Apply rub to both sides of ribs, then wrap tightly in saran wrap and refrigerate as little as a hour or overnight to cook the next day. Take out from refrigerator and cut into serving size portions (about 4 ribs). Add braising liquid to Instant pot and then put in the rack that came with the instant pot. Add ribs so there is a little space between them put lid on and cook on high pressure for about 20 mins. When Instant pot is done, quick release pressure and brush with BBQ sauce and put on rack and broil in oven till BBQ sauce is carmelized to your liking. You can also finish on the grill if you prefer.
This brisket really came out good. It was cooked in the oven, and when I took it out, WOW, it smelled great and I had to resist it for about 20 minutes while I let it rest which was torture. I sliced across the grain and it was fall apart tender and had a deep robust beef flavor. Here’s the recipe.
Ingredients
3-4 pound beef brisket fully thawed.
1 1/4 cups of soy sauce
2 cups of beef broth (2 cups of water with 2 tsp bouillon powder will work also)
Juice of 1 large lemon, about 1/4 cup
5-6 cloves of garlic finely minced
1/2 tsp liquid smoke
Mix the last 4 ingredients together and add to a ziploc bag. Add in brisket and zip up bag with all the air squeezed out, or as much as you can get out. Put in the refrigerator and marinade for minimum of 45 minutes or up to overnight if you want. I marinaded for 45 minutes since it will cook in the marinade anyway. Put the brisket in a baking pan just large enough for the brisket and add the marinade in the bottom of the pan and cover with foil. Cook in a 300 degree oven for at least 40 minutes per pound. I did longer, I had a 4 pound brisket and cooked it for 4 hours. Let rest for about 20 minutes, then slice across the grain. Make sure and use a sharp knife so it doesn’t break apart while slicing since it will be really tender.
With any Holiday coming up, you will want to cook a special meal. This rib roast is a real treat and will not disappoint your guests. The herbs form a crust on the roast and it is slightly crispy on the outside and tender and juicy on the inside. It will be especially loved by people that don’t want pink in the center of their meat. I have cooked this a number of times and it has always disappeared quickly, so you may have to cook a large one.
Ingredients
3-4 lb Rib Roast
4 tbsp Cracked Black pepper
4 tbsp kosher salt or coarse sea salt
3 tbsp Basil
2 tbsp Rosemary
2 tbsp thyme
2 tbsp granulated garlic
Directions
Thaw rib roast completely and store in fridge till ready to cook. Take out of the fridge sprinkle and massage each ingredient one at a time in and then let set for at least 1 hour at room temp. Preheat oven to 450 and then put in roast and brown uncovered for 20 to 30 mins till outside browned. Turn oven temp down to 300 and cook for 2.5 hours, then start checking internal temp every 30 mins till it is 140 degrees. Then Remove from oven and tent foil over pan and allow to cool for 30-45 mins, then serve.
Making fresh noodles takes some work, especially because you have to make twice the amount since everyone will want to eat much more than if they were dried noodles, but the result is always worth it. I often make them and yes they disappear quickly.
Ingredients
2 cups of all purpose flour
3 eggs
1/4 tsp salt
1 tsp olive oil
Directions
On a large cutting board, pour flour into a pile and use your fingers to poke down in the center and form a crater, so it looks like a volcano. Break eggs one at a time in the crater you formed and use a fork to start mixing the flour with the egg until the flour absorbs the egg and don’t break the side of the flour pile or the egg will run out. After you mixed in the first egg put in the second until all 3 eggs are incorporated. then knead the dough for about 5 minutes until well mixed. Wrap in saran wrap and put in the refrigerator for 30 minutes to rest. If you have a pasta roller (like HomeStart HST5018 Pasta Maker) you can use this to roll the dough.
With Pasta roller: Start at the thickest setting. Cut the dough into thirds and roll one piece through fold and roll through again 4 times. Go down one setting and fold and roll through the pasta maker. Do this 3 more times. Now go down 1 setting at a time folding over before rolling dough but only go through 1 time now till you are down to the thickness you want. Now flour both sides of the pasta sheet and run through the cutter onto a dish and toss in flour.
Without Pasta roller: Separate the dough into thirds. Use a rolling pin to roll the dough out into a sheet on a floured cutting board. Fold over and repeat 7 times. Now roll to thickness you want. Add a lot of flour to the pasta sheet and roll up. Now with a sharp knife cut the end of the roll into the width noodle you want and repeat until the roll is cut. Unroll and toss in flour.
Then cook for 3 – 5 minutes in boiling water. Serve as spaghetti, or in soups, etc.
Sometimes the simple and easy things to make can taste really good and even be good for you. This cold, rich, creamy pick me up, is a way to get some of the daily fruit intake your body needs. I use a convenient little blender that I can put the ingredients in blend, then drink out of the same cup (Nutra Bullet) which makes it really handy and with very little cleanup. Before I got this, I rarely made smoothies because I had to get the blender out, make the smoothie, then clean up the blender and put it all away again. Now I just leave it on the counter make my smoothie rinse off and it is ready to go again. Here is the recipe.
Ingredients
5 strawberries stems removed (less if large).
1 banana peeled
2 or 3 ice cubes. (The smoothie maker above is powerful enough to use whole ice cubes)
1 small container of yogurt (I used strawberry yoplait)
1/4 to 1/3 cup of milk
Any Nutritional Supplements you want, if any. (i.e. Protein powder, bee pollen, ginseng powder, etc)
Directions
Add the above ingredients and blend till smooth. It will come out thick and rich and taste awesome.
Add olive oil to sauce pan and over medium heat fry the garlic, onion, and carrot for about 5-7 minutes until soft. Add in chicken or vegetable stock and black beans and chipolte peppers and simmer for about 30 minutes. Using a stick blender blend the mixture until smooth. Spoon into a serving bowl and put a small dollop of sour cream on top.
I have made my own vegetable broth numerous times and after my first few attempts at making it and doing some research, I found out one of the secrets to making the stock is that when you first fry the vegetables briefly you can then add the water and it extracts the goodness from the vegetables much better. This may be a simple thing and makes sense but I still see recipes that just call for simmering without first frying the veggies.
Ingredients
1 onion sliced
2 to 3 stalks celery sliced crosswise
2 to 3 carrots sliced
1 tomato sliced
5 mushrooms sliced
2 cloves garlic sliced
2 to 3 tbsp olive oil
1 tsp salt
1/2 tap pepper fresh ground
1.5 qt water
Directions
Fry vegetables and salt in olive oil for about 10 mins. Then add water and pepper and heat almost to a boil and reduce heat and simmer for about 30 mins to 1 hour. Stain Vegetables from broth and use or freeze.
Recipe From: gastronomy.ddns.net
I like buffalo wing sauce, but I tried the jalapeno wing sauce at Native Grill and I like it as much or better. You can’t buy this in the store and I had a fairly good idea of what the ingredients were from the flavor so I set out to make it myself. Here is what I came up with.
Ingredients
1/4 cup of finely minced onion
2 tbsp pickled jalapeno slices finely minced
2/3 stick of butter
1 whole raw jalapeno, stem removed, finely minced.
4 cloves of garlic finely minced
5 tbsp of the liquid from the jalapeno slices jar
Directions
Put the onion, garlic, and jalapeno into a food processor and chop until finely minced. On medium heat melt the butter and gently fry the jalapenos, the onoin, and the garlic cloves for 10 minutes in butter, then add jalapeno pickling water. Use this as a wing dipping sauce or toss wings in it. You can also use it as a dipping sauce for anything else you like also.
This is one of my favorite desserts. The crunchy caramelized sugar top with the silky creme custard under it is a great way to finish any meal. It is the right size and richness so you feel satisfied but you don’t feel like you shouldn’t have eaten it. I adjusted the sweetness of the creme custard so it shifts more toward the creamy side and not too sweet. Here is the recipe.
Ingredients
6 large egg yokes
2 1/2 cups of heavy cream
3 1/2 tblsp of sugar
1/2 tsp vanilla extract
Extra sugar to create the crunchy caramel top (about 1 tsp ea).
Directions
Preheat the oven to 300 degrees. In a mixing bowl mix, mix the egg y0lks, the 3 1/2 tblsp sugar, and the vanilla extract until the sugar is incorporated. Heat water in a pan to use with a double boiler later. In a sauce pan, heat the heavy cream up until it is frothy, almost boiling. You can heat on med high at first but when it starts to get warm lower the temp to med low and stir constantly. When the cream is hot and frothy, take a little bit and pour it in the bowl with the egg mixture while stirring with a whisk being careful not to add the cream too quickly (tempering the egg mixture) then continue to add a little bit at a time while stirring till it is all incorporated. Then add into a double boiler over the pan of boiling water stirring constantly until you can dip a spoon in the mixture and it fully coats the back of the spoon (I heated the cream to that point in only a minute and I also just used the glass mixing bowl over the pan the I mixed the egg mixture in to act as a double boiler). Then pour the mixture evenly into six ramekins. Take the boiling water used to in the pan for the double boiler and pour into a baking pan till it comes up almost 1 inch in the baking pan and then set the ramekins in the pan with the water to control the temperature and add humidity while baking. Put into the pre-heated oven and bake for 30 mins. Then take out of the oven and remove from the pan with the water and let cool on the counter for about 20 mins. Now cover and put int he refrigerator for a least 45 minutes to an hour till cool. You can keep in the fridge covered for several days if you’d like. Now when ready to serve heat up the oven broiler till red hot, then coat the top of the creme custard so it is just covered with sugar, no more than 1/8 inch and can be less. Then put under broiler till sugar turns slightly brown, watching carefully since it will go to black very quickly. You can also use a torch for this if you have one. Now put in the freezer for about 5 minutes to cool the sugar and ramekin before serving. Enjoy.
This is a very popular dish. I tend to make it a little spicy since I am from the Southwest, however you can tone it down by adding less of the green chilis. It does depend on the tub of chilis though, some are hotter than others.
Ingredients
1 whole chicken boiled for 2-3 hours meat removed/shreded
2 cans cream of chicken soup
1 tub of Frozen Baca green Chili. (If you want it hotter add 1 4 oz can of diced jalapenos additionally)
2 cups of onion chopped
1 cup of sour cream
1 tbsp chili powder
16 oz of shredded chedar cheese
50 corn totillas
Directions
Add cream of chicken soup, sour cream, thawed green Chili, chili powder, onion into a bowl and mix to make the sauce. Taste the sauce to see if you want to add the can of jalapenos. Take about 1/3 of this and add it to the meat. Spray each tortilla with a little bit of cooking oil and lightly fry till it just starts to brown. Coat the bottom of the baking pan with a little of the sauce mixture. Take 1 large tablespoon of the meat and roll inside of the tortilla and add to the baking pan. Repeat until all the meat is gone and the pans are full. Then take the remaining sauce mixture and pour over the rolled tortillas. Top with cheese. You can make a layered enchilada to save time. Just take a little of the meat about 1/4 and spread on the bottom across all the pans. Spread some sauce over this. Sprinkle some of the cheese over it and add a layer of tortilla. Repeat this one or two times more. Then spread some sauce over the top and sprinkle some cheese. Bake at 350 degrees covered with foil for the first 15 minutes and then remove foil and finish baking till the cheese is melted in the center. If you want to garnish chop some green onions and sprinkle over the top. Serve and enjoy.
) you can use this to roll the dough.
