This amazing pulled pork can be thrown together in as little as 20 minutes, and then you can set it and forget it while it slow-roasts all day. Dinner will be waiting for you when you get home. Initially I was worried about this one. I was afraid that a pork loin, which is a pretty lean cut, would dry out in the slow cooker. But marinating it ahead of time and letting it soak in it’s own juices rendered a product that was juicy and unbelievably tender.
Prep: 20 minutes
Marinate: 2 hrs – 8 hrs
Cook: 4 hrs slow-cooker on HIGH; 8 hrs slow-cooker on LOW
Total Time: 4.5 to 16.5 hours Total Active Time: 20 – 30 minutes
Level: Easy
Cost: About $4 per plate
Serves: 4-6
Ingredients
For the Pork
1 3-4lb pork loin, trimmed of silver skin and cut in half or in thirds, depending on the size of your slow cooker
4-6 cloves garlic, finely minced
1 medium yellow onion, diced
Zest from one orange
Zest of 2-3 limes
1.5 cups orange juice
1/2 cup fresh squeezed lime juice (about 6-8 limes)
1/4 cup olive oil
2 tsp ground cumin
2 tsp ground oregano
1/2 tsp red pepper flakes
a few generous grinds black pepper
For Mojo Sandwiches (per sandwich)
1 Croissant
2 slices ham (not honey)
2 slices Swiss cheese
Dill pickle chips
Dijon mustard
Instructions
For the Pork
Combine all ingredients except pork in a large mixing bowl and whisk until thoroughly combined. Add pork to marinade refrigerate, covered, for at least 2 hours or overnight.
Once pork is finished marinating, remove from marinade (do not discard the marinade) and pat dry with paper towels. Heat oil over medium-high heat in a large skillet or sauté pan until shimmering and just slightly smoking (about 375°F). Add pork and brown on all sides, 5-7 minutes.
Using cooking spray, spray the inside container of slow-cooker until lightly coated. Add browned pork and reserved marinade. Cook on LOW for 7-8 hours or on HIGH for 4 hours.
When pork is finished, use two forks to shred pork. Serve over steamed white rice or as part of Mojo Sandwiches (recipe follows).
For the Sandwiches
Halve a croissant lengthwise and slather both cut sides generously with Dijon mustard. Add one slice of Swiss Cheese, followed by a generous helping of pork, followed by a few pickles, followed by a slice of ham and another slice of Swiss cheese.
So far, I haven’t posted any Asian-inspired recipes on this blog – this is the first one. Basically, it was interesting to note that although the ingredients were a bit different, the process is basically the same as it is for any one-pot wonder.
Time: 90 minutes on stove top; 4 hrs slow-cooker on HIGH; 8 hrs slow-cooker on LOW
Level: Easy
Cost: About $5 per plate
Serves: 4-6
Ingredients
2 lb s boneless, skinless chicken thighs or breasts
NOTE: If going the slow cooker route, I’d recommend opting for thighs – they are higher in fat content and are less likely to dry out over an extended cooking time.
1 cup full fat Greek Yogurt
Juice of 1 lemon
5 cloves garlic, minced
1 medium sized onion, diced
2 TSP freshly grated ginger (or powdered is fine in a pinch)
2 TBSP garam masala
2 TSP paprika
2 TSP kosher salt
2 TBSP tomato paste
1 28-ounce can diced tomatoes
1 14oz can low sodium chicken broth (stove top method only)
1 can full-fat coconut milk
Fresh cilantro, chopped, for serving
Prep:
Cut the chicken into 1 inch cubes and marinate in Greek yogurt and juice of 1 lemon for a minimum of 30 minutes or a maximum of 2 hours.
Dice onion, garlic, and 2 TSP cilantro
Mix ginger garam masala, paprika and salt together in a small bowl and set aside
Cook:
Add 2 TBSP olive oil to a large sauté pan and heat until shimmering but not smoking (about 350F – 375F). Add chicken, (working in batches if you have to) and brown on all sides. Remove with a slotted spoon and set aside.
Reduce heat to medium. Add onion and cilantro and sauté until fragrant and onions are translucent, 2-3 minutes (don’t burn this stuff, make sure your pan isn’t too hot before dumping everything in!) Add garlic and sauté until fragrant, 1-2 more minutes. Add spice mixture and tomato paste and sauté for 1 minute more, stirring constantly. Add canned tomatoes and their juices and stir constantly for 3-5 minutes more making sure nothing gets stuck to the bottom of the pan.
Slow-Cooker: If using a slow-cooker, add the reserved chicken to the cooker and then add the tomato mixture on top. Cover the slow-cooker and cook on LOW for 8 hours or HIGH for four hours.
Stove Top: If making on the stove top, add the can of chicken broth to the tomato mixture and then add the reserved chicken. Cover partially and simmer on low heat 40-60 minutes until liquid is reduced and chicken is cooked through.
In the last 15 minutes of cooking, stir in coconut milk, stir well and allow to simmer with the lid off until flavors are melded together and sauce has thickened.
Serve over steamed rice and garnish with fresh cilantro.
Nothing says comfort food like Spaghetti & Meatballs. In this recipe, you’ll prepare Classic Marinara Sauce as well as scrumptious, tender meatballs that will stick to your ribs, and possibly put you into a food coma on a cold winter’s night.
Time: 60 minutes Level: Easy Cost: About $4-6 per plate Serves: 4-6
Ingredients:
For the Meatballs:
3/4 lb ground beef (either 80/20 or 70/30, but too lean and your meatballs will dry out and fall apart)
1 lb ground pork
4oz bacon, finely diced
5-6 cloves garlic, minced
2 eggs
1 cup grated Parmesan or Romano cheese (fresh is best!)
1-2 TBSP freshly chopped Italian parsley
2 cups classic bread crumbs (or 1 cup Panko, if you prefer)
salt and pepper
1 TBSP powdered oregano (I like a lot of oregano, adjust accordingly)
Add ingredients 11-13 in a medium bowl and allow to soak for 10 minutes.
While soaking, combine first 10 ingredients in a large mixing bowl.
Remove bread from milk/water and add to meat mixture.
Mix together well using your hands. Add water or milk, a few splashes at a time, until the mixture becomes sticky but not overly wet. You want it just moist enough that it sticks together and that’s it. Remember, once you add the water, you can’t take it out! Don’t overwork the meat.
Once the mixture is the desired consistency, begin making your meatballs by rolling a portion of the mixture into balls between the palms of your hands. I prefer my meatballs to be about 2.5″ in diameter, but form them to whatever size you like.
Pat them dry-ish, and transfer them to a wire rack set on a rimmed baking sheet lined with aluminum foil. Transfer them to 450°F oven and bake until brown, 10 – 15 minutes. If they don’t brown enough, you can turn the broiler on for a couple minutes. Once browned, turn the oven off and allow meatballs to finish in residual heat.
Once the marinara sauce has reduced to desired consistency, remove the meatballs from the oven and place them in the sauté pan with the marinara sauce. Using tongs, gently rotate them in the sauce to coat and simmer on low for 5-10 minutes, or until meatballs are cooked through (internal temp should be 165°F). Serve over spaghetti.
Nothing says Autumn like hearty soups and stews… and here in SoCal, the temperature is often still in triple digits at the end of October (not very Fall-like). The solution? A spicy, hearty stew that’s tasty all the time: Cajun Jambalaya! The observant chef will notice that this dish bears a striking resemblance to paella, but somewhat simpler and with different ingredients.
Note: This dish also works well served over pasta. While not traditional, it’s quite delicious. Simply leave out the rice and cook the pasta of your choice according to package directions.
Time: 60 minutes
Level: Easy/Intermediate
Cost: About $4-6 per plate
Serves: 6-8
Ingredients
1 TBSP olive oil
2 TBSP butter, divided
1 TBSP Creole Seasoning (I just use Emeril Lagasse’s version, found here
2-3 chicken breasts, cubed
12oz – 1lb Andouille sausage, sliced into 1/4 inch thick rounds
1/2 lb medium shrimp, peeled and deveined (optional)
1 large Spanish (or yellow) onion, diced (see How to Chop an Onion to streamline this process)
1 large green bell pepper, diced
Roughly 1.5 – 2 cups celery, chopped
4-5 cloves garlic, finely minced
1 tsp Worcestershire sauce
1 tsp hot sauce (any kind will do depending on your flavor preference and heat tolerance)
1 14oz can petite diced tomatoes, drained
4 cups chicken stock
2 cups white rice
Instructions
Mix about 1/2 TBSP creole seasoning with chicken in one bowl, and in another bowl mix the remaining 1/2 TBSP with the shrimp. Mix well. Cover, and reserve in refrigerator.
Heat a medium saute pan or large skillet over medium high heat. Add 1 TBSP butter and 1 TBSP olive oil to the pan. When butter is melted, add sausage and brown nicely on all sides, 5-7 minutes. Remove with slotted spoon and reserve.
In the same pan, add chicken. Brown nicely all around. Remove with slotted spoon and reserve.
Reduce heat to medium and add remaining 1 TBSP butter. Once butter is melted, add onion bell pepper and celery. Sauté, stirring constantly, until very fragrant and onions are mostly translucent, about 3 minutes. Add garlic and sauté until fragrant, 1-2 more minutes. Add hot sauce, Worcestershire sauce and canned tomatoes. Cook all these ingredients together for about another 7 minutes stirring constantly to ensure nothing burns or gets stuck to the bottom of the pan.
Add rice and continue to stir into mixture for about 1 minute. Add the chicken stock and bring to a boil, scraping up any brown bits stuck to the bottom of the pan. Add chicken, sausage and any drippings back into the pan and give everything a good stir. This is the last time you’ll stir it.
Cover, and reduce heat to a low simmer, about 30 minutes until the rice has filled the pan and is no longer crunchy. (You can test the doneness of the rice by removing a grain or two with a spoon – if it’s crunchy but all the liquid has absorbed, add about 2 TBSP of water, give everything a good shake, recover the pan and wait another 5 minutes or so. Repeat this process until rice is cooked, if neccessary).
Once the rice is cooked and has reached the desired consistency, tuck the shrimp into the mixture and cook, covered for about 5 – 7 minutes, until they are a nice orange color and no longer translucent.
A one-pot wonder ready in less than an hour, this dish is a riff on the classic French dish Coq Au Vin. It is also a somewhat lighter dish, with a slightly tangy but still rich flavor profile, due in part to the use of Riesling, a white wine, rather than a French red. Classic Coq Au Vin takes several hours to prepare (or if you follow Julia Child’s Recipe it will take you all day… still worth trying though!), but this dish should take you considerably less time.
Time: Around 60 minutes Level: Advanced Cost: About $8 per plate Serves: 4- 6
4 chicken breasts, halved crosswise (or 8 chicken thighs, or 2 halved breasts and 4 thighs)
2 TBSP olive oil, divided
1-2 TBSP butter (or clarified butter, also known as ghee)
6 TBSP flour
Salt and Pepper
2 TSP paprika
3 shallots, diced (see how to chop an onion, this trick works for shallots too!)
3-4 garlic cloves, minced
8oz Cremini or Bella brown mushrooms, halved or quartered, depending on their size
Optional: 1/4 cup brandy, for flambé
2 cups dry or off-dry Riesling white wine (in a pinch, any dry white will do, and cheap is fine as long as you’d drink it).
1 cup decent, low sodium chicken broth
1 cup heavy cream
1 bunch chopped parsley
Instructions
Mix flour, salt and pepper, and paprika in a medium bowl and whisk together. You’ll be using this to dredge the chicken in a minute.
In a large, heavy bottomed skillet, heat 1 TBSP olive oil over medium-high heat. Add the bacon lardons and sauté until lightly browned but not crispy, and some of the fat has rendered.
Add shallots and sauté until mostly translucent. Add garlic and sauté until fragrant, 1-2 more minutes.
Don’t burn the shallots and the garlic! If you’re not sure if the pan is too hot, before dumping all the shallots into the pan you can test for temperature by tossing in one little piece of shallot. If it doesn’t react much, it’s probably a good temperature. However, if it crackles loudly, or if hot fat spatters everywhere, or if it jumps out of the pan, it’s too hot. Reduce the temperature before adding in the rest of the shallots and garlic.
Sauté shallots, garlic and lardons until shallots are somewhat translucent and garlic is very fragrant, about 3-5 minutes.
Remove lardons, shallots and garlic with a slotted spoon and reserve in a medium bowl, leaving the fat behind in the pan.
Dredge chicken pieces in flour mixture. Shake off the excess and place each piece into the hot pan with the bacon fat. Brown chicken on all sides, remove and reserve.
You may need to work in batches; that’s okay – overcrowding the pan will reduce the overall temperature of the pan and make it harder to brown the chicken. You may need to add about 1 TBSP of fat – either butter or olive oil – between batches; that’s okay too. Also, note that the chicken doesn’t need to be cooked through at this point – it will finish cooking in the sauce at the end.
Once the chicken has been browned, removed from the pan and reserved, you should still have at least 1 TBSP of fat in the pan. If you don’t, add 1 TBSP of butter and melt over medium heat.
Add mushrooms and continue to sauté over medium-high heat until they have absorbed most of the fat and begin to caramelize just a bit.
You can use a match or grill lighter to do this. Simply add the liquor and then ignite your flame and hold it OVER the pan. The vapors will ignite generating an impressive flame. Don’t freak out! Simply remove the pan from the heat and shake vigorously back and forth until the flames subside. For safety reasons, I’d recommend keeping a lid nearby to extinguish any flames, should they become out of control, although this is unlikely to happen. If this step causes you any trouble and you don’t get flames, don’t worry… just cook everything down for a minute or two until the raw alcohol has evaporated.
Add the Riesling wine and chicken stock to deglaze the pan. Continue to stir with a wooden spoon and scrape up any brown bits stuck to the bottom of the pan (this stuff is called fond and it’s delicious). Bring to a boil and return chicken and any drippings to the pan.
Add reserved shallots, bacon and garlic back to the pan.
Partially cover, lower heat to a simmer, and allow to cook for about 45 minutes, keeping an eye on the liquid level of the pan – you don’t want it to reduce too much.
After about 45 minutes, the chicken will be cooked through and very tender, and the liquid will have reduced somewhat. Remove chicken (again) from the pan and stir in the heavy cream. Reduce by 25-30%, stirring often, until sauce is desired level of thickness. Return chicken to pan (again) and cook for 2 minutes more. Sprinkle with chopped parsley.
Serve over mashed potatoes, egg noodles, or with a loaf rustic french bread. Anything to soak up that sauce!
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*My original post omitted this step. It still will work great without it. However, this step adds a depth of flavor that is quite enjoyable. In either case, don’t worry about it too much!
The Intrepid Gourmet 