Wolfgang Puck BPCRM040 Use & Care Manual page 13

HSN_7QPressCookr11_HSN_7QPressCookr11 7/6/11 12:39 PM Page 23
Ground Beef and Pork Chipotle
(cont.)
METHOD
1 When hot, add half of the oil and the beef and pork to cooking pot.
Sauté, stirring and breaking up meat into small pieces with a
wooden spoon, until evenly browned.
2 Remove cooking pot from pressure cooker and drain fat from
cooked meat. Remove cooked meat and set aside.
3 Place empty cooking pot back into pressure cooker. When hot again,
add remaining oil, onion, garlic, chipotle powder, chili powder, cumin,
oregano and paprika. Sauté until onions are tender.
4 Add cooked meat and all remaining ingredients – except for the
masa harina, kidney beans and garnish – to cooking pot.
5 Lock lid in place and set timer for 20 minutes.
6 When cooking cycle is complete and all pressure is released,
open lid.
7 Place the masa harina in a bowl. Add some of the hot liquid from the
cooking pot, and stir until smooth.
8 Using a fork, add masa harina to the chili, along with the
kidney beans.
9 Select Meat function again, and cook uncovered until the sauce has
thickened, about 10 minutes.
10 Taste for additional seasonings.
11 Ladle chili into bowls and serve with garnishes.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press, 2004
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Braised Lamb Shanks with
Squash and Peas
6 Servings
INGREDIENTS
6 lamb shanks, 1/2- to 3/4-pound each
Kosher salt and freshly ground black pepper
1 teaspoon chopped fresh rosemary
2 tablespoons extra-virgin olive oil
1 medium or large onion, chopped
2 medium carrots, peeled and chopped
2 teaspoons minced fresh garlic
1/2 cup dry red wine
1 cup drained canned diced tomatoes
3 cups beef stock or good-quality canned beef broth
1 cup peeled fresh pearl onions or frozen pearl onions
3/4 pound pattypan squash, cut into 1/2-inch cubes
(about 1 heaping cup)
1/2 cup frozen tiny peas
Fresh rosemary sprigs for garnish
2 tablespoons chopped fresh flat-leaf parsley for garnish
METHOD
1 Season shanks with salt, pepper and rosemary.
2 Add olive oil to cooking pot. When oil is hot, brown shanks evenly in
batches. Set browned shanks aside.
3 Remove cooking pot and drain fat .
4 Replace cooking pot and add onion, carrots and garlic. Cook for a
couple of minutes.
5 Add red wine and begin scraping the bits up from the bottom of the
pan.
6 Add shanks back to cooking pot.
7 Add tomatoes, beef broth, and pearl onions.
8 Lock lid in place and set timer for 40 minutes.
9 Set timer for 12 minutes. When cook cycle is complete and all
pressure has been released, remove lid.
10 Add pattypan squash and peas to cooking pot. Set timer for 3
minutes and cook until peas and squash are heated through, about
2-3 minutes.
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