexican oregano. Then it's just time and love until nice and tender. then comes the important part. quick little saute of shredded pieces with more black pepper and some lime juice in a cast iron skillet until kinda crispy. Onto warmed corn tortillas with cilantro, onions, fresh lime juice and some hot sauce. plus I always have jalapenos y zanahorias en escabeche on the side. Pint of michelada and good night. 8)
Hmmm I don't use Mexican oregano. I will try that next time.
Do you use greek oregano or none at all?
None at all!
if you two substitute 'slave labor' for 'oregano'..you will have a problem on your hands..just sayin....
Slave labor makes it better.
Quote from: RAGER on February 14, 2012, 11:22:42 AM
I'd bet the recipe is the same as yours. pork roast cut in about 2 " square pieces , season with salt and pepper. Brown in batches. Sweat lots of onions and just a little garlic. Meat back into the pan with a couple glugs of olive oil, water to cover the meat. Orange slices and dried Mexican oregano. Then it's just time and love until nice and tender. then comes the important part. quick little saute of shredded pieces with more black pepper and some lime juice in a cast iron skillet until kinda crispy. Onto warmed corn tortillas with cilantro, onions, fresh lime juice and some hot sauce. plus I always have jalapenos y zanahorias en escabeche on the side. Pint of michelada and good night. 8)
I'm having a dinner party sat night...making your recipe.
Ooooo.... The crispy part is the win. Got it and like it.
Get this - I left the lid off the damn thing. Lost a whole meal and cried. Wife didn't put the top on - 'I thought you wanted it off'.
Women - how do they work????
Quote from: mertz on February 24, 2012, 10:59:06 PM
Quote from: RAGER on February 14, 2012, 11:22:42 AM
I'd bet the recipe is the same as yours. pork roast cut in about 2 " square pieces , season with salt and pepper. Brown in batches. Sweat lots of onions and just a little garlic. Meat back into the pan with a couple glugs of olive oil, water to cover the meat. Orange slices and dried Mexican oregano. Then it's just time and love until nice and tender. then comes the important part. quick little saute of shredded pieces with more black pepper and some lime juice in a cast iron skillet until kinda crispy. Onto warmed corn tortillas with cilantro, onions, fresh lime juice and some hot sauce. plus I always have jalapenos y zanahorias en escabeche on the side. Pint of michelada and good night. 8)
I'm having a dinner party sat night...making your recipe.
Awesome!! let me know how it goes. In the summer time when I have lots of fresh veggies, i do a roasted salsa molcajete to go along. Blanco tequila shots?? (http://i228.photobucket.com/albums/ee74/spicoli420_2007/molcajete.jpg)
I'll have to dig up my grandfathers salsa recipe for you. Actually, it's my great grandmothers recipe. It's HOT! but amazing!
carnitas tonight it is, got some pork at indoor farmers market. bueno.
I am trying out a slow cooker beef borscht today. Fingers crossed it turns out ok.
mother gave me her slowcooker would make a good horror movie title.
Have any of you tried chicken in a slow cooker? I've only done beef & pork...
I use my Le Crouset dutch all the time in the winter. Its my go to cooking vessel. Pork shoulder, onions, peppers, chicken stock, s & P, cumin, garlic, lime, cilantro,chile powder, maybe a touch of brown sugar, or a little mexican coca cola. cooked all day long low and slow in the oven. delicious.
Quote from: mertzy on May 15, 2012, 11:23:46 PM
Have any of you tried chicken in a slow cooker? I've only done beef & pork...
If you use chicken, use thigh fillet, no bones as I found out. The bones break down and you end up picking your way through the meal.
Quote from: Desertblues on May 18, 2012, 07:04:52 AM
Quote from: mertzy on May 15, 2012, 11:23:46 PM
Have any of you tried chicken in a slow cooker? I've only done beef & pork...
If you use chicken, use thigh fillet, no bones as I found out. The bones break down and you end up picking your way through the meal.
or just boneless/skinless breasts. throw whatever spices/sauces you want in there. really, really easy.
I tried this recipe twice, and while it's pretty good, it could use some augmentation.
8 ounces cremini mushrooms, stems trimmed and halved if large
4 carrots, cut into 1-inch pieces
1 medium onion, chopped
1/3 cup all-purpose flour
2 sprigs fresh thyme
1 bay leaf
1 1/2 pounds boneless, skinless chicken thighs (about 8)
kosher salt and black pepper
1 sheet puff pastry (half a 17.3-ounce package), thawed
1 cup frozen peas
1 cup frozen green beans
1/3 cup heavy cream
Directions
In a 4- to 6-quart slow cooker, mix together the mushrooms, carrots, onion, flour, thyme, bay leaf, and ½ cup water. Place the chicken on top; season with 1 teaspoon salt and ¼ teaspoon pepper.
Cover and cook until the chicken and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
Thirty minutes before serving, heat oven to 425° F. Using a 4½-inch cutter or large glass, cut the pastry into 4 circles. Place on a baking sheet and bake until golden, 8 to 10 minutes.
Ten minutes before serving, add the peas, green beans, cream, and ½ teaspoon salt to the chicken mixture and stir to combine. Cover and cook on high or low until heated through, 5 to 10 minutes more. To serve, place the chicken mixture in bowls and top with the pastry rounds.
Quote from: mertzy on May 15, 2012, 11:23:46 PM
Have any of you tried chicken in a slow cooker? I've only done beef & pork...
See the MEAT thread. I do 5lbs of thighs at a go.
Chickengasm.
Quote from: peoplething on May 18, 2012, 12:42:55 PM
Quote from: Desertblues on May 18, 2012, 07:04:52 AM
Quote from: mertzy on May 15, 2012, 11:23:46 PM
Have any of you tried chicken in a slow cooker? I've only done beef & pork...
If you use chicken, use thigh fillet, no bones as I found out. The bones break down and you end up picking your way through the meal.
or just boneless/skinless breasts. throw whatever spices/sauces you want in there. really, really easy.
I tried this recipe twice, and while it's pretty good, it could use some augmentation.
8 ounces cremini mushrooms, stems trimmed and halved if large
4 carrots, cut into 1-inch pieces
1 medium onion, chopped
1/3 cup all-purpose flour
2 sprigs fresh thyme
1 bay leaf
1 1/2 pounds boneless, skinless chicken thighs (about 8)
kosher salt and black pepper
1 sheet puff pastry (half a 17.3-ounce package), thawed
1 cup frozen peas
1 cup frozen green beans
1/3 cup heavy cream
Directions
In a 4- to 6-quart slow cooker, mix together the mushrooms, carrots, onion, flour, thyme, bay leaf, and ½ cup water. Place the chicken on top; season with 1 teaspoon salt and ¼ teaspoon pepper.
Cover and cook until the chicken and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
Thirty minutes before serving, heat oven to 425° F. Using a 4½-inch cutter or large glass, cut the pastry into 4 circles. Place on a baking sheet and bake until golden, 8 to 10 minutes.
Ten minutes before serving, add the peas, green beans, cream, and ½ teaspoon salt to the chicken mixture and stir to combine. Cover and cook on high or low until heated through, 5 to 10 minutes more. To serve, place the chicken mixture in bowls and top with the pastry rounds.
Comfort food.
Bump for slow and low...
I made spaghetti and meatballs in the slow cooker yesterday by modifying this recipe (http://allrecipes.com/recipe/italian-spaghetti-sauce-with-meatballs/detail.aspx?event8=1&prop24=SR_Title&e11=spaghetti%20and%20meatballs&e8=Quick%20Search&event10=1&e7=Home%20Page) and it was delicious; so good I ate way too much and almost made myself sick.
For the slow cooker, I made the meatballs the night before. Before going in to work, I sauteed the onion and garlic and dumped everything in the crock pot. When I came home at lunch, I turned in on low. After work (5 hours later) I plopped the meatballs in and let it simmer for another hour before serving.
Only substitution was that I used italian seasoning (dried oregano and rosemary) instead of parsely in the meatballs because I already had it on hand. Be advised that since there's no sausage in the meatballs, they are not spicy, thus robbing you of the opportunity to say "Now that's-a spicy meat-a-ball!" in your cornballiest tone.
Huge amounts of leftovers makes this a win for me. Cheap, easy, delicious, and plentiful.
Did this yesterday before work. Turned out super killer. Take a whole chicken and rub down with your rub or herbs of choice on the inside and under the skin. Rub under the skin with butter and on top of the skin. Sprinkle remaining rub or herbs generously over the outside. Preheat oven to 450. Put bird in roasting pan and in the oven for about 20 min to half. Long enough to brown up the out side and get the skin crispy. Beware of fire hazard. Put bird in crockpot on low for about 8 hours. At about the 6 hour mark pull off the juices and giblets for gravy or whatever. Let bird go for the remaking 2 hours. Fukn delish.
Glad to see this thread back up.
Thanks for the recipes y'all.
Slow Cooker/Crock Pot FTW!!
I'm not brave enough to stick a whole chicken in there without liquid - won't it burn down my house?
I've also been looking to address the weird off taste in a slow cooker - the Internet says it is due to onions and garlic cooking for a long time and if you leave those out you don't get that flavor. Thoughts?
Maybe try a soft scrub with some baking soda and/or let it "cook" for a few hours with some vinegar.
I have two Crock Pots. One is a family heirloom and around 35-40 years old. Never had a problem like you described, but you might try the above for getting the weird taste and odors out.
Crock Potted Mulled Cider on Christmas Eve.
Smelled/Tasted fantastic.
Don't worry about the no liquid, there's enough liquid that comes off to make a gravy. Ain't gonna burn down your house foo. Just do it and thank me later.
Okay, but I'll try it the first time when I am around.
You should buy a Bread Machine® and watch it make bread.
Bread is so damn easy to make without them stupid machines.
http://www.artisanbreadinfive.com/2010/02/09/back-to-basics-tips-and-techniques-to-create-a-great-loaf-in-5-minutes-a-day
pft. I create a great loaf every morning in far less than 5 minutes (unless you count wiping time).
Keep it in the vegan thread ::)
I use that five minute recipe for pizza dough.
Hey - I slow cooked a whole skinless chicken without adding liquid or anything else to the pot. I rubbed it with chilli oil, paprika, herbs, and some other stuff and set it in there upside down. Was done 3 hours on high so I let it sit on warm another hour until time to use. I combined the pan juices with the mole paste and made enchiladas.
This is probably the easiest way to cook one of my whole CSA chickens so far - they can be tough so I have to find forgiving ways to cook them. I have 6 or more in the freezer.
You're welcome but seriously 8-10 hours on low. Totes amaze balls tender. Gonna do some ribs on Monday using the same technique.
Yeah, that covers a day at work so I'll do that for sure.
I've cooked ribs for 10 hours and the bones were floppy. Kinda ruined it for me.
Maybe it was longer than 10 hours, it was a long time though.
You made stock
I know this is the cooking forum, and most of the shenanigans is kept to Gen. Disc. but...........
I heard Rager loves to take hard bones and make them floppy.
How dare you.
Whole bird in the pot again today.
Yeah I did a whole chicken in the crockpot Friday and was great - I will do this a lot, you get control over the final output, you get some nice gravy, and it works really good with those tough little CSA chickens
The first day with the last bird I made a gravy and some red taters to go with it. Same thing the next night for dinner. Skipped chicken the next day. This morning I sectioned off a whole breast and made a chicken salad on greens with some cracker for lunch which I'm gonna devour in about 20 minutes. The back meat, wing meat and the rest got picked off for tacos tonight and set aside. I then left the bones in the crock and added water carrots, celery, garlic, and onion. That'll be done tonight and packed up and frozen. Pretty good process I think.
my extremely tedious chicken and black bean soup recipe:
2 lbs boneless skinless thighs.
1 jar salsa (i prefer cheap salsa verde)
1 tbsp diced garlic
1.5 tps cumin.
cook on high for 3 hrs or so. until chicken falls apart if you try and pick it up with a fork.
drain crock pot, and clean (or use a new crock pot bag, if thats your thing.) shred the chicken.
2 16oz cans of black beans - drained and rinsed
1 11oz? can diced tomatoes - drained (i use the rotel brand with diced habaneros included)
16 - 24 oz chicken stock (i use less, i like thicker soup)
7oz kernel corn (frozen, or can...whatevs)
1 tbsp garlic
1 tbsp hot chili powder
1 tbsp diced garlic
3 to 4 jalapenos diced and seeded
optional 1 cup of cooked ground chorizo
8 or so hours on low should be good.
if you need to thicken, tear up a couple of corn tortillas at about the 7 hour mark, and add to the soup, turn up to high.
I serve with crushed up tortilla chips, shredded cheese, and a 75-25 mixture of guacamole & sour cream.
even better as leftovers.
^ That doesn't look tedious at all. How does it taste?
Tonight we had brined and charcoal rotisseried game gens with grilled asparagus, burrata, and guanciale. Fucking money. I want to marry my charcoal rotisserie.
Mine has been buried under snow and ice and now the backyard is a mud pit so I haven't been able to use my Weber Rotisserie at all this winter. A brined chicken wrapped in bacon cooked on there is the best food I can produce.
I use the rotisserie more than I use my grill lately. So much easier to serve a crowd.
Shaft - Is your rotisserie for gas or charcoal?
I have never owned, nor used, a grill.
Damn.
Did your mother have any kids that lived?
Quote from: Jor el on March 17, 2014, 07:27:01 PM
I have never owned, nor used, a grill.
Damn.
Damn, dude. We need to get you to North Carolina. I use my grill/rotisserie 2 or 3 times a week.
Charcoal... the weber one for the kettle is really nice - you get a big metal ring that's sits on top and a rotieserre sword to hold the chicken and the motor.
(https://fc03a76d7309b5c68d79-d0aeafc7cd9ebb5eae45c08affdb0cc5.ssl.cf2.rackcdn.com/2290_630x440.jpg)
It might fit on the gas one too, never thought to try. I have four grills but I think the smokey Joe is done for now.
^That is the same model that I have. I want to marry it. How long have you had it and what have you cooked on it?