The 2019 HDT Rally just ended in Hutchinson, Kansas. For the fifth year, David has put on a seminar of modern cooking techniques for small spaces. Despite a total lack of formal training, and the fact that it was John, not David, invited to present the seminar back in 2015, it’s been a lot of fun. This year, so that attendees could follow along, David published recipes ahead of time, and are listed here:
Cheesy Garlic Bites
- 1 can of refrigerator biscuits
- 16 cubes cheddar cheese 1/2″ x 1/2″
- 4 tablespoons butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
- cooking spray
- Preheat the oven to 375 degrees F.
- Cut each biscuit in half with a serrated knife. (So you end up with 2 biscuits half as thick)
- Lay the biscuits on a baking sheet that’s been coated in cooking spray.
- Place a cube of cheddar cheese into the center of each biscuit.
- Fold the biscuit dough around the cheese, pinching the seams to seal.
- Place each biscuit seam side down on the baking sheet, about 2 inches apart.
- Place the butter, garlic powder and Italian seasoning in a small bowl. Microwave until butter has melted.
- Brush 3 tablespoons of the garlic butter over the tops of the cheese bombs. Sprinkle the parmesan cheese over the cheese bombs.
- Reserve the remaining tablespoon of garlic butter.
- Bake the cheese bombs for 10 minutes or until lightly browned.
- Brush the remaining tablespoon of garlic butter over the cooked cheese bombs and sprinkle with parsley, then serve immediately.
Original recipe: https://www.dinneratthezoo.com/cheese-bombs/
- Seasonings (e.g. salt, pepper, rosemary)
- Oil for searing
- Fill container with water and set immersion cooker/circulator to 130F (for medium rare)
- Put one or more steaks and seasonings in plastic bag and partially seal, leaving a small opening for air to escape.
- Place bag in water bath, holding zipper seal out of water and submerging the rest to help force any remaining air out.
- Leave for at least 45 minutes, but generally not more than 2 hours for sirloin and similar cuts. Especially for more tender cuts like tenderloin, too long can get the meat so tender it’s almost unpleasantly mushy.
- When ready to serve, heat oil in pan over high heat or preheat gas grill on highest setting. Remove steaks from bag, and blot any excess liquid with a paper towel. (Removing the liquid makes for a quicker sear)
- Place steaks in pan or on grill, for 30 seconds to a minute on each side–just long enough to render the fat and lightly brown the outside.
- 1 1/2 cups (approx. 18) crushed chocolate sandwich cookies
- 2 tbsps butter, melted
- 4 packages (32 oz) cream cheese
- 1/3 cup flour
- 1 14-oz can sweetened condensed milk
- 4 eggs
- 1 tbsp vanilla
- 4 oz semisweet chocolate, melted
- 3 oz semisweet chocolate
- 1/3 cup whipping cream
- Place crushed cookie crumbs in a bowl. Stir the melted butter into the crumbs with a fork until well blended. Press into bottom of a 9-inch springform pan, or similar size casserole dish. Bake for 10 minutes. Set aside.
- Combine cream cheese and flour, mixing at medium speed until well blended. Gradually add sweetened condensed milk, mixing well. Add eggs, one at a time, mixing well after each addition. Blend in vanilla.
- Divide batter in half (half is about 3 1/2 cups). Blend chocolates into one half. Pour over crust. Pour other half of batter over chocolate layer.
- Bake for 50 minutes. Place on rack. Run knife around rim to loosen sides of cake. Cool before removing pan rim.
- For the glaze, melt the chocolate and whipping cream over low heat, stirring constantly. Spread over cheesecake. Chill until serving time.
Original recipe: https://www.crystalfarmscheese.com/recipes/chocolate-cheesecake/
Macaroni and Cheese
- 1 (16 oz.) box elbow noodles, uncooked
- 4 cups water
- pinch of salt
- 1 can evaporated milk
- 3 Tablespoons butter
- 2 ounces cream cheese, softened
- 4 cups shredded sharp cheddar cheese
- 1/4 cup grated parmesan cheese
- Put the noodles, water and salt in the Instant Pot.
- Cover, set to “Pressure Cook” or “Manual” for 3 minutes.
- Once the noodles are done cooking, vent steam (quick release).
- Press the “Saute” button and then add the evaporated milk, butter and cream cheese. Mix until butter and cream cheese is melted.
- Turn off Instant Pot. Add shredded cheese and parmesan cheese, mix until cheese is melted.
Optional: Add cooked and seasoned chicken, sliced into strips or small chunks, or add approximately 1/4 cup of creamy buffalo sauce.
Original recipe: https://deliciouslysprinkled.com/best-instant-pot-macaroni-cheese/
- 1-2 lbs ground beef (I prefer 80% lean, and prefer freshly ground over packaged in a tube)
- 1 egg
- 1/4 cup bread crumbs
- seasoning to taste (I usually use salt, pepper, minced onion)
- Heat water to 133F.
- Mix egg, breadcrumbs and seasoning in medium bowl with fork
- Add beef and use hands to knead mixture into beef
- Press into round balls, then flatten into patties
- Place patties into bag, submerge bag in water bath. Cook for at least 15 minutes for thinner patties, 30 minutes for patties ~1″ thick. Can be left in bath at temperature for an hour while you’re doing other stuff
- Sear patties on hot grill for 30-45 seconds on each side.
- Patties can be prepared ahead of time and frozen in bag. Bag of frozen patties can be placed in water bath, just add time to allow them to thaw. This is faster than thawing at room temperature, and minimizes time in the “danger zone” for bacterial growth.
- When removed from water bath, burgers should have firmness of cooked burgers, though they’ll still look raw. Perfectly safe to eat without searing at this point, though the appearance and texture are a little weird.
Instant Pot Mexican Casserole
- 2 teaspoons olive oil
- 1 pound ground chicken, beef, or turkey
- 1 small yellow onion — diced
- 1 teaspoon kosher salt
- 1 large red bell pepper — cut into wide strips (about 3/4 inch)
- 1 large green bell pepper — cut into wide strips (about 3/4 inch)
- 1 15-ounce can low-sodium black beans — drained and rinsed
- 1 cup corn kernels — fresh, frozen and thawed, or drained from a can
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1/4 cup water — plus additional if you have a newer Instant Pot (see recipe notes below)
- 1 15-ounce can fire-roasted diced tomatoes in their juices
- 2 cups of your favorite salsa — 1 (16-ounce) jar
- 1 cup uncooked long grain brown rice*
- 1 cup shredded Mexican blend cheese — divided
- For serving: chopped fresh cilantro — diced avocado, chopped green onion, sour cream or plain Greek yogurt
- Set Instant Pot to SAUTE and add the oil. Once the oil is hot and shimmering, add the meat, onion, and salt. Cook and stir, breaking up the meat as you go, until it is no longer pink, about 7 minutes.
- Add the red bell pepper, green bell pepper and black beans, corn, chili powder, cumin, and garlic powder. Stir to combine.
- Add the water and scrape up all of the stuck on bits of food. Pour in the diced tomatoes in their juices and salsa. Do not stir. Rinse the brown rice and drain (this will help prevent a “burn” warning). Add the brown rice and once again do not stir. With the back of a spoon or a spatula, gently push the rice down and spread it evenly so that it is submerged in liquid.
- Cook on high pressure for 20 minutes. Allow the pressure to release naturally for 20 minutes, and then vent to release any remaining pressure.
- Remove the lid and stir. At this point, the rice may still have a bit of liquid at the bottom, but it will continue to absorb as the casserole sits.
- Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Set the lid back on the Instant Pot (no need to seal; just make sure it is resting on top). Let rest 10 additional minutes to allow the cheese to melt and more of the liquid to absorb. Serve hot with any desired toppings.
Original recipe: https://www.wellplated.com/instant-pot-mexican-casserole/
Honey Butter Carrots
- 2 pounds carrots peeled & cut into chunks
- 1 cup water
- 1/4 cup butter
- 2 tablespoons honey
- 1 tablespoon fresh parsley chopped finely
- Salt & pepper to taste
- Cut carrots (or use baby carrots) into fairly large pieces. Add them to your Instant Pot, along with the water.
- Cook on high pressure for 2-3 minutes.
- Once the countdown has finished, carefully do a quick pressure release. Take the lid off as soon as it’s done and carefully discard the water.
- Put the insert back into the Instant Pot and add in the butter and honey. Add the salt, pepper, and parsley and give it all a good stir.