Refrigerator Gravlax

2 lbs. unskinned salmon fillet
2 Tbs olive oil
1/3 cup brown sugar
1/3 cup salt
1 Tbsp black peppercorns,coarsely crushed
1 Tbsp juniper berries, coarsely crushed
2 cups lightly packed dill sprigs,rinsed
1/4 cup gin (Optional)

Rinse salmon, pat dry, and rub with oil. Mix sugar, salt, peppercorns, and juniper berries; rub mixture onto both sides of fish fillets. Put 3/4 cup of the dill in a 9x13 glass baking dish. Lay fish skin side down, on dill and cover with 3/4 cup more dill. Sprinkle with gin, if using. Cover tightly. Refrigerate for at least 24 hours or up to 2 days(I did for 2 days), turning fish over about every 12 hours. If you are using it for gravlox you discard the brine and dill after the 2 days and pat the salmon dry and cut across grain into paper-thin,slanted slices. Garnish with lemon slice and remaining 1/2 cup dill sprigs. I at this point put my fillets in the smoker and use apple chips and smoke for 4 to 6 hours. I think it gives a great taste to smoked salmon to use this system.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com

Crockpot Potato Soup

6 cups potatoes peeled and cubed
5 cups water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter or margarine
4 teaspoons chicken bouillon granules
2 teaspoons salt
1/4 teaspoon pepper
12 ounces evaporated milk
3 tablespoons chopped fresh parsley
snipped chives, optional

In a large slow cooker, combine the first nine ingredients. Cover and cook on high for 7 hours or until the vegetables are tender. Add milk and parsley; mix well. Cover and cook 30-60 minutes longer or until heated through. Garnish with chives if desired.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com

Hong Kong Pork Stew

2 pounds boneless pork shoulder -- cubed
1 tsp salt
1/4 tsp ground ginger
1/8 tsp pepper
13 ounces canned pineapple chunks
1/4 cup firmly packed brown sugar
1 tsp chicken broth granules
1/4 cup molasses
1/4 cup vinegar
2 Tbs cornstarch
1 16-oz can sweet potatoes
2 tomatoes, cut in eighths
1 medium green bell pepper, cut in 1" cubes

Trim excess fat from meat. Place in crock pot and season with salt, ginger and pepper. Drain syrup from pineapple and add water to make 1 1/2 cups. Reserve chunks. Add syrup to pork, stir in sugar, chicken broth, molasses and vinegar. Cover and cook on low for 8 hours or high for 4 hours. Turn heat to high. Combine cornstarch and 1/4 cup cold water. Stir into pork mixture and blend well. Add cooked sweet potatoes, tomatoes, pineapple chunks and green peppers. Simmer 20 minutes until thickened and vegetables are heated through.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com