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Showing posts from June, 2018
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Pressure Pot Beef Stew

After being impressed with the turkey breast cooked in my new pressure cooker, I decided to experiment. I was going to smoke a pork roast, but the rain created other plans. Although I am told it makes incredible ribs, the purist in me says they need to go on the smoker.  After a quick trip to the store, I decided beef stew would be a great dinner. As with most of my recipes, this is a reduced sodium recipe. Ingredients: 1 1/2 pounds stew meat 1 medium Vadalia onion diced 6 potatoes diced coarse 1 cup baby carrots 4 cups reduced sodium beef broth 3 packs Herb-Ox no salt beef bullion 2 tablespoons flour 1 tablespoon butter 2 cloves garlic 1 tablespoon sun-dried tomato paste Begin by coating the meat with flour. I use a large bowl and toss until covered. If the beef is not totally covered don't worry, the flour will help to slightly thicken the broth. Brown the meat with melted butter, either with the saute setting, on in a skillet on the stove, stirring fre

Power Pressure Cooker Turkey.

I finally broke down and tried something new. Several of my friends and co-workers have been raving about their pressure cookers. I even have a friend who has written an excellent cookbook for using one. I, on the other hand, have resisted the urge to break from the traditional ways of cooking. The other day while helping a customer at work, I was walking down the kitchen ware  aisle, and noticed a cooker on clearance. The price was too good to pass up. It followed me home, at least that's what I told my wife. The big decision, what to make for its maiden cook. A search of the freezer revealed not many choices. Rib roast, New York strip, a couple of fillets and a T-bone, none of which would be good in a pressure cooker. Then I saw it, buried in the back, a turkey breast. A quick Google search showed several recipes for cooking the breast from frozen to plate in 50 minutes. Perfect. Ingredients: 5 lb turkey breast 1/2 medium Vidalia onion 2 carrots 2 stalks celery

Spicy Peach Baby Back Ribs

In Florida, it's always grilling season. The weather never gets cold enough to close up the grill. It's used year round, except during a hurricane. It does, however, becomes the main cooking source after a storm. This recipe takes advantage of fresh Georgia peaches, but during the off season you can use frozen. Ingredients: 1 rack of baby back ribs 2 tablespoons of your favorite rib rub 2 fresh peaches diced (about 1 cup) 1/2 teaspoon paprika 1 tablespoon Frank's Red Hot wing sauce 1 teaspoon minced garlic 1/4 cup Frank's Red Hot Sweet Chili sauce 1 teaspoon peach infused white balsamic vinegar 1 tablespoon olive oil In a small sauce pan combine peaches, paprika, hot sauce, garlic, vinegar,olive oil and sweet chili sauce. Bring to a low boil, and cook until peaches start to break down. Blend well with an immersion blender. Allow to cool. Rinse ribs and pat dry. Add rub, wrap ribs in plastic wrap, and  refrigerate for an hour. Rem