Month: March 2020

This is such a tender and Juicy way to have Pot Roast it’s simply amazing.

1 Boneless Pot Roast 2-4 lb
1 tsp Montreal Steak Seasoning.
Butter.
Thyme.
Rosemary.
2 Gallon sized Zip lock Baggies heavier duty for the outer one. You can use the seal a meal type, or also hand pump type of vacuum bags as well.
1 clove Garlic for Searing

Fill the Instant pot liner pot with Hot Tap Water(Not above 133°), to the 2/3 mark and set it into the Instant Pot. Set the Sous Vide time and time to 49:00 hrs and the temp to 130°. Turn it on.

Pat Roast dry with a paper towel. Season all sides with some Thyme, Rosemary and Montreal seasoning. Pat the Seasoning in. Fit the roast into the first baggie..

Use another pot full of water and use the water displacement method to vacuum seal the baggie. Or use a seal a meal type bag, or hand vacuum sealable Baggies (below). Submerge the baggie to squeeze air out being careful not to allow any water in the baggie with the steak. Fold the baggie over, squeezing the air as you go, and fit it into the second Baggie, and repeat the water displacement process, and completely seal.

When the water comes to temp and the pot turns the count down time on, Keeping the Zip lock out of the water. The Roast needs to be completely submerged, with at least 1” water above it. Use a soft edged clip (so it won’t poke through the baggie) or just use the lid to hold the baggie out of the water, you can use a lotus steamer to hold the roast down. I use a chrome rust proof napkin holder… and the lotus steamer on top of it.

I just fold the zip lock top of the baggie over the Rim of the Pot and use the Lid to hold it stable….(I don’t use a clip) The lid or a glass lid needs to go on top for this because it insulates it some and keeps the heat from escaping so the water doesn’t evaporate. So be careful not to tear the baggie with the lid.. I like the IP lid because it holds the heat well.

This process will make about a cup or so of juice in the baggie, reserve this at the end and quickly make some gravy/sauce, all it needs is a little cornstarch.

When the Bath time is close to being done, it will take about 15 min to sear the Roast and let it rest before serving, so get out a heavy Frying Pan and a small one for the Sauce that you can make while the Roast rests.

Prepare the rest of the dinner and then heat the pan to hot, cast iron is perfect for this. Pull the Roast out of the bath and the baggies. Pour off the juice into a little Sauce Pan or Frying Pan and use with 1 Tbsp starch to 1 c of Juice to make a little Gravy/Sauce while the Roast rests after you sear it. Quickly add a couple of Tbsp of Butter to your hot pan and immediately add your Roast. Sear it for about 30 seconds per side in the hot pan. Internal temp should be 129- 133° whichever you prefer.

Remove Roast to a pre warmed Plate/Platter and let rest for 10 minutes before slicing and serving.

I cook these differently that some others do.
I grow them Organically in my Garden, so have had lots of practice cooking them. I have stuffed them, Baked them, Oven roasted them, Steamed them Pressure cooked them etc, so, this is just one way to cook them

Serve with Garlic Butter, Hollandaise Sauce in this recipe Sous Vide Eggs Benedict IP or Immersion Circulator or even Mock Hollandaise Sauce (Recipe below). Another delicious dipping Sauce is just Sriracha Sauce and Mayo, mixed to taste.

Artichokes.
Garlic minced.
Johnnies Seasoning Salt or Equivelent. Slap ya Mama is great for some kick.
Evoo.
Lemon.
2 Bay leafs

FOR THE SAUCE …Mock Holindaise:
Depending on how many Artichokes you are serving you may want to double.

Mayonaise (about 1 c).
Garlic (1 clove or a few shakes of powder).
Butter 2 Tbsp.
2 -3 tsp Costco’s Better than Bullion Chicken
2-3 Tbsp very hot water

Instructions:
Pour recommended water into the pot, add a little of your seasoning salt to the water, add a squirt of lemon juice, and the Bay leaves. Put the Trivet or use a lotus steamer or bamboo steamer in the pot. More fit if you just use the trivet or lotus steamer.

Clip points of the Artichokes. Cut them in half lengthwise top to bottom. Remove the choke with a spoon. (The fuzzy center) Discard the choke.
Drizzle the Insides of the Artichokes with Evoo, and then Lemon Juice. Sprinkle with your Seasoning Salt and then sprinkle with the minced Garlic.

Carefully arrange the Artichokes on their sides with the cavity facing up, onto the trivet or steamer. Stagger and layer the Artichokes in the pot.

Put the Lid on and set the vent to sealing. Set the Time to 12 min and when the Artichokes are done, allow 5 min NPR.

While the Artichokes cook, prepare your dipping sauce.
Instructions for the Mock Hollandaise Sauce.

DO NOT MICROWAVE this Sauce because it will Break the Sauce.
Use two containers for this, one for the sauce and one for the hot water to set the sauce in to keep warm.

In a cup or mug or container that can go into another bowl, Preheat the mug with really hot tap water, and then add the 1 Tbsp of Better than Bullion along with the 2 Tbsp of Very Hot water to melt the bullion as best as you can, add the mayonnaise to this and then the melted Butter. Mix well and taste.. Add a little more hot water if you want a thinner Sauce. Set mixture into a second bowl full of Hot water to keep warm.

Cretons is a French Canadian Sandwich Spread

This recipe uses Cashew Cream, Almond flour and Coconut flour. (homemade which takes a day. See Below..Or buy Cashew milk from the grocery store). It can be altered easily to use regular milk, and bread crumbs.

1 Lb Ground Pork

1/2 Tsp Costco’s Better than Bullion Chicken

1 Onion Chopped 1 c

2 Cloves Garlic minced

1/8 tsp Thyme

1/8 tsp Sage

1/2 tsp Salt

pepper to taste

1/8 tsp Alspice

Cloves Pinch

Cinnamon 1 shake (2 pinches)

Nutmeg tiny pinch

Ginger Pinch

1 c Cashew Cream see below for recipe

1/4 c Oatmeal, Breadcrumbs or a combination of 1 Tbsp Coconut Flour and 2 Tbsp Almond Flour

Put all ingredients into a stainless steel bowl. Pour recommended amount of water into your IP.

Place the trivet into the bottom and add the stainless bowl with ingredients in it down onto the trivet.

Put the Lid on and seal it. Set the time for 4 min, and then allow 10 min NPR.

Allow Pork mixture to cool slightly and then pour it into a food processor, and pulse until you have the desired consistency. Taste and adjust seasonings.

Pour it into a container, cover and refrigerate for a couple hours, and use like deviled ham, on Sandwiches, Toast or Crackers.

TO MAKE CASHEW CREAM:

1 cup Raw Cashews

1 1/2 c water.

Soak Cashews for hours until soft or overnight.

Pour water and Cashews into a Vitamix and mix on hi speed until smooth and creamy.

Pour Cashew Cream into a container and refrigerate for up to 1 week.