Month: December 2019

SOUS VIDE EGG CUPS:

Starbucks charges $4.45 for a serving of these little Gems.
Fir Steamed Egg Bites DIRECTIONS, Scroll to the Bottom. Also for My simple Egg Bites IP recipe see the Link…Egg Bites. IP Simple

This recipe contains pork meats, so for those whom prefer something else, you can substitute chopped cooked mushrooms or other things.
*If you want to use Egg Bite molds you can. You will simply set the pot to Steam and for 7 min , then allow 10-15 min NPR.

Sous Vide eggs cups: you will need a good thermometer. I use digital.
These delicious Egg cups can be made with the IP In Sous Vide mode or with a stick circulator, or just in the INSTANT POT using the WARM Setting which if 145-172°. They are creamy smooth, almost spreadable for toast? different than pressure cooked Egg cups, and different than scrambled. They are Almost custard like.
This recipe makes a lot of cups, and I had to do a couple batches in the 6q pot but with the SV Immersion circulator, you don’t need to use the IP Pot. You can use any bin that can handle the heat.****

I now have a Sous Vide Immersion Circulator and an IP with the Sous vide Button with temperature control, but I have done these before the newer IP’s with SV came out, so you can do them in the IP without the Circulator if it comes down to it.

For INSTANT POT “KEEP WARM” setting: Put the trivet in. Fill inner pot with Hot tap (not Boiling) water leaving room for filled mason jars. Turn pot to KEEP WARM, heat to bring temp to 172° (as hot as it can go) may take 1/2 hr. So do this before doing anything else.
After jars are filled, use dish gloves or canning tongs put them in the water bath. Then stagger (like bricks for even circulation) second and third row. Set a timer for 1 hour.
Put the lid on, and turn the vent to venting.
In an hour, check one for doneness. Remove onto dish towel. Open it up and stick a spoon in and if it’s not runny they are done. Remove all to the dish cloth. Let them cool until you can handle them. Meanwhile, fill sink with ICE water to “Shock” (stop cooking for storage) the egg cups, for 15-20 min. Store in frig for 5 days or freeze. I take them out of the jars and put on a baking sheet or flat in a gallon baggie and keep flat in the freezer until needed.
****************for a video clip of how they look when done, click here.. https://www.facebook.com/Ken.and.Mary.Childress/videos/10218456735422140/

The recipe:
Put less of one thing and more of another if you want…also if you use Spinach, Tomatoes, Onions or Mushrooms, then sauté to cook it to wilted first. Drain liquid off.
You can also use Vegetarian Meats in place of the meats.

RECIPE:
12 small 4 oz mason jars with lids and rims
18 eggs,
1/2 cup cream.
Salt n pepper to taste. (Or Johnnies or Slap Ya Mama seasoning)
1/4 cup melted butter.
1 c Cooked Bacon bits
1 c Diced ham.
1 c Grated cheese (I like Guyer somewhere in the mix).
Pepper Flakes (if you want a little kick

*Whatever else you like in there but cook it first.
Chives
Onions.
Peppers.

Using a Blender or even an Immersion Blender to cream Eggs, Cream, Grated Cheese, Salt, Pepper, and melted Butter together. Spray some Cooking Spray into jars. Add some meats to the bottom of the jars. (about 1 Tbsp each per Jar.).
Fill jars 3/4 full with egg mixture.
Put lids and rims on and tighten them finger tight.
Place jars into your preheated tub or pot (if pot put circulator in first and fit jars around it).
Put the IP Circulator into the Tub or Pot.
Fill tub or pot with hot 172° water to about 1” above the lids, submerging the jars.
Plug in circulator set temp to 165° Turn time to 1 hour.
Carefully remove one jar to check for doneness, when done remove all of the Jars and set them onto a towel and allow them to cool to warm, then put in the sink and add cold water around and over them to shock/stop the cooking.

FOR STEAMED EGG BITES:
You will need either Mason Jars or at least 2 Egg Bite Molds.
Spray the Molds and Lid with Pam and then fill them up to 1/2” from the top. Forgetting to spray them may end up in a mess. It did for me the first go round. Cover with Foil…add required amount of water in the Pot and add the Trivet. Place Molds down onto the trivet making sure to stagger the bottom of the upper Mold over the first one on the bottom so that the bottom lines up with the ribs of the Mold below. It’ll keep the lid from collapsing. Another way to do it is to divide the top from the bottom molds, another Trivet on top of the bottom Mold.
Press the Steam button on to 7 min…vent closed, then allow for 10-15 min NPR.

IP Pappardelle Blue cheese Alfredo if you don’t have an instant pot, make the noodles on the stove top. Boil salted water and add noodles, turn to simmer and cook for 7-10 min. Check for doneness. Drain and add to a frying pan with the Alfredo.
You can easily switch this Recipe up if you want.
For a Variation, use Fettuccini Noodles in place of the Pappardelle Pasta. Skip the Blue Cheese and add Shrimp at the End. (Just before turning the Pot off and pulling it out, and let it set for 3 min with the lid on.)

INGREDIENTS FOR THE PASTA:
12 oz Pappardelle Pasta.
3 c water.
2 Tbsp Butter

DIRECTIONS:
Add the Pasta, Water and Butter to the Pot.
Set the time to 4 min manual and CR …(Controlled Release) to QR. It may spit a bit of foam at the end, so add Butter and do a quick rinse of the lid if it spits.

Turn pot OFF and back ON to Sauté.

FOR THE ALFREDO
Add to the cooked Pasta,
6 tbsp Butter.
1 cup Whipping Cream.
1-2 cloves minced Garlic or just a few shakes of Garlic Powder
Sauté the Garlic in the Butter along with the Noodles for a minute.
Add the Cream and stir gently, then add,
6-8 tbsp of blue cheese Crumbled
1/2 -3/4 c Parmesan Cheese

Stir a bit and turn the Pot OFF, so that it doesnt burn as it thickens. I even pull the Pot at this time. ?Enjoy

Some of the Pictures are from different Batches. Another method of making something like this is to use my mushroom cream sauce the same as you would canned cream of mushroom soup link here. Mushroom Cream Sauce

Important Edit….
I made a version of this and left out the Carrots and Celery. The taste was phenomenal, but… I got the Burn notice , so if you do that like I did, it is important to use something like a few (maybe not as many as the recipe calls for but enough Carrots and Celery (to act like a temporary Trivet to hold the meat up a little while it all gets to pressure so that the weight of the Meat and Veggies on top dont compress the Onions too much and trigger the dreaded Burn notice. It’s also important to either make sure that the sauce is mixed as I mention and put on top of the Meat, not dribbling all down the sides. You could also thicken it after, but this turns out beautifully when it comes together in the Pot.

I don’t always use Carrots and Celery and Shallots in this, sometimes I use 3 cups of Onions and 4 cloves Garlic instead, so some of the pics will reflect that.
For another all in one Pot …Roast Meal… put your Potatoes on top, we like the Green Beans soft with Pot Roast, so I add them into the Lotus Steamer with the Potatoes if we are having Potatoes.
This Recipe is similar to the Onion Soup Mix and Cream of Mushroom Soup versions… except that I use all fresh Ingredients, non Packages here!
Your just making it all at one time. See my Mushroom Cream Sauce link here.
Mushroom Cream Sauce.
An FYI, Cream of Mushroom Soup is basically just Chicken Broth, (with those same Vegetables) Mushrooms, and Cream with thickener added.
My thickener is the Flour on the Meat which does this for you and at the end, you stir it in really well and watch it thicken. This Roast can be more sliceable than my others if you want.. ( for that, cook it for 36 min with 30 min NPR). The other Recipes that I have are more fall apart.
As I do with most of my Meats, I bring it to room temperature before cooking. This is part of the process and contributes to the prep/cook time. It helps to keep the juices in the Meat. It can take up to an hour. You may want to cut it in pieces first to shorten the SET OUT time.

INGREDIENTS:
3 lb Chuck Roast cut into 3 long ways pieces.
3/4 c flour.
1 Tbsp Corn starch.
1- 8 oz pkg Crimini mushrooms sliced. (divided)
2 tsp Johnnies Seasoning and
1 tsp Montreal Steak Seasoning…… or a combo of “tony sachers” , and “slap ya mamas”for kick ).
1 1/2 c Celery Rough chopped
2 c Sweet Vidalia type Onion Rough chopped or Sliced (divided)
1 1/2 c Carrots rough chopped
1 small Shallot
1/2 c red wine
Water…USE 1/2 c for the 6 q OR 3/4-1 c Water for the 8 q
1 heaping TBSP Costco’s Better than Bullion Chicken.
1 c heavy Whipping Cream divided into half
1 1/2 c Green Beans. (For the top)
8-10 baby yellow Potatoes. (For the top)
Evoo for Frying… or use Your favorite HI heat cooking oil like Pistachio, Pecan or Walnut oil. I have used Avacado and Pecan or Pistachio.

DIRECTIONS:
Take the Roast out of the Fridge, Slice it into 1 1/2”-2” thick Slabs and seperate them so that the air can circulate around it. Bring the Meat to Room temp for about 1/2 hour.
Pour the Wine and Water into the Pot.
Season the Meat evenly on all sides with the Seasonings. This assures that the Seasoning goes into the Meat rather than into the flour.
Mix the Flour and Cornstarch together well in a gallon sized Baggie, close it and shake carefully. You will have some leftover to use in the Cream, so save it.
Add seasoned Meat to Flour one Slab at a time, shaking each one as you add it to the Baggie, finishing up with it all in the Baggie.
Shake to coat the Meat really well all over….. then let it set in the Flour until your pan is hot for Frying.
**I highly recommend using a real Frying Pan or Griddle for this rather than the Instant Pot. Its ust a bit too hard to Sear it properly in the deep bottom of the Pot, but if you have a non stick Pot, and you are experienced, you could try. I won’t because it’s just much easier to use my stainless or cast iron Frying Pan.
Soo, Using the Pan that you are comfortable with, heat it up to between Medium and Med Hi heat ……..hint…now is NOT the time to learn about cooking with Stainless or Cast Iron?
Add a few Tbsp of Oil to the heated Pan, watch for it to shimmer. You don’t want the Flour to Burn, so work quickly at this point.
Shake the excess Flour off of the Meat before adding it to the Pan.
Let it Sear for a few minutes as it browns well.
Turn the Meat with a flat spatula to get underneath the crust and any stuck on bits, but it should let go of the Pan when it’s ready. Don’t move it around until you know that it’s ready. I brown all four sides. It should be a low sounding sizzle not splattery…. try to get it a little bit browner than the pics. It helps with flavor and cook time..
While the Meat is browning, save about 1/2 c of the Onions and 1/2 c of the Sliced Mushrooms out for the top.
Layer Veggies, 1 1/2 c Onions first then all but 1/2 c Mushrooms, then the Others.
Add the Potatoes and Green Beans to the Lotus Steamer which will go on top of it all. Set aside.
Use a smaller Cereal Bowl, mix the remaining Flour with the 1/2 c of the Cream, mix well. It will make a thick glob of Roux, then add the rest of the Cream to the Bowl and whisk together.
Add the Better than Bullion Chicken to the Cream and Flour mixture. Don’t worry, this will melt into the Broth and create the Gravy as it cooks.
Add the Meat on top of the Veggies, then add the rest of the Onion and Mushrooms on top of the Meat.
Pour/spoon the thick Cream Mixture to top and the sides of the onions and Meat…. do not stir…It’ll blend into the stuff below.
Put the lotus steamer on top of the Meat and Veggies.
Put the lid on and turn the Vent to Sealing and set the time for 40 min. When it Beeps, let it NPR or Natural Release for at least 30 min.
Take the Lotus Steamer out, then either take the Meat out or just get a long handled spoon or spatula and gently stir the Meat around the Pot so that your rubbing off some of the Flour into the Broth to make the Gravy happen.
If you want to at this point, put the Potatoes into a Bowl and quick mash them with a Fork, add some Cream and Butter to them.

These can be made and processed in a regular steamer as well but you will have to look up the time for that process,

They can be made with Pulled Pork as well. Recipe here . Pulled Pork..Breville or Oven, or IP. Pulled Pork Butt/Shoulder IP or Beef. Pot Roast #3. IP. Mexican flavor, to Shred for Enchiladas or Mexican foods. Enchilada recipe included

Serve with Beans and rice or Refried Beans and Spanish rice. Recipes Here Spanish Rice for a Crowd IP and Stove top combo. And ReFried Beans IP

You can use plain rice for the Tamales and to make Spanish ( rice recipe in the files.) to serve with the tamales.

Corn Husks… pre soak them for 30 min prior to filling

Tamale Masa dough …

Make Ahead because it needs to set for about 30 min…..make per instructions for Tamal on Pkg
Use juice including the liquid fat from the chicken thighs for the liquid when mixing the dough.

FOR THE FILLING:
Shredded Chicken or (Pulled Pork), and fat from 5 bone in skin of thighs.                                                 (see below) make chicken night before if you want 

1 c Rice  leftover from day before. 
1 c Carrot  chopped into pea size pieces.
1 Onion finely chopped 
1 c Corn  
4 cloves Garlic minced 
* optional ..peas

Sauté   the carrot, celery and garlic. Add the chicken, and rice. Set aside. Add some of the reserved juice to the filling so that it’s not dry…it may be as little as 1/2 c. It should just barely hold together. 

 Make Tamale dough per directions on the masa package or use pre mixed.

Stir filling together set aside

Use a tamale spreader to spread tamale dough on to the soaked husks .. this link is giving credit to the lady on the you tube link on how to is called 30 husks in a minute. How to spread masa on corn husks. She is amazing!

Use 1-2 Tbsp filling In the center of tamale. Bring bottom of husk up like folding an envelope…fold sides over and roll up…see directions on tamale pkg.

Fit the tamales closed side down in a steamer,

pour 1 c water into the pot, fit the steamer basket into the pot, Put the lid on and turn vent to sealing
Set manual for 15 min and when it beeps, let them do a full 30 min NPR.

Serve with ….Beans, (recipe in files) Soaked the night before or make refried And Spanish Rice (recipe in files)

For the Chicken:
5 frozen Chicken Thighs. heavily seasoned with Evoo and garlic powder, onion powder, cumin , Italian season, chili powder.  Set staggered on trivet with 3/4 c water in the 6 q pot. Trust me. It will make lots of juice.
Set manual 10 min and do full 30 min NPR. Cool and debone…reserve juice and fat for tamales. Cut up in tiny pieces. The fat adds moisture to the tamale so they don’t dry out.
To shred chicken…put meat in the kitchen aid with the flat paddle and turn to 2 and mix until desired texture. Don’t over mix, because you will be stirring it in to the other mixture.

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