Posts tagged: Medium Saucepan

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.

Instant Pot Chicken with Cherries & Pumpkin Seed Wild Rice

By , July 31, 2012

Recipe by: Natural Chef Dana MillerChicken with Cherries and Pumpkin Seed Wild Rice

Serves 4-8



  • 1 cup Balsamic vinegar
  • ½ c evaporated palm sugar
  • 1 tablespoon molasses
  • ¼ cup melted butter
  • 1 orange peeled and quartered
  • 1 onion, julienned
  • 12 chicken thighs
  • ¼ teaspoon sea salt
  • 4 sprigs of rosemary
  • 1 1/2 cups pitted and halved fresh Bing Cherries

Wild Rice

  • 4 cups low sodium vegetable stock
  • 1 1/3 cups wild rice, rinsed
  •  ¼ cup butter
  • 1 onion, minced
  • 2 plum tomatoes, diced
  • 1/2 cup pitted and halved fresh Bing cherries ½ cup toasted pumpkin seeds Sea salt to taste


1.     In the liner of the instant pot add the balsamic vinegar, evaporated palm sugar, molasses, butter, orange and onion. Mix well.

2.     Add the chicken, salt and rosemary. Stir to coat.

3.      Add the cherries. Place the lid on the pressure cooker and lock into place. Press the Meat/Stew button; adjust time so that the pressure time is 25 minutes.

4.     When done and pressure has naturally released, remove the lid

For the rice while the chicken is cooking

5.     Bring veggie stock to boil in a medium saucepan on the stove top. Add rinsed wild rice. Cover and simmer for 50 minutes.

6.     In a large sauté pan, heat butter. Sauté onion until caramelized.

7.     Add tomato and sauté for 3 to 4 minutes. Add onions and tomato to the rice.

8.     Add cherries to the sauté pan and sauté for 3 to 4 minutes until soft and juicey.

9.     Add cherries and toasted pumpkin seeds to the rice. Stir to incorporate. Add salt if needed.

10.    To serve: Place wild rice on a serving platter and top with chicken. Pour juices from the chicken over the entire platter and garnish with rosemary.

I served with sautéed kale.

Cabernet Short Ribs on Rosemary Fettucine Alfredo

By , March 28, 2012

Submitted by: Jamie B.-M.


  • 8 beef short ribs
  • Salt and pepper to taste
  • 2 tablespoons canola oil
  • ½ bulb fennel, sliced
  • 1 cup cabernet sauvignon
  • 1 cup beef broth
  • 1 tablespoon stone ground mustard
  • 4 cloves garlic, crushed
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • 2 bunches watercress, trimmed
  • ½ cup butter
  • 1 pint heavy whipping cream
  • 2 cups asiago cheese, grated
  • 1 teaspoon nutmeg
  • 1 tablespoon rosemary, finely chopped
  • 1 package fettucine


Sprinkle beef short ribs with salt and pepper. Heat canola oil to medium-high heat in a large skillet and add beef short ribs. Sear for 2-3 minutes on each side. Place beef short ribs in the Instant Pot IP-LUX60 Pressure Cooker and add the fennel, cabernet sauvignon and beef broth. Lock lid in place, choose the beef setting and cook for 35 minutes.

While the beef cooks: Whisk together the mustard, garlic, red wine vinegar and olive oil in a medium bowl. Toss with the watercress and set aside.

In a medium saucepan, melt the butter on low-medium heat. Whisk in the heavy whipping cream. Add the asiago cheese a little at a time and melt completely. Add the nutmeg and rosemary, stirring to blend. Keep this sauce on low heat until ready to use.

When beef short ribs have 15 minutes until they are done cooking, boil a large pot of salted water. Add fettucine and cook according to package directions. Strain and add to the saucepan with the sauce and stir to combine. Divide onto four dinner plates and top with equal amounts of the dressed watercress. Remove the ribs from the pressure cooker and place two ribs onto the watercress on each plate. Serve.
Serves four.