Thursday, July 2, 2015

Holy Grail Achieved - P-53 Self-Timing Saucepan Completed

After many years of searching, it has come to pass.   One of my Holy Grail pieces has been realized.  Granted, I have multiple "Holy Grail" pieces.  From the P-116 Fall/Autumn Leaves Percolator to the P-48 Sectional Platter, but this was the 1 piece that I seriously thought I would never get my hands on.   I have only seen 1 other piece over the years, which happens to be on Flickr.  In fact, that particular piece on Flickr is how I discovered the existence of said piece in the first place, about 5 years ago.   It has been a long slow process bringing everything together again piece by piece.

I'm speaking of the P-53 Self Timing Saucepan.  I obtained the heater base first, then found a flat ground "P-4" at the Good Will some 9 months later.   Now, I hold the final piece in my obsessive hands after a year of searching..... (and help from a friend

The completed Self Timing Saucepan...   Heater Base, Flat Ground dish (which would later be dubbed the P-4) and the "double boiler" insert with the lid.

Not having the original booklet or recipe box that accompanied the Self Timing Saucepan (more things to hunt down evidently), I have no idea if these pieces were originally packaged together, or if the double boiler insert was an add-on option. 

The bottom is the same piece that would become the P-4 in 1966, but for the Self-Timing Saucepan (1963) is was ground smooth and flat, like the Electromatic skillets (P-22 & A-22) and the Cookmates.  Also, like most of the Electromatic skillets, it has no model # printed or embossed upon it.

The insert is the biggest mystery in all this....

Unlike the bottom dish, it isn't flat ground, it is also significantly shallower than the bottom dish; only holding about 1 quart instead of 1 1/2 quarts.

The upper rim is wide, like that of the P-17 double boiler insert for the P-2 1/2-B.

I wish I could give more information than this but, like the base dish, it has no model number. This makes me believe that it was part of the whole set that was sold as the "P-53" with no individual part numbers.  Which, on some level, is odd, since the skillets ARE model numbered differently than the Heater Base Unit  (being P-22-B and A-22-B Skillets or P-85 Dutch Oven).  And while the numbers were not printed on these pieces, they were used for replacement orders.

Since these inserts seem to be so much more rare than the flat ground "P-4" pieces, I am beginning to wonder if maybe there was a "Regular" model (Heater Base and the "P-4" with lid) and a "Deluxe" model, that included the insert as well (P-53-D?).  Alas, I have never seen one in it's original box, nor have I seen any other literature on this piece other than the "Recipe Box" that accompanied the Self-Timing Saucepan. (Which can be viewed at Blue Cornflower.com)

Where is your Corning Ware??
~~

Thursday, June 25, 2015

South of the Border with Corning Ware - Chipotle Pulled Chicken Lettuce Wraps

Sort of a one dish meal....  At least from the Corning Ware perspective.  You still have to use a blender and possibly the Kitchen Aid mixer (unless you are pulling the chicken by hand, with 2 forks)  

Please feel free, if you prefer your chicken on he hotter side, to add as many Chipotles in adobo, as you would like to the puree.  The recipe is written on he mild/medium side of hot.

I use an A-5-B, but you can use the P-84-B if you like, just be careful not to let it stew over during the chicken boiling phase.

Chipotle Pulled Chicken

Chicken Preparation:
1 small Onion, quartered
2 Cloves of Garlic, crushed
4 springs of Cilantro
2 tsp Salt
Juice of 1 lime, plus the rind
3 lbs Boneless-Skinless Chicken Breasts

Chipotle Sauce:
28 oz can of Diced Tomatoes
Juice of 1 Lime
1 Chipotle Pepper in Adobo sauce, diced (that is 1 pepper from the can, not the whole can)
1-2 TB of the Adobo sauce from the can.

3 TB Olive oil
3/4 cup Onion, finely minced
2 cloves Garlic, minced
15 oz can Tomato Sauce
1 cup Chicken Stock
1 1/2 tsp Dried Oregano
1 1/2 tsp Kosher Salt

To Finish:
6 TB Cilantro, chopped
Juice of 1 lime

Corning Ware 5 quart Sauce pot (A-5-B) or 4 quart Sauce pot (P-84-B)

Place 3 quarts of water in a large A-5-B sauce pot, then add Onion, Garlic, Cilantro and Lime Juice along with the Lime rind.

Bring to a boil over medium-high flame, then add the Chicken Breasts.

Reduce the flame and simmer until chicken is cooked through - about 20-25 minutes.

Fit your Kitchen Aid with the paddle attachment.

Remove the chicken breasts from the A-5 with tongs, and place in the Kitchen Aid work bowl.

Discard onions, garlic, lime hulls and cilantro, then wash the the A-5 sauce pot and set aside for the moment.

Combine diced Tomatoes, Lime Juice, chopped Chipotle and Adobo in the jar of your blender.

Puree until smooth and set aside.

By now, the chicken should be just cool enough, so place the work bowl on the base and turn the mixer on to medium-low.....

The paddle will shred the chicken for you. (neat trick that I learned)

Place the A-5 back on the stove over medium flame and add the Olive oil.

When hot add the minced Onion and saute until soft, then add the minced Garlic and saute an additional minute.
 
Add the Chipotle mixture from the blender, along with the Tomato Sauce, Chicken Stock, Oregano and Salt.

Reduce the flame to low and simmer for 35-45 minutes to thicken it.

Add the pulled chicken, stirring to combine.

Simmer an additional 15 -25 minutes to ensure the chicken is only moist, not wet. (like Carnitas)

Remove from heat and let cool slightly before finishing with more Cilantro and, of course, more Lime juice.

Serve with corn Tortillas and shredded Cabbage or, like I did, in large Butter Lettuce Leaves.

Garnish with Lime wedges, Sour Cream, Avocado and grated queso Asadero or shredded queso Oaxaca, along with more chopped Cilantro.

Store any unused portion in a sealed container for up to 4 days.

Where is your Corning Ware??
~~