GadgetGuy
(Formerly Shermie)
I once cooked this fresh shoulder in the Rival BBQ Pit Crock Pot Slow Cooker!! 
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The CookingBites recipe challenge: pork
- Thread starter Morning Glory
- Start date
CraigC
Guru
Stick to andouille or tasso, you're better off!
CraigC
Guru
I'll have to figure something else to do on the Egg. I've already done several here.
The Late Night Gourmet
Home kook
- Joined
- 30 Mar 2017
- Local time
- 11:58 PM
- Messages
- 5,637
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- Detroit, USA
- Website
- absolute0cooking.com
Paella is on the way-a.
Last edited:
The Late Night Gourmet
Home kook
- Joined
- 30 Mar 2017
- Local time
- 11:58 PM
- Messages
- 5,637
- Location
- Detroit, USA
- Website
- absolute0cooking.com
Pork and Chicken Paella. As I tried paella in several Madrid restaurants, I tried to isolate what I liked about it. This started with guajillo and ancho chili peppers soaked in water, progressed to building a soffritto, and ended with me hiding my spoons. The key is to do an initial stir of ingredients together in the pan, then leave them alone until the rice is done. Not stirring is the hardest part of this for me.
My only regret is not having time to get Spanish chorizo to add to the dish.
My only regret is not having time to get Spanish chorizo to add to the dish.
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In progress...
The spices:
Pork shoulder:
Marinating:
The spices:
Pork shoulder:
Marinating:
ElizabethB
Legendary Member
Recipe - White Beans with Pork Tasso and Ham Hocks
This is the first time I cooked beans in a pressure cooker. I was afraid that the dish would lack the flavor achieved by slow cooking. I was wrong.
Photo to follow.
I have to clean my pot and start my wild pig leg cooking Sous Vide.
This is the first time I cooked beans in a pressure cooker. I was afraid that the dish would lack the flavor achieved by slow cooking. I was wrong.
Photo to follow.
I have to clean my pot and start my wild pig leg cooking Sous Vide.
GadgetGuy
(Formerly Shermie)
My first entry:
Recipe - Schnitz un Knepp (Ham-Apple Dumpling Soup)
Bringing back a little of our recent trip to Pennsylvania Dutch Country, this is a big ol' bowl full of comfort. It's easy to focus on the drop dumplings or the hunks of pork, but what really grabs the palate is the sweet-salty broth, a perfect combination with the chicken stock, dried apples, and brown sugar. It's delicious!
Just starting things going, with the pork shoulder, chicken stock, onion, dried apples, and brown sugar:
Making the drop dumplings:
Simmering away:
Recipe - Schnitz un Knepp (Ham-Apple Dumpling Soup)
Bringing back a little of our recent trip to Pennsylvania Dutch Country, this is a big ol' bowl full of comfort. It's easy to focus on the drop dumplings or the hunks of pork, but what really grabs the palate is the sweet-salty broth, a perfect combination with the chicken stock, dried apples, and brown sugar. It's delicious!
Just starting things going, with the pork shoulder, chicken stock, onion, dried apples, and brown sugar:
Making the drop dumplings:
Simmering away:
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murphyscreek
Veteran
medtran49
Forum GOD!
murphyscreek
Veteran
Spuds 'N Spam Curry Puffs (Even for those who don't like Spam!)
Recipe & Video - Spuds 'N Spam Curry Puffs
Recipe & Video - Spuds 'N Spam Curry Puffs
Next entry:
Recipe - Pork Agrodolce
Oh...this is good...really good! A little sweet-and-sour, a little barbecue sauce-like, an a whole lot of lusciousness. What's really nice is that the sauce isn't overly thick and heavy, like a standard barbecue sauce can be; it flavors the pork, it's nice drizzled over the top of the dish, and then it gets out of the way and lets the pork shine.
And the pork...so tender, and the pieces with some of the fatcap...marvelously crispy, with that nice little bite from the vinegar, and there's a fair amount of kick to this as well, from the red pepper flakes.
MrsT summed it up: "Whatever you do...do not, and I repeat DO NOT lose this recipe!"
Served over ricotta mashed potatoes, as recommended in the original recipe.
Here's the pork shoulder, ready to go:
The agrodolce sauce:
Into the oven:
Out of the oven:
Recipe - Pork Agrodolce
Oh...this is good...really good! A little sweet-and-sour, a little barbecue sauce-like, an a whole lot of lusciousness. What's really nice is that the sauce isn't overly thick and heavy, like a standard barbecue sauce can be; it flavors the pork, it's nice drizzled over the top of the dish, and then it gets out of the way and lets the pork shine.
And the pork...so tender, and the pieces with some of the fatcap...marvelously crispy, with that nice little bite from the vinegar, and there's a fair amount of kick to this as well, from the red pepper flakes.
MrsT summed it up: "Whatever you do...do not, and I repeat DO NOT lose this recipe!"
Served over ricotta mashed potatoes, as recommended in the original recipe.
Here's the pork shoulder, ready to go:
The agrodolce sauce:
Into the oven:
Out of the oven: