Here Comes Summer!

Celebrate The Beginning Of Summer The Pressure Cooker Way

I just realized that we are less than two weeks away from Memorial Day, the unofficial beginning of summer. Time to get out the old grill and burn some burgers and dogs.

But what about those of us who aren’t able to grill or barbecue? Those of us that live in apartments with one small grill out by the pool that is shared by 69 other apartments? You can’t really count on it being available.

And what about if inclement weather puts a damper on your plans. This year, that seems like it may be likelier than in years past. I know friends in a couple different areas who had snow just this past weekend.

You probably saw this coming, but you could use your pressure cooker to make some of the classics that are usually associated with outdoor cooking.

And by gum, I just happen to have a few examples on this here blog.

Such as:

Pulled Pork

PORK-AND-SLAW

This North Carolina Style pulled pork may not be quite the same as smoking a whole hog for twelve hours, but it is still delicious and takes about an hour, to boot.

Pulled Turkey

Pulled_Turkey_Plate3

This one is based on a Central South Carolina, mustard-based sauce. The use of turkey breast instead of the usual pork, makes it a little leaner and a great alternative for non-pork eaters.

Chili Dogs

Coney_Sauce_Final2

 

Or cook up some wieners and top them with this tasty Coney Island Chili. Based on the chili at Coney Island restaurants that are plentiful in the Detroit area where I grew up, after some experimenting, I think this is a pretty reasonable facsimile.

Whether you do you cooking inside or out, I wish all of you a great holiday!

Pressure Cooker Coney Island Chili

 Detroit Style Coney Island Chili (This time without thumb bits)

Coney_Sauce_Final3

This is it, the recipe in which I sacrificed a bit of my thumb to bring you (ok, the thumb is almost entirely back to normal at this point).

I am not claiming that this recipe is going to please everyone, as Detroiters tend to be very opinionated about their coney island chili, but having grown up in the Detroit area, I feel I am at least slightly qualified to say that this is a fairly reasonable facsimile (although I haven’t lived there in many years).

Coney_Sauce_Ingredients

As I understand it, the real thing contains beef hearts, which I am not opposed to but would rather not deal with at home, and that is if I were able to find any in the local stores (but I do hold high hopes for a butcher shop that was supposed to open here in Santa Monica in May, but is still fighting its way through the maze of red tape that anyone trying to open a business in Santa Monica has to contend with).

Missing_Ingredients

And Once again, I was missing a couple ingredients in my first photo, so with no further ado, may I introduce to you: apple cider vinegar and celery seed!

I am told that there is also a Flint style chili that contains ground up hot dogs as well as ground beef, but that sounds like overkill to me.

Ground_Beef

So, I am just sticking to the Detroit area and ground beef but no hearts (it is quite fitting as I have often been called heartless, so now my chili matches my personality).

I know that the photo doesn’t exactly look healthy, but I made this for one of my “Junk Food Fridays”. I am trying to avoid most baked goods right now, so I served this over hot dogs on oven-fried potatoes (sliced with a knife this time).

Coney_Sauce_Finished

I have found that using onion and garlic powder instead of fresh adds to the authenticity, but I usually have fresh diced onions on top of the hot dogs.

This is a recipe that you don’t want to try to “healthify” by using extra lean beef or ground turkey. The fat is part of what makes it taste like “the real thing”.

Before serving stir, mashing a little with the spoon, or you could get an even more authentic texture by using an immersion blender. I just used a spoon.

Pressure Cooker Coney Island Chili
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Recipe type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 4-8
This version of Detroit-sytle Coney Island Chili will help to quell those cravings when you are away from the real thing.
Ingredients
  • 1 Tablespoon oil
  • 2 lbs. ground beef (85/15 or 80/20 works best)
  • 2 cups chicken or beef broth (I used chicken because that's what I had on hand)
  • 2 cans tomato paste
  • 1 Tablespoon Dijon Mustard
  • 2 Tablespoons Worcestershire Sauce
  • 1 Tablespoon garlic powder
  • 1 Tablespoon onion powder
  • 2 teaspoons chili powder
  • 2 teaspoons allspice
  • 1 Tablespoon cumin
  • 1 teaspoon celery seed
  • 2 Tablespoons apple cider vinegar
  • salt and pepper to taste
Instructions
  1. In 1 tablespoon oil, saute ground beef over medium heat (you don't want to brown it, just cook it enough to break it up a little bit.
  2. Pour in chicken or beef stock
  3. Stir until beef is mixed into stock
  4. Add tomato paste, Dijon Mustard, Worcestershire Sauce, Garlic Powder, Onion Powder, Chile Powder, Allspice, Cumin, Celery Seed, Vinegar and Salt & Pepper
  5. Stir, turn heat to high and place top on pressure cooker
  6. When high pressure is reached, reduce heat to maintain pressure and set timer for ten minutes
  7. When timer sounds remove pressure cooker from heat and let sit for five minutes, then use quick release method
  8. Stir with wooden spoon or immersion blender until it reaches a semi-smooth consistency.
  9. Spoon over hot dogs (the traditional way is on natural-casing hot dogs, topped with diced onions and yellow mustard
  10. Makes enough for 8 hot dogs