Carne con Chile Rojo (Chuck Braised in Chile)

FOR THE BRAISED MEAT:
2 tablespoons maple or raw sugar
1 tablespoon coarse sea salt
2 pounds boneless bison or beef chuck roast
1/4 cup olive oil
4 cups vegetable broth
2 ripe tomatoes
1/2 medium white onion
10 dried California or New Mexico chiles (2 1/2 ounces)
2 fresh sage sprigs
2 fresh or dried bay leaves
1/2 cup pure maple syrup

FOR THE CHILE ROJO:
10 dried guajillo chiles, stemmed
4 dried chiles de árbol, stemmed
2 garlic cloves, peeled
1/4 medium white onion
1 teaspoon coarse sea salt, plus more to taste
2 tablespoons olive oil

To make the bison: Heat oven to 275 degrees.

Sprinkle the sugar and salt all over the roast. Heat the oil in a large Dutch oven over high heat. Add the roast and sear until dark brown on all sides, 7 to 10 minutes. Transfer to a plate and reduce the heat to medium. Carefully add 1 cup broth (the hot fat will spatter) and scrape up all the browned bits from the pan. Return the roast and any accumulated juices to the Dutch oven and add the tomatoes, onion, chiles, sage, bay leaves, syrup and remaining 3 cups broth. Bring to a boil, then cover and transfer to the center of the oven.

Braise until the meat is very tender, about 3 1/2 hours. A fork should slide through easily. Uncover and cool for 15 minutes, then transfer the roast to a large bowl. Finely shred the meat using your hands if cool enough to handle or with two forks. Strain the cooking liquid and reserve.

To make the chile rojo: Bring a medium saucepan of water to a boil. Add all of the dried chiles, reduce the heat to medium, and simmer steadily until softened and lighter in color, about 10 minutes. Transfer the chiles to a blender, along with the garlic, onion, salt and 2 cups of the braising liquid. Save any remaining braising liquid for another use (see Tip). Blend until very smooth.
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Heat the oil in a large, deep skillet over high heat until shimmering. Carefully add the chile sauce (it will splatter) and immediately reduce the heat to medium. Simmer, stirring often, until thickened and brick red, 8 to 10 minutes. Add the shredded meat and any accumulated juices and stir to evenly coat. Reduce the heat to low and simmer for 10 minutes. Season to taste with salt. Serve immediately or cool to room temperature to use as a filling for tamales. The sauced braised meat can be refrigerated for up to 5 days or frozen for up to 3 months.

One-Hour Texas Chili

6 dried ancho chiles, stems and seeds removed
2 dried chipotle chiles, or substitute canned chipotle chiles and forgo soaking them
2 tablespoons vegetable oil or rendered bacon fat
1 medium yellow onion, quartered
4 cloves garlic, chopped
2 pounds ground beef chuck, preferably coarsely ground passed through the large holes of a grinder only once
4 dried pequin chiles or ¼ teaspoon cayenne pepper
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
Salt
pepper
2 teaspoons masa harina, or as needed
2 tablespoons lime juice
Grated Cheddar cheese, for garnish
Diced onions, for garnish
Pickled jalapeños, sliced, for garnish
Sour cream, for garnish

In a large heavy skillet, heat the dried ancho and chipotle chiles on medium-high heat about a minute on each side. Turn off the heat, cover the chiles with water and soak them until rehydrated, about 30 minutes.

Meanwhile, in a Dutch oven or other large pot over medium heat, heat 1 tablespoon vegetable oil or bacon fat. Add the onions and sauté until they start to brown, about 10 minutes. Add the garlic and cook for 30 more seconds. Transfer to a blender.

Form the ground beef into balls the size of marbles. Return the Dutch oven to medium heat, add 1 tablespoon vegetable oil or bacon fat and, when it is hot, add the meatballs. Stir occasionally until lightly browned, about 10 minutes, then remove from the heat.

Drain the chiles well, and remove and discard stems and seeds. Add the chiles to the blender. Add the canned chipotles, if using, pequin chiles or cayenne, cumin, oregano, cloves, cinnamon and 1 cup water. Blend until smooth. Add to the Dutch oven with the browned meatballs along with 4 cups water. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.

Adjust salt and pepper to taste. If the chili looks too thin, slowly stir in the masa harina. Add the lime juice, and simmer for 15 minutes more. Serve topped with grated cheese, diced onions, pickled jalapeños and sour cream.

Or serve as Frito pie: For each serving, mound 1 cup Fritos in a bowl and top with 1 cup chili, 1/4 cup grated cheese, 1 tablespoon diced onions, sliced jalapeños and sour cream.

Classic Chili Con Carne

FOR THE CHILE POWDER
3 medium dried ancho chiles, stems and seeds removed, spread flat
1/2 teaspoon cumin seeds
1/2 teaspoon dried Mexican oregano
1/4 teaspoon garlic powder

FOR THE CHILI
2 tablespoons cumin seeds
8 ounces bacon
3 pounds boneless beef chuck, buffalo or venison, cut into 1/4-inch cubes
1 pound (2 medium) white onions, chopped
2 teaspoons paprika
1 teaspoon dried Mexican oregano
1 teaspoon ground black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
4 large garlic cloves, minced
1 3/4 cups beef broth
1 28-ounce can puréed tomatoes
2 ancho chiles, stems and seeds removed

For the chile powder: Place the chiles flat in a cast-iron skillet over medium heat and cook, turning as needed, until lightly toasted. Transfer to a plate to cool. Put the cumin seeds in the hot pan and stir until fragrant. Transfer to a bowl to cool.

Using scissors, cut the chiles into small strips. Using a spice grinder or a clean coffee grinder, grind in batches into a powder. Pour into a bowl. Grind the cumin seeds into a powder and add to the bowl. Add the oregano and garlic powder. If the mixture is still coarse, grind again until fine. Reserve 3 1/2 tablespoons for the chili; save the rest in a jar.

For the chili: In a Dutch oven over medium heat, stir the cumin seeds until fragrant, about 1 minute. Pour onto a work surface and using a small, heavy skillet, crush them coarsely. Set aside.
Return the pot to medium-high heat, add the bacon and fry until crisp, 5 to 8 minutes. Transfer to paper towels to drain.

Increase the heat to high. Working in small batches, add the beef cubes to the pot and cook, stirring, until well browned on all sides. Using a slotted spoon, transfer the beef to a bowl.

Reduce the heat to medium, add the onions to the remaining bacon drippings and sauté until lightly browned, about 8 minutes.

Add the crushed cumin, reserved chili powder, paprika, oregano, black pepper, thyme, salt and garlic and cook, stirring often, for 1 minute. Crumble in the bacon and add the broth, tomatoes, 1 cup water, anchos and the browned beef. Increase the heat to high and bring to a boil, then decrease the heat to low, cover partly and simmer for 2 hours, until the meat is very tender. Add water as needed to maintain a good chili consistency.

Remove the anchos, purée them in a food processor or blender and return the purée to the pot. Stir well, simmer for a few minutes to blend the flavors and serve.

Hearty Bean Nachos With Spicy Salsa

FOR THE SALSA:
1 1/2 pounds ripe Roma tomatoes (about 5 or 6)
1/2 pound tomatillos (about 3 or 4), husked and rinsed
1 to 2 jalapeños, destemmed
1 to 2 chiles de árbol, destemmed
2 garlic cloves, peeled
1/2 cup coarsely chopped cilantro, leaves and upper stems, plus 1 cup reserved for garnish
1/8 teaspoon ground cumin
Kosher or sea salt
1 tablespoon vegetable oil

FOR THE BEANS AND VEGETABLES:
3 cups (1/2-inch) diced peeled carrot or sweet potato (or a combination)
3 tablespoons vegetable oil
1 cup finely chopped white onion, plus 1/2 cup reserved for garnish
1 cup finely chopped celery
1 1/2 cups cooked, drained pinto beans (from about 3/4 cup dried beans or a 15-ounce can)

FOR ASSEMBLY:
1 to 1 1/2 pounds store-bought or Homemade Tortilla Chips (see recipe)
1 pound shredded cheese (any combination of Oaxaca, Monterey Jack and Cheddar)
1 cup Mexican crema

Prepare the salsa: Place the tomatoes, tomatillos, jalapeños, chiles de árbol and garlic in a medium saucepan. Cover with at least 6 cups water and bring to a simmer over medium-high. Reduce heat to medium and simmer until the tomatoes and tomatillos are cooked through and mushy, the jalapeños have softened and the chiles de árbol have plumped up, about 10 minutes.

Using a slotted spoon, transfer the cooked vegetables to a blender, setting aside the cooking liquid. Add the cilantro, cumin and 3/4 teaspoon salt to the blender; purée until smooth.
Prepare the vegetables: Bring the reserved vegetable cooking liquid back to a simmer over medium-high heat and season generously with salt. Once it comes to a boil, add the carrots or sweet potatoes, or both, and cook until tender, 7 to 8 minutes. Pour the cooked vegetables into a colander, discarding liquid, and set aside.

Wipe the saucepan dry, then add 1 tablespoon oil and heat over medium. Once the oil is hot, pour in the salsa, partly cover it with the lid, and cook, stirring occasionally, until thickened and the color has deepened, 8 to 10 minutes. Set salsa aside.

Prepare the beans: In a large skillet, heat 3 tablespoons oil over medium. Once hot, add the onion and celery, and cook, stirring occasionally, for 7 to 8 minutes, until completely softened. Raise the heat to high, add the cooked carrots and/or sweet potatoes, sprinkle with 1/2 teaspoon salt and cook, stirring a couple times, until beginning to brown, 5 to 7 minutes. Add the pinto beans and cook, stirring occasionally, until warmed, another 3 to 4 minutes. Season to taste with salt, then remove from the heat.

Assemble the nachos: Set a rack in the middle of the oven and heat to 400 degrees. Place all the tortilla chips in a half sheet pan or large baking sheet. Cover the chips with the bean mixture, ladle the salsa all over the top and cover with shredded cheese. Bake until cheese has completely melted, about 10 minutes.
Spoon the crema over the top and garnish with reserved cilantro and chopped white onion. Serve hot!

Shortcut Chilaquiles

1 small red or yellow onion, thinly sliced into rings
2 tablespoons fresh lime juice, plus more if desired
Kosher salt and freshly ground pepper
4 tablespoons vegetable oil
2 garlic cloves, thinly sliced
1 1/2 pounds tomatoes, cored and sliced into 1-inch wedges
1 small Serrano or jalapeño chile, seeds removed if you like, finely chopped (optional)
6 ounces tortilla chips or tostadas, broken up into chip-size pieces
4 large eggs
4 ounces queso fresco, crumbled
1 cup cilantro, tender leaves and stems
1/2 cup crema (or sour cream, thinned with a bit of water)(optional)

Place half the onions in a small bowl and cover with lime juice. Season with salt and pepper, toss and set aside.

Heat oil in a large skillet (12-inch works well) over medium-high heat. Add remaining onions and garlic and season with salt and pepper. Cook, stirring occasionally until they are tender and starting to brown, about 4 minutes. Add tomatoes and half of chile (if using) and season with salt and pepper.

Cook, stirring occasionally, until the tomatoes have started to burst and simmer in their own juices, 5 to 8 minutes. Add 1 cup of water and continue to simmer until tomatoes are totally softened and melted down, another 5 to 8 minutes; larger bits of the skin are O.K., but they should feel mostly broken down into a nice, thick sauce.

Add chips and toss to coat evenly. Simmer a minute or two and remove the pan from the heat while you fry the eggs.

Heat remaining 2 tablespoons oil in another large skillet over medium-high heat. Add eggs and season with salt and pepper. Cook, undisturbed, until the whites of the egg are fried and lightly crisped but the yolks are still bright orange and runny, about 2 minutes.

Divide chips among plates and top with fried egg, queso fresco, cilantro, crema, remaining green chile, reserved red onions and a squeeze of lime if you like.

Chilaquiles with Eggs

2 tablespoons bacon fat
1 tablespoon vegetable oil (or you can use all bacon fat)
4 to 6 dry tortillas, of the kind described as having ‘‘seen better days, quartered
3 cloves garlic, smashed and chopped
1/2 medium red onion, chopped small
1/2 red or yellow pepper, chopped small
1 to 2 teaspoons coarse salt, to taste
4 to 4 1/2 cups large chopped fresh or canned tomatoes (no juice if from can)
1/2 tablespoon pickled spicy chiles, or a few dashes Tabasco or other hot sauce
4 eggs
1 full cup cilantro or mint, stems removed, left as leaves
2 limes
Grated or crumbled Cheddar or queso blanco (optional)

Preheat oven to 400. In a heavy low-sided casserole, heat the bacon fat and vegetable oil (or just bacon fat) over medium-high heat, until a speck of salt just sizzles if dropped in.

Fry tortilla pieces in 2 batches until just lightly browned, removing to a plate.

Lower heat to low, and add the garlic, onion, chopped pepper and salt. Cook about 3 minutes, until onion has started to become translucent.

Add tomatoes. Cook 5 minutes, stirring often, for fresh tomatoes. If you’re using canned, add a drizzle of water, and cook 8 minutes, until they have become lightly stewy. Add pickled chiles. Add fried tortillas, and stir. Add a drizzle of water now, to keep them from sticking. Lower heat, and partly cover the pot for about 20 minutes, opening to stir every few minutes.
When the stew has been cooking about 15 minutes, remove a tortilla, and taste a sliver. Cook until the tortillas are completely tender. Make 4 little wells in the stew.

Crack eggs, one by one, into a teacup or ramekin, then tip each into a well. Salt yolks and white lightly.

Put egg-topped stew into oven for 5 to 8 minutes, until whites are set and yolks still very slightly runny.

Remove, top with fresh herbs and serve in a casserole or pot, with wedges of lime for each person to squeeze. Serve cheese alongside, if you want.

Green Chilaquiles With Eggs

1 1/2 pounds fresh tomatillos, husked and rinsed
2 to 4 jalapeño or serrano chiles, stemmed, to taste (seeded for a milder salsa)
12 cilantro sprigs, plus 1/3 cup chopped cilantro
2 tablespoons olive oil or grapeseed oil
1 small white onion, quartered and thinly sliced (about 1 cup sliced onion)
Salt
2 large garlic cloves, minced
2 cups chicken or vegetable broth
6 large eggs
12 thick corn tortillas, cut into wedges and deep-fried or microwaved until crisp (see note), or 1/2-pound thick tortilla chips from a Mexican grocery
1/2 cup crumbled queso fresco or feta

Heat broiler. Place tomatillos and chiles on a baking sheet and set about 4 inches below broiler. Roast until dark and blackened in spots, about 5 minutes. Flip over and roast on other side until tomatillos are soft and charred in spots and chiles are soft all the way through, 4 to 5 minutes. Remove from heat and allow to cool for 5 minutes.

Transfer tomatillos and chiles to a blender along with juices on baking sheet. Add cilantro sprigs, then blend to a coarse purée.
Heat oil over medium heat in a large, wide casserole or saucepan and add onion. Cook, stirring often, until tender, 5 to 8 minutes. Add a little salt, stir in garlic and cook, stirring, until fragrant, about 1 minute.

Turn heat to medium-high and add tomatillo purée. Cook, stirring often, until salsa thickens and leaves a canal when you run a wooden spoon down the middle. Add broth, bring to a simmer, and simmer 10 minutes or until salsa coats the back of a spoon.
Beat eggs in a bowl and season with a little salt. Turn heat to low and stir eggs into salsa. Add chopped cilantro and stir until eggs are set. Mixture should be creamy.

Stir in tortilla chips, making sure they are completely submerged, and remove from heat. Sprinkle with crumbled cheese and serve at once.

Tip
To make tortilla chips, cut tortillas into wedges and leave out so they dry for an hour or more. Heat 1 to 1 1/2 inches vegetable or canola oil in a wide, deep skillet or wok to 375 degrees. Add tortilla wedges a handful at a time and fry, stirring constantly with a skimmer or heatproof spatula, until dark brown and the bubbling has subsided, 45 seconds to a minute. Remove from the oil with a skimmer and drain on paper towels. Sprinkle with salt. Repeat with remaining tortilla wedges.

Indian-ish Nachos

FOR THE CILANTRO CHUTNEY:
1 large bunch fresh cilantro, leaves and tender stems roughly chopped (about 4 cups)
1 small Indian green chile or serrano chile, stem removed and roughly chopped
2 tablespoons fresh lime juice (from about 1 lime), plus more as needed
1/4 teaspoon granulated sugar
3/4 teaspoon kosher salt, plus more as needed

FOR THE NACHOS:
1 (15-ounce) can black beans, rinsed and drained
Kosher salt
1 (8-ounce) bag white corn tortilla chips, preferably unsalted
1 medium red onion, finely chopped
2 medium Roma tomatoes, cored and finely chopped
4 cups shredded sharp Cheddar cheese (about 1 pound)
1/4 cup store-bought tamarind sauce (or 1/4 cup date syrup or maple syrup whisked with 1 tablespoon lime juice)

FOR THE CHHONK:
1/4 cup ghee or olive oil
2 tablespoons cumin seeds
Pinch of red chile powder, such as ground cayenne
Greek yogurt, for serving

Heat the oven to 425 degrees. Make the chutney: In a blender, combine the cilantro, green chile, lime juice, sugar and salt and blend until smooth. If the mixture is too thick to blend, add up to 3 tablespoons water, a tablespoon at a time, to get it going. Taste and adjust the salt and lime juice, if needed. Set aside.

In a medium bowl, lightly mash the beans with a fork (this is so they won’t roll off the chips), and season them with salt. On a foil-lined 13-by-18-inch sheet pan, arrange half the chips, followed by half the beans, onions, tomatoes and cheese (in that order). Repeat to make a second layer.

Bake for 7 to 10 minutes on the highest rack of the oven, until the cheese is melted and bubbling.

While the nachos are in the oven, make the chhonk: In a small pan or a butter warmer over medium-high, heat the ghee. Once the ghee melts (or the oil begins to shimmer), add the cumin seeds and cook until they start to sputter and brown, about 15 seconds. Immediately remove the pan from the heat and stir in the red chile powder. Set aside.

Evenly drizzle the cilantro chutney and the tamarind sauce on top of the nachos, followed by the chhonk. Add a few dollops of the Greek yogurt, if using.

Sheet-Pan Chicken Chilaquiles

6 Roma tomatoes (1 1/2 pounds), quartered
1 small yellow onion, quartered
3 garlic cloves, peeled and halved lengthwise
1 jalapeño, stemmed and halved lengthwise
1 1/4 cups low-sodium chicken broth
5 dried Guajillo chile peppers (1 ounce), stemmed, seeded and torn into large pieces
1/4 cup safflower or canola oil
2 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon ground coriander
8 ounces corn tortilla chips
4 cups shredded rotisserie chicken (from 1 whole chicken)
Finely chopped white onion, sliced radishes, chopped avocado, crumbled queso fresco, sour cream, chopped cilantro and pickled jalapeños, for serving

Place a rack 6 inches from the broiler heat source and heat to high. On a sheet pan, combine tomatoes, onion, garlic and jalapeño, and broil until lightly charred in spots, turning occasionally, about 10 minutes for the garlic and 15 to 20 minutes for the tomatoes, onion and jalapeño. (They should be lightly charred around the edges, but not all over). Transfer to a blender.

Meanwhile, in a small saucepan combine the broth and dried chiles, and bring to a boil, stirring occasionally. Remove from heat and let stand while the tomatoes and vegetables broil.
To the blender add the rehydrated chiles with broth, oil, salt and coriander, and purée until smooth.

Heat oven to 425 degrees. On the same sheet pan (no need to wash), toss chips with 2 cups of the sauce and spread in an even layer. Toss the chicken with the remaining sauce and arrange on top of the chips. Roast until warmed through, about 5 minutes. Garnish with preferred toppings, and serve warm.

Reader comments include: If you can find them, Chilaca chilis are probably the signiture chilis for this dish. They are also great in green pipian. The skin doesn’t require peeling, have low to medium heat, great flavor. Also nice in shakshuka, or fritata.

Also: This dish is not made with tortilla chips but with corn tortillas. It’s what you do with your old tortillas after they’ve started falling apart. Tortilla chips might add crunch but also too much salt and oil.

Slow Cooker Pot Roast

FOR THE POT ROAST:
4 pounds beef chuck roast, cut into 3 chunks
Kosher salt and black pepper
2 tablespoons vegetable oil
7 ounces frozen pearl onions (or 1 yellow or red onion, peeled and cut into wedges)
6 garlic cloves, smashed and peeled
1 1/2 cups dry red wine
1 tablespoon red wine vinegar
5 fresh woody herb sprigs, such as thyme, sage or rosemary (or 1 teaspoon dried thyme, sage or rosemary)
1 to 1 1/2 pounds peeled root vegetables, such as a mix of carrots and parsnips, cut into 2-inch chunks
2 tablespoons unsalted butter, at room temperature (optional)
2 tablespoons flour (optional)

FOR THE PICKLED ONIONS (OPTIONAL):
1 cup red wine vinegar
2 tablespoons granulated sugar
7 ounces frozen pearl onions (or 1 yellow or red onion, peeled and thinly sliced)
Kosher salt

Season the beef generously all over with about 1 heaping tablespoon salt. Heat the oil in a large skillet over medium-high. Add one chunk of the beef and sear on one side, undisturbed, until deeply browned, 5 minutes. Using tongs, remove the first chunk and place it in a 6- to 8-quart slow cooker.

Repeat with the second and third pieces, searing one side and then placing the beef in the slow cooker. (You can certainly brown more than one side of each chunk, but one side is enough to build flavor without spending too much time on this step.)

Add the pearl onions and garlic to the skillet. Season lightly with salt and generously with pepper and cook, stirring, until just softened, 3 minutes. Pour in the red wine, vinegar and 1/2 cup water. Scrape up the browned bits with a wooden spoon or spatula and let the mixture come to a bubble. Tip the mixture into the slow cooker, and add the herbs. Cover and cook on low for 4 hours.

Make the pickled onions, if desired: Bring the vinegar and the sugar to a boil in a small saucepan over high. Add the pearl onions and a generous pinch of salt. Cook, stirring, to dissolve the sugar and warm the onions through, about 1 minute, then remove from heat. Set aside at room temperature to pickle until ready to serve, at least 1 hour. (Ideally, make the pickled onions in the morning, when you prep the dish. You could even make them up to 5 days ahead and store them in a sealed container in the refrigerator.)

Uncover the slow cooker, flip the pieces of beef with tongs, and add the root vegetables, pushing them under the liquid. Cover and cook on low until the beef and vegetables are both very tender, an additional 4 to 5 hours. Check to see if the meat is tender by testing it with a fork; it should be juicy and flavorful, and pull apart easily. If the meat is not yet tender, cover and cook another 1 to 2 hours. (The amount of time can depend upon the leanness or fattiness of your cut, or how hot your slow cooker runs.)

Using tongs and a slotted spoon, remove the beef and vegetables to a serving platter. Break the beef into large chunks to serve. Drizzle some cooking liquid over the top of the beef and vegetables, and top with drained pickled onions to serve. Discard the remaining cooking liquid or strain it, refrigerate it, discard the fat and freeze the remaining liquid as beef stock.

If you’d prefer a thicker gravy, strain the cooking liquid into a medium pot and bring it to a boil over medium-high heat.

Meanwhile, combine the butter and flour in a small bowl and knead it together with your fingers until it is uniform, almost like a dough. Once the liquid is boiling, drop the butter-flour mixture into the pot, whisking well to combine. Let it bubble until it is lightly thickened, about 5 minutes, then drizzle some gravy over the pot roast and vegetables, and top with the drained, pickled onions. Serve extra gravy on the side.

Mississippi Roast

This is the original recipe:

Get a tender chuck pot roast and place it in a crock pot on low.
Add one packet of Hidden Valley Ranch mix. Sprinkle it over the roast.

Add one packet of McCormick Aux jus gravy mix or any brown gravy mix. Sprinkle that packet over the roast as well.
Then, place a stick of butter on top of the roast.

Put 4 or 5 peperoncini peppers on top of the roast. Do not add water!!! Let the roast cook at least 8 hours.

This is the update:

1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds
2 teaspoons kosher salt, plus more to taste
1 1/2 teaspoons freshly ground black pepper, plus more to taste
1/4 cup all-purpose flour
3 tablespoons neutral oil, like canola
4 tablespoons unsalted butter
8 to 12 pepperoncini
2 tablespoons mayonnaise
2 teaspoons apple cider vinegar
1/2 teaspoon dried dill
1/4 teaspoon sweet paprika
1 teaspoon buttermilk, optional
Chopped parsley, for garnish

Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.

Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.

As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Add the buttermilk if using, then whisk again.

Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.

Pressure Cooker Mashed Potatoes With Sour Cream and Chives

INGREDIENTS
1 tablespoon plus 1 teaspoon kosher salt
3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
5 tablespoons unsalted butter, at room temperature
1 cup sour cream, at room temperature
1/4 teaspoon freshly ground black pepper
3 tablespoons finely chopped fresh chives
1/3 cup freshly grated Parmesan

Put 1 cup of warm water and the 1 tablespoon salt in the pressure cooker and stir until the salt dissolves. Insert the steamer basket and place the potatoes in the basket.

Cover, and cook on high pressure for 8 minutes. Release the pressure manually.

Transfer the potatoes to a bowl. Add the butter, sour cream, remaining 1 teaspoon salt, and the pepper and use a potato masher or fork to mash everything together. Add the chives and mix well. Adjust the seasoning to taste, if necessary. Sprinkle with the Parmesan cheese just before serving.

Slow Cooker Mashed Potatoes With Sour Cream and Chives

5 pounds Yukon gold potatoes, peeled and cut into roughly 1-inch chunks
8 tablespoons/1/2 cup unsalted butter (1 stick), melted, plus 3 tablespoons, cut into chunks
1 tablespoon kosher salt, plus more to taste
Freshly ground black pepper
1 cup sour cream
1 bunch chives, minced

Toss together the potatoes, melted butter, salt and a generous amount of black pepper in a 6- to 8-quart slow cooker. Cook on high until the potatoes are very tender, stirring once or twice if possible to encourage even cooking, about 4 hours.

Add the sour cream and remaining 3 tablespoons butter and mash the potatoes with a masher until they are smooth and creamy. Just before serving, fold in the chives and season again with black pepper. Taste and add more salt only if necessary.

Pressure Cooker Red Beans and Rice

2 tablespoons vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1/2 to 1 teaspoon ground cayenne, to taste
1/2 teaspoon ground sage (optional)
1 pound dried red kidney beans (no need to soak)
12 ounces smoked pork sausage, preferably Andouille, sliced into 1-inch-thick coins
1 smoked ham hock (about 10 ounces)
3 dried bay leaves
3 fresh thyme sprigs or 1 teaspoon dried thyme
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving

Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes.

Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, garlic powder, onion powder, paprika, cayenne and sage (if using); grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then turn off the sauté setting.

Add the beans, sausage, ham hock, bay leaves, thyme and 5 1/2 cups water. Scrape the bottom of the pot to loosen any browned bits. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.

Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually and open the lid. Taste the beans to make sure they are tender, and add salt and cayenne to taste.

Using a fork, mash some of the beans against the side of the pressure cooker to make the mixture creamy; you can turn on the sauté setting and let the mixture bubble for a few minutes to thicken, if you like, but it will also continue to thicken as it sits. Discard the bay leaves and thyme sprigs, and pick the meat off the ham hock if you like.

Top the beans with hot cooked rice and scallions; serve with hot sauce.

Slow Cooker Red Beans and Rice

2 tablespoons vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1/2 to 1 teaspoon ground cayenne, plus more to taste
1/2 teaspoon ground sage (optional)
1 pound dried red kidney beans, soaked overnight
3 dried bay leaves
3 sprigs fresh thyme or 1 teaspoon dried thyme
12 ounces smoked pork sausage, preferably Andouille, sliced into 1-inch-thick coins
1 smoked ham hock (about 10 ounces)
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving

Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is limp and translucent, 6 to 8 minutes.

Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, garlic powder, onion powder, paprika, cayenne and sage (if using); grind in a generous amount of black pepper and add 3/4 teaspoon salt.

Stir well to combine all the ingredients, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker.
Add the beans, bay leaves, thyme, sausage, ham hock and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours.

Before serving, add salt or cayenne to taste. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs; you can pick the meat off the ham hock if you like. Top the beans with hot cooked rice and scallions; serve with hot sauce.

Pressure Cooker Vegan Red Beans and Rice

1/4 cup vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 heaping tablespoon white or yellow miso paste
2 teaspoons smoked paprika
1 teaspoon sweet paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 to 1 teaspoon ground cayenne, plus more to taste
1/2 teaspoon ground sage (optional)
1 pound dried red kidney beans (no need to soak)
3 dried bay leaves
3 fresh thyme sprigs or 1 teaspoon dried thyme
1 teaspoon soy sauce
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce

Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes.

Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes.

Add the chopped garlic, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne and sage (if using). Grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then turn off the sauté setting.

Add the beans, bay leaves, thyme and 5 1/2 cups water. Scrape the bottom of the pot to loosen any browned bits. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.

Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually and open the lid.

Add the soy sauce, and season to taste with salt and cayenne. Using a fork, mash some of the beans against the side of the pressure cooker to make the mixture creamy. It will continue to thicken as it sits, or you can turn on the sauté setting and let the mixture bubble for a few minutes to thicken.

Discard the bay leaves and thyme sprigs.

Top the beans with hot cooked rice and scallions; serve with hot sauce.

Slow Cooker Vegan Red Beans and Rice

1/4 cup vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 heaping tablespoon white or yellow miso paste
2 teaspoons smoked paprika
1 teaspoon sweet paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 to 1 teaspoon ground cayenne, plus more to taste
1/2 teaspoon ground sage (optional)
1 pound dried red kidney beans, soaked overnight
3 dried bay leaves
3 fresh thyme sprigs or 1 teaspoon dried thyme
1 teaspoon soy sauce
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving

Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is limp and translucent, 6 to 8 minutes.

Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 8 minutes.

Add the chopped garlic, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne and sage, if using. Grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir to combine until the miso has dissolved, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker.

Add the beans, bay leaves, thyme and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours.

If your beans are not bubbling at all by the time they are done cooking, turn the heat up to high and let them bubble for about 10 minutes, to make them easier to digest.

Before serving, add the soy sauce, and season to taste with salt and cayenne. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.)

Discard the bay leaves and thyme sprigs. Top the beans with hot cooked rice and scallions; serve with hot sauce.

Slow Cooker Ribollita With Smoked Mozzarella Toasts

FOR THE SOUP:
1/4 cup olive oil, plus more for drizzling
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
1 large leek, trimmed, white and light green parts sliced
3 celery stalks, finely chopped
1 small fennel bulb, bulb cored and finely chopped, fronds reserved
14 garlic cloves, smashed and roughly chopped
2 dried bay leaves
1 teaspoon red-pepper flakes, plus more for serving
1 cup dry white wine
5 cups chicken or vegetable stock
1 1/2 cups dried white beans, such as cannellini or great Northern (no need to soak)
1 (15-ounce) can crushed tomatoes
3 fresh thyme sprigs or 1 teaspoon dried thyme
1 fresh rosemary sprig or 1/2 teaspoon dried rosemary
2 tablespoons fresh lemon juice (from about 1/2 lemon)
1 bunch kale, chard or collards (about 12 ounces), stemmed and finely chopped, or 1 (10-ounce) bag frozen chopped spinach or kale
2 teaspoons balsamic vinegar, preferably aged

FOR THE TOASTS:
8 thick slices crusty bread
1 garlic clove, cut in half
Olive oil
8 ounces smoked or regular mozzarella, cut into 8 (1/4-inch-thick) slices

Heat the oil in a large Dutch oven or skillet over medium. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the leek, celery and fennel, season with salt, and cook, stirring occasionally, until softened and fragrant, about 8 minutes. Add the chopped garlic, bay leaves, red-pepper flakes and white wine; season generously with black pepper. Stir well and let the wine come to a simmer before turning off the heat.

Scrape the mixture into a 6- to 8-quart slow cooker. Add the stock, beans, tomatoes, thyme, rosemary and lemon juice. Cook until the beans are tender and creamy, about 6 hours on high or 12 hours on low.

Before serving, remove and discard the bay leaves and herb sprigs. Switch the slow cooker to high (if it’s not already), and stir in the greens and vinegar.

Let the greens cook while you make the toasts: Turn on your broiler. Rub the bread slices with the halved garlic and drizzle them with olive oil. Position a rack 6 inches from the broiler, then toast sliced bread under the broiler until very light golden, 1 to 2 minutes. Add 1 slice of mozzarella to each toast and broil until softened and browned in spots. Taste the soup and season to taste with salt and pepper.

Divide the soup among bowls and add a mozzarella toast to each bowl. Garnish with the reserved fennel fronds, and additional black pepper or red-pepper flakes, if desired.

Reader comments: Upon the advice of others, I did soak the beans overnight and added more cooking time (7 hours on high). The beans were cooked perfectly and the Ribolitta was delicious. Also, I cook Rancho Gordo Cannellini beans regularly, not soaked, in a slow cooker on high for 4 hours and they are always very soft.

Pressure Cooker Ribollita With Smoked Mozzarella Toasts

FOR THE SOUP:
1/4 cup olive oil, plus more for drizzling
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
1 large leek, trimmed, white and light green parts sliced
3 celery stalks, finely chopped
1 small fennel bulb, trimmed, cored and finely chopped, fronds reserved
14 garlic cloves, smashed and roughly chopped
2 dried bay leaves
1 teaspoon red-pepper flakes, plus more for serving
1 cup dry white wine
5 cups chicken or vegetable stock
1 1/2 cups dried white beans, such as cannellini or great Northern (no need to soak)
1 (15-ounce) can crushed tomatoes
3 fresh thyme sprigs or 1 teaspoon dried thyme
1 fresh rosemary sprig or 1/2 teaspoon dried rosemary
2 tablespoons fresh lemon juice (from about 1/2 lemon)
1 bunch kale, chard or collards (about 12 ounces), stemmed and finely chopped, or 1 (10-ounce) bag frozen chopped spinach or kale
2 teaspoons balsamic vinegar, preferably aged

FOR THE TOASTS:
8 slices crusty bread, for serving
1 garlic clove, cut in half
Olive oil
8 ounces smoked or regular mozzarella, cut into 8 (1/4-inch-thick) slices

Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes.

Add the leek, celery and fennel, season with salt, and cook, stirring occasionally, until softened and fragrant, about 8 minutes.

Add the chopped garlic, bay leaves, red-pepper flakes and white wine; season with a generous amount of pepper. Stir well and let the wine come to a simmer before turning off the heat.

Add the stock, beans, tomatoes, thyme, rosemary and lemon juice. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.

Allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually. Turn on the sauté setting. Remove and discard the bay leaves and herb sprigs (if using). Stir in the greens and vinegar.

Let the greens cook, stirring occasionally, while you make the toasts: Turn on the broiler. Rub the bread slices with the halved garlic and drizzle them with olive oil. Position a rack 6 inches from the broiler, and toast the slices until very light golden, 1 to 2 minutes. Add 1 slice of mozzarella to each toast and broil until softened and browned in spots.

Season the soup to taste with salt and pepper. Divide the soup among bowls, adding a mozzarella toast in each bowl. Top with the reserved fennel fronds and black pepper or red-pepper flakes, if desired.

Pressure Cooker Vegetable Sambar

1 cup toor dal/split Pigeon Pea washed
2 cups mix vegetables (carrot,beans,potato)
1 large tomato finely chopped
2 tablespoon sambar powder
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 tablespoon tamarind Concentrate *See Notes
1/4 cup coconut paste optional *See Notes
4 cups water
salt to taste
2 tablespoon cilantro/Coriander leaves to garnish

Tempering Ingredients
1 teaspoon Mustard Seeds
1/2 teaspoon Cumin/Jeera Seeds
8-10 Fresh curry leaves
1/4 teaspoon Asafetida/Hing
2 tablespoon oil or ghee

Press SAUTE mode on Instant Pot. Add oil and once it’s hot add mustard seeds, cumin, curry leaves and asafetida, let it splutter.

Add mix vegetables, tomatoes and cook for another 1-2 minutes.
Then add washed toor dal(lentils),sambar powder, turmeric powder, tamarind extract , salt, coconut paste and water.Mix well.Press CANCEL button on Instant Pot.

Close the lid on the pot, and turn pressure valve to SEALING position.

Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 8 minutes

Do a NATURAL PRESSURE RELEASE.

Remove lid away from you, garnish with Cilantro.

Mix well and adjust consistency and spice level.Increase accordingly.

Serve with Hot Steamed Rice.

Notes
Blend 1/4 cup fresh/frozen coconut with little water to make smooth coconut paste.

To make tamarind paste,soak lemon sized tamarind in hot water,squeeze and extract the pulp.

If you like your sambar to be more spicy add 1 teaspoon of red chilli powder.

You can also add vegetables like pumpkin,drumstick,eggplant etc.