Tuesday, November 1, 2011

Do you own a slow-cooker? Yow-Zah!

So, John and I don't actually own a slow-cooker, but we've got one on temporary loan from Jon and Mary (following the brandy-spiked cider event on Halloween). Everybody is coming up to Fox Ridge next weekend, so Mary figured (unwisely?) that I could be trusted with their slow-cooker between now and then, and then we will bring it up to the country to make some hearty, slow-cooked dream, TBA.

In the meantime, because John and I are fundamentally impatient children, we couldn't resist experimenting with this new-fangled culinary contraption, and thought we'd share our adventures on the blog. Tonight, fingers crossed, we're going to reap the benefits of all that slow-cooked-patience...

For the last two-and-a-half days, we've been setting a slow-cooking record, brewing a mexican-inspired pulled pork that initially cooked for almost 12 hours in the slow cooker, then sat in the fridge for 6 hours, had the fat skimmed off, and was then brought back to temperature... And then, when we were JUST ABOUT TO EAT OUR PORK, John had to stay late at work, and it just didn't seem right for me to eat our master piece alone.

So last night, even though our house smelled like a texan barbecue shack, I ate a block of cheese and almost a whole baguette (my favorite meal ever, dieters beware) and dreamt sweet dreams of pulled-pork tacos with roasted cuban sweet potatoes, guacamole, and this new red-cabbage-lime-cole-slaw I invented... Hopefully, tonight will be a dream come true!

If you're interested in making the whole meal, just like ours, check out John's link to the pulled pork recipe here, my recipe for Cuban-Style Sweet Potatoes here, and then you can see my recipe for the Red-Cabbage-Lime-Cole-Slaw down below...

I've got a good feeling about this dinner. I'm pretty sure you should give it a shot. Maybe we're going to have to buy a slow-cooker all our own?

by christina salway

Serves 4-6, as a side dish. 

1-   Small Red Cabbage, chopped kind of big.
1-   Bunch Cilantro, chopped pretty normal.
1/2 Red Onion, chopped pretty small.
1-   Fresh chili or jalapeno if desired.

2-   Fresh Limes or 2- Tablespoons bottled lime juice.
2-   Tablespoons Red Wine Vinegar
Salt/Pepper to taste.

Now, hold onto your hats because this gets pretty complicated. Basically, chop everything up, as instructed above. Put all of the ingredients into a bowl. Toss the vegetable ingredients in the liquid ingredients. Let this mixture sit in the fridge for 15-20 minutes. EAT! 

Off the hook delicious. Also, good for you. Also, easy. Did someone say "Miracle Food"? I think so. 

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