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I use ours mostly for braised dishes like beef short ribs, stews like sauerbraten or gumbo, jambalaya and pot roasts. Usually started on the stove top and transferred to the oven, but sometimes done completely on the stove top. Our go to gumbo and jambalaya recipes are from Paul Prudomme (RIP), short ribs from Tyler Florence, sauerbraten from the Frug, Jeff Smith (since my Oma's recipe was lost when my brother's home was destroyed during hurricane Charlie) and pot roasts are our own creations, especially the Cuban style pork one.
I use ours mostly for braised dishes like beef short ribs, stews like sauerbraten or gumbo, jambalaya and pot roasts. Usually started on the stove top and transferred to the oven, but sometimes done completely on the stove top. Our go to gumbo and jambalaya recipes are from Paul Prudomme (RIP), short ribs from Tyler Florence, sauerbraten from the Frug, Jeff Smith (since my Oma's recipe was lost when my brother's home was destroyed during hurricane Charlie) and pot roasts are our own creations, especially the Cuban style pork one.
TY...wow so sorry about your brother's house.
Quote:
Originally Posted by Debsi
Spaghetti sauce with and without meat, stew, soups, and no-knead bread.
If you want to make the bread, you may have to purchase a stainless steel replacement knob for the kid that can withstand high heat.
Yup, looks good! The bread is amazing, like bakery bread. The dough will be very wet and sticky, but you should end up with an impressive beautiful round crusty loaf.
I use the method from the book Artisan Bread in 5 Minutes a Day, which means you mix up enough dough for 4 loaves and keep it in the refrigerator for up to two weeks, but I use the Dutch oven to bake it in rather than their suggestion to “slide” it onto a baking stone - never worked for me, too sticky.
I bought a large square plastic container (4 or 5 qt I believe) at the restaurant supply store to make the dough in, cost me about $6.
Don’t forget to preheat the Dutch oven, you are making an oven inside your oven basically.
Location: By the sea, by the sea, by the beautiful sea
68,329 posts, read 54,373,658 times
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Quote:
Originally Posted by Dogboa
I use ours mostly for braised dishes like beef short ribs, stews like sauerbraten or gumbo, jambalaya and pot roasts. Usually started on the stove top and transferred to the oven, but sometimes done completely on the stove top. Our go to gumbo and jambalaya recipes are from Paul Prudomme (RIP), short ribs from Tyler Florence, sauerbraten from the Frug, Jeff Smith (since my Oma's recipe was lost when my brother's home was destroyed during hurricane Charlie) and pot roasts are our own creations, especially the Cuban style pork one.
Location: By the sea, by the sea, by the beautiful sea
68,329 posts, read 54,373,658 times
Reputation: 40731
Quote:
Originally Posted by Debsi
Yup, looks good! The bread is amazing, like bakery bread. The dough will be very wet and sticky, but you should end up with an impressive beautiful round crusty loaf.
I use the method from the book Artisan Bread in 5 Minutes a Day, which means you mix up enough dough for 4 loaves and keep it in the refrigerator for up to two weeks, but I use the Dutch oven to bake it in rather than their suggestion to “slide” it onto a baking stone - never worked for me, too sticky. I bought a large square plastic container (4 or 5 qt I believe) at the restaurant supply store to make the dough in, cost me about $6.
Don’t forget to preheat the Dutch oven, you are making an oven inside your oven basically.
That's a good point I think more people should take advantage of. Restaurant supply stores are usually open to the public and are a great source of kitchen things, many which you won't see in 'civilian' stores and generally well priced for the quality.
Don't have a recipe, just Kirby Mojo Criollo 1/2 and 1/2 with either pork stock or chicken stock for the braising liquid. I use boneless pork butt, trimmed of fat cap, seasoned generously with S&P, browned on all sides in the Dutch oven then removed, add some of the braising liquid to deglaze the pot. Return roast to pot and add more braising liquid to bring 3/4 way up the roast. Simmer for 1 to 1-1/2 hours, depending on the size of the roast, then start adding vegetables in order of cooking time required. I use carrots, whole fresh pearl onions or chipollini's and potatoes. You can sub yuca for the potatoes. We always have black beans, rice and pan Cubano to go with. You will have to skim the fat during cooking. I usually do it completely on the stove top.
Location: By the sea, by the sea, by the beautiful sea
68,329 posts, read 54,373,658 times
Reputation: 40731
Quote:
Originally Posted by Dogboa
Don't have a recipe, just Kirby Mojo Criollo 1/2 and 1/2 with either pork stock or chicken stock for the braising liquid. I use boneless pork butt, trimmed of fat cap, seasoned generously with S&P, browned on all sides in the Dutch oven then removed, add some of the braising liquid to deglaze the pot. Return roast to pot and add more braising liquid to bring 3/4 way up the roast. Simmer for 1 to 1-1/2 hours, depending on the size of the roast, then start adding vegetables in order of cooking time required. I use carrots, whole fresh pearl onions or chipollini's and potatoes. You can sub yuca for the potatoes. We always have black beans, rice and pan Cubano to go with. You will have to skim the fat during cooking. I usually do it completely on the stove top.
Thanks! I'll have to see if I can find the Kirby Mojo Criollo locally. Interesting that when I searched I got a hit for PUBLIX online saying delivery is free for your first order. I may have to search their site and make my first order worthwhile.
Do you marinate it at all first or just go for it?
Thanks! I'll have to see if I can find the Kirby Mojo Criollo locally. Interesting that when I searched I got a hit for PUBLIX online saying delivery is free for your first order. I may have to search their site and make my first order worthwhile.
Do you marinate it at all first or just go for it?
Not the pot roast, but I do make a Cuban style pork roast on the BGE which I marinate over night in homemade sour orange mojo (I use fresh sour oranges, which are available locally year round). I wrap it in banana leaves which I get from the freezer section of a local Latino market.
If you can't find the Kirby, Badia is alright.
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