Smoked Sausage Like The Fair

Smoked Sausage Like Fair Food

Don't let the picture fool you.  This is a great recipe.  It was based on the Pat And Gina Neely Smoked Sausage and Peppers Recipe but I changed it enough that this recipe is now my own.  I came up with it on a Sunday night when I was trying to make a simple meal for friends.  It was an unexpected hit.








2 tablespoons olive oil

12 smoked sausages such as Johnsonville smoked beef brats or Johnsonville Buffalo style smoked sausage depending on the heat  you like.

1 tablespoon minced garlic

2 sweet onions, sliced up

3 green, red or yellow peppers, sliced up

1 cup Sweet Baby Ray's BBQ Sauce

1 small 6 oz. can tomato paste

1 bottle hard apple cider, preferably Woodchuck.

Hot dog buns

1. Heat the olive oil in a large iron skillet.

2. Brown the sausages on all sides.

3. Remove the sausages from the pan.

4. Add in the garlic, onions, and peppers.  Cook until tender.

5. Add in the tomato paste, BBQ sauce, and cider.  Mix with the garlic peppers and onions.

6. Add back the sausages and place in mixture.

7.  Cook until heated well through.

Four Ingredient Pork Roast In The Electric Pressure Cooker

Pork Roast In The Electric Pressure Cooker

I came up with this recipe when all I could find was fancy recipes for a pork roast and all I wanted was a simple recipe to let a good quality pork roast speak for itself.











1 tablespoon bacon grease
2 lb. pork roast
1 tablespoon Chef's Essence or Emeril's Essence more or less to taste
3 cups Homemade Pork Stock more or less depending on what you have



1. Heat the bacon grease in an iron skillet and brown on all sides. Let cool

2. Pour the pork stock into the bottom of the pressure cooker and place the rack that came with it in the pot.

3. Place the roast on the rack

4. Sprinkle the Chef's Essence all over the top of the pork roast.

5. Lock the pressure cooker lid into place.

6.  Set the timer for 1 hour

7. Let the pressure return to normal naturally

8. Use the leftover pork stock for a wonderful gravy

9. Pairs well with real mashed potatoes and carrots.

Monkey Butter

Monkey Butter

I found this recipe on a video on YouTube here's the link.   http://www.youtube.com/watch?v=A2z5kfULzX4reported
It's been reported that the jam lasts anywhere from a month to three months in the fridge.  You can use it as a topping on ice or oatmeal, as a peanut butter and jelly sandwich, in crepes, or on french toast to name a few uses.

5 medium-size perfectly ripe bananas (no brown spots)

20 oz. can of crushed pineapple, not drained (I used the sugar free variety). Or a half of a fresh pineapple skinned, cored and diced.

1/4 cup coconut (you can ground it up if you like)

3 cups of white sugar 

3 Tbsp lemon juice, or the juice of 1 lemon

1. Peel and slice bananas, then add all ingredients to a heavy saucepan.

2. Bring to a boil, stirring often, and then reduce to a simmer. Or you can place all of the ingredients in a crock pot on high uncovered for two or three hours. 

3. Cook until thick. 

4. Mash with a potato masher. 

5. Spoon mixture immediately into a refrigeratable container.

6. Other fruits can be added, particularly tropical fruits such as mango  
7. Also, it is common for the butter to take on a light pink hue when cooked.  
8. I assume you can omit the coconut if you don't like it. 
9. Makes about 5 cups .

Cheesy Bacon Rice (pressure cooker)

 

Cheesy Bacon Rice Dish In An Electric Pressure Cooker

I came up with this recipe when I was looking for something quick to do with my leftovers.  Pressure cookers add so much speed to cook.  Something that can take hours in a crock pot ot oven takes minutes.

1 1/2 c. uncooked brown rice3 cups frozen corn

1 1/2 c. cooked kidney beans

3 c. favorite chunky salsa

15 slices cooked and crumbled bacon

3 c. 2%  sharp shredded cheddar cheese

1.  Add the first 4 ingredients to the pressure cooker.
2.  Give it a stir.Lock and load the lid.
3. Cook for 12 minutes at 15 psi and let the pressure return to normal naturally.
4.  Add bacon and cheese and stir
5. Makes 14, 1/2 c servings.

BBQ Pulled Pork (Electric Pressure Cooker)

BBQ Pulled Pork Using An Electric Pressure Cooker

This is a recipe that will take all afternoon but it's worth the work.  Serve it for something special like Sunday dinner.

4-5 lb pork roast

1 -2 bottles Sweet Baby Ray's BBQ sauce

1 T. dried garlic flakes

2 T. dried onion flakes

1 T Chef's Essence or sea salt

2 1/2 c pork stock

1. Light a charcoal grill and and coat the roast with a little of the Sweet Baby Ray's.

2. Set aside the sauce. 

3.  Brown on all sides.  It's not going to be cooked all the way through, it's just to brown it and to get the grill taste into it.

4. Put the stock in the pressure cooker and place the roast on the rack that should have some with your electric pressure cooker.        
5. Sprinkle the top of the roast with the garlic, onion and Chef's Essence. 

6.  Lock the lid in place and cook for 1 hour to and hour and a half depending on how tender you like your meat.  I cooked it for an hour and I thought the meat could be more tender so I will cook it for and hour and a half the next time. 

7.  Let the pressure come down naturally (this will take at least 30 minutes).  
8. Let the meat rest under a foil tent for a half hour to let the juices redistribute.  
9. Place the left over pork stock in a sauce pan with remainder of one Sweet Baby Ray's bottle.  Cook until thickened.
10. Shred your meat. 
11.  Add the pork stock and Sweet Baby Ray's mixture.  Taste and add more Sweet Baby Ray's if necessary   
12. We like these on a sesame seed bun with an extra squirt of Sweet Baby Ray's. 
13. I serve it with coleslaw and and oven fries.  Yummy!

How To make Pork Stock (Pressure Cooker)

Pork Stock In An Electric Pressure Cooker

You may wonder why make pork stock when chicken stock is so similar.  Because it's freeking awesome and it tastes like a liquid pork roast that's why!  I use this in my BBQ pulled pork but you can use it in soups, collard greens, beans, rice and gravy as well.

2 and 1/2 lbs pork neck bones, rib bones or any pork bone from a roast.

1 small can tomato paste

1 large chopped onion

1 c. carrots

1 c. chopped celery

seasoned salt or  Chef's Essence

1 c. wine you would drink

10 -12 c. water

1 T. sea salt

1/4 c. chicken stock base

1 T parsley

1 T thyme

2-3 bay leaves.

1. Preheat oven to 450 degrees.  
2. Place bones in a shallow roasting pan and brush with the tomato paste.  
3. Add the veggies and sprinkle a tablespoon or two of  Chef's Essence on the veggies and bones depending on taste..
4. Place in the oven and  roast for 1 1/2  hours. 
5. Remove the pan from the oven and deglaze it with the wine.  
6. Add bones, veggies, wine mixture and water to your pressure cooker. 
7. Lock the lid in place and set the pressure at 15 psi for 60 minutes  (if you don't have a pressure cooker this step will take about 4 hours).  
8. When done cooking, let the pressure fall to normal naturally (this will take about 30 minutes).  
9. Open lid, removed bones and veggies.  Place in refrigerator overnight to let the fat rise to the top and to make it less fatty.                       10. I promise you, this is worth the fuss.  
11. Whatever you do, don't throw away the meat on the  bones, it's extremely tender and tasty.  My husband made a lovely sandwich from it with Sweet Baby Rays BBQ sauce.

Chef's Essence All Purpose Seasoning

Chef's Essence

                                                                   

2 1/2 T. paprika
2 T. fine sea salt 

2 T. garlic powder

1 T. black pepper

1 T. onion powder

1 T. cayenne pepper

1 T. Italian seasoning

1 T. thyme

Mix it all together and use as a seasoning for everything from roasts to oven french fries.