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  Topic Review (Newest First)
08-04-2013 09:07 PM
Re: The Two Pot Cook Off

Not being a gourmand in any sense of the word, I tend to stay simple, easy and minimum clean up.

Brown off a pound of ground in a 10" saute pan and drain the fat. Mix up an 8oz can of tomato sauce (in a plastic cup) with ground clove, cayenne pepper, chili powder, garlic salt, crushed red pepper, tabasco, and Worcestershire sauce and blend into meat. Let simmer. Wrap 10" tortillas in tin foil and heat in oven. Fill tortillas, fold over and cover with shredded lettuce, sliced onion, shredded cheese of choice and desired heat of picante sauce. Makes four.
08-04-2013 08:37 PM
Re: The Two Pot Cook Off

Nice to see this old crockpot resurrected. Hopefully we'll be back on board in a couple of weeks and giving the old two burner what for.
08-04-2013 12:29 PM
Re: The Two Pot Cook Off

Figured I'd bring this one back from the dead. Tenderloin.
Dock Six Chronicles: Two Burner Tastiness: Tossed Greens and Tenderloin

10-25-2012 04:53 PM
Re: The Two Pot Cook Off

Originally Posted by chef2sail View Post
I see two different glasses of white wine for one setting in that to eleaborate?

lol ... Dave, the Wombet and I do like a glass of sherry as an aperitif. For us must be Spanish Jerez, Fino or Manzanilla, served cold, usually Tio Pepe Palomino. On that particular occasion I simply hadn't finished my glass but poured some wine for the photo op.
10-25-2012 11:12 AM
Re: The Two Pot Cook Off

I see two different glasses of white wine for one setting in that to eleaborate?

10-24-2012 07:35 PM
Re: The Two Pot Cook Off

one word


take care
10-24-2012 07:32 PM
Re: The Two Pot Cook Off

When the weather gets cooler I like a good stew.

I cube two lbs of pork shoulder, dredged in flour and seared it in the bottom of a dutch oven with a bit of olive oil (don’t cook it just sear it).

Add in a 26oz box of Pomi diced tomatoes, two cups of red wine, a half cup of balsamic vinegar, a big onion, mushrooms, carrots, a jalapeno, potatoes and salt, pepper, garlic to taste (sorry I don't measure).

Cube/dice everything and make sure to scrape the good brown bits off the bottom of the pan as you add in the liquids.

Cook the whole works down for five hours at 300 in the oven or a low heat on the stove and fill the boat with a wonderful smell.

When it's done fill a bowl and hack off a big piece of fresh bread with a little butter. Wash down with a dark beer and repeat the next day with the leftovers.

It just seems the perfect meal on a cool fall evening.

10-24-2012 06:11 PM
Re: The Two Pot Cook Off

After making two 1/3 lb hot Italian sausage (ground, sold in 1lb pkgs) sandwiches, I use the remaining 1/3 to make a simple pasta dish.

As the ground sausage doesn't crumble like ground beef, I simply use a hard edged spatula to break into small pieces in a 8" saute pan (if I have bell peppers on hand, I do them first and set aside). Then mix a 8 oz can of tomato sauce and spices in a plastic cup to pour over the meat when it's done. Put that on low and boil up a pot of egg noodles, and then put it all together. I'm not a cheese lover (lactose intolerant), but shredded cheese of choice would go well. Simple and easy. And since I like spicy, quite tasty to me (milder sausage could be used of course).
10-24-2012 05:49 PM
Re: The Two Pot Cook Off

You are probably correct re the proscuitto and I doubt I'd stop using it bu the chorizo is by far the dominant flavour in the cabbage.

Must be said that you do a pretty good line in sandwiches.

Now I knew the oven idea would offend your delicate sensibilities but some of us have them and they are quite handy for some pretty good simple meals ... but I won't press the point.


Andrew B

ps - yes I know I need a new camera .... just cannot convince the Wombet to actually make a decision.
10-24-2012 05:07 PM
Re: The Two Pot Cook Off

Seriously, that looks tasty, wombat.

and prosciutto is never unnecessary.

How about sandwiches?

Dock Six Chronicles: Two Burner Tastiness: A Handful of Sammies

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