I’m late. Waaaaay late.
Thursday wasn’t as relaxed as I had anticipated being. Please accept my apologies if you came back looking for the carne con papa recipe last week. It’s now here!
I also promised a few recipes for you to cook in a pressure cooker! While cleaning my home yesterday, I started going through that infamous “junk drawer” in the kitchen. Do you have one!?! I’d probably have two or three if I had more space. It’s laden with tealights, matches, ribbon, pills, lotion, old bills, incense, batteries, telephone cords, manuals, and all kinds of unnecessary things. I’m hoping one day I’ll find an uncashed check in some stupid amount! In it, I also came across the original booklet that came with one of my older cookers (I shared pics of my mom’s cookers in the last post). Check it out. Pretty cool, right? It’s full of recipes. I’m giving you two here.
DISCLAIMER: I’ve not tried either one of them, so I can not speak on taste, accuracy or cooking time! Prepare at your own likable risk!
A total of 3 recipes in one post should hopefully make up for the tardiness. Please do tell me what you think!
Fin de Semana
In other weekend food outings, my friend’s hubby celebrated his b-day on Sat. night and I was asked to cook dinner for about 30. I kept the menu super simple, but very savory. That super good pineapple guac and a spicy spinach dip were my offerings for starters. Formal dinner was my pollo en fricasse which is one of my staples. A smash. The chicken (en breve: tomato sauce, wine, carrots, olives, raisins, spices, etc…) went with rice. I then deviated a bit from my Latin roots and made party meatballs in chili sauce and grape jelly. The meatballs were high quality frozen ones that Monie picked up. The added touch was Sauvignon Blanc. Que rico!!! I’d done these meatballs before, but without the vino. It really kicked it up a noticeable notch. That’s my new secret ingredient: really good vino. I feel a bit bougie when I try to get all Frenchie on them!
Oh wait, and the kicker: I had on some bad ass Max Azria pumps while I was doing all this cooking! Not to mention the dress and C.B. Herrera Swarovski rosary-like gold necklace. I have to stay oh so chic while doing all this! It really impresses people, ladies! (well, all the prep was done in really comfy green sweats and a tank top w/my GAP ballet slippers–ha, ha, ha).
And then I learned a that a group of the party goers do a brunch rotational during Spring/Summer. Reg put my name out there to be the brunch chef. How fun, (chi, ching) right!
Back to Basics, Again
Pressure-cooking is wonderful. I think I said that before. I’m such an advocate, especially if you’re constantly in a hurry like me but don’t want to sacrifice good food. I’m so glad my mom trusted me enough to teach me how to use one. It’s my best friend in the kitchen, since I don’t allow anyone else in there while I’m cooking (well, except for M when she’s acting as my sous chef). Thanks to everyone who commented on the last pressure-cooking post.
Below are two recipes from the Mirro-Matic (1947) book (.25) that came with my cooker. And, yes, that’s it below! Looks like it’s in great condition! I didn’t post the picture of my other pressure cooker, b/c it just wasn’t coming out right. This one here is older and is smaller. I like to use it for smaller portions, obviously.
I better NOT lose this book, otherwise I’ll be paying about $20 for it!
Chosen in random flipping order and copied verbatim:
I also just noticed I’ve not shared any desserts! My bad! I will give you something to talk about later this week. I’m seemingly bad at keeping timely promises, so I’ll just leave it at sometime “this” week!
Carne Con Papa (as adapted from my Mom's recipe)
- 1.5 lbs. sirloin, tenderloin, round or button eye steak (I like sirloin or tenderloin, best)
- 4 medium potatoes, peeled and chunked
- 2 cups carrots, chopped or round sliced (optional)
- 1/4 cup vegetable or canola oil
- 1 green pepper, sliced
- 1 onion, chopped
- 4 garlic cloves, minced
- 3/4 cup dry cooking wine
- 8 oz. tomato sauce
- 3 Tbsp. salt
- 2 tsp. vinegar
- 2 tsp. oregano
- 1 tsp. cumin
Cut steak into 3/4" pieces (or to your personal liking). Add cooking oil to pressure cooker. Heat oil on low and add meat. Add onion, pepper, garlic, salt, vinegar, cumin, garlic, and tomato sauce. Leaving uncovered, turn heat to medium. When mixture begins to lightly boil, add cooking wine and close pressure cooker. Close lid and set pressure setting to 10 or 15, depending on your model. Cook for about 20 minutes on high heat. When meat has tenderized, remove pressure cooker from heat and allow all pressure to be released. Uncover and add potatoes and carrots. Note: You may assume meat is tender after 20 minutes or you can reduce heat and release all pressure before opening to check it. After adding potatoes and carrots, close and turn heat back to medium. Cook for another 10 minutes. If you ever find your meat to be dry, simply add a bit of cooking wine. Allow to cook for another 10 minutes on low heat, uncovered.
Serve with white rice and what ever salad or green vegetable you like. We also eat with either Cuban or French bread.
Serves 6-8. Enjoy.
- 2 cups dried Navy beans or Great Northern beans
- 3 slices bacon or salt pork
- 2 tbsp. chopped onion
- 1/8 tsp. pepper
- 4 tbsp. molasses or syrup
- 3 tbsp. brown sugar
- 1 tsp. dry mustard
- 2 cups hot water
- 1 tsp. salt
Soak beans over night. Drain. Brown meat in MIRRO-MATIC Pan until golden brown. Add chopped onion and stir. Add beans, salt, pepper, molasses, sugar, mustard and water. Stir. Cover pan. Set MIRRO-MATIC control on vent tube at 15. When control jiggles, reduce heat and cook 30 minutes. Allow pressure to go down normally.
Serves 4 or 5.
- 2 lbs. fish (do not bone) haddock, halibut, etc...
- 2 cups water
- 1 sliced onion
- 2 sprigs parsley
- 1 tsp. salt
- 1/3 cup salt pork or bacon diced
- 2 cups potatoes, sliced
- 3 cups hot milk
- 2 tbsp. butter
- 2 tbsp. flour
Place fish in the pan. Add water, onion, parsley. Cover, set control at 15 and cook 5 minutes after control jiggles (okay, that's funny!). Then reduce pressure by cooling cooker under faucet. Remove fish and bone carefully. Strain the stock. Add salt, sliced potatoes and pork which has been fried slowly. Cover, set control at 1 and cook for 6 minutes after control jiggles. Let stand for 5 minutes and then finish reducing pressure by running a very small stream of water of the cooker. Add flaked fish and hot milk.
Serves 6 to 8.
**END Mirro-Matic Recipes**