Read Online Cooking Under Pressure -The Ultimate Electric Pressure Recipe Cookbook and Guide for Electric Pressure Cookers.: Revised Edition #3 - Now Contains 175 Electric Pressure Cooker Recipes. by Joel Brothers - Free Book Online Page A
Authors: Joel Brothers
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fillet:
■ 1 tsp. olive oil, or melted butter
■ 1/2 tsp. lemon juice
■ 1/4 tsp. garlic powder
■ 1/4 tsp. dried dill
■ Salt and pepper to taste
Warm up the cooker, and add the water. For a smoked salmon taste, add 8-10 drops of Liquid Smoke to the water.
While the water is heating, prepare the salmon according to the instructions in the “Cooking In Parchment Paper” section. Place a dollop of butter or olive oil, lemon juice, garlic, salt and pepper, and dill on each fillet before wrapping.
Place the trivet in the pot, and set the salmon packets on it. Lock the lid, close the vent and set them timer for 8 minutes.
When timer is done, release pressure manually. You can remove the fish from the packets, or leave them in...your choice.
Serve with just about anything.......
the liquid for use in other recipes. It can be frozen.
Simple Split Pea Soup
Another great winter soup
■ 3 quarts vegetable stock
■ 3 cups split peas
■ 5 carrots, diced
■ 1 large onion, diced
■ Salt and pepper to taste.
Add everything to the pressure cooker, close the lid, close the vent and set timer for 20 minutes. Allow the pressure to reduce naturally.
Tamales
Succulent spicy porkwrapped in a tasty corn dough. Need I say more...?
For the filling:
■ 4 cups water
■ 2-3 lb. pork roast or tenderloin
■ 1/4 onion, course chopped
■ 3 tsp. Chili Powder
■ 2 tsp. cumin
■ 2 tsp. oregano
■ 2 whole fresh (not pickled) jalapeño peppers
For the tamales:
■ 2 dozen corn husks, soaked
■ 3 cups instant masa harina mix
■ approx. 2 cups of the liquid you cooked the pork in
It’s best to cook the pork (called ‘Carnitas’) the day before you want to make the tamales. That way the meat, and liquid are cool enough to handle. Just stand guard over the carnitas (absolutely delicious by themselves...) to keep everyone out of it until you are ready to make tamales.
Start by heating up the pressure cooker. Add water, onions, garlic, chili powder, cumin, oregano, jalapeños, and the pork roast to the cooker. Close the lid, close the vent and set the timer for 45 minutes.
Ignore the incredible mouth-watering aromas coming from the kitchen. When timer is done, allow pressure to reduce naturally. Unplug the cooker, and allow the carnitas to set for an hour or so. Wash the cooker and set it back up.
Remove the meat from the cooker, and reserve the liquid in the refrigerator when it cools. Using two forks, pull the pork apart (it will literally fall apart on its own, with just a little coaxing). Remove the bone to cool (if there is one), and give it to some well-deserving dog. Chop the jalapeño and add it to the meat, or just eat it.
The next day, in the sink, soak the corn husks in cold water for 1 hour. Put 2 cups of water in the cooker, and heat it up. Place the trivet in the bottom.
In a mixing bowl, add 3 cups of the masa harnia. Add the 2 cups of the pork liquid, a little at a time, mixing until you get a medium-thick dough.
Get your pork from the refrigerator.
Gently unfold a corn husk and press a layer of masa dough onto it, covering most of the husk. Next, place a spoonful or two of the pork onto the dough. Roll the whole thing up and either fold or tie the ends shut. Place the tamale on end on the trivet in the cooker. You can lay it down on the trivet and stack them if you’d rather, but they cook better on end.
Continue with the other corn husks until you have the cooker packed, not too tightly, but enough to where the tamales stay standing up. Put the lid on, close the vent and set the timer for 20 minutes. Go ahead and make the rest of the tamales while these are cooking.
When the timer is done, release pressure manually, and carefully lever the tamales out of the cooker. Add a new batch, replace the lid, close the vent, and continue. Keep going until all the filling is used up.
The tamales can be eaten immediately, or frozen for future use.
Serve with lots of Mexican rice, refried
■ 1 tsp. olive oil, or melted butter
■ 1/2 tsp. lemon juice
■ 1/4 tsp. garlic powder
■ 1/4 tsp. dried dill
■ Salt and pepper to taste
Warm up the cooker, and add the water. For a smoked salmon taste, add 8-10 drops of Liquid Smoke to the water.
While the water is heating, prepare the salmon according to the instructions in the “Cooking In Parchment Paper” section. Place a dollop of butter or olive oil, lemon juice, garlic, salt and pepper, and dill on each fillet before wrapping.
Place the trivet in the pot, and set the salmon packets on it. Lock the lid, close the vent and set them timer for 8 minutes.
When timer is done, release pressure manually. You can remove the fish from the packets, or leave them in...your choice.
Serve with just about anything.......
the liquid for use in other recipes. It can be frozen.
Simple Split Pea Soup
Another great winter soup
■ 3 quarts vegetable stock
■ 3 cups split peas
■ 5 carrots, diced
■ 1 large onion, diced
■ Salt and pepper to taste.
Add everything to the pressure cooker, close the lid, close the vent and set timer for 20 minutes. Allow the pressure to reduce naturally.
Tamales
Succulent spicy porkwrapped in a tasty corn dough. Need I say more...?
For the filling:
■ 4 cups water
■ 2-3 lb. pork roast or tenderloin
■ 1/4 onion, course chopped
■ 3 tsp. Chili Powder
■ 2 tsp. cumin
■ 2 tsp. oregano
■ 2 whole fresh (not pickled) jalapeño peppers
For the tamales:
■ 2 dozen corn husks, soaked
■ 3 cups instant masa harina mix
■ approx. 2 cups of the liquid you cooked the pork in
It’s best to cook the pork (called ‘Carnitas’) the day before you want to make the tamales. That way the meat, and liquid are cool enough to handle. Just stand guard over the carnitas (absolutely delicious by themselves...) to keep everyone out of it until you are ready to make tamales.
Start by heating up the pressure cooker. Add water, onions, garlic, chili powder, cumin, oregano, jalapeños, and the pork roast to the cooker. Close the lid, close the vent and set the timer for 45 minutes.
Ignore the incredible mouth-watering aromas coming from the kitchen. When timer is done, allow pressure to reduce naturally. Unplug the cooker, and allow the carnitas to set for an hour or so. Wash the cooker and set it back up.
Remove the meat from the cooker, and reserve the liquid in the refrigerator when it cools. Using two forks, pull the pork apart (it will literally fall apart on its own, with just a little coaxing). Remove the bone to cool (if there is one), and give it to some well-deserving dog. Chop the jalapeño and add it to the meat, or just eat it.
The next day, in the sink, soak the corn husks in cold water for 1 hour. Put 2 cups of water in the cooker, and heat it up. Place the trivet in the bottom.
In a mixing bowl, add 3 cups of the masa harnia. Add the 2 cups of the pork liquid, a little at a time, mixing until you get a medium-thick dough.
Get your pork from the refrigerator.
Gently unfold a corn husk and press a layer of masa dough onto it, covering most of the husk. Next, place a spoonful or two of the pork onto the dough. Roll the whole thing up and either fold or tie the ends shut. Place the tamale on end on the trivet in the cooker. You can lay it down on the trivet and stack them if you’d rather, but they cook better on end.
Continue with the other corn husks until you have the cooker packed, not too tightly, but enough to where the tamales stay standing up. Put the lid on, close the vent and set the timer for 20 minutes. Go ahead and make the rest of the tamales while these are cooking.
When the timer is done, release pressure manually, and carefully lever the tamales out of the cooker. Add a new batch, replace the lid, close the vent, and continue. Keep going until all the filling is used up.
The tamales can be eaten immediately, or frozen for future use.
Serve with lots of Mexican rice, refried
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