January 19th, 2011 | Slow-Cooking, Soup, Yankee Cook Recipes | No Comments »
The nice thing about making chili in a slow cooker is that there's less risk of burning the bottom of the pot and therefore less need to watch it closely. You can go about your afternoon and come home to a nice hot bowl of spicy, meaty goodness. It's also pretty quick compared to other slow cooker recipes - 4 hours on high and you're good.
In the winter, when fresh tomatoes are ei...
view full post »
December 31st, 2010 | Pork, Slow-Cooking, Yankee Cook Recipes | 2 Comments »
Sure there are millions of pulled pork recipes out there, so why would I post mine? Because.
Because I'm on vacation and we had a big hunk of pork shoulder in the freezer from Kelly Brook Farm that I felt like thawing. Because it's delicious and seems slightly exotic to me to slow cook meats since I grew up in a household where meat was not "done" unless it was gray in the c...
view full post »
November 8th, 2010 | Lamb and Goat, Slow-Cooking, Yankee Cook Recipes | No Comments »
Why choose lamb over pork for a pulled meat dish? Lamb is slightly leaner than pork, though only by 2 grams per 3 ounce serving for a bone-in shoulder cut. Like red meat, it contains more iron than pork, as well as high levels of zinc, potassium, iron and B vitamins. Slightly lower fat and better nutritional value are both good reasons, bu...
view full post »
February 24th, 2010 | Beef, Slow-Cooking, Soup, Yankee Cook Recipes | No Comments »
It is raining, cold and windy here today. There are whitecaps out on the water and raindrops on the windows. It's the perfect weather for making a nice soup. Homemade stock makes all the difference with soup. Sure, it's easy to open up a carton of beef or chicken stock, but it's just as easy to ma...
view full post »
February 11th, 2010 | Pork, Slow-Cooking, Yankee Cook Recipes | 4 Comments »
Nope. This is not a traditional New Englandy-type dish, but what can I say? We're living in a global society and this is the world wide interweb, after all.
Start with ribs that have good marbling. As the fats melt away, the ribs transform into tender nuggets of fallin...
view full post »
January 13th, 2010 | Beef, Slow-Cooking, Yankee Cook Recipes | 2 Comments »
This holiday season, I was given the greatest gift of all. A slow cooker! Yay! I decided to christen it with short ribs.
The meat melts down over the course of hours, turning into rich, tender bits of falling-off-the-bone loveliness. I like to use vegetables that hold their shape well, like mushrooms and onion...
view full post »
The nice thing about making chili in a slow cooker is that there's less risk of burning the bottom of the pot and therefore less need to watch it closely. You can go about your afternoon and come home to a nice hot bowl of spicy, meaty goodness. It's also pretty quick compared to other slow cooker recipes - 4 hours on high and you're good.
In the winter, when fresh tomatoes are ei...
