RedDenver Posted December 5, 2018 Share Posted December 5, 2018 21 hours ago, BigRedBuster said: I think I'm going to make Philly cheese steak sandwiches with the leftovers from a venison sirloin I cooked over the weekend (absolutely delicious).....peppers, onions and provolone. Fresh baked baguette. edit: Yep....it was mighty tasty. I made french dip in the Insta Pot last night. It was decent but a little bland. Quote Link to comment
BigRedBuster Posted December 5, 2018 Share Posted December 5, 2018 4 hours ago, RedDenver said: I made french dip in the Insta Pot last night. It was decent but a little bland. I always find it harder to give Franch Dip sandwiches a lot of flavor because you basically just have the meat, bread and au jus. You can add more flavor by adding some garlic powder or garlic salt to the meat. Do you like the Insta Pot? Honestly, I can't imagine buying one. It reminds me of when Microwaves came out and they were being sold as the replacement for your conventional oven. That never happened. Quote Link to comment
GSG Posted December 5, 2018 Share Posted December 5, 2018 4 minutes ago, BigRedBuster said: I always find it harder to give Franch Dip sandwiches a lot of flavor because you basically just have the meat, bread and au jus. You can add more flavor by adding some garlic powder or garlic salt to the meat. Do you like the Insta Pot? Honestly, I can't imagine buying one. It reminds me of when Microwaves came out and they were being sold as the replacement for your conventional oven. That never happened. We use our Instant Pot 3 or 4 times a week Quote Link to comment
RedDenver Posted December 5, 2018 Share Posted December 5, 2018 6 hours ago, BigRedBuster said: I always find it harder to give Franch Dip sandwiches a lot of flavor because you basically just have the meat, bread and au jus. You can add more flavor by adding some garlic powder or garlic salt to the meat. Do you like the Insta Pot? Honestly, I can't imagine buying one. It reminds me of when Microwaves came out and they were being sold as the replacement for your conventional oven. That never happened. That recipe calls for toasting the hoagie buns with butter and garlic salt, but I didn't do that so probably I should have added garlic salt to the meat like you suggest. My wife wanted the Insta Pot. It's basically a digital pressure cooker, so it can do things like canning and quick versions of crockpot recipes. I like it for making yogurt as it has a setting for that. But I'm not sure we get enough use out of it to make it worth the space it takes up in the kitchen. Plus either my wife or I is home most days to be able to cook dinner, so we might use it more if time for making dinner was an issue. @GSG, what do you make in the Insta Pot? And how do you like it compared to traditional cooking or even crockpots? Quote Link to comment
GSG Posted December 5, 2018 Share Posted December 5, 2018 Just now, RedDenver said: @GSG, what do you make in the Insta Pot? And how do you like it compared to traditional cooking or even cr We've made a lot of different stuff. We made a ton of soup the other night. I'll have to get more info from my girlfriend since I usually just do the prep work/clean-up or I go outside and grill 1 Quote Link to comment
JJ Husker Posted December 6, 2018 Share Posted December 6, 2018 Santeramo's Pizza. Double pepperoni, double mushroom, green pepper & onion. Garlic bread. Quote Link to comment
BigRedBuster Posted December 7, 2018 Share Posted December 7, 2018 Green chili chicken enchiladas. Quote Link to comment
JJ Husker Posted December 7, 2018 Share Posted December 7, 2018 Tamales. Hot pork tamales and green chili with cheese tamales. Topped with salsa verde. So good. 1 Quote Link to comment
MLB 51 Posted December 7, 2018 Share Posted December 7, 2018 breakfast burrito's!!! Quote Link to comment
RedDenver Posted December 7, 2018 Share Posted December 7, 2018 On 12/5/2018 at 4:09 PM, RedDenver said: That recipe calls for toasting the hoagie buns with butter and garlic salt, but I didn't do that so probably I should have added garlic salt to the meat like you suggest. Follow up: had the leftover french dip and this time toasted the buns with butter and garlic salt which did make it a bit better especially the crunchiness of the toasted buns. Then I tried reducing the au jus by half and that made a big difference giving the juice a lot more concentrated flavor. If I make it again, I'll saute some garlic with the onions and reduce the au jus at the end. 1 Quote Link to comment
knapplc Posted December 7, 2018 Share Posted December 7, 2018 I love my Instant Pot. I made these beef ribs the other night. They come out perfect. Pressure Cooker Short Ribs 3 pounds bone-in beef short ribs 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon canola oil 2 large onions, cut into 1/2-inch wedges 6 garlic cloves, minced 1 tablespoon tomato paste 1 cup beef broth 2 cups dry red wine or beef broth 4 fresh thyme sprigs 1 bay leaf 4 medium carrots, cut into 1-inch pieces 4 teaspoons cornstarch 3 tablespoons cold water Additional salt and pepper, optional Sprinkle ribs with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. Add oil. Working in batches, brown ribs on all sides; transfer to a plate and keep warm. Add onions to cooker; cook and stir until tender, 8-9 minutes. Add garlic and tomato paste; cook and stir 1 minute more. Stir in beef broth, wine, thyme and bay leaf. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add ribs back to cooker, partially but not fully submerging them. Lock lid in place; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 40 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Add carrots; bring back to full pressure and cook 7 minutes. Quick-release pressure according to manufacturer's directions. Remove ribs and vegetables; keep warm. Skim fat from cooking liquid. Discard thyme and bay leaf. Select saute setting and adjust for high heat; bring cooking juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil; cook and stir until thickened, 1-2 minutes. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables. 1 Quote Link to comment
GSG Posted December 7, 2018 Share Posted December 7, 2018 Had my Christmas party for work last night: Fried cheese curds and calamari for apps Salad Pork schnitzel and garlic mashed potatoes Sticky toffee pudding Quote Link to comment
RedDenver Posted December 7, 2018 Share Posted December 7, 2018 7 minutes ago, knapplc said: I love my Instant Pot. I made these beef ribs the other night. They come out perfect. Pressure Cooker Short Ribs 3 pounds bone-in beef short ribs 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon canola oil 2 large onions, cut into 1/2-inch wedges 6 garlic cloves, minced 1 tablespoon tomato paste 1 cup beef broth 2 cups dry red wine or beef broth 4 fresh thyme sprigs 1 bay leaf 4 medium carrots, cut into 1-inch pieces 4 teaspoons cornstarch 3 tablespoons cold water Additional salt and pepper, optional Sprinkle ribs with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. Add oil. Working in batches, brown ribs on all sides; transfer to a plate and keep warm. Add onions to cooker; cook and stir until tender, 8-9 minutes. Add garlic and tomato paste; cook and stir 1 minute more. Stir in beef broth, wine, thyme and bay leaf. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add ribs back to cooker, partially but not fully submerging them. Lock lid in place; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 40 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Add carrots; bring back to full pressure and cook 7 minutes. Quick-release pressure according to manufacturer's directions. Remove ribs and vegetables; keep warm. Skim fat from cooking liquid. Discard thyme and bay leaf. Select saute setting and adjust for high heat; bring cooking juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil; cook and stir until thickened, 1-2 minutes. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables. Sounds amazing. I'm definitely going to give that a try. Quote Link to comment
knapplc Posted December 7, 2018 Share Posted December 7, 2018 1 minute ago, RedDenver said: Sounds amazing. I'm definitely going to give that a try. I forgot: Cut WAAAY back on the red wine. After making this a few times I settled on 1/2 cup red wine & 2 1/2 cups beef broth. I use this for my beef broth. Quote Link to comment
knapplc Posted December 7, 2018 Share Posted December 7, 2018 I'm making Swedish Meatballs for dinner tonight. What starch should I make with them? Mashed potatoes Scalloped potatoes Grits Mac & Cheese Other... Quote Link to comment
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