Bourbon BBQ Sauce #1
A basic BBQ sauce recipe, I make the base with no hot ingredients so it can be used in a variety of recipes. If you want to kick it up for a particular use, just add your favorite fire enhancers. You can also eliminate the bourbon, if it’s not your thing. Also, depending on the tomato sauce and paste you used, you may need to adjust the sweet and or salt content to your tastes.
Jambalaya, the sequel
I first made Jambalaya, based on an Emeril recipe, 8 years ago. I learned a couple things since then, and this is a much better version. Note, the various meats, and even most veggies, can be swapped with others or eliminated, and you’ll still get a tasty rice dish. Prep time: 15 minutes Cooking time: 1 hour Ingredients: 3 chicken thighs, cut into 1″ chunks 1lb andouille sausage, bias sliced in 1/2″ chunks 1lb other sausage of your choice (I used spicy portuguese for this batch), also bias sliced into 1/2″ chunks 3 slices of bacon (or bacon ends), cut into 1-2″ chunks 2 stalks of celery, chopped 1 large onion (2 cups), chopped 1 red bell pepper, rough chopped 1 green bell pepper, rough chopped 2 tablespoons Kaydub’s Cajun Blend, or if you don’t have all those ingredients, as many of these as you have: 1 tablespoon paprika 2 teaspoons chile powder 2 teaspoons thyme 1/4 teaspoon cayenne (optional, use more or less depending on your tastes) 1 ~10oz can chopped chiles (I used hatch green chilies) 1 ~16oz can diced tomatoes 1 ~12oz can chicken broth 1-1/2 cups long grain rice Directions:
Slow cooker Carnitas
Ingredients: 2 pounds pork butt (shoulder) (2-1/2 pounds if bone in) 2 Tablespoons bacon fat (optional) 1 teaspoons cumin 2 teaspoons oregano 2 teaspoons ancho chili powder 1 teaspoon salt 1 teaspoon pepper 1 large orange 1 large onion 4 cloves of garlic Directions: Coat bottom of slow cooker with bacon fat (optional) Trim fat, and cut pork into 2″ cubes Cut onion into 8 slices Peel and crush garlic cloves Mix dry ingredients Fill bottom of slow cooker with meat Sprinkle half the dry spices on the meat Put 1/2 of the onion and garlic on the meat Put the remaining meat on top Sprinkle remaining dry ingredients on meat Push the remaining onion and garlic in with the meat Squeeze the juice from the orange onto the meat (optionally strain, if a seeded orange) Cook for 8-10 hours on low, or 4-6 hours on high (I recommend low if at all possible) Remove meat, shred with a fork (or two) Place shredded pork on a cookie sheet, brown under a broiler Serve up on tacos, burritos, enchiladas, on a plate with your favorite side dishes via Kencooking http://ift.
Sous Vide Cooking Times
Just a cheat sheet for me, since I often forget the min/max/temp for a particular meat I often Sous Vide. Time at temp assumes food has reached that temperature. Add at least an hour for frozen, and 30 minutes for refrigerated, depending on the thickness of the meat being cooked. You can also quickly defrost frozen meat by setting the temp to zero and putting the whole thing in the fridge for an hour or two (or maybe 4 if it’s a pork butt).
Great Balls of Fire
Can prepare this so many ways, and customize it to your heat tolerance. Think of it as round chicken wings. Ingredients: Meatballs: 2 lbs ground chicken (or turkey) 2 eggs 1 cup Panko crumbs 1 Tbsp garlic powder 2 tsp onion powder 2 tsp paprika (hot Hungarian paprika is my favorite) 1 tsp ground pepper 2 tsp cayenne pepper – optional, if you like things really spicy) Sauce: 1 cup Franks red hot (I buy it by the gallon these days) 2/3 cup brown sugar OR 1/2 cup brown sugar plus 2 Tbsp molasses – for a little more complex sweetness 1 Tbsp apple cider vinegar (adds a nice bite, and another slight sweetness) 1 Tbsp red pepper flakes – optional, and you can add more if you want Other heat boosting sauce additions (Dave’s Insanity, cayenne pepper, diced habaneros, for instance) – optional Directions:
Tom Yum Soup (with variations)
Prep Time: 15 min Cook Time: 1 hours Yield: 6 servings Make with chicken, shrimp, or no meat (can substitute tofu, if desired). If you use coconut milk and chicken, this is very similar to Tom Khaa Gai Ingredients Optional protein: 1 lb skinless boneless chicken breasts and/or 12 medium shrimp (or 18, depending on size so each serving gets an even number of shrimp) 1/2 package of tofu, in 1/2 cubes (if not using meat) 10 kaffir lime leaves, hand torn down the middle 2″ piece of galangal or ginger, sliced (rough slice so they’re easy to identify and remove) 8 oz shiitake, straw, oyster, or maitake mushrooms, sliced 2-4 stalks of lemongrass (tough outer layers removed), sliced into 2-4″ pieces 4 cloves of garlic, minced A handful of cherry tomatoes (optional) 6 cups chicken broth 1 13.
Mongolian Beef (slow cooker)
Prep Time: 10 min Cook Time: 4 hours Yield: 4 servings I haven’t found a way to improve this one! It’s absolutely delicious just like this. Ingredients 1 pound flank steak or tri-tip, cut in thin strips on the bias 1/4 cup cornstarch 2 tablespoons olive oil 3/4 cup soy sauce 3/4 cup water 1 tablespoon brown sugar 1″ thin sliced or minced fresh ginger 1 cup grated carrot 3 scallions, chopped (for garnish) Orange zest (optional) Sesame seeds Directions
Spicy Hoisin sauce
I used this with crab, but the sauce would go great on chicken, beef, or veggies. 4 Tbsp Hoisin sauce 3 Tbsp olive oil 1/4 cup soy sauce 1/4 cup white wine 2 Tbsp Sriracha sauce 1 tsp sesame oil Add all ingredients to a saucepan, warm through. Add to dish, stir together to coat. via Kencooking http://ift.tt/2jag0S7
Potato, kale and sausage soup, Pressure Cooked
Looked for something like this online, didn’t find any I was crazy about, so I made this up. It was really good! Prep time: 5 minutes Cooking time: 10 minutes Ingredients: 3 medium potatoes (I used yukon gold) 2 large carrots 1 small, or 1/2 large onion, diced 2 cloves garlic, diced 1 tsp rosemary 1 tsp thyme 1 tsp basil 1-2 dried hot peppers (optional) 1 bunch kale, chopped 1 sausage sliced very thinly (I used a hot Portuguese Linguiça) 4-6 cups of chicken broth (depending on how much soup you want) Directions:
Asian Style Wings, pressure cooked
Note, this even works with frozen wings. I used the exact same recipe with wings frozen solid, and they came out fully cooked and separated, just took longer to do the pressurization, which the Instant Pot took care of. Prep time: 10 minutes Cooking time: 30 minutes Ingredients: 2 pounds chicken wings, cut into segments Instant pot broth: 2 Tbsp Hoisin sauce 2 Tbsp Soy sauce 2 Tbsp Sriracha sauce 2 tsp garlic powder, or 2 cloves garlic 2 tsp ginger powder, or 1 tsp grated ginger 1-1/2 cups chicken broth Sauce: 1/2 cup Soy sauce 1/2 cup Hoisin sauce 1/4 cup Honey 4 Tbsp Sriracha sauce 1 Tbsp sesame oil 1 Tbsp rice wine vinegar 2 Tbsp garlic powder 1 Tbsp ginger powder (or 2 tsp grated ginger) 1 Tbsp onion powder Directions: