Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => Other cookers => Topic started by: Smokin Don on March 28, 2014, 01:40:58 AM
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Mar 27 2014
The other day I went through my beer carry out and Sandman gave me a pint of pineapple vinegar he had made. I remembered when I was making my Curtido, S.A. sauerkraut; they also made a fresh version of slaw using pineapple vinegar. I made up a batch of it and had it in the fridge about 6 hours before supper.
I would make some cheesy potatoes for another side and some baked chicken breasts. I usually use a can of Campbell’s cheddar cheese in my potatoes. When I opened it looked a little brown instead of the nice yellow. Checked the due date and it was this month. I was afraid to use it and found another can of Rico’s cheddar cheese. Due date on it was 2012, I didn’t even open it!
I made up the potatoes with a layer of potatoes, some shredded triple cheddar and then a second layer. I added half and half cream to come up half way. They were more like a cheese scalloped potatoes than my usual but just as good. I put them in a 350 deg. oven for 1 ½ hours lid on then took the lid off the last 20 minutes.
I figured an hour would do for the chicken breast. I made a mix of about a cup of Panko bread crumbs, 1/3 cup of parmesan and some Lawrey’s seasoned salt. I placed them on a foil lined broiler pan and in the oven. All should be done by 6:00pm.
I checked the chicken at 5 till, it didn’t look brown enough. I figured the potatoes would hold and I could put the chicken under the broiler. I checked the temp and they were at 176 deg. I was afraid maybe I would dry them out so I let all set about 5 minutes and served it up. I had a little good bread with my butter!
I should have taken the time to brown the chicken; it was some juicy tasty chicken. My wife even said the same. If I had not been doing the potatoes I would have done the chicken at 375 or 400 deg. We both really like the slaw for some a little different. The pineapple vinegar is not as acidic as other vinegar.
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_3271533_zps7a5fb6ba.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_3271534_zps5d5ffa4a.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_3271536_zps3d563e36.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_3271537_zps0a2ade14.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_3271539_zpsf1674d2e.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_3271540_zps26afc175.jpg)
Smokin Don
Curtido South American style slaw
In South America they use cabbage the way we do to make a fresh slaw or fermented like sauerkraut but they call both Curtido. I made a batch of the kraut but did not like it; I didn’t care for the oregano in it. Their fresh slaw is traditionally made with pineapple vinegar. A friend gave me a pint of pineapple vinegar so I made some slaw with it.
1/2 head of medium cabbage, sliced thin
1 medium sweet onion, sliced thin
1 carrot, grated
½ cup pineapple vinegar
1 tablespoon apple cider vinegar, I used organic
1 teaspoon sugar
1 teaspoon coarse salt, I used Hawaiian red sea salt
4 or 5 grinds from a pepper mill, I used 4 pepper corn blend
Mix all together and store in the fridge a few hours or best overnight.
Traditionally it would include Mexican oregano and for heat crushed red pepper flakes or some jalapenos. I used the 4 pepper corn blend, red, white, green and black for a little less heat. After eating this I might also add another tablespoon of cider vinegar. My wife and I both liked it and have enough vinegar for another batch or two.
This would go great with any BBQ
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Tasty looking meal, Don.
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Very nice looking plate of food Don! That slaw recipe sounds real good.
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Never had pineapple vinegar Don. Sound interesting.
That plate looks outstanding as usual ;)
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Very nice looking meal.
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Another great cook Don!
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Very nice! Making me hungry
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The time and effort that you put into your posts is greatly appreciated.
Awesome plate ;D
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Don..do you have his recipe for pineapple vinegar? Sounds very interesting. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Don..do you have his recipe for pineapple vinegar? Sounds very interesting. Pam .☆´¯`•.¸¸. ི♥ྀ.
I don't have the recipe, just search "pineapple vinegar recipe" and it brings up a lot. Go to the ones that are a food blog. It looks pretty easy, just pineapple, water and sugar and takes at least 4 weeks. Don
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Mmmmmmmmmmmm
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This is a link to the recipe I used. I am planning on using it in a batch of chorizo http://feedyourskull.com/2012/02/18/home-style-fermentation-projects-pineapple-vinegar/
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Your wife must really appreciate you cooking.
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You did an amazing job Don, and that curtido looks like the kind you get when you eat Salvadorian pupusas..
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OMG That looks delicious. ;)
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absolutely mouth watering .