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Beef, Dinner, Lactose Free, Pressure Cooker, Recipes

Pressure Cooker Cola Braised Short Ribs

June 12, 2018

Pressure Cooker Cola Braised Short Ribs

These fall-apart tender short ribs make a quick dinner thanks to the magic of the pressure cooker.  On any given day, I look at dozens of recipes on-line and this one from Chowhound really stood out.  I must admit when I read “cola braised” my attention was drawn in.  I’ve loved Coca-Cola since I was a teenager.  I know sweet sodas are frowned upon these days, but I do enjoy a Coca-Cola once in a while. It’s the real thing after all!  Anyway, you might think the recipe makes sticky, sweet ribs but the combination of ingredients produces a perfectly divine, savory sauce that just begs for a bed of creamy polenta beneath it.

Boneless Short Ribs

The original recipe calls for bone-in short ribs.  I tried this the first time around, but found that the bones just got in the way and the membrane surrounding the bones was unpleasant.  I found beautiful boneless short ribs at Costco.  This is definitely the way to go.

Mini Coca-Cola

Two mini cans of Coca-Cola are perfect for this recipe.

Pressure Cooker Cola Braised Short Ribs

You can see how tender the short ribs become after just 40 minutes in the pressure cooker.

Pressure Cooker Cola Braised Short Ribs

Pressure Cooker Cola Braised Short Ribs
 
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Adapted from Amy Wisniewski - Chowhound
Author:
Serves: 4-6
Ingredients
  • 2 teaspoons kosher salt
  • 2 teaspoons paprika
  • ¾ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper (and up to 1 teaspoon for more heat)
  • ½ teaspoon ground cumin
  • 4 pounds boneless short ribs, cut into 2½-inch length pieces
  • 2 tablespoons olive oil
  • 6 medium garlic cloves, peeled and smashed
  • ½ medium onion, small dice
  • 2 mini cans Coca Cola 7.5 ounces each
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons water
Preparation
  1. Combine the salt, paprika, black pepper, cayenne, and cumin in a small bowl. Rub the spice mixture evenly on all sides of the short ribs. Set aside.
  2. Heat the oil in a 6 - 8-quart stove-top pressure cooker over medium heat until shimmering. Working in batches, add enough short ribs to cover the bottom of the cooker without crowding them. Sear short ribs on both sides until nicely browned, about 5 minutes per batch. Transfer short ribs to a large plate and repeat with the remaining short ribs.
  3. Add the garlic and onion to the cooker and cook until softened, about 4 minutes. Add the Coca- Cola, soy sauce, and Worcestershire and using a wooden spoon, scrape up the browned bits from the bottom of the pressure cooker.
  4. Return the ribs to the pressure cooker, turn to coat them in the sauce, and lock the lid in place. Increase the heat and bring the cooker to high pressure. Adjust the heat to maintain high pressure per the instructions of your pressure cooker and cook for 40 minutes.
  5. Remove the pressure cooker from the heat and allow pressure to come down naturally for about 15 minutes. Carefully quick-release any pressure left in the cooker, then remove the lid.
  6. Transfer the ribs to a large plate and set aside. Pour the liquid through a strainer disposing of any solids. Return strained liquid to the pressure cooker over medium-high heat and bring the sauce to a boil. Mix the cornstarch and water together. Add half of the cornstarch mixture to the sauce, whisking constantly until the sauce is glossy and thickened (about 30 seconds). Add a bit more cornstarch mixture if you want a thicker sauce. Remove from the heat and add the reserved short ribs to the sauce, coating well before serving.

 

Dinner, Italian, Lactose Free, Pork, Recipes, Sauces

Pork Tenderloin Saltimbocca

May 27, 2018

Pork Tenderloin Saltimbocca

Saltimbocca is typically made with veal, however, pork tenderloin (and chicken breasts) is easier to find, especially here on Maui.  Pork tenderloin is our choice for this “deconstructed” version of the dish as it is lean, tender, and lends itself well to flavorful sauces such as this one with sherry, aromatic sage, garlic, and a crispy, salty prosciutto topping.  A simple fresh tomato pasta pairs well with the saltimbocca though roasted potatoes or rice pilaf would be equally delicious.

Prosciutto

Pre-cut packaged prosciutto is easy to work with and fries up nice and crispy.  If you prefer to order from your deli counter, ask them to cut the prosciutto into thin slices.  If the prosciutto is cut too thick, it won’t be very crispy once fried.  Note: don’t skimp on the crispy prosciutto!

Cremini Mushrooms

Creminis are one of my favorite mushrooms. They are flavorful, meaty and do not expel much liquid once they are cooked.  White button mushrooms can be substituted if you are unable to find creminis.

Fresh Sage Leaves

Use fresh sage leaves for this recipe.  Most markets sell sage in small bags year round.

Sherry & Mushroom Sauce

The secret ingredient to this luxurious sauce, or any brown sauce for that matter, is demi-glace.  I always have a jar on hand from Williams Sonoma. Once I open the jar, I divvy it up into mini plastic containers then freeze them to use as needed.  The demi-glace is essential for making this sauce especially rich and flavorful.

Pork Tenderloin Saltimbocca

Pork Tenderloin Saltimbocca
 
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Author:
Recipe type: Adapted from Cuisine at Home
Serves: 2
Ingredients
  • 12 ounces pork tenderloin, trimmed
  • kosher salt
  • freshly ground black pepper
  • all-purpose flour
  • 2 tablespoons extra virgin olive oil, divided
  • 1½ ounces prosciutto, diced
  • 8 ounces cremini mushrooms, sliced
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon veal or beef demi glace (whisked with a few tablespoons of the chicken broth then added back to the remainder of the broth)
  • ½ cup dry sherry (or Marsala)
  • ½ cup chicken broth
  • 1 tablespoon Earth Balance Buttery Sticks (or unsalted butter)
  • 1 tablespoon minced fresh sage
Preparation
  1. Slice pork tenderloin into ¾-inch thick pieces. Pound each piece into ⅓-inch thick medallions. Season with salt and pepper and dredge in flour. Set aside.
  2. In a large skillet heat a teaspoon of olive oil over medium heat. Add prosciutto and cook until crisp, about 4 minutes; transfer to a paper-towel-lined plate. Add a tablespoon of olive oil to the pan and cook pork medallions until browned, about 2 minutes per side, or until the internal temperature reads 145 degrees with an instant read thermometer. Transfer to a plate and cover with foil to keep warm.
  3. Add 2 teaspoons olive oil to the pan and sauté mushrooms until they are nicely browned, about 5 minutes. Add garlic; cook 1 minute.
  4. Deglaze pan with sherry and broth mixture, scraping up any browned bits; bring to a boil. Turn heat down to medium-heat (a good simmer) and cook sauce until the liquid is reduced by half, about 4-5 minutes.
  5. Stir in butter and sage. Return pork medallions to the sauce and warm gently. Transfer pork and sauce to a serving dish and top with crispy prosciutto.

 

Bread, Breakfast, Dinner, Fruit, Lactose Free, Recipes, Sandwiches

Avocado, Tuna & Pickled Red Onion Toast

May 4, 2018

Tuna, Avocado & Pickled Onion Toast

Our “winter” months bring us superb avocados from our Green Gold and Sharwil trees.  They both produce fruit with creamy, rich interiors.  At times the trees are so heavy with fruit the branches must be propped up. And, for several months we have far more avocados than we can eat, but they don’t go to waste. There are many evenings and early mornings when I make big batches of guacamole to take to work and share with our neighbors.  Other favorite avocado dishes are pesto, pan-seared tuna with avocado, and fish tacos with avocado crema and of course avocado toast. I call this version deluxe avocado toast. Pickled red onions and tuna in olive oil along with those delicious Castelvetrano olives make for a fine and satisfying meal.

Green Gold Avocados

The Green Gold avocado is probably my favorite.  The tree is a heavy bearer of rich and creamy fruit that never turns brown even when made into guacamole.

Pickled Red Onions

The pickled red onions are slightly tangy, a perfect, colorful addition to the avocado toast.

Ortiz Tuna

Ortiz Tuna in Olive Oil

Being a big fan of tuna, I have tried many different brands over the years.  For salad nicoise and toast, tuna in olive oil is the only way to go.  Ortiz and As do Mar are both excellent tuna options.  These days they are readily available on-line for purchase.

Tuna, Avocado & Pickled Onion Toast

Avocado, Tuna & Pickled Red Onion Toast
 
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Avocado Toast adapted from Cooking Light magazine Pickled Red Onions from A Farmgirl's Dabbles blog
Author:
Serves: 2
Ingredients
  • For the pickled onions:
  • ½ large red onion, thinly sliced
  • ½ cup apple cider vinegar
  • ¼ cup red wine vinegar
  • ⅛ cup granulated sugar
  • ½ teaspoon kosher salt
  • pinch of allspice
  • pinch of red pepper flakes
  • For the avocado toast:
  • 1 large ripe avocado, sliced
  • 2 large pieces country sourdough bread or 4 pieces whole wheat bread
  • 1 tablespoon Vegenaise (or regular mayonnaise)
  • Maldon sea salt or other flaky salt
  • freshly ground black pepper
  • 1 (4 ounce) can tuna in olive oil (Ortiz recommended)
  • 1 tablespoon fresh flat-leaf parsley torn into pieces
  • 2 tablespoons sliced almonds, toasted
  • 2 tablespoons pitted Castelvetrano olives, coarsely chopped
Preparation
  1. Place onions in a small bowl. Bring vinegars, sugar and salt to a gentle boil, stirring to dissolve sugar. Remove from the heat and add the allspice and red pepper flakes. Pour vinegar mixture over the onions and let cool completely. Store in a jar in the refrigerator until ready to use.
  2. Toast bread until nicely browned. Spread Vegenaise over the toasts. Divide avocado slices between the toast and mash gently with a fork. Season with salt and pepper. Top evenly with tuna, pickled onions, parsley, almonds, and olives.Season again with salt and pepper. Serve right away.

 

Dinner, Lactose Free, Pork, Recipes, Veggies

Ginger Pork Udon with Baby Bok Choy

April 12, 2018

Ginger Pork Udon with Bok Choy

One of the best restaurants here in Maui is Star Noodle.  They feature a superb eclectic Asian menu that we enjoy each time we dine there.  We particularly enjoy one of their noodle dishes: “Lahaina Fried Soup.” The combination of savory ground pork and fresh noodles is irresistible. I was looking for a dish with a similar flavor profile when I discovered this recipe. With perfectly seasoned pork, chewy udon noodles, and crisp baby bok choy, it is a dish I will be making often. The original recipe by Melissa Clark at NYT Cooking calls for rice noodles but I couldn’t resist fresh udon made by Sun Noodles, the renowned artisan noodle producer.

Fresh Udon

Sun Noodles originated in Honolulu in the late 1980’s.  Today, they make more than 600 types of noodles, many of which were created specifically for individual ramen shops and restaurants all over the world.  Luckily, there are a few markets in Hawaii that sell a selection of their noodles for the home cook such as ramen, soba and udon.

Fresh Udon

Baby Bok Choy

With their crisp, juicy stems and tender dark green leaves, baby bok choy is a perfect vegetable for stir frying, or simply steamed and drizzled with soy sauce and sesame oil.

Ginger Pork Udon with Bok Choy

Ginger Pork Udon with Bok Choy

Ginger Pork Udon with Bok Choy
 
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Adapted from The New York Times
Author:
Serves: 4
Ingredients
  • 1 pound baby bok choy
  • 16 ounces fresh udon (or noodles of your choice)
  • 1 tablespoon + 2 teaspoons neutral oil
  • 1 pound lean ground pork
  • ½ teaspoon kosher salt
  • 4 tablespoons soy sauce, divided
  • 1½ tablespoons rice vinegar, divided (not seasoned)
  • ½ cup sliced scallions, divided
  • 2 teaspoons finely minced ginger
  • 2 medium garlic cloves, finely minced
  • few dashes of red chile flakes
  • 2 cups bean sprouts
  • ½ teaspoon sesame oil
  • 1 tablespoon toasted sesame seeds
  • cilantro for serving
  • 1 Fresno chile or Thai chile
Preparation
  1. Trim bok choy and separate dark green tops from white stems. Leave the smaller tops whole, cut the larger ones in half. Thinly slice the stems about ⅓-inch wide.
  2. Bring a large pot of salted water to a boil. Add noodles and cook according to package directions. The fresh udon took about 4 minutes. Drain and run under cool water; drain again.
  3. Heat 2 teaspoons oil in a large skillet over medium heat. Add pork and cook, breaking up with a wooden spatula, until golden and cooked through, about 10 minutes. Season with ½ teaspoon kosher salt, 1½ tablespoons soy sauce and ½ tablespoon rice vinegar. Use a slotted spoon to transfer meat to a bowl. Wipe the pan of any residual oil from the pork.
  4. Add remaining 1 tablespoon oil to the pan. Stir in half the scallions, finely chopped ginger, garlic, and chile flakes. Cook until fragrant, about 1 minute. Add bok choy stems and cook until almost tender, about 3 minutes. Toss in leaves and bean sprouts. Cook for another minute or two. Return pork to the skillet.
  5. Toss noodles, remaining 2½ tablespoons soy sauce and 1 tablespoon rice vinegar and sesame oil into the pan. Cook until just warmed through. Taste and adjust seasoning.
  6. Transfer to a large wide bowl and toss with remaining scallions. Sprinkle sesame seeds and cilantro over the top, along with thinly sliced peppers.

 

Beef, Dinner, Lactose Free, Recipes

Beef Kofta with Tahini Sauce

March 27, 2018

Grilled Kofta

I don’t recall where I got the inspiration for these delicious Middle Eastern kebabs.  I’m always looking out for new recipes so it was probably in a magazine or surfing the internet.  In any case, grilled kofta is now one of my favorite dishes.  And, always a plus, they are really quite easy to put together.  Kofta consists of minced meat, usually lamb or beef that is well-spiced and very savory. The meat can be made into patties or meatballs, or put on skewers and grilled above a hot fire.

Kofta Spice Mixture

When I mention well-spiced, I don’t mean spicy hot, but exceptionally flavorful.  Ground coriander, sumac, cinnamon, turmeric, cumin all contribute to making the finished kebab one that is so tasty and well seasoned.

Parsley, Onion, Mint, Bulgur

Many recipes call for grating the onion however I enjoy seeing the little bits of finely minced onion in the meat mixture along with the bulgur and fresh herbs.

Kofta Meat Mixture on Skewers

The first few times we grilled the meat on wide wooden skewers. The only downside is that the skewers burn quickly though a foil shield does help.  Since this recipe will now be on our regular rotation list, we splurged and purchased wide metal skewers through Amazon.  The stainless steel skewers are 5/8″ wide which helps to keep the meat from “spinning” as they cook.  If you use wooden skewers, use flat, wide ones.  I also feel that wrapping the meat around the skewer and pinching it together at the seam, rather than poking the skewer into the meat, helps to keep the meat from loosening up when grilling.

Grilling Kofta

Notice the kofta are not placed directly on the grill surface but suspended just above the grates.  I learned this technique from Homa’s Persian Mama blog. Apparently this mimics the traditional technique of cooking the skewered meat over an open fire. My husband bought 2 stainless steel pipes from the hardware store that fit perfectly on the grill grates.  The pipes and new metal skewers were made for one another as you can see above.  I noticed that many recipes call for grilling the kofta directly on the grates so feel free to do just that if you don’t have the tools to cook the kofta as we did.  Just watch them closely so they don’t burn.

Grilled Kofta

The kofta are always so juicy even when using lean ground sirloin.  Lots of minced onion, a bit of bulgur and an egg keep the meat perfectly moist.

Tahini Sauce

Serve a simple tahini sauce with your grilled kofta.  Stuff the kofta along with crunchy cucumbers and fresh mint into a warm pita and drizzle in some tahini sauce.

Pita Bread

I made some fresh pitas one morning to go along with the kofta.  Homemade pitas are so much fresher than the ones I find at the market on Maui.  But in a pinch, store-bought pitas are fine once warmed up.

Grilled Kofta

Kofta in Pita Bread

Beef Kofta with Tahini Sauce
 
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Author:
Serves: 4
Ingredients
  • For the Kofta
  • 1 pound ground sirloin or lean ground beef
  • ¼ cup soaked bulgur (soak bulgur in hot water for 30 minutes, drain well, measure ¼ cup)
  • ½ cup very finely minced onion
  • 1 medium garlic clove finely minced
  • 1 large egg lightly beaten
  • ¼ cup finely chopped parsley
  • 2 tablespoons finely chopped fresh mint
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon cayenne pepper (more if you want a spicy kofta)
  • ½ teaspoon ground coriander
  • ½ teaspoon ground sumac (optional)
  • 1½ teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • For the Tahini Sauce
  • 6 tablespoons well-stirred tahini
  • 6 tablespoons fresh lemon juice
  • 4 tablespoons sour cream
  • 2 teaspoons water
  • ½ teaspoon kosher salt
  • dash of cayenne pepper
  • ⅛ - ¼ teaspoon finely minced garlic
  • 1 teaspoon finely chopped parsley
  • 1 teaspoon finely chopped mint
  • sumac or cayenne for topping (optional)
Preparation
  1. If using wooden skewers, soak 8 in water for 30 minutes.
  2. Mix all ingredients together for tahini sauce. If it is too thick add a bit of water to thin it out. Refrigerate until ready to use.
  3. Combine all of the kofta ingredients in a large bowl. Mix gently to combine all ingredients.
  4. Divide mixture in 8 equal portions. Shape each piece into a 5-inch sausage shape and flatten until 2-inches wide and about ½-inch thick. Press skewer into the center forming meat around the skewer. Pinch seams together and firmly reshape the meat to ensure it fits snugly on the skewer. Shape the meat so that it is flat rather than round. Using your thumb and index finger make indentations in the meat every inch from top to bottom. The ridges in the meat help it to cook evenly and quickly.
  5. When you are ready to grill the kofta, heat the gas grill to high. Grill the kofta suspended above the grates for 3 minutes, then turn over and continue to grill until cooked through. Check the kofta now and then when grilling to ensure they are not burning, turning as needed.
  6. Serve kofta with warm pita bread or saffron rice along with diced cucumbers, tomatoes, red onion, assorted olives, shredded lettuce, fresh mint and tahini sauce.

Chicken, Dinner, Lactose Free, Recipes

Crispy Chicken Tenders

March 10, 2018

Crispy Chicken Tenders

Chicken is one of the most versatile sources of protein.  Each of its parts, breasts, thighs, legs, and tenders can be prepared in their own unique ways. There was a time that I would never consider eating chicken thighs but that time is long gone and of course we regularly enjoy breasts in many preparations. Tenders are now one of my favorite chicken parts.  As their name implies, they are so tender and moist which makes them hard to resist.  Sesame seeds are one of my favorite ingredients to use whether I’m baking bread, making somen salad, smashed cucumber salad or using them as part of a crispy coating for this chicken recipe.  Many times panko or other types of bread crumbs are used for breading chicken, but this time I’m using crushed corn flakes.  The corn flakes, almonds and sesame seeds make a perfectly crispy coating.

Crushed Cornflakes

Crush the corn flakes and almonds in a Ziploc bag then toss in the raw sesame seeds. I use a smooth meat pounder but you could also use a small heavy pot or skillet and get the same results.

Breaded Tenders

The chicken tenders turn out perfectly crisp.  Serve them with sauce on the side, in a sandwich or with melted cheese over the top alongside spaghetti and red sauce.

Crispy Chicken Tenders

Crispy Chicken Tenders
 
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Adapted from Food & Wine magazine
Author:
Serves: 4
Ingredients
  • 8 chicken tenders
  • 1 teaspoon kosher salt
  • ¼ scant teaspoon garlic powder
  • ¼ scant teaspoon onion powder
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon paprika (optional)
  • ⅛ teaspoon cayenne pepper (optional)
  • 2¾ cups corn flakes, crushed
  • ¼ cup sliced almonds, crushed
  • ¼ cup raw sesame seeds
  • all-purpose flour for dredging
  • 2 extra-large eggs
  • 2 tablespoons half and half or 1 tablespoon sour cream (I use Organic Valley and Green Valley lactose free dairy products)
Preparation
  1. Combine the salt, garlic powder, onion powder, pepper, paprika and cayenne pepper in a small dish.
  2. Remove the tendon that runs down the underside of each chicken tender. Place tenders on a plate and season both sides with the salt & spice mixture. (Depending on the size of your tenders you may not need all of the salt mixture).
  3. Place corn flakes and almonds in a Ziploc bag and crush with a meat pounder or small heavy pot. Pour in sesame seeds and transfer mixture to a large paper plate.
  4. Place ½ cup flour on another large paper plate.
  5. Combine egg and half and half or sour cream in a shallow bowl.
  6. Working with two pieces of chicken at a time, dip each in flour, shaking off excess. Dip chicken into egg mixture and allow excess to drip off. Repeat once again with flour and egg. Transfer to corn flake mixture scooping crumbs on top of chicken. Gently press to ensure each piece is nicely coated on both sides. Continue with the rest of the chicken tenders.
  7. Heat ¼-inch of canola oil in a large deep skillet over moderate heat. Once oil is hot, add 4 chicken tenders to the pan. Cook for 2½ minutes until nicely browned, then flip and cook until internal temperature reads 160 degrees, about 2 minutes longer. Transfer chicken to a plate and cook the remaining for pieces.
  8. Serve chicken with your favorite dipping sauce, in a sandwich, or with pasta and red sauce.

 

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