Tuesday, August 30, 2011

Crockpot Creole Daube

I LOVE to cook! Cooking in any form is one of my favorite past times. I am always trying out new recipes I find online or in cookbooks(you should see my collection) or come up with on my own. Testing them on my family and unsuspecting guests! (I know, how nice of me right!?)  There have been major flops and failures like the instant oatmeal muffins a few weeks ago (yuck!).  Then there are the ones that you hit out of the park that go on to the regular rotation of meals. Creole Daube is one of those recipes. 

I've heard of Daube before. According to Deep South Dish daube was a staple in the Point Cadet area here on the Mississippi Gulf Coast but has waned in popularity over the last generation or so. I did a little research on Daube, a French term, with the recipe (or something similar) being brought to this area by French settlers in the 1700's when Mississippi was part of the Louisiana Territory.

I also enjoy trying out foods that are indigenous to the area. I have a dislike of chain restaurants(thanks to the hubby), where no matter what city I'm in the dishes from restaurants like Applebee's will always taste the same. Over the last 10 years it was the hubby's influence that changed my opinion of chain restaurants and encouraged me to look locally for the mom & pop places that will serve food you can find no where else.

So with all that said, when I found the recipe on Deep South Dish I had to try it! Now, I'm not one to follow recipes exactly as written. Isn't that considered a mark of a true chef? I sure hope so! Otherwise I'm just screwing these recipes up. Below you will find MY recipe for Crockpot Creole Daube. If you would like to see the recipe it's based on check out Deep South Dish.

Creole Daube
-will feed a family of 6 easily! We ate half and I froze the rest.

1- small/medium roast (a cheap cut is fine)
1 large onions, chunked
1 large green bell pepper, cut into stripes
2 T. minced garlic
1 large can whole tomatoes (I used San Marzano style), chop up as you pull them out.
1 small can of tomato sauce
1 pinch of sugar1 cup water

2 beef bullion cubes
Splash of Worcestershire sauce
salt and pepper to taste1/2 teaspoon Tony Cachere's 

You ready for the really difficult directions? I'm not sure you can handle this....................

Put EVERYTHING in the crockpot at the same time and cook on low for 6 hours or until the roast is falling apart. Pull out the roast and shred up. Serve over cooked spaghetti noodles, garlic bread and maybe a salad. 

Printable version

Lemon Garlic Chicken and Sticky Coconut Chicken

We are a house of chicken eaters, so I love trying new flavors and ways to cook up chicken. I saw this recipe a few weeks ago on Money Saving Mom and knew I had to try it. While checking out the recipe I found another recipe that looked yummy, Sticky Coconut Chicken.

My plan was to grill about 6 chicken breasts in the lemon/garlic marinade, but decided I would divide it between the two and same some for later.

Lemon Garlic Chicken- from Mel's Kitchen

Juice of 1 lemon, approximately 3 tablespoons

3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts 
Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I’ll be sharing a few with you soon). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.
Serving with roasted parmesan red potatoes and green beans.
Sticky Coconut Chicken-original recipe from Mel's Kitchen. I changed my version just slightly based on what I had on hand.
3 skinless, boneless chicken breasts
1 cup canned coconut milk
1 Tbsp. ground ginger
1 tsp. fresh ground pepper
1/2 tsp. roasted red chili paste

Mix all ingredients together and marinate chicken for at least 1 hour or longer. Grill on barbecue.
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
pinch roasted red chili paste
While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.
Serving with stir fry noodles and veggies. 

I'm back!

I'm Back!

After a several month break, I'm back! Things have just been crazy here at home and it's not that it has slowed down any, I just miss blogging about food! So stick around and keep an eye out for new recipes coming soon!