Prog Chefs Unite!!!

Kraft Dinner. Sadly pay day isn't until Thursday where I'll probably live life on the edge a little bit and do up a burger on the BBQ.

E-Dub wrote: NaturalScience wrote: Slow cooker (crock pot) - just the meat with some sliced Vidalia onions.  About 10-12 hours on the low setting. And did you use the sauce in there the whole time? I bet those vidalia's tasted awesome. I may have to try this one. E

Firepuck wrote: E-Dub wrote: NaturalScience wrote: Slow cooker (crock pot) - just the meat with some sliced Vidalia onions.  About 10-12 hours on the low setting. And did you use the sauce in there the whole time? I bet those vidalia's tasted awesome. I may have to try this one. E   And the rub? Is this what I do?... Apply rub to pork shoulder Let rest overnight? Vidalia sliced into slow cooker Pork into slow cooker Barbeque sauce into slow cooker 12 hours later - suppertime!   NaturalScience, I really want to try this one!!! Please let us know.

You pretty much have it Firepuck.  As I said in my earlier post, I mixed the sauce and meat the day after cooking, but you can throw in the sauce at the end.  I'll be honest, the rub was so damn good you don't even need sauce if you don't want to bother with it.

Outdid myself on Sunday. I butterflied a roasting chicken, pryed the skin up and put a compound butter of basil, lemon juice, and salt and pepper between the skin and the meat. I rested the bird on a pile of thick cut new potatoes and rosemary (saw a trick on America's Test Kitchens were you place the potatoes in a little bowl made from alumimun foil and then put the potatoes in. This causes the majority of the juices to run off into the pan and not saturating the potatoes). I also made a side of green beans sauteed with some onions, bacon, salt and pepper and a dash of maple syrup vinegar.

Good stuff.

E

That show is loaded with great ideas. I also like the equipment corner and the tasting lab.

I thought Christopher Kimball was sort of a geek when I first started watching it; however, now I think the guy's actually pretty cool. My daughter loves the show and knows all of the personalities (except for the newbies like Erica). As a matter of fact, we have Saturdays on DVR still.

E

the America's Test Kitchen magazine is even better, and much more easily referred to.

made my special pasta sauce last night, the key is using overripe (even mushy) tomatoes; put tomatoes in boiling water for 30 seconds to loosen skin. On medium heat, put three to five chopped garlic cloves in a large skillet with olive oil for just a few seconds, then add tomatoes, mashing them together with the garlic oil till sauce-like. Add the following secret ingredients: 1 tablespoon Pickapeppa sauce (a Jamaican sauce available in large stores), 1 teaspoon Worcestershire, 1 teaspoon brown sugar, a few drops of Tobasco (or one chili pepper), a slice of lemon rind (no white part), salt and fresh ground black pepper. Simmer on low, mashing tomatoes till they are pulp. Great over pasta or as a base for other things.



Edited by Atavachron - July 16 2007 at 20:07

We got some corn from my father-in-law's garden the other day.  Does anybody grill these right in the husks, and if so, do you wet the husks to prevent them from burning, or just char the hell out of them (not that I care about a charred husk, but certainly don't want to burn the underlying corn).

NaturalScience wrote: We got some corn from my father-in-law's garden the other day.  Does anybody grill these right in the husks, and if so, do you wet the husks to prevent them from burning, or just char the hell out of them (not that I care about a charred husk, but certainly don't want to burn the underlying corn).

NS, a couple of weeks ago I rubbed some butter on them and wrapped them back in the husks. The husks do get pretty charred and starts to flake off like burnt pieces of paper. I've done them both with and without the husks.

E

Edited by E-Dub - July 17 2007 at 19:00

darqdean wrote: ^ did the wife's uncle approve? My Sunday lunch from yesterday, Roast Butterfly Leg of Lamb Leg of lamb, de-boned; Good handful of Rosemary twigs; Some Thyme; Onion; Bell-peppers; Celery; Carrots; Potatoes; Garlic; a bottle of good Bordeaux red.   A few hours before place meat in a shallow bowl with a couple of sprigs of Rosemary, some sliced garlic and a half an orange cut into segments. Pour over a good measure of red wine so that it come half-way up the lamb and sprinkle with chopped thyme. Cover with cling-film and leave for a few hours to marinade - turn the meat over every half-hour or so.   Consume the remainder of the wine anyway you see fit.   Peel and par-boil potatoes and carrots.   Peel and roughly chop peppers, celery and onion, arrange in a shallow roasting tray with several sprigs of Rosemary thusly:   (the only reason you have these pix to look at is because having got this far I thought it too pretty not to take a picture)   Drain root veg and add to above, douse everything in olive oil, place meat on top and pour marinade over veges. Salt & pepper everything and sprinkle more oil over the meat, it should look like this:     Cover in foil and cook in a medium oven for half an hour. Remove foil and flip meat over, baste the veg in the juices if necessary. Cook for a further 45 minutes or so (until meat is cooked as you like it). Remove meat from tray and wrap it in the foil to rest. Whack the heat up a bit to finish off the veg.   Carve lamb to serve with the roast veg and some crusty bread, then eat. (sorry no pictures of final dish - we ate it too quickly )   NB: you can leave out the meat if you wish, the roasted veg served with a good swig of Balsamic vinegar is an excellent meal in itself.

I've found a little family owned market in the southern part of the city that sells fresh lamb. I think I'm going to give this one a whirl next weekend.

I'm also about ready to print off Angelo's curry recipe and am going to start getting the ingredients for it.

E

I made eggs for the first time the other day