December, 2019 - Homemaker Geek

Roast….Sirloin Tip IP and French Dip Sandwiches

This Roast in my opinion is fantastic for slicing thinly for Sandwiches, hot or cold! We ate some like steak. Very Tasty but Not as tender as Prime. The French Dip is the best or equal to the best out there, so tender, and delicious. The Aujus that it makes is better than any other including restaurants.
See Recipe at the bottom.
This Meat and Broth can also be used for Hot Beef sandwiches… you would just make Gravy (with a slurry of 1 Tbsp Flour to 1 c Broth) from the Broth and dip the thinly sliced Meat in the Gravy just before serving

3 Lb Sirloin Tip Roast … or even Eye of the Round Roast at Room Temp. For thin Slicing and sandwiches
4 pieces of bacon if desired (lightly fried. This will give the meat extra flavor).
You can also just paint the roast with bacon grease if you want before seasoning.
1 1/2 Tbsp McCormick Montreal season.
3/4 c red wine.
1/4 c water.
2 1/2 c sliced onion 1/4” slices and Caramelized.
3 Tbsp Butter.
3-4 small shakes fish sauce. ( 1/8 tsp…ish).
1 tsp Better than Bullion Beef.
2 tsp Reduced Sodium Better than Bullion Chicken.
2 Tbsp EVOO (olive oil).
Optional …8 small 2” potatoes (baby but not mini)1 lotus steamer for potatoes.

Bring Roast to Room Temp.
Rub the Roast with the EVOO and season well with the Seasoning on allllll sides.
Using a heavy Frying Pan on Med HI to Hi heat… heat to Hot, and add Evoo to the Frying Pan and sear the meat on all sides, no longer than 45 seconds per side.
Lay the bacon on top of the roast.
Add the Bullion and Fish Sauce in the Pot.
Add the Onions to the Pot. Saute them for a minute and then
Deglaze the fry pan with half the wine and water. Pour it into the Pot.
Add the trivet over the onions and wine/broth.
Move the Seared Roast to the Pot . Set it on the Trivet.
Use a lotus steamer, after the Roast is in the pot set on top of the roast and bacon and add the Potatoes to the top.
Lid on. Vent to Sealing.
Set Manual or Pressure cook to “Low”and adjust time to 5 min. 4 if you like More Rare.
When the pot beeps . Let it all set NPR for 35 min. The pin will drop much sooner.

These Potatoes go on top. If you want Potatoes..

Put the Bullion and fish sauce in the Pot.
Add the onions to the Pot. Deglaze the fry pan with half the wine and water. Pour it into the Pot.
Add the trivet over the onions and wine/broth.

There were different Roasts that can be used. The Wagyu was by far the best.

Season well on allll sides. [This is Sirloin Roast]

This is An American Wagyu Beef Sirloin Tip. Manager special $8.00 off! Ill take it! Here at the moment our IGA charges $18.99 per lb for Deli sliced roast beef. This one gave us dinner for 3 plus almost 1 lb sliced roast beef left for sandwiches.

Season the Room Temperature Roast well on allllll sides.
Heat the frying pan to Hot, and add Evoo to the Frying Pan and sear the meat on all sides, no longer than 45 seconds per side.
Lay the bacon on top of the roast.

Use a lotus steamer, after you move the roast into the pot (above) set on top of the roast and bacon and add the 8 potatoes to it. Add seasoning of your choice. I used Montreal.

(Sirloin Roast ) this one was smeared with bacon grease before seasoning..Quick hot sear.

Deglaze the frying pan again with remaining wine/Broth.

Lid on. Vent to Sealing.

Set Manual or Pressure cook to “Low”and adjust time to 5 min. 4 if you like More Rare.

When the pot beeps . Let it all set NPR for 35 min.

When you first cut the roast, it will be Medium (above) and as you slice further into it, it will be Med Rare. (Below) So, for those that want the slices a bit more done, simply turn the pot to sauté and dip them into the broth in the pot for a few seconds to a min. Don’t over cook and remember to turn the pot off.

Serve with a little Aujus.

For French Dip Sandwiches. French Dip Sandwiches
This is gonna be soooo good?

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For French Dip Sandwiches:

Thinly sliced beef.
Hoagie Rolls
Butter or Evoo.
Cheese if desired.
Mayo if desired.
Preheat oven or toaster oven to 350°

Use a cookie sheet, and Make sure Hoagie rolls are sliced in half and buttered or drizzled with EVOO, then place them in the oven, open faced,…heat up just to lightly toasted in the oven. 350° 10-15 minutes ish max.

Turn the Instant pot to Sauté. Heat up the Broth with the onions in it, or use any stove top pot until simmering… have sliced beef ready beside the pot. Make sure to Taste the broth, and if it tastes a little too concentrated, then add about 1/3 cup of water. Taste again.

Have the Cheese slices cut in half and ready for the sandwiches.

Right before getting the rolls out, take enough of the beef to make the sandwiches plus one more ( the meat shrinks) into the broth for a couple of minutes to heat through. But do not boil. Your not cooking the already cooked meat.

[Save the rest for roast beef sandwiches. The lunchmeat freezes too.]

Take rolls out of the oven and lightly spread with mayo if desired I didn’t .. Add Cheese to one side of the hot Rolls.
With tongs, lift out some of the Beef and onions out of the broth… squeeze well and shake off the excess broth into the pot. Put the beef on the Rolls. Serve on a plate with a cup of hot Aujus . Enjoy!

The next two pics are a different roast, “eye of the round”
. Cooked for 3 min and 30 . It is rare in the middle. Looses juice on the board that needs to be poured off, back into the broth if desired. Flash dip it into the hot broth as you assemble the sandwiches.

I flash Dip the thinly sliced meat into the hot broth as you make the sandwiches. See the difference in color. The key is to slice it very thin.

Shrimp and Grits IP and PIP

SHRIMP N GRITS….Shrimp (and Pork Gravy) over Grits.
serves 2-3

Instant Pot and (PIP Grits) pot in pot style. Use 5 minute Quick Grits.

For the Gravy:

1/2 lb. chopped Pork

3/4 c frozen Okra

1/2 Onion chopped …about 1 c.

1/2 Green Pepper chopped Or Sweet Mini Peppers. About 1 c.

1 c chopped Celery

3 small Caprici tomatoes (about 1 1/2 diameter) chopped…about 1 c.

3 cloves garlic minced

1/2 tsp, oregano or Italian season.

1 tsp johnnies seasoning* Or equivalent

1 tsp slap ya mamma (more if ya like more kick. You can always add more later)

1 c Chicken Broth (or 1 1/2 Tbsp Costco’s Better than Bullion with 1 c water)

2 cups frozen White Gulf Shrimp ….SET ASIDE DONT WORRY, they will cook really fast. About 2 min.

For the ROUIX: you need this to thicken the gravy.

1/4 c Flour

1/4 c Butter

*Optional: 4 oz Crimini Mushrooms sliced.

FOR THE GRITS:

3/4 c Quaker 5 minute Grits

2 3/4c Chicken Broth, (Pork Broth works too…) OR 1 tbsp Costco’s Better than Bullion Chicken with 2 3/4 c water.
You can always add more Better than Bullion later.

1/4 tsp Johnnies seasoning, or for more kick, use Slap Ya Mamma.

DIRECTIONS:

Make Roux Ahead of time, or if you are in a pinch for time, just brown 4 tbsp butter and 4 tbsp flour slowly in a fry pan. Careful not to burn.

Sauté the Pork in EVOO, add seasonings…(I use a fry pan to get it done quick). Add the Pork to the IP, then add everything else for the Pork Gravy including the Roux, just spooned on top. DO NOT STIR.

Add a long legged Trivet or Lotus Steamer on top of the pork gravy mixture. Gravy will come through the lotus steamer. (you will set your grits on the trivet in their bowl)

So…For the Grits…use a stainless steel mixing bowl and add the Grits, Broth, and Seasoning salt.

Put the bowl of Grits on the Lotus Steamer or Trivet in the IP.
Put the Lid on the IP, and the vent to sealing. Set Manual for 5 min. And then let it NPR (natural pressure release for 10-15 min, until the pin drops.

Turn pot off and back on to Saute, adjust to MORE.

Carefully remove Grits and steamer. Stir the Grits and add more hot water and seasoning if desired. Set aside.

Stir and Taste the Gravy and add more seasoning if needed. When the Gravy barely comes up to a Simmer and is bubbly, Toss the Shrimp in, some may still be partially frozen. Cook till Shrimp just start to turn white. You are looking for a Capital “C” shape. When you have a tight “C” shape they are getting over cooked, and they will keep cooking after they turn color. They will finish fast. Turn the pot off immediately. You may even want to pull it.
Serve over the Grits.

This batch has Sweet Mini Peppers, and no Okra? Its what I had.

Butter and flour on med low to make the Roux. This takes time.

These were a bit thick…I added more hot water after and adjusted the recipe accordingly.

This is a different batch from here down.
I had White Gulf Shrimp, Okra and Green Pepper.

Butter Cream Frosting

1 cube softened Butter (1/2 c).
3 1/2 c Powdered Sugar.
2-3 Tbsp heavy Whipping Cream to start… you may use twice as much, but start slowly.
1- 1/2 tsp Vanilla
A couple dashes of Salt
I use the Cuisinart but use what you have.

A Mixer makes it fluffier than by hand

Cream the Butter until soft and fluffy. Add the sugar, and salt a bit at a time until it’s mixed in. Add the cream, a little at a time and mix in between, you want it smooooooth. Add the Vanilla, more cream if needed. Your looking for frosting consistency in mixing.

Taste and add more salt or Vanilla or Sugar.

Baked Beans IP

This Recipe never disappoints us. Double it with the same times if you have a large group! The time it takes, start to finish is about 2 hours.

INGREDIENTS: 1/2 bag (8oz.) Small Navy Beans Presoaked…(I like to use the overnight method if i have time because the beans turn out just a tad bit better) use the over night method or the fast soak method. See directions below.
1 1/3 c water.
1 tsp Salt or so..see Directions.
4 pieces of Bacon rough chopped.
1 1/2 cup Onion Rough chopped.
2 cloves Garlic chopped.
2 Tbsp Molasses.
1/3 c Catsup.
1/4 c Brown Sugar
2 Tbsp Mustard. Yellow (stone ground or Dijon works too)
Pepper to Taste
2 Tbsp Butter.
2 Tbsp Basalmic Vinegar
1/4 tsp Liquid Smoke if you have it

FOR THE PRE SOAK METHOD….
Overnight..sort and rinse Beans in cold Water, cover them by 2” Water and let the set overnight.
* FAST SOAK METHOD.. my favorite…sort and rinse Beans. Do NOT skip this step! I find Rocks….see Pic and put them in the Pot and cover them by 2” Water and turn the Pot to Sauté. Bring them to a boil and watch for them to start to swell. Turn the Pot off and let them soak for 10-20 min. Drain. Rinse with cold Water.

DIRECTIONS:
Mix Salt and Water in the Pot and taste it before adding the rest of the Ingredients. It should taste just a little less salty than Sea Water.

Pour all other Ingredients into the Pot, in the Order shown. NO STIRRING?☺️. Of course, Water, Salt, Pepper and Beans first, Bacon, Garlic, Onion, then other Liquids, with thick Sauces last and finaly Sugar on tip top of the pile.
Push Beans and adjust time to 50 min. When it beeps, let it fully NPR.
Stir. The Beans will be runny and the flavor wont quite be there yet. First, Skim the Grease from the Bacon and Butter off the top and then the liquid will need to be reduced. The Water in the recipe is needed to finish cooking the Beans and not trigger the Burn notice soooo, to reduce the Sauce, you will need to do it one of three ways. You can either turn the Pot Off and back on to Saute and boil for 10-15 min OR, simmer for like 30 min. Boiling hard can toughen the Beans though…so, I choose to Ladle out as much of the liquid to a larger sauce pan to reduce the liquid. I like to get it boiling for about 10 min or so that it reduces quickly, but it needs to be watched so that it doesn’t burn. the Sauce will also thicken as its reduced, ….then return the Sauce into the Beans in the Pot?
Taste, and add more Catsup, Mustard, Sugar or Molasses ….to your liking. I add 1 Tbsp Molasses and 2 Tbsp more Brown Sugar. also maybe an extra 1/2 tsp Salt. Be careful with the Molasses. (It can over power quickly). Enjoy!

Dehydrated Tomatoes like Sun Dried

These things are addictive! Like Candy.

1- 2 lb box of costco Campari Tomatoes you will use half ish depending on the cut.

(You can even cut them in half and change the time on the dehydrator. They will take twice as long. And you may have to turn it down.)

1 Tbsp Mrs Dash Onion and Herb

1 tsp garlic powder

1 Tbsp italian seasoning

1 tsp basil

1/2 tsp Johnnies or Lowery’s type Seasoning Salt

1/8 tsp pepper

3 cups EVOO

Pam Spray Pump EVOO

Slice tomatoes from top to bottom into five slices per tomatoe 3/8” ish ea.

Spritz dehydrator 1-2 racks with pam Evoo. Lay the slices close together flat on the dehydrator rack. 7-8 tomatoes will fit on one Breville rack. Other dehydrators use more racks.

Mix all spices together

Turn the Breville oven onto Dehydrate 170°.

If using a Power air fryer oven turn it to dehydrate. follow directions for dehydrated tomatoes.

With your fingers evenly sprinkle both sides lightly with the seasonings. You may have some left over. Since the tomatoes shrink and dehydrate the seasoning flavor will concentrate so dont over do it. Taste one. You should taste the seasonings but not overpower.

put the racks into the oven and dehydrate for at least 8 hrs.

I turned it up to 200° after the first 5 hrs.

Check them every half hr after 6 hrs and dont let them get too crispy unless that is what you want.

Cool and put into a jar and pour evoo over them to cover them. store in a jar on the counter.

Here is another Batch, done with the plum cherry Tomatoes cut in quarters.

Spatchcocked Chicken Breville or Oven

Spatchcock is a simple method of removing the backbone from the Bird, and allowing for quicker and more even cooking and allowing more roasting surface to the meat.

Preheat oven 375°

1 chicken

2 tbsp seasoning salt including Italian seasoning

2 Tbsp

Butter and herbs

Remove back bone from the chicken with sturdy scissors or knife.

Spread out the chicken and press down firmly on the Chest to break the breast bone.

Remove wish bone…both sides.

Drizzle both sides with Evoo

Sprinkle seasoning liberally on both sides including the back bone and giblets.

Tuck wings behind the back

Set Chicken on broiler pan or jelly roll pan, or for the Breville Oven,. The broiler pan or the air fryer basket. Use the broiler pan underneath.

Place on the second rack from the bottom.

Bake at 375° for close to an hour. Internal temp 160°.

Pull Chicken and let rest for 10 min before carving.

Chimichurri sauce and creamy Chimichurri

Chimichurri and creamy Chimichurri
SPICEY.

3 bunches Cilantro.
2 bunches Parsley.
3 Serrano peppers With seeds.
1 Jalapeño deseeded and chopped
6 cloves Garlic.
1/2 c Onion.
Juice of 2 limes Almost twice the size of golf balls.
1/2 c EVOO
2 Tbsp Red Wine Vinegar.
1 tsp Salt.
Pepper to taste

add all ingredients to a Vitamix or some kind of food processor and blend well. Adjust to taste.

Put it with the Super Spicy away from kids

CREAMY CHIMICHURRI:

Sour Cream or Mexican Crema

Pour 1/2 cup Crema or Sour Cream in a Bowl and add a couple of Tbsp of the Chimichurri Sauce to it and stir. Taste and add more sauce if desired.

Sous Vide Rib Eye Steak IP

I did one of these in my Instant Pot with it turned off because it is the perfect sized pot, using the Immersion Circulator or you can use an Instant Pot with the Sous Vide Button. If you leave the lid on while using this button it works well.

If you are using your Instant pot Sous Vide feature only, then you may want to stir the water a couple of times to ensure even circulation. Also very important, is to leave about 1” between sides, bottom, and other meats. This allows for even cooking.

The great benefit of Sous Vide is the evenness of the cooked meat and you don’t have to be in a rush to plan a precise time to have everything cooked. Sous Vide food is ready to finish when you are ready.

Notice my napkin holder holding the steak down under the water and the edge of the baggie up and out of the water.

2-1 1/2” well marbled Rib eye Steaks room temp.
Montreal Steak Seasoning.
Sous Vide Immersion Circulator Or Instant pot with Sous Vide Button.
2 baggies.
1 large gallon sized baggie or Sous Vide bag

FOR SEARING:
1 clove crushed Garlic.
1 sprig Rosemary or 1/2 tsp dry pieces

FOR COMPOUND BUTTER…. (In the picture with the scallops)
2 Tbsp Butter Softened.
2 Tbsp Gorgonzola or Stilton Blue Cheese.
Mash them together and spoon into a baggie in the bottom corner and refrigerate for an hour.

Here’s the link to the Onion, Mushroom sauce.
Onion and Mushrooms with Red Wine Reduction Sauce

Here is the link on how to do the Scallops.
Scallops…Flash Pan Seared.

Here is the link for the Ravioli
Ravioli…4 Cheese in Mushroom and Cream sauce

Weight. I used a chrome napkin holder. It works perfectly. See pics.
Season the steaks nicely on both sides.

Fill a large Pot or tub with hot tap water. ….No higher than 133°.
I use a 6 or 8q instant pot with Sous Vide feature or an Immersion circulator.
Set the circulator for 130° and for 1 1/2 hrs or anywhere between 1 -4 hrs… Its best between 1-3.

Season each steak with Montreal Steak Seasoning
Put each Steak in a baggie and Squeeze the air out and seal it closed
Using the displacement method below unless you have a vacuum sealer or hand pump and bags.
If you have a vacuum sealer, you may want to use that instead.
You also may want to purchase a kit of Sous vide baggies and hand pump. Like this,

If you have your own method then skip this step:
The displacement method is where you put the meat into a baggie and lower the baggie into a large bowl or pot of filled with water. Lower baggie into the water, squeezing the air out as its submerging. Careful not to allow water to go into the baggie, seal it up well.
Put the 2 separately bagged Steaks into a Gallon sized baggie, SIDE BY SIDE, not on top of each other, or use seperate gallon baggies, and squeeze the air out and seal. This ensures that there won’t be leakage. If you have bone in T bones, take note of the bones so they don’t poke holes.
Fit the gallon sized baggie with the Steaks in it between the napkin holder with the top of the baggie sticking out .
When your water reaches 130° immerse the Steaks and napkin holder down into the pot.

Let your Steaks bathe for between 1-4 hrs.

When the time is up. Take Steaks out and either cook them quickly or shock them in ice water to stop the cooking so that you can refrigerate them until you want them…next day?
To Sear them, heat up a frying pan to HOT, turn your fan on HI, this will smoke. Cast Iron rocks for this.
Heat it to hot and just smoking a little, and sizzle 2 Tbsp of butter in it. Quickly add the garlic and Rosemary and bathe it in butter for about 10 seconds, Remove both from the hot pan and put the Steaks into the hot pan and sear for about 30 seconds to 1 min per side. Baste the steak with the Butter as it cooks. Check for internal temp 120°for Rare to 125° med rare.
Remove Steaks onto a warm plate, add a Tbsp of Blue cheese Compound Butter or your favorite kind even if it is just spooning the butter from the pan on top. Let rest for about 10 min before cutting. We don’t always wait that long if we serve directly onto each persons plate.

Too full to eat it all but look at the evenness of how Sous Vide cooks. I have not had a better Steak in the Best steak houses in Seattle, or even San Diego!

Onion and Mushrooms with Red Wine Reduction Sauce

To be served on Steak or Chicken

1/2 lg sweet onion sliced thin

1/2 pkg of sliced Crimini mushrooms

1/2 c red wine

1/2 c water

2 tsp corn starch

4 Tbsp Butter

1/8 tsp salt and pepper to taste

Heat up a 10-12 inch frying pan, put the butter in and sizzle until slightly brown, add the onions and sauté for a few minutes. Add the mushrooms and continue until the onions are well caramelized, sprinkle the cornstarch on top and stir in and immediately add the wine and water, stir well, add more water if necessary. Add the salt and pepper. Taste.
Serve on Steak .

Creamed Spinach IP

Creamed Spinach IP
1-8 oz pkg baby Spinach

2 Tbsp Butter

2 tsp Costco Better than Bullion Chicken

2 Tbsp flour

1 cup Whipping Cream split 1/2 for the bottom and 1/2 for the top.

1/8 tsp Pepper

Pinch of Red Pepper Flakes

I used the Mini
Pour 1/2 c cream in the bottom of the pot
Put all the Spinach in the pot
Sprinkle Pepper on the Spinach, and add the Butter and other 1/2 c Cream, the Better than Bullion and then sprinkle the flour on the top.

Lid on, Vent to Sealing, Set Manual for 3 min, and then QR. Stir well.
Turn pot off and then to Sauté, and reduce the liquid a bit until it coats the back of a spatula.

Salt to taste.