Discussion in 'GatorTail Pub' started by g8orbill, Jan 23, 2016.
Wow! How big is the brisket??
Cool, I thought you might have one of the smoker sized 6 pounders!
Either 3-4 Tbsp Vegetable oil, or trimmed Brisket fat
2 Lbs Brisket, Trimmed and cut into 1/2-3/4" pieces
2 Lg. Onions, Cut into 1" pieces
3 Lg.. Carrots, peeled and cut into 1/2" pieces
3 Lg. Stallks Celery, Cut into 3/4" pieces
12-14 Baby red Potatoes, cut in half
3 Cloves Fresh Garlic, minced
4 Cups Beef Stock
3 Tbsp Worchershire sauce
1 32 oz bottle V-8
2 Tbsp Kosher or Sea salt
1 Tbsp Fresh ground black pepper
5 Tbsp Fresh Parsley, chopped
1/4 Cup All Purpose flour
In Large Stockpot, heat oil or trimmed Brisket fat on medium high until heated.
Brown Brisket pieces,
Then add garlic. Stir until garlic releases its aroma,
Add Celery, Onions and Carrots. Stir gently for about 5 minutes.
Add Beef Stock, Salt, Pepper, Worchershire sauce. Bring to a boil, then reduce to a simmer.
Simmer, covered, for 30 minutes.
Add potatoes and V-8 juice, raise heat back to a low boil for 20 minutes, covered. Add parsley and reduce to a simmer again, covered, for about 15 minutes
In a separate bowl, whisk flour into 2 Cups cold water.
Remove lid from pot, and gently whisk in flour slurry, bit at a time, allowing time for liquid to thicken.
Let me know what you think!
Hola ye of wondrous cooking skills and knowledge!
Question -- Is the Instant Pot product line as good as advertised?
Are there other similar devices in the market which are less expensive but just as good?
What say ye?
I really like my ninja
I have a Farberware.
I've had the opportunity to try the InstaPot,, as well as a few others.
I found that that the Farberware does the same as the others, for half the price.
I paid $45 for mine, and I use it VERY often. As a matter of fact, I'm making my Char-Shu Ribs tomorrow. (My recipe is in this thread)
With Christmas here, it's time for a traditional Italian goodie.
Zuppa Di Pesce (Italian Seafood Stew)
3 Tbsp Olive Oil
1 Med. Sweet Onion, diced
1 1/2 Cups Fennel, diced
4 Cloves Fresh Garlic, minced
1 Cup Leeks, diced
1 Cup Carrots, diced
4 Cups Escarole, Coarsley chopped
1 28 oz can crushed tomatoes
4 Cups Shrimp Stock (See below)
4 Tbsp Fresh Parsley, chopped
1 Tbsp Dried Basil, plus 3 Tbsp Fresh Basil, chopped
1 Tbsp Dried Oregano
1 Tbsp Old Bay Seasoning
1 Tsp Worchershire Sauce
1 Lb. Fresh Tilapia, Haddock, Cod, Snapper, or similar white fish, cut into 2" strips
1/2 -3/4 Lb Calamari, Cut into 1/2" rings and tentacles
1 Lb Lg Shrimp, Peeled and Deveined (Save shells to make Stock)
1 Lb. Sea Scallops
1 Doz. Cherrystone Clams, cleaned
1 Doz. PEI Mussels, debearded
1 8 Oz. Can Clams
2-4 Lobster Tails Cut in half, left in shell
Sea or Kosher Salt and Ground Black pepper
1/2 Tsp Red Pepper flakes Grated Parmesan, Romano or Locatelli cheese
NOTE to make 4 cups Shrimp Stock, put Shrimp shells into pot with 6 cups water, boil, then high simmer until water reduces to a little over 4 cups, then strain to remove shells..
Bring Olive oil to heat, add all vegetables and stir until they soften.
Add Tomatoes and Shrimp stock, spices and Worchershire, bring to a boil, then reduce to a simmer for about 15 minutes.
Add Calamari and Lobster Tails, stir, and let simmer for 5 minutes.
Add Fish, Scallops, Canned and fresh Clams and Mussels. Stir and simmer for 5 minutes.
Add Shrimp and simmer until shrimp is pink, and clam and mussel shells have opened.
Serve in bowls with garlic bread or spaghetti.
Top with grated cheese
It's a shame that you can't eat that, Mr. Bill.
It's one of my favorite dishes
Instant Pot recipes
some of these look pretty good
https://www.pinterest.com/search/pins/?q=Potluck recipes crockpot&rs=guide
Made this one tonight. From this recipe, but I added just a bit of sugar so it tasted more like our local Indian place and put some instructions in there so you don't end up with Butter Chicken all over the kitchen walls. About as unhealthy as a dish can get.
Butter Chicken - Instant Pot
1 (14-ounce) can diced tomatoes (do not drain)
5 garlic cloves, minced
1 tablespoon minced ginger
1 teaspoon ground turmeric
1 teaspoon ground cayenne pepper
1-2 teaspoons sugar (optional - to taste)
1 teaspoon ground paprika
2 teaspoons garam masala, divided
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sugar
1 pound boneless, skinless chicken thighs (about 5)
4 ounces butter (1 stick), cut into cubes
½ cup heavy (whipping) cream or full-fat coconut milk
¼ cup chopped fresh cilantro (optional)
In the inner cooking pot of the Instant Pot, add the tomatoes, garlic, ginger, turmeric, cayenne, paprika, one teaspoon of garam masala, cumin, sugar, and salt. Mix thoroughly, then place the chicken pieces on top of the sauce.
Lock the lid into place. Select Pressure Cook, and adjust the pressure to High. Cook for ten minutes.
When the cooking is complete, let the pressure release naturally (about 15-20 minutes). Unlock the lid. Carefully remove the chicken and set it aside.
Remove inner pot to sink, using an immersion blender, tilt pot and blend together all the ingredients into a smooth sauce. Careful you can make a mess here, and this stuff stains on contact. Let the sauce cool for several minutes.
Add the butter cubes, cream, remaining teaspoon of garam masala, and cilantro. Stir until well incorporated. The sauce should be thick enough to coat the back of a spoon when you’re done.
Remove 1 1/2 to 2 cups of sauce and freeze it for later, or refrigerate for as long as three days.
Add the chicken back to the sauce. Preheat the Instant Pot by selecting Sauté and adjust to Less for low heat. Let the chicken heat through. Break it up into smaller pieces, if you like, but don’t shred it.
Serve over rice.
As per the "Pickles" thread, I had promised to dig out one of my recipes!
Kosher Style Garlic Dill Pickles
NOTE.... I much prefer "refrigerator -style" "canning", rather than boiling the product, to maintain crispiness...
4-- 1 Pint and
1-- 1 Quart Canning Jars. ×STERILIZED ×
Brine solution (To be boiled and added AFTERWARDS!
3 Cups Water
1 -1/2 Cups White Vinegar
2 Tbsp Pickling Salt
Into each Pickling Jar, (Quart jar doubled) add:
1-2 Large Cloves Garlic, coarsely sliced
4 Sprigs of Fresh Dill
1 Tsp Black Peppercorns
1/2-2/3 Tsp Red Pepper flakes
1/2 Tsp Dill Seed
1 Tbsp Pickling Spice (or seasoning)
Depending on size, 14-24 Firm Kirby. Cukes, (Decent size)...Washed and only the tips cut off.
Then, Without peeling, cut into spears ,halves, quarters or chips.
TO MAKE BRINE.....
Boil Water, Vinegar and Pickling Salt...........
Using a funnel, pour the hot brine into the jars.
Set on counter to cool.
Refrigerate at LEAST one week, the longer the better.
Hey, Mr. Bill! Did you ever try my Char-Shu Ribs in your cooker yet?
got so busy at work I plain forgot about them-will print it out and give it to my wife
I bought one a week ago and really like it so far. I would say it is much healthier for you as well
Bought one myself Saturday tons of recipes online
Instapot? Is this an infomercial for a new Colorado-based product?
I had to look it up to see what one was.
It is a pressure cooker that has electronic settings and its own heating element. They have been around for a while. Pressure cookers are pressure cookers. They work best - read faster - on tougher pieces of meat that you would normally cook slow over a long period of time. Think pot roast.
What I use it for is to make brown rice, especially when you use stock or leftover meat juices after another kind of cook. When you cook brown rice on the stove, the hard shells split open and it looks kind of funny, like miniature baked potatoes that have been already smooshed open. It looks "normal" in a pressure cooker and the flavor using stock is remarkable.
I understand that making beans from dried is a real time saver. I think you would need some testing to get them correct, otherwise you have hard balls that you then need to turn it back on and that takes time to get it back up to temperature and pressure. Cook too long and you have a pile of mush.
I do not know whether they have gotten the process better but what I found out in mine is that if you use it and then want to use it right afterwards - browning the meat first is one way - the temperature sensor meets its setting and the heating element shuts down before you reach pressure. Then you are just making it into more of a crock pot. When I do this I just turn it on (manually, not programmed) and let the pressure get up - you know what you want through practice - and then I turn off the unit, turn it back on without opening it and then program it like normal. That way the pressure is where I want it to be.
First off, let me say there are a lot of bad Instant Pot recipes out there. If you just randomly pick one via Google, make sure it's got a lot of positive reviews. Too many "5 star" recipes with just 3 or 4 reviews, that just flat out suck. I've had more luck taking crock pot/braising recipes and reworking them for the Instant Pot. Mostly it's just cutting down on the liquid, because it's all sealed up in a pressure cooker, so it doesn't boil off or cook down.
That said...Serious Eats is a great place to start. It's like the modern, digital, version of America's Test Kitchen. And the guy who runs the site, J. Kenji Lopez, actually worked at Cook's Illustrated (basically the print version of ATK) before starting his own site.
If it sounds like something you'd like, start with the Green Chile recipe. It's so incredibly easy, at least if you have a stick blender. I've made it with a regular blender too, just a bit more work. Easy to sub pork for chicken if you prefer. Freezes great too.
edit: and I've made it with toasted, freshly ground cumin seeds as well as just plain cumin powder (sub 2 tsp cumin for the the 1 tlbs of ground cumin seeds). Maybe if you compared them side by side it would make a difference, but I don't think it's worth the effort. I also go heavy on the tomatillos and add a squeeze of lime before cooking to brighten it up a bit.
Should also add if you cook anything with cumin, the silicone sealing ring will forever smell like cumin - it's pungent. I've got an extra ring that I use for more "delicate" dishes, although I don't think it's necessary. I've never picked up the taste of cumin in anything I've cooked that didn't have it in the first place, but the smell of it is a bit disconcerting.