How you doin”? The longer the pandemic continues the more we crave “comfort foods.” This is a recipe that restaurants serve to use up “ends and pieces” or the trimmings of the beef that was cut in-house. Since many restaurants no longer cut their own meat, beef dishes like this have all but disappeared from many menus.
 
When you pressure cook in an Instant Pot the beef tips will be very tender and quite delicious. The braising and pressure cooking create a wonderful, unctuous (in a good way), rich gravy. Personally, I prefer to serve this amazing beef dish over mashed potatoes—that’s what mashed potatoes were invented for. The gravy even makes instant mashed potatoes taste great. But if you prefer, you can also serve them over rice or wide egg noodles.
 
Prep time:  25 minutes
Cook time:  25 minutes
Natural pressure release time:  10 minutes
Yield:  4 servings 
 
Ingredients 
For the dredge seasoning
4 tablespoons all-purpose flour
1 tablespoon corn starch
2 teaspoons steak seasoning
2 teaspoons garlic powder
1 teaspoon onion powder
1-teaspoon kosher salt
1/2 teaspoon pepper
 
For browning the beef
2 pounds beef filets tips, cut in 2-inch cubes
3 tablespoons olive oil
 
For the gravy
2 tablespoons unsalted butter
1 cup chopped yellow onion
3 tablespoons minced garlic
1/3 cup red wine 
1-1/2 cups beef stock
1-1/2 tablespoons Worcestershire sauce
1 teaspoon thyme
1 bay leaf
 
Directions
To make the dredge seasoning

1. In a gallon sized bag, mix together the seasoning ingredients. Set aside.

To brown the meat

1. Turn on the pot's SAUTÉ setting (high temperature).
2. Cut the meat into 2-inch cubes and put them into the bag with the seasoning mixture. Close and shake the bag to coat the meat with the seasoning.
3. When the pot is hot, add the oil. Then add half of the steak cubes in one layer. Brown both sides, but don't cook through. Remove to a plate.
4. Repeat with the second half of the meat and remove to a plate.

To make the gravy

1. Still on the SAUTÉ setting, add the butter and onion to the pot. Stir and scrape the bottom of the pot, loosening up all of the browned bits.
2. Add the garlic, stir and sauté about 30 seconds.
3. Add the red wine to deglaze the bottom of the pot.
4. Add the beef stock, Worcestershire sauce, bay leaf and thyme. Cook well to blossom the spices.
5. Cancel the SAUTÉ setting.

To cook the beef

1. Add the browned beef cubes back to the pot. Seal the lid and the release the valve.
2. Set to HIGH PRESSURE for 25 MINUTES.
3. When the cook time finishes, let the Instant Pot NATURALLY RELEASE for 10 MINUTES.
4. After ten minutes, release the valve to vent to release the remaining pressure.
5. Stir, taste the gravy and adjust with salt and pepper, if necessary.
6. Serve over mashed potatoes, wide egg noodles or rice.

Chefs Secret:  Not quite thick enough for your taste? Whisk together 3 tablespoons of cornstarch and 3 tablespoons of cold water until dissolved.  Turn on SAUTÉ function again and stir in the amount of cornstarch mixture until thickened to your taste.
 
Quip of the Day: “God, grant me the senility to forget the people I never liked, the good fortune to run into the ones I do, and the eyesight to tell the difference.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entrees #InstantPot #BeefTips #MashedPotatoes #Beef #BeefFilets #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                           ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? As you know by now, I’m an Instant Pot aficionado, but even I never realized you can make a great steamed burger in the Instant Pot. In some parts of the country, this may not seem the least bit strange. But for the rest of you, a steamed burger sounds just plain weird. If you’ve ever had a White Castle burger… it was steamed! If you’ve ever been to a burger joint where they put a lid on the grill to melt the cheese, you’re getting a steamed burger.
 
Instant Pot Hamburgers are so easy to prepare at home and compare well to those famous burger chains that make steamed burger patties. Instant Pot burgers are simple and fast and are a great option for those who don’t have backyard grills or don’t want to clean a messy stove top or oven broiler.
 
Prep time:  10 minutes
Cook time:  15 minutes
Yield:  4 servings

Ingredients
For the Instant Pot
1-1/2 cups water (for a 6-qt. pot)

For the meat block
1-pound ground beef (80/20)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced garlic
1/4 cup finely chopped onion
1 teaspoon smoked paprika (optional)
2 teaspoons Worcestershire sauce
2 teaspoons liquid smoke (Wright’s brand)

For the burger builds—build to your taste
4 hamburger brioche buns  
4 slices American cheese (I like the way it melts)
4 tomato slices
lettuce (shredded or whole leaves)
Other toppings (as desired)
Thousand island dressing
BBQ sauce
Mayonnaise
Ketchup
Mustard
 
Directions

1. Add 1-1/2 cups of water to the inner stainless pot of the 6-quart Instant Pot.
2. Place a trivet in the pot.
3. Lightly mix all the meat block ingredients together in a bowl. Do not over mix or your burger patties will be tough and chewy.
4. Divide the meat mixture into equal sized patties… four 4-ounce patties, three 5-ounce patties, or two 8-ounce patties. Press your thumb into the center of each patty to make an indentation.
5. Wrap the patties in foil or parchment. Wrapped patties and cooking under pressure are the secrets to success.
6. Stack the wrapped patties on the trivet in a staggered pattern. Then place the lid on the Instant Pot and close the release knob.
7. Set the Instant Pot to HIGH PRESSURE and set the + or – button to select:

• 10 MINUTES for 4 oz patties (7 minutes rare)
• 13 MINUTES for 5 oz patties (9 minutes rare)
• 14 MINUTES for 8 oz patties (11 minutes rare)

      8. When the cooking cycle is finished, QUICK RELEASE the vent.
      9.  Carefully remove the patties from the pot using tongs. Then let them rest for 5 minutes before
           you unwrap them.
     10. Unwrap them on a plate to catch the drippings, add the cheese atop the burger so it melts while
           you’re preparing your bun with condiments. Then build your burger with all your favorite toppings!

ChefSecret: Here are some handy secrets for making hamburgers in the Instant Pot. You can figure, the thicker the patty, the longer the cook time. If you like very round patties, they will need to cook a couple minutes longer than thinner, flatter patties—if you like a very thin patty, you should reduce the cook time a little. Making a thumb sized indent in the center of one side of the burger patty helps reduce puffing up as well as shrinkage. Planning a party? This recipe can easily be doubled or tripled.
 
Quip of the Day: “I went to see my doctor this morning. “Someone decided to graffiti my house last night!” I raged. “So why are you telling me?” the doctor asked. “I can't understand the writing,” I replied. “Was it you?”
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Do you have a question or comment?  Do you want to send a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We added a new search feature to make it easier to navigate through our blogs. 
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entrees #InstantPot #Burgers #Cheeseburgers #BriocheBun #WhiteCastle #Condiments #WrightsLiquidSmoke #AmericanCheese #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                           ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Here is a spicy, crispy orange beef recipe that has been an American Chinese takeout classic for years. It features thin slices of crisp sirloin steak tossed in a spicy, sweet and savory orange sauce. You can make it at home in less time than it takes to get delivery from Panda. And the taste? Well, it tastes better, too!
 
Where did this style of Chinese food come from, you ask? Different regions of China have different types of food — vastly different. Orange beef, with its hot-and-spicy flavor, is commonly associated with Hunan cuisine, but actually it’s an example of American Chinese food… much like Chop Suey. The history of Americanized Chinese food is rich and fascinating, and more detailed than I could do justice in a short blog. Here is a quick, condensed version.
 
In the 1800s, gold rush rumors spread not only across America, but out to South Chinese citizens who immigrated to the United States to search for gold and provide services for miners and workers around the San Francisco Bay area. Over time, many more immigrants followed, and with the influx of Chinese folk and the dwindling of gold, there was a need for many Chinese immigrants to open small businesses to make a living. Many opened restaurants to serve food to the booming Chinese population who craved the foods they left behind in China.
 
Over time, these restaurants gained popularity and expanded geographically, and the restaurant owners realized that they could find more success outside of the Chinese American population by changing their dishes to suit broader American tastes using local ingredients. At that point, they began creating much sweeter, boneless, often fried versions of their classic recipes. Americanized-Chinese food became extremely popular in New York City, where master chef T.T. Wang of Hunan Restaurant first introduced Crispy Orange-Flavored Beef. Since then, both Orange Beef and Orange Chicken have become extremely popular takeout options. This recipe comes from my China Rose collection.
 
Prep time:  1 hour
Cook time: 10 minutes
Yield:  serves 4
 
Ingredients
1-1/2 pounds sirloin steak (rib-eye or filet) cut into thin slices about 1/4-inch thick
3 tablespoons low-sodium soy sauce, divided
6 tablespoons cornstarch
1 medium-sized navel orange (skin and juice)
3 tablespoons molasses
3 tablespoons rice vinegar
2 teaspoons sesame oil
1 thinly sliced red jalapeño
2 tablespoons minced garlic
2 scallions bottoms cut in circles
1 teaspoon freshly grated ginger, or substitute 1/2 teaspoon ground ginger
1/2 cup bean sprouts
1/2 cup beef or chicken stock
1 teaspoon corn starch
2 scallions tops cut in circles or brushes for garnish
1 quart vegetable oil, for frying
 
Directions

1. In a large bowl, toss steak strips in 1 tablespoon of soy sauce then sprinkle cornstarch toss to coat evenly.
2. Place the coated beef on a wire rack atop a baking sheet and place into freezer for 45 minutes. This will dry the surface moisture of the beef helping to crisp the beef.
3. In the meantime, using a vegetable peeler, peel the outer zest of the orange into long strips then slice them into thinner strips.
4. Cut the orange in half and extract the juice—you’ll get about 1/4 cup of fresh orange juice.
5. Place the orange zest strips, orange juice, the remaining 2 tablespoons of soy sauce, molasses, rice vinegar, sesame oil, jalapeño slices, garlic, scallions, and ginger in a medium bowl and whisk to combine.
6. When ready to fry the steak, heat up the vegetable oil in a large, heavy-bottomed pot, such as a Dutch-oven, to 365⁰ F. Set up a large plate lined with two layers of paper towels.
7. Once the fryer has reached 365⁰ F, gently scatter 1/3 of the cold beef slices into the hot oil. Fry in batches to avoid dropping the temperature too far. Stir the steak pieces gently in the fryer as you don't want the beef strips to clump together.
8. Fry the beef strips for about 3 minutes. They will be a dark golden brown. Remove with slotted spoon or spider strainer and place onto paper-lined plate. Repeat until all the beef strips have been fried.
9. In a separate large skillet or wok over medium high heat, add the soy sauce mixture with the orange zest strips and the bean sprouts to the pan. Bring to a boil then lower the heat to a simmer and cook for about 3 minutes.
10. Combine the beef stock and the cornstarch; mix well. Add to the simmering sauce.
11. Remove from heat, add the fried beef strips to the pan and gently toss to coat evenly.
12. Garnish with a scallion brush or scallion circles.
13. Serve warm over white rice and enjoy!
    

ChefSecret:  Use a candy/frying thermometer to measure the temperature of the oil. It makes it easy because it clips onto the side of the frying pot.

Covid-19 Quip of the Day: “I can’t go out because of the pandemic—that sounds weak and whiny. So I tell everyone, I swore an oath of solitude until the pestilence is purged from our lands. I think that sounds more principled, valiant and heroic and people might even think I am carrying a sword and defending the realm.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entree #OrangeBeef #Crispy Steak #Beef #Rib-Eye #Filet #PandaExpress #Oranges #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                              ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? You may not have thought a whole lot about it, but tacos are a cool food. Now, I’m not talking about the Taco Bell style although I still go back to the “Bell” on occasion. I’m talking about marinated charred steak tacos folded up in homemade-style warm corn tortillas with a Mexican-style, homemade charred salsa.
 
I decided to use Chef Roy Choi’s signature carne asada marinade, which makes the meat impressively flavorful and aromatic. It is a combination of spices and herbs—garlic, scallions, ancho chile powder, jalapeños, fresh cilantro, beer, kiwifruit, mirin and plenty of citrus flavors.
 
It’s not a hot marinade, but it is full flavored and smoky—you can barely taste the heat. The steak tastes bright, fresh, tangy and is perfect for tacos. Making the marinade is no big deal, just take all the ingredients and buzz them together in your blender. 
 
The marinated steak chars up beautifully on the grill, and you can smell all the different ingredients of the marinade as it cooks. I like to take the steak and wrap a nice piece in a toasted corn tortilla with pickled onions, radishes, cilantro, lime, my Charred Salsa, hot sauce and maybe a little queso fresco—any favorite taco toppings will work, especially with a frosty cerveza on the side.
 
Prep time:  10 minutes
Marinade time:  1 hour minimum
Cook time:  10 minutes
Yield:  4 servings
 
Ingredients
6 to 8 large, peeled garlic cloves
1/4 large peeled yellow onion, chopped
3 thick scallions trimmed and roughly chopped into 2” pieces
1/4 cup ancho chile powder
2 jalapeño peppers, stem removed
1/2 bunch fresh cilantro
3/4 cup lager beer
1 orange—juice and grated zest
2 limes—juice and grated zest
1 kiwifruit, peeled
1/4 cup mirin Asian rice wine
1/2 teaspoon kosher salt
1 tablespoon freshly ground pepper
1/2 teaspoon granulated sugar
2 pounds skirt steak
Olive oil, for brushing grill
Corn tortillas
Your favorite taco toppings, for serving
Salsa (see recipe below)
 
Directions

1. In a blender jar or food processor, combine the garlic, onion, scallions, chile powder, jalapeños, cilantro, lager, orange juice and zest, lime juice and zest, kiwifruit, mirin, salt, pepper, and sugar. Purée until smooth, about 30 seconds.
2. Pat the steak dry and season both sides with salt and pepper. Place the steak in a shallow dish and pour the marinade over the steak until it’s fully submerged. Cover and leave to marinate in the refrigerator for at least 1 hour or up to 1 day.
3. When ready to grill, pull the steak out of the marinade, letting the excess marinade drip off for about 30 seconds.
4. Heat the grill to high heat, and brush with the oil. Cook the steak for 10 minutes, flipping halfway through, until the outside is nicely charred, and the inside is medium (125° F), or cook to your preference.
5. Let the meat rest for 5 to 10 minutes under tented foil before slicing.
6. Slice the steak and serve warm with corn tortillas, salsa (salsa recipe below) and your favorite taco toppings. 

ChefSecret:  You may never buy another jar of salsa again after trying my Charred Tomato Salsa.
 
                                                 Charred Tomato Salsa

Prep time:  15 minutes
Cook time:  10 minutes
Cool time: 30 minutes
Yield: roughly 3 cups
 
Ingredients
4 medium (about 1 pound) plum tomatoes
2 jalapeño peppers, stems, seeds and seams removed
2 garlic cloves
1/2 white onion, cut into 4 wedges
1/4 cup roughly chopped cilantro
2 tablespoons fresh lime juice
1 teaspoon tequila
Kosher salt and freshly ground black pepper, to taste
Taco and tortilla chips, for serving
 
Directions

1. Heat a heavy skillet over high heat. Working in batches, sear the plum tomatoes, jalapeños, garlic and onion until charred all over, 5 minutes for the tomatoes and garlic, and 8 minutes for the jalapeños and onion. You want to see the black from the char.
2. Put the seared tomatoes in a paper bag to steam to make the skins easier to remove.
3. Remove the skins from the tomatoes.
4. Transfer all the charred vegetables to the bowl of a food processor and let them cool completely.
5. Add the cilantro, lime juice and tequila and pulse until a get a chunky purée.
6. Season with salt and pepper to your taste, then transfer to a bowl.

 
Covid-19 Quip of the Day: “Husbands are the best people to share secrets with. They’ll never tell anyone anything because they aren’t even listening.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entrees #Beef #CarneAsada #Tacos #CincoDeMayo #Salsa #Tortillas #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                             ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? If you love both tacos and pasta this is the perfect recipe. It incorporates the best flavors and textures of both and when cooked in an Instant Pot it is done and, on the table, in under thirty minutes. And if that’s not good enough, there’s only one pot to clean. 
 
You can use any pre-made taco seasoning. I am partial to Lawry’s—you may have to use two packets to get the correct measure. In the ChefSecret below is my preferred blend of spices to make this recipe work as well as any taco seasoning for beef, pork or even turkey. You can spice it up a bit to meet your own tastes. 
 
Because the pasta is a bit toothy, this is a great recipe to use as leftovers. Simply fill a shallow baking dish with the pasta blend, cover with microwaveable food film (Glad Press ‘N Seal) and microwave until hot. Remove the food film and add additional cheese and broil in the oven until bubbly hot.
 
Prep time:  10 minutes
Cook time:  15 minutes
Total time:  25 minutes
Yield:  4 to 6 servings
 
Ingredients
1 tablespoon olive oil
1/2 small onion finely diced
1/2 cup assorted bell peppers finely diced
1-pound lean ground beef
2-1/2 tablespoons taco seasoning (see my Taco Seasoning in the ChefSecret)
1 jar (16 oz.)  of salsa
1-pound pasta shells, uncooked
4 cups beef broth low sodium
 
1 cup corn (defrosted if from frozen)
1 cup shredded cheese Mexican, Mozzarella, Monterey Jack or Cheddar or a blend
tortilla chips
fresh lime wedges
sour cream, optional if desired
fresh parsley or cilantro diced
 
Directions

1. Turn on Instant Pot and set to SAUTÉ.  Let it heat up and then add the olive oil, onions and bell peppers and sauté for a 2 to 3 minutes. 
2. Add in the lean ground beef and cook until browned.
3. Turn off SAUTÉ function and sprinkle the taco seasoning over the meat mixture and stir together to coat the cooked ground beef. 
4. Pour in the salsa, uncooked pasta shells and beef broth. Stir together so that the ground beef mixture is evenly distributed. Make sure all the pasta is just barely covered by the salsa and broth mixture. Add in a little more beef broth if needed.
5. Place the lid on and lock. Turn on the Instant Pot and set PRESSURE on HIGH for 4 MINUTES.
6. When pressure cycle is complete press CANCEL, manually immediately RELEASE the pressure and remove the lid.
7. Mix in the corn and the shredded cheese until combined and melted.
8. Serve with tortilla chips and sour cream, if desired, and sprinkle on some fresh cilantro and a squeeze of fresh lime juice!
9. Serve and enjoy!

ChefSecret:  Make it to your own taste with Ed’s Taco Seasoning Blend (about 2-1/2 tablespoons) and never buy another packet of taco seasoning mix again.
 
                                                              Ed’s Taco Seasoning Blend
1 tablespoon all-purpose flour
1 teaspoon medium chili powder
1/4 teaspoon Chipotle chili powder
1/4 teaspoon cayenne pepper (more for a spicier blend)
1 teaspoon sweet paprika
3/4 teaspoon kosher salt
1/4 teaspoon finely ground black pepper
3/4 teaspoon minced onion flakes
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon granulated sugar
1/8 teaspoon ground oregano

Cheesy Note: Feel free to use a blend of cheeses or whatever you prefer. Also, feel free to add 1 more cup of cheese (2 cups total) if desired. Start with 1 cup and move up from there.

Covid-19 Quip of the Day:  “Yesterday I ran out of soap and body wash and all I could find was dish detergent. Then it Dawned on me.”
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Do you have a question or comment? Do you want to share a favorite recipe or pictures with our readers? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entrees #InstantPot #Taco #Pasta #PressNSeal #Lawrys #Cheese #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                     ©Perspectives/The Consulting Group, Inc., 2021