Instant Pot, Asian Inspired Short Ribs

Instant Pot, Asian Inspired Short Ribs

The Instant Pot® is everyone’s new favorite kitchen toy. The Instant Pot is an electric pressure cooker/rice steamer/slow cooker/ yogurt maker/artificial heart. Well, not really that last, but to hear people talk about it you might believe that. People have gone a little crazy and are pressure cooking everything. (Really? You pressure cooked pasta?)

However, pressure cookers are great for some foods. Dried beans do not need to be soaked and cook very quickly. Rice can be made light and fluffy in a few minutes. Tough inexpensive cuts of meat can be made flavorful and tender.

Short ribs are this type of meat. They can be tough. So, I usually braise them over low heat for a long time. I tried them in the Instant Pot and they were so delicious, just as easy and much faster. The meat fell off the bone without being mushy.

You can buy hoisin sauce, five-spice powder, sesame oil and sriracha, a hot sauce, in the Asian food section of your grocers. Better yet, visit an Asian food store. Look at my other Asian inspired recipes for ways to use them.

Servings: 4-6

Hardware: A cutting board and knives, measuring spoons and cups, an Instant Pot®, a bowl, silicone tipped tongs, a spoon, an oven mitt

Time: Active time: 10 minutes; Cook: 45 minutes; brisket in about 2 hours

Ingredients

• 2 ½ pounds short ribs
• 4 tablespoons five-spice powder
• 6 cloves of garlic
• 2 tablespoons grated ginger
• 1 leek
• 6 ounces bell pepper (I used a bag of baby bells)
• 2 tablespoons hoisin sauce
• 1 tablespoon apple cider vinegar
• 2 teaspoons sriracha (optional)
• 1 teaspoon sesame oil
• 1 cup beef broth
• Salt

Instant Pot, Asian Inspired Short Ribs

1. Slice the leek into rings. Place the leek into a bowl of water until you need it. Mince the garlic. If you are using baby bells, just remove the tops. If you are using a large bell pepper, cut it into long strips and remove the white membrane.
2. Rub the ribs with the five-spice powder. Generously, salt them.
3. Place the trivet into the pot. Add the ribs.
4. Drain the leek. Layer the veggies around the ribs.
5. Mix the hoisin sauce, vinegar, sriracha and sesame oil into the beef broth. Pour over the meat.
6. Close, make sure the valve is on sealing and pressure cook on high for 45 minutes. Allow the steam to naturally release for about 20 minutes. Then release by turning the valve. I always wear an oven mitt while doing this to make sure I am not burned.
7. Remove the ribs and allow them to rest for about 5-10 minutes.

Cheesy Shrimp Bread

More food for the Super Bowl. This is messy and sloppy to eat, but so good. I made this a second time and ate it 4 nights in a row. I’ve gained 1,000 pounds AND I don’t care.

Usually I make suggestions on ways you can change my recipes up for your own tastes. Don’t change anything. I can give you recommendations on ways to get this goodness into your mouth. You can cut the bread into serving size pieces and let people eat it with a fork. You can also treat the bread like a bowl and serve this like a dip. Then cut up the empty bread bowl and eat it.

If you like this try Buffalo Chicken Bread or Jalapeño Popper Bread

Cheesy Shrimp Bread

Servings: 18-24 bites

Time:  Active time: 15 minutes; cooking:  25 minutes, crunchy goodness in 50 minutes

Hardware: knives and a cutting board, a skillet, tongs, a plate, measuring spoons and cups, a mixer, a mixing bowl, a silicone spatula, a large serrated knife, parchment paper or foil, and a baking sheet

Ingredients:

• Foot long French loaf
• ½ stick of butter
• 1 pound peeled and cleaned medium shrimp (41/50 count)
• 10 cloves of garlic
• 6 ounces cream cheese, softened
• 3 green onions
• 1 cup shredded mozzarella
• Salt

1. Pre-heat the oven to 350°F. To make clean up easier, line the cooking sheet with foil or parchment paper.
2. Slice the green onions and dice the garlic. Set aside.
3. Salt the shrimp. Melt the butter in the skillet over medium. Add the shrimp and garlic to the skillet. Sauté until the shrimp are just done, flipping once. This should take about 4-5 minutes. Place the shrimp onto the plate.
4. Pour the butter and garlic into the mixing bowl. Add the cream cheese and mix until smooth.
5. Roughly chop the shrimp and fold them and most of the green onions (save a little for the top) into the cream cheese mixture. Taste and adjust the salt.
6. Cut the bread in half long ways, like a hot dog bun.  Scoop out some of the bread in the center so that you create little boats. Fill the space that you created with the shrimp mixture. Put face up on the baking sheet and cover in shredded cheese. Sprinkle with the reserved green onions.
7. Bake for 20 minutes or until the cheese is bubbly and the bread is crunchy. Serve right away.

Garlicky Garlic Wings

Garlicky Garlic Wings

I love garlic. I love roasted garlic even more. Everything tastes better with garlic. And butter. So, I decided to take two of my favorite flavors and make wings. I was afraid this would be too simple, but it was simply delicious (see what I did there?)

I am not a huge fan of wings and mostly do these for my husband. BUT, I ate these. Many of them. And then I licked my fingers.

Servings:  1 dozen wings

Hardware:  Kitchen scissors, measuring spoons and cups, a knife and cutting board, food prep gloves, a small bowl, tongs, a baking sheet, a cooling rack (optional), foil, a small skillet, a rubber spatula, a whisk

Time: Active time: 10 minutes Cook time: 50 minutes, Wings in an hour

Ingredients:

• 1 dozen wings
• 2 sticks of butter at room temperature- separated
• 1 ½ tablespoons garlic powder
• salt
• 8 cloves of garlic
• 1 tablespoon flour
• 1 teaspoon apple cider vinegar
• 2 green onions
• Cooking spray

1. Preheat the oven to 400°.
2. Use the kitchen scissors to separate the flaps from the drumettes. Also, snip the points from the flaps.
3. Line the baking sheet with foil. If you have a cooling rack place it over the foil-lined sheet. Spray with cooking spray.
   
   
   
   
   
   
   
   
4. Dice the garlic cloves and slice the green onions, both the white and green parts. Set aside.
5. Salt the wings liberally. Place one stick of the butter in the small bowl. Wearing the gloves mix the garlic powder with the butter by sort of smashing it up. Rub the mixture all over the wings, making sure they are thoroughly covered.
6. Lay the wings in a single layer on the cooling rack. Place in the oven and roast for 20 minutes. Flip and roast for 20 more minutes. If you prefer crispier wings turn the broiler on for 5 minutes or so. Make sure to monitor them so they don't burn. Otherwise, turn the heat off and leave in the warm oven for 10 minutes.
7. When you turn the oven off, place the second stick of butter in the skillet over medium. Add the garlic cloves  and stir until it becomes fragrant. Whisk in the flour and vinegar.
8. Remove the wings from the oven, Toss the wings and the green onions in the sauce. Make sure the wings are completely coated. Serve warm.