Pressure Cooker Recipes Pressure Cooker Chicken Recipes Chicken With Sausage Beans And Olives

 My Power Pressure Cooker XL: 
http://pressurecookerdeal6.com

This week I am cooking for the very first time in my life with a pressure cooker. Not just any pressure mind you. This week I am cooking with a Power Pressure Cooker XL and I am loving it. It was sent to me and I have been using it for about two weeks and doing some experimenting and I LOVE it! I have been experimenting with different pressure cooker recipes and I love chicken so I was experimenting with pressure cooker chicken recipes and this week I am going to make a Spanish inspired Chicken With Sausage, Beans And Olives to make a Spanish style chicken stew that I am sure you will love in between 30 to 40 minutes all in one pot! Let's go! The recipe can be found below.

My Power Pressure Cooker XL: 
http://pressurecookerdeal6.com

The Knives I Use In My Kitchen
http://goo.gl/xjNp7I

The Rods I Use To Maintain My Knives
Mac Black Ceramic Rod 2000 Grit: http://amzn.to/1zB3hqS
DMT Diamond Sharpening Rod 600 Grit: http://amzn.to/1xiSTQm

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Spanish Style Chicken Stew With Chorizo Beans And Tomatoes
    1 Chicken 3-4Lbs. Cut into pieces.
    1 lb dried black Beans
    1-2 lb chorizo sausages or Andouille sliced
    4-6 cloves garlic, peeled and minced
    2 tbsp. olive oil
    1 large onion, peeled and sliced
    1-2 medium red bell peppers, seeded and sliced
    6-10 plum tomatoes, diced or
    1-2 15 oz can of diced tomatoes
    1 tsp. ground cumin
    1 Tsp. chili powder
    2 bay leaves
    A pinch of crushed saffron
    1/4 Cup dry white wine.
    1 tbsp. smoked Spanish paprika
    4 cups chicken stock
    2 Tsp. white sherry vinegar
    1-2 Tsp. sugar to cut some of the acidity.(Optional)
    1 tbsp. sea salt
    1 tsp black pepper
    1/2-1 Tsp. cayenne pepper
    1 tsp. freshly ground black pepper
    2 tbsp. fresh cilantro chopped


Place the inner pot in the Power Cooker.
Place the oil In the inner pot.
Press the CHICKEN/MEAT button.
Sear the chicken parts on both sides golden brown.
Remove the chicken and set aside.
Brown the sausage then set aside.
Sauté the onions, pepper & garlic.
Add the diced tomatoes
Add the remaining ingredients and mix together well.
Then add the chicken and get it in there well.
Then add the sausage and get it in there well.
Place the lid on the Power Cooker and switch the pressure release valve to closed.
Press the WARM/CANCEL button.
Press the BEAN/LENTIL button and then press the COOK TIME SELECTOR button until you reach 30 Min .
Once the timer reaches 0, the cooker will automatically switch to KEEP WARM.
Keep the stew warm for another 5-10 mins to really seal in the flavor.
Switch the pressure release valve to open. When the steam is completely released.
Remove the lid.
Serve by itself or with some rice.

Paneer Butter Masala Butter Paneer Masala Recipe Tawa Paneer Masala Recipe Indian Cheese Curry Reci

This week I am making Paneer Butter Masala! A delicious Butter Paneer Masala Recipe! This is Indian Cheese Curry at it's best and it is delicious! This dish is from the Punjabi region of Northern India and I am making it nice and spicy for my viewer Silvie! The recipe can found below! Enjoy!

Ingredients

    1 Lbs paneer
    2 Tbsp butter
    2 Tbsp oil
    3-4 Medium onions sliced or pureed I am using sliced.
    5 tomatoes chopped or use tomato puree
    1 tsp cumin powder
    1 tsp Black seed nigella sativa or kalonji
    Note: cumin and nigella compliment and temper each others flavors
    2 1/2 teaspoon ginger paste
    2 1/2 teaspoon garlic paste
    4 green chilies sliced lengthwise
    4 Kashmiri Red chilies
    1/2 Cup whole cream or more.
    1 tsp red chilli powder or add to taste
    1 tsp turmeric powder
    1 tbsp coriander powder
    2 teaspoon crushed kasuri methi(dried fenugreek leaves)
    2 or 16 to 20 teaspoon cashew nuts paste
    1/2 teaspoon sugar(leave sugar out and make this dish spicy)
    Fresh coriander leaves chopped
    1 teaspoon cooking oil
    Salt to taste

Instructions

Make small pieces of paneer 1 inch cubes and keep aside in the fridge.
Heat 2 teaspoon oil in a pan and add sliced onion.
Saute onions til onion turns golden brown in color carmelized if you want.
Remove the onion and set aside to cool.
**In a blender add chopped tomatoes, ginger/garlic pastes and green chilies, Kashmiri red chilies grind into a smooth puree.

**Note: At this point you can make the puree as above or have the above ingredients not in a puree and add to this curry whole as I do in the video.

Use little water while making a fine paste out of it if necessary to keep the mixture moving in processor.
Reheat the same pan and now melt butter/ghee in it.
Add cumin and nigella sativa powder and garam masala and saute one minute on low flame with continuous stirring.
Add fried onions and cook one minute.
Add tomato mixture and bring to boil then to simmer
Now red chili powder, turmeric powder, coriander powder
Cook on low flame for 4-5 minutes, till oil begins to separate and a nice color of gravy comes out.
Add cashew nut paste mix well and cook it for one minute.
Then add pieces of paneer and crushed kasuri methi in sauce.
Cook it for 2 minutes or so on low flame to get consistency of sauce you want
Check to make sure the paneer is getting soft.
Garnish with few finely chopped coriander leaves and serve.
This masala goes great with any Indian flat bread.

The Knives I Use In My Kitchen
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The Rods I Use To Maintain My Knives
Mac Black Ceramic Rod 2000 Grit: http://amzn.to/1zB3hqS
DMT Diamond Sharpening Rod 600 Grit: http://amzn.to/1xiSTQm

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How to Make Chorizo: Chorizo Recipe: Making Chorizo: Chorizo Recipe: How to make sausage

This week I am showing you how to make Chorizo! Chorizo making is fun and easy and delicious! You can make chorizo using pork, chicken, beef and it all comes out delicious! The recipe can be found below! Enjoy!

The Knives I Use In My Kitchen
http://goo.gl/xjNp7I

The Rods I Use To Maintain My Knives
Mac Black Ceramic Rod 6000 Grit: http://amzn.to/1zB3hqS
DMT Diamond Sharpening Rod 600 Grit: http://amzn.to/1xiSTQm

The Gear I Use To Sharpen My Knives:
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INGREDIENTS:

    1 lb coarsely ground lean pork butt or shoulder
    1 lb ground pork from supermarket
    8-10 cloves garlic minced well
    4 tablespoons ancho chile powder or cayenne pepper depending on how much heat
    2-3 tablespoon smoked paprika.
    2 teaspoon sweet paprika.
    1 or 2 bay leaves.
    2 tablespoons sea salt
    3 teaspoons dried Mexican oregano crushed
    2 teaspoon freshly ground black pepper
    1 tablespoon ground cumin toasted
    1 teaspoon ground coriander toasted
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground cloves
    1/2 teaspoon of dried marjoram
    1/2 teaspoon of dried thyme
    1/2 teaspoon of allspice(optional)
    8 tablespoons cider vinegar or red wine vinegar

METHOD:

Mix finely chopped pork butt and coarse ground pork together well in a large bowl.
Place meat in the fridge.
Toast your cumin seeds and then grind them or toast ground cumin.
Toast your coriander seeds or ground coriander.
Add all herbs and spices except garlic into processor and blend you have fine powder.
Now first add your fresh minced garlic to the ground pork and mix in very well.
Now pour in red wine vinegar and half the spice mix to the pork.
Spread the vinegar and spices evenly over the pork and then work it into the pork very well.
Add more of the spice mixture as you go working it into the pork well.
Keep working the spice mixture into the pork until the meat turns red and the spices are well mixed in.
Once done put the chorizo mixture into a glass bowl or pyrex cover with plastic wrap and cover.
Put in the fridge to cure for 1 to 3 days before using it.
Since there is no casing in chorizo de puerco suelto you can form shapes like sausages or patties and freezing.
Also you can just take portions in freezer bags and store them.
After the chorizo is mixed to your liking take a small amount and cook it and taste it.
It is at this time you will adjust the spices to your liking.

NOTE:
    Handling chili powders can cause burning to your hands. I
    highly advice to use plastic gloves for handling the chili and
    chorizo.

Jewish Food: Jewish Food Recipes: Jewish Cooking: Chicken Matzo Ball Soup Recipe

                                                                         

 In this recipe I am showing you how to make traditional matzo balls from beginning to end. This was a request by a viewer to show my viewers how to make the matzo balls after I made my Jewish Penicillin Chicken Soup video. The recipe can be found below. Enjoy!

The Knives I Use In My Kitchen
http://goo.gl/xjNp7I

The Rods I Use To Maintain My Knives
Mac Black Ceramic Rod 6000 Grit: http://amzn.to/1zB3hqS
DMT Diamond Sharpening Rod 600 Grit: http://amzn.to/1xiSTQm

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Ingredients

1.5 Cup matzo meal
1/2 to 3/4 Tsp salt
1/2 to 3/4 Tsp garlic powder
1/2 to 3/4 Tsp onion powder
1/2 to 3/4 Tsp white pepper (optional)
4 Eggs
5 Tbsp melted schmaltz (or substitute grapeseed oil)
2 Tbsp minced fresh dill
4 Quarts soup broth or salted water

Method

In a mixing bowl using a fork mix your dry ingredients the matzo meal, salt, garlic powder, onion powder, pepper.

Use another bowl and a fork to mix your eggs and schmaltz together. Don't overmix.

Now pour the egg mix into the dry ingredients and then add in the dill weed.

Now put the bowl of the matzo meal mixture in the fridge for 45 to 60 minutes.

Heat up your 4-5 quarts of chicken stock. Cooking the matzo balls is best in stock.

Be careful the matzo balls will absorb lots of the liquid.

Now bring your broth to the boil over medium heat.

Now take your matzo ball mix and make 1 inch round balls to put in the broth.

When the broth boils gently add your matzo balls to the broth.

Cover your pot with the lid on a canted angle and cook the balls for 30 minutes or until the balls sink to the bottom of the pot.

Ladle your broth into bowls and add 2 to 3 matzo balls to the broth and serve. Enjoy!

Knife Sharpening: A Look At Rick Pileri Custom Knives

                                                                        



In this video I am proud to do a review of some custom knives by my friend Rick Pileri of Pileri Custom Knives. Rick has been making knives since he was 14yrs and just got back into making custom knives full time. These are some of his early knives and they have all been used and abused. This is the first in a series of videos that I will be doing on Ricks knives so stay tuned! Enjoy!

Pileri knives: http://on.fb.me/18hYan2

The Knives I Use In My Kitchen
http://goo.gl/xjNp7I

The Rods I Use To Maintain My Knives
Mac Black Ceramic Rod 6000 Grit: http://amzn.to/1zB3hqS
DMT Diamond Sharpening Rod 600 Grit: http://amzn.to/1xiSTQm

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Pasta Recipes Italian Food Recipes Spanish Food Recipes Spanish Spaghetti My Spanish Pasta Recipe

This is one of my pasta recipes. It is not one of my Italian food recipes it is a fusion it is one of my Spanish food recipes. Spanish spaghetti? This is my Spanish pasta recipe. I hope you enjoy and the recipe can be found below. Enjoy!

The Knives I Use In My Kitchen
http://goo.gl/xjNp7I

The Gear I Use To Sharpen My Knives:
DMT W6X: http://amzn.to/1anfp2A
DMT W6F: http://amzn.to/15hhl74
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Mac Black Ceramic Honing Rod 6000 Grit
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The Diamond Plate Use To True My Whetstones:
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DMT D8EE: 8000 Grit/Mesh Diamond Plate:
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Spyderco 302UF: http://amzn.to/18Xq59O
Spyderco 302U: http://amzn.to/18XqbhG
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Ingredients:

1 Lb any kind of pasta I am using linguine.
1 can crushed tomatoes or plum tomatoes
1 Lb Spanish chorizo sliced 1/2 thick.
1 1/2 Jars roasted and peeled red peppers in brine or oil.
Olive oil as needed for saute
1-2 Cups chicken stock to keep sauce running and not thicken to much you want it loose.
1/3 Cup black olives.
1 Cup Spanish green olives or 1/2 cup green and 1/2 oiled cured black olives.
4-6 Cloves of minced garlic.
1/2 finely minced red onion.
1/2 Tsp. crushed rosemary.
1/2 Tsp. crushed thyme.
1/2 Tsp. sage.
1/2 Tbsp. dried crushed oregano.
1/2 Tsp. dried terragon.
1/2 Tsp. crushed red chili flakes.
1 Tsp. smoked paprika.
A pinch of saffron.
1/4 Tsp. fresh crushed black pepper.
1-2 Tbsp. rinsed capers or 1/2 tin +/- anchovy fillets.
1/4 Cup dry sherry.
1 Cup tomato sauce or plum tomatoes crushed.(Dei Fratelli)
Some queso fresco or other fresh Spanish cheese for topping.


Preparation

1. Heat oil in a large skillet over medium-high heat.
2. Slice the chorizo and fry it in a good amount of olive oil til lightly brown.
3. Add the garlic and cook until it is fragrant.
4. Add onion to pan; sauté until tender.
5. Add your tomatoes and cook until soft mash them up a bit with your spoon.
6. Stir in oregano, rosemary, thyme, terragon and sage and cook 1 minute mix in well.
7. Add red flakes and some black pepper.
8. Add olives, sherry, capers, and 1-2 Tsp. smoked paprika.
9. Bring to a boil; reduce heat, and simmer 15 minutes.
10.Just before ready to serve add roasted peppers and cook for 2 mins.

*****Now put lid on sauce and turn heat off the sauce will remain hot let the flavors marry. Also at this time add your saffron and stir. Doing this last minute will allow the saffron to flavor the sauce and not get burned out during cooking if you added it earlier.*****

10.Cook pasta according to package directions, omitting salt and fat; drain.
11.Add spaghetti to sauce mixture. Cook 2 minutes or until thoroughly heated.
12.Serve plate by plate or serve family style on a large charger. Enjoy!

How To Make Homemade Chicken Soup: Homemade Chicken Soup From Scratch: Home Made Chicken Soup Recipe

Jewish Style Chicken Soup! Jewish Penicillin! The Recipe Can Be Found Below! Enjoy!

The Knives I Use In My Kitchen
http://goo.gl/xjNp7I

The Gear I Use To Sharpen My Knives:
DMT W6X: http://amzn.to/1anfp2A
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Mac Black Ceramic Honing Rod 6000 Grit
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DMT D8EE: 8000 Grit/Mesh Diamond Plate:
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Ingredients

1 whole chicken, 3-4 lbs.
4 garlic
2 parsnips for first run on broth
6 large carrots, peeled and sliced
6 celery stalks, peeled and sliced (including leaves)
A healthy knob of ginger cut lengthwise
Handful of fresh parsley
Handful of fresh dill
2 tsp black peppercorns
2-3 whole cloves (Optional)
2 bay leaves
Kosher salt

Total Time: 3-4 Hours
Servings: 3-3 1/2 quarts of soup broth

METHOD:

Place your chicken with skin on or off is your choice. I took the skin off to reduce the fat but believe me there will be plenty left to make the soup nice and flavorful. in your stock pot and cover with water if using a 5 or 5 1/2 qt. stock pot you will cover with 4 quarts of water or a tad more you don't want boil overs or simmerovers.

NOTE: I use a deep stock pot and cover the chicken with more water because of the longer boil/simmer times I use to make this soup because my stock is a true stock and not a broth.

Get your water to the boil then lower to a med/high simmer and as any foam or scum shows up skim it off.

Remember to replace the water from the skimming process with fresh hot water and then if necessary do a last minute skimming of foam/scum if necessary. Now add in your carrots, celery, parsley, dill weed, peppercorns, ginger, parsnips and bay leaves and optional cloves along with 1 Tbsp. of kosher salt and bring water back to a medium/high simmer.

Now put the lid of your pot on the pot and tilt it to allow some steam flow. Reduce heat to medium or medium low and allow the soup to slowly simmer to make your broth for at least 2 to 3 hours. After 90 minutes remove all the veggies and put on plate to cool and then cut them up into manageable pieces. The dill and parsley can be discarded.

After the 2-3 hours of simmering the chicken will be really tender. Turn off the heat and get the chicken out of the pot and put it on a plate or cutting board and allow it to cool and allow the broth to cool as well. Now taste your broth to see if you need to add additional salt. Now carefully strain the broth into another pot through a mesh strainer.

Now when the chicken has cooled down enough remove all the meat from the carcass and break it up into manageable pieces for your soup bowls and then set aside. Then put your broth that you strained into the other pot and strain it again back into the original pot. Now put the carcass of the chicken into the broth and bring it to a boil and then to a medium simmer. Add your additional veggies: 1 parsnip, 1 carrot, 1 celery, a small piece of ginger into the pot with the carcass and simmer the carcass in the broth for 1 to 2 hours. After 90 minutes remove the veggies and cut them up add to the other veggies. This is how you make a really stout chicken soup stock not broth that will be reinforced with the nutrients of the additional veggies and the calcium of the bones and the nutrients of the bone marrow and cartilage of the carcass. Don't forget to skim for scum if any from the carcass.

When done pick out the carcass and discard and then strain the soup into the other pot again and then back again into original pot. Now heat it up again to a simmer. Put your veggies and chicken into a bowl and when hot ladle into your bowl and there you have it Jewish penicillin! Matzo ball optional