robirdstx

I use this recipe: https://www.virtualweberbullet.com/cornbread/#blueribbon, although I used Buttermilk this time. I use a #8 square cast iron skillet brushed with bacon drippings, the minimum amount of sugar and corn oil as the vegetable oil.

Finally cool enough for Pot Roast! Instant Pot Chuck Roast with Potatoes, Carrots and Onion

Brought home today!

Grilled Chicken Thigh, Green Chile Basmati Rice and Steamed Asparagus

Toasted Beef Ravioli with Roasted Garlic Marinara and a Chef’s Salad with Chang’s Momofuku Ranch

“the only kid I knew who ate canned tamales” was said by @Kim Shook, not me.

Refried? 😄

Stop it! Now I am craving tamales! 🤪

The last of the Roast Pork in the form of Carnitas with Refried Beans, Green Chile Basmati Rice and Flour Tortilla

Thanks to @Kim Shook, I am now well stocked. Not only did my local Kroger have them, but they were on sale at only $2.99 each if I bought five. So I did! 😁

https://en.m.wikipedia.org/wiki/Toasted_ravioli

Toasted Ravioli is a St. Louis staple! Grew up with them and love them! The ravioli are usually meat filled and served with marinara. Now I have a craving!!!

More of the Roast Pork with Mashed Potatoes, Gravy and Green Peas

I hadn’t thought of this recipe in a long time. I made it when I was doing low carb. Beef Chili with Tomatoes and Black Soy Beans Serving Size: 6 Ingredients: - 4 dried chiles, such as Ancho (you want relatively mild) - 1 1/2 cups water - 2 lbs. beef chuck roast or brisket, cut into large cubes - 1 teaspoon kosher salt - 1 teaspoon fresh ground black pepper - 1 1/2 onions, chopped (divided use) - 2 1/4 teaspoons cumin - 1 1/4 teaspoons cayenne pepper (or to taste) - 3 cloves garlic, chopped - 1 cup beef stock - 1 can whole tomatoes, chopped with juice - 1 can black soy beans, drained - 3 pn xanthan gum - fresh cilantro, for garnish Directions: 1. Remove stems and seeds from chiles, discard, and cut chiles into large chunks. 2. Place chile chunks and water into a medium pot, and bring to a boil. 3. Remove pot from heat and steep for 30 minutes to soften the chiles. 4. Place the chiles and liquid into a blender, and puree until smooth. 5. Pass sauce through a fine mesh strainer into a medium bowl to remove any seeds and the tough skins. 6. Add this sauce along with next 8 ingredients, with the exception of only 1/3 of the chopped onion, to a crock pot and cook on low for 4 hours. 7. After 4 hours, add chopped tomatoes with liquid, beans, and balance of chopped onion. Continue to cook on low for another 3 hours. 8. At end of 7 hours, adjust seasonings. While stirring, add 3 good size pinches of xanthan gum and continue to simmer for a few more minutes until thickened. 9. Add fresh cilantro as garnish when serving.

Cubano (using some of last night’s roast pork)

Roast Pork, Pan Gravy, Duck Fat Fried Savory Polenta, Blistered Tomatoes and a Salad with David Chang’s Momofuku Ranch Dressing Husband said Good Stuff! 🥰

The Result! Very Happy! The juices had been poured off and used to make gravy while the roast rested. After resting for 30 minutes, the roast was returned to the oven on Convection Bake at 450F for 10 minutes to really crisp it up! (Maybe not necessary, but that’s what the recipe I was following called for.) My plate with Pan Gravy, duck fat fried Savory Polenta and Blistered Tomatoes

I’ve just put this 3 lb. Pork Butt Roast in at 300F on Bake Steam for 120 minutes. First time trying a roast on Bake Steam. I usually chop them up and do them in the Instant Pot for carnitas, but thought I would give this a try tonight.

I made the dressing today. I was not impressed at first, but after letting the mix meld for an hour, the tangy flavor came through. Very nice!

@rotutsHow about using the seal in the back up Instant Pot with the pot you are having trouble with to see if that fixes your problem?

Sous Vide Lamb Chop (finished on the grill), Chimichurri, Alton Brown’s Savory Polenta and Blistered Grape Tomatoes

Thank you Enablers! 😊 Delivered to my doorstep just now.

No ramps here, so I will have to use the pickled onion and raw scallion green substitution.

I found this David Chang Ranch Recipe in this online article: https://www.gq.com/story/david-chang-summer-snacks Apparently not the same one as in Momofuku. But I persevered and finally found the Ramp Ranch Dressing Recipe here: https://books.google.com/books?id=hPWiQZt5aRcC&pg=PT354&lpg=PT354&dq=david+chang+ramp+ranch+dressing&source=bl&ots=Ar4u_SMx3l&sig=ACfU3U2GBdsfVoFFIx3d_RXeOQ6mxUAsZw&hl=en&sa=X&ved=2ahUKEwj57-W_mKPlAhVQJt8KHSC4CI4Q6AEwBnoECAoQAQ#v=onepage&q=david chang ramp ranch dressing&f=false

Sous Vide Lamb Chop (finished on the grill), Chimichurri and Steamed Potatoes with a dollop of (Daisy) Sour Cream