I've read that risotto can turn out very well when made in a pressure cooker, rather than slowly stirred over low heat. I've never tried it personally but have read good things. Part of me wants to be very old-fashioned in my outlook and say that part of makes risotto so excellent is all the work you have to put in to making it. But that's not true. The only thing that could make risotto any better than it already is would be if it didn't take so much damn work.
Cook's Illustrated has a recipe for a no-stir risotto. It's the recipe my wife uses and it's delicious. I'll find it and post it on the weekend.
I love this recipe. Healthy, cheap, low carbs, and quick to make. I tend to cook in big batches ('prison cooking', as my housemates refer to it) so this will make a hell of a lot. Halve recipe if you don't like to freeze things. Chicken Cacciatore Ingredients: 12 skinless chicken thighs (drumsticks are traditional and cheaper, but I try to avoid chicken skin where possible). 1 large onion, chopped 2 celery sticks, chopped 2 carrots, peeled, chopped 200g sliced pancetta, chopped 3 garlic cloves, crushed 200g button mushrooms, sliced 100ml dry white wine (I actually hate the sour taste you get when cooking with white wine so I just replaced this with more stock, but depends what you prefer). 150ml chicken stock 800g can diced tomatoes 1 tbs balsamic vinegar 1 tbs chopped fresh rosemary 4 bay leaves 1 cup pitted Kalamata olives Method: 1. Brown the chicken, then transfer to a plate and set aside. Add the onion, celery, carrot and pancetta to the pan and cook over low heat until the onion softens. Add the garlic and mushrooms and cook another couple of minutes. 2. Return chicken pieces to the pan. If you're using wine, add it and simmer for a couple of minutes. Otherwise, just add everything together. Bring it to the boil, then drop the heat to low, cover it, and cook for as long as you like. Initial recipe said 20 minutes but I ended up simmering it for an hour and a half and it was bomb. That's it! Glorious.
Bacon Jam, a nectar from the Gods. -1 lb. of bacon diced and fried halfway thru in a cast iron, preferably. Remove bacon and place on paper towels to dry. -Add 1 yellow onion diced to remaining bacon fat and sauté til translucent. -Turn heat to low and add a clove of minced garlic, a teaspoon of crushed pepper flakes, 1/8 cup of brown sugar, beer, and maple syrup. Simmer for at least 90 minutes. It's a great accompaniment to burgers and steaks.
I have a bacon jam question or two. Do you put the bacon back in the pan once everything else is in there and include it in the 90 min simmer? And to verify it's a 1/8 cup of brown sugar, 1/8 cup of beer and 1/8 cup syrup right? Any specific beer?
Yes, return the bacon and reduce with the 1/8 cups of ingredients. However, those measurements are subjective, and can make or break the jam. I'd add a couple tablespoons of each at a time and adjust as you taste. Any beer but dark. The beer is supposed to hydrate the jam, not overpower it. I add water as well if I don't think the onions are caramelized enough and need to cook longer to mellow them out.
Who doesn't love BBQ'd chicken? In the 8,000+ years humans have cooked chicken over fire, what hasn't been done? Myron Mixon's cupcake chicken has probably been done in one way or another, but his recipe comes to mind as unorthodox and is downright delicious. I'd easily rank it top 3 recipes of all time. The fact it uses the cheapest cut of poultry, the thigh, makes it even more appealing. If does take appx 4 hours though, so save it for a lazy Sunday. -3 pounds of chicken thighs rubbed in yellow mustard and a simple BBQ rub. Refrigerate for a couple hours, The vinegar in the mustard will mellow over time and become almost sweet when cooked. -Take a handful of soaked smoking chips and wrap in aluminum foil, place next to (but not touching) the heating coil in your oven if electric, 6 inches or so from a gas flame. -Take a cupcake/muffin pan and fill each with 2 inches of chicken broth or so. -Place thighs, skin down, in each muffin spot, place into a preheated 400 degree oven. Skin down will ensure when you flip it half way thru, the skin will crisp up and baste the meat. -Glaze with a sauce of your choice and check for doneness after 30 more minutes. The skin should break clean on the first bite, allowing a crispy bite but wih moist meat.
So I'm in the market for a new blender and was wondering if anyone had an opinion on whether or not it's worth it to throw down the high dollars for a Vitamix? Costco is having a special deal on one right now that I would end up going with, just not sure if it's really worth dropping $500 on a blender.
I guess I should have clarified a little more than I originally did. First, this is going to be a business purchase, so I'm able to write the full cost of the purchase off as a business expense on my taxes. Secondly, it's going to be used almost daily so I was really curious to hear from some of the people on here who work in the food industry and may have had some previous experience using one thought of them from a long term usage standpoint. Regardless, I ended up going out and getting the 6300 model today, although I still haven't had a chance to break it out and use it yet. If anyone is interested, I can do a follow-up after I get some solid usage out of it. And lust, your realty ideas intrigue me and I wish to subscribe to your newsletter.
I have a Vitamix, the thing is a fucking beast. You can literally make soup in it. Not just cold soup, it spins at such a high RPM that it will cook the soup right in the blender. If you have a real need for a good blender, even though it's expensive, the Vitamix line of blenders will be the last blender you own. They offer a 7 year full parts and labor warranty plus they pay for shipping both ways on the blender. If you trash it after year 5, you can just get it replaced with a brand new one and basically get 15 years out of one blender purchase. I know it sounds mildly ridiculous, but if you use a blender as a part of your daily routine, it's hands down the best overall value.
The ex wife and the kid were sick with the stomach flu all weekend, so I made them a big batch of Chicken Noodle Soup. It's pretty damn good Here's my recipe Chicken Noodle Soup 2 large chicken breasts savory seasoning or italian seasoning to cover salt and pepper to cover 4 tablespoons olive oil 3/4 large sweet onion chopped 2 large ribs celery cut 1/2" thick 4 medium carrots cut diagonally 1/2" thick 5 cloves of garlic chopped/minced 3 bay leaves 3 tablespoons of oregano tablespoon of thyme tablespoon of minced ginger (optional) salt and pepper to taste 64 ounces (8 cups) of homemade or low sodium chicken stock 12 ounces of dried wide egg noodles Preparation Cover chicken with either seasoning, salt and pepper Bake in oven at 350 degrees for 20-25 minutes Allow to cool and slice thin and cut into smaller pieces Add olive oil to large soup pot, allow to cover bottom Add sweet onion, celery, carrots, garlic and bay leaves and cook over medium heat until soft, but not browned, about ten minutes Add salt and pepper Pour in the chicken stock and bring to boil, reduce heat and add oregano, thyme and ginger Allow to simmer for 30 to 45 minutes before adding chicken Fold in chicken If all the ingredients are not covered with stock add water and adjust herbs and spices Simmer for another 30 minutes 15 minutes before serving add noodles and stir into soup Adjust to taste herbs and spices to taste five minutes before serving Serves 8
Adding to the above, it is a perfect base recipe for chicken and dumplings. Also try fresh pasta for the soup rather than the dried. The difference is amazing.
I couldn't agree more, just remember that fresh pasta takes less time to cook. Thank you for the additions
Another great recipe, this is not mine, The Lee Brothers came up with this version of Shrimp and Grits. I cooked it a couple of weeks ago and it was incredible, I also really enjoyed how they cut the shrimp so that they twisted in the sautee pan. Going to make it again tonight. Enjoy! <a class="postlink" href="http://gardenandgun.com/article/ultimate-charleston-shrimp-and-grits" onclick="window.open(this.href);return false;">http://gardenandgun.com/article/ultimat ... -and-grits</a>
Anybody looking for a decent set of Stainless cookware, this is a good price at 90 bucks for a 12 piece set. <a class="postlink" href="http://homeandcookstore.hostedbyamazon.com/dp/B00C4Q6AT8" onclick="window.open(this.href);return false;">http://homeandcookstore.hostedbyamazon. ... B00C4Q6AT8</a>
Today's dinner for the guys: Jamaican jerk pork with corn bread muffins and green beans. The jerk pork turned out really well. I used this recipe: <a class="postlink" href="http://www.jamaicatravelandculture.com/food_and_drink/jerk_pork.htm" onclick="window.open(this.href);return false;">http://www.jamaicatravelandculture.com/ ... k_pork.htm</a> . It has a good kick but isn't overwhelmingly spicy.