This is one of my favorite designs. I've been making "the captain" for many years. The design has been updated a few times, but is essentially the same: a medium-sized, deep dish, flat bottom, vessel with a lid. The name "Captain Casserole" describes its superhero-like functionality. It not only cooks and bakes, it can serve, store, and transport. It makes a grand entrance at potlucks. The lid also works as a bowl. And, as much as I love casseroles, both the pots and the foods, I felt that the word "casserole" had developed an outdated and frumpy reputation. An association with people who can't cook, other than dumping a can of condensed soup over other canned products. I'm trying to elevate the word "casserole" into the realm of good food and serious cooks, by making it sound courageous and cool. I know there are people who always saw it that way, all I want is for everyone to agree.
One of its strong suits is covered roasting. This method allows you to slow roast inexpensive cuts of protein. The covered vessel keeps everything juicy and fork-tender, while still allowing the meat to brown.
Start with a glug of olive oil in the bottom of the pot, then a layer of sliced onions. Salt and pepper 1.5 lbs of shorts ribs, cut "flanken-style" which is another way of saying "the way Koreans cut their short ribs."
One of its strong suits is covered roasting. This method allows you to slow roast inexpensive cuts of protein. The covered vessel keeps everything juicy and fork-tender, while still allowing the meat to brown.
Start with a glug of olive oil in the bottom of the pot, then a layer of sliced onions. Salt and pepper 1.5 lbs of shorts ribs, cut "flanken-style" which is another way of saying "the way Koreans cut their short ribs."
Layer the short ribs on top of the onions. Cover with lid, and bake at 300°F for 3 hours.
This is how the short ribs look right out of the oven. Yum.
Served with a sweet potato salad. This exact recipe works for brisket and lamb shanks too.
Braising is a lot like covered roasting, only with a little liquid to create a steamy environment, and a nice sauce at the end. Combine 1/4 cup lemon juice, 1/4 cup soy sauce, and 1/4 cup honey. Add one clove of minced garlic, a tsp of minced fresh ginger, and whisk it together. Pour the liquid over four chicken thighs in the casserole. Cover and bake at 350°F for 1.5 hours.
Oh yeah. Get in my belly.
Served in a bowl over rice, with some strings beans that I managed to harvest despite the bunny problem. This exact recipe works with a small whole chicken, or thick cut pork chops.
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