Perfect Pressure Cooker Black Beans

Use for soup, as a side, or just with some hot sauce and fried egg.

1 lb dried black beans, no need to soak
1 slice of bacon
2 garlic cloves peeled and smashed
½ onion peeled and quartered
8 C water
1.5 T kosher salt

Pressure cook on high for 20 minutes and release pressure naturally. Enjoy. Even better after being stored overnight in the fridge.

Perfect Pressure Cooker Chicken Stock

Chicken stock is always a great thing to have in the freezer.

1 Chicken Carcass with Wings
2 garlic cloves peeled and smashed
1 onion peeled and large dice
4 carrots peeled and large dice
4 celery stalks large dice
1 sprig thyme
1 ea clove
8 Cups water
1-2 T Kosher salt, season to taste, I prefer to add some salt to stock so you know how it tastes before using. You can always omit if you prefer to season later.

Pressure cook on high for 45 minutes and release pressure naturally.

Lentil, Beef, and Sweet Potato Soup

Delicious protein loaded soup.

4 slices bacon
1 lb ground beef
1 T brown sugar
2 garlic cloves peeled and smashed
1 onion peeled and large dice
4 carrots peeled and large dice
4 celery stalks large dice
1 large sweet potato large dice
2 cups shredded kale
1 sprig thyme
1 sprig rosemary
1 sage leaf
1 C lentils
4 cups water
1 12 ounce can diced tomatoes, drained
4 cups chicken stock
1-2 T Kosher salt, season to taste

In a large pot saute bacon until rendered and the bacon has become slightly crispy. Drain off fat and reserve. Set aside bacon. Return pot to heat and add a tablespoon of bacon fat back to pot and heat until oil is crackling a bit then add ground beef and allow to brown while stirring and liquid has reduced. Add brown sugar, vegetables and kale to pan and saute until fragrant. Add remaining ingredients and bring to a simmer for about 30 minutes or until lentils are just barely cooked. Serve warm with crusty bread.

Braised Chicken

Use for bbq chicken with sticky rice and steamed broccoli. Use for tacos or sandwiches.

2 chicken breasts
2 garlic cloves peeled and smashed
1 onion peeled and large dice
2 carrots peeled and large dice
2 celery stalks large dice
1 sprig thyme
8 Cups water
1-2 T Kosher salt, season to taste

Bring everything but chicken breast to a boil then reduce to a simmer. Add chicken breasts and simmer for 25 minutes. Remove chicken breasts from broth. Using two forks, pull apart the chicken. Toss with BBQ sauce (if desired) while still warm then store up to 6 days in fridge. Reserve broth for soups or rice. In fridge for up to 6 days or freeze for up to 2 months.

Grilled Chicken Legs

Tender and moist grilled chicken every time.

Brine:

2 whole chicken legs
4 C water
4 T kosher salt
2 T brown sugar
1 ea lemon split in half
2 ea garlic cloves smashed
2 ea bay leaves
1 ea onion quartered
1 bunch herbs (parsley, cilantro, thyme all work well)

Bring all items except chicken to a boil then remove from heat and allow to stand for about 30 minutes for flavors to infuse. Then chill. Pour chilled brine over chicken and store in fridge between 12 and 24 hours then grill to 155.

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Duke's Alehouse & Kitchen
110 N. Main Street
Crystal Lake, IL 60014

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