The Official Cookhacker T-Shirt is Here!

Cookhacker T Shirt on Amazon

Well it’s finally here. Be the envy of all your favorite food lovin’ friends when you wear the official Cookhacker T shirt…now available on Amazon. It comes  in five different colors and is available in Men’s, Women’s and Kid’s sizes.  Get it today because it will only stay at this amazing low price for a limited time.

 

Quick and Easy Instant Pot Chicken Adobo

Instant Pot Chicken Adobo on RiceEasy, quick and delicious…three things that make me want to make a recipe again and again (especially the delicious part!). This recipe is a very slight variation on one found on thekitchn.com (thank you!). The chicken thighs are fall-off-the-bone tender and taste like they’ve been marinated for hours and cooked low and slow, but through the magic of one of my absolutely favorite new kitchen tools, the Instant Pot, they’re ready in about 30 minutes.

This is a based on Filipino adobo (adobo is derived from the Spanish word adobar, which means “marinade” or “pickling sauce”), which is  a cooking process in Filipino cuisine that involves meat, seafood or vegetables marinated in vinegar, soy sauce, garlic and black peppercorns (I added a little Sriracha because, well, I like to add Sriacha to everything), which is then browned in oil, and simmered in the marinade.  It has sometimes been considered as the unofficial national dish in the Philippines. The Instant Pot has made this dish faster, easier to prepare and much more accessible, without sacrificing any of the flavor.

Like most popular ethnic dishes, there are many differing opinions as the right way to make adobo. In my opinion, as long as it tastes great, any recipe is a great recipe. This is my version, and I’m sticking to it.

Instant Pot Chicken Adobo

This is an updated version for the Instant Pot of a Philippine adobo dish, which is a cooking process in Filipino cuisine that involves meat, seafood or vegetables marinated in vinegar, soy sauce, garlic, and black peppercorns, which is then browned in oil, and simmered in the marinade. It has sometimes been considered as the unofficial national dish in the Philippines.


Course Main Course
Cuisine Filipino
Keyword Adobo, Chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Cookhacker.com

Ingredients

  • 2 pounds skin-on bone-in chicken thighs
  • 2/3 cup apple cider vinegar
  • 1/3 cup tamari or soy sauce
  • 10 to 12 cloves garlic peeled and smashed
  • 2 bay leaves
  • 1 teaspoon coarsely ground black pepper plus more as needed
  • Salt
  • Steamed white rice for serving (optional)
  • ½ -1 teaspoon of Sriracha depends on how spicy you like it

Instructions

  1. Place the chicken thighs, skin-side down, in a 6-quart or larger Instant Pot. Add the vinegar, tamari or soy sauce, garlic, Sriracha, bay leaves, and black pepper.
  2. Secure the lid on the Instant Pot, then make sure the valve is in the "Sealing" position. Set the Instant Pot to Pressure Cook on High for 15 minutes. Allow the Instant Pot to release its pressure naturally. Meanwhile, line a rimmed baking sheet with aluminum foil. Arrange a rack in the middle of the oven and heat to broil.
  3. Open the Instant Pot. Using tongs, transfer the chicken skin-side up to the baking sheet, and set aside. Press the "Sauté" button on the Instant Pot and set the timer for 10 minutes, stirring occasionally and mashing the garlic in the sauce with a wooden spoon if desired, so that the sauce can reduce. Meanwhile, broil the chicken.
  4. Broil  the chicken until nicely browned, rotating the baking sheet as needed, 3 to 5 minutes. When the sauce is ready, taste and season with salt and additional pepper as needed. Discard the bay leaves. Serve the chicken thighs with steamed white rice if desired, and ladle the sauce over the chicken and rice.

Easy Chicken Fajita Foil Packets

chicken fajitas in foil
Ready to be sealed
Hot out of the oven
On a deformed homemade tortilla

These healthy, spicy Chicken Fajita Packets are incredibly easy to prepare and serve…and the clean-up is a breeze! All the ingredients are sealed in a foil packet and cooked together in the oven. Serving can be as easy as plating the packet, opening it up and digging in or go the real fajita route and slice the spicy chicken and top with onions, peppers and black beans in a warm tortilla, and garnish with avocado, sour cream and cilantro. For the printable recipe, just click…

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Sourdough Whole Wheat Pizza Crust

Suasage, Mushroom, Caramelized Onion Pizza ready for oven
Ready for the Oven

There’s nothing better then homemade pizza and this crust is simple and delicious. If you need sourdough starter, check out my bread post from last week, where you’ll find a link to get FREE sourdough starter. I prefer thin crust pizzas (being from the New York area…where we make REAL pizza), but if you prefer a thicker crust, it’s all here in the printable recipe. This is one of those recipes that appears to be a little vague at first, but once you try it and get the feel for how the dough should come together, it’s simple and quick to replicate whenever you get the urge…which for me, seems to happen about 3-4 times a week lately. And since the recipe makes 3 crusts which freeze incredibly well, you actually don’t have it make it that often. Just take one out of the freezer, and in about 3 hours, it’s ready to roll. The crust is also vary versatile and can be used in dozens of different ways. Just the other day, I topped one with just caramelized onions, crumbled goat cheese and drizzled some olive oil on it and it was amazing.

For the printable recipe, please click…

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Extra Large, Cage-Free, and More: How to Shop for Eggs | Serious Eats

What makes a good egg? There are so many things to consider, especially when egg carton vocabulary seems to grow by the day. If you’re in an egg-sistential quandary in the grocery aisle, here’s a cheat sheet on how to decipher egg dozens. A great article from Serious Eats on one of my favorite foods.

Click to read article: Extra Large, Cage-Free, and More: How to Shop for Eggs | Serious Eats

Sous Vide Teriyaki Pork Tenderloin with the Anova Sous Vide Precision Cooker

My new favorite cooking “toy” is my Anova Sous Vide machine…it’s the ultimate Really Cool Kitchen Tool.  Everything I’ve made so far (steak, chicken and pork) has come out perfectly every time with restaurant quality results…it’s kinda idiot-proof! All you do is just attach the machine to any pot, add water and click start, put whatever you want to cook in a sealed bag (any ziplock-type bag will do), remove the air, drop it in the water and about an hour later it’s done!  You can also use the free wirelessly connected Anova Culinary app on your phone to find your recipe and cooking settings for exactly how you like it done, and just hit the “Start” button and the Anova goes to work.  Shown here is my Sous Vide pork tenderloin. I just marinated it in teriyaki for a few hours, placed it in the Sous Vide bath and after an hour at 136°, I removed it and seared it for 2 minutes in a screaming hot cast iron pan. It was tender, perfectly cooked from end-to-end and incredibly tasty. I know this sounds like a gushing ad, but it’s not…I just love it that much.

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Tip of the Day – Vacuum Seal your Food for (practically) FREE!


If you want to keep your food ultra-fresh, an air-tight seal locks in freshness and helps protect food from spoiling, but you don’t have to invest a couple of hundred bucks on a vacuum sealer and a never-ending supply of expensive proprietary bags. All you need is a regular freezer/storage bag (about 8¢) and a straw (free at any fast food place) and you’re good-to-go. To paraphrase Lauren Bacall in To Have and Have Not, “Just put your lips together and…suck!”

The free straws work really well, but I actually use these clear acrylic straws…they last forever, are washable and don’t collapse or bend while you’re using them…they’re great!

Super Bowl Party Oven Baked Buffalo Chicken Wings with Deep Fried Flavor

Buffalo Chicken WingsOne more great Super Bowl Party Recipe repost (actually this is a much  better version with updated recipe tips)…but first, the backstory. Back in 1976, I was working at The Foundry restaurant in DC and one of the waiters, Michael Murphy, who happened to be from Buffalo, told us of the amazingly simple way they prepared, of all things, chicken wings, up there at a place called the Anchor Bar. We started giving away the Buffalo Chicken Wings during Happy Hour and immediately the place became packed each day at around 4:45 pm with everyone waiting for the wings to come out of the kitchen…and the rest is culinary history. It seems that every bar today has chicken wings on the menu, and for good reason…when they’re made right, they’re incredibly and addictingly (if that’s even a word) good! They’re actually very simple to make…cut 12 wings into three pieces at the joints (discard the wing tips or keep them for preparing stock) and just deep fry the flats and drummettes for 10-12 minutes in 375 degree oil (preferably peanut) until they’re crispy and golden brown, toss them in Frank’s Red Hot Sauce and serve with celery and bleu cheese dressing…that’s it…nothing else is needed. The problem is that it’s really a pain (and a greasy mess) to deep fry at home, but there is a not-so-secret way to avoid that mess, while still getting that great Buffalo Chicken Wing crunch and flavor……just bake them in the oven.

But there are REAL SECRETS to making incredibly delicious Oven Baked Buffalo Wings, and here they are :

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Super Bowl Special – Best Pulled Pork Sandwiches EVER!

I’m reprising this post (as I do every year about this time) because this is a great recipe for a Super Bowl party…slow cooked, pulled pork sandwiches topped with my grandmother’s amazing Cole Slaw. The best thing about this pork recipe is it’s done in a slow cooker. The prep is really simple, the cooking is low and slow (it can be done overnight), the resulting flavors are incredible and, best of all, it makes dozens of sandwiches with very little effort…perfect for a party. And if any pork is left over (not likely) just divide it up into serving size portions (4-6 oz each), wrap in plastic wrap and freeze them. When you get that irresistible craving for a pulled pork sandwich,  just pop one in the microwave, top it with some bbq sauce (I love Bullseye Original Flavor), put it in a steamed bun, slap on some cole slaw and, in minutes, I guarantee you’ll be wallowing in the throes of pulled pork nirvana!

Click here for Cookhacker’s printable Pulled Pork recipe.

Click here for Grandma Molly’s Legendary Homemade Cole Slaw recipe.

OXO Good Grips Grater…My New Favorite Really Cool Kitchen Tool

This is my new favorite Really Cool Kitchen Tool…the OXO Good Grips Box Grater has:

– Sharp, stainless steel blades for easy grating
– Medium and fine grating surfaces, and slicing surface
– Slim construction conveniently fits into drawers
– Soft, comfortable, non-slip grip

…but the BEST thing about it is that you can catch, measure and store whatever you’re preparing in the storage container that clips onto the bottom of the grater, and then seal the freshly cut/grated ingredients with the included lid. It’s perfect for grating and keeping the mozzarella fresh before adding it to my Caramelized Onions, Sausage and Mushroom Sourdough Pizza.