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October 15, 2014

Slow cooker spicy shredded beef with soy, ginger and garlic

Spicy shredded beef with garlic and ginger makes a perfect rice bowl topping.

If there were a contest for Brisket Queen, I'd toss my tongs into the ring. I've shared so many beef brisket recipes with you, starting with my grandmother's brisket, barbecue brisket, Mediterranean brisket, apple cider brisket, hoisin brisket, Pakistani brisket, and Southwestern brisket, that I deserve the title and a sparkly little crown. Just when I thought I'd done it all, however, I remembered this spicy Asian brisket, with soy sauce, ginger, garlic, and chili paste. I make it in the slow cooker, using my new method of cutting the meat into quarters and browning the edges (more pieces, more edges, more wonderful chewy bits when you shred the meat). This is a super-simple, slightly salty, slightly spicy brisket, perfect served on a rice bowl with any steamed vegetables. Crunchy snow peas provide a nice contrast; broccoli, bok choy, or green beans are good, too. If you have a sweet tooth, you can add a spoonful of brown sugar near the end of the cooking. There's sugar in dark soy sauce, and that's plenty for me, but you can (and should) adjust to your own taste.

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September 28, 2014

Slow cooker Korean-style chicken

Slow cooker Korean-style chicken. #crockpot

Ever since Ken, a long-time reader of The Perfect Pantry, sent me a pile of Hawaiian cookbooks a couple of months ago, I've been having a wonderful time reading recipes and learning more about the island's multicultural cuisine. The book I reach for most often, Hurry Up and Wait: Hawaii's Favorite Recipes for the Pressure Cooker and the Slow Cooker, has yellow stickies on dozens of pages. When the oven is occupied with roasting and baking, both the slow cooker and the pressure cooker get pressed into service in my kitchen. I used my pressure cooker to make Hawaiian sweet potato salad, and the slow cooker to cook a batch of this chicken. If you like Korean barbecue, you'll love this dish, which mimics the spicy-salty barbecue flavor. I always have chicken breasts in the freezer, so I use those instead of thighs. The chicken is delicious hot, as the star of a rice bowl, but I think it's even better cold, sliced and served with crunchy munchy vegetables like crisp celery sticks, bell pepper strips, green beans or snap peas -- and that makes it perfect for take-to-work lunch.

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September 14, 2014

Slow cooker Caribbean pepper pot {gluten-free}

Caribbean pepper pot, filled with chicken, shrimp, squash and kale.

A few weeks ago, I awoke in the middle of the night, craving Caribbean pepper pot. Can you imagine what I was dreaming about? Adventures on the high seas? Salsa dancing on the beach? Bright colored head scarves and flowing tunics? Johnny Depp? I wish I could remember. Not to worry, though: I remembered the important part: spicy stew, filled with the goodness of the islands, and I absolutely had to make it. In my dream there was shrimp and rice and callaloo, a typical dark leafy green grown throughout the Caribbean. It's not impossible to find callaloo at specialty supermarkets, but I swapped kale, which was perfect. Most pepper pot recipes call for fiery hot habañero peppers in terrifying quantities. I substituted several milder jalapeños, and there was still plenty of kick. Please do not omit the pepper. If you don't like spicy food, make another dish. After all, this one is called pepper pot for a reason. I made enough for Ted, Christine, Rebecca, Shweta and Robby, who had his portion for breakfast, and when they polished it off, I regretted I hadn't made more. May the recipe bring you amazing food-filled dreams.

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July 16, 2014

Slow cooker shredded hoisin beef, for sandwiches, sliders, or lettuce wraps

Slow cooker shredded beef wrapped in lettuce leaves: sweet and light.

Although the kitchen has been hot, hot, hot for the past few weeks, I'm keeping my cool, with a little help from the slow cooker. In the summer, I eat cold salads more often than not, but when I do cook, I make enough to stash in the freezer, to carry me through the dog days. This shredded hoisin beef appeals to eaters of all ages, it freezes perfectly, and it's a flexible filling for sandwiches or sliders, or light and lean lettuce wraps, depending on who wants what. Hoisin sauce contains sugar, and though rice vinegar cuts the sweetness a bit, we still call this "hoisin beef candy" in our house. When you're slow cooking to shred, please try my technique of cutting the meat into quarters, and browning each piece on all sides. With more surface area, the edges get nice and "burnt", almost like barbecue. The lip-smacking sweet sauce will dribble down your chin, also just like barbecue. Top sandwiches or wraps with some raw crunchy vegetables (I like radishes and carrots) for contrast.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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