Still Using the Power Pressure Cooker (Pt 2)

Most of you know if you read my last post about the Power Pressure Cooker XL that I am experimenting and trying some of my tried and true – regular oven/stove top made recipes in it. Obviously, I am still using it (almost daily) and I’m still in awe of it and daily feel as if someone gave me magic beans! I still love being a “lemming” / having a “lemming pot” and the best part is that the kids are really enjoying – and I mean REALLY enjoying their food too!

Never has food tasted as flavorful before. I mean I can cook and felt like I was a pretty darn good one. Even my daughter always gave me kudos. My son did as well, only his diet is a bit more limited than ours and pretty much stay in the cluck.cluck family [that’s chicken] as you’ll see in other posts coming up as I try to get him to try other ways of eating yard bird aside from: strips/tenders and nuggets … y’all wish me luck *lol* Also, I’ve rarely if ever used salt – I would add it in here and there, just not the extra that some enjoy. I prefer to use other spices/herbs as I was taught growing up since my dad had his first heart attack when I was a tween/teen; so my mom adapted her cooking and due to that I didn’t have much salt. I’m also the crazy lady that if I go through a drive-thru for my kids once in a while and I order them some fries, well, I’m the one that says “no salt” *ahem* yes, that would be me. Sorry not sorry.

With a pressure cooker, a little salt goes a long way. As does any seasoning. Since the food is cooked throughout via steam and sealing the vapor of the liquid(s) you’re using so that whatever you’re making is infused with: seasoning/broth/water etc and the hot steam enters your food (that’s my rudimentary way of trying to explain) filling it up all the way through. All the way through. Not just on the outside; I’m super serious when I say: “all the way through”. Each bite is as delicious as the first no matter where that bite comes from.

My PPCXL is still super easy to use and clean. I have not had any issues with something sticking to the surface. I have not had any problems with cleaning the lid, gasket, outside surface, or the inner pot. I’m still as happy as I was the first day it arrived and I started using it.

With all that being said I have to tell you I wanted to cook a pork loin. Normally if I am going to make shredded pork I use a boston “pork” butt. I wasn’t planning on using the loin to shred – let me be clear about that. When I buy a pork loin I normally get the one that they hand-trim for me. In other words there’s not much if any fat on it … at all. Disappointing. I know. I love the fat. It’s so yummy! [must stay focused *lol*] When I use a loin I will bake it and do it my improvised way in the oven just as I would with a butt. I could cook a butt in the oven in less time than a slow cooker with my method. However, in the Power Pressure Cooker XL it took even less time! I could have even plopped it in frozen and adjusted the time accordingly. Since it was my first attempt at it I wanted to be sure – so it went in the fridge and then I let it get to room temperature. By-the-way, I love that I don’t have to marinate anything overnight or for several hours anymore. I’m so spoiled now!

I had a fairly good size loin (a little over three pounds) and figured I would season it [insert all the stuff in-between] and then cut small sections to place on a kebab, swipe some barbecue sauce on, and then some cheese and plop it in the oven to crisp and melt the cheese. Next time. This time, I just ended up not completely shredding it; except for the parts that were just falling apart with the touch of a fork. Regardless, my daughter ate it up like it was a “FatBoy Ice Cream Sandwich” and I’m not kidding! Pssst … so did I! In case you’re interested I’m including the recipe for the loin along with the ravioli we had too. In the next installment I hope to have some sweets to share and/or something I’ve been playing with that I’m so very close to “getting right” *fingers.crossed* on that! On another note, I believe that you’re still able to order the Power Pressure Cooker XL and save $25 off of your order. All the information will follow the recipes and I’ve included links to their social media and a couple of group pages from others that have and use the PPCXL (varying sizes in the groups) ~ Mr. Theiss has dropped in a few times too. Hope you enjoy this as much as we did (remember season it the way your family enjoys or tinker around with mine or others) – and if you’re not sure about something ~ just ask (links at bottom).

Pork Loin (barbecue)

3 to 4 lb Pork Loin
1 1/2 to 2 cups Chicken Broth (you can use Beef if you prefer etc)
1/2 to 1 cup Barbecue Sauce (bottled or your own)
Extra Virgin Olive Oil
Liquid Smoke (optional – I did not use this time)
Seasoning / Rub (pre-made or your own/preference)
One medium Sweet Onion (chunked – or smaller if you prefer)
1 clove garlic (diced)
Thinly sliced Parmigiano/Havarti or shredded (optional)
Butter (I use Kerrygold Butter – your choice and again optional)
1/3 cup of Heavy Whipping Cream (optional – see below)

First I wash off my pork loin and then I pat it dry. Next I lightly coat the loin with EVOO (all sides). For my seasoning I used: Paprika, Smoked Paprika, Dry Mustard, Brown Sugar, Garlic with Parsley, a little extra Parsley by itself, White Pepper, Ground Black Pepper, a little Salt, Crushed Red Pepper, and a little Italian and Cajun seasoning. After I have all my seasoning covering the pork loin I take some of the room temperature [very] softened butter and whip with a little bit of heavy whipping cream [until consistency I want] and I pour that over my loin; yes, on top of the seasoning. If you want to use butter only and not this way you could cover the loin/butt with butter before you season it. I love butter and I love all my meat slathered with it. It works for me/us. It’s optional for you and it is your choice.

I plugged in the PPCXL and pressed the “Chicken/Meat” button. I actually did this right before I started putting the seasoning on the loin. I put a little EVOO in the inner pot. By the time I finished coating the loin with the seasoning the inner pot was nice and warm. I was going to put the whole loin in to sear/brown and decided instead to cut in four pieces. I did this as I changed my mind halfway through seasoning on how I was going to cook it since it was my first time and I wanted to make sure that there were no hiccups – in other words: user error. When the inner pot was heated, I put just a little more EVOO in and then placed each piece in the inner pot – doing all four at the same time. It started to sear right away and it smelled wonderful and looked great. I could have actually eaten it right then – that’s just how awesome it smelled! When the loin was seared well enough to my liking (about four minutes on each side) I removed them from the inner pot and sat them to the side. I almost changed my mind again. There were no issues with the inner pot – nothing had stuck. I chose to continue on and do as I decided during seasoning. I added a cup of Chicken Broth [no msg variety] and about half of a large Sweet Onion that was cut in chunks mainly. I threw in some fresh diced garlic and added my canning tray (trivet) – this way the loin would not be immersed in the liquid since I decided I wanted to cut it and kebab it for my daughter.

I placed each of the four pieces on top of the canning rack (trivet) and placed thinly sliced butter pieces on top of each portion. Next, I added another cup of Chicken Broth and then poured in about a cup in a half of [gasp] pre-made barbecue sauce. I made sure some was on top of each section of the loin and then I placed the lid on top and closed/locked it. I made sure the valve was in the off position and then I touched the “Chicken/Meat” button again and adjusted my time to One Hour [1:00] which I believe was the max for my Power Pressure Cooker XL – or at least on that setting.

It did not take it long to build up pressure/start the countdown and the kitchen smelled GLORIOUS. I could have just hung out in there for the duration; sniffing and oohing and aahing but I had some other things to take care of. As soon as the cycle was completed and the pressure cooker beeped, I chose the “KEEP WARM/CANCEL” button and went ahead and unplugged it. This way it would do a natural release as opposed to the fast – in other words I did NOT open the valve. I did a natural release for almost 15 minutes and then decided to check [and yes, your food is and will still be warm/HOT] and it opened – remember, as a safety precaution the lid will not open if it is not depressurized.

It smelled AND looked amazing! I removed all four pieces of the loin – and did so delicately as they were wanting to just flop apart and did just that when I placed them on my foil-lined pan. I then just took a fork and touched each piece and they separated beautifully without any help from me at all. I didn’t even need to use my shredders [meat claws] a neat little contraption you place in each hand so that you can feel like “Wolverine” and tear your meat apart; if you so choose. They weren’t necessary, however, I still danced around the kitchen and rahr’d a few times *wink.wink.nod.nod* Lastly, I added a little barbecue sauce on top and placed on not quite half of the pulled apart loin some Havarti cheese (as I had more of that on hand than any other at the time) and placed it into the oven on broil to just do a quick crisp and to melt the cheese. Honestly, the quick crisp wasn’t even necessary as I had done such a wonderful job searing it before cooking and since I used the canning rack (trivet) to cook the loin on it was not soggy/too wet. Also, next time I won’t cut the loin in pieces if I’m going to kebab them. I feel if I do that then when I remove it (after cooking this way) I will be able to lift the canning rack/trivet and cut it in pieces and kebab then coat with barbecue sauce and layer cheese or sprinkle cheese after which I will put in the broiler. No matter which way I go next time: it was cooked to perfection and my taste buds were alive and having a grand ol’ time! I’m game to even skip the canning rack (trivet) and do it as I would for regular pulled pork only using a butt – although, this was the most tender pork loin I’ve had in a really, really, r.e.a.l.l.y looooong time!

Normally, when I make ravioli I either use fresh ravioli or do my own (same for the sauce or marinara). This was a super quick meal – basically on the go as my daughter had a program at school. We had enough time to get in the door, change her clothes, and eat. I thought we had more time only to realize I was wrong (by an hour) not sure what I was thinking the days prior and that morning. So this is something I was not too sure about. Would the ravioli be okay? Would the ravioli explode? Would it all just ooze out and be a blob? No meat or meatballs *wah* Besides all that how on earth do I have a bag of frozen ravioli in my freezer and how long ago? HA! Then I remembered … coupons! Aha! So here’s a quick ravioli meal for those days when things are all running together or behind. Since the pork loin was so long we switched out the other recipe and placed this one instead – so my apologies on taking such a shortcut, however, you at least know this can be done and taste great to boot!

Cheese Ravioli (Delicato/Forte)

1 12 oz bag of [frozen] Ravioli Delicato
1 12 oz bag of [frozen] Ravioli Forte
2 16 oz jars of sauce of your choice ~ I used Victoria Alfredo Sauce
1/2 cup water
Extra Virgin Olive Oil
Seasoning (I used white pepper; ground black pepper, a little basil and some Italian seasoning – at the very end I used some parsley and normally would toss on mine some red pepper flakes, however, I was out *boo* so I made do with smoked paprika … I was satisfied but missed the red pepper)
**Normally, I would have meat/meatballs and other items. This is not that meal. This is a super express meal**

1. Plug in and turn on your Power Pressure Cooker XL;
2. Select “Rice/Risotto”
3. Add a little EVOO and again once the inner pot is heated;
4. Pour in both jars (or one large jar) sauce of your choice;
5. Pour in water;
6. Add seasonings and stir;
7. Place lid on pressure cooker and it defaults to 5 (:05) mins – leave at that time;
   *I actually did a “KEEP WARM/CANCEL” after 3 (three) minutes and it worked great for the amount of liquid I had*
8. “Quick Release” the valve and when complete remove lid and stir;
9. Add the two bags (or one large bag) of frozen ravioli (style and brand your preference);
10. Select “Rice/Risotto”
11. Replace lid and lock (make sure you have put the valve back on closed);
12. Time will once again default to 5 (:05) mins and time adjust to 7 (:07) mins;
13. When the pressure cooker has finished it will beep – do a “quick release”;
14. Unlock/remove the lid and stir;
15. Add to plates and sprinkle with Parmigiano if you would like (since we were having very rich cheese ravioli I decided to forgo this step – had it been a meat or sausage ravioli then I would have definitely used shredded cheese; why it is not listed in ingredients)
16. Optional: Red Pepper Flakes (or in my case this time – smoked paprika)

It was cooked perfect. It did not ooze out or as you can see/tell it didn’t blow up either! HAHA Eat and enjoy. If you have enough time get seconds. If not, eat more when you return *lol*

To order or read more about the Power Pressure Cooker XL which is available in: 6 quart, 6 quart pro (red or black/stainless steel), 8 quart or 10 quart and all the features that each have (including bonus features) head over to Power Pressure Cooker XL’s website and use code: SAVE25 to receive $25 off your order.

“LIKE” Fusion Life Brands on Facebook (recipes and more)

“FOLLOW” Fusion Life Brands on Twitter @FusionLifeBrand

“FOLLOW” Fusion Life Brands on Pinterest

“SUBSCRIBE” Fusion Life Brands on youtube (recipes and more)

“LIKE” Eric Theiss on Facebook (recipes and more)

“FOLLOW” Eric Theiss on Twitter @erictheiss

“JOIN” Power Pressure Cooker XL & Beyond on Facebook

“JOIN” Recipes for Power Pressure Cooker XL on Facebook

If you’re using the #PPCXL – share your pictures and recipes: #FLBRecipes!

Of course there will be more to come [like the yummy recipe switched out with the ravioli since it’s so long *oops*]. Sweets. Soups. Breads. Videos. Kids. No cats – sorry. Since we’re cooking, maybe not having cats is a good thing [sense of humor guys]. More, more and overall just more. As I practice and use the Power Pressure Cooker XL then I will share those end results with you and hopefully that means lots of yummy recipes. Happy pressure cooking y’all!

 

***As stated previously (2/15/2016), I received a Power Pressure Cooker XL from TriStar Products. This has in no way influenced my feelings about their product. All opinions are my own.***

 

0