Tuesday, December 22, 2020

Instant Pot Borracho Beans

 Ingredients:

(Pre-Soak)

  • 1 lb dried pinto beans, sorted and rinsed
  • 8 cups water
  • 1 tbsp kosher salt

(Main Cook)

  • 4 oz diced bacon or brisket
  • 1 med onion, minced
  • 3 cloves garlic, minced
  • jalapeño, seeded and minced
  • 1 tbsp chili powder
  • 1 tsp kosher salt
  • 4 cups chicken broth or water
  • 12 oz beer (Shiner Bock is my favorite for this recipe)
  • 1 can Rotel tomatoes
  • 1 tsp kosher salt
  • minced cilantro for garnish (optional)

Directions:

  1. Sort and rinse beans. Discard any stones, dirt, or broken beans.
  2. Pre-soak the beans. There are two options here:
    • Soak the beans overnight - cover the beans with 8 cups of water, add the 1 tbsp of salt, and leave the beans to soak at least 8 hours, or overnight. Drain the beans and discard the soaking solution. 
    • OR Pressure quick soak the beans: Put the beans, the 8 cups of water, and the 1 tbsp of salt in the Instant Pot. Pressure cook on high for 1 minute, then let the beans sit for 30 minutes. Drain the beans and discard the soaking solution. Rinse out the pot before continuing. 
  3. Set the pot to saute mode, and cook the bacon or pre-cooked brisket until it starts to brown. (If using brisket or pre-cooked meat, add a tbsp of cooking oil.) Add the onion, garlic and jalapeño, and cook for several minutes. Add the chili powder and 1 tsp kosher salt, and cook until the onions start to soften. Pour in the beer, bring to a simmer, and simmer for one minute, scraping the bottom of the pot with a flat-edged wooden spoon to keep the mixture from sticking to the bottom.
  4. Add the drained beans to the pot, pour in the chicken broth, and stir in the Rotel tomatoes. Add the last teaspoon of salt and stir. 
  5. Pressure cook on high for 18 minutes, then quick release the pressure. 
  6. Stir the beans, add cilantro if desired, and serve.

Sunday, December 20, 2020

Tri Tip Marinade

Ingredients:

  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 2 tbsp black pepper
  • 2 tbsp kosher salt
  • 2 cloves minced garlic
  • 1/2 tsp onion powder
  • 1/2 cup lemon/lime juice
  • 2 tbsp soy sauce
  • 1/2 cup vegetable oil

Directions:

  1. Whisk ingredients in a mixing bowl. 
  2. Transfer mixture to ziploc bag or plastic container.
  3. Let marinate in refrigerator for at least 1 hour or up to overnight (suggested).

Monday, November 30, 2020

Brennon’s Instant Pot Taco Soup

 Ingredients:

  • 2 lbs. Lean Ground Beef    
  • 1 medium yellow onion (diced)
  • 1 - 15 oz can kernel corn (rinsed & drained) or 1 cup frozen
  • 1 - 15 oz can pinto beans (rinsed & drained)
  • 1 - 15 oz can black beans (rinsed & drained)
  • 1 - 31 oz can H‑E‑B borracho beans (w/juice)
  • 2 - 10 oz cans Rotel tomatoes (w/juice)  
  • 1 - 7 oz can green chilis (w/juice)
  • 1 pkg taco seasoning (about 1/4 cup) 
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 pkg dry ranch dressing (optional, but highly recommended)
  • 1 tbsp lime juice
  • 4 cups chicken or beef broth
  • chopped cilantro (optional)

Garnishes (optional)

  • sour cream
  • grated cheese
  • diced avocado 
  • tortilla chips/strips
  • diced red onion
  • diced jalapeños 

Directions:

  1. Turn the pressure cooker to the sauté setting. After the pot is heated, add the ground beef and cook for several minutes. 
  2. Add diced onion, taco seasoning, garlic powder, onion powder, oregano, salt & pepper. Continue cooking, stirring occasionally, until meat is done. 
  3. Add the ranch packet (if using), 1 can of the Rotel tomatoes, the green chilies, the lime juice & the broth. Stir well. Cover the pot until the mixture comes to a simmer, then add all beans and stir well. 
  4. Add the other can of Rotel tomatoes, but don’t stir. Place the lid on the pot and lock in place. Turn the steam release knob to the sealing position. 
  5. Cancel the sauté mode and set the pot to cook at high pressure for 6 minutes. 
  6. When the cooking cycle has finished, allow natural release for 15 minutes. Then turn the steam release knob to venting to release the rest of the pressure. 
  7. After the pressure is fully released, remove the lid and stir the contents well. 
  8. Add corn and cilantro, stir well, and allow to sit for several minutes until the corn gets hot. 
  9. Serve with any/all garnishes if desired. 

Wednesday, November 8, 2017

Brennon’s Texas Chili

Ingredients:

  • 2 lbs beef (any/all of ground/chili/stew)
  • 1 cup onion, chopped
  • 2 tsp paprika
  • 3 tsp ground cumin
  • 1/2 tsp dried oregano
  • 2 tsp granulated garlic
  • 1/2 cup chili powder
  • 1 tsp black pepper
  • 1 1/2 tsp kosher salt
  • 1 tbs dried onion flakes
  • 8 oz can tomato sauce
  • 1 cup beer of choice
  • 1 1/2 cup beef or chicken broth
  • 1 tsp cayenne (optional)
  • 1 jalapeno pepper, halved and deseeded (optional)

Directions:

  1. Combine meat, onion, and half the spices in a heavy skillet or Dutch oven. Saute over medium high heat until meat is mostly browned and onion is tender - about 10 minutes.
  2. Add tomato sauce, beer, broth, and second half of spices. Add 1/4 tablespoon of cayenne pepper. Bring chili to boil and reduce to simmer. Cover and cook for 30 minutes to 1 hour or until meat is tender and flavors have developed. If using cayenne, add in 1/4 teaspoon increments until desired heat level is reached.

Friday, April 21, 2017

Lone Star Barbecue Sauce

Ingredients:

  • 16 oz can tomato sauce
  • 1/2 cup beer
  • 1/4 cup apple cider vinegar
  • 2 tbs brown sugar (or turbinado)
  • 1/2 fresh onion - pureed, or 2 tbs onion powder
  • 6 fresh garlic cloves, minced or 1 tbs garlic powder
  • 2 tbs Worcestershire sauce
  • 1 tbs coarse black pepper
  • 1 tbs paprika
  • 1 tsp Tobasco sauce
  • 1 tsp chili powder
  • 1 tsp dry mustard
  • 1 tsp liquid smoke
  • 1 tsp salt

Directions:

  1. Combine ingredients in a saucepan.
  2. Simmer about 25-30 minutes.
  3. Puree in blender to bring out all the flavors.

Friday, January 1, 2016

Bacon Cheeseburger Dip

Ingredients:

    • 1/2 pound ground beef
    • 8 bacon strips (cut into chunks)
    • 1/2 onion (diced)
    • 1 clove garlic
    • 4 ounces cream cheese (softened)
    • 1 tablespoon worcestershire sauce
    • 2 tablespoons ketchup
    • 1/2 cup sour cream
    • 1/4 cup mayonnaise
    • 1/2 cup mozzarella (shredded)
    • 1/2 cup cheddar cheese (shredded)

    Directions:



    1. Preheat oven to 350 degrees F
    2. Cook ground beef then drain
    3. Cook bacon until crispy (drain but keep 1 1/2 tablespoons grease in pan)
    4. Saute onion and garlic in grease
    5. In a large bowl, mix the cream cheese, sour cream, mayonnaise, cheese, worcestershire and ketchup. Add beef, bacon, onions and garlic to mixture and stir until combined.
    6. Pour into baking dish and back for 15 - 20 minutes

    Monday, December 21, 2015

    Outback Steakhouse Tiger Dill Sauce (CopyKat)

    Ingredients:

      • 2/3 cup sour cream
      • 1/4 cup mayonnaise
      • 3 teaspoons prepared horseradish
      • 3/4 teaspoon sugar
      • 1/4 teaspoon dill weed

      Directions:

      1. Blend all together and serve with any beef dish. This is better if left to set overnight. 

      Yield: approx. 1 cup