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Author: vscson

Cauliflower AF

Cauliflower AF

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Yield: 4

Serious Eats

I learned the joys of nutty, rich, roasted cauliflower. Roasting it at a high temperature creates a crisp exterior with a tender—but not mushy—interior. The high heat also ensures that those unpleasant sulfurous compounds don’t form. Today, cauliflower is a staple in my dinner rotation: It’s easy to make, pairs well with just about everything, and can be dressed up with a favorite seasoning blend, fresh herbs, or a simple sauce I already have on hand.

Note: Air fryers are fast? Maybe so, but this is only doing half at a time. So double the time!
Prep: 10 Cook: 20 (really 45)

  • 1large head cauliflower (about 1¾ lb), tough outer leaves and core removed
  • 2TBS neutral oil such as canola or vegetable oil
  • 1TBS water
  • ½tsp kosher salt, if using table salt use half as much by volume
  • ½tsp ground black pepper


Prep:

Preheat a 6-quart air fryer to 400°F for 5 minutes. Cut cauliflower into 8 wedges, then cut into 2-inch florets (should be about 4 cups total). In a large bowl, toss cauliflower with oil, water, salt, and pepper until well coated, use your hands to make sure all nooks and crannies are coated with oil and seasonings.

Arrange half (about 2 cups) of the florets into the preheated air fryer basket, cook, shaking basket twice during cooking, until tender and well browned, 10 to 12 minutes. Transfer to a bowl and cover to keep warm, and repeat cooking with the remaining cauliflower. Combine cauliflower and serve.

Make-Ahead and Storage:

Cauliflower can be chopped into florets and refrigerated in a zip-top bag or airtight container up to 3 days before cooking.

Air-fried cauliflower can be made up to 4 days in advance and refrigerated in an airtight container. Reheat in a microwave or air fryer preheated to 340ºF until warm.

Variations:

Curry and Cumin: Add 2 tsp Madras-style curry powder, ½ tsp garlic powder, and ½ tsp ground cumin with the oil to toss with the raw cauliflower in step 1.

Dill and Lemon: In a large bowl, toss the roasted cauliflower with 2 TBS minced fresh dill, ½ tsp lemon zest, and 1 TBS lemon juice before serving.

Buffalo-Style: In a small bowl, whisk 2 TBS melted butter with 2 TBS Frank’s Red Hot Sauce or other Louisiana-style hot sauce to combine. Once cauliflower is done roasting, transfer to a large bowl and toss with the prepared buffalo sauce before serving.

Chili, Green Chicken (IP)

Chili, Green Chicken (IP)

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Yield: 4 to 6 Servings

Adapted from: J. Kenji López-Alt

Packed with moist, tender chunks of braised chicken thighs in a balanced sauce that is rich with umami depth and green chili flavor, but still plenty bright and fresh. And the best part: You can make it in under half an hour. All it takes is a pressure cooker and some dumping skills.
Adding all the ingredients to the pressure cooker with no added liquid makes for an intensely flavored stew that cooks in its own juices.
Fish sauce adds umami depth to the fish once it’s cooked.

  • lb bone-in skin-on chicken thighs and drumsticks
  • ¾lb tomatillos, quartered, husks discarded (about 4 tomatillos)
  • 1lb poblano peppers, roughly chopped, seeds and stems discarded (about 3 peppers)
  • 6oz Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers)
  • 2Serrano or jalapeño chilies, roughly chopped, stems discarded
  • 10oz white onion, roughly chopped (about 1 medium)
  • 6medium cloves garlic, peeled
  • 1TBS whole cumin seed, toasted and ground
  • Kosher salt
  • ½cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish
  • 1TBS Asian fish sauce
  • Fresh corn tortillas and lime wedges, for serving

In a 6-qt Instant Pot, combine chicken, tomatillos, poblano peppers, Anaheim peppers, Serrano peppers, onion, garlic, cumin, and a big pinch of salt. Set Instant Pot to the SAUTÉ HIGH setting. Add oil and heat until shimmering. Seal Instant Pot and set to MANUAL HIGH pressure for 15 minutes. Quick release pressure.

Using tongs, transfer chicken pieces to a bowl and set aside. Add cilantro and fish sauce to the remaining contents of IP. Blend with a hand blender or in a standing blender and season to taste with salt. Return chicken to sauce, discarding skin and bones and shredding if desired. Transfer to a serving platter, garnish with chopped cilantro, and serve immediately with tortillas and lime wedges.

Corn & Lump Crab Chowder, Bonefish Grill CC

Corn & Lump Crab Chowder, Bonefish Grill CC

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Yield: 4?

Adapted from: Sun Sentinel

Supposedly a copy of Bonefish Grill’s popular chowder.

  • russet potato, peeled and cubed
  • 5slices smoked bacon, chopped
  • ½cup chopped yellow onion
  • 16-oz can lump crabmeat
  • ½tsp dried parsley
  • 2TBS unsalted butter
  • ¼cup AP flour
  • ¼cup dry white wine or vermouth
  • 1cube chicken bouillon
  • 1½cups whole milk, plus more if needed
  • 115-oz can cream style corn
  • 1tsp Kosher salt
  • ¼tsp pepper
  • Snipped fresh chives or chopped dill, for garnish, optional

Put the potato cubes in a microwave-safe dish, cover it with vented plastic wrap, and microwave for 1 minute. Set it aside.

In a large skillet, cook the bacon for 2 minutes, stirring occasionally. Add the onion and cook until softened. Remove from heat and stir in the crab meat and parsley.

In a large saucepan or soup pot, melt the butter over medium-low heat and whisk in flour. Stir the mixture until the flour takes on a light tan color. Whisk in the wine or vermouth and stir until the mixture absorbs the liquid.

Crumble the bouillon cube into the milk, then slowly whisk that into the simmering flour mixture. When the thickened milk/flour mixture is creamy, stir in the bacon/crab mixture, potatoes, and creamed corn. Thin out the soup with a little more milk if it is too thick for your taste.

Season the soup with salt and pepper and let it simmer for about 10 minutes. Serve garnished with chives or dill, if desired.

Steak Doneness (Degré De Cuisson Du Steak)

Steak Doneness (Degré De Cuisson Du Steak)

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https://www.youtube.com/watch?v=hi5mrEIJ3_w

Ever wondered how Michelin chefs cook the perfect steak? In this video, we’re using a Michelin-approved technique to take steak from blue to well done with precision. Follow along as we break down each step to achieve restaurant-quality results at home, using Heston Blumenthal’s unique method. Whether you prefer a rare steak or well done, this guide covers it all. From choosing the right cut to mastering heat control and finishing techniques, learn how to cook a steak like a pro with this Michelin-star method. Perfect for foodies, home cooks, and anyone looking to elevate their steak cooking.

Blue (Very Rare): 38°C (100°F)

Rare: 44-48°C (111-118°F)

Medium Rare: 48°C (118°F)

Medium: 50-52°C (122-126°F)

Medium Well: 56°C (133°F)

Well Done: 70°C+ (158°F+)

Sweet Chili Pork & Cabbage Stir-Fry

Sweet Chili Pork & Cabbage Stir-Fry

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with Cilantro & Crispy Fried Onions

Yield: 2

Adapted from: Hello Fresh

Garlicky ground pork, simmered in a sweet, savory, and spicy blend of soy glaze, ponzu, Thai chili sauce, and rice wine vinegar. Tossed with tender sautéed cabbage, then spooned over jasmine rice and garnished with crispy fried onions and fresh cilantro.
Prep: 5 Cook: 20

  • ½cup jasmine rice
  • 2tsp ponzu sauce
  • 1tsp garlic powder
  • cilantro
  • 4TBS sweet soy glaze
  • 1oz sweet Thai chili sauce
  • 5tsp rice wine vinegar
  • 10oz ground pork
  • 4oz red cabbage and carrot mix
  • 1oz crispy fried onions
  • salt & pepper
  • cooking oil
  • butter


Cook rice:

Wash and dry produce.

In a small pot, combine rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Make sauce:

While rice cooks, in a small bowl, combine sweet soy glaze, chili sauce, ponzu, and 2-3 tsp vinegar.

Tip: If you like a sweeter sauce, stir in a pinch of sugar.

Cook pork:

Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and garlic powder, season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3- to 4-minutes. Break up meat into pieces and continue cooking until pork is cooked through, 1- to 2-minutes.

Stir in sauce and cook, stirring, until slightly thickened, 1 minute more.

Finish & serve:

Stir red cabbage and carrot mix into pan with pork, cook until just tender, 2- to 3-minutes. Taste and season with salt and pepper. Turn off heat.

Fluff rice with a fork, stir in 1 TBS butter until melted.

Divide rice between bowls and top with stir-fry and crispy fried onions. Pick cilantro leaves from stems, roughly tear and sprinkle over bowls. Serve.

Creamy Lemon Butter Chicken

Creamy Lemon Butter Chicken

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with Mozzarella Zucchini Rounds & Scallion Couscous

Yield: 2

Adapted from: Hello Fresh

Seared chicken drizzled with a creamy, lemon-spiked pan sauce. On the side, there’s tender roasted zucchini and scallion-studded couscous tossed with both lemon juice and zest.
Prep: 10 Cook: 40

  • 1zucchini
  • 2scallions
  • 1lemon
  • 1TBS Tuscan heat spice
  • 10oz chicken cutlets
  • ½cup Israeli couscous
  • 1oz chicken stock concentrates
  • ¼cup panko breadcrumbs
  • ½cup mozzarella cheese
  • 2TBS sour cream
  • salt & pepper
  • olive oil
  • cooking oil
  • butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Trim and slice zucchini into ⅓-inch-thick rounds. Trim and thinly slice scallions, separating whites from greens. Zest and halve lemon.

Roast zucchini:

Toss zucchini on a baking sheet with a large drizzle of olive oil, half the Tuscan Heat Spice (you’ll use the rest in the next step), salt, and pepper. Roast on top rack until golden-brown and tender, 14-16 minutes.

Cook chicken:

Meanwhile, pat chicken dry with paper towels, season with salt, pepper, and remaining Tuscan Heat Spice. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat, transfer chicken to a plate. Wipe out pan.

Make scallion couscous:

While chicken cooks, heat a drizzle of oil in a small pot over medium-high heat. Add scallionwhites, cook until softened, 1 minute. Add couscous, stir until toasted, 30 seconds. Add ¾ cup water, half the stock concentrates (you’ll use the rest in the next step), and a pinch of salt. Cover and bring to a boil. Once boiling, reduce heat to low. Cook until couscous is tender, 6- to 8-minutes. Keep covered off heat until ready to serve.

Broil zucchini & make sauce:

Once zucchini is tender, remove sheet from oven. Heat broiler to high. Sprinkle zucchini with panko and mozzarella. Broil until browned and crispy, 2-5 minutes.

Tip: Watch carefully to avoid burning.

Heat pan used for chicken over medium-high heat. Add remaining stock concentrates, ¼ cup water, and a squeeze of lemon juice to taste. Simmer until slightly reduced, 2- to 3-minutes. Stir in sour cream and 1 TBS butter. Season with salt and pepper. Turn off heat.

Finish & serve:

Add 1 TBS butter, half the lemon zest, juice from half the lemon, half the scallion greens, salt, and pepper to pot with couscous, stir to combine.

Tip: If couscous seems dry, add a splash of water.

Divide couscous, chicken, and zucchini between plates. Spoon sauce over chicken. Top with remaining scallion greens and lemon zest and serve.

Tuscan Heat Spice
1 TBS

  • 1tsp dried basil
  • 1/2tsp dried rosemary
  • 1/2tsp dried oregano
  • 1/2tsp garlic powder
  • 1/4tsp cayenne pepper
  • 1/4tsp ground fennel

Chili Chili Bang Bang Chicken

Chili Chili Bang Bang Chicken

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Yield: 2

Hello Fresh

Crispy panko-crusted chicken, fluffy scallion-flecked rice, and tender roasted green beans. To finish things off, the chicken is drizzled with ponzu chili mayo.
Prep: 5 Cook: 30

  • 2scallions
  • 1tsp garlic powder
  • 1tsp ponzu sauce
  • 4TBS mayonnaise
  • 10oz chicken cutlets
  • ½cup panko breadcrumbs
  • 6oz green beans
  • 1oz sweet Thai chili sauce
  • ½cup jasmine rice
  • salt & pepper
  • cooking oil
  • butter


Prep & mix:

Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce.

Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary.

In a small bowl, combine panko, garlic powder, a drizzle of oil, salt, and pepper.

In a separate small bowl, combine ponzu, chili sauce, and half the mayonnaise (you’ll use the rest later).

Cook rice:

Melt 1 TBS butter in a small pot over medium-high heat. Add scallion whites, cook until slightly softened, 1 minute.

Stir in rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Roast chicken & green beans:

While rice cooks, pat chicken dry with paper towels, season all over with salt and pepper.

Place chicken on one side of a baking sheet. Spread remaining mayonnaise onto tops of chicken, then mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).

Toss green beans on empty side of same sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until chicken is browned and cooked through and green beans are tender, 15-18 minutes.

Tip: If green beans finish first, remove from sheet and continue roasting chicken.

Finish & serve:

Fluff rice with a fork, season with salt and pepper.

Divide rice, green beans, and chicken between plates. Drizzle chicken with ponzu chili mayo and sprinkle with scallion greens. Serve.

Chicken and Rice (IP)

Chicken and Rice (IP)

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Yield: 4 to 6

Adapted from: Simply Recipes

Classic chicken and rice adapted for the pressure cooker! Combine everything in the pot and come back to a perfectly cooked casserole. Easy, cozy weeknight dinner.
Prep: 20 Cook: 25

For the sauce:

  • ¼cup dry sherry
  • ¾cup chicken broth
  • ½cup sour cream
  • ¼cup heavy cream
  • 1½tsp Italian seasoning
  • 1¼tsp salt
  • ½tsp ground pepper
  • ½tsp paprika

For the casserole:

  • 1TBS olive oil
  • 1medium onion, diced
  • ½lb cremini mushrooms, sliced
  • 2cloves garlic, minced
  • 1½lb (5 to 6) boneless, skinless chicken thighs, cut into 1½-inch pieces
  • 1½cups long-grain white rice

To serve:

  • ¼cup chopped parsley


Whisk together the sauce:

In a mixing bowl or large liquid measuring cup, whisk together the sherry, chicken broth, sour cream, cream, Italian seasoning, salt, pepper, and paprika. Set it aside.

Sauté the vegetables in the pressure cooker:

Select the “Sauté” setting on the pressure cooker and heat the oil in the pressure cooker. (If you are using a stovetop pressure cooker, heat the oil over medium heat.)

Add the onion and cook for 4 minutes, until a bit softened but not browned. Add the mushrooms and cook until they begin to wilt and give up their liquid, about 3 more minutes. Stir in the garlic and sauté for 1 more minute.

Add the chicken:

Stir in the chicken thighs and let them cook for 5 to 6 minutes, stirring often, until opaque and mostly cooked through (it’s fine if they’re still a little pink in the middle).

Add the rice and the sauce:

Use your spatula to pat the chicken and vegetables down into an even layer. Sprinkle the rice over the top of the chicken in an even layer.

Slowly pour the sauce over the rice, taking care not to disturb the layer. Use a spoon to nudge down any grains of rice that are clinging to the sides of the pot, so everything is covered with the cooking liquid.

Pressure cook the chicken and rice:

Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Cancel the “Sauté” program on the pressure cooker, then select the “Manual” or “Pressure Cook” setting. Set the cooking time to 5 minutes at high pressure. (If using a stovetop pressure cooker, the cooking time is the same.)

The pressure cooker will take 5 to 10 minutes to come up to pressure before the cooking time begins.

Let the pressure release naturally for at least 10 minutes, then quick release the pressure:

by immediately moving the vent from “Sealing” to “Venting.” Be careful of the steam! Alternatively, you can let the pot continue to depressurize naturally, which takes about 20 minutes total.

The sauce may look a little bit separated when you initially open the pot. Don’t worry, it’s fine! Just use a fork to gently fluff the rice and incorporate the creamy layer back into the casserole.

Serve the casserole:

Spoon the casserole into shallow bowls or onto plates, digging all the way down to the bottom so you get both rice and chicken in each scoop. Sprinkle generously with chopped parsley and serve hot.

Leftovers will keep for about a week and can be warmed in the microwave.

Hamburger Steak with Mushroom Gravy

Hamburger Steak with Mushroom Gravy

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Yield: 4

Dinner At The Zoo

This hamburger steak recipe is seasoned ground beef patties simmered in a savory mushroom sauce. A comfort food classic that makes for the perfect easy dinner option!

For the steaks:

  • 1TBS olive oil
  • 1¼lb ground beef 90% lean
  • ⅓cup breadcrumbs
  • 2TBS onion finely minced
  • 1tsp Italian seasoning
  • 1TBS ketchup
  • 2tsp Worcestershire sauce
  • 1egg
  • 1tsp minced garlic
  • ¾tsp salt
  • ¼tsp pepper


For the gravy:

  • 3TBS butter
  • 8oz sliced mushrooms I used cremini
  • ½cup onion chopped
  • 1tsp garlic minced
  • 3TBS flour
  • 1½cups beef broth
  • 1TBS Worcestershire sauce
  • 2tsp low sodium soy sauce
  • 1TBS chopped parsley
  • salt and pepper to taste


For the steaks:

Heat the olive oil in a large pan over high heat.

Combine the rest of the steak ingredients in a large bowl; stir until thoroughly mixed.

Shape the meat into 4 equal sized oval shaped patties.

Cook the meat for 4-5 minutes per side or until browned. Remove the steaks from the pan and cover with foil to keep warm.

For the gravy:

Melt the butter in the pan. Add the mushrooms and onions; season with salt and pepper to taste.

Cook the mushrooms and onions for 5-6 minutes or until tender and browned. Add the garlic and cook for 30 seconds.

Add the flour to the pan. Cook for 1 minute, stirring constantly.

Slowly add the beef broth and whisk until smooth. Bring the sauce to a simmer and cook for 2-3 minutes until thickened. Stir in the Worcestershire sauce and soy sauce.

Add the hamburger steak back to the pan and toss to coat with the sauce. Cook for another 5-7 minutes or until warmed through.

Sprinkle with parsley, then serve.

Herbed Chicken & Roasted Asparagus

Herbed Chicken & Roasted Asparagus

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with Prosciutto-Topped Mashed Potatoes, Pan Sauce & Chives

Yield: 2

Adapted from: Hello Fresh

This French-inspired herb-crusted chicken in a pan roasted and finished in the oven alongside seasoned asparagus. Over the top is a buttery shallot pan sauce swirled with fig jam for a hit of savory-sweetness. A topping of crisped prosciutto is added to creamy mashed potatoes.
Prep: 10 Cook: 35

  • 12oz potatoes
  • 1shallot
  • ½TBS herbes de Provence
  • 1oz chicken demi-glace
  • 2oz prosciutto
  • 6oz asparagus
  • ¼oz chives
  • 10oz chicken cutlets
  • 1½TBS sour cream
  • 1oz fig jam
  • salt & pepper
  • cooking oil
  • butter


Boil potatoes:

Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve ½ cup potato cooking liquid, then drain.

Return potatoes to pot and cover to keep warm. (You’ll finish the potatoes in Step 5.)

Sear prosciutto:

While potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Add prosciutto in a single layer, cook until browned and crispy, 2- to 3-minutes per side.

Tip: If prosciutto starts to brown too quickly, reduce heat to medium.

Turn off heat, transfer prosciutto to a paper-towel-lined plate. Wipe out pan.

Prep:

Trim and discard woody bottom ends from asparagus. Halve, peel, and mince half the shallot. Finely chop chives.

Roast chicken & asparagus:

Pat chicken dry with paper towels, season all over with ½ TBS herbes de Provence, salt, and pepper.

Heat a drizzle of oil in pan used for prosciutto over high heat. Add chicken and sear until golden-brown, 2 minutes per side. Turn off heat, transfer chicken to one side of a baking sheet. Wipe out pan and let cool slightly.

Toss asparagus on empty side of sheet with a drizzle of oil, salt, and pepper.

Roast on middle rack until chicken is cooked through and asparagus is tender and lightly browned, 10-12 minutes. Transfer chicken to a cutting board.

Mash potatoes & make sauce:

To pot with potatoes, add sour cream and 2 TBS butter, mash until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if desired.

Heat 1 TBS butter and a drizzle of oil in pan used for chicken over medium heat. Add minced shallot and cook, stirring occasionally, until fragrant, 1- to 2-minutes.

Reduce heat to low and whisk in ¼ cup water, jam, and demi-glace. Bring to a simmer, then cook, whisking constantly, until slightly thickened, 1- to 2-minutes more.

Finish & serve:

Slice chicken crosswise.

Divide chicken, asparagus, and mashed potatoes between plates. Spoon pan sauce over chicken and crumble prosciutto over potatoes. Garnish everything with chives and serve.