Round steak with potatoes, corn, and gravy

 

Ingredients

3-4 lbs of Round Steak (eye, top, bottom)
2 Pouches of Onion Gravy
2 C of Hot Water
1 Medium Yellow Onion, Sliced
3 Cloves of Garlic, Peeled and Smashed
2 T of Butter

Use a skillet and 1 T of butter to sear off both sides of your round steak. I only cooked these on each side for 2 to 3 minutes.

In your Instant Pot, sauté the onions and the garlic in 1 T of Butter.

Add the slices of meat to the pot.

Add the two pouches of the gravy to 2 C of hot water and dissolve.

Pour over the meat and onions.

Set your Instant Pot to the meat setting and cook on high pressure for 20 minutes.

Release the steam and you are ready to serve.

This recipe is best served on top of creamy mashed potatoes and with buttery corn. You can also use rice or egg noodles. But in my opinion, the gravy needs to be with mashed potatoes. If you want to make this recipe in your crock pot, sear the meat in the skillet, and brown the onions and mushrooms in the same skillet and add the gravy mix to your crock and cook on low 8 to 10 hours. Remember to keep the lid on your crock or it will take longer. If you are making this in the oven, do the same steps as the crock, but place the meat, onions and gravy in a casserole dish, cover with foil and bake at 350 degrees for 2.5 hours. You can also add mushrooms to this recipe if you like. Another option is to add in one can of Cream of Mushroom Soup to make it a creamy gravy.

Silky Sicilian Penne

 

One Pan Beef Enchiladas Verdes

 

Rosemary Demi-Glace Pork Chops

 

Oysters with Sherried Garlic Butter

 

6 tablespoons salted butter (3 ounces), divided

3 large garlic cloves, grated (about 2 teaspoons)

1/2 cup dry sherry

1 1/2 teaspoons sherry vinegar

3 tablespoons chopped fresh flat-leaf parsley, plus more for serving

2 dozen oysters on the half shell 

Lemon wedges, for serving

Preheat your grill for medium-high heat (400°F to 450°F).

Melt 3 tablespoons butter in a small skillet over medium-high. Add garlic; cook, constantly stirring, 30 seconds. Carefully add sherry and vinegar; cook, occasionally stirring, until reduced to about 1/4 cup, 8 to 10 minutes. Reduce heat to low. Add remaining three tablespoons of butter, stirring until butter melts. Stir in parsley.

Arrange oysters on a rimmed baking sheet; top each oyster with a scant one teaspoon butter mixture. Place oysters on unoiled grates and grill, covered, just until oyster juices begin to bubble vigorously, 3 to 4 minutes. Serve warm with parsley and lemon.

Oysters Kilpatrick

2 tablespoons Worcestershire sauce
1/4 cup balsamic vinegar
2 tablespoons unsalted butter
1 to 2 dashes Tabasco sauce
2 slices bacon
12 to 24 oysters, shucked

In a small pan, gently heat the Worcestershire sauce, balsamic vinegar, butter, and Tabasco sauce. Stir until combined.  Remove from the heat and set aside.

In a frying pan, cook the bacon slices until crispy.  Transfer to a paper towel to drain.  Once cooled, dice the bacon and set aside.

Place the oven shelf in the topmost position under the broiler and set the oven to broil. On a baking sheet, using aluminum foil, create pockets for the oyster shells to sit in without toppling over.

Arrange the shucked oysters in the foil pockets.  Top each oyster with a spoonful of sauce.  Scatter each with diced bacon.

Broil for 50 to 60 seconds, watching carefully.  Arrange on a serving platter and enjoy. 

Oysters Rockefeller

Ingredients

48 fresh, unopened oysters

1 ½ cups beer

2 cloves garlic

7 black peppercorns

seasoned salt to taste

½ cup butter

1 onion, chopped

1 clove garlic, crushed

1 (10 ounce) package frozen chopped spinach, thawed and drained

8 ounces Monterey Jack cheese, shredded

8 ounces fontina cheese, shredded

8 ounces mozzarella cheese, shredded

½ cup milk

2 teaspoons salt, or to taste

1 teaspoon ground black pepper

2 tablespoons fine bread crumbs

Clean oysters, and place them in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves of garlic, peppercorns, and seasoned salt. Bring to a boil. Remove from heat, drain, and cool.

Preheat the oven to 425 degrees F (220 degrees C.)

Once oysters are cooled, break off and discard the top shell. Arrange oysters on a baking sheet.

Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low; stir in spinach,

Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in milk; season with salt and pepper.

Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.

Bake in the preheated oven until golden and bubbly, approximately 8 to 10 minutes

Salmon with Citrus Chile Sauce

Ingredients

4 jalapeños, seeds removed (leave some seeds in if you like more heat)

2 garlic cloves

Kosher salt

Zest of ½ grapefruit

2 tsp. honey

6 Tbsp. extra-virgin olive oil, divided

2 bunches broccolini, cut into 2" pieces

4 (5–6-oz.) skin-on, boneless salmon fillets

2 Belgian endive, leaves separated, cut into large pieces

¼ cup fresh grapefruit juice

3 Tbsp. unseasoned rice vinegar

Toasted sesame seeds (for serving)

1. Step 1

   Pulse jalapeños, garlic, and a pinch of salt in a food processor to a coarse paste (you can also smash with a mortar and pestle or finely chop jalapeños and garlic on a cutting board, sprinkle with a pinch of salt, and crush with the side of a chef’s knife).

   Step 2

   Transfer paste to a small bowl and add grapefruit zest, honey, and 2 Tbsp. oil; toss to combine. Set sauce aside.

   Step 3

   Heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Add broccolini and cook, tossing occasionally, until crisp-tender and charred in spots, about 5 minutes. Divide among plates.

   Step 4

   Heat remaining 2 Tbsp. oil in same skillet over medium. Season salmon with salt and cook, skin side down, until skin is browned and crisp, 6–8 minutes. Turn and cook on flesh side just until cooked through, about 1 minute.

   Step 5

   Add endive to broccolini on plates; season with salt. Set salmon on top. Stir grapefruit juice and vinegar into reserved sauce and spoon over salmon and vegetables. Sprinkle with sesame seeds.

Homemade Italian Capicola

 

INGREDIENTS

  

• For the Curing Rub:
• 3 pounds pork coppa or pork loin (coppa is the traditional and preferred cut (we highly recommend it if you can get one from your butcher), see blog post for description)
• 2 1/2 tablespoons sea salt
• 2 tablespoons sugar
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon curing salt #1 (aka Prague powder) (this is essential for maintaining the pink color of the meat as opposed to brown/gray once it's cooked)
• For the Seasoning Rub (feel free to tweak according to preference):
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 1 1/2 teaspoons black peppercorns
• 3/4 teaspoons anise seeds
• 1/2 teaspoon red pepper flakes
• You'll also need:
• meat netting, size 24

INSTRUCTIONS

 

• To make the cure, place the sea salt, sugar, red pepper flakes and pink curing salt in a coffee/spice grinder or use a mortar and pestle to grind them.  (It is essential that the pink salt is evenly distributed in the rub.)

  Place the pork in a large bowl or on a work surface and massage the rub into the pork, making sure to get every nook and cranny.

  Wrap the pork tightly in plastic wrap and refrigerate it for 5 days.  After 5 days flip it over so the bottom side is up and refrigerate it for another 5 days.
• After 10 days unwrap the meat. It will be firmer to the touch. Thoroughly rinse it under cold water to remove all the spices and set it aside while you prepare the final rub.

  To make the rub, place the fennel seeds, coriander seeds, anise seeds, red pepper flakes and black peppercorns in a coffee/spice grinder or use a mortal and pestle to grind the spices until you get a coarse rub. Lightly blot the coppa with a paper towel.

  Spread the rub out onto a plate or work surface and roll the coppa in it, coating all sides. Use up all the spice rub to coat the meat.
• Next you'll need a #24 netting roll. Cut a piece of netting off the roll that is a few inches longer than your coppa.

  Stretch the netting and feed the coppa through it (unless you have a ham-stuffing funnel, it's easiest to do this with two people).
• Preheat the oven to 250 degrees F. Fill a pan up with water and place it on the middle rack of the oven. This will create humidity as the coppa cooks to keep the coppa moist. Place the coppa on a roasting pan fitted with a wire rack and place the pan on the top rack of the oven. Cook the coppa for 1 hour, then turn the coppa over so the bottom side is up and bake it for another hour or until the internal temperature reaches 145-150 degrees F. Don't overcook or the meat will be dry.
• Be patient, it's not quite ready yet!  Remove the coppa, place it on a plate and refrigerate uncovered for 4 hours.
• At that point your homemade Italian capicola is ready to eat! Slice it thinly and enjoy it on your sandwiches, pizzas or eaten on its own!  (For professional looking deli meat slices, use an electric meat slicer.)  

  To store, keep it wrapped tightly in plastic wrap in the refrigerator where it will keep for up to 2 weeks.

  The sliced capicola can also be frozen for up to a couple of months.

Homemade Bacon

 

INGREDIENTS

  

• For the Wet Cure Method:
• 5 pounds pork belly , skin removed
• 6 cups cool water
• 1/2 cup kosher salt
• 1/2 cup packed dark brown sugar (optional, if you want a sweet bacon)
• 2 teaspoons Prague powder #1 (measure carefully)
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• For the Dry Cure Method:
• 5 pounds pork belly , skin removed
• 1/4 cup kosher salt
• 1/4 cup packed dark brown sugar (optional, if you want a sweet bacon)
• 1 teaspoon Prague powder #1 (measure carefully)
• Coarsely crushed black peppercorns (optional and amount according to personal preference)

INSTRUCTIONS

 

• For the Wet Cure Method:

  Add all the cure ingredients together in a large bowl and stir.  Place the pork belly in gallon ziplock bag or container that just fits the size of the pork belly and pour the brine over it.  If using a ziplock bag, place the bag in a container in case there is any leakage.  Place it in the refrigerator for 7 days, flipping the bag over (or the pork belly itself if curing it in a container) every 2 days to ensure both sides of the pork belly are equally cured.

  **A one-gallon bag will hold a 3-pound pork belly.  If you're following the recipe to use a 5 pound pork belly and plan on using the wet cure method with ziplock bags you can cut the pork belly in half and divide the brine equally between the two bags.
• After 7 days the pork belly will have firmed up. Remove the pork belly from the brine and thoroughly rinse it off. Some people say you should let the slab of bacon air dry for up to 24 hours before you smoke it. But many experts agree there is no need to do this. These experts argue that in leaving it wet the smoke actually sticks to the bacon better than if it's dry.  At this point if you like you can rub it down with some cracked peppercorns and, if you want it sweeter, some brown sugar, honey or maple syrup.  Proceed to smoking (see below).  
• For the Dry Cure Method:

  Place all the dry cure ingredients in bowl and stir to thoroughly combine them.  It is essential that the pink curing salt is evenly distributed across the whole pork belly.  We recommend using a spice/coffee grinder, a small blender or a mortar and pestle.   

  Thoroughly and evenly rub down all sides of the pork belly with the dry rub.  Place it in a ziplock bag or container (like a casserole dish), with the fatty layer side down, and cover it with plastic wrap.  Refrigerate it for 5 days.  Flip the bacon over, redistribute the liquid that will have formed (if it's in a ziplock bag simply turn the bag over and give it a massage), and refrigerate for another 5 days. After 10 days the pork belly will have become quite firm and stiff.  Remove it from the the container or bag, rinse thoroughly, and pat dry with paper towels. At this point if you like you can rub it down with some cracked peppercorns and, if you want it sweeter, some brown sugar, honey or maple syrup.  Proceed to smoking.
• To Smoke the Bacon:

  Preheat your smoker to 175-180 degrees F (do not exceed 200 F).  (We use and love the Masterbuilt Digital Smoker).  Smoke the bacon fat side up (as the fat renders it will run down over the meat) for 3+ hours or until the internal temperature of the bacon reaches 150 degrees F.  (We use and recommend this instant read thermometer.)  Add a handful of wood chips a couple of times during the smoking process. (Good options include hickory, apple or cherry.)

  If you're using a grill, set up it up for 2-zone cooking and smoke the bacon over indirect heat at 175-180 degrees F (don't exceed 200 F) for about 3 hours or until the internal temperature of the bacon reaches 150 degrees F.

  Once the bacon reaches an internal temperature of 150 degrees F, transfer the bacon to a plate and immediately place it in the fridge to cool down.
• To slice the bacon, slice it across the grain.  You can use a large sharp knife or, for perfectly uniform/professional slices use a meat slicer.

Miso Ramen

 

Ingredients

• 4 teaspoons vegetable oil, divided

• 1 lb shiitake mushrooms, stems removed

• 6 bunch scallions, sliced, white and green parts separated

• 1 inch piece fresh ginger, peeled and finely chopped

• 5 cloves garlic, chopped

• 8 cups vegetable broth

• 3 tablespoons white miso

• 2 tablespoons soy sauce

• 2 tablespoon toasted sesame oil

• 4 large eggs

• 16 oz. fresh ramen noodles or 5 3-oz. packets dry ramen

• 2 heads baby bok choy, quartered lengthwise

• 2 teaspoons toasted sesame seeds

• 2 teaspoons crushed red pepper flakes

• Toasted nori, for garnish (optional)

Directions

1. Heat 2 teaspoons vegetable oil in a large saucepan over medium-high. Add mushrooms and cook until beginning to brown, about 4 minutes. Remove from pot.

2. Reduce heat to medium and add remaining 2 teaspoons oil to pot. Add scallion whites, ginger, and garlic. Cook, stirring, until fragrant, about 2 minutes. Add broth and bring to a simmer.

3. Remove a ladleful of broth from the pot and transfer to a small bowl; add miso and whisk until smooth. Return to pot; add tamari and sesame oil.

4. Lower eggs into a large pot of gently boiling water; cook for 6 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water. Set aside.

5. Return water to a boil. Add noodles and bok choy; cook until noodles are al dente and bok choy turns bright green, 2 to 3 minutes. Drain; remove bok choy. Rinse noodles under cold water, then drain again. Divide noodles and bok choy among bowls.

6. Peel eggs and halve lengthwise.

7. Pour broth over noodles. Top with mushrooms, eggs, and scallion greens. Roughly chop sesame seeds and red pepper flakes; sprinkle over bowls. Crumble nori over each bowl, if desired.

Braised Chicken with Mushrooms and Leeks

 

Ingredients

Ingredient Checklist

• 3 tablespoons grapeseed or avocado oil, divided
• 1 pound boneless, skinless chicken thighs, trimmed
• ¾ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 12 ounces mixed mushrooms, coarsely chopped
• 2 cups sliced leek (1 medium), rinsed well
• 2 cloves garlic, minced
• 2 teaspoons chopped fresh thyme or tarragon, plus more for garnish
• 3 tablespoons all-purpose flour
• 3 cups low-sodium chicken broth
• 2 cups frozen peas
• 1 tablespoon Dijon mustard

Directions

Instructions Checklist

• Step 1

  Heat 1 tablespoon oil in a large pot over medium heat. Pat chicken dry and sprinkle with 1/4 teaspoon each salt and pepper. Add the chicken to the pot and cook until browned on both sides, 6 to 8 minutes total. Transfer to a clean plate.

• Step 2

  Add the remaining 2 tablespoons oil and mushrooms to the pan and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Stir in leek and cook, stirring occasionally, until the leek is just starting to soften, about 4 minutes. Stir in garlic and thyme (or tarragon) and cook until fragrant, about 1 minute. Sprinkle the mixture with flour and cook, stirring, for 1 minute.

• Step 3

  Add broth, increase heat to high and bring to a simmer, scraping up any browned bits. Adjust heat to maintain a low simmer. Return the chicken and any accumulated juices, cover and cook until an instant-read thermometer inserted in the thickest part of a thigh registers 165 degrees F, about 10 minutes. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

• Step 4

  Transfer the chicken to a serving platter. Add peas and mustard to the sauce and cook, uncovered, until the peas are heated through, about 2 minutes. Ladle the sauce over the chicken and garnish with more thyme (or tarragon), if desired

AC's Pimento Mac n' Cheese Custard

 

Makes 12 to 16 servings

Ingredients

• Kosher salt
• 8 ounces elbow macaroni
• 8 ounces white cheddar cheese, shredded
• 4 ounces aged cheddar cheese, shredded
• 4 ounces Parmesan cheese, grated
• 1 cup jarred pimentos, chopped
• 2 tablespoons all-purpose flour
• 6 large eggs
• 2 tablespoons hot sauce (such as Tabasco)
• One 12-ounce can evaporated milk
• 1 cup half-and-half
• 8 cups Herbed Béchamel (a cream sauce)*

Pro tip: Use freshly-grated cheese (rather than pre-grated packed cheese) for a creamier and meltier dish.

Directions

1. Preheat the oven to 350° F. Grease a 9-by-13-inch baking dish with nonstick cooking spray.
2. Fill a large pot with water and salt it generously. Bring to a boil over high heat, add the macaroni, and cook for ~5 minutes (until just shy of al dente). Drain and set aside.
3. In a medium bowl, mix together the three cheeses. Remove and reserve one-fourth of the cheese mixture for the top. Add the macaroni, pimentos, and flour to the cheese mixture and mix well to combine. Pour the mixture into the prepared baking dish.
4. In a large bowl, whisk the eggs until blended, then whisk in the hot sauce, evaporated milk, half-and-half, and 2 teaspoons salt, mixing well. While whisking constantly, slowly add the béchamel to create a custard. Pour the custard evenly over the noodle mixture.
5. Cover with a layer of plastic wrap and a layer of aluminum foil and bake for 50 minutes, rotating the dish 180 degrees halfway through baking.
6. Uncover, sprinkle the reserved cheese on top, and bake an additional 15 to 20 minutes (until set, golden, and bubbling). If you plan to freeze, do not add the cheese topping.
7. Remove from the oven and let sit for five minutes before serving.

Pro tip: This dish can be frozen for up to three months. To reheat, place the dish in a cold oven set to 350° F. When the oven reaches temperature, bake for 1½ hours, then sprinkle the surface with the remaining cheese mix and bake for 15 minutes longer, until bubbling.

*Herbed Béchamel

Ingredients

• ½ cup unsalted butter
• 8 thyme sprigs
• 3 shallots, minced
• 1 cup dry white wine
• 1 cup all-purpose flour
• 4 cups whole milk
• 4 cups heavy cream
• 1 tablespoon kosher salt
• 1 ½ teaspoons freshly ground black pepper

Directions

1. In a medium Dutch oven, melt the butter over medium heat.
2. Add the thyme, shallots, and garlic. Cook for 3 to 5 minutes, until fragrant and softened.
3. Add the wine, bring to a simmer, and reduce for about 10 minutes, until almost completely evaporated. Remove and discard the thyme sprigs.
4. Sprinkle the flour over the vegetables and stir well to coat. Continue to cook, stirring, for 5 to 7 minutes, until the flour smells nutty and has begun to take on a hint of light tan.
5. While stirring constantly, slowly add the milk and cream. Bring to a gentle simmer, continuing to stir, and cook until the mixture thickens to the consistency of thick gravy (~6 minutes).
6. Season with the salt and pepper to taste.