Author Archives: jeffreyww
This makes pretty good stock in about an hour. I’ve always done stock the old school way – hours of simmering on the stove top. Smells great, and is certainly a good way to humidify the house on those cold winter days. We keep a bag of bones in the freezer and add to them every time we eat chicken, pretty soon we end up with enough for a huge stock pot.
Have a roasted chicken for dinner? This electric pressure cooker is big enough for one carcass and a selection of aromatics – carrots, celery, onion, garlic, plus a few twigs of herbs and other assorted seasonings. Just add 6-8 cups of water and cook at pressure for about 30 minutes. Unplug it when it beeps and let cool. Strain out the solids and discard. Cool in the fridge overnight and the fat is easy to remove.
So does this one. Attn: Betty CrackerAnother smoked pork shoulder. We were running low because we eat a lot of sammiches made with this stuff. It spent 20 hours in a 200 degree smoker stoked with peach wood.Don’t let the hush puppies scare you! They are, as a rule, very quiet.I never feel right calling these Cubanos because the bread isn’t right. Tastes good, though. Let me try again:
This one is a tad closer. The basic sammich is roast pork, ham, Swiss, and pickles on a bun with yellow mustard spread on both halves of the bun, and then warmed in a grill press.