Char Siu (Chinese BBQ)

Ingredients

1. Meat (preferably pork. If Baby Back Ribs, cut them into individual bones)
2. Char Siu marinade mix (https://www.amazon.com/Natural-Chinese-Barbecue-Seasoning-Ounce/dp/B00YK05CMW/ref=sr_1_3_a_it?ie=UTF8&qid=1539349859&sr=8-3&keywords=char+siu+powder)
3. 1/3 cup hoisin sauce
4. 1/4 cup honey
5. 1/4 cup soy sauce
6. 3 tablespoons dry sherry
7. 1 teaspoon Chinese five spice powder
8. Ginger and garlic as desired

 

Method

1. Marinate meat in marinade mix in vacuum-sealed bag overnight or more.
2. Preheat oven to 225. Place meat on a rack over a foil-lined tray (this gets messy)
3. Bake 3-4 hours. Cover with foil for the early cook time.
4. Baste with sauce. Broil until caramelized.

Pressure Cooker Salisbury Steaks

This is a good casual meal. It takes some effort, but not too much.

Total time: 2 hours, some down time

Ingredients:

• 1 1/2 lbs Ground Beef
• 3 TBSP Whole Milk
• 1 TB Worcestershire sauce
• 1 clove Garlic, minced
• 1/3 cup Panko Breadcrumbs
• 1/2 tsp Salt
• 1 tsp Black Pepper
• 1/2 tsp Paprika
• 1 TBSP Butter

Gravy:

• 8 oz Baby Portabella Mushrooms, sliced
• 1 med Onion, diced
• 2 cups Beef Broth
• 1 TBSP Tomato Paste
• 1 TBSP Dijon Mustard, or 1 tsp Ground Mustard
• 2 TBSP Minced Parsley
• 1 tsp Salt
• 1/2 tsp Thyme
• 1/2 tsp Black Pepper
• 2-3 TBSP Water
• 2-3 TBSP Corn Starch

Serve with any of the following:

• Potato
• Egg Noodles
• Corn
• Broccoli

Directions:

1. In a medium bowl, add Ground Beef, Milk, Worcestershire, Garlic, Panko, Salt, Pepper, and Paprika. Mix well, by hand.
2. Form six separate patties, and set aside.
3. Chop Mushrooms and Onions. Set aside
4. Make the gravy liquids. In a small/medium bowl, whisk together Beef Broth, Tomato Paste, Mustard, Parsley, Salt, Thyme, and Black Pepper.
5. Turn the pressure cooker to Saute.
6. Melt the butter. Then brown steak patties in batches. When browned, remove to a clean plate.
7. After steaks are removed, add Mushrooms and Onion. Cook until softened, 2-5 minutes.
8. Add in the Gravy Liquids and stir until well combined. Deglaze the bottom of the pot.
9. Nestle the steaks into the gravy mixture. Close the pressure cooker and set the vent to seal. Set to: Manual, High, 15 minutes.
10. Once pressure cooking complete, allow to natural pressure release for 15 minutes.
11. After pressure release, remove steaks to a plate.
12. Mix Cornstarch and Water in a separate bowl. Slowly add the mixture to the Gravy, whisk until thickened.