I have the lead on our Sunday slow cooking. In the fall, we use the crock pot every Sunday. I am a BIG fan of crock pots.
Here's what is on the menu for tomorrow courtesy of Allrecipes.com.
CROCK POT BAR-B-Q
1 fresh pork picnic or pork shoulder
2 c. vinegar
2/3 c. Worcestershire sauce
2 tbsp. salt
2 tsp. crushed red pepper
2 tsp. thyme
6 tbsp. prepared mustard
Few shakes of hot sauce to taste
Remove as much fat as possible from meat before cooking. Mix sauce ingredients and pour over pork in crock pot. Cook 12 hours (all night on low setting).
The next morning after cooking, remove meat from crock pot and cool until able to handle. Spoon fat from top of sauce in pot. When meat has cooled, separate all fat from meat and cut into pieces. Put meat back in sauce and cook over low setting until dinnertime.
Follow up on Monday! Happy eating.
Saturday, September 17, 2011
Thursday, September 8, 2011
I made the Yummy Honey Chicken Kabobs last night and I am happy to report that this recipe was a home run. I marinated the chicken for about 24 hours, occasionally shaking the Tupperware container that was holding the chicken and the marinade. I cooked the kabobs for about 14 minutes and they were done. One thing I will probably do differently the next time I make this recipe is to place the chicken and veggies on their own kabobs. The chicken needs to cook a lot longer than the veggies need to cook. This recipe is a keeper.
Wednesday, September 7, 2011
I found this recipe on the website www.allrecipes.com. I am going to make this for dinner tonight. Updates to follow as conditions warrant.
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
In a large bowl, whisk together oil, honey, soy sauce, and pepper.
Before adding chicken, reserve a small amount of marinade to brush
onto kabobs while cooking. Place the chicken, garlic, onions and
peppers in the bowl, and marinate in the refrigerator at
least 2 hours (the longer the better).
Preheat the grill for high heat.
Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
I needed to create a marinade for a flank steak and I was limited to what I had on hand at our cottage. Below is the marinade I create with the ingredients in my cupboard.
Mustard Marinated Flank Steak
1/4 cup olive oil
2 tablespoons soy sauce
2 tablespoons coarse mustard
1 tablespoon onion powder
1 teaspoon fresh ground pepper
4 tablespoons red wine vinegar
Place all the ingredients into a zip-lok bag and let the meat marinate overnight.
Prepare a fire in a grill. Remove the steak from the back and discard the marinade. Place the steak on the grill and cook for 10-12 minutes (medium rare). Turn the steak once while cooking. Remove from the grill when done and place on a cutting board.
Cover the steak with foil and allow to rest for 5-10 minutes. Cut along the grain of the steak and serve at once.
Cook's Notes: This was a very good marinade. I cooked the steak for ~12 minutes, turning it once after about 6 minutes.