rock your kitchen · 2020-03-04 · 1 tbsp. ancho chili powder 1 tbsp. chili powder 1 tbsp. ground...

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ROCK Your KITCHEN Rock Harper

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Page 1: ROCK Your KITCHEN · 2020-03-04 · 1 tbsp. ancho chili powder 1 tbsp. chili powder 1 tbsp. ground cumin 1 tbsp. onion powder 1 tsp. smoked paprika 1 tbsp. kosher salt 1 tsp. ground

ROCK Your KITCHEN

Rock Harper

Page 2: ROCK Your KITCHEN · 2020-03-04 · 1 tbsp. ancho chili powder 1 tbsp. chili powder 1 tbsp. ground cumin 1 tbsp. onion powder 1 tsp. smoked paprika 1 tbsp. kosher salt 1 tsp. ground
Page 3: ROCK Your KITCHEN · 2020-03-04 · 1 tbsp. ancho chili powder 1 tbsp. chili powder 1 tbsp. ground cumin 1 tbsp. onion powder 1 tsp. smoked paprika 1 tbsp. kosher salt 1 tsp. ground

TABLE OF

CONTENTSThree-Bean Chili 4

Chicken Noodle Soup 6

Slow-Cooked Mac & Cheese 8

Creamy Risotto 10

Jamaican Rice & Peas 12

Cajun Red Beans & Rice 14

Creamy Grits 16

Slow-Cooked Creamy Cheese Grits with Bacon 18

Chicken & Dumplings 20

Sweet & Spicy Mumbo Wings 22

Slow-Cooked Chicken Thighs 24

Pressure-Cooked Jamaican Curry Chicken 26

Chicken & Chickpea Masala 28

Spice-Rubbed Short Ribs 30

Korean Beef Short Ribs 32

Korean Pulled Pork Sliders 34

Beef Stew 36

Peach Cobbler 38

Cranberry Hot Toddy 40

Bourbon Bread Pudding 42

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4

Ingredients

10 QT. - Serves 128 QT. - Serves 96 QT. - Serves 6

Chili2 qts. vegetable stock4 15.5-oz cans black beans4 15.5-oz cans small red beans4 15.5-oz cans white northern beans2 28-oz cans diced tomatoes2 onions, diced small3 15.5-oz cans corn4 sweet potatoes, diced medium3 tsp. granulated garlic2 tbsp. ancho chili powder2 tbsp. chili powder2 tbsp. ground cumin2 tbsp. onion powder2 tsp. smoked paprika2 tbsp. kosher salt2 tsp. ground black pepper1 tsp. dried oregano1 tsp. dried parsley

Optional Toppingsscallion greens, slicedsour creamcorn chipsshredded cheddar cheese

Chili1 ½ qts. vegetable stock3 15.5-oz cans black beans3 15.5-oz cans small red beans3 15.5-oz cans white northern beans1 ½ 28-oz cans diced tomatoes1 ½ onions, diced small2 15.5-oz cans corn3 sweet potatoes, diced medium2 tsp. granulated garlic1 ½ tbsp. ancho chili powder1 ½ tbsp. chili powder1 ½ tbsp. ground cumin1 ½ tbsp. onion powder1 ½ tsp. smoked paprika1 ½ tbsp. kosher salt1 ½ tsp. ground black pepper¾ tsp. dried oregano¾ tsp. dried parsley

Optional Toppingsscallion greens, slicedsour creamcorn chipsshredded cheddar cheese

Chili1 qt. vegetable stock2 15.5-oz cans black beans2 15.5-oz cans small red beans2 15.5-oz cans white northern beans1 28-oz can diced tomatoes1 onion, diced small1 15.5-oz can corn2 sweet potatoes, diced medium1 tsp. granulated garlic1 tbsp. ancho chili powder1 tbsp. chili powder1 tbsp. ground cumin1 tbsp. onion powder1 tsp. smoked paprika1 tbsp. kosher salt1 tsp. ground black pepper½ tsp. dried oregano½ tsp. dried parsley

Optional Toppingsscallion greens, slicedsour creamcorn chipsshredded cheddar cheese

Three-Bean Chili

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5

Directions1. Place the Inner Pot in the Power Quick Pot.

2. Add the chili ingredients to the Inner Pot. Place the Glass Lid on the Power Quick Pot.

3. Press the Slow Cook Button and then the Program Dial to select the Beef setting. Press the Timer Button, scroll to set the cooking time to 8 hrs., and press the Program Dial to begin the cooking cycle (195° F/90° C).

4. Stir and adjust the seasonings before serving and add the toppings if desired.

Page 6: ROCK Your KITCHEN · 2020-03-04 · 1 tbsp. ancho chili powder 1 tbsp. chili powder 1 tbsp. ground cumin 1 tbsp. onion powder 1 tsp. smoked paprika 1 tbsp. kosher salt 1 tsp. ground

6

Ingredients

10 QT. - Serves 128 QT. - Serves 9

4 tbsp. unsalted butter

2 large onions, chopped

4 medium carrots, chopped

4 stalks celery, chopped

3 tsp. kosher salt

3 tsp. ground black pepper

2 tsp. granulated garlic

2 bay leaves

2 tbsp. fresh thyme

2 tbsp. fresh oregano

4 tbsp. chopped fresh flat-leaf parsley, divided

4 qts. chicken broth

4 lb chicken with skin & bones*

12 oz egg noodles, uncooked

3 tsp. fresh lemon juice

3 tbsp. unsalted butter

1 ½ large onions, chopped

3 medium carrots, chopped

3 stalks celery, chopped

2 tsp. kosher salt

2 tsp. ground black pepper

1 ½ tsp. granulated garlic

2 bay leaves

1 ½ tbsp. fresh thyme

1 ½ tbsp. fresh oregano

3 tbsp. chopped fresh flat-leaf parsley, divided

3 qts. chicken broth

3 lb chicken with skin & bones*

8 oz egg noodles, uncooked

2 tsp. fresh lemon juice

Chicken Noodle Soup

6 QT. - Serves 6

2 tbsp. unsalted butter

1 large onion, chopped

2 medium carrots, chopped

2 stalks celery, chopped

1 tsp. kosher salt

1 tsp. ground black pepper

1 tsp. granulated garlic

1 bay leaf

1 tbsp. fresh thyme

1 tbsp. fresh oregano

2 tbsp. chopped fresh flat-leaf parsley, divided

2 qts. chicken broth

2 lb chicken with skin & bones*

5 oz egg noodles, uncooked

1 tsp. fresh lemon juice

* Half of a whole chicken should be enough for this recipe.

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Directions

7

1. Place the Inner Pot in the Power Quick Pot.

2. Press the Sauté Button and then the Program Dial to confirm the Beef setting. Press the Program Dial again to confirm the default setting and begin the cooking cycle (340° F/170° C for 20 mins.).

3. Add the butter to the Inner Pot and cook until the butter melts.

4. Add the onion, carrots, and celery and sauté until the onion softens and becomes translucent (about 3 mins.).

5. Press the Cancel Button. Add the salt, ground black pepper, garlic, bay leaf, thyme, oregano, and 1 tbsp. parsley* and stir.

6. Add the chicken broth and chicken pieces.

7. Place the Lid on the Power Quick Pot and turn the Lid counterclockwise. The Lid will lock and the Pressure Release Valve will close.

8. Press the Pressure Button and then the Program Dial to confirm the Custom setting. Press the Timer Button, scroll to set the cooking time to 7 mins., and press the Program Dial to begin the cooking cycle.

9. When the timer reaches 0, the Power Quick Pot will automatically switch to Keep Warm. Press the Cancel Button to Cancel. Let the Power Quick Pot sit to naturally release pressure. Then, slide the Steam Release Switch to the Open position. When the steam is released, remove the Lid.

10. Remove the chicken pieces from the soup and shred them with two forks.

11. Press the Sauté Button and then the Program Dial to confirm the Beef setting. Press the Program Dial again to confirm the default setting and begin the cooking cycle (340° F/170° C for 20 mins.).

12. Add the noodles to the Inner Pot and sauté until the noodles are cooked (about 7 mins.).

13. Press the Cancel Button. Add the shredded chicken and lemon juice, add the salt, and garnish with the rest of the parsley.

* Use 1 ½ tbsp. parsley for the 8-Qt. Power Quick Pot and 2 tbsp. parsley for the 10-Qt. Power Quick Pot.

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Ingredients

8

10 QT. - Serves 148 QT. - Serves 10

2 lb elbow macaroni

1 cup melted butter

8 cups shredded extra-sharp cheddar cheese

8 oz cream cheese

1 cup finely grated Parmigiano-Reggiano cheese

48 oz evaporated milk

4 cups whole milk

1 tsp. garlic powder

2 tsp. onion powder

½ tsp. paprika

½ tsp. kosher salt

1 tsp. ground black pepper

1 ½ lb elbow macaroni

¾ cup melted butter

6 cups shredded extra-sharp cheddar cheese

6 oz cream cheese

¾ cup finely grated Parmigiano-Reggiano cheese

36 oz evaporated milk

3 cups whole milk

¾ tsp. garlic powder

1 ½ tsp. onion powder

¼ tsp. paprika

¾ tsp. kosher salt

¾ tsp. ground black pepper

6 QT. - Serves 6

1 lb elbow macaroni

½ cup melted butter

4 cups shredded extra-sharp cheddar cheese

4 oz cream cheese

½ cup finely grated Parmigiano-Reggiano cheese

24 oz evaporated milk

2 cups whole milk

½ tsp. garlic powder

1 tsp. onion powder1/8 tsp. paprika

½ tsp. kosher salt

½ tsp. ground black pepper

Slow-Cooked Mac & Cheese

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9

Directions1. Place the Inner Pot in the Power Quick Pot.

2. Add all the ingredients to the Inner Pot.

3. Press the Slow Cook Button and then the Program Dial to select the Beef setting. Press the Timer Button, scroll to set the cooking time to 8 hrs., and press the Program Dial to begin the cooking cycle (195° F/90° C).

4. Cook until the pasta is cooked through and the sauce has thickened (2–3 hrs.). Check after 2 hrs. and then every 20 mins. until the mac and cheese is done cooking.

Page 10: ROCK Your KITCHEN · 2020-03-04 · 1 tbsp. ancho chili powder 1 tbsp. chili powder 1 tbsp. ground cumin 1 tbsp. onion powder 1 tsp. smoked paprika 1 tbsp. kosher salt 1 tsp. ground

10

Ingredients

10 QT. - Serves 148 QT. - Serves 10

2/3 cup extra virgin olive oil

4 medium shallots, minced finely

6 medium cloves garlic, minced

4 cups Arborio rice

1 ½ cups dry white wine

4 tsp. white shoyu*1/3 cup white or yellow miso paste

8 cups vegetable stock

1 tsp. fresh lemon juice

kosher salt, to taste

4 bunches scallions, sliced very thinly on a bias, for garnish

½ cup extra virgin olive oil

3 medium shallots, minced finely

4 medium cloves garlic, minced

3 cups Arborio rice

1 cup dry white wine

2 tsp. white shoyu*

¼ cup white or yellow miso paste

6 cups vegetable stock

¾ tsp. fresh lemon juice

kosher salt, to taste

3 bunches scallions, sliced very thinly on a bias, for garnish

* Soy sauce can be used in place of the shoyu.

Creamy Risotto

6 QT. - Serves 8

1/3 cup extra virgin olive oil

2 medium shallots, minced finely

3 medium cloves garlic, minced

2 cups Arborio rice

¾ cup dry white wine

2 tsp. white shoyu*

¼ cup white or yellow miso paste

4 cups vegetable stock

½ tsp. fresh lemon juice

kosher salt, to taste

2 bunches scallions, sliced very thinly on a bias, for garnish

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11

Directions1. Place the Inner Pot in the Power Quick Pot.

2. Press the Sauté Button, scroll to the Vegetable setting, and press the Program Dial. Press the Timer Button, scroll to set the cooking time to 8 mins., and press the Program Dial to begin the cooking cycle (340° F/170° C).

3. Pour the olive oil into the Inner Pot and heat the oil.

4. Add the shallot garlic and cook for 2–3 mins.

5. Add the rice and cook while stirring until the rice is evenly coated in the oil and toasted (3–4 mins.).*

6. Add the wine and cook while stirring until the wine has almost fully evaporated (about 2 mins.).

7. Add the shoyu and miso paste and stir.

8. Add the stock and scrape any grains of rice or pieces of shallot or garlic from the sides of the Inner Pot so that they are fully submerged.

9. When the timer reaches 0, place the Lid on the Power Quick Pot and turn the Lid counterclockwise. The Lid will lock and the Pressure Release Valve will close.

10. Press the Pressure Button, scroll to the Risotto setting, and press the Program Dial. Scroll to the Low setting and press the Program Dial to begin the cooking cycle (6-min. cooking time).

11. When the timer reaches 0, the Power Quick Pot will automatically switch to Keep Warm. Press the Cancel Button. Slide the Steam Release Switch to the Open position. When the steam is released, remove the Lid.

12. Add the lemon juice and stir to combine. The mixture should begin to form a creamy consistency. If the risotto is too soupy, cook for a few mins. longer while stirring until it begins to thicken more.

13. Add the salt and stir in the scallions.

* The rice grains should be translucent around the edges and cloudy in the center.

Page 12: ROCK Your KITCHEN · 2020-03-04 · 1 tbsp. ancho chili powder 1 tbsp. chili powder 1 tbsp. ground cumin 1 tbsp. onion powder 1 tsp. smoked paprika 1 tbsp. kosher salt 1 tsp. ground

12

Ingredients

10 QT. - Serves 88 QT. - Serves 6

2 cups jasmine rice, drained & rinsed

2 Scotch bonnet peppers*

6 sprigs fresh thyme

2 tsp. kosher salt

1 tsp. ground allspice

2 tsp. onion powder

2 cups water

2 tbsp. vegetable oil

2 15.5-oz cans small red beans, drained & rinsed

1 cup light coconut milk

1 ½ cups jasmine rice, drained & rinsed

1 ½ Scotch bonnet peppers*

5 sprigs fresh thyme

2 tsp. kosher salt

1 tsp. ground allspice

2 tsp. onion powder

2 cups water

2 tbsp. vegetable oil

2 15.5-oz cans small red beans, drained & rinsed

¾ cup light coconut milk

Jamaican Rice & Peas

6 QT. - Serves 4

1 cup jasmine rice, drained & rinsed

1 Scotch bonnet pepper*

3 sprigs fresh thyme

1 tsp. kosher salt

½ tsp. ground allspice

1 tsp. onion powder

1 cup water

1 tbsp. vegetable oil

1 15.5-oz can small red beans, drained & rinsed

½ cup light coconut milk

* A habanero pepper can be used in place of the Scotch bonnet pepper

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Directions

13

1. Place the Inner Pot in the Power Quick Pot.

2. Add the rice, pepper, thyme, salt, allspice, onion powder, and water to the Inner Pot and mix well.

3. Add the vegetable oil and stir lightly.

4. Add the kidney beans (do not stir).

5. Place the Lid on the Power Quick Pot and turn the Lid counterclockwise. The Lid will lock and the Pressure Release Valve will close.

6. Press the Pressure Button and then the Program Dial to confirm the Custom setting. Press the Timer Button, scroll to set the cooking time to 4 mins., and press the Program Dial to begin the cooking cycle.

7. When the timer reaches 0, the Power Quick Pot will automatically switch to Keep Warm. Press the Cancel Button to Cancel. Let the Power Quick Pot sit to naturally release pressure. Then, slide the Steam Release Switch to the Open position. When the steam is released, remove the Lid.

8. Add the coconut milk to the Inner Pot, mix well, and reattach the Lid.

9. Let the rice and peas rest for 10 mins. to absorb the coconut milk.

10. Remove the Lid and remove the thyme and pepper before serving.

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Ingredients

14

10 QT. - Serves 168 QT. - Serves 12

8 oz bacon, diced small

2 cups medium-diced tasso ham

2 lb Andouille sausage, sliced

2 cloves garlic, minced

2 onions, diced small

2 green bell peppers, diced small

2 stalks celery, diced small

2 lb dried red beans, rinsed

2 bay leaves

4 tbsp. Cajun seasoning

2 tsp. salt

2 tsp. dried parsley

1 tsp. ground cumin

2 tsp. smoked paprika

1 tsp. ground black pepper

12 cups chicken broth

8 cups white rice, cooked

½ cup sliced scallions

6 oz bacon, diced small

1 ½ cups medium-diced tasso ham

1 ½ lb Andouille sausage, sliced

2 cloves garlic, minced

1 ½ onions, diced small

1 ½ green bell peppers, diced small

1 ½ stalks celery, diced small

1 ½ lb dried red beans, rinsed

2 bay leaves

3 tbsp. Cajun seasoning

2 tsp. salt

2 tsp. dried parsley1/3 tsp. ground cumin

1 ½ tsp. smoked paprika1/3 tsp. ground black pepper

8 cups chicken broth

6 cups white rice, cooked1/3 cup sliced scallions

6 QT. - Serves 8

4 oz bacon, diced small

1 cup medium-diced tasso ham

1 lb Andouille sausage, sliced

1 clove garlic, minced

1 onion, diced small

1 green bell pepper, diced small

1 stalk celery, diced small

1 lb dried red beans, rinsed

1 bay leaf

2 tbsp. Cajun seasoning

1 tsp. salt

1 tsp. dried parsley

½ tsp. ground cumin

1 tsp. smoked paprika

½ tsp. ground black pepper

6 cups chicken broth

4 cups white rice, cooked

¼ cup sliced scallions

Cajun Red Beans & Rice

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Directions

15

1. Place the Inner Pot in the Power Quick Pot.

2. Press the Sauté Button and then the Program Dial to confirm the Beef setting. Press the Program Dial again to confirm the default setting and begin the cooking cycle (340° F/170° C for 20 mins.).

3. Add the bacon to the Inner Pot and cook until crispy.

4. Add the ham, sausage, garlic, onion, green bell pepper, and celery and cook until the vegetables have softened (about 3 mins.).

5. Press the Cancel Button. Add the red beans, bay leaf, Cajun seasoning, salt, parsley, paprika, ground black pepper, and chicken broth and stir.

6. Place the Lid on the Power Quick Pot and turn the Lid counterclockwise. The Lid will lock and the Pressure Release Valve will close.

7. Press the Pressure Button and then the Program Dial to confirm the Custom setting. Press the Program Dial again to confirm the default setting and begin the cooking cycle (30-min. cooking time).

8. When the timer reaches 0, the Power Quick Pot will automatically switch to Keep Warm. Press the Keep Warm/Cancel Button to Cancel. Let the Power Quick Pot sit to naturally release pressure. Then, slide the Steam Release Switch to the Open position. When the steam is released, remove the Lid.

9. Remove about 1 cup of red beans, mash with a spoon, and return the red beans to the Inner Pot.

10. Serve hot over the cooked rice, and garnish with the scallions.

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Ingredients

16

10 QT. - Serves 86 QT. - Serves 4 8 QT. - Serves 6

3 cups stone-ground grits

10 cups water

6 tbsp. unsalted European butter

3 tsp. kosher salt, plus more to taste

3 tbsp. onion powder

3 tsp. granulated garlic

3 tbsp. hot sauce

2 cups stone-ground grits

6 cups water

4 tbsp. unsalted European butter

2 tsp. kosher salt, plus more to taste

2 tbsp. onion powder

2 tsp. granulated garlic

2 tbsp. hot sauce

1 cup stone-ground grits

3 ¼ cups water

2 tbsp. unsalted European butter

1 tsp. kosher salt, plus more to taste

1 tbsp. onion powder

1 tsp. granulated garlic

1 tbsp. hot sauce

Creamy Grits

Page 17: ROCK Your KITCHEN · 2020-03-04 · 1 tbsp. ancho chili powder 1 tbsp. chili powder 1 tbsp. ground cumin 1 tbsp. onion powder 1 tsp. smoked paprika 1 tbsp. kosher salt 1 tsp. ground

Directions

17

1. Place the Inner Pot in the Power Quick Pot.

2. Add all the ingredients to the Inner Pot and whisk together.

3. Place the Lid on the Power Quick Pot and turn the Lid counterclockwise. The Lid will lock and the Pressure Release Valve will close.

4. Press the Pressure Button, scroll to the Quinoa setting, and press the Program Dial. Press the Program Dial again to confirm the default setting and begin the cooking cycle (4-min. cooking time).

5. When the timer reaches 0, the Power Quick Pot will automatically switch to Keep Warm. Press the Cancel Button. Slide the Steam Release Switch to the Open position. When the steam is released, remove the Lid.

6. Whisk the grits until creamy and add the salt.

Page 18: ROCK Your KITCHEN · 2020-03-04 · 1 tbsp. ancho chili powder 1 tbsp. chili powder 1 tbsp. ground cumin 1 tbsp. onion powder 1 tsp. smoked paprika 1 tbsp. kosher salt 1 tsp. ground

Ingredients

18

10 QT. - Serves 128 QT. - Serves 8

3 cups stone-ground grits

8 cups water

4 cups milk

½ tsp. kosher salt

1 tsp. freshly ground black pepper

2 tsp. onion powder

1 tsp. garlic powder

3 cups extra-sharp shredded cheddar cheese, divided

12 slices bacon, cooked & crumbled, divided

4 tbsp. butter

6 green onions, sliced

2 cups stone-ground grits

6 cups water

3 cups milk

½ tsp. kosher salt

¾ tsp. freshly ground black pepper

2 tsp. onion powder

¾ tsp. garlic powder

2 cups extra-sharp shredded cheddar cheese, divided

6 slices bacon, cooked & crumbled, divided

3 tbsp. butter

5 green onions, sliced

6 QT. - Serves 6

1 ½ cups stone-ground grits

4 cups water

2 cups milk

¼ tsp. kosher salt

½ tsp. freshly ground black pepper

1 tsp. onion powder

½ tsp. garlic powder

1 ½ cups extra-sharp shredded cheddar cheese, divided

6 slices bacon, cooked & crumbled, divided

2 tbsp. butter

3 green onions, sliced

Slow-Cooked Creamy Cheese Grits with Bacon

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Directions

19

1. Place the Inner Pot in the Power Quick Pot.

2. Add the grits, water, milk, salt, ground black pepper, onion powder, garlic powder, 1 cup cheddar cheese,* and half of the bacon to the Inner Pot and mix. Place the Glass Lid on the Power Quick Pot.

3. Press the Slow Cook Button and then the Program Dial to select the Beef setting. Press the Timer Button, scroll to set the cooking time to 8 hrs., and press the Program Dial to begin the cooking cycle (195° F/90° C).

4. Add the butter, green onions, the rest of the cheddar cheese, and the other half of the bacon and stir until the butter is melted.

5. Serve hot.

* Use 1 1/3 cups cheddar cheese for the 8-Qt. Power Quick Pot and 2 cups cheddar cheese for the 10-Qt. Power Quick Pot.

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Ingredients

20

10 QT. - Serves 148 QT. - Serves 10

2 onions, diced small

3 lb boneless & skinless chicken breasts

2 tsp. oregano

½ tsp. kosher salt

freshly ground black pepper

4 10.5-oz cans cream of chicken soup

4 cups chicken broth

8 sprigs thyme

2 bay leaves

4 stalks celery, diced small

4 carrots, diced small

2 cups frozen peas

2 tsp. granulated garlic

2 16-oz tubes refrigerated biscuit dough

6 tbsp. chopped flat-leaf parsley

1 ½ onions, diced small

2 lb boneless & skinless chicken breasts

1 ½ tsp. oregano

½ tsp. kosher salt

freshly ground black pepper

3 10.5-oz cans cream of chicken soup

3 cups chicken broth

6 sprigs thyme

2 bay leaves

3 stalks celery, diced small

3 carrots, diced small

1 ½ cups frozen peas

1 ½ tsp. granulated garlic

1 ½ 16-oz tubes refrigerated biscuit dough

5 tbsp. chopped flat-leaf parsley

6 QT. - Serves 6

1 onion, diced small

1 ½ lb boneless & skinless chicken breasts

1 tsp. oregano

¼ tsp. kosher salt

½ tsp. freshly ground black pepper

2 10.5-oz cans cream of chicken soup

2 cups chicken broth

4 sprigs thyme

1 bay leaf

2 stalks celery, diced small

2 carrots, diced small

1 cup frozen peas

1 tsp. granulated garlic

1 16-oz tube refrigerated biscuit dough

3 tbsp. chopped flat-leaf parsley

Chicken & Dumplings

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Directions

21

1. Place the Inner Pot in the Power Quick Pot.

2. Add the onion in an even layer of the Inner Pot and then add the chicken breasts, oregano, salt, and ground black pepper.

3. Add the cream of chicken soup, broth, thyme, and bay leaf. Place the Glass Lid on the Power Quick Pot.

4. Press the Slow Cook Button and then the Program Dial to select the Beef setting. Press the Timer Button, scroll to set the cooking time to 3 hrs., and press the Program Dial to begin the cooking cycle (195° F/90° C). Remove the chicken breasts when they are cooked through.

5. Remove the thyme, bay leaf, and chicken breasts. Discard the thyme and bay leaf. Shred the cooked chicken with two forks. Return the chicken to the Inner Pot; add the celery, carrots, peas, and garlic; and stir.

6. Cut the biscuit dough into small pieces. Top the chicken mixture with the biscuit dough. Place the Glass Lid on the Power Quick Pot.

7. Press the Pressure Button, scroll to the Poultry setting, and press the Program Dial. Scroll to the Low setting and press the Program Dial to begin the cooking cycle (10-min. cooking time). Cook until the vegetables are tender, the biscuits are cooked through, and the chicken reaches an internal temperature of 170° F/76° C.

8. Garnish with the parsley.

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22

Ingredients

10 QT. - Serves 88 QT. - Serves 6

2 cups ketchup

2 cups sugar

2 tbsp. Hungarian paprika

6 tbsp. hot sauce

6 tbsp. water

½ cup white vinegar

4 lb chicken wings

ranch dressing, for serving

1 ½ cups ketchup

1 ½ cups sugar

1 ½ tbsp. Hungarian paprika

5 tbsp. hot sauce

5 tbsp. water

6 tbsp. white vinegar

3 lb chicken wings

ranch dressing, for serving

6 QT. - Serves 4

1 cup ketchup

1 cup sugar

1 tbsp. Hungarian paprika

3 tbsp. hot sauce

3 tbsp. water

4 tbsp. white vinegar

2 lb chicken wings

ranch dressing, for serving

Sweet & Spicy Mumbo Wings

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Directions1. Place the Inner Pot in the Power Quick Pot.

2. Combine the ketchup, sugar, paprika, hot sauce, water, and white vinegar in a bowl to make a sauce.

3. Add the chicken wings to the Inner Pot, pour the sauce over the chicken wings, and stir to coat. Place the Glass Lid on the Power Quick Pot.

4. Press the Slow Cook Button, scroll to the Poultry setting, and press the Program Dial. Press the Timer Button, scroll to set the cooking time to 3 hrs., and press the Program Dial to begin the cooking cycle (195° F/90° C). Once the chicken is cooked through, press the Cancel Button and remove the chicken from the Inner Pot.

5. Preheat the broiler.

6. Line two baking sheets with parchment paper or foil. Place the chicken wings on the baking sheets.

7. Place the chicken wings on the baking sheets in the broiler and cook until crispy (about 5 mins.).

8. Serve with the ranch dressing.

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Ingredients

10 QT. - Serves 128 QT. - Serves 10

3 tbsp. vegetable oil

12 bone-in chicken thighs

1 kosher salt

freshly ground black pepper

1 cup low-sodium soy sauce

1 cup ketchup

1 cup honey

1 tsp. granulated garlic

2 1-in. pieces fresh ginger, chopped

4 tbsp. sriracha

2 tsp. fresh lime juice

8 cups rice, cooked

cilantro, freshly chopped, for garnish

2 tbsp. vegetable oil

8 bone-in chicken thighs

½ kosher salt

freshly ground black pepper

¾ cup low-sodium soy sauce

¾ cup ketchup

¾ cup honey

¾ tsp. granulated garlic

2 1-in. pieces fresh ginger, chopped

3 tbsp. sriracha

2 tsp. fresh lime juice

6 cups rice, cooked

cilantro, freshly chopped, for garnish

6 QT. - Serves 6

1 tbsp. vegetable oil

6 bone-in chicken thighs

¼ tbsp. kosher salt

½ tbsp. freshly ground black pepper

½ cup low-sodium soy sauce

½ cup ketchup

¼ cup honey

½ tsp. granulated garlic

1 1-in. piece fresh ginger, chopped

2 tbsp. sriracha

1 tsp. fresh lime juice

4 cups white rice, cooked

cilantro, freshly chopped, for garnish

Slow-Cooked Chicken Thighs

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Directions

25

1. Place the Inner Pot in the Power Quick Pot.

2. Press the Sauté Button and then the Program Dial to confirm the Beef setting. Press the Program Dial again to confirm the default setting and begin the cooking cycle (340° F/170° C for 20 mins.).

3. Pour the vegetable oil into the Inner Pot and heat the oil.

4. Season the chicken thighs with the salt and ground black pepper, add the chicken thighs to the Inner Pot, and sear each side until golden (about 3 mins. per side).*

5. Press the Cancel Button. Combine the soy sauce, ketchup, honey, garlic, ginger, sriracha, and lime juice in a bowl and whisk together to make a sauce. Pour the sauce over the chicken thighs and toss.

6. Add the chicken thighs to the Inner Pot. Place the Glass Lid on the Power Quick Pot.

7. Press the Slow Cook Button and then the Program Dial to select the Beef setting. Press the Timer Button, scroll to set the cooking time to 5 hrs., and press the Program Dial to begin the cooking cycle (195° F/90° C).

8. Serve with the rice and garnish with the cilantro.

* The chicken thighs may need to be seared in batches. Transfer each batch of chicken thighs to a plate once seared until all the chicken thighs and plated.

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Ingredients

26

10 QT. - Serves 128 QT. - Serves 6

4 tbsp. vegetable oil

2 tbsp. minced garlic

2 cups chopped onion

5 tbsp. Jamaican curry powder

2 Scotch bonnet peppers, sliced

6 sprigs fresh thyme

2 tsp. kosher salt

2 whole allspice berries

3 lb boneless & skinless chicken thighs, cut into 3 pieces each

3 large russet potatoes, peeled & cut into 1-in. chunks

3 cups chicken broth

3 tbsp. vegetable oil

1 ½ tbsp. minced garlic

1 ½ cups chopped onion

5 tbsp. Jamaican curry powder

1 ½ Scotch bonnet peppers, sliced

5 sprigs fresh thyme

2 tsp. kosher salt

2 whole allspice berries

2 lb boneless & skinless chicken thighs, cut into 3 pieces each

2 large russet potatoes, peeled & cut into 1-in. chunks

2 cups chicken broth

6 QT. - Serves 4

2 tbsp. vegetable oil

1 tbsp. minced garlic

1 cup chopped onion

3 tbsp. Jamaican curry powder

1 Scotch bonnet pepper, sliced

3 sprigs fresh thyme

1 tsp. kosher salt

1 whole allspice berry

1 lb boneless & skinless chicken thighs, cut into 3 pieces each

1 large russet potato, peeled & cut into 1-in. chunks

1 cup chicken broth

Pressure-Cooked Jamaican Curry Chicken

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Directions

27

1. Place the Inner Pot in the Power Quick Pot.

2. Press the Sauté Button and then the Program Dial to confirm the Beef setting. Press the Program Dial again to confirm the default setting and begin the cooking cycle (340° F/170° C for 20 mins.).

3. Pour the vegetable oil into the Inner Pot and heat the oil.

4. Add the garlic and stir for 20 secs.

5. Add the onion and cook for 1–2 mins. while stirring.

6. Press the Cancel Button. Add the curry powder, pepper, thyme, salt, and allspice and mix well.

7. Add the chicken pieces, potato, and broth.

8. Place the Lid on the Power Quick Pot and turn the Lid counterclockwise. The Lid will lock and the Pressure Release Valve will close.

9. Press the Pressure Button and then the Program Dial to confirm the Custom setting. Press the Timer Button, scroll to set the cooking time to 6 mins., and press the Program Dial to begin the cooking cycle.

10. When the timer reaches 0, the Power Quick Pot will automatically switch to Keep Warm. Press the Cancel Button. Let the Power Quick Pot sit to naturally release pressure. Then, slide the Steam Release Switch to the Open position. When the steam is released, remove the Lid.

11. Stir before serving.

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Ingredients

10 QT. - Serves 128 QT. - Serves 8

½ cup unsalted butter

2 medium onions, diced small

6 cloves garlic, minced

2 tbsp. grated fresh ginger

2 tbsp. ground cumin

3 tsp. paprika

3 tsp. ground coriander

2 tsp. ground turmeric

½ tsp. ground cayenne pepper

1 tsp. ground black pepper

2 15-oz cans crushed tomatoes

2 lb fresh baby spinach

6 lb chicken, cut up with bones & skin intact

1 cup homemade chicken broth

1 cup chopped fresh cilantro leaves, divided

1 cup heavy cream

4 15-oz cans chickpeas, drained & rinsed

½ cup fresh lemon juice

4 ½ tbsp. unsalted butter

1 ½ medium onions, diced small

5 cloves garlic, minced

1 ½ tbsp. grated fresh ginger

1 ½ tbsp. ground cumin

2 tsp. paprika

2 tsp. ground coriander

1 ½ tsp. ground turmeric1/3 tsp. ground cayenne pepper1/3 tsp. ground black pepper

1 ½ 15-oz cans crushed tomatoes

1 ½ lb fresh baby spinach

5 lb chicken, cut up with bones & skin intact

¾ cup homemade chicken broth

¾ cup chopped fresh cilantro leaves, divided

¾ cup heavy cream

3 15-oz cans chickpeas, drained & rinsed1/3 cup fresh lemon juice

Chicken & Chickpea Masala

6 QT. - Serves 6

3 tbsp. unsalted butter

1 medium onion, diced small

3 cloves garlic, minced

1 tbsp. grated fresh ginger

1 tbsp. ground cumin

1 ½ tsp. paprika

1 ½ tsp. ground coriander

1 tsp. ground turmeric

¼ tsp. ground cayenne pepper

½ tsp. ground black pepper

1 15-oz can crushed tomatoes

1 lb fresh baby spinach

3 lb chicken, cut up with bones & skin intact

½ cup homemade chicken broth

½ cup chopped fresh cilantro leaves, divided

½ cup heavy cream

2 15-oz cans chickpeas, drained & rinsed

¼ cup fresh lemon juice

½ tsp. kosher salt

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29

Directions1. Place the Inner Pot in the Power Quick Pot.

2. Press the Sauté Button and then the Program Dial to confirm the Beef setting. Press the Program Dial again to confirm the default setting and begin the cooking cycle (340° F/170° C for 20 mins.).

3. Add the butter to the Inner Pot and heat until the foaming subsides.

4. Add the onion, garlic, and ginger and cook while stirring until pale brown (about 5 mins.).

5. Add the cumin, paprika, coriander, turmeric, ground cayenne pepper, and ground black pepper and stir frequently until aromatic (about 30 secs.).

6. Add the tomatoes and spinach, place the Glass Lid on the Power Quick Pot, and cook while stirring occasionally until the spinach is wilted (about 1 min.).

7. Add the chicken pieces, stock, and ¼ cup cilantro.*

8. Place the Lid on the Power Quick Pot and turn the Lid counterclockwise. The Lid will lock and the Pressure Release Valve will close.

9. Press the Pressure Button and then the Program Dial to confirm the Custom setting. Press the Timer Button, scroll to set the cooking time to 15 mins., and press the Program Dial to begin the cooking cycle.

10. When the timer reaches 0, the Power Quick Pot will automatically switch to Keep Warm. Press the Cancel Button. Let the Power Quick Pot sit to naturally release pressure. Then, slide the Steam Release Switch to the Open position. When the steam is released, remove the Lid.

11. Press the Sauté Button and then the Program Dial to confirm the Beef setting. Press the Program Dial again to confirm the default setting and begin the cooking cycle (340° F/170° C for 20 mins.).

12. Add the heavy cream, chickpeas, and lemon juice and simmer while stirring frequently until the sauce is thickened.

13. Season with the salt, garnish with the rest of the cilantro, and serve immediately.

* Use 3/8 cup cilantro for the 8-Qt. Power Quick Pot and ½ cup cilantro for the 10-Qt. Power Quick Pot.

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Ingredients

6 QT. - Serves 8

Pickled Serrano1 cup white vinegar½ cup sugar8 serrano peppers, sliced into paper-thin rounds

Spice Rub¼ cup kosher salt3 tbsp. packed brown sugar2 tbsp. ancho chili powder1 tbsp. paprika1 tbsp. ground cumin1 tbsp. granulated garlic1 tbsp. ground black pepper

Short Ribs6 lb bone-in beef short ribs3 tbsp. olive oil4 large onions, diced into ½-in. pieces2 leeks, sliced into ½-in. pieces & cleaned12 garlic cloves, minced2 tbsp. tomato paste2 cup beef stock4 cups dry red wine8 sprigs fresh thyme, placed in a sachet2 bay leaves, placed in a sachet8 medium carrots, cut into 1-in. pieceskosher salt, to tasteground black pepper, to tastecreamy risotto, for serving (see p. 10)

Pickled Serrano1/3 cup white vinegar1/3 cup sugar6 serrano peppers, sliced into paper-thin rounds

Spice Rub¼ cup kosher salt3 tbsp. packed brown sugar2 tbsp. ancho chili powder1 tbsp. paprika1 tbsp. ground cumin1 tbsp. granulated garlic1 tbsp. ground black pepper

Short Ribs5 lb bone-in beef short ribs3 tbsp. olive oil3 large onions, diced into ½-in. pieces1 ½ leeks, sliced into ½-in. pieces & cleaned8 garlic cloves, minced2 tbsp. tomato paste2 cup beef stock4 cups dry red wine6 sprigs fresh thyme, placed in a sachet2 bay leaves, placed in a sachet6 medium carrots, cut into 1-in. pieceskosher salt, to tasteground black pepper, to tastecreamy risotto, for serving (see p. 10)

10 QT. - Serves 148 QT. - Serves 10

Pickled Serrano½ cup white vinegar¼ cup sugar4 serrano peppers, sliced into paper-thin rounds

Spice Rub¼ cup kosher salt3 tbsp. packed brown sugar2 tbsp. ancho chili powder1 tbsp. paprika1 tbsp. ground cumin1 tbsp. granulated garlic1 tbsp. ground black pepper

Short Ribs3 lb bone-in beef short ribs1 tbsp. olive oil2 large onions, diced into ½-in. pieces1 leek, sliced into ½-in. pieces & cleaned6 garlic cloves, minced1 tbsp. tomato paste1 cup beef stock2 cups dry red wine4 sprigs fresh thyme, placed in a sachet1 bay leaf, placed in a sachet4 medium carrots, cut into 1-in. pieceskosher salt, to tasteground black pepper, to tastecreamy risotto, for serving (see p. 10)

Spice-Rubbed Short Ribs

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Directions1. Combine the spice rub ingredients in a bowl. Sprinkle the spice rub over the short ribs.

2. Place the Inner Pot in the Power Quick Pot.

3. Press the Sauté Button and then the Program Dial to confirm the Beef setting. Press the Timer Button, scroll to set the cooking time to 30 mins., and press the Program Dial to begin the cooking cycle (340° F/170° C).

4. Pour the olive oil into the Inner Pot and heat the oil.

5. Divide the short ribs into two batches. Add one batch of short ribs to the Inner Pot and brown the ribs on all sides (about 10 mins. per batch). Remove the ribs and transfer them to a plate. Repeat with the sec. batch of ribs.

6. Add the onions and leek and cook while stirring until tender.

7. Add the garlic and tomato paste and cook while stirring for 1 min.

8. Add the stock, wine, thyme, and bay leaf, stir, and cook for 10 mins.

9. Press the Cancel Button. Add the ribs, partially submerging them in the sauce.

10. Place the Lid on the Power Quick Pot and turn the Lid counterclockwise. The Lid will lock and the Pressure Release Valve will close.

11. Press the Pressure Button, scroll to the Beef setting, and press the Program Dial. Press the Program Dial again to confirm the default setting and begin the cooking cycle (30-min. cooking time).

12. When the timer reaches 0, the Power Quick Pot will automatically switch to Keep Warm. Press the Cancel Button. Slide the Steam Release Switch to the Open position. When the steam is released, remove the Lid.

13. Add the carrots to the Inner Pot and reattach the Lid.

14. Press the Pressure Button, scroll to the Vegetables setting, and press the Program Dial. Press the Program Dial again to confirm the default setting and begin the cooking cycle (6-min. cooking time).

15. When the timer reaches 0, the Power Quick Pot will automatically switch to Keep Warm. Press the Cancel Button. Slide the Steam Release Switch to the Open position. When the steam is released, remove the Lid.

16. Remove the ribs and vegetables, skim the fat from the sauce, and discard the thyme and bay leaf.

17. Press the Sauté Button, scroll to the Vegetable setting, and press the Program Dial. Press the Program Dial again to confirm the default setting and begin the cooking cycle (340° F/170° C for 10 mins.).

18. Cook the sauce in the Inner Pot until thickened and add the salt and ground black pepper. Add the ribs and vegetables to the sauce and serve with the pickled serrano and creamy risotto.

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Ingredients

10 QT. - Serves 88 QT. - Serves 6

Short Ribs

32 oz kimchi, cut into 1-in. pieces

2 ½ lb boneless beef short ribs, cut into 2-in. pieces

2 cups diced yellow onion

2 cups dried shiitake mushrooms*

2 tbsp. minced garlic

2 tbsp. minced ginger

2 tbsp. sesame oil

2 tbsp. dark soy sauce

2 tbsp. gochugaru Korean chili powder†

2 tbsp. gochujang

1 tsp. sugar

4 cups water

1 cup sliced scallion greens

salt, to taste

Short Ribs

24 oz kimchi, cut into 1-in. pieces

2 lb boneless beef short ribs, cut into 2-in. pieces

1 ½ cups diced yellow onion

1 ½ cups dried shiitake mushrooms*

1 ½ tbsp. minced garlic

1 ½ tbsp. minced ginger

1 ½ tbsp. sesame oil

1 ½ tbsp. dark soy sauce

1 ½ tbsp. gochugaru Korean chili powder†

1 ½ tbsp. gochujang

1 tsp. sugar

3 cups water

¾ cup sliced scallion greens

salt, to taste

6 QT. - Serves 4

Korean Beef Short Ribs

Short Ribs

16 oz kimchi, cut into 1-in. pieces

1 lb boneless beef short ribs, cut into 2-in. pieces

1 cup diced yellow onion

1 cup dried shiitake mushrooms*

1 tbsp. minced garlic

1 tbsp. minced ginger

1 tbsp. sesame oil

1 tbsp. dark soy sauce

1 tbsp. gochugaru Korean chili powder†

1 tbsp. gochujang

½ tsp. sugar

2 cups water

½ cup sliced scallion greens

salt, to taste

* Other mushrooms can be used in place of the shiitake mushrooms.† ½ tsp. ground cayenne pepper can be used in place of the gochugaru.

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Directions

33

1. Place the Inner Pot in the Power Quick Pot.

2. Add the short ribs ingredients to the Inner Pot.

3. Place the Lid on the Power Quick Pot and turn the Lid counterclockwise. The Lid will lock and the Pressure Release Valve will close.

4. Press the Pressure Button and then the Program Dial to confirm the Custom setting. Press the Timer Button, scroll to set the cooking time to 15 mins., and press the Program Dial to begin the cooking cycle.

5. When the timer reaches 0, the Power Quick Pot will automatically switch to Keep Warm. Press the Cancel Button. Let the Power Quick Pot sit to naturally release pressure. Then, slide the Steam Release Switch to the Open position. When the steam is released, remove the Lid.

6. Add the scallion greens and salt.

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Ingredients

10 QT. - Serves 208 QT. - Serves 14

Quick Slaw1 green cabbage1 cup shredded cabbage4 scallions, sliced thinly on a bias½ cup rice wine vinegar4 tsp. sugar

Pulled Pork1 8-lb boneless pork shoulder, cut into 2 pieces2 cups ketchup1 ½ cups rice wine vinegar1 cup shoyu2/3 cup sugar4 tbsp. sesame seeds2 tbsp. gochujang1 tsp. freshly ground black pepperwhites & greens of 3 scallions, chopped4 cloves garlic, chopped2 2-in. pieces ginger, peeled & grated2 tbsp. sesame oil1 cup chicken stocksalt, to taste20 potato buns

Quick Slaw¾ green cabbage¾ cup shredded cabbage3 scallions, sliced thinly on a bias1/3 cup rice wine vinegar3 tsp. sugar

Pulled Pork1 6-lb boneless pork shoulder, cut into 2 pieces1 ½ cups ketchup1 cup rice wine vinegar¾ cup shoyu½ cup sugar3 tbsp. sesame seeds1 ½ tbsp. gochujang¾ tsp. freshly ground black pepperwhites & greens of 3 scallions, chopped3 cloves garlic, chopped2 2-in. pieces ginger, peeled & grated1 ½ tbsp. sesame oil¾ cup chicken stocksalt, to taste14 potato buns

Korean Pulled Pork SLIDERS

6 QT. - Serves 10

Quick Slaw½ green cabbage, shredded½ cup shredded cabbage2 scallions, sliced thinly on a bias¼ cup rice wine vinegar2 tsp. sugar

Pulled Pork1 4-lb boneless pork shoulder, cut into 2 pieces1 cup ketchup¾ cup rice wine vinegar½ cup shoyu1/3 cup sugar2 tbsp. sesame seeds1 tbsp. gochujang½ tsp. freshly ground black pepperwhites & greens of 3 scallions, chopped2 cloves garlic, chopped1 2-in. piece ginger, peeled & grated1 tbsp. sesame oil½ cup chicken stocksalt, to taste10 potato buns

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35

Directions1. Combine the quick slaw ingredients in a bowl, toss, and refrigerate for at least 4 hrs.

2. Place the Inner Pot in the Power Quick Pot.

3. Add the pork shoulder, ketchup, rice wine vinegar, shoyu, sugar, sesame seeds, gochujang, ground black pepper, scallion whites and greens, garlic, ginger, sesame oil, and stock to the Inner Pot.

4. Press the Slow Cook Button and then the Program Dial to select the Beef setting. Press the Timer Button, scroll to set the cooking time to 5 hrs., and press the Program Dial to begin the cooking cycle (195° F/90° C). Cook the pork until fork tender.

5. Press the Cancel Button. Transfer the pork to a cutting board, pour the liquid through a fine-mesh strainer into a bowl or skim the fat from the top of the liquid, and discard the extra oil. Reserve the strained liquid.

6. Shred the pork with two forks, discarding any large pieces of fat.

7. Add the pork and the sauce to the Inner Pot and mix.

8. Add ¼ cup of the reserved liquid at a time to the Inner Pot until the pork is just moistened.

9. Taste the mixture and add the salt.

10. Serve hot between the potato buns.

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36

Ingredients

10 QT. - Serves 148 QT. - Serves 10

6 tbsp. clarified butter

12 cloves garlic, minced

3 medium onions, diced large

9 sprigs fresh thyme, in a sachet

1 cup red zinfandel

6 tbsp. Dijon mustard

6 tbsp. soy sauce

1 ½ tbsp. sugar

3 dried bay leaves, in a sachet

sea salt, to taste

ground black pepper, to taste

2 cups beef broth

6 lb beef stew meat, frozen

3 lb carrots, sliced

10 stalks celery, sliced

12 medium potatoes, cubed

3 cups sliced cremini mushrooms

3 cups pearl onions, frozen

¾ cup arrowroot flour

¾ cup fresh Italian parsley

4 tbsp. clarified butter

8 cloves garlic, minced

2 medium onions, diced large

6 sprigs fresh thyme, in a sachet

½ cup red zinfandel

4 tbsp. Dijon mustard

4 tbsp. soy sauce

1 tbsp. sugar

2 dried bay leaves, in a sachet

sea salt, to taste

ground black pepper, to taste

4 cups beef broth

4 lb beef stew meat, frozen

2 lb carrots, sliced

8 stalks celery, sliced

8 medium potatoes, cubed

2 cups sliced cremini mushrooms

2 cups pearl onions, frozen

½ cup arrowroot flour

½ cup fresh Italian parsley

6 QT. - Serves 6

2 tbsp. clarified butter

4 cloves garlic, minced

1 medium onion, diced large

3 sprigs fresh thyme, in a sachet

¼ cup red zinfandel

2 tbsp. Dijon mustard

2 tbsp. soy sauce

½ tbsp. sugar

1 dried bay leaf, in a sachet

sea salt, to taste

ground black pepper, to taste

2 cups beef broth

2 lb beef stew meat, frozen

1 lb carrots, sliced

4 stalks celery, sliced

4 medium potatoes, cubed

1 cup sliced cremini mushrooms

1 cup pearl onions, frozen

¼ cup arrowroot flour

¼ cup fresh Italian parsley

Beef Stew

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Directions

37

1. Place the Inner Pot in the Power Quick Pot.

2. Press the Sauté Button, scroll to the Vegetable setting, and press the Program Dial. Press the Program Dial again to confirm the default setting and begin the cooking cycle (340° F/170° C for 10 mins.).

3. Add the clarified butter, garlic, onion, and thyme to the Inner Pot and cook until the vegetables are translucent and fragrant.

4. Add the zinfandel and cook for about 3 mins.

5. While the vegetables are cooking, add the Dijon mustard, soy sauce, sugar, bay leaf, salt, ground black pepper, and broth to a bowl. Reserve the mixture in the bowl.

6. Add the beef stew meat to the Inner Pot; top the meat with the carrots, celery, potatoes, mushrooms, and pearl onions; and pour the beef broth mixture over the meat and vegetables.

7. Press the Cancel Button. Place the Lid on the Power Quick Pot and turn the Lid counterclockwise. The Lid will lock and the Pressure Release Valve will close.

8. Press the Pressure Button, scroll to the Beef setting, and press the Program Dial. Press the Program Dial again to confirm the default setting and begin the cooking cycle (30-min. cooking time).

9. When the timer reaches 0, the Power Quick Pot will automatically switch to Keep Warm. Press the Cancel Button to Cancel. Let the Power Quick Pot sit to naturally release pressure. Then, slide the Steam Release Switch to the Open position. When the steam is released, remove the Lid.

10. Ladle ½ cup of the broth from the Inner Pot into a bowl, add the flour to the bowl, and whisk to make a thick slurry.

11. Add the slurry to the Inner Pot, stir to thicken the sauce, and add the parsley.

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Ingredients

10 QT. - Serves 168 QT. - Serves 8

6 21-oz cans peach pie filling

3 15.25-oz boxes yellow cake mix

1 tsp. ground nutmeg

2 tsp. ground cinnamon

1 ½ cups melted butter

vanilla ice cream, for serving

4 21-oz cans peach pie filling

2 15.25-oz boxes yellow cake mix

½ tsp. ground nutmeg

2 tsp. ground cinnamon

1 cup melted butter

vanilla ice cream, for serving

Peach Cobbler

6 QT. - Serves 6

2 21-oz cans peach pie filling

1 15.25-oz box yellow cake mix

¼ tsp. ground nutmeg

1 tsp. ground cinnamon

½ cup melted butter

vanilla ice cream, for serving

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Directions1. Place the Inner Pot in the Power Quick Pot.

2. Pour 1 cup water into the Inner Pot, place a steaming rack in the Inner Pot, and place a round baking dish on top of the rack.

3. Add the peach pie filling to the baking dish.

4. Combine the cake mix, nutmeg, and cinnamon in a mixing bowl and mix well.

5. Add the melted butter to the mixing bowl and stir.

6. Pour the cake mixture onto the peaches in the baking dish.

7. Place the Lid on the Power Quick Pot and turn the Lid counterclockwise. The Lid will lock and the Pressure Release Valve will close.

8. Press the Pressure Button and then the Program Dial to confirm the Custom setting. Scroll to the Low setting and press the Program Dial to begin the cooking cycle (10-min. cooking time).

9. When the timer reaches 0, the Power Quick Pot will automatically switch to Keep Warm. Press the Cancel Button. Slide the Steam Release Switch to the Open position. When the steam is released, remove the Lid.

10. Let the cobbler sit for 5 mins. to cool, spoon the cobbler into bowls, and serve with a scoop of vanilla ice cream.

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Ingredients

10 QT. - Serves 208 QT. - Serves 15

4 qts. cranberry juice cocktail

½ cup honey

4 oranges, sliced thinly, plus more for serving

3 tbsp. whole cloves

4 cinnamon sticks, plus more for serving

2 2-in. pieces fresh ginger, peeled

2 ½ cups dark rum

2 cups brandy

fresh cranberries, for serving

3 qts. cranberry juice cocktail

¾ cup honey

3 oranges, sliced thinly, plus more for serving

2 tbsp. whole cloves

3 cinnamon sticks, plus more for serving

2 2-in. pieces fresh ginger, peeled

2 cups dark rum

1 1/5 cups brandy

fresh cranberries, for serving

Cranberry Hot Toddy

6 QT. - Serves 10

2 qts. cranberry juice cocktail

¼ cup honey

2 oranges, sliced thinly, plus more for serving

1 tbsp. whole cloves

2 cinnamon sticks, plus more for serving

1 2-in. piece fresh ginger, peeled

1 ¼ cups dark rum

1 cup brandy

fresh cranberries, for serving

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Directions

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1. Place the Inner Pot in the Power Quick Pot.

2. Add the cranberry juice, honey, orange slices, cloves, cinnamon sticks, ginger, rum, and brandy to the Inner Pot and stir. Place the Glass Lid on the Power Quick Pot.

3. Press the Slow Cook Button and then the Program Dial to confirm the Beef setting. Press the Timer Button, scroll to set the cooking time to 3 hrs., and press the Program Dial to begin the cooking cycle (195° F/90° C).

4. Strain the drink into mugs; garnish with the orange slices, cranberries, and a cinnamon stick; and serve warm.

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Ingredients

10 QT. - Serves 148 QT. - Serves 10

Bread Pudding6 tbsp. bourbon1½ cup raisins21 cups ½-in. dense bread cubes6 eggs1 ¼ cups sugar2 tsp. pure vanilla extract2 tsp. ground cinnamon½ tsp. kosher salt¾ tsp. freshly grated nutmeg4 cups half and half6 tbsp. melted butter4 cups waterbourbon sauce (recipe follows)whipped cream, for servingstrawberries, quartered & green leaves left attached, for serving

Bourbon Sauce12 tbsp. butter¾ cup sugar1 cup heavy cream3 tbsp. bourbon1 tsp. vanilla extract

Bread Pudding4 tbsp. bourbon1 cup raisins14 cups ½-in. dense bread cubes4 eggs½ cup sugar1 ½ tsp. pure vanilla extract1½ tsp. ground cinnamon¼ tsp. kosher salt¼ tsp. freshly grated nutmeg2 ½ cups half and half2 tbsp. melted butter1 ½ cups waterbourbon sauce (recipe follows)whipped cream, for servingstrawberries, quartered & green leaves left attached, for serving

Bourbon Sauce8 tbsp. butter½ cup sugar2/3 cup heavy cream2 tbsp. bourbon½ tsp. vanilla extract

Bourbon Bread Pudding

6 QT. - Serves 6

Bread Pudding2 tbsp. bourbon½ cup raisins7 cups ½-in. dense bread cubes2 eggs¼ cup sugar¾ tsp. pure vanilla extract¾ tsp. ground cinnamon1/8 tsp. kosher salt1/8 tsp. freshly grated nutmeg1 ¼ cups half and half2 tbsp. melted butter1 ½ cups waterbourbon sauce (recipe follows)whipped cream, for servingstrawberries, quartered & green leaves left attached, for serving

Bourbon Sauce4 tbsp. butter¼ cup sugar1/3 cup heavy cream1 tbsp. bourbon1/8 tsp. vanilla extract

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Directions1. Combine the bourbon and raisins in a small bowl and soak for 10 mins.

2. While the raisins soak, place the bread cubes in a mixing bowl.

3. Place the eggs and sugar in a separate bowl and mix until well combined.

4. Add the vanilla, cinnamon, salt, nutmeg, and half and half to the bowl with the egg and whisk together while drizzling in the melted butter to finish the custard.

5. Remove the raisins from the bourbon, reserve the bourbon for the bourbon sauce, add the raisins to the bowl with the bread cubes, and toss.

6. Pour the custard over the bread cubes and mix lightly to coat the bread cubes in the custard.

7. Spray a 7-in. springform pan with cooking oil and pour the bread cubes and custard into the pan. Gently press down on the bread cubes to help it absorb the custard.

8. Place the Inner Pot in the Power Quick Pot.

9. Pour the water into the Inner Pot, cover the pan with foil, and lower the pan into the Inner Pot.

10. Place the Lid on the Power Quick Pot and turn the Lid counterclockwise. The Lid will lock and the Pressure Release Valve will close.

11. Press the Pressure Button and then the Program Dial to confirm the Custom setting. Press the Program Dial to confirm the default setting and begin the cooking cycle (30-min. cooking time).

12. When the timer reaches 0, the Power Quick Pot will automatically switch to Keep Warm. Press the Cancel Button to Cancel. Let the Power Quick Pot sit to naturally release pressure. Then, slide the Steam Release Switch to the Open position. When the steam is released, remove the Lid.

13. Remove the pan from the Inner Pot and let the pudding sit in the covered pan for 5 mins. before removing the foil and removing the pudding.

14. Cut the pudding into wedges, pour the bourbon sauce over the wedges, and serve with the whipped cream and sliced strawberries.

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©2018 Tristar Products, Inc. All rights reserved.

Distributed by: Tristar Products, Inc. Fairfield, NJ 07004

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