Ciabatta Rolls

makes 12-18 rolls

5 c. flour
2 tsp. yeast
2 1/4 tsp. salt
2 3/4 c. warm water

Mix all the ingredients in a large bowl.  It is a wet dough.  Cover and let rise for an hour.  Using a plastic spatula, carefully fold the dough over itself a couple times.  Cover and let rise for another hour.  Repeat the process a total of 3 times.  (STEAM OVEN notes: proof setting 20 minutes, fold, repeat 3 times).

Carefully pour out the dough onto a well floured surface, carefully stretch the dough into a rectangle 1 1/2" thick.  The dough has a bunch of air pockets in it, you want to keep these, so handle the dough gently.  Cut the dough into squares...you should be able to get about 12 large rolls, or more if you make them smaller.

Using a spatula, gently move the squares onto a baking sheet lined with parchment paper and sprinkled with cornmeal.  Place the rolls about 2" apart.  You will likely need more than one pan.

Allow to rest on the pan while the oven preheats.  Preheat oven to 450.  Bake for 10 minutes, then reduce heat to 400 and bake for another 10-20 minutes (depending on the size of the rolls).  The bread will be golden brown when done.  Repeat with other pans.

STEAM OVEN:  Combi Steam: Convection Combi Bake 400/40% humidity; 20-25 minutes.

Crispy Beef or Pork

This beef or pork is great for sandwiches, french dip, tacos, carnitas, etc.

2-4 lb. beef or pork roast
4 c. beef broth
onion salt/pepper
Manteca- rendered pork fat (visit your local hispanic market and stop by the meat counter to find some)

Cut the roast into 4-5 smaller pieces, work around the bone if it has one.

Place the meat into the instant pot, cover with beef broth.

Cook on high pressure for 45 minutes.  Natural release for at least 45 minutes, and up to 90 minutes.  

Don't skip this step, this is what makes the meat fall apart.  Alternatively, you could cook the meat in the crock pot on high for 6 hours, or until it is fall apart tender.

Drain the liquid off the meat.  Break the meat into smaller bite sized pieces.

Heat a deep pot over high heat.  Add a spoonful of manteca.  Allow to heat for a minute, then add some of the meat.  Be careful not to over crowed the pot, you want some empty space around the meat.  Move the meat around so it's not too crowded, sprinkle a little onion salt and pepper on the meat. Don't stir the meat, just let it sit and cook in the hot fat until it starts to get crispy, now stir the meat a little, and let it get crispy on the other side...this only takes a minute or two on each side.  Remove the meat and repeat the process until all the meat is cooked.  

Hush Puppies

3/4 c. flour
3/4 c. cornmeal
2 Tbs. sugar
1 1/2 tsp. baking powder
2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. pepper
1 egg
1 c. buttermilk
4 Tbs. cold butter, cut into small cubes

oil to fry in

Pour the oil into a pot and heat over medium-high heat.  (Should be about 350 degrees when ready).

Combine all dry ingredients.  Add the egg and buttermilk and mix just until just combined.  Stir in the butter cubes.

Drop about a Tablespoon of batter at a time into the hot oil.  Let cook until they are golden brown, about 3 minutes, turning halfway through.  Remove to a paper towel lined pan.  Cool slightly, then enjoy!

Serve with tarter sauce, or honey, or with red beans and rice.

Red Beans & Rice

1 lb. dry red beans
5 c. water
4 chicken bouillon cubes
1/2 tsp. cajun seasoning

1 Tbs. oil

6 all beef franks or andouille sausage- cut into rounds

1 onion, diced

2 celery, diced

1 bell pepper, diced

3 cloves garlic, minced

2 Tbs. tomato paste

1 1/2 tsp. cajun seasoning

2 bay leaves

1 tsp. oregano

1/2 tsp. thyme

1/2 tsp. paprika

salt/pepper to taste

3-4 c. chicken broth

1 1/2 c. rice

Prepare the beans:

Place dry beans, water, bouillon, and cajun seasoning in instant pot.  Cook on high pressure for 60 minutes.  Natural release for 10 minutes, then quick release.

When beans are done cooking and you are waiting for the natural release, start the rest:

In a large pot, heat the oil over high heat.  Add the sausage, onion, celery, and peppers.  Cook, stirring occasionally, for about 5 minutes.  

Stir in tomato paste, garlic, cajun seasoning, oregano, thyme, and paprika.  Cook for a minute or two, then add the broth, bay leaves, and beans (with all the juices).  Bring to a boil, cover, reduce heat to a simmer.  Simmer for at least 15 minutes, but up to an hour.  

Uncover and simmer for about 15 minutes.  Remove the bay leaves.  Using a spoon, mash some of the beans until slightly thickened.  Season with salt and pepper or more bouillon if needed.

Cook the rice according to package while the beans/sausage are simmering, about 30 minutes before you are ready to eat.

Serve beans over rice.

These are delicious served with hush puppies on the side!