Join us on FB Homemaker Geek for a more personal connection! Recipes, Restorations and Projects for the home. For smaller devices, to find the Search Window on the Home/Main Menu page, scroll to the bottom where the Search window is. On larger devices it will appear below the main site Picture on the right.
Does anyone ever use Pork Shoulder/Butt for Stews, Steaks, Ground Pork and even Sausage? Well now, Buffalo Style Hot Pork Strips . Because it is Pork Shoulder Roast, these delicious strips will have several textures. I only found a couple of tougher bites.
1-2 lbs of part of a Pork Shoulder cut into 1/2” thick slabs. 1 lb serves 2.
2 tsp spicy Rub. (Slap ya Mama is a good one.) I make my own. Recipe in files. 1 recipe of Hot wing Sauce. Hot Wing Sauce Buffalo style. You will have extra if you only make one lb.
Sides:
Celery. Carrots. Tomatoes. Sweet Peppers. Blue Cheese Dressing (I add Real Blue Cheese Chunks to it)
Slice the slabs into 1” strips. Lay out evenly in your air fryer. I Put them into my Air Fryer Oven. Set your Air Fryer to its highest setting. Air Fry for 15-20 min depending on your fryer. I didn’t flip bit you can halfway through if you want.
Remove Strips from the Oven and either drizzle with sauce or toss them in the sauce.
Serve with Blue Cheese dressing, Celery, Carrot Pepper strips as seen in pics.
3 lb Atlantic SalmonThis one is about 2 lb Red Salmon.
Oven 475°
1-3 lb Salmon Filet. Atlantic or Red EVOO. 1 lemon Sliced really thinly. Lemon Juice. Mrs Dash Onion and Herb seasoning (purple top). Fresh Dill or Dill Weed. 1/2 cup thinly sliced Onion. 1 Tomato sliced thinly, or just you can use Campari’s or cherry tomatoes.
Drizzle Salmon with Lemon juice, then spritz with EVOO and. Sprinkle with Mrs Dash Onion and Herb spice mix, then place thinly sliced Tomatoes, lemon and then Onions on top, then tomatoes and Lemon. Sprinkle the top with Dill.
Bake at 475° for 10 ish min. Less time if the filet is smaller 5-7 min for 2 lb fillets. Check for doneness. It should still have a bit of red (for red salmon) or dark pink for Atlantic. If not done, Broil for 2-3 min… careful, it can over cook quickly.
By all means, you can Make your own homemade Hollandaise Sauce from scratch, but I serve it at times with the Mock sauce.
If you want to make real Hollandaise Sauce at the Same time as you do your Chicken, then use the 147° Bath temp
2 large Chicken Breasts Halves, Skin on. (I also deboned my own because they were over a Lb each.). 2-4 large pieces of Deli Ham depending on how much ham you want in it. 2-4 slices (or chunks the size of a mozzerella sticks) of Le Gruyere Cheese or Swiss Cheese. Seasoning salt (for more kick, use Slap Ya Mama).
FOR THE BREADING :
1 Tbsp Corn Starch. 3 cups Italian Bread Crumbs OR for Low Carb see the next 3 ingredients. [2 oz Pork Chicharron Pork rinds (1/4 c) 1/4 c Parmesean Cheese A piece of toasted low Carb Bread ran through the food processor 1/2 tsp Italian seasoning].
A few shakes of Baking Powder for the Breasts before they get rolled In the Breading.
FOR THE EGG DIP:
1 egg beaten
DROP DOWN FOR CHICKEN INSTRUCTIONS
********************************************** FOR THE MOCK HOLLANDAISE SAUCE:
1 c Mayo 2 Tbsp Butter Melted. A few shakes Garlic Powder. 1 Tbsp Costco’s Better than Bullion Chicken 2 Tbsp Hot water
After the Chicken goes into the oven, you are going to mix this together well, and set aside with the container in a bowl of hot water to keep warm but do not microwave, doing so will break the sauce.
Mock Hollandaise Sauce. I added 2 Tbsp of hot Water after I took this pic.
FOR SOUS VIDE HOLLANDAISE SAUCE: 5 Egg Yolks (AA Large). 10 Tbsp+ 1 tsp. Salted Butter 3 Tbsp water. 1 1/2 Tbsp Lemon juice (Use a bit of Vinegar if flour don’t have quite enough). Pinch Salt. Dash Pepper. A couple Dashes of Hot sauce
Start the Water off by using very hot tap water. Fill your vessel with water for the Sous Vide Bath. If your using an Instant pot with Sous Vide button, set the time for 3 hours, and the temp to 147°. Heat the pot to temp. For the Hollandaise Sauce: Pour all ingredients into a gallon sized Zip lock Baggie. After the water comes to 147° Do the Baggie last. Squeeze as much air out of the Baggies as you can without spilling the contents out, zip it almost closed, leaving 1” open for the last air bubble to come out when you lower the Baggie into the Water bath, (displacement method) into the water, keeping the zip tops out of the water, zip it closed, so that the ingredients don’t float. Next and last dip some water into the Egg Baggie, so they will submerge. Fasten them all the sides of the pot with clips. I use the lid to hold them in place. Set a timer for 1 1/2 hours. Walk away for about an hour and a half. Pull the Hollandaise Sauce out, keep it closed up and squish up the contents in the Baggie well to mix it together. Put it back in the bath until you are ready to use it.
This pic is of the homemade Sous Vide Hollandaise Sauce above.
FOR THE CHICKEN:
Add a trivet to your Sous Vide pot to keep the Chicken from setting on the bottom to allow for good circulation all the way around your meat as it cooks. Turn your Sous Vide pot or immersion Circulator to 140° F, (60°C). If you are making real Hollandaise at the same time then use 147°, and set the time to 3 hours, even thought your only going to bathe the Chicken for 1 1/2 -2 hrs ish. Add hot tap water to the pot at a height where the chicken can submerge and be weighed down in the water. My 8q IP is about 3/4 full for this.
Put the Chicken with its skin side up on a cutting board.. cut a Pocket in the middle of the Breast meat, running lengthwise, being careful not to poke a hole through the meat, but make sure that it is wide enough to get the ham and cheese into the hole. Roll up a slice.. or a stick …4” 1/2”x 1/2” (size of a mozzerella stick) of Cheese in the ham and insert it into the pocket. ( A little olive oil helps it slide in easier.) Season both sides of the Breasts with Seasoning Salt, but not overly so. Carefully place each Breast half into a Zip lock sandwich baggie and squeeze the air out and seal it up. Put each baggie into a larger Zip lock gallon sized baggie. This time submerge it down into water to squeeze all the air out before zipping up.
When your Sous Vide Bath reaches the 140° temp, submerge the Breasts into the Bath. You may need to weight it down (see pic) Set a separate timer for this and let them bathe 1 1/2 hrs. Because mine were so large I did 2 hours (at 140°) Meanwhile, make sure you have your bread crumbs or Chicharron crumbs ready to roll the Breasts in.
About half hour prior to taking the Breasts out of the Sous Vide Bath, Preheat oven 375°. Get a pan and a rack for the Breasts to go on. Put them in the oven to preheat, to put the Breasts on.
Remove the Breasts when they are done Bathing. (If you are making real Hollandaise leave the Hollandaise Sauce in the Bath) Remove the wrappers off the Chicken and lay it onto a plate and lightly sprinkle with baking powder. Dip Each Breast into the beaten egg and then roll into the the Crumbs. Bring the Plate to the Oven and carefully transfer the Breadded Breasts into the oven on the rack over the drip pan.
Bake@ 375° for about 25 min.
Remove from the Oven and let set for a couple of minutes before cutting. If you have made the real Hollandaise, get it out of the Bath and squish the sauce around to mix it up before serving over the Chicken.
I set the Sous Vide water and pot up early ..originally I set it for 5 hrs, so I wouldn’t need to re set it for when I was ready to load it. One of the advantages of Sous Vide is that you aren’t driven to hurry, you work on your own time schedule.
If you are using the Oven to Bake the Potatoes Pre heat to 350° 2-4 Extra large Russet Potatoes. 1/2 lb hamburger. 1/2 Lb Italian Sausage. 1 cup Onion Chopped. 1/2 bag of Spinach. (Or use super greens…fresh Kale, Swiss Chard, Beet Greens etc) 1/2 c Parmesean Cheese. (or shredded Cheese blends) Sour cream. Grated Cheese. Butter. EVOO to rub on potatoes. Seasoning salt for Potatoes
*Optional Cooked Bacon Crumbles, chives and Scallions!
Wash And dry the potatoes well. Coat them with Olive oil and seasoning if desired. Put the trivet in the Pot. Add required Liquid to the Pot and set the Time to 30 min with 15 min NPR.
Or poke holes in the Potato for baking and bake the potatoes in at 350° Oven for 1 1/2 hrs at 350°. 350° convect can finish smaller Potatoes in 45 min. Check that a fork inserts easily. I like the Skins thick , but you can put foil on them if desired.
While the Potatoes cook,….. In a frying pan, fry the burger and sausage until cooked. Drain all but a couple of Tbsp of grease off. Add the chopped Onion and Cook until onions are cooked down. Add the Spinach and cook until Spinach is wilted. Add the Parmesean on top and turn the heat off. let The meat set.
Cut and Butter your Potato, Season with Salt and Pepper. Spoon the meat mixture onto the Botato and garnish with S Cream and Cheese. Bacon is optional But..soo good when added on top! I mean What’s not good with Bacon.
Either you can Pierce and Bake the Potatoes in the Oven at 350° for about 45 min. Or do them in the IP as seen below.
Cook the Potatoes in the IP Brown Sausage, and Hamburger, Drain.Add Onion and cook down.Add Spinach.Add Spinach and cook downAdd Parmesean , set aside.I cut mine in Half . It was a huge Potato.Add Butter, Salt and Pepper
(This one was Baked in the Oven)
Spoon meat on.Garnish with S cream and Cheese. Enjoy.
For Instant Pot version of Stuffed Shells, see below. I wont deceive you, this will make a bit of a mess, but it’s well worth it. Clean as you go…and once you get it in the oven you wont have a ton to clean up?. While it’s not your traditional red sauce but This filling can also be used in Manicotti with Red Sauce. I made 8 Shells with the Red sauce to show. Recipe for Red Sauce below. Or you can make your own Marinara Sauce. Same with the Mushroom Sauce. I’m including the links for those here.
Makes enough filling to fill 14 ish dry Manicotti Shells or …..7 Manicotti and 14 Dry Shells.
1/2 lb EACH of Hamburger and Italian sausage 1 onion chopped finely about 1 1/2 c. 4 cloves Garlic minced. 1 c Ricotta cheese. 1 c Cottage Cheese. 1 half package of frozen Spinach Thawed and squeezed out. 1 egg beaten. 1/2 c Parmesean Cheese. 2 c Mozzerella Cheese divided ….1c for filling and 1 c for the top. 1 tsp Italian Seasoning. 1 tsp Basil. 1/2 tsp Salt 1 tsp Pepper. 1 Tbsp EVOO. 2 cans Cream of mushroom soup. 1 c Half and half. 1 box of Manicotti Shells
Check your Noodles to sort out cracked ones. Also now is a good time to try to fit them in your pan. Make sure you know how they will fit before filling the shells.
In a frying pan, break up the Hamburger And Sausage well and fry until done but not brown. Drain the fat and add the Italian seasoning, Onions and Garlic and sauté until the onions are fully cooked. Remove from the heat. Break up and evenly add the Spinach and stir. Let cool a bit so the cheese Mix won’t melt
In a Medium mixing bowl. Add the Cottage, Parmesan, Ricotta, Basil and 1 c Mozzarella Cheeses, then the egg and stir.
Mix the Cream of Mushroom Soup with the Half and half and pour half of it into a 9×13 Casserole dish.
Mix the Cheese Mix and the Hamburger mix together. Scoop the filling into a gallon sized baggie. Cut the tip off, and fill the Dry Manicotti Noodles. Or just use a spoon and your super clean thumbs?. As you fill the Shells, set them evenly spaced in the Casserole dish width wise and two rows plus 2 turned Leave space between the noodles for expansion since your not cooking the noodles.
When the pan is full, you will have leftover filling… you can freeze it for another meal or spoon it in between the noodles.
Pour the rest of the sauce over the noodles. Sprinkle the Remaining 1 c Mozzerella Cheese over the sauce.
Cover the pan tightly with Foil and Bake for 1 hr at 350° If your using the Breville and a Ceramic Cassarole dish, you will need to cook it longer or higher. 385° for 1 hr.
Cheese Filling can be used as is, or mixed with the meat filling.Cooked before broiler.Baked, in the Breville, covered and then Under Oven Broiler.Yeah, I know! I killed the Asparagus ??♀️Meanwhile, I filled 3 shells with the cheese mix before adding it to the meat mixture. These got covered and went into the Instant Pot. It took 2 15 minute cycles and 20 min NPR to get done? so it’s an hour Either way, but if you want them quicker, don’t cover, and do 15 min QR. but if you stack them , put a trivet over the bottom one and lightly cover the trivet with foil to tent it so water doesn’t drip alll in it. It will still let the pressure and steam in, and then put the other on top.. I filled a few shells with just the cheese fillingBefore it cooksThis is after it was done, I had not put the Mozzerella on yet, but you get my drift…add Mozzerella, and pop under the broiler or Air Fryer. I did 5 minutes in the Instant Pot Duo Crisp+Air Fryer.If you want them done faster, cover them entirely with sauce, and don’t cover them. Do 15 min QR.Stuffed Shells with Spaghetti Sauce.
Non meat Red Sauce: this can be made with 3 cloves of fresh garlic and 1 c minced Onion, and pre cooked if desired. It can also be blended up for those that don’t want chunks of tomatoes.
2 cans of Stewed Tomatoes chopped well. ( Italian seasoned)
Note: This also includes a variation for Corn Dog Bread pictured above. Read the sour cream recipe and then Scroll to the bottom. It can also be Baked in the Oven 400° 25 min. Check for doneness.
Makes one small bundt pan full that fits the 6 q
1 c Corn Bread MIX (For DIY MIX see below) 1 c cheese, grated. 1/2 c S Cream. 1 ear of fresh Corn Kernels or frozen. 2 Scallions Chopped. 1/4 c melted Butter. 2 Eggs. 1/2 tsp Pepper
Note: for the “Corn Dog Bread” just add 4 hot dogs cut up and use chunks of cheese instead of grated cheese.( And adjust the time to 20 min in stead of 15)
Use a Bundt Pan that will fit your 6- 8 q. Prepare Bundt Pan …spray with Pam including the column.
Mix everything except for the Corn meal together in a Bowl. Mix the Cornmeal in with the creamed mixture by using the folding motion…Batter will be thick. Do not over mix. Make sure to spray the inner surface including the column of a non stick bundt pan and Pour the Batter into the Bundt pan and spread evenly. Tap Bundt pan onto the counter to remove bubbles. Cover with Foil.
Pour 2 cups of water into the pot. Using a long handled trivet, lower the bundt pan into the pot. Close the Lid and turn vent to sealing. Set High Pressure for 15 min and 20 min NPR. Remove Bundt pan and remove the foil, and then invert the corn bread out onto a rack. Serve hot.
DIY Cornbread Mix
2 c flour. 2 c Cornmeal fine. 2/3 c powdered milk 1-4 Tbsp Sugar (I like less so I use 1). 2 Tbsp Baking Powder 1/2 tsp Cream of Tartar 2 tsp Salt
Mix together and store in a sealed dry container
For basic Corn Bread: Instant Pot.
2 c Mix. 2 eggs. 1/4 c Butter melted. 3/4 c whole thick Buttermilk
Spray Bundt pan including the column
Beat Eggs and Mix together with the rest of the Ingredients, pour into Prepared Bundt Pan . Cover it with foil. Pour 2 cups water in the IP pot, and use the long handled trivet, lower the Bundt pan into the pot. Put the lid on and turn the vent to sealing. Set it for 15 min on Hi Pressure, and let it NPR for 20 min.
Turned out AmazingAbsolutely BeautifulIt keeps cooking for a few minutes.Honey Butter!Yum
For Corn Dog Bread
Use the sour cream recipe above and add chunks of Cheese vs grated and add, 4 cut up hot dogs, 1/4 c Chopped Parsley and mix with wet ingredients before adding the Flour, and a baking powder blend. Cook this in the instant pot for 20 min and allow 20 min NPR.
1 Pork Bone in Butt/Shoulder about 8 lbs 1-2 Tbsp Dry Rub. For the Liquid: 1/2 c Apple Juice. 1 tsp apple cider. 1/2 tsp Liquid Smoke.
DIRECTIONS: 8 lbs for the Roast is normal, but if Boneless is what you have then use that. I use Bone in.. for more flavor and the meat next to the bone is nice and tender and often gets cut out when butchers cut the Bone out. See below for My Dry Rub Recipe if you don’t have one. Pat Roast Dry. Sprinkle with the Rub. Coat well. Use your discretion. Rub it in a little. Cover and store in the Refrigerator overnight. Remove Roast from the Refrigerator and allow it to come to room temp. Place in Dutch Oven or roasting Pan. ADD FROM ABOVE: 1/2 c Apple Juice. 1 tsp apple cider. 1/2 tsp Liquid Smoke.
Preheat the Oven to 300° Place the Roast on a Rack, Fat side up into a Roasting Pan. Cover it tightly with Foil and then with a lid.
Set Oven to Bake or Roast @ 300° for 4 hrs, then uncover and return to the Oven for About 2 more hours to create the Bark. Make sure that there is about 1/2 liquid when you look in the Pot, if there is more, no worries, it will reduce more as the Roast Creates its Bark. *Another way to do this is to Preheat Oven to 400° Put the Roast in for 15 min and then turn it down To 300°, for 4 hrs, uncover and cook for 2 more to Create that Bark. Check the Bone, it should be easy to remove. When the Roast is done, take it out and remove it from the Pan. Drain the juice into a Bowl, and return it to the Pan. Shred with two Forks. Add some of the Juice back into the Roast. Or make the dipping sauce, and pour about 1/2 to 1 cup of that back in to the Pulled Pork.
DIPPING SAUCE: 2 Tbsp Tobasco. 2-4 Tbsp Brown Sugar. 1/2 c apple cider vinegar. 2-3 cloves garlic 2 cups pork Juice
Taste the Juice and see if you want to adjust more tobasco or anything. We serve this on Hoagie Rolls with some Cole Slaw on it, and put some of the Dipping Sauce into a small bowl to Dip it in. .
Cole Slaw Recipe here. ColeslawThis one was a different one. This one was small enough for my 2.5 qt Dutch oven after I walked a couple of meals off… it was about 3 lbs ish. I poured 1/2 c Apple juice and a tsp of Apple Cider Vinegar and 1 tsp liquid smoke in the bottom and layed the roast so it could fit. I had the Breville preheated to 450° so in it went for 15 min, then I lowered the temp to 325° and let it cook for 4 hrs, took the lid off and set the rack up higher so that the roast, (which I then turned in the Dutch Oven fat side up ) was just below the elements. I did this for the Bark. It cooked for another 45 min- 1 Hour that way. Check it.
Thinly sliced Med Rare Roast Beef Beef Broth and Onions from the recipe. Hoagie Rolls Butter or Evoo. White Cheese of choice if desired. Guyer, Havarti, Provalone, Swiss, Monterey Jack or even a combo of them. Mayo if desired.
Preheat oven or toaster oven to 350°
Use a Cookie Sheet, and make sure that 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, or use a Stove top Pot to heat the Broth and Onions in it, heat 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) and dunk it 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 some of the Beef and Onions out of the Broth… squeeze well between the Tongs 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!
I am including several Pictures of Different Batches of this so that you can see that there is more than one way to fix your Hash. It Can also be finished in the oven @ 350° For about 5-10 min. For a Lower Carb Version scroll to the Bottom and see the Pics. The Cover photo is Actually made with Radishes in stead of Red Potatoes.
This Recipe is for 5-6 Eggs, but the Pics show smaller batches.
INGREDIENTS: 4 cups leftover shredded or chopped Pot Roast, Braised Beef Shanks, or Pulled Pork, Corned Beef, or a combo of any. 3 cups diced leftover Potatoes. If you don’t have any….they are easy to do up in the IP. Or even the Microwave, Dice and add to the IP on a lotus steamer and cook for 4 min on manual or Pressure cook with QR 1/2 c Diced onion. ( Can be pre cooked with IP Potatoes). 2 Tbsp Butter. Salt and Pepper To taste. 5-6 Large eggs
Using an Oven safe frying pan…(non stick helps with this one)..set to Med Hi heat. Make sure it can fit the Toaster oven. Melt the Butter and add Cooked Potatoes to the frying pan. Sauté for a few minutes until they start to brown. Add the chopped/shredded meat. Continue to Sauté until browned, and slightly dry. Make holes in the hash and crack the eggs over the hash, spacing them out evenly.
Preheating your dining plates is nice at this point.
Put a lid on the frying pan (a glass lid is preferred so that you can see the eggs Cooking ). Turn the heat off to your stove top and just leave the Eggs set until the whites are white and yolks are jiggly, or you can the pan into the Oven and bake for 5-10 min, until the eggs are still jiggly yet whites are cooked. Serve onto plates using a spatula, making sure to get hash and eggs in one piece.
They can also go in a preheated Oven. But they take longer.
For this Version (Below) of LOWER CARB Hash and Eggs, you use Radishes in place of the Potatoes. Radishes can be par cooked by placing them in a Microwave for a minute. Otherwise this process takes about 20-30 minutes to get them Cooked well. My Griddle is a 14” Cast Iron Pizza Pan converted to my Griddle. I used a Sander to Smooth the Surface of it out to VERY smooth like a Grizwold is. Heat Griddle Medium heat. (4 1/2 on the burner) Crack the Eggs into a smaller Bowl and set aside. After the Griddle is Heated, Drizzle 2 Tbsp of EVOO on the Griddle before adding the Radishes. I add the Pork around the Edges to start warming up. Add the Onions to the Radishes, let cook for a minute and then mix the Hash together. Turn Hash over every 2-3 minutes until the Pork is browned some, and Radishes are Soft. At the end before the Pork gets too crisp, push the Hash away from the Middle of the Griddle and add the Eggs. Cover them with a Glass lid so you can see when they are Cooked (3-5 min).
Season the Radishes and Onions with Johnnies Seasoning Salt or equivalent.
Chop Onions to Fine
Chop the Radishes to about 1/2” pieces
Add Onions after this
Push the Hash aside to cook the Eggs. Cover with a Glass Lid if you don’t want to flip the Eggs
Costco carries this Keto Bread. Quite Good and 2 net Carbs per Slice. This is a Lower Carb Breakfast. I toasted it with butter on it in the Toaster Oven.
