Pics or it didn't happen, right?

I like to cook and share from time to time, dishes that I create that are mine. I have a simple way to cook where I do not worry about cutting boards and I have a way that I make rice or pasta or potatoes that cuts down on steps and preparation time, too. I make very little mess and keep a compost bag for my garden soil.

And good news, I will be able to document my processes soon. I am getting a digital camera and a new laptop that will make it possible for me to demonstrate to all of you fine ATS foodies and chefs exactly how I do these things I have tried to describe.

Although, I am not capable just yet of providing you pics for this recipe following, I am just eager to share, so now you get it and next time I make it you will witness it. This recipe involves a pressure cooker.


If you do not have a pressure cooker, you should. The way they work to cook is awesome good. I use one for cooking meat and beans. This recipe is one I made last night and it was delicious.

First, I put olive oil in the cooker and sauteed garlic, onions and green peppers.

Then I take whatever meat I choose, last night was bone in pork chops, and layer them on top of the veggies.

I used 8 pork chops. Then I let them simmer and breathe. Throw some roma tomatoes on top. Then I added some water an de-glazed the pan giving it a gravy to cook in, added some tomato sauce, stirred and brought to a boil. Closed it with the pressure lid and cooked it for about 30 minutes on full blast. Turned off the heat and let it set for about 5 minutes, then released the pressure and opened the pot.

Retrieved the pork chops with tongs and de-boned them and chopped the meat.

In another pot, I had potatoes and carrots boiling for 20 minutes, broccoli added on top in a steamer pan, for 8 minutes, took the broccoli away and put it aside, put spaghetti in the water with the potatoes and carrots and cooked for 8 minutes.

Drained most of the water from the spaghetti pot and then added the meat and sauce from the pressure cooker to the pot with the potatoes, carrots and spaghetti, along with the broccoli and then for the finale, brought it to a boil once more and added 3 eggs along with well done crispy bacon and provolone cheese. Turned it off and let it sit for 10 minutes.

Then BON APPETITE!

There are other ways to achieve the same recipe and I have done more than one of them, in the future I shall be better equipped to give a much better presentation!

a reply to: searcherfortruth

Pork chops and spaghetti!!!


That's intense.

a reply to: TheAlleghenyGentleman

Not sure how intense, for my wife's sake it did not include jalapenos, but it was delicious!

Can you deglaze with white wine, or does it have to be water? I've got a ton of white wine left over. This sounds awesome, want to try it with some elk I've got left.

a reply to: TheAlleghenyGentleman

You should collaborate and make us an official ATS cookbook. I've got piles of game recipes laying around.....

Pork chops and tomato sauce with peppers and onions (along with pasta) is an old traditional Italian dish. We've eaten it for many, many, years. One of my favorite dishes actually.

I actually just brown the chops in a skillet and then add green pepper slices and onion slices along with the sauce with some stewed tomatoes and cook the chops the rest of the way in the sauce. Then serve over, or with, pasta noodles.

Doesn't have potatoes, carrots or broccoli though.

Honestly, it really doesn't take much longer (if at all) to make this in a large skillet vs. a pressure cooker.

P.S. You can do the same thing with chicken. I think one of the key things with this dish is leaving the bones in while cooking. I think it really adds to the enhancement of the flavors overall.

a reply to: Natas0114

Not sure how well Elk and white wine go together, I think a red wine would work better. If I were going to use a white wine, which I would not, I would use it on pork. I do not eat Elk so....

a reply to: Flyingclaydisk

The pressure cooker traps the flavor inside, instead of letting it evaporate. The meat stays juicy and whatever fat is in the meat becomes part of the gravy, the fat melts this way. Also, I agree with you about the bones, but it is very important to take care to remove the them before serving to children and older folks.

And it does cut down on the cooking time if you want the meat to be nice and tender and cooked thoroughly. I like to mix the sauce into the rice or pasta rather than put it on top. I like to get the sauce in every bite. The only time I put sauce on top is when I make mashed potatoes.

a reply to: MaxTamesSiva

Can do without that other stuff, nameless because, and pork is one of my favorites.

originally posted by: searcherfortruth
The pressure cooker traps the flavor inside, instead of letting it evaporate. The meat stays juicy and whatever fat is in the meat becomes part of the gravy, the fat melts this way.

You do not need a pressure cooker to achieve this, a dutch oven or braising pan with a lid will accomplish the same thing.

a reply to: AugustusMasonicus

Personally, I do not care if you use a pressure cooker or not, I happen to know there is a huge difference.

a reply to: searcherfortruth

I would love to hear about these 'huge' differences. Food theory and preparation is one of my favorite topics.

a reply to: searcherfortruth

Thanks for the heads up. Will get some red and give a whirl.

a reply to: AugustusMasonicus

Don't forget the cartouche for the perfect seal my fine friend

a reply to: TheAlleghenyGentleman

Yup, a little parchment paper goes a long way.

originally posted by: TheAlleghenyGentleman
a reply to: AugustusMasonicus

Don't forget the cartouche for the perfect seal my fine friend

Cartouche? What's that?

In french, "cartouche" is a cartridge.

originally posted by: searcherfortruth
I like to cook and share from time to time, dishes that I create that are mine. I have a simple way to cook where I do not worry about cutting boards and I have a way that I make rice or pasta or potatoes that cuts down on steps and preparation time, too. I make very little mess and keep a compost bag for my garden soil.

And good news, I will be able to document my processes soon. I am getting a digital camera and a new laptop that will make it possible for me to demonstrate to all of you fine ATS foodies and chefs exactly how I do these things I have tried to describe.

Although, I am not capable just yet of providing you pics for this recipe following, I am just eager to share, so now you get it and next time I make it you will witness it. This recipe involves a pressure cooker.


If you do not have a pressure cooker, you should. The way they work to cook is awesome good. I use one for cooking meat and beans. This recipe is one I made last night and it was delicious.

First, I put olive oil in the cooker and sauteed garlic, onions and green peppers.

Then I take whatever meat I choose, last night was bone in pork chops, and layer them on top of the veggies.

I used 8 pork chops. Then I let them simmer and breathe. Throw some roma tomatoes on top. Then I added some water an de-glazed the pan giving it a gravy to cook in, added some tomato sauce, stirred and brought to a boil. Closed it with the pressure lid and cooked it for about 30 minutes on full blast. Turned off the heat and let it set for about 5 minutes, then released the pressure and opened the pot.

Retrieved the pork chops with tongs and de-boned them and chopped the meat.

In another pot, I had potatoes and carrots boiling for 20 minutes, broccoli added on top in a steamer pan, for 8 minutes, took the broccoli away and put it aside, put spaghetti in the water with the potatoes and carrots and cooked for 8 minutes.

Drained most of the water from the spaghetti pot and then added the meat and sauce from the pressure cooker to the pot with the potatoes, carrots and spaghetti, along with the broccoli and then for the finale, brought it to a boil once more and added 3 eggs along with well done crispy bacon and provolone cheese. Turned it off and let it sit for 10 minutes.

Then BON APPETITE!

There are other ways to achieve the same recipe and I have done more than one of them, in the future I shall be better equipped to give a much better presentation!

I made cake. I'm really proud of it.

a reply to: swanne

It's a piece of parchment paper cut to fit a pot to help keep moisture in during the cooking process.

a reply to: AugustusMasonicus

Oh.

Boring. It has nothing to do with projectiles whatsoever.

For in an instant here I though there was a new weapon around for Food Fighting.