Having made some pretty delicious feijoada in the crockpot a couple of weeks ago for some friends, I've been on a major slow-cooker kick, and I really want to make some braised short ribs. Lots of recipes out there, but I had hoped that some kind idiot might kick something tried-and-true in my direction. Want to stay away from the asian-inspired flavor profiles this particular time, try something more red-wine inspired. Any assistance or suggestions much appreciated.
SheGirl's look okay. These are amazing. http://thepioneerwoman.com/cooking/2009/11/braised-short-ribs-heaven-on-a-plate/ Go all the way and do the goat cheese polenta. They're amazing.
I never watched the show, but a blind woman with no professional culinary training just won Master Chef. Pretty cool.
I'm trying to make some decent baked buffalo chicken wings and it's not working out. Normally, I'd fry them in 375 degree peanut oil, but my primal diet isn't too big on peanut oil and frying in general, but chicken wings are okay, so I'm trying to find something decent. The last batch were parboiled and baked with disastrous results. They were so overcooked that I gave up and threw them away. I'm sure I could boil and broil less, but they sucked. Seriously sucked. Does anyone have a good baked chicken wings process? I'm trying to avoid flour as well. I have coconut flour and almond flour, if that helps.
Why the fuck did you boil them? The only meat you should ever boil is corned beef. You are allowed to poach veal sausages and raw mortadella. Season the wings, put them either on a broiler pan, or a roasting pan on top of the grate. Bake at 350F for about 45 minutes, then turn the broiler on high. Crisp one side, flip, crisp the other. The skin should rise and bubble. Let them sit out for about 8 minutes then toss with the sauce. When frying you toss them in the hot sauce immediately. When you roast them, for whatever reason, they get soggier unless you wait for them to cool a few. Just for shits I use a mixture of mostly Frank's hot sauce augmented with Sriracha, raw garlic, few dashes of Worcestershire sauce, and creole seasoning.
I've had some decent to great smoked ribs that were parboiled before they were smoked. By decent to great, I'm speaking as a Memphian with a number of good friends who are consistently ranked amongst the best BBQ cooks in the world (think Memphis in May). I read a few recipes and read some great reviews and gave it a shot. It didn't work out for me.
You could try partially cooking in the microwave, finishing them on a grill and then tossing in the sauce. I do that with bone-in chicken all the time. Cuts down the total cooking time, and the wings don't get over done on the outside and underdone on the inside. But I recommend brining them overnight using Kosher salt and sugar (sugar is optional, but enhances the flavor, especially if you're using a hot hot sauce.)
Pumpkin Oatmeal 1/2 cup oatmeal (fast cooking) 1 cup milk pinch of salt 2 tblsp pumpkin puree 1 tblsp molasses 1 tspn cinnamon 1/2 tspn each allspice, nutmeg, clove Bring milk to a good simmer. Add oatmeal, salt. Reduce heat to low. Stir until thick and oatmeal is cooked, adding more milk as necessary. About 5 minutes. Add rest of ingredients. Add more, excluding salt, to taste.
I'm not sure how many of you guys have tried making your own hot sauce, but it's pretty amusing. I'd bought a bunch of peppers (literally went to a hippie co-op grocery store and bought a handful of every brightly-colored pepper on the shelf - I think it came out to $2.20) for something else, and had almost all of them left over. The recipes are all pretty straightforward. The only creative thing I did was to add a whole bell pepper to the mix as the sweetener - since most recipes just use processed sugar, agave or molasses. Ingredients: 1) A bunch of peppers 2) Vinegar and water Steps: 1) De-seed peppers 2) Throw peppers in a sauce pan with enough vinegar and water to cover 3) Slow boil to reduce 4) Everything in a food processor 5) Pulse 6) Pulse 7) Find an empty bottle, draw a flaming scrotum on it with your name (Sharpie), and pour that shit in there. Just make sure you keep your hands washed, work quickly and DO NOT TOUCH YOUR FUCKING FACE OR PENIS. My roommate's dog who usually sits on my feet while I cook ran out of the kitchen, whimpering, between steps 1 and 2. And I had to leave the kitchen - coughing/lungs burning - at 4. Result was phenomenal though. Bright, beautiful sauce. Serious punch, but just as much flavor. And the bell pepper totally works as a sweetener - just barely comes through.
Baking Powder is your friend. http://www.seriouseats.com/recipes/2010/02/the-best-buffalo-wings-oven-fried-wings-recipe.html
I tend to go on these kicks with different ingredients, and lately it has been lentils. But, I haven't been finding many inspiring recipes, especially for main dishes. My two favorites are either cooking them with sausage and spinach or kale, and this Persian stew an old boss taught me with ground beef, lentils, carrots, and pomegranate seeds. Does anyone have any good ways of cooking them? And not lentil soup because I just can't get down with lentil soup.
What's your favorite crockpot/slow cooker recipe? I bought one recently to save time and money on meals, but outside of pulled pork, haven't used it all that much.
I've had good results with this: <a class="postlink" href="http://www.foodnetwork.com/recipes/good-eats/buffalo-wings-recipe/index.html" onclick="window.open(this.href);return false;">http://www.foodnetwork.com/recipes/good ... index.html</a>
Today I'm making spinach and feta filo parcels. Quantities are approximate - adjust to suit your taste. This is just what I had in the fridge when I was making them. 1 bag of spinach (150g) 1 packet of feta (200g) 1 red onion some pine nuts 1 garlic clove 1 pack of ready made filo pastry because fuck making it from scratch. 1 egg beaten melted butter salt, pepper, seasoning. I used a little bit of nutmeg and cayenne pepper, but I think coriander or parsley would go pretty nicely. Chop onion and garlic finely and cook gently for 5-10 minutes in some butter or olive oil. Wilt spinach in a pan then press in a sieve to get the water out. Chop it up. In a bowl mix the crumbled feta, beaten egg, and seasoning. Add onion and spinach to it and mix it all up. Roll out your filo - my pack gave me 2 sheets so I split the filling into 8 portions and I quartered the sheets so each piece was 3in square. Put a blob of filling into a corner of your pastry and try and make a triangle. This pissed me off so I went for an 'envelope' sort of fold, which I then rolled into a little sausage. Triangles look better though, will have to try again. Put on a greased baking tray and cook for about 20 minutes at 180 C or until they look all golden and sexy EDIT: don't take a bite right out of the oven, the filling is molten!
1 lb chicken 1 can hot salsa 3/4 bag of pinto beans (you can also use black beans), soaked overnight. 1 bag frozen corn 1 can chicken broth 1 can diced chilis, drained some cilantro and fresh chopped garlic - this is personal taste. Dump it all into a crockpot. If you need more fluid add another can of chicken broth. Let cook through the day. Eat it with tortillas and cheese and guac. Or no tortillas. Whatever.
Just remember for crock pots: use small amounts of whole, fresh spices. The long cook time will allow them to permeate everything. Crushed and ground spices that you have on your spice rack should be added within the last hour or so if you want to taste them at all. They are much less potent than whole spices and the long cook time will make their flavor disappear completely.
I've had a box of Annie's Mac and Cheese laying around. I've been wanting to eat it and got the random idea of using Chobani Greek Yogurt instead of milk. I then hit the google and found this. <a class="postlink" href="http://nutritionfor.us/2012/05/eat-skinny-chobani-mac-n-cheese/" onclick="window.open(this.href);return false;">http://nutritionfor.us/2012/05/eat-skin ... -n-cheese/</a>. I'm not doing that recipe, but its just awesome to know Greek Yogurt works for that. Anyone else use Greek Yogurt for other dishes?