The secrets to great sauce: You really need to pressure cook spaghetti sauce. The pressure cooker (or InstaPot) boils the sauce at about 250 degrees farenheit vs 212 degrees in a stock pot. Cook times are cut in half for every 18 degrees rise in farenheit (10 degrees Celcius). 250 – 212 = 38 so… Continue reading Spaghetti Sauce from Fresh Tomatoes – Pressure Cooker
Category: course-spice-rub-sauce
Tomato Sauce – Pressure Cooker
I tried this recipe from Serious Eats. It says it makes 1.5 quarts which isn’t really very much sauce. I would probably double it. I would also add some grated parmesan to the sauce or with each serving. It may also need some thickener like corn starch. It is a good way to use up… Continue reading Tomato Sauce – Pressure Cooker
Chicken and Pork Glaze – Kate’s
Kate whipped this up to drizzle over chicken breasts. WOW! INGREDIENTS: 3/4 large onion, chopped 1 Tbsp. minced garlic 1 Tbsp. olive oil 1/2 cup apricot preserves 2 Tbsp. Worchestershire Sauce 1 Tbsp. Red Wine Vinegar 2 Tbsp. Soy Sauce 1 Tbsp. Dried Rosemary Leaves 1 Tbsp. Spicy Brown or Dijon Mustard 1 tsp. black… Continue reading Chicken and Pork Glaze – Kate’s
Smith and Wollensky Steak Rub
INGREDIENTS: Use Equal Portions of: Oregano Thyme Basil White Pepper Black Pepper Cayenne Pepper Paprika Garlic (Granulated or Powder) Cumin Salt
Ancho Chili Coffee-Rubbed Steak with Grand Marnier Butter – Pierponts
From KC Originals Executive Chef Patrick Williams of Pierpont’s at Union Station Restaurant uses a dry rub to add complex flavor to steak and completes the decadent dish with Grand Marnier butter. INGREDIENTS: Dry Rub Ingredients: 3 oz ancho chili powder 3 oz ground decaf coffee 3 oz brown sugar 3 oz mesquite smoked salt… Continue reading Ancho Chili Coffee-Rubbed Steak with Grand Marnier Butter – Pierponts
Brine for Smoked Turkey
INGREDIENTS: 1 gallon distilled water (or boiled tap water to remove chlorine) 1 cup kosher of unionized salt 1/2 cup sugar 6 fresh tarragon leaves or 1/4 cup dried tarragon 1 teaspoon black pepper INSTRUCTIONS: If you boil the water, let it cool before using. Mix all the ingredients thoroughly. Place Turkey in large non-metallic… Continue reading Brine for Smoked Turkey
Randy’s Pulled Pork Rub
INGREDIENTS: Makes 8.5 ounces by volume Optional Ingredients: INSTRUCTIONS:
Randy’s Poultry Rub
INGREDIENTS: 1 Tablespoon kosher salt 1 Tablespoon paprika 1 Tablespoon garlic powder 1 Tablespoon onion powder 1.5 teaspoon ground thyme 2 teaspoon dried sage 1.5 teaspoon ground black pepper 1.5 teaspoon dried rosemary 1/2 teaspoon cayenne pepper 1/2 teaspoon celery seeds (ground) This 10x recipe fills a large plastic spice container. 5 oz (by volume)… Continue reading Randy’s Poultry Rub
Randy’s Beefy Rub
Notes: This simple rub is great on roasts, briskets, and steaks. It enhances the original beefy flavor without masking it. This rub is about 1/3 salt. You need to use no more than 1 Tablespoon of this per pound of meat to avoid over-seas0ning the meat. INGREDIENTS: Small Batch – Makes 4 Tablespoons: 2.5 Tablespoons kosher… Continue reading Randy’s Beefy Rub
Spaghetti Sauce – Pepperoni
Adapted from a recipe at Food 52. I added spices and changed the tomatoes and substituted ground pork for ground beef. Makes 1 gallon (freezes well) INGREDIENTS: 1 pound ground pork or beef. 1 pound Italian sausage (recipe on this site) 6 ounces sliced pepperoni (sliced in 1/4″ strips) 1 large white onion 6-8 cloves… Continue reading Spaghetti Sauce – Pepperoni