The Instant Pot: Korean Style Braised Oxtail

Well, this is just delicious. Also, oxtail usually takes hours to cook to perfection, and now, thanks to my amazing Instant Pot, I have achieved melt-in-your-mouth fall-off-the-bone oxtail in slightly over an hour. What?? Yes.

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Here’s what to do:

Ingredients:

  • 2 lbs oxtail
  • 1 yellow onion, cut into chunks
  • 2 carrots, cut into dimes
  • 1/2 cup soy sauce
  • 1/2 cup rice wine vinegar
  • 2 cloves garlic, minced
  • 1″ chunk of ginger, minced
  • 3 tablespoons honey
  • 2 tablespoons gochujang (Korean chili sauce)
  • scallions for serving

Preparation:

  1. Brown oxtail in a skillet. You can use the Instant Pot but there’s too much oxtail and you want it done right, so just suck it up and use the skillet.
  2. Transfer to Instant Pot
  3. Mix remaining ingredients in a mixing bowl (not scallions) and pour over the oxtail.
  4. Set on manual for 1 hour, or press the Meat setting and then adjust it up to an hour.
  5. Use the 10 minute quick release method. Serve over brown rice and sprinkle with scallions.

Eat.

 

The Instant Pot: Lamb Curry

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I’m really enjoying my Instant Pot. It seems it makes everything really easy. Also, summer is approaching, and it will provide me an option to cook real meals without using my stove, so, yay!!

For this meal I experimented with a regular recipe that I got from the NY Times Cooking Section, West Indian Lamb Curry. I basically followed the recipe up through step 3. Then, I browned the meat with seasonings directly in the Instant Pot, left them in there, covered it with water, added potatoes, peppers and carrots,  and set the Instant Pot for manual setting for 15 minutes. And then I left and let the pot work it’s magic.  I spooned the chunks out and simmered the sauce in a sauce pan on the stove until it reduced down. Delicious!!!

Whole 30 Sheet Pan Supper

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This is super simple, and super delicious. In fact, I loved this and will make it over and over again. I mostly took the recipe directly from the NY Times, you can find the original there, but I Whole 30’d that sh*t UP and twerked a couple other things and now it’s here.

YUM!

Ingredients:

  • 1 ½ pounds sweet potatoes (2 medium potatoes)
  • 2 teaspoons chopped thyme leaves, plus a small bunch of thyme sprigs
  • ¼ cup whole-grain mustard
  • 4 garlic cloves
  • 1 tablespoon ghee
  • 2 teaspoons Dijon mustard
  • 3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
  • 2 ¼ teaspoons kosher salt
  • 1 teaspoon black pepper
  • cup coarse almond flour
  • 2 tablespoons extra-virgin olive oil
  • 1 pound broccolini
  • Pinch red pepper flakes
  • 1/3 cup coconut yogurt
  • coconut oil, for drizzling

Preparation:

  1. Prepare the sweet potatoes: Heat oven to 425 degrees. Cut the potatoes into 1-inch-thick slices. Reassemble the slices so they look like intact potatoes. Insert a sprig of thyme between each of the slices. Wrap each potato in 2 layers of foil and place on a pie tin or directly on oven rack (seam side up). Bake until very tender, 60 to 75 minutes.
  2. Meanwhile, make the mustard ghee for the chicken: In a small bowl, combine the whole-grain mustard and chopped thyme leaves. Mince 2 garlic cloves and stir into the bowl. Take out 1 tablespoon of the mixture; reserve. Add ghee and Dijon to remaining mixture in bowl and stir to combine.
  3. Prepare the chicken: Season chicken with 2 teaspoons salt and 1 teaspoon black pepper. Rub mustard ghee all over chicken. Place almond flour in a wide, shallow bowl. Coat the chicken evenly with almond flour. Transfer to a baking sheet and drizzle with coconut oil.
  4. Once the sweet potatoes have baked for a half-hour, add the pan with chicken to the oven and bake until chicken is golden and no longer pink, 35 to 40 minutes. At the same time, undo the tin foil on the sweet potatoes and lay them out evenly so they can roast up a little.
  5. As the chicken cooks, prepare the broccolini: Toss with olive oil, remaining 1/4 teaspoon salt and the red pepper flakes. Smash remaining 2 garlic cloves and toss into broccolini. Spread on another sheet pan. Add to the oven with potatoes and chicken for the last 10 minutes of cooking time. (The chicken, sweet potatoes and broccoli rabe should all come out of the oven at more or less the same time.)
  6. To serve, combine the reserved 1 tablespoon of mustard mixture with coconut yogurt in a small bowl. Serve chicken with broccolini and sweet potatoes on the side, dolloping the potatoes with the yogurt-mustard sauce.

** If you can’t find coconut yogurt ** Don’t worry, this will still be delicious without the sauce.

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Shrimp and Cauliflower “Grits”

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This is so easy, and also, so delicious!!! Also, I’ll give a basic recipe for the cauliflower grits but think of it more as a cauliflower puree, and therefore you can change up herbs, etc., and eat with anything.

Ingredients: 

  • 1 lb wild shrimp, unpeeled
  • 1 head cauliflower
  • 1 cup chicken broth
  • 4 slices bacon, chopped into slivers
  • 3 tbls. ghee
  • pinch of red pepper flakes
  • salt and pepper to taste
  • 1 tablespoon fresh rosemary

Preparation:

  1. Heat broth in a large covered pot until it boils.
  2. While it’s heating, chop cauliflower into small pieces. Don’t worry about appearance.
  3. Add cauliflower pieces to pot and re-cover. Turn heat to low and simmer for about 20 minutes, until the cauliflower is very tender.
  4. Add bacon to a skillet and fry until cooked to your liking. Transfer to paper towels. Do not discard bacon fat from skillet.
  5. Transfer cauliflower and broth to a food processor. Add 2 tbls. ghee, rosemary, salt and pepper and blend until smooth.
  6. Meanwhile, de-shell shrimp (and set shells aside to make stock.)
  7. Add a tablespoon of ghee to the bacon skillet and heat along with excess bacon fat.
  8. Once heated, add shrimp to skillet, sprinkle with red pepper flakes, and cook until done, about 2 – 3 minutes a side.
  9. Portion the cauliflower mash into bowls and top with bacon and shrimp. Eat immediately.
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Broiled Mussels with Herb Butter

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So. These are obviously not on Whole30, but I feel pretty confident you could make them with ghee and almond flour and get an equally delicious result. I would maybe try to make it while the ghee was in a more solid state, maybe stick it in the fridge for an hour beforehand if it’s warm and more liquid-y. Anyway, you pretty much can’t go wrong if you have good mussels and herbs.

This recipe comes from the NY Times. Git the original here.

Ingredients:

  • ½ cup oregano leaves (this is just what I had fresh in my fridge, I think you could use many different types of herbs and have a whole other magical experience: the original recipe calls for parsley)
  • 2 large garlic cloves
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 10 tablespoons unsalted butter, softened
  • ¼ cup plus 1 1/2 tablespoons Pernod or pastis (optional. I left this out)
  • 2 pounds mussels, scrubbed
  • cup bread crumbs 

Preparation:

  1. In a food processor, pulse together oregano, garlic, salt and pepper until finely chopped. Pulse in butter and 1 1/2 tablespoons Pernod, if using, until mixture is combined. Scrape into a bowl.
  2. In a soup pot with a tightfitting lid, combine mussels, 1/4 cup pastis, if using and 1/4 cup water. Cover and cook over medium-high heat until mussels have opened, 5 to 10 minutes. Transfer mussels to a bowl until cool enough to handle; remove meat from the shells (reserving shells) and transfer to a bowl.
  3. Pry apart mussel shells and arrange half the shells on one or two large baking sheets; discard remaining shells. Place one mussel in each shell. Top each with a small spoonful of herb butter and a sprinkling of bread crumbs. Heat broiler to high and arrange a rack 4 inches from the heat. Transfer tray to the oven and broil until bread crumbs are golden, 1 to 2 minutes.

Project: Buy an Apartment and Move: Completed!

So, I have been missing for an instant while I…bought an apartment and moved!!! Yay! Anyhow, that’s been my main project for the last few weeks. Here’s an image of our first meal in our new home:

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Not too shabby for being not completely moved in and no grocery store trip since moving in. On the menu: crispy pork belly and purple brussels with an apple pork condiment and apple butter. YUM!

Anyhow, moving has brought it’s own set of eating challenges, even though I waited until the last minute to pack my kitchen and it’s almost completely unpacked already! And, we’re away this weekend, plans we made long before we knew we were moving. So, once we get back the plan is to go back on Whole30 for a month. You can expect some more of those recipes and, of course, words of wisdom.

And then…at least as of right now, I’m planning for my next project to be the Pok Pok Cookbook. So, keep posted, it should be an interesting project and it will definitely be a delicious one.

Broiled Sardines with Stewed Tomatoes and Eggplant

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Ingredients:

  • About a pound of gutted, head on sardines
  • 1 lemon, thinly sliced
  • a handful of thyme
  • 1 large eggplant, halved and thinly sliced
  • 1 lb. tomatoes, coarsely chopped
  • 1 tablespoon pomegranate molasses
  • ghee or olive oil
  • fresh mint for serving
  • salt and pepper to taste

Preparation:

  1. Pre-heat oven to 425 F.
  2. Arrange eggplant slices on a foil lined baking sheet. Sprinkle with salt and pepper and drizzle with olive oil. Cook in oven for 20 minutes.
  3. Remove from oven and fold foil over itself, sealing the edges to create a package. Set aside and allow to steam for 15 minutes or so.
  4. Turn oven up to broil.
  5. Meanwhile, add ghee or oil to a large heavy pot, melt and bring to a shimmer.
  6. Add tomatoes and cook for about 15 minutes, until tomatoes darken in color and cook down quite a bit.
  7. Add eggplant to the tomatoes along with the molasses. Cover and stew for about 20 minutes, stirring occasionally.
  8. While the mixture is stewing, wrap a slice of lemon around a couple of thyme sprigs and stuff inside a sardine. Repeat with all the sardines.
  9. Heat a cast iron skillet over a high flame. Once the skillet is hot, add sardines and transfer to broiler. Broil 6 – 8 minutes until nicely browned.
  10. Transfer everything to platters; garnish the tomatoes and eggplant with fresh mint and squeeze fresh lemon and sprinkle fresh thyme over sardines.
  11. Eat immediately.