I made my first crock pot meal of the winter last night......a 2# porketta simmered in white wine with spuds,garlic, potatoes,onions, and sweet carrots. It was %$%$%$%$ing insane :happy: and I'm looking forward to my next creation. Any of our resident gourmets here use this old school technology and what do you make?

You can make a pissah pulled pork in it for sandwiches

The best crock pot meal I've ever had was Swiss Steak. My wife got the recipe from a friend and she makes it a couple of times a year during the cold weather. This is similar to the recipe she uses, but my wife doesn't add steak sauce and she uses red peppers instead of green.

http://www.anniesrecipes.com/Recipe/994/Crock-Pot-Swiss-Steak.htm

You can make a pissah pulled pork in it for sandwiches

pissah pulled chicken as well. cole slaw on top on a carefully chosen bun with a side of lager. :drool:

Love the soups in the crock pot as well.

Forget the crock pot get a pressure cooker, my wife made a beef stew in it, I want her to make it twice a week :cheers:

my wife makes an awesome stew, and I can make a killer clam chowder in ours

Try doing a whole roaster chicken in it with a little white wine, garlic, rosemary and thyme.

It's excellent - and you can almost always find roasters on sale and it's a pretty easy meal...

Some mashed skin-on native Portsmouth potatoes (the Cape Cod potato chip guy swears they're the best for flavor potato he gets all year) , blanched green beans or asparagus wrapped with a bacon strip and lightly broiled, squeeze of lemon - believe me, it'll put a bulge in your baggy tweeds...:humpty:

Ditto the chowda in the Crockpot - the one I make is a clear broth fish chowder though - my secret Drunken Blackfish Stew...

The big trick is cooking down the tog racks with bay leaves and peppercorns after you get done filleting to make the fish stock for the base...and you can freeze the stock along with your fillets for future reference.

Oh man, I gotta do up a batch here soon...:drool:

Baked Navy Beans,Venison Pot Roast,Beef Stew,Seafood Stew,Wellfleet Oyster Stew.:hihi:mmmm,mmmmGood!

Chilli !!!:claps:

recipe here:
http://www.thebostonchannel.com/video/18305750/index.html?source=CNN

venison or beef in a stew or stroganoff, served over noodles with cornbread

made a beef pot roast with Trader Joes Punjab Spinach Sauce for the liquid.....side dish of turnips mashed with nutmeg and brown sugar then baked......yayayayayayaaaaa...took the shoveling blues away..

One of the best things I have had from a crock pot is a sirloin roast. Crock pots are seriously the best invention ever. Put the stuff in, set the heat and leave it. Come back to it and its freakin unbelievable!!:btu:

Upon my wife’s completion of a chili creation last week, I refrigerated the stuff for later consumption after a little sampling. The next day I took the stoneware out of the fridge and placed it on the front burner of our stove.:doh: My wife advised me not to do this and reasoned the stoneware might crack. I responded with “Show me where it says you can’t do this” and she just rolled her eyes….wouldn’t you know it as I finished spooning the last drop of chili, the bottom separated from the stoneware…:wall:

A week without a crock pot had us suffering severe withdrawal symptoms. When we were out with the kids yesterday, my dear mother in law stopped by and left a little surprise on the front steps …..:happy: Its cooking tonight’s chicken marsala as I type this…

My chourico and peppers yesterday was sinus relieving
Hopefully warmed in the pot tonight, twice as good

My chourico and peppers yesterday was sinus relieving
Hopefully warmed in the pot tonight, twice as good

That was awsome - not only opened sinuses etc. BUT made ya stand up and pat this morning! well done.:D

Sorry, I have more at home FOR DINNER!!!!!

But seriously, I'll make that any time. My wife does not like it that hot. I like a little hotter I didn't put in all the ground red pepper

My wife made Louisiana Black Bean soup over the weekend - OMG, with the lousy cold and snowy weather it was perfect.

It's pretty spicy and she makes it from scratch - soaked the black breans overnight with the hambone from our holiday ham - celery, onion, gr. peppers, spices & heavy on the cayenne...:drool:...and then finished off with broiled slices of kielbasa and fresh scallions...:humpty:

It was one of a bunch of NOLA recipes we got from the NY Times years ago - and perfect crock pot stuff - that and some fresh corn-bread - again from scratch....baby, baby, baby...

The only downside is that my personal VOC emissions at work were completely off the chart - I think they're gonna have to apply for EPA Superfund money to clean up the chair I was sitting in...:laughs:

It was awesome...great cold-weather comfort food and quality personal entertainment for the easily amused - :)

If there are any goose hunters in here this is a great recipe to try. I'm a picky eater... love to shoot the things but the eating has always been tough and this brings me back for 2nd's.
Breast out a goose and season to suit your tastes. Make a pot of coffee...drink one cup as you like it. (Cream w/1 sugar works great) Throw the breasts in the crockpot with the rest of your brewed coffee. Cook until it falls apart like a good pot roast. :wid: You WILL think it's a great pot roast! I heard it also works for sea ducks....but I doubt it!

Upon my wife’s completion of a chili creation last week, I refrigerated the stuff for later consumption after a little sampling. The next day I took the stoneware out of the fridge and placed it on the front burner of our stove.:doh: My wife advised me not to do this and reasoned the stoneware might crack. I responded with “Show me where it says you can’t do this” and she just rolled her eyes….wouldn’t you know it as I finished spooning the last drop of chili, the bottom separated from the stoneware…:wall:

A week without a crock pot had us suffering severe withdrawal symptoms. When we were out with the kids yesterday, my dear mother in law stopped by and left a little surprise on the front steps …..:happy: Its cooking tonight’s chicken marsala as I type this…

Hey Mike do you have that porketta recipe? I want to give that a shot. Also, how did the marsala come out?

I like my porchetta with mucho fennel seeds. My Dad also gave me fennel pollen$$$ for X-mas and it adds incredible flavor without being over the top. Mario Batali's "Simple Italian Food" also has a nice albeit labor intensive version.


Last week I made Beef Borgignone for the first time. Kind of like beef stew but no potatoes and intense flavor.Two thumbs up.

You guys are to -up town- for my dead dog stew recipe

I'm gaining weight just reading this thread :drool:

rumor has it this is an amazing recipe... pot roast, can of coke and a paket of dried onion soup...

Don't forget about the slow gooked ribs that just melt off the bone and are dripping with sticky home made BBQ sauce. MMMMMMMM

Country style pork ribs and some battled spaghetti sauce simmered in the crock pot overnight. i ladle thios whole mess over spaghetti. its delicious.

http://www.youtube.com/watch?v=I79-BnwbE_g

My wife just made the best beef stew, I took a bowl to the table, put salt on and then went to put pepper on and the dam cardboard pepper shaker blew up and the whole container of pepper went in the bowl :cens:, Lucky there was a whole crock pot full

My wife just made the best beef stew, I took a bowl to the table, put salt on and then went to put pepper on and the dam cardboard pepper shaker blew up and the whole container of pepper went in the bowl :cens:, Lucky there was a whole crock pot full

Bob, maybe your wrist went to it's default setting.. :rotflmao: ;)

Hey Mike do you have that porketta recipe? I want to give that a shot. Also, how did the marsala come out?

I get the porketta at whole foods and just drop it in the pot. I usually do a 2# roast in 1/2 cup white wine with spuds/carrots/onions.
Marsala was a bit watery due to overuse of chicken stock. The meat was perfect, but the shrooms came out a bit soggy.

Shrooms should go in with a 1/2 hour cook time left.....they have a lot of moisture content and water down a stew as well as get soggy if they cook too long

Shrooms should go in with a 1/2 hour cook time left.....they have a lot of moisture content and water down a stew as well as get soggy if they cook too long

Good advice. Same goes for sweet potatoes, they tend to soften much quicker than the idahos.

Shrooms should go in with a 1/2 hour cook time left.....they have a lot of moisture content and water down a stew as well as get soggy if they cook too long


if you buy Shi take mushrooms (the filet minon of mushrooms) and dry them UPSIDE down in the sun they absorb vitamin D like ten times what they originally had

then you can add them to absorb excess water and make a vitamin D power packed stew....

Vitamin D is required to absorb calcium ...and scientists are just now realizing how truly important vit. D actually is

and how deficient we Americans as a whole country are with it.