Pressure Cooker French Dip

French Dip (no, I don’t mean Inspector Clouseau)

French Dip

Please pretend you don’t see the chip in the plate. Thanks for your cooperation.

Beef Dip, Beef Au Jus Sandwich, French Dip. Call it what you will, but here in Los Angeles it is and always will be French Dip.

Like in other cities, where two places claim to be either the “first” or the “best”, such as Pat’s vs Geno’s (Cheesesteak) in Philly, Matt’s Bar vs 5-8 Club (Juicy Lucy Burger) in Minneapolis or Lafayette vs. American Coney Island in Detroit, here in Los Angeles it’s Phillipe’s vs. Cole’s when it comes to the French Dip, with both claiming to be the originator. By the way, if you have always wanted to try a Juicy Lucy Burger, but are nowhere near the Minneapolis area, I just happen to have a Pressure Cooker Juicy Lucy recipe here.

Who was really the first, and what is the real story behind it’s invention? We will probably never know. Even Snopes.com gave it an “undetermined” rating.

This can be made with other cuts of meat, but I prefer Chuck Roast because it strikes a good balance between price and flavor.

French_Dip_Ingredients

The ingredients. Hey, I don’t think I forgot anything this time. Well, maybe the cooking oil, but I don’t usually put that in the photos. Oh, and the bread, but that doesn’t go in the pressure cooker so it doesn’t count. So there.

Turn heat to medium-high. In a couple tablespoons oil, brown the roast on both sides. Remove to a plate, then add the beer to the cooker, using a spoon to scrape the tasty bits off the bottom of the pot.

Meat_On_Plate

Return the meat to the pan.

Add in the 2 cups water and 1 tablespoon of “Better Than Bouillon”. You can replace the water and BTB with 2 cups of beef broth or stock, but I have been liking the “Better Than Bouillon” lately. It might not be as healthy as plain stock, but I find it gives it a more “restaurant-y” flavor. If the water completely covers the meat, use a little less, so a quarter inch or so of the meat is exposed.

Add in the Soy Sauce, Worcestershire Sauce, Garlic Powder, Onion Powder, oregano and thyme.

Add the salt and pepper.

Toss in a couple bay leaves.

Meat_Browning

Turn the heat to high and place the cover on the pressure cooker.

Bring to high pressure. When pressure is reached, adjust heat to maintain high pressure and set timer to 45 minutes.

Beer_Opening

While waiting for the meat to cook, feel free to finish the beer that is left in the bottle.

When timer sounds, let the pressure come down for 10 minutes, then do a quick release.

Remove to a plate and let it rest for five minutes.

Slice thinly. You can either return the sliced meat to the broth, then put on the sandwiches, or you can serve broth on the side.

Sandwich_On_Tray

I like to butter the rolls and toast in the oven for a few minutes, then put shredded mozzarella on the bottom part of the roll and toast for a couple more minutes.

They are great with a little prepared horseradish on the roll.

Sandwich_Au_Jus

Pressure Cooker French Dip
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Recipe type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
For Meat
  • 3 pound (approximately) boneless chuck roast
  • 1 cup beer
  • 2 cups water
  • 1 tablespoon Better Than Bouillon
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon oregano
  • ¼ teaspoon thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 bay leaves
For Sandwiches
  • 4-6 Sandwich Rolls
  • Butter
  • Shredded Mozzarella
Instructions
For Meat
  1. Heat 2 tablespoons oil in pressure cooker pot over medium-high heat
  2. Brown roast on both sides
  3. Remove to plate
  4. Add beer to pressure cooker, scraping any meat bits stuck to the bottom of the pot
  5. Return meat to pan
  6. Add water and Better Than Bouillon (you can substitute 2 cups beef stock for the water and BTB)
  7. Meat should not be submerged, use a little less water if it looks like it will cover meat completely. Leave just a bit showing above water level
  8. Add soy sauce, Worcestershire Sauce, garlic powder, onion powder, oregano, thyme, salt and pepper
  9. Add bay leaves
  10. Put cover on pressure cooker
  11. Turn heat to high and bring to high pressure
  12. When high pressure is reached, turn down heat to maintain high pressure
  13. Set timer for 45 minutes
  14. When time is up, remove from heat
  15. Let pressure come down on its own for 10 minutes, then do a quick release
  16. You can either add the meat back to the pan or just put slices on the sandwich and serve the pan sauce in small bowls on the side for dipping
For Sandwich
  1. Shred about 8 ounces part-skim mozzarella
  2. Preheat oven to 350 degrees
  3. Put 4-6 French rolls on baking tray
  4. Spread Butter on both sides of French rolls
  5. Put in oven for about 5 minutes, or until bread starts to brown
  6. Sprinkle mozzarella on bottom of rolls
  7. Put back in oven for 2-3 minutes
  8. When cheese is melted, remove from oven
  9. Divide beef between rolls
  10. Spread horseradish or mustard on tops of rolls (optional)
  11. Put tops on sandwiches and serve

 

Pressure Cooker Hainanese Chicken Rice

The National Dish of Singapore Gets The Pressure Cooker Treatment

Hainanese_Chicken

Hainanese Chicken Rice is not only the unofficial national dish of Singapore, but is also very popular in parts of Malaysia and Thailand as well as in a few other Asian countries.

I have a co-worker from Malaysia who is always raving about this dish, so I figured I would check it out. I didn’t have any leftovers to give him a sample, but he did say it looked really authentic in the pictures. And since I had never had it before this, I don’t know if it is authentic either. But I do know that it was darn tasty.

HAINANESE_CHICKEN_INGREDIENTS

The recipe might seem a bit confusing at first because it is composed of several components, but what we are basically doing is cooking a chicken then using the broth as the base for the other components.

It probably takes around 90 minutes in all to make this, but you really are making an entire meal, not just an entree.

I would highly recommend getting a high-quality free range chicken for this. I got a 3.5 pound one from our local butcher shop and it was delicious. A 3.5 pound chicken is only enough for 2-3 people. If you need to make more, you can use chicken pieces since a much larger chicken will not fit in a lot of pressure cookers. It should work fine.

In addition to the chicken, we are also making rice, chili sauce and a soup.

First, let’s make the chicken:

Chicken_Fresh

Clean the chicken and cut off any excess fat and the neck, if attached. These can be thrown into the broth and removed later.

Cut 3 of the green onions into one-inch pieces

Smash 6 cloves of the garlic with the side of a chef’s knife

Cut one of the shallots into thin slices

Wash a one inch piece of ginger and slice thinly (you don’t need to peel this)

Take the green onions, garlic, shallots and ginger and put half in the chicken cavity and half in the pressure cooker pot

Place the chicken in the pot

Add two cups no salt chicken stock and 4 cups water to the pressure cooker (there should be enough to almost cover the chicken, leaving an inch or two of the chicken above the liquid

Add in about a teaspoon of salt

Turn heat to high, place top on pressure cooker and bring to high pressure

When pressure is reached, set the timer for 20 minutes

While the chicken is cooking, you can prepare the rest of the vegetables

Finely chop the other shallot

Finely chop the remaining four cloves of garlic

Take another 1 inch piece of ginger, peeled this time, and finely chop it

When the timer sounds, remove pressure cooker from heat and let pressure come down on its own

Carefully remove chicken to platter or carving board to let cool

Chicken_Cut_Up

With a slotted spoon, take out any large pieces of vegetables, fat, etc. that may be in the broth.

Now for the rice:

If you are going to be using the same pressure cooker for the rice, transfer broth to another pot. If you are using a second pressure cooker, move along, nothing to see here.

In the pressure cooker pot heat 1 tablespoon cooking oil

Add about a heaping teaspoon each of the ginger, garlic and shallot

Sauté until it starts to soften a little, do not brown.

Rice_Veg_Saute

Add in the rice and continue to sauté until rice just starts to become translucent

Add three cups of the broth

Turn heat to high, stir, then put top on pressure cooker

Cook at high pressure for four minutes

When time is up, let the pressure come down for ten minutes, then do a quick release

Take top off pressure cooker and let sit

Let’s make some hot sauce:

I cheated a bit on the sauce. It would usually be made from fresh red peppers, but I didn’t find any red peppers at the store, everything they had was green, so I started with Sriracha Sauce.

Depending on how much heat you are comfortable with, put 1/4 to 1/2 cup Sriracha in blender jar. Add 1/2 cup of the broth, the juice of 1 lime, 1 teaspoon of the ginger, 1 teaspoon of garlic and 1 tablespoon honey. Blend until smooth.

Last but not least, the soup:

Chicken_Broth_2

Thinly slice two green onions (white and light green parts) and place in two small soup bowls.

Divide the broth that is left between the two bowls.

And there you have it!

Slice the white meat from the chicken, and remove legs and wings, leaving on the bone

Serve with cucumber and tomato slices.

Hainanese_Chicken 2

Pressure Cooker Hainanese Chicken Rice
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Recipe type: Entree
Cuisine: Southeast Asian
Author:
Prep time:
Cook time:
Total time:
Serves: 2-3
The Asian Classic Made Easier In The Pressure Cooker
Ingredients
  • 1 3-3.5 pound chicken
  • 1 chunk of ginger
  • 10 cloves garlic
  • 5 green onions
  • 2 shallots
  • 2 cups unsalted chicken stock
  • 4 cups water
  • 1 teaspoon salt (adjust to taste)
  • 1 tablespoon cooking oil
  • 2 cups basmati rice
  • ½ cup Sriracha Sauce
  • 1 lime
  • 1 tablespoon honey
  • 1 Cucumber, sliced
  • 2 tomatoes, sliced
  • Fresh cilantro, for garnish
Instructions
For The Chicken
  1. Clean the chicken and cut off any excess fat and the neck, if attached. These can be thrown into the broth and removed later.
  2. Cut 3 of the green onions into one-inch pieces
  3. Smash 6 cloves of the garlic with the side of a chef's knife
  4. Cut one of the shallots into thin slices
  5. Wash a one inch piece of ginger and slice thinly (you don't need to peel this)
  6. Take the green onions, garlic, shallots and ginger and put half in the chicken cavity and half in the pressure cooker pot
  7. Place the chicken in the pot
  8. Add two cups no salt chicken stock and 4 cups water to the pressure cooker (there should be enough liquid to almost cover the chicken, leaving an inch or two of the chicken above the liquid
  9. Add in about a teaspoon of salt (adjust to taste)
  10. Turn heat to high, place top on pressure cooker and bring to high pressure
  11. When pressure is reached, set the timer for 20 minutes
While the chicken is cooking, you can prepare the rest of the vegetables
  1. Finely dice the other shallot
  2. Finely dice the remaining four cloves of garlic
  3. Take another 1 inch piece of ginger, peeled this time, and finely chop it
  4. When the timer sounds, remove pressure cooker from heat and let pressure come down on its own
  5. Carefully remove chicken to platter or carving board to let cool
For The Rice
  1. In the pressure cooker pot heat 1 tablespoon cooking oil
  2. Add about a heaping teaspoon each of the ginger, garlic and shallot
  3. Sauté until it starts to soften a little, do not brown.
  4. Add in the rice and continue to sauté until rice just starts to become translucent
  5. Add three cups of the broth
  6. Turn heat to high, stir, then put top on pressure cooker
  7. Cook at high pressure for four minutes
  8. When time is up, let the pressure come down for ten minutes, then do a quick release
  9. Take top off pressure cooker
For the hot sauce
  1. in blender, combine ¼-1/2 cup Sriracha Sauce (to taste) and ½ Cup of the Chicken Broth
  2. Add juice of 1 lime
  3. Add1 teaspoon of crushed garlic
  4. Add 1 teaspoon of minced ginger
  5. Add 1 tablespoon honey
  6. Blend until smooth
For the soup
  1. Thinly slice two green onions
  2. Put slices in two soup bowls
  3. Divide whatever chicken broth is left into the two bowls
  4. Serve with cucumber and tomato slices, with cilantro for garnish

 

Pressure Cooker Savory Oats

Steel Cut Oats Get A Savory Makeover

Savory Oatmeal

You’re gonna have to trust me on this one. When I mention this to some people, their initial reaction is “Eeeewwwww!” I guess a lifetime of only having oatmeal with fruit, syrup, brown sugar, apples, raisins and other sweet treats, has conditioned them into thinking that savory oatmeal is just wrong. But, according to this article it is catching on! As you can see, you can get pretty fancy with it, but I thought I would start out with a basic, simple recipe.

INGREDIENTS

Of course, the idea that oats can only be used in sweet recipes doesn’t make sense. Other grains such as wheat, rice, corn and buckwheat (yes, I know that some of these aren’t technically grains, but are usually used as grains) are often eaten is savory dishes, so why not oats?

The oats turn out having a creamy texture very close to risotto. I’m talking steel cut oats here. Not the mushy stuff you put into your microwave for 30 seconds. This is the good stuff.

STEEL CUT OATS

Since I started making this, my wife often requests it for weekend breakfasts. And in the pressure cooker it is so quick and easy that I always oblige.

I use McCann’s Steel Cut Oats, which are cut rather rough. The can says to cook 30 minutes, so in the pressure cooker I cook them for 10 minutes under pressure. Some oats, if cut a little finer might have a shorter cooking time. If yours have a shorter cooking time, Cook for 1/3 of the time listed.

BACON

First, chop up some bacon and cook it in a skillet until crisp. This step is first, because you are going to use a little bit of the fat for the oats. Transfer the bacon to a paper towel covered plate (I know, my picture doesn’t have a paper towel on the plate. I ran out just as I started making this. Some former Boy Scout I am. Be prepared occasionally, that’s my motto!). I tried  cooking the bacon in the pressure cooker pot, but I just couldn’t get the same crispness that I get in an iron skillet.

CRISP_BACON

With the pressure cooker over medium heat, add 1 tablespoon of the bacon fat. Stirring constantly, add in the oats, being careful not to burn the oats. Toast for a couple minutes, until you smell a “toasty” aroma. It’s difficult to explain, but I think you will know when the oats are toasted.

COOKED_OATS

Add three cups of water, 1 tablespoon butter and a pinch of salt.

Put the cover on the pressure cooker, turn the heat to high and bring up to high pressure. When pressure is reached, lower heat to maintain high pressure and set timer for 10 minutes (or 1/3 the time that your oats specify).

While the oats are cooking, you can grate the cheese.

When time is up, let the pressure release naturally.

OATS_NO_EGG

Uncover and stir. Stir in most of the cheese, leaving a little to sprinkle on top.

Put into bowls, sprinkle bacon on top, then the rest of the cheese and red onions, if you like. I have done it both with and without onions.

Top each bowl with an egg. I like sunny side up, but poached would work well also.

It makes two generous size portions. It is also tasty with Tobasco or Sriracha sauce.

Pressure Cooker Savory Oats
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Recipe type: Breakfast
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 2
A delicious, savory break from the usual sweet oatmeal.
Ingredients
  • ½ pound bacon (weight before cooking), chopped
  • 1 Tablespoon reserved bacon fat
  • 1 cup steel cut oats
  • 3 cups water
  • 1 Tablespoon Butter
  • Salt
  • 4 oz. grated sharp or extra sharp cheddar cheese.
  • 2 cooked eggs (Sunny Side Up or Poached)
Instructions
  1. Cook bacon in skillet, reserving 1 tablespoon of the fat.
  2. Over medium heat, add bacon fat to pressure cooker pot
  3. Add in the oats
  4. Stir constantly until lightly toasted (you will notice a toasty smell), be careful not to burn
  5. Add in the water, butter and a pinch of salt
  6. Put top on pressure cooker, turn heat to high until high pressure is reached
  7. When high pressure is reached, lower heat to maintain high pressure
  8. Set timer for 10 minutes (or ⅓ of the time that is listed on your oats)
  9. When time is up remove from heat
  10. Let pressure come down on its own
  11. When pressure is released, open top and stir in most of the cheese, reserving a little to sprinkle on top
  12. Divide into two bowls and top with the chopped bacon and an egg

 

 

Sneak Peek: Chili & A New Toy

Just a quick post to let everyone know what is coming up in the days to come.

This Saturday I should have my recipe for Quick Everyday Chili posted. It’s quick and tasty (and my wife’s favorite). It took awhile this year for Chili weather to arrive but it is finally here (off and on, at least). Two days before Christmas it was 80 degrees, then the day after Christmas we had lows of 38. The last couple weeks have been about the same jumping from 80 one day to 48 or so the next, but at least we have a few stew and chili days mixed  in.

Chili_Bay_Leaf

One ingredient I use is frozen fire-roasted corn. I can’t find it at every store, but the Trader Joe’s and Whole Foods near me both carry it. So, if you happen to see some, snap it up. It adds a nice smokey flavor to the chili, as well as a little texture.

Also, here is what was waiting for me when I got home from work tonight!

Instant_Pot

I ordered this one on the weekend, and a few days later, here it is! I came close to ordering the Bluetooth-equipped model, but for the extra money, the Bluetooth feature wouldn’t do me any good until at least March, which is when the Android app is scheduled to be available.

I felt like I was one of the last hold outs on the electric pressure cooker front, but it seems that most of the folks that are new to pressure cooking are getting electrics, so I figured it would help me with figuring out recipes if I am able to use what a lot of others are using (of course I will continue to use my treasured Kuhn Rikon and Fissler stovetop models.

So I am hoping that in the next couple weeks I will be able to share my thoughts on the Instant Pot, and maybe even have a recipe that I prepared in the new cooker!

Check back this weekend for some chili!

Pressure Cooker Sweet and Spicy Pork Spare Ribs

Tasty Ribs With A Chipotle Kick

RIBS_PLATED

When the Summer holidays roll around, sometimes us urban dwellers can feel a bit left out, what with no place to set up a grill. But I have found that I can make many of the typical outdoor foods in the pressure cooker, and still have plenty of flavor, in some cases, even better than outdoors.

RIBS_INGREDIENTS

Of course, if you miss the true “outdoor experience”, feel free to singe your eyebrows on your oven burner and release a jar full of bloodthirsty mosquitos in your apartment.

RIBS_UNCOOKED

I used about 3 lbs. of pork spare ribs from the new local butcher shop (they don’t have a full website yet, but if you happen to live in the Santa Monica area, I highly recommend them). This should be enough for three or four people, depending on sides.

Preheat oven to 400 degrees.

I like to blend the sauce ingredients first, that way you can taste and adjust the seasonings before adding everything to the pressure cooker. Keep in mind that the sauce will be diluted somewhat by the beer.

RIBS_SEASONED

Put the catsup, vinegar, soy sauce, chipotles and juice, garlic powder, cumin, garlic, cayenne, ancho chile powder, paprika, dijon mustard, liquid smoke and brown sugar in the blender (or put in a container and use immersion blender). Add salt and pepper to taste. I just want to stress that this recipe calls for two “canned” chipotles, not two “cans”. If you used two cans you would be breathing fire for the rest of the day.

Cut ribs into smaller sections to fit your pressure cooker. Heat oil in pressure cooker over medium-high heat. While oil is heating, sprinkle ribs with seasonings. I used salt, pepper, garlic powder and smoked paprika.

RIBS_AFTER_BROWNING

 

Lightly brown the ribs on both sides.

ONIONS_BROWNING

Remove ribs to a plate and saute the onions until translucent. Add garlic and sauté for a couple minutes more.

BEER

Add 1 cup of dark beer (a porter or stout is best), scraping up any tasty bits off the bottom of the pan. I suppose you could add the entire bottle, but I wanted a little treat while I was slaving away in the kitchen.

Put ribs in the pan on top of onions, the pour the bbq sauce over the top of the ribs.

BBQ_SAUCE_POURING

Place top on pressure cooker and bring to high pressure. When high pressure is reached, lower the heat to maintain pressure, set timer for 20 minutes, then sit down and enjoy that 4 oz. of beer!

RIBS_SAUCE

When timer sounds, remove pressure cooker from heat. Let sit for five minutes, then do a quick release.

Transfer ribs to a rimmed baking sheet.

RIBS_FINISHED

Put in oven for ten minutes. While ribs are in oven, put cooker over medium-high heat to reduce sauce a little.

SAUCE_BUBBLING

When ten minutes are up, take ribs from oven. Put on plates for serving and top with some of the sauce from the pressure cooker.

Serve with sides such as my German Potato Salad, with some baked beans and sweet corn!

Enjoy.

Pressure Cooker Sweet and Spicy Pork Ribs
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Recipe type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 3-4
Pork spare ribs with a sweet and spicy, smokey sauce
Ingredients
  • 3 lbs. pork spare ribs
  • 1½ cups catsup (preferably without corn syrup)
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 2 canned chipotle chiles
  • 2 teaspoons of the chipotle sauce from the can
  • 1 teaspoon garlic powder
  • 2 teaspoons cumin
  • ½ teaspoon cayenne pepper
  • ½ teaspoon smoked paprika
  • 1 teaspoon ancho chile powder
  • 2 teaspoons dijon mustard
  • 1 teaspoon liquid smoke
  • ¼ cup brown sugar
  • salt
  • pepper
  • 1 onion, chopped
  • 5 cloves garlic, chopped
  • 1 cup dark beer (porter or stout)
  • 1 tablespoon oil
  • 1 bay leaf
Instructions
  1. Prepare sauce by combining catsup, vinegar, soy sauce, chipotle chiles and sauce, garlic powder, cumin, cayenne pepper, paprika, ancho chile powder, dijon mustard, liquid smoke, brown sugar and some salt and pepper. Blend until combined.
  2. Preheat oven to 400 degrees (you can skip this step if you like).
  3. Heat oil in pressure cooker pan. Lightly brown ribs on both sides.
  4. Remove ribs to a plate.
  5. Saute onions until translucent.
  6. Add garlic and sauté for a couple more minutes.
  7. Pour in the beer, scraping up the bits that are stuck to the bottom.
  8. Lay ribs in pan on top of onions.
  9. Add the bay leaf.
  10. Pour BBQ sauce on top of ribs.
  11. Place top on pressure cooker and bring to high pressure.
  12. Lower heat to maintain high pressure
  13. Set timer for 20 min.
  14. When timer sounds, remove from heat.
  15. Let pressure come down on its own for five minutes, then do a quick release.
  16. Transfer ribs to a rimmed baking sheet and put in preheated oven for ten minutes.
  17. While ribs are in oven, put pressure cooker pan over medium-high heat and let simmer until desired thickness is reached.
  18. When ten minutes is up, put ribs on plates.
  19. Top with thickened sauce.

 

 

Pressure Cooker Steak Pizzaiola

As Seen On TV! Steak Pizzaiola!

STEAK_PASTA3

My recipe wasn’t seen on TV, of course, but it seems that most people here in the U.S. came to hear of Steak Pizzaiola from one of two sources: 1. Everybody Loves Raymond or 2The Sopranos.

SPIZZ_ING

I know, I know. As usual I left a couple things out of the ingredients picture. Pretend there are bay leaves, wine and honey in this photo.

I happen to fall into the Raymond camp. Since HBO is too rich for my blood, I have never seen an episode of The Sopranos. But however you came to hear of it, Steak Pizzaiola is a quick and easy meal and an excellent way to use some of the cheaper cuts of steak, and lately for me it’s been all about the budget.

TRI-TIP

I always use Tri-Tip, but I have been led to believe that this particular cut of meat is sometimes difficult to find outside of California. But any low-cost cut of steak should work fine. Of course, high-cost steak would also work fine, but that’s a little beside the point of this recipe. Flank steak, skirt steak or round steak would be good for this dish.

TRI-TIP_BROWNING

Lately I have been hooked on Mutti finely chopped tomatoes, so that’s what I used. I still use Pomi quite often as well. Depending on what type of canned tomatoes you use, it may affect the amount of salt you need to add, which is why I usually say “salt to taste”.

SP_SAUCE1

Some people add other ingredients such as onions and mushrooms, which you can do if you like. If using mushrooms, you should wait until after the pressure cooking to add them.

STEAK_SLICED

I prefer keeping it simple without the extra ingredients. I usually serve it on pasta, but it also goes great with mashed potatoes. Or just on its own, with some veggies or salad on the side!

SP_STEAK_W_SAUCE

After browning the meat and adding the garlic, I use just a splash of red wine to deglaze and get the yummy bits off the bottom of the pan. Just a touch of sherry vinegar or a touch of broth would works also, if you don’t have any wine or prefer not to use it. It would probably not be worth buying a full bottle of wine for just a splash. Fortunately for me, no wine ever goes to waste at my place.

Give it a try and let me know how you like it.

Mangia! Mangia!

Pressure Cooker Steak Pizzaiola
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Recipe type: Entree
Cuisine: Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 4
A dish made popular on a couple of American TV shows, this quick and easy meal makes a great weekday meal.
Ingredients
  • 2 tablespoons olive oil
  • 2 pounds Tri-Tip steak (flank steak, skirt steak or round steak will work also)
  • 4-5 cloves of garlic, crushed (you can add more or less to your liking)
  • 1 splash of red wine (you can sub white wine, sherry vinegar, or a little broth)
  • 1 teaspoon honey or brown sugar
  • 2 14 oz. cans (or 1 28 oz. can) crushed or pureed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon oregano (generous)
  • ½ teaspoon basil
  • ½ teaspoon thyme
  • ¼ teaspoon fennel
  • ½ teaspoon crushed red pepper flakes (use more or less to your preference)
  • 2 bay leaves
  • salt and pepper to taste
  • Parmesan for topping
Instructions
  1. Heat oil in pressure cooker pan over medium-high heat
  2. Season steak with salt and pepper
  3. Brown steak on both sides, then remove to a plate
  4. Lower heat to medium and add garlic
  5. Sautee for a couple minutes until garlic starts to soften
  6. Add a splash of red wine to deglaze, scraping the tasty bits off the bottom
  7. Add in the honey, tomatoes, tomato paste, oregano, basil, thyme, fennel, bay leaves and crushed red pepper
  8. Season with salt and pepper
  9. Stir sauce, then add meat back to pan
  10. Raise heat to high and cover pressure cooker
  11. When high pressure is reached, lower heat to maintain high pressure
  12. Set timer for 30 minutes
  13. When timer sounds, remove pressure cooker from heat and let pressure come down naturally
  14. Remove meat to plate and let rest and cool for at least 5 minutes
  15. Slice the meat thinly and add back into sauce
  16. Serve over pasta and top with freshly grated Parmesan

 

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

 

Pressure Cooker Picadillo

My Take On The Latin Classic, Picadillo

Picadillo_Final6

It seems that most Latin countries have their own version of Picadillo, a dish of ground beef with spices and various other ingredients, depending on what country you happen to be in. Costa Rica, Cuba, The Dominican Republic, The Philipines and Mexico all have their own versions. I am sure there are others as well.

Picadillo_Ingredients

Once again, in the obligatory ingredients photo, I am missing a couple ingredients. This time the Worcestershire Sauce, Bay Leaf and Honey did not show up for picture day. But since I use Bay Leaf and Worcestershire Sauce in almost every recipe they are easy to forget, kind of like salt and pepper. Also, I decided at the last minute to cut the red pepper from the cast because of artistic differences.

Burger_Onions

I lean toward the Cuban version (Picadillo Cubano), except I like to add a little allspice, which is used in the Dominican version. I also like to add peas, which doesn’t seem to be in any version. I think it is something I picked up from Cottage Pie, and come to think of it there is a little bit in common between the traditional Cottage Pie and Picadillo.

Picadillo_Potatoes

Because of a recent streak of hot weather and low income, my shopping lately has consisted mostly of ground meats to make quick and affordable meals. This week I ended up with grass-fed ground beef, ground lamb, ground bison and ground italian sausage (spoken in a voice like Bubba from Forrest Gump).

I used 1/4 cup white wine and 1/4 cup chicken broth, but to be honest since I used so little you could just as easily use 1/2 cup of broth and leave the wine out altogether.

Picadillo_Potatoes_Peas

Pressure Cooker Picadillo
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Recipe type: Entree
Cuisine: Cuban
Author:
Prep time:
Cook time:
Total time:
Serves: 2-4
A semi-traditional take on Cuban-style ground beef Picadillo
Ingredients
  • 2 tablespoons coconut oil (or any vegetable oil)
  • 1 lb. ground beef
  • 1 onion, diced
  • 5 cloves garlic, finely chopped
  • 2 teaspoons cumin
  • ½ teaspoon cayenne
  • 1 teaspoon allspice
  • 1 teaspoon smoked paprika
  • 1 teaspoon adobo seasoning (I use Penzey's. If you don't have adobo seasoning, you can add a little more cumin).
  • 2 teaspoons oregano
  • 1 can fire roasted tomatoes (I used Muir Glenn salt-free)
  • 1 tablespoon apple cider vinegar
  • ¼ cup white wine
  • ¼ cup chicken broth
  • 2 tablespoons tomato paste
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon honey
  • 2 bay leaves
  • Salt and Pepper to taste
  • 1 large potato, cubed (around ½" or so)
  • 1 cup frozen peas
  • About 20 green olives stuffed with pimentos
Instructions
  1. Heat the oil over medium-high heat
  2. Lightly brown the ground beef (it's ok if there is still some pink, it will finish cooking under pressure)
  3. When lightly browned, if there is a lot of grease, drain all but a few tablespoons
  4. Move beef to the side of the pan and add onions and garlic. Let saute for a couple minutes then mix beef and onions/garlic together
  5. Add cumin, cayenne, allspice, paprika, adobo seasoning (if using) and oregano
  6. Stir into the beef mixture
  7. Add the tomatoes, vinegar, wine, broth, tomato paste, Worcestershire Sauce, honey, bay leaves and some salt and pepper
  8. Stir together
  9. Add potatoes
  10. Turn heat to high, cover pressure cooker and bring to high pressure
  11. When high pressure is reached, lower heat to maintain high pressure and set timer for 5 minutes
  12. When timer sounds, remove from heat and do a quick release
  13. Remove cover from pressure cooker and put pot back on medium heat
  14. Stir in the olives and frozen peas and let simmer for around 3-4 minutes until peas are heated through
  15. Remove from heat and serve.

 

The Pressure Cooker Convert Poll

Since we have been going through a heatwave here for a couple weeks, my pressure cooker recipes have slowed down a bit, but I have been working behind the scenes (behind the scenes=at the beach!). I’ve been trying to think of ways to improve my site without straying too far from the theme of the blog.

Keeping that in mind, I just wanted to throw something out there to see what others might think. Lately I’ve been toying with the idea of posting some recipes for some of the side dishes that I have shown, side dishes that may not use the pressure cooker such as the Bacon Cole Slaw with Homemade Mayo that I showed in my recent post on Pressure Cooker Pulled Turkey. Now, I don’t want to go too far beyond the scope of this blog, which, of course, is pressure cooking. But is including side dishes that pair well with the pressure cooker recipes too far out of bounds?

Cole Slaw pictured here:

Pulled_Turkey_Plate4

So I pose this question: Would you like to see some of these recipes included on this blog to accompany the pressure cooker recipes, or would you prefer that only pressure cooker recipes appear on this blog?

I would very much appreciate any and all comments you might have.

Pressure Cooker Pulled Turkey

Pulled Turkey with a South Carolina style mustard BBQ Sauce

Pulled_Turkey_Plate5

The Carolinas seem to have more regional BBQ styles than anywhere else in the U.S. From the tangy vinegar-based sauce of North Carolina, to the mustard-based (but still tangy) sauce of South Carolina. But there are also differences as you travel from East to West in these two states as well.

Since I used a North Carolina vinegar sauce on my Pressure Cooker Pulled Pork recipe, I moved a little further south for this recipe by using a South Carolina Mustard-based sauce.

This is still quite vinegary, but also quite tasty. If you want less of a vinegar kick, you could add a little more honey (start with an extra tablespoon and go from there).

I was originally going to do this with pork, but the turkey breast was cheaper so I thought I would try something a little different.

Turkey_Breast_Bone_Removed

I bought a half turkey breast complete with skin and bone. For most recipes I would have left it intact, but in this case it works better by removing the skin and bone so you can get a nice brown crust on both sides. You could always buy a boneless breast, but my local market didn’t have any at the time.

Pulled_Turkey_Ingredients

I think I should start having a contest to guess which ingredient is missing from the ingredients photos for each recipe, since there seems to be at least one thing missing every time. This time, if you guessed Worcestershire Sauce you would be correct! And as a bonus, I didn’t have the beer in the photo either. Oh, or liquid smoke! Wow, I really dropped the ball this time!

Turkey_Breast_Browning_In_Pan

It was Friday evening and I was feeling lazy, so instead of putting a rub together, I just used seasoned salt (I use Penzey’s 4S). It worked just fine.

Mustard_Sauce_Reducing

The turkey breast was about 3 pounds including the skin and bone, so I am guessing it ended up being about 2 pounds. This could easily serve four, but the S.O. and I liked it so much we finished the entire thing. Of course, afterwards we spent the evening in a food coma wracked with guilt for overindulging while watching reruns of “Monk”.

Turkey_In_Mustard_Sauce

I served it with a Cole Slaw with bacon and homemade mayo (I just had to get some pork in the meal somehow, didn’t I?).

Pulled_Turkey_Plate3

This would also be great on sandwiches but I served it on plates.

Pressure Cooker Pulled Turkey
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Recipe type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Pulled turkey with South Carolina style mustard BBQ Sauce
Ingredients
  • 2 tablespoons oil
  • 2-3 lb turkey breast
  • ½ cup beer
  • ½ cup yellow mustard
  • ½ cup apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon molasses
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon mustard powder
  • ½ teaspoon celery seed
  • 2 teaspoons hot sauce (or to taste)
  • 1 teaspoons Liquid Smoke (or to taste)
  • Salt & pepper to taste
Instructions
  1. Mix together mustard, vinegar, honey, molasses, worcestershire sauce, garlic powder, onion powder, mustard powder, celery seed, hot sauce, liquid smoke and salt and pepper (mix with a whisk or blender)
  2. Rub turkey with seasoned salt
  3. Over high heat, brown the turkey breast in the two tablespoons of oil
  4. When browned on both sides, remove turkey from pan
  5. Lower heat to medium, then add beer to deglaze, scraping up the browned turkey bits from the bottom
  6. Pour in the mustard mixture and stir
  7. Add turkey back in
  8. Put lid on pressure cooker and turn heat to high and bring to high pressure
  9. When high pressure is reached, turn down heat to maintain high pressure and set timer for 40 minutes
  10. When time is up, let pressure come down naturally
  11. When pressure is down, remove turkey to platter
  12. Place pan with sauce over medium-high heat and bring to a low boil to reduce
  13. While sauce is reducing, use two forks to pull apart turkey
  14. When sauce has thickened to desired consistency, add turkey back in and stir to coat turkey entirely with sauce
  15. Remove from heat and serve