Low Fat BBQ Pork
4 Servings
INGREDIENTS
2 whole pork tenderloins, cut into thin slices
1 tablespoon olive oil
1 cup chicken stock
1 cup barbecue sauce
1 cup water
salt and pepper to taste
METHOD
1Season meat slices with salt and pepper.
2Preheat uncovered pressure cooker to 400°.
3Add olive oil and brown pork slices on both sides.
4Add chicken stock and water.
5Secure the pressure cooker lid.
6Set temperature to 400°. When pressure indicator pops up, reduce temperature to 250°. Set a kitchen timer for 12 minutes.
7When time is up, turn temperature dial to off. Flip the pressure release valve to release pressure. After pressure is released, remove the lid.
Add barbeque sauce to the pot, taste for seasoning. If sauce is too thin, continue to boil to evaporate liquid.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Lamb Tagine
6 Servings
INGREDIENTS
4 tablespoons (1/2 stick) sweet butter
2 tablespoons curry powder
1 bay leaf
1 tablespoon minced fresh garlic
1 tablespoon grated fresh ginger
2 pounds boneless leg of lamb, cut into 2" cubes salt and freshly ground pepper, to taste
1 tablespoon flour
1 large onion, peeled and cut into large cubes
2 medium carrots, peeled and cut into 2" pieces
2 tomatoes, chopped
2 tablespoons tomato paste
3 cups lamb, veal or chicken brown stock
1 tablespoon brown sugar 1/2 cup golden raisins
1/2 cup chopped dried apricots
METHOD
1Preheat uncovered pressure cooker to 350°. Melt butter in the inner pot. Stir in curry powder, bay leaf, garlic and ginger. Sauté for 1 minute.
2Season lamb with salt and pepper, and dust with flour. Add the lamb, onion, carrots, tomatoes, tomato paste, stock, and sugar to pressure cooker.
3Secure pressure cooker lid.
4Set temperature to 400°. When pressure indicator pops up, reduce temperature to 250°. Set a kitchen timer for 20 minutes.
5When time is up, turn temperature dial to off. Flip the pressure release valve to release pressure. After pressure is released, remove the lid.
6Stir in raisins and dried apricots. Taste and adjust seasoning.
7Secure pressure cooker lid again. Make sure pressure release valve is in up (closed) position. Bring back to pressure for 10 minutes.
8After 10 minutes, turn temperature dial to off. Flip the pressure release valve to release pressure. After pressure is released, remove the lid.
9Serve warm over couscous or with your favorite accompaniment.
Recipe Courtesy Wolfgang Puck
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