Triple Corn Cornbread

5 minPrep Time

25 minCook Time

30 minTotal Time

Yields 8 slices

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Ingredients

• 1 ear sweet corn
• 156 grams Cornmeal (~1 cup)
• 60 grams Masa harina (~1/2 cup)
• 65 grams All-purpose flour (~1/2 cup)
• 6 grams Baking powder (~2 teaspoons)
• 2 1/2 grams Baking soda (~1/2 teaspoon)
• 12 grams Granulated sugar (~1 tablespoons)
• 2 1/2 grams Salt (~ 1/2 teaspoon)
• 28 grams Cultured unsalted butter (2 tablespoons)
• 3/4 cup Plain yogurt
• 1/2 cup Whole milk
• 2 large Eggs
• 14 grams Cultured unsalted butter (1 tablespoon)

Instructions

1. Preheat oven to 425?.
2. Shuck the corn and remove as much of the silk as possible using a paper towel. Cut the corn off the cob into a bowl and crumble the individual kernels apart so you don't have any big slabs of corn.
3. In a medium bowl, add the cornmeal, masa harina, all-purpose flour, baking powder, baking soda, sugar and salt. Whisk together to evenly distribute the dry ingredients.
4. Add the corn and toss to distribute evenly.
5. Melt 2 tablespoons of butter in the microwave and let it cool slightly.
6. Measure out the the yogurt and milk into a 2 cup liquid measuring cup and then separate the eggs, adding the whites in with the yogurt mixture and the yolks into the melted butter.
7. Whisk the yolks and butter until they are fully incorporated and then whisk the yogurt mixture.
8. Pour the butter mixture into the yogurt mixture and whisk until fully combined.
9. Add the remaining 1 tablespoon of butter to a 8 to 10-inch cast iron skillet and heat over medium high heat.
10. Add the wet ingredients to the dry ingredients and fold the mixture together until evenly mixed.
11. Heat an 8-inch cast iron skillet over medium heat. Add the butter, and when it is sizzling, swirl it around, coating the sides of the pan as well.
12. Pour the cornbread batter into the hot pan and smooth off the top.
13. Put the skillet on a baking sheet and put it in the oven. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Grilled Mac 'n Cheese Sliders with Bacon, Beer and Tomato Jam

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Ingredients

Bacon, Beer and Tomato Jam
• 1 lb smoked bacon
• 1 1/2 cups crushed tomatoes
• 4 cloves garlic, smashed
• 1/2 cup yellow sweet onion, finely diced
• 12 oz beer
• 2 tablespoons brown sugar
• 2 teaspoons apple cider vinegar
• Salt and pepper, to taste
Mac n’ Beer Cheese
• 1/2 lb elbow macaroni
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1/2 cup half and half or milk
• 6 oz beer
• Smoked paprika, chipotle chili powder, and nutmeg, optional
• 2 cups grated white cheddar cheese
• 2 cups sharp cheddar cheese
• Salt and pepper, to taste
Sliders
• 1 baguette
• Butter, for frying the grilled cheese
• 10 slices white cheddar cheese, broken in half

Instructions

Make the Jam
1. In a large pan with high walls, cook the bacon, working in batches to avoid overlap. Once all of the bacon has been cooked, allow it to cool and then roughly chop.
2. Pour out all but about 1 tablespoon’s worth of drippings from the pan. Heat the pan again and add in the onions. Cook the onions until they have become translucent, about 3-4 minutes. Then, add the garlic and cook for a minute.
3. Pour in the brown ale and apple cider vinegar and deglaze your pan using a wooden spoon.
4. Add the brown sugar, chopped bacon, crushed tomatoes, salt and pepper and stir well.
5. Place the lid over the pan, cracked so that the steam can vent slightly, and allow the mixture to boil for a minute. Then, reduce the heat to maintain a simmer. Cook until much of the liquid has evaporated and you are left with a thick, chunky jam, about 1 hour.
Make the Mac n’ Cheese
6. Cook the macaroni according to the directions on the box.
7. Heat a pot over medium-high and add the butter.
8. When the butter melts entirely, whisk in the flour to create a roux. Cook until it begins to bubble and turns a gold-ish color.
9. Slowly add the milk and beer while whisking the mixture. Then, add the cheeses a little bit at a time, and stir constantly until the mixture is smooth.
10. Turn the heat down to medium and keep stirring for another 5 minutes or so as the mixture thickens up.
11. Add the salt and pepper. You may also choose to add a bit of chipotle chili powder, smoked paprika and/or nutmeg, depending on how you like your macaroni and cheese. I add a pinch of each.
12. Mix in the cooked macaroni.
Assemble the Sliders
13. Slice your baguette to your desired thickness. Butter one side of each slice.
14. Heat a large pan over medium heat.
15. Place a piece of cheese on the unbuttered side of one slice of bread, and scoop a generous amount of mac n’ cheese on top of the cheese. Place, buttered-side down, into the hot pan. Do this with 3-4 pieces at a time. Place another piece of cheese on top of the mac n’ cheese.
16. Top each with another slice of bread that has been spread on the unbuttered side with bacon, beer and tomato jam.
17. Fry until slightly browned and the cheese binding the sandwich has begun to melt. Then carefully flip each slider over to fry the other side. Serve warm.

Fried Rice

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Ingredients

• 2 tablespoons grapeseed, canola, or peanut or vegetable oil, divided
• 2 tablespoons minced ginger
• 1/4 teaspoon red pepper flakes
• 1 cup diced carrots
• 1 cup fresh or frozen corn kernels, defrosted
• 1/2 cup fresh or frozen peas, defrosted
• 4 cups cold cooked rice
• 1/2 cup chopped scallions
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 2 tablespoons soy sauce
• 1 large egg, beaten
• 1/4 cup toasted pine nuts, almonds, peanuts, or cashews

Instructions

1. Prep all ingredients
2. Heat the wok until a drop of water evaporates in 1-2 seconds.
3. Pull the wok off the heat and add 1 tablespoon of oil. Pick up the pan and carefully swirl it to coat the bottom and sides.
4. Return wok to heat then add the ginger and red pepper flakes and stir fry for 10 seconds or until fragrant.
5. Add the carrots and stir fry for 30 seconds, or until the carrots are bright orange.
6. Add the corn and peas and stir fry for 1 minute.
7. Add the remaining tablespoon of oil into the wok and swirl.
8. Add the rice and scallions stir-fry for 2 minutes, breaking up the rice with the spatula until it is heated through.
9. Season the rice with the salt and white pepper.
10. Add the Sauce: Pour the soy sauce around the edges of the wok and stir-fry.
11. Add the egg and pine nuts. Stir-fry until the egg is no longer wet.

Pressure Cooker Spicy Orange Beef

Yields 6

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Ingredients

• 2 pounds flank steak, cut into 1/4? strips
• 1 tablespoon vegetable oil
• 6 cloves garlic, minced
• 3/4 cup fresh orange juice
• 1/4 cup soy sauce
• 2 teaspoons sesame oil
• 1/2 teaspoon red pepper flakes
• 1 teaspoon orange zest
• 2 tablespoon cornstarch
• 3 tablespoon cold water
• 1 bunch green onions, sliced

Instructions

1. Season beef with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all meat is browned – do not crowd. Transfer meat to a plate when browned.
2. When all meat is browned select Sauté and add garlic to the pot. Sauté for 1 minute.
3. Add orange juice, soy sauce, sesame oil, red pepper flakes, and orange zest to the pot. Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes.
4. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
5. Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Stir in green onions.
6. Serve over rice; garnish with additional orange zest, green onion and red pepper flakes if desired.

Pressure Cooker Smoky Chili

30 minPrep Time

45 minCook Time

1 hr, 15 Total Time

Yields 8

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Ingredients

• 1/2 pound dried kidney beans
• 1 tbsp vegetable oil
• 3 cups chopped onion
• 1 3/4 cups chopped green bell pepper
• 3 garlic cloves, minced
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 2 lb ground beef
• 3 tablespoons tomato paste
• 1 cup lager-style beer (such as Budweiser)
• 6 tomatillos, quartered
• 2 (14 1/2-ounce) cans plum tomatoes, undrained and chopped
• 1 (7 3/4-ounce) can Mexican hot-style tomato sauce (such as El Pato)
• 2 bay leaves
• 1 smoked ham hock (about 8 ounces)
• 1 1/2 tablespoons sugar
• 3/4 teaspoon freshly ground black pepper
• 1/2 cup finely chopped cilantro (for garnish)
• 1/2 cup finely chopped green onions (for garnish)
• 2 ounces crumbled queso fresco (about 1/2 cup) (for garnish)
• 8 lime wedges (for garnish)

Instructions

1. Sort and rinse the kidney beans.
2. Heat 1 tablespoon of vegetable oil in the pressure cooker pot over medium heat until shimmering. Add the onions, bell pepper, garlic, and 1/2 teaspoon salt to the pressure cooker. Saute the onions and garlic until softened, about 5 minutes.
3. Make a hole in the center of the onion mix and add the chili powder, cumin and oregano. Let sit for 30 seconds, then stir into the onions. Add the ground beef and tomato paste, stir to coat with the onions and spices, then add the beer. Cook, stirring often and scraping the bottom, until the beef just loses its pink color, about 3 minutes.
4. Stir the kidney beans, tomatillos, plum tomatoes and tomato sauce into the pot. Place the ham hock in the middle of the mixture and add bay leaves. Lock the lid on the pressure cooker and bring up to high pressure. Reduce the heat to maintain the pressure, and cook at high pressure for 12 minutes in a stove top cooker, 15 minutes in an electric cooker. Turn off the heat and let the pressure come down naturally, about 20 minutes. Remove the lid carefully, opening away from you – even when it’s not under pressure, the steam in the cooker is very hot.
5. Remove and discard ham hock and bay leaves.
6. Stir in the black pepper and sugar, then taste and add salt if needed.
7. Garnish with cilantro, green onions, queso fresco and limes as desired.