Cooking Method - Slow Cook
This recipe and others can be found in the following article:
by Nancy Gerlach
Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations
Slow cooking is the key to a good biriani. The Indian origina of this South African dish are evident with the many spices that are included. It is frequently served at weddings and other celebrations.
A Recipe From:
America's Best BBQ:
100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants
by Ardie A. Davis and Chef Paul Kirk
This recipe and other can be found in the Book Excerpt: America's Best BBQ
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
Here’s a lamb recipe from Aussie Chris Roylance. This delicious lamb is a little out of the ordinary with hints of Indian cuisine.
Recipe courtesy of Senior Curaçao of Curaçao Liqueur.
1 teaspoon vegetable oil
4 medium thick pork chops
1 large onion, sliced into 4 thick slices ½ teaspoon sage½ teaspoon ground cloves
Salt and pepper to taste)
1 teaspoon hot red chile powder
I like to use my smoker like an oven—this recipe is a perfect example of such a use.
This recipe features Chipotle Pumpkin Salsa with Roasted Tomatillo, produced by Chef Rick Bayless’ Frontera Foods company. Serving the pulled pork over cooked spaghetti squash instead of on a bun makes this a low-carb meal. Read the entire article by Lois Manno on the Burn! Blog here.
While there is no doubt that pork shoulder slow-smoked over hickory and apple wood for up to 14 hours creates delicious barbecue, not everyone has the time to tend a smoker for that long. This recipe – which barbecue purists would call heresy and an affront to the Gods of BBQ – makes it possible to have flavorful pulled pork during a busy work week by using a slow cooker.
Love the taste of lamb for Easter but don't want to go to the bother of cooking a whole leg of lamb? This recipe combines stovetop smoking with slow cooking to produce fall-off-the-bone tender meat with a very rich, flavorful sauce. Although wonderful the day it is prepared, this entrée is even better after mellowing for a day. You'll need a stovetop smoker and a slow cooker (alternatively, the lamb shanks could be braised in a 325 degree F oven for 3 to 3 1/2 hours after being smoked). Serve with roasted spring vegetables (recipe follows) and garlic mashed potatoes. Smoke and braise extra shanks for a wonderful lamb stew.
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