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the southern
slow cooker
Big-flavor, low-fuss recipes for comfort food classics
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Contents
Acknowledgments 6
Introduction 9
chapter one
introduction
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Serves 8
1 cups sliced onion
1 (3-pound) beef chuck roast,
trimmed of excess fat
4 cloves garlic, coarsely chopped
teaspoon salt, plus more as needed
teaspoon black pepper, plus more
as needed
teaspoon paprika
teaspoon onion powder
teaspoon dried thyme
teaspoon dried oregano
1
/8 teaspoon cayenne pepper
2 cups beef broth, low sodium or
homemade
1 cup light to amber-colored Belgianstyle Abbey Ale (such as Chimay)
or any dark beer
Spray the inside of the slow cooker with cooking spray. Put the onion in the
To serve
8 soft sub rolls or French bread cut
into 8-inch lengths
Mayonnaise
Shredded lettuce
Sliced tomatoes
Sliced dill pickles
beef and top with shredded lettuce, tomatoes, and pickles. Serve the jus in a
slow cooker.
Cut small slits into the beef and stud with pieces of garlic. In a small bowl,
mix together the salt, black pepper, paprika, onion powder, thyme, oregano,
and cayenne. Rub this into the meat and place the meat in the slow cooker
on top of the onions. Pour the beef broth and beer over the meat. Cover and
cook on low for at least 8 hours or up to 10 hours, until the meat is easily
shredded.
Transfer the meat and onions to a large bowl and shred the meat with two
forks. Remove 2 cups of the cooking liquid from the slow cooker and pour
that over the shredded beef. Pour any remaining broth left in the slow cooker
into a bowl for jus. Return the meat and broth mixture to the slow cooker
and set it on warm. Season with additional salt and pepper and give it a stir.
To serve, slather the inside of the rolls with mayonnaise. Add the shredded
bowl for dipping. Get out a big pile of napkins and enjoy.
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introduction
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Serves 6
1 cup chocolate wafer crumbs
1 tablespoon sugar
3 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
2 eggs
1 (14-ounce) can sweetened
condensed milk
1 teaspoon vanilla extract
1 large banana, cut into thin slices, plus
additional sliced bananas for garnish
Whipped cream, for garnish
Shaved dark chocolate, for garnish
In a small bowl, mix together the crushed chocolate wafers, sugar, and melted
butter. Partially fill six half-pint canning jars with about 3 tablespoons of this
mixture, being sure to distribute it evenly. Set aside any leftover chocolate
crust mixture.
In a large mixing bowl, using a hand mixer, beat the cream cheese until fluffy.
Add the eggs, one by one, still beating the mixture. Pour in the condensed
milk and the vanilla and continue to beat.
Fill each jar with about 1 to 2 inches of the cream cheese mixture. Add an
even layer of banana slices along with some of the reserved chocolate crust.
Finally fill each jar with more cheesecake mixture, leaving about an inch of
headspace. Lay a kitchen towel on the bottom of the slow cooker to protect
the ceramic surface and place the uncovered jars in the slow cooker insert,
making sure they are not touching each other or the sides of the cooker.
Fill a tea kettle with water and heat to just boiling. Pour just enough water
into the slow cooker to come halfway up the glass jars. Cover the top of the
slow cooker with several thick sheets of paper towels to absorb additional
moisture. Cover the slow cooker and cook on high for 1 to 2 hours, until the
cheesecakes begin to pull away from the sides of the jars. Using a pair of
tongs, carefully transfer the jars (they will be very hot) to a wire rack. Cool
completely. Screw on the lids and place the cheesecakes in the fridge until
well chilled, at least 4 hours, but preferably overnight.
Just before serving, top each jar of cake with additional sliced bananas, a
dollop of whipped cream, and shaved chocolate. Serve the cakes straight
from the jars with spoons.
To crush the chocolate wafers, pulse them in a food processor or add them
to a resealable plastic bag and crush them with the back of a large spoon.
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Serves 6 to 8
4 cups chicken broth, low sodium or
homemade (page 122)
3 cups frozen corn kernels
2 cups peeled and diced baking or
russet potatoes
1 large onion, diced
cup celery, diced
2 tablespoons unsalted butter
1 tablespoon dried parsley
2 teaspoon garlic, minced
1 teaspoon Worcestershire sauce
teaspoon prepared horseradish
teaspoon dried thyme
teaspoon ground nutmeg
Pinch of cayenne pepper (optional)
1 bay leaf
1 cup heavy cream
1 tablespoon cooking sherry
1 pound fresh crabmeat, picked
through
1 tablespoon all-purpose flour mixed
to a paste with 1 tablespoon
softened unsalted butter
Salt and black pepper
Old Bay Seasoning
Sweet Corn Relish (recipe follows)
Fresh minced chives, for garnish
Extra virgin olive oil, to serve (optional)
Spray the slow cooker with cooking spray. Add the chicken broth, corn,
potatoes, onion, celery, butter, parsley, garlic, Worcestershire sauce, horseradish, thyme, nutmeg, cayenne, and bay leaf. Stir to combine; then cover
and cook on low for at least 7 hours and up to 8 hours.
Add the heavy cream, sherry, and crabmeat. Whisk in the flour and butter
paste. Cover and cook on high for another 1 to 2 hours. Uncover the pot
during the last 30 to 45 minutes to allow the soup to thicken a bit, stirring it
occasionally. Season with salt, black pepper, and Old Bay to taste. Remove
the bay leaf.
Ladle the chowder into bowls and top with a generous dollop of the corn
relish and a sprinkling of chives. Drizzle the soup with some quality olive oil
for a special presentation.
continued
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T
HES
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HE
RNS
L
OWCOOKE
R