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Recipes
Biscuit Dough Pizza
By JimMac, www.rovingculinarian.com
Preheat the oven to 450ºF
- 2 cups flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 teaspoons Italian seasoning
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 4 tablespoons cold butter
- 3/4 to 1 cup buttermilk (or milk with a squirt of lemon juice)
- Butter, parmesan, sauce, cheese, and toppings
Chef Jim's Pressure Cooker Wild Rice Soup
By JimMac, www.rovingculinarian.com
Chef Jim's Pressure Cooker Wild Rice Soup features a delicious broth and veggies combined with wild rice
- 2 small onions, chopped
- 1 head celery, chopped
- 2 carrots, chopped or shredded
- 2 garlic cloves, minced
- 2 cups mushrooms, sliced
- 2 tablespoons butter
- 4 cups wild rice, rinsed
- 16 cups chicken broth (homemade is the best)
- 1 cup white wine
- 1/2 cup dry sherry
- 2 cups frozen green peas, thawed
- 2 cups whipping cream
- 1 teaspoon lemon zest
- Dehydrated potatoes
Garlicy Balsamic Glazed Mushrooms
By JimMac, www.rovingculinarian.com
1. In a small bowl, combine the balsamic vinegar & brown sugar and set it by the stove
- 1 tbsp balsamic vinegar
- 2 tsp brown sugar
- 3 tbsp butter
- 2 tbsp extra virgin olive oil
- 1 lb/ 450g medium sized cremini mushrooms, quartered
- Kosher salt (just a pinch to help in the cooking process)
- 1 garlic clove, minced
- Freshly ground pepper
Pressure Cooker 15 Minute Apple Compote
By JimMac, www.rovingculinarian.com
Put all ingredients in the pressure cooker
- 3 lbs apples, unpeeled and cut into quarters
- 1/2 cup dried fruits - cranberries, blueberries, etc.
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 Tablespoon lemon juice
Demi Glace
By JimMac, www.rovingculinarian.com
Brown beef bones and boil
- 5 pounds beef bones
- water or beef brothy
- 5 pounds chicken bones
- 1 half-bunch celery
- 1 carrot
- 1 or 2 onions
- 1 bay leaf
- 2 or 4 cloves garlic
- 1 pinch thyme
- 1 cup tomato puree
Achiote Rice
By JimMac, www.rovingculinarian.com
Directions Place the rice in a heat-proof bowl and pour enough boiling water to cover
- 1 cup long grain white rice
- 2 tablespoons vegetable oil
- 1-2 teaspoon ground achiote powder or achiote paste/liquid (I tend to use closer to 2 teaspoons)
- 1 small white onion, finely minced
- 2 garlic cloves, minced
- 2 cups vegetable broth or chicken broth
- 1/2 jalapeno, finely minced (optional)
- salt
- cilantro leaf, for garnish
Scalloped Potatoes
By JimMac, www.rovingculinarian.com
Add sliced potatoes, chicken base & water, and bacon pieces to pressure cooker
- 6 red skin potatoes sliced thin
- 1 tsp chicken base mixed into 1 cup of water
- 1/2 C cooked bacon pieces
- 1/2 C shredded sharp cheddar cheese
- 2 oz cream cheese
- salt & pepper
Polynesian Beef Tip Stew for 100
By JimMac, www.rovingculinarian.com
Cook meat in pineapple juice in pressure cooker for 25 minutes
- 40 lb top round roasts - cut into 3/4 inch cubes
- 5 green bell peppers - cubed
- 5 red bell peppers - cubed
- 5 onions, diced
- 4-20 oz cans pineapple chunks in unsweetened juice - drain juice for cooking meat
- soy sauce to taste and look
- 4 cups water (+/-)
- 1 cup lime juice - or to taste
- 1/2 cup lemon juice - or to taste
- pepper to taste
Jim's Chicken Chimichangas
By JimMac, www.rovingculinarian.com
Method: Bring large pot of salted water to a boil
- 1 (3-4 lb.) chicken
- 1 can refried beans
- 3 onions, finely chopped
- 2 cloves garlic, finely chopped
- 2 t ground cumin
- 2 T Montreal steak spice
- 1 lb. grated old cheddar cheese
- 1 lb. grated Monterey Jack cheese
- large flour tortillas
Wild Garlic/Onion Soup
By JimMac, www.rovingculinarian.com
Method: Trim the wild garlics (leeks) so that there is only a short green tail left above the small white bulb
- 2 cups wild garlic (or substitute leeks), trimmed & chopped
- 2 cups potatoes, pared and diced
- 3 T butter
- 1 quart chicken broth or Imperial Broth
- 1 1/2 t salt, or to taste
- 1 cup half and half
- fresh chives