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Instant Pot Pressure Cooker Coq Au Vin (Chicken in Red Wine)

Instant Pot Pressure Cooker Coq Au Vin (Chicken in Red Wine)

I know what you are thinking. You took one look at the picture above and thought “Wow, that chicken is a super weird purple-ish black color. Is it supposed to look like that?” And I would have to agree with you. The chicken is a crazy color, but it is a crazy color for the same reason it tastes crazy good. It has literally been infused with red wine! I used the Instant Pot in this video but this recipe can easily be made in a standard pressure cooker. The video and full recipe are below. I hope you enjoy this recipe!

Instant Pot Pressure Cooker Coq Au Vin (Chicken in Red Wine)

2 lbs chicken legs

1 lb cremini or baby portobella mushrooms

1 lb baby carrots

12 oz frozen pearl onions

12 oz bacon, cut into small pieces

1 head of garlic, halved

1 750 mL bottle good red wine

6-8 fresh thyme sprigs

6-8 fresh rosemary sprigs

2 Tb sugar

2 Tb cornstarch

1/4 cup cold water

Salt and Pepper

Olive oil

For the Instant Pot: Set the Instant pot on High Saute and brown off your bacon. When it has rendered its fat and become crispy, remove it from the pot and reserve for later. In the bacon drippings, sear your chicken on all sides until it is brown. Add in the carrots, mushrooms, garlic, herbs, salt, pepper, sugar, and wine. Stir to combine and distribute the seasonings. Put on the lid and set the vent to sealing. Set the Instant Pot on Poultry. When the cooking cycle has finished, release the pressure and strain the meat and vegetables out of the liquid. Put the Instant Pot on High Saute and reduce the cooking liquid to thicken it and mellow the flavor. Combine the cornstarch and cold water to create a slurry. Pour the slurry into the cooking liquid and whisk until the liquid thickens. Add the meat and vegetables back to the thickened liquid. Serve with the bacon sprinkled over the top. Enjoy!

For a standard pressure cooker:  Set the pressure cooker over medium high heat and brown off your bacon. When it has rendered its fat and become crispy, remove it from the pot and reserve for later. In the bacon drippings, sear your chicken on all sides until it is brown. Add in the carrots, mushrooms, garlic, herbs, salt, pepper, sugar, and wine. Stir to combine and distribute the seasonings. Put on the lid and set the vent to sealing. Cook at high heat for 15 minutes. When the cooking has finished, release the pressure and strain the meat and vegetables out of the liquid. Put the pressure cooker over medium high heat and reduce the cooking liquid to thicken it and mellow the flavor. Combine the cornstarch and cold water to create a slurry. Pour the slurry into the cooking liquid and whisk until the liquid thickens. Add the meat and vegetables back to the thickened liquid. Serve with the bacon sprinkled over the top. Enjoy!

If you have any questions or have anything that you’d like featured in a future post on The Renaissance Beard, don’t hesitate to contact me or leave it in the comments.

Be sure to check out The Renaissance Beard Youtube Channel here.

How to Make Sweet and Sour Shrimp

How to Make Sweet and Sour Shrimp

Most everyone loves Chinese takeout, but lets be honest, between the massive amount of extra salt, food dyes, MSG, and fat, it’s not the best thing for you. This recipe is not only better for you but it also maintains the authentic Chinese takeout taste while still being something that you can throw together in just a few minutes. In fact this recipe takes less time to cook than it does to leave the house and grab takeout. The video and full recipe are below. Enjoy!

 

Sweet and Sour Shrimp Stir Fry

1 lb shrimp, peeled and deveined, preferably 26-30 count size

1 12 oz package frozen veggies

2 cups shiitake mushrooms, chopped

1 orange, zested and juiced

1 lemon, zested and juiced

2 tsp garlic paste

2 tsp ginger paste

2 tsp chili paste

6 Tb soy sauce

2 Tb ketchup

2 Tb white vinegar

1 Tb brown sugar

1 cup water

2 tsp cornstarch

Veggie oil

Salt and pepper

In a large measuring cup, whisk together the water, orange and lemon zest and juice, garlic, ginger, chili paste, soy sauce, ketchup, brown sugar, vinegar, and cornstarch. Set the sauce aside for later. Bring a large wok or skillet to high heat and saute the veggies and mushrooms in vegetable oil until the veggies are tender and the mushrooms are cooked through, about 5 minutes. Add in the shrimp and cook until the shrimp are just cooked all the way through. Add in your sauce and bring everything just up to the boil, stirring constantly until the sauce tightens up. Serve immediately with rice or noodles. Enjoy!

If you have any questions or have anything that you’d like featured in a future post on The Renaissance Beard, don’t hesitate to contact me or leave it in the comments.

Be sure to check out The Renaissance Beard Youtube Channel here.

 

 

 

 

How to Make Sausage Rolls with Sharp Cheddar and Caramelized Onions

How to Make Sausage Rolls with Sharp Cheddar and Caramelized Onions

Sausage Rolls, although common in Australia and the UK, are not well known here in the US, but they should be! The simple combination of sausage and puff pastry creates something awesome that is perfect as a party food or for something to make ahead for a great lunch. My recipe takes regular old sausage rolls one step further with the addition of sharp cheddar cheese and caramelized onions. I hope you enjoy! Below is the video and full recipe.

Sausage Rolls with Sharp Cheddar and Caramelized Onions

1 lb ground sweet Italian pork sausage

1 2-count package frozen puff pastry

2 onions, sliced

1 garlic clove, finely minced

1 tsp fresh thyme

4 oz. extra sharp white cheddar

2 Tb Dijon mustard

2 Tb honey

1 egg, beaten

3 Tb Panko bread crumbs

1 Tb sugar

2 Tb olive oil

Salt and pepper to taste

 

Saute the onions, sugar, and garlic in the olive oil until the onions have caramelized, about 15 minutes. Season with salt and pepper and set aside to cool. While the onions are cooling, mix together the mustard and honey. Combine the sausage, cheddar, bread crumbs, thyme leaves, and cooled onions. Mix using your hands until the ingredients are thoroughly distributed throughout the sausage. Lay out the puff pastry and, with a pastry brush, paint on a layer of honey mustard about an inch and half wide. Form your sausage meat into a shape that resembles a log and lay it on top of the honey mustard layer. Carefully roll the puff pastry up over the sausage and trim the puff pastry so that there is just enough to connect and seal. If you leave too much, the pastry will be too thick to fully cook and will be gummy instead of light and flaky. Apply a layer of egg wash, push the edges together, and lay the rolls seam side down. Cut each roll into quarters and place seam side down on a greased baking sheet. Cut two small vent slits on each roll and paint each roll with the egg wash. Bake at 400 degrees for about 35 minutes or until the rolls are golden and the sausage is cooked through. Enjoy!

 

 

If you have any questions or have anything that you’d like featured in a future post on The Renaissance Beard, don’t hesitate to contact me or leave it in the comments.

Be sure to check out The Renaissance Beard Youtube Channel here.

How to Make Thai Peanut Sauce

How to Make Thai Peanut Sauce

This recipe is the product of one of the cooking classes I taught a few months back, and it was a huge hit then. It’s easy, only takes a few ingredients, and takes only seconds to throw together in your blender. It’s also incredibly versatile. It can be used as a dipping sauce, as the sauce in chicken stir-fry, and, if you thin it out, as a salad dressing. One of my favorite uses for this sauce is in my Thai Chicken Wraps. You can find that recipe here. The video and full sauce recipe are below. Enjoy!

Thai Peanut Sauce

1 cup smooth peanut butter

1/4 cup low-sodium soy sauce

2 tablespoons Sriracha or Sambal Oelek red chili paste

2 tablespoons dark brown sugar

2 limes, juiced

1/2 cup hot water

Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or

blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce;

you may not need all of it. Enjoy!

 

If you have any questions or have anything that you’d like featured in a future post on The Renaissance Beard, don’t hesitate to contact me or leave it in the comments.

Be sure to check out The Renaissance Beard Youtube Channel here.

The Ultimate Three Meat Meatloaf

The Ultimate Three Meat Meatloaf

This recipe combines ground beef, lamb, and pork together into the ultimate meatloaf. Flavored with onions, wine, and fresh herbs, this is guaranteed to be the most flavorful and comforting meat loaf you’ve ever tried. If for some reason lamb and pork aren’t your thing, this recipe still works if you use nothing but beef. Check out the video and full recipe below. Enjoy!

Ultimate Three Meat Meatloaf

1 lb ground beef

1lb ground pork

1lb ground lamb

3 onions, chopped

3 celery ribs, chopped

2 garlic cloves, minced

1/4 cup Worcestershire sauce

2 Tb tomato paste

1/2 cup red wine

1 tsp fresh thyme leaves

1/2 cup oats

2 eggs

1/2 cup ketchup

1/2 cup Dijon mustard

1/2 cup dark brown sugar

Olive oil

Salt and pepper to taste

Heat a large saute pan over medium high heat. When the pan is hot, add in 2 Tb of olive oil, the onions, the celery, and salt and pepper. Cook until the onions and celery have softened, about 5 minutes. Next, add in the Worcestershire sauce, wine, tomato paste, garlic, and thyme. Cook all of this together until the wine has reduced and the garlic has softened, then remove the mixture from the heat and allow it to cool. You will be mixing the meatloaf with your hands, so be sure to let the onion mixture cool thoroughly. Combine the three meats, oats, eggs, onion mixture, and salt and pepper in a large bowl. Mix thoroughly, the best way is with your hands, and then form into a loaf in a large oven safe dish. Mix together the ketchup, mustard, and brown sugar. Pour the mixture evenly over the top of the loaf. Bake at 400 degrees for about 1 hour or until a meat thermometer reads 160 degrees when inserted into the center of the loaf. Cut into slices and enjoy!

 

If you have any questions or have anything that you’d like featured in a future post on The Renaissance Beard, don’t hesitate to contact me or leave it in the comments.

Be sure to check out The Renaissance Beard Youtube Channel here.

Oven Fried Honey Sriracha Lime Wings

Oven Fried Honey Sriracha Lime Wings

These wings give you all the crispy goodness of a deep fried wing straight from your oven. That’s right, no fryer. No mess. And did I mention that the honey, sriracha, lime sauce is amazing? These are perfect for a Super Bowl party or any other get together. You are going to love them! Check out the video and the recipe below.

Oven Fried Honey Sriracha Lime Wings

4-4.5 lbs chicken wings

1 tsp garlic paste

1 tsp ginger paste

3 TB soy sauce

1 TB sesame oil

1/2 cup honey, good quality

1/2 cup sriracha

1 lime, zested and juiced

1 bunch green onions, finely chopped

Sesame seeds

Salt and Pepper

Olive oil

 

If your wings are not broken down into drums and flat, see the video above. Pat your drums and flats as dry as possible, season with salt and pepper, and toss gently in about a tablespoon of olive oil. Spread them out on a sheet pan and roast in a 450 degree oven for anywhere between 40 and 75 minutes depending on wing size. Wings should be fully cooked and very crispy.

For the sauce, combine the honey, sriracha, soy sauce, sesame oil, garlic, ginger, lime juice and lime zest. Cook at a low simmer for the duration of the cooking time of your wings.

When the wings are cooked and crispy, toss with the sauce and garnish with green onion and sesame seeds. Enjoy!

 

If you have any questions or have anything that you’d like featured in a future post on The Renaissance Beard, don’t hesitate to contact me or leave it in the comments.

Be sure to check out The Renaissance Beard Youtube Channel here.