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For Those About to Crock, We Salute You!


We all know crock pots are perfect for chili’s and stew’s, but how about for baking potatoes, or even bread, what the what?!  Here are Marcia Selden Catering’s two favorite “out of the crock pot” recipes.

Ropa Vieja
Spanish for “old clothes,” this popular Cuban dish lends itself perfectly to a crock. Savory shredded flank steak luxuriating in a tangy tomato based sauce is sure to warm even the coldest bodies!

  • 1 15 oz. can crushed tomatoescrock1
  • 3 Tbs. ketchup
  • 1 Tbs. apple cider vinegar
  • 3 cloves garlic, minced
  • 1½ tsp. each-ground cumin, thyme and oregano
  • 1 jalapeno pepper, thinly sliced (with seeds)
  • Kosher salt
  • 1½ lbs. skirt or flank steak
  • 2 bell peppers (1 red, 1 green), thinly sliced
  • ½ C. dry white wine
  • 1 C. beef stock
  • 1 onion, thinly sliced
  • 3 Tbs. chopped pimiento-stuffed green olives, plus 1 Tbs. brine from the jar
  • 2 Tbs. capers
  • 1 C. chopped cilantro leaves

Cooked white rice, for serving- if you’re feeling super lazy, use the frozen rice from Trader Joe’s.

Combine the tomatoes, ketchup, vinegar, garlic, spices, jalapeno and ¾ tsp. salt in a 5-to-6-quart slow cooker. Add the steak, bell peppers and onion, wine and beef stock and toss to coat. Cover and cook on low, undisturbed, 8 hours.

Uncover and skim off any excess fat. Coarsely shred the meat with 2 forks, then stir in the olives, capers and olive brine. Top with cilantro before serving over rice.

Thai Chicken Soup (Tom Kha Gai)
Forget the take-out and try this flavorful and classic Thai soup.

  • 3 Tbs. Thai red curry paste (or more depending on spice preference)crock2
  • 2 cans (27 oz. total) coconut milk
  • 2 C. chicken stock
  • 1 red pepper, large diced
  • ½ onion, thinly sliced
  • 10 button mushrooms, sliced
  • 12 oz. chicken breast cut into ½ inch pieces
  • Zest of 1 lime
  • Juice of 2 limes
  • ½ C. brown sugar
  • 2 Tbs. fish sauce
  • 2 Tbs. soy sauce
  • 2-inch ginger, grated
  • 1 Tbs. minced garlic
  • ¼ tsp. red pepper flakes
  • ½ bunch cilantro leaves

 Serve with:

  •  ¼ C. whole cilantro leaves
  • A handful Mung bean sprouts
  • 4 – 6 fresh basil leaves, torn
  • 8 oz. rice vermicelli, cooked according to package directions

Combine 1 can of coconut milk, red curry paste, brown sugar, grated ginger, minced garlic, cilantro leaves, lime juice, fish sauce, and soy sauce in a bowl.  Whisk until smooth. Pour into crockpot along with second can of coconut milk, chicken stock, lime zest, and chicken pieces. Let cook on high for 3-4 hours or on low for 6-8 hours.  20 minutes before serving, add onions, red bell peppers, and button mushrooms.

To serve: Place desired amount of vermicelli in bowl, ladle soup over noodles and serve with fresh cilantro leaves, mung bean sprouts and torn basil leaves.

For more:

Marcia Selden Catering
65 Research Drive 06906
(203) 853-8000
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