Pressure Cooker Chuck Roast

Posted on June 9, 2013 by Josh

 

Pressure Cooker Chuck Roast

Pressure Cooker Chuck Roast is one of the simplest of pressure cooker recipes.  The roast cooks up quickly and easily.  Rewarding you with a tender cut of beef.  This simple chuck roast recipe is sure to please.

Gather

One beef chuck roast, 2 to 5 pounds.  I prefer bone-in if available, I like the flavor.

One onion diced

Three cloves of garlic minced or sliced

One Tablespoon of dried thyme

Salt and Pepper to taste

One cup of broth or water

One fourth cup red wine (optional)

Preparation

Put the roast into the pressure cooker.  I encourage to get the Presto 01370 8-Quart Stainless Steel Pressure Cooker, it is large enough for roasts and useful for many other recipes as well.  I’m sure you can follow the same directions for an electric pressure cooker chuck roast recipe, I’ve never used one.

Into the pot at you broth and wine, it should be about and inch and one-half deep.  Sprinkle thyme on top on the roast.  Followed by the garlic, onions, salt and pepper.

Lock the lid on and bring up to full pressure.  Follow the manufactures instructions, turning down the heat to the lowest temperature – while still maintaining full pressure.

Cooking

Once at full pressure, set a timer for 45 minutes.

If you want to make pressure cooker chuck roast and vegetables you have a few options.  Set the timer for 35 minutes, add the vegetables and cook for 10 minutes more.  Or after removing the roast, cooking them in the liquid,  Or simply steam them while the roast is cooking.

Once 45 minutes is over, let the pressure release naturally or do a quick release following the manufacturer’s recommendations.

If the roast is not tender, lock the lid on a cook another ten minutes.

Enjoy

Remove the roast and slice into portion.  Strain the liquid and use to make gravy or simply serve in a bowl and use to dip the roast in as you eat it.  The remaining liquid can be saved and used as beef broth in any recipe.

This is very similar to my chuck roast slow cooker recipe, just much faster.  The pressure cooker is a huge time saver in the kitchen and you can easily prepare some amazing meals in them.  I encourage you to get a good book like Cooking Under Pressure to learn all the basics of cooking with a pressure cooker.

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Cooking a Turkey in a Roaster Oven

Posted on December 5, 2012 by Josh

cooking a turkey in a roaster oven is simple

So it is your job to cook the turkey, where should you do the cooking?  A roaster oven is a great option, leaving the kitchen oven open for other cooking.  Plus, you get a moist turkey that cooks simply and easily.
Roaster Ovens are inexpensive and a great way to expand your cooking options.
Preparation

Thaw the turkey.  It is recommended that the turkey be completely thawed before cooking, however I’ve cooked several turkeys in the roaster oven that were still a bit frozen – and they turned out great. Don’t sweat it if it is not completely thawed by the time you are going to cooking.

Place the turkey in the roaster oven.  Pat the skin dry with a paper towel.  Rub skin with olive oil and sprinkle with favorite seasoning.  I just use poultry seasoning.  I also cut up and onion and a few stalks of celery and spread them on the bottom of the pan.

Cooking

Place the lid on and Turn the oven all the way up to the highest setting (450 to 500 degrees) and cook for 30 minutes(this will crisp the skin),  Then turn the roaster down to 325 degrees.

Do not remove the lid until it is time to check the bird, that will let moisture escape and alter cooking time.

Also, the roaster oven cooks faster than a traditional oven.

For small birds (13 pounds and less) first check in 2 hours, for medium birds (14 to 19 pounds) check after 3 hours and large birds (20 pounds and above) check after 4 hours.

Remove from heat when deep in the breast measure 160 degrees, it will continue to heat to 170.

Enjoy

Let the bird rest at least 15 minutes before carving.  Slice for serving.

Now, if it cooked longer than needed and the breast meat dried out a bit, don’t worry.  Strain and defat some of the liquid from the bottom of the roaster and pour over the meat before serving.  Enjoy.

Be sure to save the bones and make some amazing turkey broth!

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Recipe for Bacon Wrapped Dates

Posted on November 24, 2012 by Josh

image of bacon wrapped dates

Here is a simple recipe for bacon wrapped dates.  This appetizer is sure to appeal to many people.  The sweet and salty combine for an amazing treat.

Gather

Whole dates

Thin  sliced bacon

Pecans (or any other nut you’d like to try)

Preparation

Refrigerate the dates for several hours or freeze them for awhile. This makes the dates firm and easier to work with.   Cut the dates in half and remove the seed.  Replace the seed with a couple of pecans (or any other nut you’d like to try).  And, put the date back together.image of cut date

Cut the strips of bacon in half and wrap the dates.  I like to place the dates on the wire rack that come with my broiler pan.  I put the loose end of bacon on the bottom, there is no need for a toothpick.

Cooking

Heat the oven to 400 degrees.

Place the bacon wrapped dates in the heated oven.  And, bake for 15 to 20 minutes.

Cooking time will vary on the bacon thickness

Remove when the bacon is looking golden and crisp.

Enjoy

These are a pleasure to eat when they are warm or cold.  The flavors all compliment each other for this tasty bite sized treat.

Be sure to set a few aside and refrigerate so you can try a few cold.  This is a perfect alternative to pecan pie,

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Bacon Wrapped Oysters

Posted on August 19, 2012 by Josh

photo of bacon wrapped oysters

Wrapping something in bacon only makes it better and oysters are no exception.  These little angels on horseback are becoming a favorite treat of mine.  They are incredibly simple to prepare and are amazing to eat.

I’ll never know where the angels nickname came from, but I think it may have to do with the way the edges of the oyster curls.  Or, some other reason – but I don’t think angels look anything like oysters.

Preparationphoto of Jolly Roger Oysters

Gather some oysters.  I live in Deadwood South Dakota, so I’m glad to find “fresh oysters.”  Luckily my local Safeway carries Jolly Roger Fresh Pacific Oysters.  These huge oysters are tasty.  If your oysters are still in their shell, shuck them

Find some very thin bacon, and wrap the oysters.  For a medium sized oyster a whole piece of bacon works perfect.  Trim if your oysters are small.  Some people use a toothpick to hold the bacon in place – I prefer to just put the loose end on the bottom and as it cooks the bacon acts like shrink wrap and stays on the oyster.

Cooking

Turn your broiler up to high and put the oven rack on the second from the top.  Line your angels in the center of your broiler pan and place directly under the flame.  Cook until the bacon browns to your liking (about 6 minutes), pull them out of the oven and flip them.  Repeat on the other side.

Enjoy

My family doesn’t appreciate oysters the way I do, so I get to eat all of these myself.  I like to eat them just after they come out to the oven (careful not to burn yourself).

If you feel you need to cultivate your love for oysters a bit, I encourage you to pick up a copy of The Hog Island Oyster Lover’s Cookbook: A Guide to Choosing and Savoring Oysters, with 40 Recipes.  This little book is very informative and gets you headed in the right direction for a lifetime of enjoying oysters.

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