Hi-

I bought my wife a tagine for Christmas,(cost plus world market) While off on vacation/juryduty, I decided to play with it.

My wife doesn't like curries so much so the challenge is to make meals either South western or traditional American flavored.

first time I used one, two lean center cut boneless pork chops, diced, with 1/2 onion, 1 clove elephant garlic, 1 roasted red pepper, a can of black Beans and a can of diced tomatoes.

no salt- to grinds on the pepper mill, a pinch of fresh dried oregano and a shake of ground cumin.

all in- 2 hours @ 350* in oven and done- tender and flavorful.

next up chicken stew-

a carrot, 1/2 onion, 3 cloves of garlic smashed, 3 red potatoes, diced, two breasts of chicken cut up, a bay leaf, 3 grinds on the pepper mill,a shake of celery seed, and a can of chicken stock.

all in- 2 hours- and again fantastic food!

I have been slowly getting back to real foods- 6 months out and some basic foods still bothered me-

I find this is a great way to make a tasty dinner, easy prep, and everything is tender...

the Tagine is 12 inches round, and makes enough for- four servings- so dinner for two and a lunch for two next day- .

I know. Everything I saw when i goodled some recipes showed it on top of the stove too. Maybe since it is not a real expensive one (only 19.99).

Shalon, sorry for the late post. I used a combo of soup and chicken broth. I used a whole can of broth and it was too much. I had to scoop out some of the liquid because it was boiling over. That was my first effort. Now I know not to use so much liquid.

A night or two later I did boneless skinless chicken thighs (breasts would be great too) with some light Italian dressing and small potatoes. Delish!!!

I have only been using my tagine in the oven. My instructions said not hotter than 350 degrees in either the oven or on the stove top. I don't know how to measure the heat on the burners, so I just use the oven. Mine doesn't heat up the kitchen very much...well insulated I guess. And when it is in the oven, I can just forget about it.

Lovin' my new toy. K

Hi-

I have not done top of stove...

Tonight, I made jambalaya;

used a new Mexico chili for the heat, chicken sausage, chicken breast and shrimp. along with peppers, garlic, onion and then spices- gumbo file, thyme, bay leaf and some pineapple wine.

This sounds like a strange concoction, and I admit I was just throwing anything in that I could find in the moment, but it was soooooooooooooo divine!

Beef Stew meat

Green bell pepper

Red bell pepper

several cloves of fresh garlic

Half a can of green pitted olives

Mushrooms

Shallots

3/4 cup of chicken broth

couple of dashes of lemon juice

couple of dashes of teriyaki sauce

Montreal steak seasoning

Couple of shakes of parsley

Weird mixture I know.... we were low on groceries and I was just kinda using what I could find. It was BY FAR the best meal I have made in the tagine to date.

Wow! Did you do 2 hours at 350 too? I am finally going to try my sliced pork tenderloin in mine tomorrow night for the first time!

I actually use mine on the stove top. I put it on top of a cast iron griddle and keep the heat on medium low. Then I have been cooking the meat for one hour after browning. Everything has been just fine.

Finally tonight I am going to do the pork tenderloin in the tagine. I will add some onion, fingerling potatoes. baby carrots. I will rub the tenderloin in spices and then slice it into at least 1/2 " slices. What should I use for liquid? Should I put all of the above ingredients in first with the liquid, and then layer the pork slices on top or what? Or should I pour whatever liquid I use over the pork too?

Sleeve, I put my veggies, etc, in first, add my liquid and then top with the protein and kind of push the meat down in the liquid. I have done a couple of things like this and it comes out really good. This tagine is one of the best cooking tools I have ever had. Chef Neil is my hero Kathe

Sleeve, I put my veggies, etc, in first, add my liquid and then top with the Protein and kind of push the meat down in the liquid. I have done a couple of things like this and it comes out really good. This tagine is one of the best cooking tools I have ever had. Chef Neil is my hero Kathe

My husband had a medical emergency today, so no tagine tonight. If I would use a can of cream of mushroom or something, should I dilute the Soup or add Water? What do you usually use for liquid?

Sleeve, I thin the soup out a little with broth or water, but not too much because the tagine will overflow. I don't know that really must thin it out. There will be some liquid released from the meat and veggies, so the soup alone may be just right. I may experiment with that myself. I know one time I used light Italian salad dressing with onions, potato and chicken breast and it made the most wonderful sauce. I think experimenting with this tagine will open up all kinds of new culinary delights. Kathe

Sleeve, I put my veggies, etc, in first, add my liquid and then top with the Protein and kind of push the meat down in the liquid. I have done a couple of things like this and it comes out really good. This tagine is one of the best cooking tools I have ever had. Chef Neil is my hero :smile1: Kathe

:biggrinjester: oh lala- I have A fan Club :blush2:

tonight's tagine was;

chicken and green beans- I used cream of chicken soup

added 1/2 can Water.

I did it a bit different, i put julienne onion, and garlic in with chicken and cooked it for an hour (went for my 3 mile walk) got home and added the soup, water and draind canned green beans- let it cook another hour... was good- the onions were caramalized and had similar flavor to the Christmas greenbean casserole.

Chef Neil, the jambalaya recipe sounds divine. I must purchase a tangine as well. Glad to be introduced to it. I will be tagging this post looking for more recipes.

Finally! Used my tagine tonight with the pork tenderloin! SOOO good!

Pork tenderloin (mine was 18 oz) sliced about 1/2" thick then cut slice in half for chunks

Baby carrots cut in thirds

Fingerling potatoes ends cut off, cut in half lengthwise (left skin on)

Mushrooms sliced

Can cream of mushroom soup diluted with about 1/4 cup of Water

Clove garlic crushed

Onion

Pepper

I put carrots, potatoes, onions, garlic, and mushrooms in first the chunks of temderloin, then poured over the diluted soup.

I did it at 350 degrees for 2 hours. My husband kept saying "That smells good!". i checked it right before an hour and I was wondering if it was going to be done or not, then I checked it when about 45 minutes left, and couldn't believe how much hotter it was and how good it looked! Thanks Chef Neil! I want to use it again tomorow night for some chicken maybe with an oriental flavor.

Today is kinda cold out- with rains expected- after running yesterday and cycling, I am taking a day off of exercise and will do chores around the house.

Tonight's tagine will be a Beef chili;

• Beef stew meat
  
• new Mexico chiles- were fire roasted and frozen-
  
• diced tomatoes in juice
  
• onion
  
• garlic
  
• pinch of oregano
  
• cilantro
  
• 1/2 bottle of beer
  
• cumin
  
• a nice amount of bbq spice
  
• canned Black beans- rinsed
  

I told my husband we were having Bourbon Chicken tonight and he said he hoped I was doing it in that clay thing! LOL!