Category Archives: Rice Cooker

Slanted Door’s Shaking Beef My Way

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I have loved this recipe since I took my first bite at Charles Pham’s iconic Ferry Building restaurant 14 years ago. It is outstanding and I have stuck to his pungently flavored tender morseled dish, adding just a few touches of my own. One being crunch flash fried spinach instead of the traditional fresh watercress. I add a tad more fish sauce and a bit of cooking win, Oyster Sauce, a few chiles and more garlic than Mr. Pham. It is just the way my taste buds roll. It is however essential to buy the very best filet you can find to make this dish. I wait till I find a piece on sale and grab it. That is when I make this dish.

Gather your wok and and get your ingredients mise en place, it goes together quickly. Have your deep fryer or a pot of clean oil at the ready for your spinach, you will want to fry it just before serving. I cook my rice well in advance in my Zojirushi Rice cooker which keeps the rice warm forever.

This recipe serves 2, it can easily be doubled by just increasing the meat

Ingredients:

1 Pound Filet Mingnon
1 teaspoon coarse ground black pepper
1/2 cup canola plus 1 tablespoon of canola oil
1-4 whole small dried red arbol chiles
1 cup thinly sliced red onion
3 stalks of green onions trimmed and cut to one inch lengths
2 tablespoons of finely minced garlic
2 tablespoons unsalted butter

Stir Fry Sauce

2 Tablespoons white wine vinegar
2 Tablespoons Chinese Cooking Wine
1/4 Cup Soy Sauce
1/4 cup of sugar
1/4 cup Red Boat (or other high quality) fish sauce
1 teaspoon mirin
1/8 cup oyster sauce

Salt and Pepper Dipping Sauce

1 Teaspoon Sea Salt
1 Teaspoon freshly ground black pepper
1/4 cup freshly squeezed lime juice

3 cups fresh baby spinach cleaned and very dry
3 cups peanut oil in large pan @325 degrees

Method:

1: Marinade beef in the pepper, chiles and canola oil for about 2 hours.

2.Meanwhile make the stir-fry sauce by combining the ingredients and mix until the sugar is dissolved. set aside.

3. Divide the meat into two portions, straining oil and do the same with the onions.

4. Put oil in wok and heat over medium heat till it shimmers. Cook each batch of meat with onions till browned. removing to a plate.

5. Put in the ingredients for the stir fry sauce and bring to a simmer, add butter and continue to shake or stir. Add the meat and stir. Make the dipping sauce by stirring the ingredients together, it is that simple. And serve the beef, either over watercress or next to flash fried spinach.

6. To make flash fried spinach, either use a deep fryer or a pot with 2″of peanut oil. Take 1/2 of a clam shell of clean dry organic baby spinach. Fry at 350 for about 1-2 minutes, until the spinach starts to turn dark green. Remove and drain. This is DELICIOUS!

Belgian Beer Braised Short Ribs IP

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short ribs 1
Ecstatic Meaty Velvet…. that is how I describe the end result of this dish. Short ribs are covered with spices and then seared, then the vegetables are caressed by the fire and finally the braising liquid of tomatoes, porcini mushroom broth and Belgian Ale are married to the pot. In go the short ribs and they braise for 3.5 hours (or just 40 minutes in the IP) while the sauce concentrates as the veggies become succulent. I served them this time over grits, sometimes I elect mashed potatoes. This is the kind of meal that ends with pristinely clean plates, except for those bones which gave up their marrow in the dish.  A sacrifice well appreciated.

short ribs raw

Here is how you do it, feel free to exchange out the spices to your personal palate, this is just what works for me. You will need 6-8 meaty English Cut short ribs to feed two. This recipe can be doubled, but when you brown the ribs, do it in batches.

spice blend

Spice Blend: 

The smoked paprika is essential,  find it!

  • 1/4  cup of brown sugar (I use TSTE’s sweet onion sugar
  • 3 tablespoons of fresh ground pepper
  • 2 tablespoons of sweet smoked paprika
  • 2 tablespoons of garlic salt
  • 1 tablespoon of dry mustard
  • 4 tablespoons of porcini powder (optional but rich!)

 

short ribs veggies en place

Sofrito: 

 

4 medium leeks chopped (pale white part only)

4 tablespoons of home rendered lard or olive oil

4 carrots chopped into medium sized pieces

3 celery ribs chopped into medium sized pieces

2 bay leaves (4 if using fresh)

10 cloves garlic, chopped

1 cup of dried porcini mushrooms re-hydrated and then strained, reserving liquid

For even more mushroom flavor, add fresh shitakes

1 440 mil can of Belgian ale or Guiness

1 28 ounce can of chopped tomatoes with the liquid

1/4 cup home rendered lard.

Method:

Preheat oven to 375 (I use convection roast setting). Be sure that you will have room for the lidded pot or dutch oven to fit on the rack on the lower third of the oven.

short ribs seasoned

Blend the spice mix and generously coat the ribs with it on all sides. There will be some leftover, reserve it.

Heat the lard or oil in a large deep pan or dutch oven. Saute setting on the IP. Brown the ribs taking care not to crowd them, do them in batches if your pan is not large enough. This should take about 1 minute per side.

short ribs browning

Transfer meat back to a plate or sheet pan and ad the shallots, carrots, celery and bay leaves to the pot and cook over moderate low heat, stirring occasionally until vegetables begin to soften (about 3 minutes), clear a hot spot and add garlic. Cook for 1 more minute. Stir in mushrooms.

Add broth, beer and tomatoes with their juice, then add the ribs and any remaining spices and spoon the sauce over the ribs. Bring to a boil uncovered

short ribs ready for oven

For the IP secure cover and cook on the meat setting for 40 minutes. Or, cover and place in the oven and braise for 3 hours, checking after about 1.5 hours to see if more liquid is needed, if so add beer, stock or water.

short ribs in oven

Remove from oven and allow to rest for about 10 minutes. Serve over mashed potatoes, grits or polenta. Click here for the perfect grits/polenta recipe.

short ribs close up

I doubt that there will be any meat left, but if there is it makes amazing tacos. Any veggies/sauce left are great for a soup, just add more liquid and puree.

If you liked this, you might also enjoy Smoked and Braised Pork Shoulder Latin Style.

Persian Saffron Rice in a Rice Cooker or Pressure Cooker

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Persian Saffron Rice in a Rice Cooker or Pressure Cooker

pomegranate chicken with saffron rice

This is lovely perfumed rice that has a crunchy bottom and a pillowy soft center. You can also do this on the stove, but it works best if you use a non stick pan to make it in.

I did this in my digital pressure cooker which has a rice cooker setting. You can halve this recipe if you want, but it is great for leftovers. I used leftovers of this rice in my Avgolemono Soup here.

I serve this with lots of things, but most recently made it with this amazing Pomegranate and Pistachio Chicken. 

Ingredients: 

  • 3 cups long grain basmati rice
  • 4 cups cold water
  • 1  Tablespoon salt
  • 4 tablespoons ghee (clarified butter). If you don’t have that, vegetable oil is OK, but not as good!
  • 1/4 tablespoon ground saffron threads dissolved i 1 tablespoon hot water. (use a sugar cube or a teaspoon of Sugar in the Raw in a mortar and pestle to grind up the saffron threads. You can store Saffron water in the refrigerator for up to 6 weeks.
  • 3 TBS full fat yogurt. I buy mine at the Indian Grocery. I think it has the best texture and flavor, but as long as you get full fat you will be fine.
  • In the pressure cooker on saute or in a small pan, add the ghee, yogurt, and 1 cup of the rice. Brown and stir till the rice is golden. Put it in the bottom of your cooker.
  • In a separate bowl mix remaining rice, water, salt and saffron threads. Stir well then add to the cooker.
  • Cook on brown rice setting. Or if using a pot, about an hour covered. Put a tea towel between the lid and the pot if using a pot.
  • Allow rice to cool for ten minutes.
  • Turn out on a platter or large bowl, the crust should be on top.