Friday, January 23, 2015

Sticky BBQ Pressure Cooked Beef Ribs Spectacular!

I try to challenge myself and try to make food that I usually would order outside to see how I would fair. This not only allows me to enjoy the foods I love at a fraction of the price but also forces me to try something new at restaurants. Of course not every attempt goes perfectly but I try my best and I'm pretty content with the results on the beef ribs I made last night!


  • 4 beef ribs (~2.5 lb total)
  • Dry rub of your choice
  • Wet BBQ sauce of your choice
  • 3-4 cloves of garlic
  • Cooking Oil (used Avocado oil)
  • Salt 
  • Pepper
  • Oregano
  • 1/3 cup of Chicken Stock


1) Pat very well the beef ribs to remove any moisture with paper towel
2) Season generously the beef ribs with Oregano, Salt, and Pepper

3) Set heat to medium-high and oil your pan and throw in the cloves of garlic to season the surface

4) Sear your beef ribs on all sides to a seal in the juices and browning them

5) Pour in the Chicken stock and seal the pressure cooker and pressurize

6) Set timer to 15 minutes
7) Once time has elapsed, take out the beef ribs to rest

8) Drain out the extra oil and flavor in the pan
9) Pour in the web BBQ sauce and let it thicken

10) Once sauce has thickened, place the beef ribs back into the pan cook under low heat for ~ 5 minutes

11) Once you are content with how sticky the sauce is on the beef ribs then you are ready to serve!

Tuesday, January 20, 2015

Pressure Cooked Perfection with Ox Tails

I'm ready to never order ox tails at restaurants anymore! Pressure cooking ox tails is so easy and this method gives amazing results and is simply fool proof!

  • Stewed Tomatoes
  • Worcestershire sauce
  • 1/2 cup Chicken Stock
  • 1/2 cup Red Wine
  • Salt
  • Pepper
  • 4-5 cloves of Garlic
  • Couple sticks of Thyme


1) Pat super dry the Ox tails

2) Season very generously salt and pepper on all sides of the Ox tails
3) Splash generously Worcestershire sauce over the Ox tails

4) Heat pan to medium-high and throw in the gloves of garlic and thyme to season the surface

5) Once pan is hot enough, commence searing the Ox tails on all sides to a nice brown

6) Throw in the stewed tomatoes and the liquids (red wine and chicken stock)

7) Pressurize, lower heat to medium-low and set timer to 45 minutes!

8) Depressurize naturally or run the lid over cold running water
9) Let it rest for couple of minutes before serving!

Monday, January 19, 2015

Simple Sear and Oven-baked Organic Chicken Drumsticks

Thought I'd give my pressure cooker a break and go back to traditional methods of cooking chicken. I marinaded my organic chicken drumsticks and seared it until browned and then popped them into the oven. Results were pretty good, super juicy and moist chicken drumsticks!

  • Organic Chicken Drumsticks
  • Marinade of your Choice (used Lemon Garlic)
  • Cooking Oil (used Avocado oil)

1) Wash your chicken drumsticks in cold running water and pat it super dry with paper towel
2)  Have a container that will hold your drumsticks and pour in your marinade and ensure every drumstick is soaked with the marinade
3) Marinade for at least an hour or so, the longer the better.
4) Oil your pan and set heat to medium-high
5) Preheat oven to 350 F
6) Once the pan is hot, sear the drumsticks until browned on all sides.

Commence browning!
7) Once preheated and the drumsticks have browned, place it into the oven and set timer to ~ 25 minutes
8) Once time has elapsed, let it rest and serve!

So moist and juicy!
Thanks again everyone for +1 and resharing! Really appreciate it and if you have any questions/suggestions, please feel free to comment below!

Friday, January 16, 2015

Crabcakes Galore

I love crabcakes, even though I have a questionable food allergy to crabs.  Don't worry, I only get hives, and I've never had an anaphylactic reaction.  Despite my love for crabcakes, there are far too many restaurants out their that just CAN'T get it right!  Some places over-season the cakes, blocking out the beautiful subtle sweetness of the crab, and some places use far too much breading as a filler to minimize the cost of making crabcakes.

Here's my guide to making the ideal crabcake, especially if you like to appreciate simple flavors, minimal breading/filler, and excellent natural crab flavors that are nicely complemented by a few simple ingredients.


- 16 oz lump crab (they have it at Costco!)
- 1/4 cup finely diced celery
- 1 Tbsp Worchestershire sauce
- 2 tsp mustard (I like honey mustard, some may prefer Dijon mustard)
- 1/4 cup mayo (I use Kewpie/Japanese mayo)
- 1 large egg
- 1 tsp salt
- black pepper (season to desired effect)
- Sriracha (optional)
- 1 cup Panko bread crumbs

  • Drain the crab!
  • Beat your egg, then add in all of your wet ingredients in no particular order.
  • Gently mix in your lump crab into the wet ingredients.
  • Add in about 1/4 cup of your panko bread crumbs and add celery and gently mix in.
  • In a gentle hand-cupping motion, create lump crab balls.  
  • Put the remainder of your panko in a bowl, and roll your crab balls in the panko to create a nice panko crumb crust.
  • Allow your crabcakes to set for 30 minutes to 1 hour in the fridge.
  • Preheat your oven to 390F
  • Bake for 25 minutes or until top layer of Panko crumbs are a nice, golden brown.
  • Serve alone or with a side of sauce of your choice (I recommend having some Sriracha mayo on the side for an extra kick).

Let me know how it goes! Thanks again everyone for +1 and sharing! :)

Thursday, January 15, 2015

Fist-Sized Sushi @ Uoshin

Do you remember those times when you go to a sushi bar and you got shoved with very little fish meat and a lot of rice in your sushi? Yeah, I have been a victim of those encounters. This place does exactly the opposite! My goodness, their sushi are humungous! Each was like the size of my fist! I was like where's the rice?? Although I must admit the quality of the fish wasn't quite the same as say a more expensive sushi bar but it was still relatively decent quality for the price let alone the portion!

Without realizing how much the pictures on their menu were very not to scale in a good way for the consumers, I ended up ordering more than I could handle. I ended up having to ditch some of the rice to at least finish the proteins! If you are ever in Osaka and see this place, don't underestimate the size of their sushi! This was quite a unique sushi experience that I never had before and I think it's worth a visit!

Store Front
Name: Uoshin
Location: Osaka, Japan
Google Maps: Click Here!
Food: Sushi

haha...Butchigiri Sushi

Yummy hot savory Egg stew

Only two Nigiris on this massive plate!
Same for this!
And this!

Even these were still pretty large, plate was actually really large...

Wednesday, January 14, 2015

Oink oink tender-loink! Secrets to a flawless, juicy, pork tenderloin.

Pork can be a very tricky protein to cook, especially if you strive to achieve juicy and tender meat but at the same time have a constant fear of under-cooking your meat and risking getting bad infections as a result. The FDA (Food and Drug Administration) has decreased the minimum required internal temperature of pork from 160 F to 145 F due to increased new production methods that reduce risk of pathogens. So no need to freak out at the pinkish color! It's safe to eat! The key to success is brining the meat ahead of time. I wanted to keep this pork tenderloin simple to really bring out the natural pork flavors. For my next experiments, it'll be more infused with some sauce/stronger marinade. The purpose of this test was to see how brining works and to see how this method of cooking the tenderloin would fare.

1) Mix 4 cups of cold water with 1/3 cup brown sugar and 1 tbsp of salt.  Stir until completely dissolved.
2) Pat dry a nice hunk of pork tenderloin.
3) Allow the meat to brine in the mixture in the refrigerator for at least 2-3 hours, or overnight.
4) When you are ready to cook the meat, take it out of the brine and rinse thoroughly.  Then pat completely dry.

1) Start with a cast iron pan or grill pan and bring it up to a high heat.
2) Add generous amounts of olive oil to the pan along with garlic and fresh thyme.
3) You may choose to season your pork with additional herbs, but you do not need additional salt since you already brined your pork.
4) Quickly sear each side of your pork for 30 sec to 1 min on each side.
5) Insert a meat thermometer.  Preheat your oven to 350F.
6) Cook in the oven for about 20 minutes, or until your pork reaches 140F internally.
7) Remove the pork from the oven and allow to rest for 10 minutes.  The internal temperature must reach a minimum of 145F for it to be safe to consume!  This temperature will yield a nice medium-rare/medium center.

Internal temperature reached about 150 F after resting


Tuesday, January 13, 2015

Quick and Tender Organic Chicken Drumsticks and Rice

So you're dragging your feet and barely making it back home after a loooong day of work.  Oh great, now you have to cook.  I'm already starving, and McDonalds is just a block away... no, I mustn't give in!!  Fine... I'll cook, I guess. Well, thank goodness for some thawed chicken drumsticks and my handy dandy pressure cooker!

Introducing, the fast, the easy, the awesomely tender... SOY SAUCE CHICKEN DRUMSTICKS with RICE.

- Chicken drumsticks
- 1/3 cup Lee Kum Kee or Amoy chicken marinade
- 4-5 drops of sesame oil
- 1/3 cup Shao shing rice wine
- 1 pinch of Hondashi (optional)
- 1-2 Tbsp Sugar or honey
- 1 tsp of black or white pepper (I prefer white, but I only had black pepper available at the time)
- 1/3 cup Chicken stock

Flavoring for the Chicken!

1) Be sure you have some thawed or fresh chicken drumsticks.
2) You may choose to brine your chicken drumsticks the night before. If you don't want to brine, skip to step #4.
3) To brine, mix 4 cups water with 1/3 cup sugar and 1 Tbsp salt.  Add some lemon slices and a few cloves of garlic to the brine mixture and add in your chicken.  Brine for a few hours or overnight.  When you are ready to cook the chicken, make sure you rinse the chicken thoroughly and pat very dry.

Ingredients to Brine!
Brine away!
4) Oil the pressure cooker pain and bring to a high heat.
5) Quickly brown the chicken on all sides
6) Throw in the mixture of flavoring the chicken into the pot after browning the chicken.

7) Shut the pressure cooker lid, allow to come to pressure level 2, and cook for 8 minutes.

8) Serve with rice.