Crockpot & pressure cooker recipes

[Hoc Super Moderator Find all posts View Profile Close Hoc]

The Pressure Cooker is great for beans and very tough cuts of meat that need a lot of cooking. Brisket is particularly good in the cooker, whether it's corned beef or otherwise, you can cook it to fall-apart goodness in about an hour and a half or so, using your favorite recipe.

Through trial and error, I eventually came up with a pretty good recipe for a New Orleans style "Debris Po'Boy," that takes a bit of work, but it's worth it.

In the pressure cooker, I put a brisket, about a cup or two of water, 1 package of Lipton's Onion Soup Mix, a peeled onion, quartered, a teaspoon of thyme, a half teaspoon of cayenne, and about a quarter cup of "Joe's Stuff," or other good Cajun Seasoning (be careful of Tony Cachere's, which is available almost everywhere, but has mostly salt in it). Cook for about 1 hour and 50 minutes on high pressure.

Make a coleslaw using your favorite recipe, or you can use mine. These are estimates, as I add everything to taste. I use 1 shredded cabbage, 1 or 2 grated onions, about 8 grated carrots and 1 grated green pepper, mixed with about a cup of mayonaise (Best Foods or Hellmans), about a quarter cup of apple cider vinegar or white wine vinegar, about 1 tablespoon horseradish, 1 small can of Dole Crushed Pineapple in its own juice, along with the juice, about a quarter cup of buttermilk, about 2 Tablespoons Brown Sugar, about a teaspoon of celery seeds and pepper to taste. Mix all and let it sit in the fridge. It's even better about 4-8 hours after you first make it.

Shred the brisket when cooked. Get some good crusty French Bread or rolls, split them open. Dip them in the gravy made from the Brisket, then put brisket and coleslaw on the rolls. If you would rather make a "ralph's special" po'boy, put some cheese on the brisket sandwich while it is still hot, and add the coleslaw. Eat with a beer and show me your. . . . Well, eat and enjoy.

[lawren2 Malibu Beach Barbie & A Super Moderator Find all posts View Profile Close lawren2]

Here's a tip - don't make pea soup or other viscous stuff in the pressure cooker. MY MIL plugged the relief valve with the soup and something exploded, according to the story, and pea soup got all over the kitchen and ceiling. My guess is that the weight blew off.

Sue

I am not a fussy eater but pea soup is something I won't touch. This would be my own personal version of hell.

[shaggy Moderator Find all posts View Profile Close shaggy]

Hoc, that receipe sounds like a winner, esp the coleslaw. I like good slaw!! shaggy

[Hoc Super Moderator Find all posts View Profile Close Hoc]

Hoc, that receipe sounds like a winner, esp the coleslaw. I like good slaw!! shaggy

They came out of my head as filtered through my tastebuds, but my friends now love them and ask for them a lot. I use the food processor to grate the slaw. Very easy.

BTW, not a pressure cooker recipe, but last night I created a salsa in the food processor about which everyone raved. Pretty standard salsa, with a minor twist or two. I chopped 5 roma tomatoes, 1 red onion, about 5 sprigs of parsley, 5 sprigs of cilantro, 2 cloves of garlic, 2 jalapeno peppers, 2 serrano peppers (1 of each type of peppers had the seeds removed and the white part cut off), all in the food processor. I mixed it in a bowl with the juice of 1 lime, about an eighth of a cup of vinegar (if you have a jar of pickled jalapenos, I used the vinegar from that jar, which added a nice, extra dimension), a pinch of salt and a teaspoon of extra virgin olive oil, and 1 or 2 dried, mild California chiles, cut into small strips. Let it sit for about 2 hours in the fridge. It is a great salsa, especially good as a dip for tortilla chips, but it is quite spicy (which my friends like).

I took some of it out and mixed it with an equal amount of drained canned, crushed pineapple (packed in its own juice). That was the mild version (which I prefer).

I made 2 recipes of it last night as an appetizer for a dinner party with 4 friends, and it almost all disappeared.

Even a friend who does not typically like salsa loved this so much that she asked if she could take some of it home. It's easy to make, very low calorie, and you can use it as a sauce for almost anything.