What are you cooking for dinner this weekend?

[OnTheEllipse]

does anyone have a recipe for pork shoulder in a crock pot? preferably something mexican/carnitas-like?

[SpeedyChix]

http://splendidtable.publicradio.org...lledpork.shtml

Though you can use a lot less of the bottle smoke stuff.
Slow cooker and you're good to go. No hassle shredding on the other end either.

[OnTheEllipse]

awesome...thanks

[SpeedyChix]

Sure thing. Have made it with a couple different cuts. It is an easy/lazy fix and the taste is amazing good.
BBQ sauce, the juice, other mix or straight up.

Enjoy.

[OnTheEllipse]

i'm a big fan of lazy. just made this for lunch...couldn't be easier

http://www.thewednesdaychef.com/the_...mato-soup.html

[SpeedyChix]

i'm a big fan of lazy. just made this for lunch...couldn't be easier

http://www.thewednesdaychef.com/the_...mato-soup.html

Wow, I just spent some time on that site, volumes of great recipes. Know what I'll be fixing for the next few days. Thanks

[rwsaunders]

So I'm reading "The Dog in a Hat" by Joe Parkin and I'm getting hungry for Belgian Waffles. I pulled out a recipe from Aunt Martha and went to town. First results....not so good....forgot the butter. Second round...not so good...stuck to the iron. Third round....yahooo..these puppies were light and crispy. I'm hooked and now I'm searching for a better iron.

[Too Tall]

Thought I'd whip up a batch of the Cuban Black Beans I make each yr. for camp. Mmm Mmm gooooooooood :)

Scratch made, natch ;) *note to self my knife work is about 1/3 as good as RIHans....so much to learn.

[dave1215]

cuban black beans, mmm - is the macallan an ingredient?

[Too Tall]

cuban black beans, mmm - is the macallan an ingredient?

That's for the chef ;)

[rydesteel]

That's for the chef ;)

careful with that ingredient it could lead to shorter fingers ;>), sure is tasty though.

[robin3mj]

Marinated rack of lamb with coriander and ginger, and chickpeas & spinach w/ honeyed sweet potatoes.

Courtesy of one of a couple Xmas gift cookbooks- this one being Ottolenghi of London.

My wife and I are starting a standing dinner invite for all of our friends, every 2-3 weeks this year (first 4 or 6 to respond to a particular date show up with beer/wine and an adventurous appetite)- this being the first of hopefully many.

[robin3mj]

So I'm reading "The Dog in a Hat" by Joe Parkin and I'm getting hungry for Belgian Waffles. I pulled out a recipe from Aunt Martha and went to town. First results....not so good....forgot the butter. Second round...not so good...stuck to the iron. Third round....yahooo..these puppies were light and crispy. I'm hooked and now I'm searching for a better iron.

Waffle irons are the best comfort food appliance, bar none. I was given a whole waffle cookbook with mine- let me know if you want me to post a recipe or two, there are some good'uns.

[ron l edmiston]

[QUOTE=Too Tall;167341]Thought I'd whip up a batch of the Cuban Black Beans I make each yr. for camp. Mmm Mmm gooooooooood :)

damn; that shore looks fine .... i'd come to yo camp just for the chow!!
fine lookin hard rock maple cuttin board ....

ya guys need to do a book of cookin - really ...

ronnie

[Too Tall]

Marinated rack of lamb with coriander and ginger, and chickpeas & spinach w/ honeyed sweet potatoes.

Courtesy of one of a couple Xmas gift cookbooks- this one being Ottolenghi of London.

My wife and I are starting a standing dinner invite for all of our friends, every 2-3 weeks this year (first 4 or 6 to respond to a particular date show up with beer/wine and an adventurous appetite)- this being the first of hopefully many.

I like your style.
Ron E., worse things have happened FO SHOW ;)

[bking]

So I'm reading "The Dog in a Hat" by Joe Parkin and I'm getting hungry for Belgian Waffles. I pulled out a recipe from Aunt Martha and went to town. First results....not so good....forgot the butter. Second round...not so good...stuck to the iron. Third round....yahooo..these puppies were light and crispy. I'm hooked and now I'm searching for a better iron.

I've got five or six waffle irons, and tried a lot more (we like waffles). Villaware is the best I've found to date. Williams Sonoma used to carry them but they replaced them with All Clad. I tried these as well and returned them.

[maunahaole]

does anyone have a recipe for pork shoulder in a crock pot? preferably something mexican/carnitas-like?

this isn't so much a carnitas style, but we did this yesterday and it was really good and super easy. Recipe was in the newspaper. We did it with pork shoulder steaks instead of the whole roast. If you have some nice spicy bbq sauce, it is good on top.
PULLED PORK

For sliders, pile the meat into soft rolls; serve with slaw and baked beans.
• 1/4 cup vegetable oil
• 3/4 cup red wine vinegar
• 1/4 cup firmly packed dark brown sugar
• 1/4 cup soy sauce
• 2 cups ketchup
• 1 teaspoon garlic powder or garlic salt
• 1 large onion, coarsely chopped
• 2 tablespoons Worcestershire sauce
• 5-pound boneless pork shoulder roast, fat trimmed
• Barbecue sauce for serving
Whisk the oil, vinegar, brown sugar, soy sauce, ketchup, garlic powder, onion and Worcestershire sauce together in a mixing bowl. Pour into a large zipper-top plastic bag. Place the pork in the bag with the marinade, seal the bag and turn the pork to coat. Refrigerate overnight, turning the bag once or twice.
Pour the entire contents of the bag into the insert of a 5- to 7-quart slow cooker. Cover and cook on low for 10 hours, until the pork is fork tender. Remove from slow cooker, cover with foil and let rest for 15 minutes. Meanwhile, skim off any fat from the sauce.
Using two forks, shred the meat, then return it to the sauce. At this point, the pork may be refrigerated for up to 5 days or frozen for up to 2 months. Serve warm, with additional barbecue sauce.
Serves 10-12.

[Shinomaster]

My old man sent me this from France, and I'm a little afraid to open it. What should I do with this?

[Too Tall]

My old man sent me this from France, and I'm a little afraid to open it. What should I do with this?

Make a nice salad with frischee, cherry tomatoes and gargonzola.
Toast some lovely bread points to go with sauted fois gras baybyyyyyy :)
Slices in a pan with a little salt/oil and the good stuff basalmic.
Heck you know what to do.
Oh, don't forget your weekend pass to the cardiac ward.

[rwsaunders]

I've got five or six waffle irons, and tried a lot more (we like waffles). Villaware is the best I've found to date. Williams Sonoma used to carry them but they replaced them with All Clad. I tried these as well and returned them.

Thanks for the tip....I'm on the hunt.