Posts tagged: Freshly Ground Black Pepper

Bahn Mi Sliders

By , September 27, 2012

SLIDERS PULLED PORK 2 Bahn Mi SlidersSubmitted by Diane H.

Ingredients: 12 Sliders

Pickled Vegetables:

  • 1/2 Pound peeled baby carrots
  • 1/2 Pound radishes (I prefer white Icicle [baby daikon] radishes, but any kind will work)
  • 1 large chunk of peeled ginger
  • 1/2 Cup water
  • 1 Cup cider vinegar
  • 3 Tablespoons sugar
  • 1 Tablespoon salt


  • 1,  1.5 – 2 lb. pork tenderloin
  • 1 Cup Water
  • 3 Tablespoon  fish sauce (found in the asian foods aisle)
  • 2 Tablespoons  soy sauce
  • 2 Tablespoons maple syrup
  • 1 Tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 walnut-sized piece of ginger, minced
  • 1 scallion, finely chopped
  • 1/2 teaspoon freshly ground black pepper

Other Ingredients

  • 1 dozen Hawaiin Dinner rolls
  • 1 Cup mayonnaise
  • 12 lettuce leaves
  • Sriracha hot sauce to taste


For the pickled veggies: Cut the carrots and radishes into matchstick sized pieces.  Cut the ginger into very thin slices.  In a medium saucepan combine water, vinegar, sugar and salt.  Bring just to a boil and remove from heat.  Add carrots, radishes and ginger to hot vinegar.  Cover and allow to cool for 30 minutes before  transferring to refrigerator to chill.  Drain immediately before serving.

For the Pork: Cut the pork into two large chunks and pat dry.  Place pork in the INSTANT POT pressure cooker with remaining pork ingredients.  Lock the lid into place and cook on high pressure for 50 minutes.  Let the steam release naturally.  When the pressure valve drops, remove the lid, tilting it away from your face to allow residual steam to escape.  Test the meat for doness by prodding it with a fork , it should be easy to pull apart.

Transfer the cooked meat to a cutting board and let stand until cool enough to handle, then shred using two forks to pull apart.  Pour any liquid from the pot over the meat.

To assemble: Cut open a roll and spread both sides with a small amount of mayonnaise.    Top with a portion of pulled pork and pickled vegetables and a lettuce leaf..  Season the top bun with Sriracha if desired.   Repeat for remaining  sliders. Serve immediately.

Summer Garden Boiled Peanut Salad

By , June 28, 2012

Submitted by Mary M. L.Summer Garden Boiled Peanut Salad Summer Garden Boiled Peanut Salad


  • 1 pound raw peanuts in shell, shelled
  • 1 bay leaf
  • 2 medium tomatoes, chopped
  • 1/2 cup diced green pepper
  • 1/2 cup diced sweet onion
  • 1/4 cup finely diced hot peppers
  • 1/4 cup diced celery
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


To skin peanuts, blanch in boiling salt water for 1 minute, drain. Slip off skins and discard. To cook peanuts, add to electric pressure cooker with 2 cups of water and the bay leaf. Cook peanuts about 20 minutes under pressure or until soft. Drain. In a large bowl, combine peanuts with diced vegetables. Whisk together lemon juice, oil, salt and pepper. Pour over salad mixture and toss to combine.

Honey and Thyme-Infused Red Wine Pot Roast

Submitted by Erin OC.


  • 1 bottom round roast, about 4 lbs.
  • Salt and freshly ground black pepper
  • 5 tablespoons vegetable oil
  • 3 small onions, medium diced
  • 1 head garlic (about 10 to 12 cloves), lightly smashed
  • 1 pound carrots (about 4 medium), cut roughly into 1 1/2-inch pieces
  • 2 cups low-sodium chicken, beef, or vegetable broth
  • 2 cups medium-bodied red wine
  • 2 1/2 tablespoons honey
  • 5 to 6 sprigs fresh thyme
  • 2 pounds russet potatoes, peeled and cut into 1 1/2 to 2-inch cubes


    Edited based on comments (see comments below): Pressure cook all ingredients except the carrots and potatoes for 45 minutes a high pressure, quick release the pressure – then add carrots and potatoes and pressure cook for another 10 minutes, with a natural release.

    Original/Traditional directions for comparison:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Season roast with salt and pepper. Heat oil in large oven-safe pot over high heat for a couple minutes. Add the meat and brown well on all sides, about 10 minutes total.
  3. Remove and set aside on a plate. Lower heat to medium and sauté onions, garlic, and carrots for 5 minutes. Add the broth, wine, honey, and thyme, stir to combine, and then add the roast back to the pot.
  4. Cover pot and transfer to oven. Bake for 2 hours, turning the meat over twice. Add the potatoes to the pot and bake, uncovered, for another 30 to 45 minutes longer until both the potatoes and the meat are fork-tender.

BBQ Hawaiian Turkey Meatloaf 

By , March 29, 2012

Submitted by Pamie F.

I have more photos and a how-to video at my Website at:

P1080332 Large 300x225 BBQ Hawaiian Turkey Meatloaf Ingredients

  • 2 – tbls. – Olive Oil – Divided
  • 1 – med Onion, (minced)
  • 3 – cloves of Garlic (minced)
  • 1- Red Pepper (finely chopped or you may use Green Pepper)
  • 1 – 15oz canned diced Tomatoes
  • 1 tsp. – Sea Salt (or Himalayan)
  • 1/2 tsp. – freshly ground Black Pepper
  • 1 tsp. – Parsley (fresh or dried)
  • 1 tsp. – Paprika
  • Pinch of Cayenne Pepper
  • (NOTE: Save a Pinch of Salt, Pepper, Parsley, Paprika and Cayenne to season the Bread cubes.)
  • 1 1/2 cp – whole grain Bread (Cubed)
  • 2 lbs – ground Turkey
  • 1/2 cp – dry Red Wine
  • 2 – Eggs
  • 3 1/2 tbls. – Sour Cream or Creme Fraiche
  • 1 1/2 tbls. – Worcestershire sauce
  • 1 tbls. – Soy Sauce
  • 3 tbls. – Ketchup
  • 3 tbls. – favorite BBQ Sauce
  • 1 cp – crushed Pineapple (drained)


  • In a skillet, put in 1-tbls. Olive Oil and add Garlic, Red Pepper and Onions.
  • Sauté until Onions are almost transparent.
  • Add your chopped Tomatoes and cook down until almost all of the fluid has been cooked out of it.
    Set aside to cool.
  • Next – in a skillet add 1-tbls of Olive Oil and the Bread cubes and a pinch of the Seasonings you saved back: (Salt, Pepper, Parsley, Paprika and Cayenne) to the Olive Oil. Sauté until the Bread Cubes are well toasted.
  • In a mixing bowl add your ground Turkey, Eggs,Sour Cream, Worcestershire and Soy Sauces. Mix well.
  • Add your cooled Seasoned mixture to the Turkey mixture.
  • Add your loaf into your ceramic or glass dish.
    You may use a loaf pan that will fits inside your Instant Pot.
  • Top with the mixture of Ketchup and BBQ Sauce *Sprinkle Pineapple over top the sauces.
  • Foil the top of your Turkey Meatloaf to seal it and keep it moist.
  • Add 2 cups of water to the inside pan in your Instant Pot.
  • Set in your Trivet.
  • Add in your Turkey Meatloaf atop the Trivet.
  • Set your Instant Pot to the “Meat” setting.
  • Once done, let the the Instant Pot cool down on it’s own.
    This will help set up the Meatloaf. Note: DO NOT cut it until it’s cooled at least ten minutes.
  • Slice the Meatloaf and ENJOY!

Sous Vide Duck Breast

Many users started using Instant Pot in very creative ways. We are pleasantly surprised that Instant Pot’s keep-warm function can be used to do sous vide cooking. Sous vide, French for “under vacuum”, is a method of cooking food sealed in airtight plastic bags in a water bath for a long time at low temperature (54C~80C) to kill harmful bacterias before applying other cooking techniques such as browning or BBQ. Many have done sous vide in simple home-made devices, for example Chef John’s “Food Wishes”.

Maomao Mom created a sous vide recipe for succulent duck breast. Here’s a repost with permission. She also has other recipes on her blog

Sous vide duck breast

by MaomaoMom

Sous vide duck 2 213x300 Sous Vide Duck BreastGoogle “Sous vide” (French for “under vacuum”) and you will find 10 million search results. It involves cooking food in sealed plastic bags in a water bath at lower (50~70C) and constant temperatures for long periods of time. This technique was used by French chefs in the 1960s and 70s. It has become increasingly popular at gourmet restaurants because it yields much higher succulence and avoids overcooking. Even Iron Chefs use this technique on TV shows. There is even an expensive water-oven appliance SousVide Supreme for this purpose.

Since I have an electric pressure cooker with a “keep warm” function which maintains temperature around 65C, I decided to try this technique out. Results are pretty good.

Prepare Time: 10 minutes
Cook time: 38+4minutes
Level: medium
Serves: 2 servings


  1. 2 large boneless duck breast halves 480g, skin-on;
  2. 1 teaspoon salt, 2 teaspoons freshly minced garlic, ½ teaspoon freshly ground black pepper, 1/3 teaspoon dry thyme, 1/3 teaspoon peppercorn;
  3. 1 tablespoon vegetable oil;
    Apricot sauce (optional):
  4. 1 large ripe apricot, peeled and cored, mash with 2 tablespoons water
  5. 2 teaspoons sugar.

Sous vide duck 1 Sous Vide Duck Breast


  1. Clean duck breasts then rub on all ingredients 2. Cover and chill in the fridge for 2 hours. Rinse off spices and place duck breasts in a Ziploc bag, remove air and seal it.
  2. Add water in the InstantPot up to 7-cup mark. Leave the lid open, turn on power and press “Keep warm” button. After 20 minutes, place the Ziploc bag in the water bath for 35~40 minutes.
  3. Remove the bag from the water and pat dry duck breasts. Sear skin side of duck breasts in a non-stick frying pan with 1 tablespoon vegetable oil at medium-high heat until golden. Turn over and cook for another 20 seconds.
  4. Slice the cooked duck breasts and serve with apricot sauce.
  5. Apricot sauce: mix ingredients 4 and 5 in a small pot, bring to boil on high heat then simmer 5 minutes at low heat.

Sous vide duck 21 Sous Vide Duck Breast