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Archive for the ‘Beef’ Category

I had such a busy and awesome Memorial Day weekend.  I barely had any time to cook.  But I somehow managed to squeeze in a super duper easy-peezy recipe.  It’s super quick, super yummy, and just plain super all around!
Usually, when Summer starts to roll around, I start to cook less.  I’m not sure why either.  I actually dislike hot weather immensely, it makes me feel lethargic and just all-around LAZY.  And this Summer is going to be a crazy one cause I’m going to start my hardcore wedding diet and workout regime!  I won’t be able to cook all the yummy stuff I love to cook and gobble them down like I usually do.  All for the sake of fitting into my wedding dress later this year. Grrrrr………

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Have you ever had one of those days when you just totally do NOT want to cook?  Or you’re just so busy, or you’re running late and can’t get home in time to make a meal for your family?  I’m sure you all have.  And usually when that happens, we either run to grab quick take-out, or you somehow talk your husband or boyfriend to cook instead.  Well, this recipe is FOR THE BOYS!  It’s super easy, quick and fool-proof.  Three main ingredients only.  And your man can pat himself on the back and boast that he made a great meal with no help at all!  (Unless your man is a great chef already and knows his way around the kitchen.)

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March and April has been and will be a whirl wind of busy-ness!  I can’t even find time to cook!  AHHHHH!!!  But I can’t really complain, I’ve been so busy mostly because of wedding related stuff and also I’m going on vacation!!!  YAY!

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It’s that time of year again!  Where the green beer flows abundant and the Leprechauns come out and play.  And you know what these wee folks do?  They collect the exuberant amounts of money that you spend on beer, lagers, and Guiness to fill their pot of gold, that’s what!

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In preparation for the Chinese New Year that’s coming up this week on February 4th, 2011, I have decided to make some Taiwanese Niu Row Mein (Taiwanese Beef & Noodles).  This will be our fifth recipe for the International Pressure Cooking theme.

 

I am Chinese.  Born in Taiwan, but raised in the U.S.  And with the new Lunar year starting this week, there’s going to be lots of cooking, eating, cleaning and cooking some more.  Although Beef & Noodles aren’t really considered a traditional New Years dish, it’s still got noodles in it, and noodles signify longevity in the Chinese culture.  Which means, no cutting of the noodles when you eat it, or else it will cut your life short.  Which also means, when you see Chinese people eating noodles, there’s always a lot of noisy slurping.  See, now it all makes sense!  Okay, that’s all just silly superstition anyway.  To learn more about the Chinese New Year and the special foods that are prepared and the history, click here.

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Sooooo………this post is sort of unrelated to my whole International Pressure Cooking Adventure.  I just got excited and wanted to share and post about it.  So it’s kind of an impromptu post.
I just recently got introduced to Pepper Jelly.  Some of you may be like me and don’t have a clue what Pepper Jelly is.  Well, that’s what Google is for!  Just kidding!  But I’m sure there are lots of people who already know what it is and use it regularly.  So bare with us poor folks who have been deprived for so long.


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Our first adventure into the wonderful world of International Pressure Cooking will be the lovely country of Russia.  And one of the most popular and well known dishes from Russia is the delicious hot soup called Borscht.  For a more detail and in depth look at the origins of Borscht, click here.

My boyfriend is Russian.  Born in Moscow and immigrated to the U.S. when he was 3 years old.  He was raised by his grandparents in Los Angeles in a small Russian community.  So he was raised eating all kinds of wonderful Russian home-cooked meals made by his Busichka (Grandmother).  I won’t even bother trying to compete with her cooking because I will never win.  I just take the recipes she provides and tweak them so it becomes my own version.  And if my boyfriend doesn’t like it, he can go hungry!  HAHA Just kidding…..or am I really?

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I went on vacation for two weeks at the beginning of November.  I went and visited the city of Taipei, Taiwan!  I had so much good yummy Chinese food while I was there.  And when I came back home, I actually missed the Chinese food and wanted more!  So in honor of my trip, I made some Oxtail Vegetable Soup over the weekend!

 

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Update: 01/29/11 – This recipe would be great for Super Bowl Sunday!  Super Bowl Sunday Meatball Sliders!

This is a crowd pleasing recipe.  And it’s a great big easy cheating recipe!!!  And by cheating, I mean you can buy all the ingredients pre-made so you don’t have to slave away in the kitchen making everything from scratch!!!  Who can resist that?!

I’m co-hosting a big Halloween party coming up this weekend and I’m making a bunch of food, including the desserts!  And I had to think of food that was quick to make, light on the wallet, and easy to make in BULK!

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This recipe is for the most simplest and rustic beef soup you will ever find and it’s delicious!!!  It is one of my HB’s favorite soups and his Russian grandmother makes it for him frequently.  She makes it on the stove the old fashioned way, which will take about 2 hours or so.   I started making it for him at home in the pressure cooker since he loves it so much.  Takes less than an hour for me!  😛  It’s also one of his 8yr old son’s favorite soups as well.  He calls it “chicken-boy” even though it has no chicken in it at all whatsoever!  Actually, he’s been calling anything his great-grandma makes for him to eat “chicken-boy” ever since he was little so now the name just stuck.

I was so excited to make this soup that as soon as my HB came home with the ingredients, I quickly ripped all the packages apart and dumped the items into the pot.  I totally forgot to take photos.  So I apologize, the photos below are from google images.

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My HB (Honey Bunny aka Boyfriend) had a BBQ meet to attend for his Acura NSX club this last weekend.  Attendees were mostly going to consist of men who like fast cars.  It was a potluck and we attended this event once the year before, and that time we brought with us Cream Cheese Stuffed Jalapeños Wrapped with Bacon that he threw onto the BBQ there.  He wanted to bring the same exact thing again this year!  No sir, I don’t like it!  I hate making the same thing for the same event.

I had been craving short ribs the last couple of weeks so I decided to make some in my pressure cooker for the BBQ event instead.  My HB still wanted to make the jalapeños though, so I told him to make those himself!  Haha!

This recipe doesn’t consist of many ingredients.  It’s pretty simple and I love simple.  However, I wouldn’t call it a healthy recipe.  It’s pretty much a heart-attack inducing, artery coating, hip enlarging recipe.  You have been warned!

All you need is one bottle of BBQ sauce, your favorite brand or any generic one will do.  A bottle of beer or ale.  I had leftover stout from St. Patrick’s Day that I had to desperately use up.  One yellow onion.  One package of bacon, any kind will do.  One package of mushrooms.  And ½ cup of fresh chives for garnish.  Oh, and let’s not forget the main star of the recipe.  Short Ribs!!!  Unfortunately, I forgot to take a photo of them while they were still in the package.  I got too excited and ripped them all open and dumped them into the pot.  So I’m sorry you are stuck with photos of just raw meat!

Depending on your butcher or where you buy the ribs from, some may be a little more fatty than others, so trim or slice off any excess fat.  You will need about 3-5 lbs of short ribs.  Individually, it should yield about 25-30 pieces. Season the ribs with salt and pepper.

Pour the beer into a bowl and mix it up w/ ½ a cup of the BBQ sauce.  Pour the sauce into the pressure cooker pot along w/ the ribs.

Shut the lid on the pressure cooker and lock it into place.  Set the valve to Airtight.  Follow the instructions on your pressure cooker model and cook the ribs for 15-minutes.  This first 15-minute is what I call the pre-cook time.  I usually do this for meats that are fatty.  It helps to burn off all the excess fat and liquefy it so it can be discarded.  But it also precooks the meat so it starts the cooking process.

Now, onto the special sauce!!!

Bacon time!  I know, more fat and grease!  But I just can’t help it!  My vegetarian sister is going to kill me!!!  I promise, no more pork after this!

Slice the bacon into thin strips and start frying it up on a fry pan on medium heat until they are nice and crispy.  Usually takes about 5-10 minutes.  Using a slotted spoon or tongs, take out the bacon and set aside.  Do not discard the cooking grease from the bacon.  (I apologize for the mysterious blue bowl I found to put the bacon in.  It totally throws off the balance to the photo collage.  I promise to find a more non-descript bowl next time!  Hehe)

Slice up the onions into half rings and lightly fry them in the remaining bacon grease.  Trust me, this will add tons of flavor!  And tons of calories!  And tons of inches to your waistline.  But don’t worry, we’re going to run 1 mile for each rib we eat afterwards, right?  Right!

Drain the onions and set aside as well.  There should still be a little grease left.  Do the same with the mushrooms as well.  Yum yum yum!!!

Probably around this time, the pressure cooker is close to being done “pre-cooking” the short ribs.  If it is done, this is my favorite part.  Time to release the pressure!!!  For my particular model, I simply use an oven mitt or a dish towel.  I turn the valve to Exhaust, and choo-choo…..the pressure starts releasing in a stream!  Yee haw!!!  Sometimes, I place a folded towel over the valve because the hot steam gets a little too excited and starts to spit.  The steam should still be able to release through the folded towel.

Once all the pressure has released, carefully open the lid and look at the wonderful goodness inside!  This is where the “pre-cooking” comes in handy.  I take out all the individual ribs with tongs and set it aside in a platter.  You’ll notice that the meat on the bone is still a bit tough, but never fear, this is just the beginning. Ladle out about 2 cups of the sauce and juice that was rendered out of the ribs.  Save and discard the rest.

Pour the 2 cups of the sauce back into the pot.  Pour the remaining bottle of the BBQ sauce into it as well and give it a good mix.  Now, put all the ribs back into the pot and coat each one thoroughly in the sauce.
Add in the bacon, onions and mushrooms to the top of everything.
Shut the lid again and lock it.  Set the valve to Airtight.  Program the pressure cooker to cook for another 10-minutes.
For my event, I actually carried my portable pressure cooker to the BBQ and programmed it there for the additional 10-minutes so it would be nice and hot for everyone.  Not that my machine doesn’t have a Keep Warm function, but it was just what I decided to do.

Once the 10-minutes finish, you can either manually release the pressure like I did earlier after the “pre-cook”.  Or you can just let it naturally drop down in pressure on its own which may take another 15-minutes or so. Anyway, when it’s done, open the lid.  Mine is actually removable as well, so I just took off the whole darn lid to make self-serving a lot easier for the guests.  I sprinkled the fresh chives over all the ribs and rang the dinner bell for TIME TO EAT!!!
The meat was barely hanging on to the bone anymore.  It was also fork tender and you could cut through it with a plastic knife!  Make sure you serve each rib with a nice spoonful of the sauce with all the bacon, onion and mushroom goodness as well.

I had two pieces.  Then I ran two miles afterwards.  NOT!!!

BBQ SHORT RIBS RECIPE

Ingredients:
3-4 lbs of Short Ribs (Individually cut by butcher into about 25-30 pieces)
1 Bottle of Beer or Ale
1 Yellow Onion
1 Package of Bacon
1 Bottle of BBQ Sauce
1 Package of Mushrooms
½ Cup of Fresh Chives

  • Put short ribs into pressure cooker.  Season with salt and pepper.
  • Mix whole bottle of beer/ale with 1 cup of BBQ sauce in a separate bowl.
  • Pour mixture into pressure cooker w/ the short ribs.
  • Set pressure cooker to cook for 10-minutes.
  • While you wait, chop up the bacon.  Slice up the onions into half rings.
  • Fry the bacon until crisp, remove and set aside.
  • Use the remaining bacon fat in the pan to lightly fry up the onions, remove and set aside.
  • There should be more bacon fat remaining, lightly use it to fry up the mushrooms.  Remove and set aside.
  • When pressure cooker signals that it is done.  Release the pressure and open the lid.
  • A lot of liquid has accumulated from the cooking.  Remove the ribs individually and put into a bowl.
  • Discard about ¾ of the remaining liquid and fat inside the pot; keeping at least about 2 cups of the liquid.
  • Mix the remaining bottle of BBQ sauce into the remaining liquid and stir the mixture well inside the pot.
  • Combine the onions, bacon and mushrooms to the mixture as well.
  • Using tongs, put all the ribs back into the pot w/ the mixture, making sure to coat all the ribs thoroughly.
  • Set pressure cooker for another 10-minutes.
  • When the pressure cooker signals that it is done, you can either manually or naturally release the pressure.  Open the lid and let cool for 5-10 minutes.
  • Serve ribs with chopped chives and lots of sauce.

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