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  1. Slow cooker Carnitas

    May 6, 2017 by kaydub


    • 2 pounds pork butt (shoulder) (2-1/2 pounds if bone in)
    • 2 Tablespoons bacon fat (optional)
    • 1 teaspoons cumin
    • 2 teaspoons oregano
    • 2 teaspoons ancho chili powder
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 large orange
    • 1 large onion
    • 4 cloves of garlic


    • Coat bottom of slow cooker with bacon fat (optional)
    • Trim fat, and cut pork into 2″ cubes
    • Cut onion into 8 slices
    • Peel and crush garlic cloves
    • Mix dry ingredients
    • Fill bottom of slow cooker with meat
    • Sprinkle half the dry spices on the meat
    • Put 1/2 of the onion and garlic on the meat
    • Put the remaining meat on top
    • Sprinkle remaining dry ingredients on meat
    • Push the remaining onion and garlic in with the meat
    • Squeeze the juice from the orange onto the meat (optionally strain, if a seeded orange)
    • Cook for 8-10 hours on low, or 4-6 hours on high (I recommend low if at all possible)
    • Remove meat, shred with a fork (or two)
    • Place shredded pork on a cookie sheet, brown under a broiler
    • Serve up on tacos, burritos, enchiladas, on a plate with your favorite side dishes

  2. Sous Vide Cooking Times

    April 14, 2017 by kaydub

    Just a cheat sheet for me, since I often forget the min/max/temp for a particular meat I often Sous Vide.

    Time at temp assumes food has reached that temperature. Add at least an hour for frozen, and 30 minutes for refrigerated, depending on the thickness of the meat being cooked. You can also quickly defrost frozen meat by setting the temp to zero and putting the whole thing in the fridge for an hour or two (or maybe 4 if it’s a pork butt).

    Food Temp Minimum Maximum
    Burgers 135°F 1 Hour 4 Hours
    Rib Eye 135°F 45 Mins 4 Hours
    NY Strip 135°F 4 Hours 8 Hours
    Short Ribs 135°F 48 Hours 72 Hours
    Chicken Wings 145°F 2 Hour 4 Hours
    Chicken Breasts 140°F 1.5 Hours 4 Hours

  3. Great Balls of Fire

    March 19, 2017 by kaydub

    Can prepare this so many ways, and customize it to your heat tolerance. Think of it as round chicken wings.


    • Meatballs:
      • 2 lbs ground chicken (or turkey)
      • 2 eggs
      • 1 cup Panko crumbs
      • 1 Tbsp garlic powder
      • 2 tsp onion powder
      • 2 tsp paprika (hot Hungarian paprika is my favorite)
      • 1 tsp ground pepper
      • 2 tsp cayenne pepper – optional, if you like things really spicy)
    • Sauce:
      • 1 cup Franks red hot (I buy it by the gallon these days)
      • 2/3 cup brown sugar OR
      • 1/2 cup brown sugar plus 2 Tbsp molasses – for a little more complex sweetness
      • 1 Tbsp apple cider vinegar (adds a nice bite, and another slight sweetness)
      • 1 Tbsp red pepper flakes – optional, and you can add more if you want
      • Other heat boosting sauce additions (Dave’s Insanity, cayenne pepper, diced habaneros, for instance) – optional


    • Mix meatball ingredients lightly, until just combined. Overworking them results in a dry, hard texture
    • Heat some oil in a large frying pan
    • Make meatballs, about 1″ in diameter, and put in pan to brown (I make them with my left hand, and turn them with a spoon with my right as they cook). You’ll likely need to do several pan-fulls. (Note: You’re not cooking them through, just browning the outside, so turn them pretty quickly as they brown)
      • Optionally, you can cook them longer in the pan, and shorter in the crock pot.
      • Also, if you have trouble getting round meatballs, prep them, put them on a sheet pan, and pop them in the freezer for 30 minutes before frying them.
    • Combine sauce ingredients and stir until brown sugar is mixed in
    • Three options for finishing cooking…
    • Pan: 
      • Cook them through in the pan when browning
    • Crockpot:
      • Add browned meatballs to crockpot
      • Cover with sauce
      • Set on low for 5 hours, or high for 3 hours if lightly cooked
        • Set on low for 3 hours, or high for 1 hour if cooked through
      • Turn once in the middle of the cooking time to coat all the balls
      • Turn again at the end of the cooking time
      • Serve in the crockpot as a party appetizer, or dish out into bowl(s)
    • Stovetop:
      • Add meatballs to a large pot
      • Cover with sauce
      • Heat on medium for 30 minutes, stirring gently a few times
        • Heat for 15 minutes on medium or low if cooked through
      • Serve ’em up!

  4. Tom Yum Soup (with variations)

    January 26, 2017 by kaydub

    Prep Time: 15 min

    Cook Time: 1 hours

    Yield: 6 servings

    Make with chicken, shrimp, or no meat (can substitute tofu, if desired).

    If you use coconut milk and chicken, this is very similar to Tom Khaa Gai


    • Optional protein:
      • 1 lb skinless boneless chicken breasts and/or
      • 12 medium shrimp (or 18, depending on size so each serving gets an even number of shrimp)
      • 1/2 package of tofu, in 1/2 cubes (if not using meat)
    • 10 kaffir lime leaves, hand torn down the middle
    • 2″ piece of galangal or ginger, sliced (rough slice so they’re easy to identify and remove)
    • 8 oz shiitake, straw, oyster, or maitake mushrooms, sliced
    • 2-4 stalks of lemongrass (tough outer layers removed), sliced into 2-4″ pieces
    • 4 cloves of garlic, minced
    • A handful of cherry tomatoes (optional)
    • 6 cups chicken broth
    • 1 13.5 oz can coconut milk, or 1/2 a small can of coconut cream
    • 2 Tablespoons fish sauce
    • 1 Tablespoon lime juice (plus lime wedges for serving)
    • 4 Thai chilies (optional) or 1 Tablespoon chili sauce (Nam Prik Pao)
    • Cilantro leaves (for garnish)


    • Put stock in a pot, on medium high. Add lemongrass, boil for 5 minutes
    • Reduce heat to a simmer
    • Add Garlic, Lime leaves, and mushrooms (and chilies, if you’re using them)
    • Add chicken (optional)
    • Simmer for another 5 minutes
    • Add shrimp and cherry tomatoes (optional)
    • Simmer for another 5 minutes
    • Turn heat to low, add coconut milk (optional), and fish sauce
    • Taste soup for flavor. If it’s too hot, you can add more coconut milk, and if it’s too sour, you can add a pinch of brown or white sugar
    • Optionally, you can remove the lemongrass and lime leaves and ginger before serving, because they’re not meant to be eaten
    • Serve with cilantro leaves as a topping
    • Also, if making the soup mild for guests, you or your diners can add sliced peppers in the bowls as you’re serving for a bit of heat, and/or chili sauce

  5. Mongolian Beef (slow cooker)

    January 26, 2017 by kaydub

    Prep Time: 10 min

    Cook Time: 4 hours

    Yield: 4 servings 


    • 1 pound flank steak or tri-tip, cut in thin strips on the bias
    • 1/4 cup cornstarch
    • 2 tablespoons olive oil
    • 3/4 cup soy sauce
    • 3/4 cup water
    • 1 tablespoon brown sugar
    • 1″ thin sliced or minced fresh ginger
    • 1 cup grated carrot
    • 3 scallions, chopped (for garnish)
    • Orange zest (optional)
    • Sesame seeds


    • Take thin cut steak, coat with cornstarch in a bowl or ziplock bag
    • Put all ingredients, except meat, in slow cooker. Stir to combine
    • Add meat to slow cooker, coat with sauce
    • Cook on low for 4-5 hours, or high for 2-3 hours
    • Serve with scallions sprinkled on top and optionally orange zest and sesame seeds

  6. Spicy Hoisin sauce

    January 4, 2017 by kaydub

    I used this with crab, but the sauce would go great on chicken, beef, or veggies.

    • 4 Tbsp Hoisin sauce
    • 3 Tbsp olive oil
    • 1/4 cup soy sauce
    • 1/4 cup white wine
    • 2 Tbsp Sriracha sauce
    • 1 tsp sesame oil

    Add all ingredients to a saucepan, warm through. Add to dish, stir together to coat.

  7. Potato, kale and sausage soup, Pressure Cooked

    December 18, 2016 by kaydub

    Kale Soup

    Looked for something like this online, didn’t find any I was crazy about, so I made this up. It was really good!

    Prep time: 5 minutes

    Cooking time: 10 minutes


      • 3 medium potatoes (I used yukon gold)
      • 2 large carrots
      • 1 small, or 1/2 large onion, diced
      • 2 cloves garlic, diced
      • 1 tsp rosemary
      • 1 tsp thyme
      • 1 tsp basil
      • 1-2 dried hot peppers (optional)
      • 1 bunch kale, chopped
      • 1 sausage sliced very thinly (I used a hot Portuguese Linguiça)
      • 4-6 cups of chicken broth (depending on how much soup you want)


    • Peel, then cut potatoes and carrots into bite-sized chunks
    • Dice onion and garlic
    • Put Potatoes, Carrot, Onion, Garlic, spices, and broth in Instant Pot
    • If uncooked, add sausage now, otherwise set aside
    • Set Instant Pot for Manual, 7 minutes, high pressure
    • Quick release
    • Open vent, allow to depressurize
    • Open pot
    • Add sausage, if pre-cooked
    • Stir contents together
    • Add kale
    • Cover, and set Instant Pot for Manual, 1 minute, high pressure
    • When done, quick release
    • Stir everything to combine and serve
    • You’re done!

  8. Asian Style Wings, pressure cooked

    December 8, 2016 by kaydub


    Note, this even works with frozen wings. I used the exact same recipe with wings frozen solid, and they came out fully cooked and separated, just took longer to do the pressurization, which the Instant Pot took care of.

    Prep time: 10 minutes

    Cooking time: 30 minutes


    • 2 pounds chicken wings, cut into segments
    • Instant pot broth:
      • 2 Tbsp Hoisin sauce
      • 2 Tbsp Soy sauce
      • 2 Tbsp Sriracha sauce
      • 2 tsp garlic powder, or 2 cloves garlic
      • 2 tsp ginger powder, or 1 tsp grated ginger
      • 1-1/2 cups chicken broth
    • Sauce:
      • 1/2 cup (8 Tbsp) Soy sauce
      • 1/2 cup (8 Tbsp) Hoisin sauce
      • 1/4 cup (4 Tbsp) Honey
      • 1/4 cup (4 Tbsp) Sriracha sauce
      • 1 Tbsp sesame oil
      • 1 Tbsp rice wine vinegar
      • 2 Tbsp garlic powder
      • 1 Tbsp ginger powder (or 2 tsp grated ginger)
      • 1 Tbsp onion powder


    • Put chicken in Instant Pot
    • Put broth ingredients into a bowl, and whisk until blended 
    • Pour broth into Instant Pot
    • Set Instant Pot for Manual, 10 minutes
    • Natural release for 10 minutes
    • Open vent, allow to depressurize
    • While wings are cooking, put Sauce ingredients into a saucepan
    • Heat until the sauce just boils, then simmer until slightly thickened. Keep warm.
    • Start broiler
    • Cover a baking pan with aluminum foil
    • Put cooked chicken onto baking pan
    • Brush sauce onto top side of each piece 
    • Put under broiler for 5 minutes or until carmelized (careful you don’t let the sauce burn!)
    • Remove pan, flip wings, re-brush sauce, put under broiler for another 5 minutes
    • Reserve any leftover sauce to serve at table

  9. No prep spicy chicken

    September 16, 2016 by kaydub


    Three ingredients. Total prep time is opening the package/jar/can. Toss in a crock pot, deliciousness comes out the other side!

    Prep time: 1 minute

    Cooking time: 4-8 hours


    • 1 pound deboned deskinned chicken thights or breasts
    • 1 jar good quality chunky salsa (pick your heat level)
    • 1 can black or pinto beans


    • Put chicken in the bottom of the crock pot
    • Empty the jar of salsa on top
    • Cook for 4 hours on high, or 7-8 on low
    • Shred the chicken (using two forks). It should just break apart at this point.
    • 30 minutes before serving, add the can of beans (optional)
    • That’s it! Serve with rice, or veggies, or just chow down on the chicken!

  10. Spanish tomato bread

    September 14, 2016 by kaydub


    We had this all over Spain when we visited recently. At one dinner, the hosts showed us how it was prepared. Very simple, and absolutely delicious!

    Prep time: 1 minute

    Cooking time: N/A


    • Sliced crusty firm bread (rustic sourdough is ideal)
    • 1 Clove garlic
    • 1/2 Tomato, cut on the “equator”
    • Drizzle of olive oil
    • Course ground salt


    • Optionally toast a slice of bread (can use untoasted as well)
    • Peal garlic clove
    • Slice tomato
    • Rub garlic clove onto bread
    • Rub tomato onto bread
    • Drizzle olive oil on bread
    • Grind (or sprinkle) salt on bread
    • Optional:
    •   You can add fish (like anchovies), cheese, or other bread topping ingredients, or just eat it as is!