topic Re: New Slow Cooker Recipe: An Entre Hit! in Recipes

New Slow Cooker Recipe: An Entre Hit!

sfnative — Fri, 31 Mar 2017 06:17:38 GMT

From the January 2017 issue of "Good Housekeeping" and, clearly, some great Good Housekeeping chefs/entre developers/home cooks on high, came the following recipe. In times paast, I didn't put much stock in recipes from such publications, but recently have had a chance to peruse this magazine for a buck a year. I've been pleasantly surprised at a number of the recipes. This one is a winner and I highly recommend it. As with many slow cooker recipes with chunks of meet, time is required to brown the meet, before placing into the slow cooker. As stated below, though beef is called for in the recipe, I've gravitated to pork and we now both prefer it. Also substituted Giada's Polenta for the grits. Mmmm, Mmmm Good!

Creole Beef or Pork on a Bed of Polenta: Crock Pot

Good Houskeeping, Comfort Food, January 2017

The original recipe calls for boneless beef chuck and so I decided to use it for my first attempt. As to the polenta, the recipe calls for grits, but I opted for polenta. The end result: I would make this again and again, but we now prefer the pork, even though butchering is more of a pain.

Keep in mind that this recipe requires more than 5 minutes prep, as meat chunks must be browned in batches, veggies chopped, etc. However, the end result is really wonderful. Note: When everything was placed in the crock pot, it was “dry,” as the single can of chopped tomatoes did little to moisten the mix, so I added 1 cup of low sodium chicken stock (didn’t have beef on hand). After cooking time was complete, I added a small amount of slurry of arrowroot to very slightly thicken the mixture and it was perfect.

2 Tbs canola oil

3-1/2 lbs. boneless beef chuck or pork cut of your choice, trimmed and cut into 1” chunks

2 med. Green bell peppers, seeded and chopped (buy the ones w/4 bumps on the bottom)

1 large onion (I used 2 med.)

3 stalks celery, chopped

3 gloves garlic, chopped

1 can (14 oz) diced tomatoes, drained (did not drain)

¼ c. tomato paste

2 tsp. Creole seasoning (green/white container – adds flavor more than spice)

1 c. low sodium beef or chicken stock or broth (*my add)

1-2 c. shredded sharp cheddar cheese

In a 12” skillet, heat oil on medium-high heat. Pat meat dry with paper towels and season all over with ½ tsp salt. In batches, cook meat 5 minutes or until browned on two sides. Transfer to crock pot.

Reduce heat to medium, adding more oil, if necessary. Add peppers, onion, celery and garlic. Sauté 3 minutes, stirring. Add diced tomatoes and tomato paste. Cook 2 minutes, stirring. Add Creole seasoning and stir to combine. Transfer to crock pot and add 1 c. stock or broth. Stir contents of crock pot well to combine all ingredients. Cover and cook on low for 7 hours or until meat is very tender.

Polenta (Source: Giada de Laurentis)

6 cups water

2 tsp salt

1-3/4 cups yellow cornmeal

3 Tbs unsalted butter

30 minutes before ready to serve, prepare the polenta: Bring 6 cups of water to boil in a heavy large saucepan. Add 2 tsp salt. Gradually whisk in the cornmeal. Reduce the heat way down to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat and add the butter, stirring until melted.

Putting It Together

On warmed plates, place a nice helping of polenta in the middle and quickly spread it to cover 2/3 of the bottom of the plate. Add more polenta until it is ¼” in depth. Sprinkle Sharp Cheddar cheese over the top of the polenta to your liking. Do not mix in. Now top the polenta with the Creole mixture from the crock pot. Serve.

Note: Immediately place leftover polenta in a lightly greased glass container. Let cool during your meal, then cover with plastic wrap and refrigerate to use with leftovers or for another use.

Enjoy!

Re: New Slow Cooker Recipe: An Entre Hit!

AuntG — Fri, 31 Mar 2017 11:13:33 GMT

I'm not one for long prep time, but browning the meat and chopping the vegetables would be easy.

Re: New Slow Cooker Recipe: An Entre Hit!

Sooner — Sat, 01 Apr 2017 01:29:34 GMT

This sounds WONDERFUL!

Re: New Slow Cooker Recipe: An Entre Hit!

IamMrsG — Sat, 01 Apr 2017 16:09:15 GMT

@sfnative Once in a while a recipe 'speaks' to me. I'm listening to this one! I am a big fan of Jambalaya and this is oh so close. Thank you for taking the time to share it with all of us.

One question: What cut of pork have you used? And, did you still use the cheddar cheese with it? Well, I s'pose that's two questions.

The best explanation I've heard yet for the difference between corn meal, grits and polenta came from Chef Mario Batali. When asked the difference between grits and polenta, he quickly answered, "About $25 a plate." In essence, they're all the same.

For those who would not buy a jar of Creole Seasoning to use 2 teaspoons in this dish, below is the blend I use.

Cajun Seasoning

2 teaspoons salt
2 teaspoons garlic powder
1 ½ teaspoons paprika
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon cayenne
1 1/4 teaspoons thyme
1 1/4 teaspoons basil
½ teaspoon red pepper flakes

Cajun seasoning will keep its flavor for up to 6 months.

Creole Seasoning: The main difference between Cajun and Creole seasoning is that, from Italian immigrants, Creoles in New Orleans add oregano to the blend. Add 1 1/4 teaspoons dried oregano to the blend above.

Edited to correct a typo.

Re: New Slow Cooker Recipe: An Entre Hit!

sfnative — Sat, 01 Apr 2017 19:01:17 GMT

@IamMrsG

Best cut of pork to purchase for this entre is pork butt, as the shoulder has a bone that you'd have to wrestle with, but might find it on sale or at a better price. In either case, just specify "boneless," as shoulder and butt mean different things regionally in the U.S. Hope this makes sense.

Yes, I did use the cheddar cheese; however, next time with pork, I'm going to purchase Pepper Jack.

Re grits vs polenta, since I have absolutely no previous experience with grits, I went with polenta, because I do have history with it. For all I knew, there could have been ratio differences in liquid-corn meal-butter used in both recipes. Feeling confident with polenta was a natural go-to.

Hope the above answers your questions.

Re: New Slow Cooker Recipe: An Entre Hit!

IamMrsG — Sun, 02 Apr 2017 15:19:01 GMT

@sfnative Thank you for the pork information. I was 'right there with you' as I was reading the recipe and thinking of substituting pork for the beef. That is until I got to the last line, 'cheddar cheese.' That was the needle scratch for me, but your thought to switch to Pepper Jack is a good one.

Not to re-write your recipe (as it certainly doesn't need it), but the Pepper Jack has me thinking how easily this could go toward a Mexican slant just by altering the Creole Seasoning by exchanging the oregano, thyme and basil with chili powder, cumin and chipotle powder.

Thank you again for sharing this one.