Pulled Pork

Posted on January 26, 2017 by admin
Pulled Pork
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Ingredients
  1. 2 TBSP olive oil
  2. 1 small onion, chopped
  3. 2 cloves garlic, minced
  4. 1 tsp pimento (smoked Spanish paprika)
  5. 1 (18 oz) bottle of barbecue sauce
  6. ¼ cup beer or water
  7. 2-3 TBSP chipotle pepper sauce, or to taste
  8. 2 – 2 ½ pound pork tenderloin, trimmed and cut in 1 ½ inch slices
Instructions
  1. Heat the olive oil in the PC8-PRECISION pot over medium heat.
  2. Add the onion and garlic; cook, stirring constantly until the onion is soft. Add the pimento and cook 1 minute longer.
  3. Add the barbecue sauce, beer, chipotle pepper sauce and pork.
  4. Close the PC8-PRECISION.
  5. Program 15 minutes into the timer and select Prog 3. Turn the heat to high.
  6. After hearing the first audible signal and the countdown begins, reduce the heat to a low setting that allows the pressure indicator to remain in the upright position with a constant, yet gentle and steady release of steam.
  7. Upon hearing the second audible signal, turn off the heat and move the program selector to Pressure Release.
  8. When the cooking cycle is complete and the pressure has been released, the final signal will be heard. Open the PC8-PRECISION.
  9. Using a slotted spoon, remove pork to a cutting board. While still warm, shred meat using two forks.
  10. Return shredded pork to sauce in pot and simmer 5 – 10 minutes, uncovered.
  11. Serve pulled pork on soft sandwich buns or as sliders on small buns.
Notes
  1. Recipe courtesy of All Clad
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Hummus

Posted on January 26, 2017 by admin
Hummus
Forget about pre-made supermarket hummus - this version is so easy to make and has no added preservatives.
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Ingredients
  1. 1 cup dried chickpeas, soaked overnight and drained
  2. 4 cups water
  3. 4 TBSP extra virgin olive oil
  4. 3 TBSP freshly squeezed lemon juice
  5. 1 tsp salt
  6. 1 clove garlic
  7. ½ cup flat leaf parsley leaves, coarsely chopped
Instructions
  1. Add soaked chickpeas and water to the PC8-PRECISION pot. Close the PC8-PRECISION
  2. Program 18 minutes into the timer and select Prog 2. Turn the heat to high.
  3. After hearing the first audible signal and the countdown begins, reduce the heat to a low setting that allows the pressure indicator to remain in the upright position with a constant, yet gentle and steady release of steam.
  4. Upon hearing the second audible signal, turn off the heat and move the program selector to Pressure Release.
  5. When the cooking cycle is complete and the pressure has been released, the final signal will be heard. Open the PC8-PRECISION.
  6. Drain the chickpeas, retaining about ¼ cup of the cooking liquid.
  7. When cool, place the chickpeas along with the remaining ingredients into a food processor. Puree until smooth.
  8. If hummus appears too dry, add some of the reserved cooking liquid, a tablespoon ot two at a time and puree until desired consistency.
Notes
  1. Serve with pita bread triangles and/or vegetable sticks for dipping.
  2. Recipe courtesy of All Clad
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Spicy South of the Border Chili

Posted on January 26, 2017 by admin
Spicy South of the Border Chili
Serves 6
Heat things up with a bowl of this chili, made easy in your pressure cooker!
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Cook Time
15 min
Cook Time
15 min
Ingredients
  1. 2 tablespoons olive oil
  2. 2 medium onions chopped
  3. 3 cloves garlic minced
  4. 1½ pounds ground beef
  5. 2 teaspoons ground cumin
  6. 2 tablespoons chili powder, or to taste
  7. 1½ teaspoons oregano
  8. 1 bay leaf
  9. 2 teaspoons celery seed
  10. Salt to taste
  11. 1 tablespoon flour
  12. 1½ cup crushed tomato
  13. 1 cup beef stock
  14. 1½ cups cooked pinto or red kidney beans
Instructions
  1. In your Fagor pressure cooker, heat the oil and sauté the onion and garlic until the onion is wilted.
  2. Add the beef and cook until it is browned. Mix in the cumin, chili powder, oregano, bay leaf, celery seed, salt and flour.
  3. Stir in the crushed tomato and beef stock. Close and lock. Bring to pressure and cook for 15 minutes at high pressure (or for 28 minutes at low pressure).
  4. Release pressure, remove the lid and add the beans.
  5. Cook uncovered for 5 minutes. Serve.
Notes
  1. Recipe courtesy of Fagor America
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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