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Roasted Chicken

This is another of the beer-butt roasted chickens.  I cut up those potatoes and added them into the bottom of the pan the chicken was roasting in so they could cook in the chicken juices.  It was a 400 oven so I waited for the last 30 minutes to put them in.

The green beans were steamed for 6 minutes then cooled in cold running water.  They were warmed for service in sesame oil in a hot skillet while the chicken was resting.

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Multi-Pot Recipes: Cooking In Two Layers, Shredded BBQ Chicken and Mashed Potatoes

I’ve been using my multi-pot electric pressure cooker a lot. I’ve been making my standard pressure cooker recipes, including a delicious pot roast  (recipe here – although I’ve been using  whiskey instead of wine and really liking the flavor)

My multi-pot came with both a steamer tray and a steam basket. The former is so you can steam instead of boil your food and the latter so  you can cook two items at once. On a busy day, I may not cook fancy, but with a pressure cooker  you can put together a quick flavorful meal in a few minutes.

I thought it was time to give the steamer basket a try.

First up – the steamer tray. The one that came with the multi-pot is basically a wire rack. The one from my stove-top pressure cooker is a flat tray.

I wondered if it would fit and sure enough it did. So I started with that one, since I was more familiar with it. What I love about the steamer tray is you can infuse whatever you’re cooking with lots of flavor by placing a spice packet (I use unbleached coffee filters and string) under the tray, add just enough water to cover the tray and cook as usual.  Super flavorful when pressure cooked.

I made Chicken in BBQ sauce and mashed potatoes:

Shredded BBQ Chicken

  • 3 small boneless chicken breasts
  • salt & pepper
  • red wine vinegar
  • water
  • spice packet: rosemary, sage, garlic, oregano – crushed together and tied into a flat spice packet to fit under the tray

Lightly salt and pepper chicken breasts. In the multi-pot add enough liquid (1/2 water and 1/2 red wine vinegar) to barely cover the tray. Add spice packet, steaming tray and then chicken breasts.

Now it’s time to add the potatoes in the steaming basket.

Mashed Potatoes

  • 4 potatoes (I like yukon gold, but any will do), washed and cut into eight pieces each)
  • 1/4 cup butter
  • 1/4 cup milk
  • salt and pepper to taste

Place the steam basket into the multi-pot and add potatoes.

Now it’s time to attach the lid and cook according to directions – use the time for the longest cooking item, in this case the chicken (15 minutes vs. 10 minutes for the potatoes).

Once the cooker has depressurized, add potatoes to a large bowl to mash, heat milk and butter in microwave until butter is melted and add to potatoes. Mash and add salt and pepper to taste. Cover to keep warm.

For the chicken, remove from the pressure cooker to a plate. Remove spice packet and liquid (I save the liquid and freeze for soup base). Shred chicken (I use two forks, pulling in opposite directions) and then add back into the multi-pot along with BBQ sauce (Sweet Baby Rays – sweet & spicy – is my favorite) and turn the multi-pot to WARM. Let simmer until everything is heated through (a couple of minutes).

Serve with steamed buttered green beans for a quick evening meal.  It’s not fancy, but it’s also not fast food. 😉

This technique can be used with many items – instead of BBQ you can skip the vinegar when cooking and then use the liquid, along with milk, butter and flour to make a quick gravy after the chicken has steamed. Shred the chicken, add to the gravy and serve over potatoes.

Use this two-tier technique with pot roast, ribs, pork roast… etc.

I think I’m going to try lemon juice, chicken and rice for my next concoction.

Note on steamer tray – I made my first batch of mashed potatoes without it and the potatoes were watery. The next batch I switched to the steamer tray and they were smooth and creamy. Lesson: steam whenever you can instead of boil.

For all the Multi-Pot recipes, bookmark this link.

Next Multi-Pot recipe will be Sesame Chicken. Until then…



 

Roasted Chicken and Pear Crisp

This is such an easy dinner. Season bone-in chicken thighs with salt, pepper and poultry seasoning. I gently pull up the skin and sprinkle spices underneath and replace the skin. I brush a bit of olive oil over them and then place them on top of halved potatoes and zucchini, also brushed with a bit of olive oil. Roast at 375 degrees.

Pear Crisp is delicious. It is my basic Apple Crisp recipe (here), added some walnuts and yum!



 

Sausages With Potatoes and Onions

This starts out as a braise then continues with a sauté.  Start the sausages, potatoes, and onions in a big pan with a cup of water or stock.  Add a sprig of thyme and rosemary, cook with a cover  until the potatoes are close to done.  Remove the cover until the water has boiled off then add a little olive oil and continue until the food browns a bit.

Duck Confit with Blueberry Sauce

I finally thawed that duck we bought circa Christmas last year.  We have plenty of duck fat so a confit was a no-brainer:The 6 inch deep hotel pan was just about perfect for this…This is after 3 or 4 hours at 250.  I grabbed a bone with tongs and it slipped right out.  Had to have been a thigh bone because the two leg bones were still there.I had the notion that I could crisp the skin under the broiler of my toaster oven but I think a pre-heated 500 degree oven would have been the better call.  The skin wanted to brown under the broiler but I could see that it was going to burn the high spots.  I pulled the skillet because the veggies were done and needed to be served.We went with Brussels sprouts and teeny potatoes with prosciutto, sauteed in olive oil and balsamic vinegar.The blueberry sauce was a reduction of red wine, balsamic vinegar, and the last of our blueberry syrup, with a dash of allspice and cinnamon.The rice is my favorite box mix, Zatarain’s Long Grain and Wild Rice.

 

Green Beans and Ham

Don’t let anyone talk you into undercooking the beans when you make this, it’s not a stir fry.

The cornbread has chopped jalapenos and shredded cheddar and it works for me as an accompaniment for the beans.

Breakfast Pr0n – French Toast and Sausage Hash

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Tidbits

20161229_115804-1600x1200I’ll call these bruschetta for lack of a better word.  Some leftover awesome sauce spread on slices of that sourdough with Parmesan topping.  Toasted in the oven.  Hmm… might be pizza bread?  Tasted good whatever its name.20161225_114916-1600x1200This was the big holiday dinner.  We did the rib roast sous vide and set the temp to 130, holding it there overnight.  It was in the water bath for 12 hours or more.  I roasted three kinds of potatoes in olive oil and honey – fingerling (white), sweet potato, and purple potato.  In the little dish is a horseradish sauce for the beef.  Also plated is a cranberry relish and a scoop of dressing leftover from the turkey day dinner.20161225_113615-1600x1200I had the oven cranked to 550 for finishing the roast.  Pat it dry then pop it into that smoking hot oven for 15 minutes or so.  Here it is just out, resting while everything else was made ready.  I cut the ribs off and tied them back on with string before sealing the bag , they make a nice rack.20161225_114331-1600x1200Mrs J claimed the roast was delicious even though the rare finish was just barely within her comfort zone.  I may do the next one to 135 or so.  I can eat it medium, no problem!20161227_164810-1600x1200Breakfast for dinner!  That sausage was made locally, it was so good I decided to make a batch of sausage myself.  More on that, later.20161229_155452-1600x1200I did a sweet and sour pork dish for dinner today.  The sauce was ketchup, rice vinegar, soy sauce, garlic, juice from those pineapple chunks, brown sugar, and sesame oil.  The pork tenderloin was browned a bit on both sides and then diced and tossed with the sauce and the pineapple bits.20161229_163653-1600x1200Pretty good stuff!  dsc03813-1600x1200Post needz moar kittehs!

Southern Style Green Beans

20161104_1127471600x1200These are cooked for a long time over low heat – that’s what the “Southern Style” is all about.  This dish today was cooked with a cured ham hock, one of those we travel an hour or so north to get from a meat processor there.20161104_0921201600x1200This is part of one, it’s been simmering in water and stock with an onion for a couple of hours.  I didn’t see any of these out on display the last trip and asked for a couple.  They brought out two humongous hocks and my eyes nearly bugged out.  The guy asked, helpfully, if I wanted them cut up some?  I nodded yes and he took them to the saw and cut them each into three parts.20161104_1127161600x1200You have to make cornbread to eat with these beans – It Is Written.  To cook these it’s not so much a recipe as much as a method.  I start the hock early, then set it out to cool and add the beans to the water and chicken stock it simmered in.  Bring them to a boil and then reduce to a simmer for a couple of hours.  After the hock cools, remove the bones and skin and cut it up to add back, add potatoes a little later.  Those little baby potatoes I used take about 45 minutes to cook at a simmer.  I used salt, fresh ground black pepper, onion powder, cayenne pepper and granulated garlic to season these.

Soup Repair

20161018_1107261600x1200That cauliflower soup was really bland.  Even Mrs J said it was too bland.  Bland even with sour cream and cheese.  I fix!  I fix by dumping half the remaining soup and adding 2 potatoes boiled in chicken stock.  These I blended in thoroughly with a stick blender.  Then I added crisp bacon crumbles.  This one didn’t need sour cream but I did go with the Creole seasoning again because I like that stuff.

Post needs moar kitteh!20161017_1014241600x1200Here’s Homer resting on an old picnic table.  Gabe is busy in the background picking through bird seed for the peanuts.

I say it’s an old picnic table because it is old, for a picnic table.  I made that thing in a flurry of busy about 30 years ago and it’s been sitting out in the weather since then.  I’m kind of amazed that it has held up as well as it has.  I did replace one of the seat boards when we moved it a bit closer to the house a few weeks ago.