The Gourmet Slow Cooker Volume II Read Online Free PDF Page B

Worcestershire sauce and stir well. Pour the sauce over the roast. Cover and cook on low for 8 to 10 hours, until the meat falls apart.
    Remove the pork from the cooker and allow to cool slightly. Remove and discard any bones. Pull the meat into shreds using your fingers or two forks. Return the meat to the cooker and stir into the sauce. Serve warm.
    SUGGESTED BEVERAGE: A pilsner or light-colored beer.

Italian American Pork Chops

    This recipe comes from my friend Nick Palumbo, owner of Palumbo Family Vineyards and Winery in Temecula, California. The great red sauce and thick, tender pork is even more scrumptious over a serving of buttery mashed potatoes.
    Serves 4

    Marinara Sauce
    Makes 4 to 5 cups
    1 tablespoon olive oil
    1 large onion, finely chopped
    2 large carrots, finely chopped
    4 cloves garlic, finely chopped
    4 celery stalks, finely chopped
    1 (35-ounce) can diced tomatoes
    1 (4-ounce) can tomato paste
    2 teaspoons dried oregano
    ½ teaspoon fennel seeds
    Salt and freshly ground black pepper

    Pork Chops
    1 cup all-purpose flour
    2 teaspoons salt
    3 eggs, lightly beaten
    4 thick center-cut pork chops, trimmed of fat
    3 tablespoons olive oil

    To prepare the sauce, place a large sauté pan over medium-high heat and add the oil. Add the onion, carrots, garlic, and celery and sauté for about 5 minutes, until soft but not browned.
    Transfer the vegetables to the slow cooker and add the tomatoes, tomato paste, oregano, and fennel and season with salt and pepper. Cover and cook on low for about 8 hours. Transfer the sauce to a covered container.
    To prepare the chops, combine the flour and salt in a resealable plastic bag. Place the eggs in a shallow dish. Dip each chop into the eggs to coat thoroughly. One at a time, place the chops in the bag and shake until evenly coated.
    Place a large sauté pan over medium-high heat and add the oil. Add the pork chops and cook, turning, for about 15 minutes, until browned on both sides.
    Place the chops in the slow cooker and pour 4 cups of the sauce over the top. Cover and cook on low for 6 to 8 hours, until the meat is very tender.
    Place a chop on each plate and generously spoon the sauce over the top. Serve at once.
    SUGGESTED BEVERAGE: Palumbo Family Vineyards Sangiovese.

Bratwurst, Red Cabbage, and Apples

    This dish pays homage to the many German immigrants that have made their homes in the Midwest and the northern states over the last two hundred years. While fine German bratwurst is to die for, any high-quality sausage will taste wonderful in this hearty dish.
    Serves 4

    1½ pounds bratwurst
    ¼ cup apple cider vinegar
    1 tablespoon sugar
    1 cup beer
    1 head red cabbage, quartered, cored, and sliced
    2 yellow onions, thinly sliced
    1 teaspoon caraway seeds
    2 pippin or small Granny Smith apples, cored, quartered and thinly sliced
    Salt and freshly ground black pepper

    Place a sauté pan over medium-high heat. Add the bratwurst and cook, turning, for about 15 minutes, until well browned.
    In a small bowl, combine the vinegar, sugar, and beer and mix until the sugar dissolves.
    In a large bowl, combine the cabbage, onions, caraway seeds, and apples and toss well with your hands. Season with salt and pepper. Transfer to the slow cooker and pour in the vinegar mixture. Place the bratwurst on top. Cover and cook on low for 4 to 6 hours, until the cabbage is tender to your taste.
    Divide the bratwurst and vegetables evenly among plates and serve hot.
    SUGGESTED BEVERAGE: No fancy wine. Hard cider or beer’s the ticket.

Old-Fashioned Pot Roast

    Serves 4
    Sensible and practical—the quintessential qualities of a colonial American dish. Pot roasts hold up extraordinarily well to a long cooking period—perfect for preparing during long days of hard work.

    1 cup all-purpose flour
    1 teaspoon salt
    1 (2½-to 3-pound) piece beef chuck, trimmed of fat
    2 tablespoons vegetable oil
    1 cup beef stock or water
    2 tablespoons quick-mixing flour (such as Wondra)
    6 red potatoes,