herbiehancock

I bought a pressure cooker several years ago and I think I've only used it once or twice.  It lives downstairs on the shelf along with the crockpot, canning supplies, Christmas platters and meat slicer, so I don't often think about using it.  I bought a couple pounds of pork ribs the other day and then hated the thought of having the oven on for 4 hours because the temperature was 81 degrees that day.  (Today it's 29 and snowing.)  So, the pressure cooker came to mind.  I dusted it off (actually, I washed it) and read the owner's manual again. A pressure cooker cuts the cooking time to a third of what it would take in an oven!   These are the finished ribs.  They were not falling off the bone but they were very, very tender and tasty! I started with 2 pounds of pork ribs. I marinated them in some white wine and bay leaves for about 5 hours. I dried them off and browned them in a couple tablespoons of olive oil.    The browning was done right...

Chile Verde is my second all-time favorite in Mexican food. (I haven't blogged yet about my #1 favorite yet!) I've had this recipe for years and have only made it a few times. Why? Because when I lived in SoCal, I could go to a restaurant and order it instead of going to the work of making it! Now that I'm living in Havre, Montana and the only Mexican restaurants in town are Taco John's , Taco Time , and Taco Treat , I'll probably be using this recipe more often than I have in the past. If you want the taste of authentic Chile Verde, you'll have to try this recipe. It tastes so good you'll think you've died and gone to heaven the Imperial Valley where you can find the best Mexican food in the world! Yes, I said it. The best. Here are the ingredients: chicken bouillon, onion, pork shoulder, jalapenos, tomatillos, and canned whole green chiles. You'll need two corn tortillas and five cloves of garlic, too. I'm going to make this in my big ol'...

Frying a whole turkey has become a popular way to serve up your Thanksgiving bird. If you've ever fried a turkey, you probably brined it beforehand. Brining other kinds of meat will lend a flavorful difference to grilling, too! The basic ingredients for a brining solution for one pound of meat is: 1 Quart Water 1/2 Cup Kosher Salt 1/2 Cup Sugar You can add many other ingredients, such as: beer or wine (in place of some of the water); brown sugar, honey, white sugar (a combination, or all of one kind); liquid crab boil; black pepper; peppercorns; rosemary; thyme; bay leaf. Prepare 1 quart of brine solution for each pound of meat. Soak the meat in the brine one hour per pound of meat , but not less than 30 minutes , and not more than 8 hours . So here we go... I started with 1 quart water, 1/2 c Kosher salt, and 1/2 c granulated sugar. To that, I added Worcestershire, 2 cloves garlic, pressed; parsley, rosemary, powdered crab boil; bay leaf, and peppercorns. I decided to brine some ...