Saturday, April 27, 2013
Notes from Jasper
Cold for April. +10
Even the birds aren't back yet. Only one lone mountain chickadee
Love the sound of the wind soughing in the evergreens as we curl up and read by the fire.
Still some ice on Pyramid Lake. So windy and chilly on Pyramid island that we ran around it.
But my the food is great. Lots of top chefs using local ingredients
We are enjoying a short well needed rest.
Back at it Monday
Saturday, April 13, 2013
Wednesday, April 3, 2013
Pulled Pork Pressure Cooker Dinner
If you are terrified of a pressure cooker then this delicious recipe is for you. Whether your pressure cooker is the old fashioned stove top kind or the kind I love ...the digital counter top model, nothing could be easier than this recipe. And you will look like a genius. AND it will be successful.
One pork butt or Boston butt. Some of them come rolled and tied and if they do then cut it into big chunks. You will be pulling the meat apart with 2 forks after it has cooled so what it looks like when it goes into the pot doesn't matter.
Brown the meat in the pressure cooker, remove from the cooker and keep hot in a bowl.
Saute one onion and a couple of garlic cloves.
Add 8 ounces of BBQ sauce and 8 ounces of water.
BBQ Sauce
7 ounces of tomato sauce
add the following ingredients to your taste
garlic powder
onion powder
soya sauce
worchestershire sauce
Franks red hot sauce
Thai sweet red chili sauce
basil
thyme
concentrated beef boullion
S&P
1/3 cup brown sugar.
Return the meat to the cooker and cook on medium to low for 60 minutes. If you are using a manual pressure cooker, let the rocker sway very gently on low heat. Let the cooker release the steam naturally. When the pressure cooker has cooled to remove the lid take out the meat and cover with tin foil , lettting the meat rest for 15 minutes. Pull apart with two forks and enjoy on a roll.
Separate the fat from the liquid in the pot and reduce over a flame for a few minutes until it thickens. Serve with the meat as a dip, or put the separated meat into the sauce before serving..
One pork butt or Boston butt. Some of them come rolled and tied and if they do then cut it into big chunks. You will be pulling the meat apart with 2 forks after it has cooled so what it looks like when it goes into the pot doesn't matter.
Brown the meat in the pressure cooker, remove from the cooker and keep hot in a bowl.
Saute one onion and a couple of garlic cloves.
Add 8 ounces of BBQ sauce and 8 ounces of water.
BBQ Sauce
7 ounces of tomato sauce
add the following ingredients to your taste
garlic powder
onion powder
soya sauce
worchestershire sauce
Franks red hot sauce
Thai sweet red chili sauce
basil
thyme
concentrated beef boullion
S&P
1/3 cup brown sugar.
Return the meat to the cooker and cook on medium to low for 60 minutes. If you are using a manual pressure cooker, let the rocker sway very gently on low heat. Let the cooker release the steam naturally. When the pressure cooker has cooled to remove the lid take out the meat and cover with tin foil , lettting the meat rest for 15 minutes. Pull apart with two forks and enjoy on a roll.
Separate the fat from the liquid in the pot and reduce over a flame for a few minutes until it thickens. Serve with the meat as a dip, or put the separated meat into the sauce before serving..
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