By Lcey Berry/St. George Bosch Kitchen Center

I had been promising my friends I will make them some pulled pork sandwich using my pressure cooker. But as I don’t eat pork that idea had been on hold for more than a year. This weekend doing grocery shopping I actually remembered to get the ingredients. Here is pulled pork in fraction of time but with the same amazing flavor as slow cooked for hours. The recipe was for pork tenderloin with gravy but I decided to tweak it a little bit to make it into pulled pork sandwich. Substitute shoulder with tenderloin and no shredding you will have wonderful tenderloin recipe. Enjoy !

Ingredients:

• 1 Pork Shoulder (cut in 1/2 if necessary to fit into the pressure cooker)
• 2 Tbsp olive oil
• 3 Shallots (Sliced)
• 1/2 Cup Apple Cider
• 1 Cup Beef Broth
• 1 Tbsp Soy Sauce
• 1 Tsp Herbs de Provence

Method:

• Brown meat in olive oil, using your BRK Pot.
• When nicely browned add shallots.
• Cook for couple of minutes.
• Deglaze pan with cider and add the rest of the ingredients.
• Bring to boil and secure the pressure lid on.
• Set the pressure regulator to position 2 and bring to pressure.
• Cook for 20 to 25 minutes. (Cooking time may vary so check and improvise)
• Put in water bath.
• Take the roast out and thicken the broth.
• You can also use the wire whips in Bosch Universal Kitchen Machine to shred the pork. (Put the content and turn to speed 1 or use “M” momentary switch).
• Get to the consistency you want mix it with the broth. Ready to serve.

Sorry for the late announcement of the recipe contest result. Due to the large number of recipes that we received it was very difficult to choose just one winner. The entire recipes were wonderful and I would like to thank everyone for the support and the recipes. This post is all about the winner recipe. The winner gets free powerful, convenient  L’Equip Stick Blender.

The winning recipe is Crab Stuffed Trout and the winner is Thelma Babin. Congratulation Thelma. Your new stick blender should be arriving shortly after you send me an email at chandani AT kitchenresouce DOT com to confirm your mailing address. And here is the recipe for everyone else to enjoy.

As I haven’t included image of this recipe. I would like everyone to try this recipe and upload their picture then I will take the best picture from the bunch to publish in the blog with the recipe.

Crab Stuffed Trout

Preparation Time:1 hour

Servings:12

Ingredients:

• 12 Trout Fillets

Fish Glaze:

• 1/2 cup evaporated milk
• 2 tablespoons Italian Dressing
• 1 Tablespoon Yellow Mustard

Crab Filling:

• 1 cup yellow onion
• 1 cup green bell pepper
• 1 cup celery
• 2 tablespoons Olive Oil
• 1 cup Crab Meat
• 1 8 ounce package velvetta cheese

Method:

• Spray a 12 cup muffin pan with cooking spray. Set aside.

• Mix the milk, Italian Salad Dressing and yellow mustard to form the glaze. Baste each filet with glaze. Line the sides of each muffin cup with a fish fillet, making sure to overlap edges of fish. Bake at 425 degrees for 30 minutes. This will form a cup for the crab filling. When fish is done, set aside.

• While fish is baking, use a Alligator Chopper with Collector and chop onion, bell pepper and celery.

• Heat Olive oil in 3-quart saucepan and pour chopped vegetables. Sauté 10 minutes. Add crabmeat and cheese and simmer an additional 15 minutes until cheese is melted.

• Mix well, then fill fish cups with crab filling. Bon appetite!

Click on the image to see the Full image of Blender.

Click RECIPE CONTEST to enter.

I have a special announcement to share with everyone today. As our blog is dedicated to recipe, on the occasion of bringing our blog to you we are running a small recipe competition. We need your help to make this competition a success. So let’s tell everyone about the competition. The prize is as amazing as the competition itself.  It’s a beautiful L’EQUIP stainless steel stick blender with four interchangeable blades that crushes, mixes, chops, blends, whips, purees and minces.

The rules are easy and simple. All you have to do is submit a recipe. Yes it’s as simple as that. Recipe must be original using one of the products sold by Kitchen Resource, LLC and little hint of creativity. Weather you love grilling, baking, slow roast, whatever your specialty is share with us.  You will get a chance to make that blender yours and feature your recipe in our blog with your name. The competition ends Sep.13, 2009.  Winner will be announced on the blog and in dealer convention 2009.

So, what are we all waiting for lets click on the link and take a first step towards making that blender yours.

CONTEST RULES.

Ingredients:
•    1 Can of beer
•    ¼ Cup olive oil
•    ½ Cup balsamic vinegar
•    ½ Cup red wine vinegar
•    1 cup Xagave
•    2 Chopped shallots
•    1 Tablespoon fresh grated ginger
•    1 Teaspoon salt
•    1 Teaspoon pepper

Methods:
•    Mix all ingredients in a blender.
•    Place round steak, flank steak or other meat in marinade over night.
•    Grill on hot grill to desired level of doneness.
•    Simmer the leftover marinade until nice and thick.
•    Server it as a sauce on side.

Note: For more information about XAGAVE.

Ingredients:

•    2 cups Tomato sauce
•    ½ cup Water
•    ½ cup Balsamic vinegar
•    1/3 cup Xagave
•    ½ tbsp Onion powder
•    ½ tbsp Garlic powder
•    ½ tsp Salt
•    1 tbsp. French’s mustard
•    ¼ cup Worcestershire sauce
Note: This sauce is great on chicken, pork or beef and it stays in refrigerator for weeks.
Methods:
•    Combine all the ingredients in a blender and blend until smooth.
•    Pour the mixture into a saucepan and bring it to boil.
•    Immediately reduce to a simmer and let it simmer for 45 minutes until thick.
•    Enjoy your sauce.

Note: For more information about XAGAVE.