Page 75 – CWEB

Clams With Spanish Sausage

CWEB

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October 5, 2021

If you use a Mexichan chorizo it has a lot more fat, so leave out the olive oil and brown the sausage first then drain the excess fat.

Ingredients

1/2 pound Spanish Chorizo

2 pounds Manila Clams

2 cloves garlic

1 tablespoon Olive Oil

1 pound red Fingerling Potatoes

1 Bay Leaf

2 cups White Wine

1 tablespoon Chopped Parsley

Preparation

1. Scrub clams and remove any that are not closed or that have a bad smell.

2. Heat olive oil in a pot and sweat the garlic.

3. Slice the chorizo and add it to the garlic and olive oil to brown.

4. Add fingerling potatoes split lengthwise. Stir in fat from chorizo and cook on medium heat until slightly borwned. Add a small amount of wine to avoid burning and to release drippings from bottom of pot.

5. Add remainder of wine, reduce to a simmer and cover for about 10 minutes, until potatoes are cooked and soft.

6. Add clams, raise heat to a low boil, and cover for another 10 minutes. Cook until all the clams open up.

7. Sprinkle with chopped parsley and serve.

Credit: Foodista

Shredded Pork RagÃ¹ Pasta

CWEB

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October 4, 2021

0

Serves 4-6 5 minutes prep time / 1 hour 10 minutes cook time / 1 hour 15 minutes total time

INGREDIENTS

2 tbsp olive oil
1 onion finely diced
1 medium carrot chopped
2 cloves garlic minced
3 tbsp tomato paste
1/2 cup beef broth
1 tsp dried thyme
1 tsp dried oregano
1 tsp kosher salt
1/4 tsp pepper
14.5 oz diced tomatoes 1 can undrained
14.5 oz diced tomatoes 1 can drained
1 1/2 – 2 lbs boneless pork shoulder or butt cut in half
2 tbsp cornstarch
12 oz fettuccine prepared according to package directions
shredded parmesan for garnish

INSTRUCTIONS

Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
When oil gets hot, add onion to the pot and saute 3 minutes. Add carrot and cook 3 minutes more. Add garlic and tomato paste and cook for 1-2 minutes more.
Add broth and seasonings to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Add tomatoes to the pot and stir. Add meat to the pot, turning once to coat.
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 40 minutes.
When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
Carefully remove the meat from the pot to a cutting board and shred.
In a small bowl, mix together 1/4 cup of pot juices and cornstarch. Stir into the pot until thickened.
Return the meat to to the pot and fold in the cooked pasta.
Serve hot topped with shredded parmesan.

RECIPE NOTES

*The MANUAL and PRESSURE COOK buttons are interchangeable.

Source:- Cosorithis

Texas Beef Brisket

CWEB

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October 4, 2021

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INGREDIENTS

Spice Mixture:

3 tbsp smoked paprika
3 tbsp brown sugar
2 tbsp kosher salt
1 1/2 tbsp onion powder
1 1/2 tbsp garlic powder
2 tsp pepper
1 1/2 tsp ground cumin
1 tsp chipotle chili powder
1 tsp dried oregano leaves
3/4 tsp ground mustard
1/2 tsp cayenne pepper optional

Texas Beef Brisket

4-5 lb beef brisket fat trimmed to 1/4 inch or less and cut into two pieces
1 cup Water
1/2 cup BBQ sauce

INSTRUCTIONS

In a medium bowl, combine Spice Mixture ingredients and rub over trimmed brisket. Place brisket in a large ziplock bag or other tightly covered container and refrigerate 8 hours or overnight.
Pour one cup of water in the Instant Pot and insert the steam rack. Stack the brisket pieces on the rack, fat side up.
Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 75 minutes.
When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
Carefully remove the meat from the pot to a foil-covered baking sheet and brush with BBQ sauce.
Set the brisket under the broiler for 4-5 minutes until caramelized and bubbly.
Slice meat against the grain and serve.

RECIPE NOTES

*The MANUAL and PRESSURE COOK buttons are interchangeable.

Source:- Cosorithis

Citrus Honey Glazed Salmon with Green Beans and Cipollini Onions

CWEB

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October 4, 2021

0

Citrus Honey Glazed Salmon with Green Beans and Cipollini Onions

This recipe is courtesy of The Capital Grill in Seattle.

Ingredients

SALMON:

16 ounces salmon fillet

2 tsp kosher salt

1/2 tsp ground black pepper

4 Tbsp clarified butter

4 ounces dry white wine

6 Tbsp Citrus Honey Glaze (recipe below)

1 oz brown butter

1 cup haricots verts (French green beans)

4 roasted Cipollini onions

2 Tbsps Marcona almonds, toasted and chopped

CITRUS HONEY GLAZE:

1 cup freshly squeezed lemon juice

1 cup honey

1 whole star anise

2 tsp cracked black pepper

1 Tbsp fresh lemon zest

Preparation

1. First prepare the Citrus Glaze:

2. Combine the lemon juice, honey, star anise and cracked pepper in a medium saucepan and bring to a boil.

3. Reduce the heat and simmer for 12- 15 minutes.

4. Remove from the heat and allow it to steep for ten minutes.

5. While the mixture steeps, prepare the lemon zest. (Avoid the white pith under the rind as it will give your dish a bitter after-taste)

6. Strain anise and pepper from honey lemon mixture and discard solids.

7. Fold in zest and reserve at room temperature.

8. Prepare the salmon:

9. Season the salmon fillet with kosher salt and freshly ground black pepper on both sides.

10. Place the clarified butter in a pre-heated skillet.

11. Place the salmon fillet, flesh side down, over the butter in the skillet and sear the fish for four minutes, or, until golden brown and crisp.

12. Place salmon skin side down in a pie pan with white wine.

13. Brush the crisp side of the fish with one ounce of the citrus glaze and place it in a 400 degree oven.

14. Roast the fish until cooked through, but moist (5-7 minutes depending on thickness).

15. While the fish is roasting, sautÃ© the green beans, almonds and Cipollini onions in a small sautÃ© pan with half of brown butter.

16. Place warm vegetables in the center of a hot plate, with all the green beans lined up in a row.

17. Place the salmon on top of the vegetables.

18. Drizzle the remaining ½ of glaze around the salmon and serve immediately.

Credit: Foodista

Buttery Ranch Pork Chops

CWEB

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October 1, 2021

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INGREDIENTS

2 + 6 tbsp butter
1 1/2 – 2 lbs boneless pork chops 4 – 6 chops
1 oz dry ranch seasoning 1 package
1/2 cup Water
6 cups arugula or spinach optional

INSTRUCTIONS

Add 2 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH.
When butter melts, brown the meat on both sides, 2-3 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
Add water to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Put the meat back into to the pot, top with remaining 6 tbsp butter and sprinkle ranch packet over the top.
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys to program the Instant Pot for 3 minutes and adjust to LOW PRESSURE.
When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
Carefully remove the meat from the pot to a serving plate and cover loosely with foil.
(Optional) Drop arugula or spinach into the pot and stir, just until wilted.
Serve pork chops on a bed of greens drizzled with remaining sauce.

RECIPE NOTES

The MANUAL and PRESSURE COOK buttons are interchangeable.

Source:- Cosorithis

Beef Tips & Gravy

CWEB

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October 1, 2021

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INGREDIENTS

1 tbsp olive oil
1 onion finely diced
1 lb well-marbled sirloin steak cut into 1 inch pieces
1 cup red wine
2 cups beef broth warmed
16 oz baby bella or crimini mushrooms sliced
1 1/2 lbs potatoes cut into 1 inch cubes
2 tbsp butter
2 tbsp sour cream
1 tsp salt
3 tbsp cornstarch
1 tbsp Worcestershire sauce or Kitchen Bouquet/Gravymaster
Chopped italian parsley for garnish optional

INSTRUCTIONS

Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
When oil gets hot, add meat and onions. Brown the meat on all sides, 4-5 minutes.
Add broth and wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Add mushrooms and stir to combine. Add a steam rack or riser on top of the mushrooms. (Use the one that came with your pot,)
Place potato cubes into a steamer basket and place basket on the steam rack or riser.
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
When the time is up, quick-release the pressure.
Carefully remove the potatoes to a bowl. Add butter, sour cream and salt and mash to desired consistency.
Remove steam rack or riser and stir in worcestershire.
In a small bowl, mix together 1/2 cup of pot liquid and cornstarch. Stir into the pot until thickened, returning to SAUTE mode as needed. Adjust seasonings.
Serve beef and mushrooms over mashed potatoes. Garnish with chopped italian parsley (optional)

RECIPE NOTES

*The MANUAL and PRESSURE COOK buttons are interchangeable.

Source:- Cosorithis

Cinnamon Raisin & Apple French Toast Bake

CWEB

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October 1, 2021

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I mean c’mon how amazing does this Cinnamon Raisin & Apple French Toast Bake look?!?!? Layers of cinnamon raisin bread, egg custard and lightly sautÃ©ed cinnamon apples! Whats not to love about that? I absolutely love the creamy texture of the egg base along with the sweet al dente apples and the crunch of the perfectly golden top layer! This right here is absolutely perfect for a weekend breakfast or brunch!

Ingredients

1 lb loaf cinnamon raisin bread, cut into 1/2 in slices

14 oz can sweetened condensed milk

5 eggs

2 cups milk

4 tsp vanilla, divided

3 large apples, peeled and sliced

6 Tbsp unsalted butter

1/4 cup light brown sugar

1 Tbsp cinnamon

Preparation

1. In a large saute pan melt the butter with 2 tsp of vanilla, the brown sugar and cinnamon. Toss the apples to coat and cook just until slightly softened.

2. In a bowl whisk together the sweetened condensed milk, eggs, milk and 2 tsp vanilla.

3. Butter a 9 x 12 baking dish. Cover the bottom on the dish with a bit of the egg mixture.

4. Place a single layer of sliced bread to cover the bottom of the dish.

5. The next layer is all the apples. Topped with another single layer of the bread.

6. Pour the remaining egg mixture evenly overtop the bread. Sprinkle the top with extra cinnamon if you’d like.

7. In a 375 degree oven bake the french toast covered with foil for 25 minutes then uncovered for another approx. 25 minutes.

Credit: Foodista

Savory Korean Beef & Rice

CWEB

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September 30, 2021

0

INGREDIENTS

Rice Mixture:

1 1/2 cups long grain white rice rinsed
1 1/2 cups Water
2 tbsp butter

Beef Mixture:

1 1/2 lbs ground beef preferably 93% lean
6 cloves garlic minced
1/3 cup soy sauce
1/3 cup Water
1/3 cup brown sugar
1 tbsp ginger root grated
1 tbsp toasted sesame oil
1/2 tsp white pepper
1/4 tsp cayenne or to taste

For Garnish:

Sliced green onions and sesame seeds for garnish

INSTRUCTIONS

Combine Rice Mixture ingredients in an IP-friendly casserole. Set aside.
Add ground beef to the Instant Pot. Using the display panel select the SAUTE function.
Brown the meat until no pink remains, breaking up as you go. Drain any liquids.
Add remaining Beef Mixture ingredients and stir to combine.
Insert a steam rack or riser and carefully lower casserole onto the riser.
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
Carefully remove the casserole from the pot and fluff rice with a fork.
Remove the riser and stir the beef mixture. Serve beef over rice garnished with green onions and sesame seeds.

RECIPE NOTES

*The MANUAL and PRESSURE COOK buttons are interchangeable.

Source:- Cosorithis

Black Eyed Peas with Fresh Dill and Parsley

CWEB

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September 30, 2021

0

Black Eyed Peas with Fresh Dill and Parsley

Black-Eyed Peas with Herbs is a traditional recipe from the Greek Island of Crete. The islands’ extra virgin olive oil, citrus, and herbs flavor this simple delicious bean dish. Foods like this have been eaten in the Mediterranean Sea region for thousands of years. This recipe uses dried black-eyed peas that cook perfectly in the Instant Pot.

INGREDIENTS

2 cups Black-Eyed Peas Dried
1 cup olive oil extra virgin
1 cup fresh parsley Stems removed chopped
1 cup fresh dill Stems removed chopped
4 green onions Chopped
2 carrots Peeled and sliced
2 bay leaves
2 Slices of Orange With peel and flesh
2 tbsp tomato paste
1 tsp salt
1/2 tsp pepper
3 cups Water

INSTRUCTIONS

Wash the black-eyed peas very well and pick out any stones.
Add all of the ingredients to the Instant Pot and stir well.
Cover the Instant Pot and lock it in.
Make sure the vent on top is set to “sealing”. Set manual or pressure cook timer for 25 minutes.
Once timer reaches zero, quick release the pressure.
Enjoy!

Source:- Cosorithis

Cima Nonna Style

CWEB

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September 30, 2021

0

We just had a long weekend, so we took advantage to go to Northern California and visit my mom. My son loves to see her and the two of them enjoys watering the garden, picking the vegetables that we will have to eat at for lunch or dinner. Picking fresh fruits from the trees of oranges, apples, pears, peaches. As of last summer she also has added a few chickens to the mix. Needless to say, she seldom purchases fruits and vegetables at the grocery stores.

This time during our short visit she prepared a couple of my favorite dishes and I was lucky that she decided to part way with the recipe. Happy Me!!! She prepared Cima for me. Love it and so easy to prepare. Of course with any recipes that is passed down from generation to generations the are no measured ingredients, but you use a little of this, a little of that and the other. I have tried to be as accurate as possible to the perfect amount used. On the recipe we made with my mom we forgot the carrot in the middle of the Cima, so there will be not show on the below picture.

My grandmother used to make “ Cima alla Genovese”. similar ingredients, however cooked in water with vegetables. That will be my attempt soon, but for now I am sharing my mom’s recipe.

Ingredients

1 Egg yolk

1 Large Veal rib, trimmed

Parsley, finely chopped

2 Garlic cloves finely chopped

3 slices of ham

Swiss chard

2 carrots, one whole, one chopped fine

2 slices of white bread cut in chunks

¼ cup of milk

1 celery rib, finely chopped

1 cup peas

Salt and pepper

1 tablespoon butter

Preparation

1. Preheat the oven at 350 º. Ask the butcher to make a nice pocket on only one side of the veal rib. Salt and pepper the inside of the rib.

2. In a separate bowl place the white bread and the milk and let the bread absorb the milk for 15 minutes. When the bread is nicely soft, remove from the milk and squeeze out all the milk, set aside.

3. In a large frying pan melt the butter. Heat at medium heat and add the Swiss chard, the finely chopped carrot, the parsley and garlic, salt and pepper and cook for 2 minutes. When done place it in a large bowl. Add to it the bread, peas and the egg. Mix well. Taste and salt and pepper as desired.

4. Fill the pocket of the veal making sure that all the corners are nicely stuffed. Push the whole carrot in the center of the filling if wanted. Saw the pocket opening well with thread.

5. With a sharp needle poke small holes all around it before placing in the hot oven, or it will burst.

6. Cook for 1 hour and half or until no juices are running from the Cima. Turn a couple of sides so it will form a nice brown color all around it.

7. It can be eaten warn, or cold.

Credit: Foodista

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