Tuesday, March 25, 2014

3 Ingredient Pressure Cooker Hawaiian Kaluah Pork

This is perhaps one of the simplest and most delicious Polynesian pork recipes you will ever try. The secret is having a great pressure cooker and 3 basic ingredients.
Kuhn Rikon 5 "Cadillac" Pressure Cooker boasts a generous 11 inch waffle-textured cooking surface for fat-free browning and sautéing. Its wide shape means more surface area in contact with heat so the cooker comes up to pressure faster. This  5 quart pressure cooker is every cooks' must-have all-purpose tool.
For this recipe you'll need three basic ingredients. One of them is salt. We just got in some really delicious gourmet specialty salt.
Black Hawaiian Sea Salt 
Have you ever used Hawaiian black salt? Black Hawaiian salt enhances food with a crisp, bold taste. These salts are harvested from pacific waters using traditional methods of solar evaporation, allowing the salt crystals to form with the much desired trace minerals intact. The salt obtains its natural and dramatic coloring from activated coconut shell charcoal which is infused with the salt for its numerous health benefits which include antioxidant properties and enhanced digestive health. Because of the color and flavor is best used as a finishing salt for foods and desserts.

3 lbs boneless pork shoulder butt 
1T liquid smoke (plus a couple more drops)
1 1/2 tsp  Hawaiian salt (black or pink)

  • Cut slits into the pork shoulder then sear on all sides in a 5 quart pressure cooker, waffle bottomed pressure cookers allow browning and are ideal for this dish.  You can also use a Fagor 3-in-1 electric pressure cooker*.
  •  Brush 1T liquid smoke on the seared pork and then sprinkle with salt on all sides.  Put the pressure lid and pressure at the second ring for 60 minutes, medium heat. *Fagor cook 60 minutes high pressure, natural release.
  • Remove the pork from the pan and shred. Reserve the liquid. Skim the fat off the top and add a couple drops of liquid smoke. Add liquid back to pork to moisten.

 We shredded the pork today, but it is also amazing simply served in big chunks of meaty glory! Try it with delicious basmati or jasmine rice and a drizzle of coconut milk. We look forward to seeing you at one of our Upcoming Cooking Classes!

Monday, March 17, 2014

Sweet Onion Bacon Marmalade Rolls

Welcome to the foodie blog ramblings of Shar's Kitchen.   Every week we'll be sharing new recipe ideas from our Bosch kitchen.  This week in our Breadbasket Newsletter we shared this recipe for Sweet-onion Bacon Marmalade that is slathered into the middle of these whole-grain jelly-roll style rolls. It  is the perfect salty-sweet savory combination. When coupled with a thick stew or hearty chili your family will be begging for more of these rolls! 

 with a dough hook combine:
  • 3 cups fresh whole wheat flour
  • 1/2 cup buttermilk powder or powdered milk
  • 1/2 cup potato flour
  • 2 cups high gluten flour or 1/3 cup vital wheat gluten
  • 3 Tbsp yeast
  • 3 Tbsp  dough enhancer (optional)
Mix thoroughly so the buttermilk will not form lumps.
  • 4 cups warm water (approx. 115 degrees)
  • 1/2 cup honey
  • 1/2 cup canola oil
Mix 2-3 minutes and sponge until the dough doubles in size.
  • 2 eggs, slightly beaten
  • 1 Tbsp sea salt
Continue to add fresh ground wheat flour until the dough starts to pull away from the sides of the bowl but never picks up the bottom.   This dough will be sticky. Knead on speed 2 6-7 minutes, or until the gluten develops.

Roll out the dough into a 12 inch by 18 inch rectangle and spread onion bacon marmalade  (recipe below) to the edges. 

 Roll-up jelly-roll style, starting from the long side and cut 1 1/2 to 2 inch rolls with dental floss.

  Place on parchment lined cookie sheet.
Let rise until doubled. Bake at 350 degrees for 20 minutes.

Sweet Onion Bacon Marmalade
  • 3Tbsp Grapeseed oil
  • 2 T butter
  • 3-4 large yellow onions, diced fine
  • 1/3 cup brown sugar
  • 1 lb bacon, diced and cooked
  • Heat the oil and the butter together. 
  • Add the diced onions and brown sugar.
  • Saute, stirring occasionally until the onions are deep golden color. 
  • Add the bacon and mix well.

 This will keep, tightly covered in the fridge for up to 2 days.

There you go! Make some amazing rolls! 
Come visit us anytime for our Free Cooking Classes! We're excited to see you!