I was lured into the Instant Pot Posse by promises of quicker cook times, supposedly it’ll cut it down by half. I can even control it with my phone via wifi. just did a test run- just pressurized water. I’ll be cooking a beef stew with beef shank, beef finger meat (meat between ribs) and beef tendons
I don't use my Instant Pot very often. It is nice being able to take a bag of beans from the cupboard and have them on the table in about an hour.
Today, I’d like to introduce you folks to a dish that’s near and dear to me. It’s a stew from Vietnam- a French stew with a Vietnamese twist such as- lemongrass, star anise, coconut juice, fish sauce, soy sauce, and Chinese 5 spice I usually cook on the weekends and I love stews but they take too long to cook. I found a great deal ($50 brand new, the guy I got it from, received it as a gift and already had one.) on a new pressure cooker so I took the plunge. Normally this stew takes 2 hours but I was able to do in 1 hour, only 38 mins of pressured cooking. Everything came out tender. This is the calf muscle or beef banana shank I had lots of tough cuts in there, beef shank and tendons. I got 10 out of 10 scores, so high marks on this one. This is the recipe I worked off of: https://www.pressurecookrecipes.com/instant-pot-bo-kho/#recipe
you got it brother! Thank you brother. I’ll be cooking my childhood favorite dish soon and I’d like to challenge my Culinary Compadres to make their childhood favorite dish with the full recipe and maybe a story about the dish.
Via Marion Grasby for a totally new way to do Japanese Garlic Fried Rice. 1 extra ingredient and the rest is technique. Hers was just delicious looking fried rice. Mine is getting upgraded to a full 1 pan meal. It was at this moment the Almighty peeked in the window and said “That’s a good boy right there.” Might as well try out a completely new way to fix some vegetables too. All white meat marinated chicken? I’m down with that. Here you go. It wasn’t hard and the taste difference was noticeable and excellent. A keeper for sure.
Holeecow! I’ve got company! ( This never happens!) I need something big enough to feed the Master..and the 5000.. Dull? Boring? Bland? Not in this life! Don’t just follow a recipe. Super it up, make it different, make it awesome. This needs a crust. It has to be dairy free AND gluten free this time…ohhh boyyy. The faithful one is not sure this is going to work, but he volunteers to test the results. It’s weird. It’s ugly. It’s misshapen. It’s delicious and there a lot of it! 14” of savory Chicken Pot Pie y’all. Get your bowls ready…
Today I invite you to voyage with me to The Land of the Rising Sun, Japan. We’re going to make and enjoy a quick and easy comfort dish- Oyakodon. Basically a teriyaki chicken bowl with egg and onions. The sauce: Japanese cooking wine, soy sauce, sugar, Dashi stock (fish stock) Protein: chicken thighs cut cross grain (along with simmering it until done, thus step will make the chicken very tender) Topped with Japanese 7 spice (adds salvor, heat and texture- it has roasted sesame seeds!) and a Japanese seaweed rice seasoning, furikake
This one was for my beloved DIL, the dish she asked for, Tx side of the Sabine Shrimp Etoufee. It’s gonna be massive, it needs a massive set up. Im taking it somewhere there’s fresh air and a nice breeze. When feeding this lot, Bring a cauldron! Mmmm. This smells nice n toasty.. I had years of mediocre and tryagains before I could get roux I thought was satisfactory. this should do the trick.. (They came back for 2nds..3rds..even the 2 yr old mop head ate her bowl and yelled “More!” )