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Pot Scrub/Soak Tips

Sooo, I did it. I “Ruined” my pot making Caramel, I accidentally really BURNT the Sugar, Cream, and Butter onto the bottom of the pot. It was totally black and hard, stuck on bad. Soaking did nothing at first UNTIL I used the Tide Pod. Guess what. Not Ruined at all. Doesn’t work on everything but caramel, sugar stuff.. yes.

Just FYI…this does not work well for things that have constantly been Re-burned over and over such as the burner drip pan etc, even though it may loosen some.

Fabric softener has been used to lift burned on food from pots and pan surfaces.

I did not have Fabric softener so I used one of my Tide pods that has the combo of Detergent and Softener.

Loosen what comes off easily, don’t worry about the rest . You can always do it twice.

Toss one Tide Pod into your pot or pan. Add hot water to cover the bottom of the pot by 1”.

let set for 8ish hours or over night is better.

use a metal spatula to get one edge of the burn stuff lifted, do not scrape, just get some up.

I heated my pot up in the morning just enough to get it boiling to loosen it up even more.

look!

Colcannon IP, Irish Mashed Potatoes with Cabbage or other root Veggies.

Notice that this is only a very light mash with a hand held masher.

Or to some Brits, it may trigger memories of a version of something called Bubble and Squeak. The biggest difference is that this is not fried or broiled.
This traditional Irish dish, is commonly made with cabbage… however, there are those whom like to add turnips, rutabagas and or carrots mixed in with their mashed potatoes? Also for those of you that love Brussels sprouts. You can add some to this or even exchange all of the cabbage for Brussels Sprouts. The recipe is just suggestions so add the veggies that you want.

5 med Potatoes….Unpeeled and chopped
1 c chopped Carrot or your choice of root veggies.
1/2 small head of cabbage or about 10-12 Brussel sprouts.
1 nice handful Arugula or Parsley.
1 cup of broth from the Corned Beef .. Made with Stout Beer…see recipe in the files. Use Chicken broth if you don’t have the corned beef broth. (2 tsp Costco’s Better than Bullion Chicken and water tastes great)
Cut potatoes into 1 1/2” chunks.
(If you have leftover Carrot from St Patrick’s day, toss in a couple of carrot pieces from the leftovers from the corned beef).
1/2 of a stick of Butter.
1/4 c cream.
1/2 c Onion chopped
Salt and Pepper to taste

Optional: Add 1 c chopped Carrot and Use a couple of Tbsp of Bacon grease substituted for some of butter. Use some Bacon Bits.

Put everything in the IP and set to Pressure cook for-4 min and 5 min NPR . You want potatoes and cabbage soft.

This is where Personal taste comes in……at this point, you can either fork mash or… When the potatoes are done, remove them to a mixer bowl and mash them well, add the butter, and cream and mash more. I used the Kitchen aid.

Serve up. Make a well in the middle of the potatoes and put a pat of butter in the middle.

Shish Kabobs From Pork Shoulder

2- 1 1/4” slabs of Pork Shoulder

1/2 large onion see below for cutting

5 mini peppers sliced into 1” pieces

1 Yellow Summer Squash Sliced into 1” pieces

1 Zucchini Sliced into 1” pieces

Johnnies Seasoning Salt Or equivalent

Mrs Dash Onion and Herb blend

EVOO

7 or 8 bamboo skewers

Parchment Paper

For the sauce:

In a bowl pour And mix in the following and set aside:

1/2 c Yoshida’s Teriyaki Sauce (You can use as is or add the following and jazz it up):

1 Tsp Miso paste

1 Tbsp Sesame oil

1 Tbsp Sesame Seeds

1 tsp schriracha

1 Tbsp catsup

1/2 tsp Ginger

2 tsp Honey

Take the slabs of Pork shoulder and slice them into 1 1/4” cubes.

Slice the Zucchini, Summer Squash and Peppers into 1” Pieces.

Take the Onion half and lay it on the flat side, cut into half and then cut each half into half again.

Pre heat the oven or air fryer oven to 480° .

Put all the veggies in a bowl, break the Onion apart and drizzle or spritz with EVOO. Then sprinkle with some Mrs Dash and Johnnies.
Alternating veggies and meat, put Pork, Pepper, Onion, Pork, Squash, Pork, Onion, etc..just load the Skewers so that everything can cook evenly…see pics if you like.

The Kabobs will make about a cup of juice as they cook so be sure to have a pan under them.

You can also use a broiler pan with a cookie rack in it to cook them in an oven at 480° or use an Air fryer. I used my Air Fryer Oven to cook them.
Put the parchment onto the air fryer basket. Take a skewer and poke a ton of holes in it and lay the Kabobs on the parchment.

If your using the Breville smart oven Air, put the basket in the Air Fry position and cook on Air Fry. Make sure to have the broiler pan under neath to catch the juice.

Cook for 7 min and flip halfway 18-20 min total. .

Corned Beef, Cabbage, Carrots and Potatoes IP

First , let me say that Corned Beef is also really good without the Beer, if you like it Richer, use the Beer, if not….plain water in place of the Beer gets it done. The same goes for the Vegetables. They will be Richer Flavor in the Beer Broth vs Water.
I need to say this for those that don’t rinse their Meat. Some folks don’t rinse because they want all the flavor in the Beef. so rinsing does produce a little more mild Corned Beef. if you want it stronger then you don’t have to Rinse….totally your choice.. also add more spice mix to it if you like. If you do choose no rinsing, then you may want to remove the Grey matter from the Broth and Meat before adding your Veggies.

1 FLAT CUT Corned Beef preferably 1 1/2-2” thick. You may want to add 5 min if it’s 2 1/2”. (I make 2 on occasion for leftovers.). *If it’s a 6 lb one or more, see below
1 16 oz can Stout Beer.
2 c water
1 Onion rough chopped.
4-5 cloves Garlic Smashed.
3-4 Carrots.
4-6 med Potatoes quartered or Equivelent of baby potatoes, I use Baby potatoes.
1/2-1 head Cabbage cut into 8 wedges

Rinse Corned Beef and place on trivet fat side up. (Or don’t rinse if you don’t want to)
Add packet or make your own spice mix of:

1 Tbsp Mustard Seed.
1 Tbsp Pepper Corns.
1 tsp Anise seed.
4 Bay leaves.
1 tsp red Pepper Flakes.
1 Tbsp Coriander.
2-3 whole Allspice corns 1/4 tsp.

Add spices to the pot, then throw in the chopped Onion and Smashed Garlic.
Lower the Corned Beef down into the pot fat cap side up, on top of the Onions and Garlic.
Pour the Stout over the Beef.
Close the lid and set the time to 70 min. Keep in mind that for 70 min= 1 hr and 10 min, on some pots registers as 110 rather than 110 min . Confusing, I know. (*90 min for a 6 pounder. Cut it in half)
When it’s done cooking, allow 30 min NPR and then QR the rest out.
Remove the Beef and All except for 2 cups of the liquid. Add the potatoes, Carrots, and then the Cabbage into the liquid. Cabbage on top, put the lid back on and dont forget to turn it to seal. Reset the time for 3 min and when done, QR the rest of the steam.
Remove the veggies and cut the Beef against the grain.
Serve with stone Ground Mustard and Some Butter for the Cabbage, Carrots and Potatoes.

I cheated. I use my mini 3 for the veggies.

As you can see, I have made this before?

This is another one. Made with The stout Beer

This one is made without the Stout, not rinsed.

Pork Steak from Pork Shoulder Air Fryer

These were cooked @ 400° for almost 35 min (150° internal temp) These are 1 1/2-2” thick

These were done in the Instant Pot 8 qt Duo Crisp + Air fryer. … about 30 min total flipped at 18 min

There are several different pics of these, and different ways to fix them. All basically the same. All Pork Shoulder, and all well seasoned with a flour coating. The flour seals the seasoning and juices inside the Pork.
Spritzing the surface of the flour coating on the meat with Extra Virgin Olive Oil (EVOO) prevents dry spots on the meat as you air fry.

1 1/2 lb slab of Pork Shoulder/Butt (should be about 1 1/4- 1 1/2” thick).
3-6 Tbsp AP flour.
1/4 tsp Italian Seasoning.
1/2 tsp Mrs Dash Onion and Herb (Purple lid). OR Tony Chachere’s Creole
1/2 tsp Slap ya Mama Seasoning (Spicy) or just Johnnies Seasoning Salt or equivalent.
EVOO Spritzer for spraying the floured meat

OPTIONAL:
2-1/4” Slices of 1 sweet Onion.
4 1/4” slices of Tomato.

Cut your slab of Pork and lay it on a plate or cookie sheet and let your Pork come to room temp.
Sprinkle one side of the Pork with Slap ya Mama and the other side with Mrs Dash Onion and Herb seasoning.
Scoop Flour in a gallon sized Baggie.
Drop the Meat into the flour in the baggie. Zip the baggie closed, leaving some air in it as you zip it closed. Shake the meat in the baggie to cover all surfaces with flour. Let it set in the flour for a few minutes to absorb more flour to coat it well.
Spritz the top of the coated meat well with EVOO (olive oil) this will prevent dry spots of flour on the Meat.

Optional:
Place the slabs of Onion On the Meat. You may have to cut one in half to fit it on the meat… Then place tomato slabs on the Onion slabs.
Sprinkle Tomato with a dash of sugar if they are not good tomatoes, Salt and Pepper, and then sprinkle with Italian Seasoning. Spritz well with EVOO but don’t soak them.

Preheat the Oven to 425° or air fryer to 400°. If using the Duo Crisp, spray the upper rack and the top of the pot with Pam for easy clean up. (The Breville BSOA can go to 480° use this for crisper outsides).
Place the Meat on the Air fryer Rack or on a broiler rack with a pan under it to catch the drippings. (See several of the pics for different rack ideas)
Cook for 15 minutes, check them, at this point, you may want to remove the onion and tomato and set it beside the meat so that the surface will get crisp…and the veggies will keep cooking. Cook for 5-10 min more.
If using the Duo Crisp air fryer, flip the meat half way through……

This is the Instant Pot Duo Crisp +Air Fryer

This is another version…

If you have an Breville air fryer, turn it to Air Fry 480° cover the Pork Steak and Air Fry for 25-30 min.

This one cooked @480° On Air Fry, for 25-30 min, in the Breville Smart oven Air.

This was another day. Seems that we like avocados with Sriracha catsup and Green a beans with Blackeyed peas !

And yet Another:

And Another without onion or Tomatoes, just a light coating.

this one was done in the Breville Smart oven on Air fry.

This is a different batch done in theBreville oven air fryer setting

Chicken n Rice Mushroom soup Casserole Breville or Oven

5 bone in and skin on Chicken thighs

1 c Rice, plain White, Basmati, or Jasmine

1 c Onion sliced

1 clove of Garlic minced

2 Tbsp Butter

1 can Cream of Mushroom Soup

3 Tbsp dehydrated Veggies

1 Tbsp Dehydrated mixed Peppers

3/4 c Chicken Broth or 1 Tbsp Costco’s Better than Bullion mixed with 3/4 c water

3/4 c Milk

375°
1 hr and 15 min ( 1 hr covered and and 15 min uncovered. )

Preheat the Oven to 375°

Using an oven safe frying pan, Sauté the rice in Butter until it starts to brown slightly and then add the Onion And Garlic and sauté for a minute.
Mix the Better than Bullion with 1/4 c hot water and dissolve it together, then add the other 1/2 c water to make the 3/4 c, of the broth that the recipe called for.
Pour the cooked Rice into a Cassarole dish or leave it in the oven safe frying pan.
Pour the Broth evenly over the Rice and Onions. Put the chicken thighs, skin side up on the Rice. Mix the Mushroom soup with the Milk, and pour evenly over the Chicken and Rice. Cover and place in the Oven. After 1 hr, uncover the Casserole…check the rice to see if it may need a bit more water,..if so add it now, then place it back in the Oven for 10 min, then turn the Oven to Broil for the last 5 min.

Sous Vide Chuck Roast (Pot Roast) IP 48 hr Soak

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.

Fill 2/3 full of hot tap water, mine is like 133°.

Hands off Oven Roasted veggies. Yum. Ez serve. 350 40-45 min.

Artichokes IP

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.

These are Globes… and yes, even though the one was starting to bloom, it was still good to cook and eat.

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.

Notice the Hot water in the Bowl to keep this Sauce warm.

Mock Hollandaise Sauce

This Sauce goes well on Eggs Benedict, Artichokes, Chicken Cordon Bleu, Asparagus etc.

1 c Mayonaise (Best Foods/Hellman’s)

2 Tbsp Melted Butter

1 Clove Garlic Minced or a few shakes of powder

1 Tbsp Costco’s Better than Bullion Chicken

2 Tbsp very Hot Water

Optional….A few shakes of hot sauce or Shriracha.
Optional….powdered parmesean cheese, but you will have to add more butter and hot water.

Use two containers, (your going to set the Mixed Sauce into a bowl of hot water)

Do not microwave this as it will Break the sauce.

Cashew Cream

Cashew Cream is a nut milk, that can be added to Soups and most dishes that call for Cream.

1 C Raw Cashews

1 1/2 c water

Add add the water to Cashews in a bowl of container and let them soak for a few hours to overnight until they are soft.

Pour the Cashews and water into a Vitamix and mix until smooth and creamy. Pour into a container and store in the frig for Up to a week.

Optional..Add a pinch of Sugar or Salt for whatever you may be looking for in it.