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.
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!
Word on the street is that there is some sort of game on this weekend.
Well, I don’t know anything about sports, but I do like to think that I know a thing or two about snacks.
So, for your convenience, I have gathered a few of my game-party friendly recipes in one place!
Is it chili in here?
What is better than a big pot of chili when some friends come over to watch the game? It is easy to make a big batch, and simple to keep it warm for a long time. You may not believe this, but I just so happen to have a few different recipes for chili, such as my Game Day Chili.
If you are one that believes chili should not even be sitting next to a bean, you could try my Coney Island Chile. It is just as tasty on its own as it is on hot dogs, burgers, potatoes or anything thing else that you feel is lacking in chili.
For those of you who are ok with beans in your chili, how about throwing in some corn too, just like in my Everyday Chili?
Or How About Some Pulled Stuff?
Another crowd-pleaser is pulled pork. And guess what? Coincidentally, I happen to have a recipe for just such a dish. This is a tasty pulled pork with a North Carolina style vinegar-based sauce.
For something slightly lighter (but just slightly), you could whip up my Pulled Turkey recipe, which has a South Carolina mustard-based sauce.
So take your pick.Chili or BBQ! And enjoy the game, whatever sport it is.
Also coming this weekend, a new recipe for Hainanese chicken.
Pulled Turkey with a South Carolina style mustard BBQ Sauce
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.
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.
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!
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.
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”.
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?).
This would also be great on sandwiches but I served it on plates.
Pulled turkey with South Carolina style mustard BBQ Sauce
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
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)
Rub turkey with seasoned salt
Over high heat, brown the turkey breast in the two tablespoons of oil
When browned on both sides, remove turkey from pan
Lower heat to medium, then add beer to deglaze, scraping up the browned turkey bits from the bottom
Pour in the mustard mixture and stir
Add turkey back in
Put lid on pressure cooker and turn heat to high and bring to high pressure
When high pressure is reached, turn down heat to maintain high pressure and set timer for 40 minutes
When time is up, let pressure come down naturally
When pressure is down, remove turkey to platter
Place pan with sauce over medium-high heat and bring to a low boil to reduce
While sauce is reducing, use two forks to pull apart turkey
When sauce has thickened to desired consistency, add turkey back in and stir to coat turkey entirely with sauce