mgaretz

Tri-tip steak, cooked SV then seared, served with steamed spinach.

(my recipe, adapted from my slow cooker recipe, at my blog) Instant Pot Cabbage Soup Ingredients: 1 can of tomato sauce (14.5 oz can) 1 can of diced tomatoes 1 can of water (use the sauce can to get the sauce that sticks to sides) 1 small to medium cabbage, de-cored and cut into 8 wedges then cut the wedges in half and separate 1 medium yellow onion cut into 1” wedges and separated 1 pound of carrots, peeled and cut into ½” slices (or more if you like carrots) 2 tsp salt ½ tsp pepper 1 tsp garlic powder 6 tbs sugar – to taste 2 lbs of stew meat 1” chunks (chuck is the best, but almost any cut will work) Method: Combine all of the ingredients except the carrots in the IP, cabbage goes in last. Stir it up a bit. Cook on High Pressure for 10 minutes, then quick release. Stir in the carrots and cook for another 6 minutes on high pressure with a 15 minute (to full) natural release. Serve! Notes: I use an 8 qt IP, for a 6 qt you may want to pre-wilt the cabbage by microwaving it for a few minutes so that you can fit it all in. As I am thinking about it, you could also try adding as much cabbage as you can, then add the rest with the carrots. There is no need to pre-brown the meat.

Stew cabbage soup split pea or lentil soup carnitas broccoli hard boiled eggs artichokes

Yet another batch of Blasphemy Ribs, served with steamed spinach and butter.

After 3 days of over-eating and too many carbs on vacation at Disneyland, a simple chicken soup with onions, carrots, peas and spinach. No noodles.

Stir-fry with char siu, noodles, onion, mushrooms, spinach and other assorted veggies.

A couple of recent dinners: Home-made shake n bake style chicken breast, air-fried with the BSOA, with lentil soup. Tri-tip steak, cooked SV then seared, served with corn.

Crab cakes (baked), served with sauteed spinach.

I do Costco eggs right out of the fridge with 1 cup of water, eggs on a trivet, for 4 minutes at high pressure, 4 minutes release then 4 (or more) minutes in an ice bath. (The 4-4-4 method.) They come out perfect. I have done this in both 8 and 3 qt models. ETA: Oops, I thought you meant hard-boiled, not poached.

Normally, for a full tri-tip roast (from frozen), I will cook it at about 126F for 8 hours or so, then sear. For a steak I only do an hour if fresh, maybe 90 minutes if frozen. (For steak I use the Joule app's recommendations.) That's for a 1" thick steak, which I try to cut. This piece was about 1" thick and weighed about 9 ozs.

Tri-tip steak, cooked SV then seared, served with green beans and a glass of Lodi Zin for dessert.

Corned beef, cabbage and carrots. Corned beef (point cut brisket) was cooked SV at 180F for 10 hours (pre-soaked in cold water overnight). SV bag just had the spice packet and some weights. At the end of the 10 hours the cabbage and carrots were put in a big bowl with the liquid from the SV bag and then microwaved until tender, about 12 minutes.

A couple of recent meals. Chicken cacciatore-style, served with green beans. Boneless breast was dredged in seasoned flour then sauteed in olive oil. (Sauce from a jar - a new Ragu garden blend which isn't half bad.) Steak, cooked SV then seared, served with mac noodles with peas and butter.

A couple of recent meals: Pork chop (double cut), cooked SV then seared and glazed with maple/bourbon, served with green beans And pizza that was quite the hot mess - overcooked the pepperoni and shouldn't have added the extra cheese on the top (which also overcooked) but it tasted fine. A glass of Lodi Zin helped!

Another batch of Blasphemy Ribs, served with white corn and followed by a large glass of 2006 Livermore Zin.

Salmon, cooked SV, then basted with maple syrup, served with peas in butter.

She could be cooking them too hot.

Yet another stir fry, with char siu, noodles, celery, onion, mushrooms and spinach.

Thanks Kim.

Sort of. I have used the (now defunct) Sansaire Steak Aging Sauce, which is primarily fish sauce. I still have a lot left. I use it sometimes on roasts I use that I slice thin for sandwiches, but not a big fan of it on actual steaks or tri-tip.

8 hours or so

Tri-tip (prime), cooked SV then seared. Served with potato sticks from a can, salad and a glass of 2013 Livermore Cab.

Actually I quite like In N Out fries, but, you have to eat them fresh, right there. If you take them home they are disgusting bits of cardboard.

Roasted turkey breast, sliced and reheated SV, with mushroom gravy, snap peas and baked yam.

Salmon, cooked SV with some maple syrup applied after, served with sauteed spinach.