Stuffed Pork Loin in the pressure cooker

I adapted this recipe from Food and Wine magazine so it would cook quickly in the pressure cooker. Leftovers made great Cuban sandwiches.

Ingredients
1 10 oz. package of frozen chopped spinach, thawed
1/4 cup freshly grated Parmesan cheese
1 garlic clove, minced
1 1/2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
one 3-pound boneless pork loin, butterflied
1/8 pound thinly sliced prosciutto
3/4 cup chicken stock
1/4 cup dry white wine
1 teaspoon all-purpose flour mixed with 1 tablespoon of water

directions

1. Squeeze any excess water from the chopped spinach. In a medium bowl, mix the spinach with the Parmesan cheese, minced garlic and 1/2 tablespoon of the extra-virgin olive oil. Season with salt and pepper.
2. Set the pork loin on a work surface, opening it like a book, with the cut side up. Season the inside of the pork loin generously with salt and pepper. Cover the pork loin with a single layer of overlapping prosciutto slices; spoon the spinach filling into the center of the pork loin. Shape the filling into a log that runs along the center of the loin. Roll up the pork loin and tie it with kitchen twine at 1 1/2-inch intervals. Season the pork loin generously with salt and freshly ground pepper.
3. Heat the remaining 1 tablespoon of extra-virgin olive oil in a 6 quart pressure cooker until shimmering. Add the pork loin and cook over moderately high heat until browned all over, about 10 minutes.
4. Pour off any excessive fat from the pressure cooker and add the chicken stock and wine bring to a boil, scraping up any browned bits from the bottom of the pan. Lock the lid into place and bring to high pressure. Reduce heat to lowest temp needed to maintain pressure and cook for 25 minutes. Quick release pressure and open cooker, turning lid away from you. Use an instant-read thermometer inserted in the thickest part of the meat registers to see if it's 145°. If needed cook another minute or two until temperature is reached. Transfer the pork loin to a large platter or cutting board, cover loosely with foil and let stand for 15 minutes.
5. Skim off visible fat from the juices and bring up to to a boil over high heat. Boil until reduced to a few tablespoons. Add any pork juices from the platter and bring to a boil. Whisk in the flour slurry and simmer until slightly thickened. Check seasonings.
6. Untie the pork loin and carve the meat into 1/2-inch-thick slices. Arrange the slices on plates, drizzle with the pan sauce and serve.

Southern Vegetable Pie

I got this recipe out of Bon Appetit' and adapted it slightly. I believe that the original came from Cornerstone Farm Bed & Breakfast. It is not a pie so much as a savory bread pudding. I served it to 20+ guests at Ruth's 50th birthday brunch. I tripled the recipe and had a lot of leftovers which were delightful. I cooked the veggies a day ahead along with prepping the bread and then assembled and baked the morning of the brunch.
Lots of people asked for the recipe and you can trust them....

2T. olive oil
12 oz. zucchini, cut into 1/4 inch slices
8 oz. mushrooms
1 large red onion, thinly sliced
1 yellow bell pepper, seeded, thinly sliced
1 red bell pepper, seeded, thinly sliced
1 green bell pepper, seeded, thinly sliced
3 garlic cloves, minced
1 T. fresh thyme, chopped or 1 tsp. dried
6 large eggs
1/2 cup whipping cream
1 tsp. ground black pepper
4 cups 1/2 inch cubes day-old crust less French Bread
2 cups (packed) Swiss cheese (about 8 oz.)
1-8 oz. pkg. chilled cream cheese, diced

Preheat oven to 350. Butter 13x9x2 inch glass baking dish. Heat olive oil in heavy large pot over medium- high heat. Add zucchini, red onion, mushrooms, bell peppers, garlic and thyme, and saute until vegetables are just crisp tender; about 15 minutes. Cool briefly. Whisk eggs, whipping cream, salt and pepper in large bowl to blend. Stir in bread cubes, Swiss cheese and cream cheese, then vegetables. Pour into prepared dish. Bake pie until egg mixture is beginning to brown on top and bubbling at edges; about 45 minutes. Let stand 10 minutes. Cut into squares and serve warm.

Wood Fired Pizza from your gas grill!

So we thought we'd experiment. We like wood fired pizza but that is way down on the list of things to build at Buzzards Peak so what might be tasty and not heat up the entire house during this scorching (haha) summer heat? I bought a pizza stone at Goodwill ($3) so I didn't break the one, I just realized, that I got at a garage sale (like $5).
I put the stone on the cold gas grill and turned all three burners on to low and then gradually increased the heat until it was around 500 degrees in there.
Then we put some wood chips in metal smoker box and got that really smokin'. You can use an aluminum pie tin or foil with some holes poked in it for the chips, too.
So, when it's got a lot of smoke coming out, slide your homemade pizza onto the hot stone with a pizza peel and close the lid. No peeking for about ten minutes to keep the smoke in. Then peek and see if the cheese is melted and the center bubbly. when it is use your peel to take the pizza out.
It won't be a browned on top because there is no upper heat element like in an oven but my. did it taste good!

Pressure Cooker Cold Yogurt and Barley Soup

15 minutes at high pressure

Serve this mint scented soup well chilled on a hot summer's day for a refreshing meal. the flavor of the stock really shines through so make sure you use something tasty.

1 tablespoon butter
1/2 cup finely chopped onion
4 tablespoons ) pearl barley, rinsed
5 cups chicken or vegetable stock
3 cups plain yogurt, lightly beaten
3 tablespoons chopped fresh mint
(or a combination of 2 tablespoons dried mint
and 1 tablespoon minced fresh parsley)
pinch of ground cayenne pepper
Salt

Heat the butter in the pressure cooker and sauté the onion until it is wilted. Stir in the barley and the stock. Lock the lid in place and bring to pressure, then lower heat just to maintain pressure, and cook 15 minutes. Allow pressure to drop by the natural release method.
Remove the lid, turning it away from you. Cool, then transfer to a container and refrigerate until well chilled. Stir in the yogurt and 2 tablespoons of the chopped mint. Season with salt and cayenne pepper, garnish with the remaining mint and serve very cold.__

Guest Chef- Shel! And Berry Cobbler

Hi, Shel, Thanks for the recipe. I made it last weekend with peaches and blueberries. The peach juice made it a little runny so next time I would toss them with a little flour or cornstarch to keep the juices thick. It was really good. I like the crunchy bits of caramelization around the edges. We took it to a friends for dinner along with some homemade vanilla bean ice cream.

BERRY COBBLER
3-4 Cups blackberries, huckleberries, or blueberries, fresh or frozen
1 Cup flour
1 Cup sugar
2 Teaspoons baking powder
one-fourth Teaspoon salt
1 Cup milk
2 Tablespoons butter or margarine
Vanilla ice cream, milk or cream

Preheat oven to 400 degrees. If using fresh berries, wash, drain, and pick off any stems or leaves. Remove frozen berries from freezer just before mixing batter. Mix flour, sugar, baking powder, salt, and milk. Beat until smooth. Place butter in a 10X6 inch {I use an 8x8 or 9x9 square pan} or other shallow 1-quart baking dish and melt in oven. Turn batter into dish, then add berries. Bake 35-40 minutes for fresh berries or 45-50 minutes for frozen berries. Crust rises to top and browns. Serve warm with ice cream, milk, or cream. Makes 4-6 servings. Recipe can be doubled and made in a 9x13. Also, You can use more butter if you want. I usually just use the original 2 tablespoons, but on occasion I have used 4 to 8 tablespoons if I want it richer. They’re all good.

Pesto of arugula and garlic scapes

This was an interesting version of pesto.
Take a bunch of arugula and a large handful of garlic scapes and coarsely chop. Put in food processor with metal blade. Add a handful of toasted nuts, I used pine nuts, and a handful of grated parmesan cheese and a good dose of salt. Begin processing and then drizzle in olive oil to give it a good smooth consistency, but not runny.
This stayed a really nice bright green color. When it was tasted cold it had a nice sharp bite but then really tempered when tossed with hot pasta. I am thinking it would be great on grilled fish.


We also used ours in a chicken roulade that was stuffed with the pesto and goat cheese.

Roasted Beets

Delicious as is or in salad with Blue cheese and toasted nuts.

Put scrubbed beets in an oven proof baking dish. Add a few tablespoons water and drizzle with olive oil.
Cover with foil and bake at 425 until they can be easily pierced with a skewer or knife.
when cool enough to handle slip the skins and slice.

If your beets are really large, cut into halves or quarters before baking, still leaving the skins, tops and root ends intact.

Risotto with Prosciutto and Radicchio

I love risotto and it is so fast in the pressure cooker. I am posting a basic recipe with options for add- ins listed at the end.

For the prosciutto and radicchio recipe saute a couple ounces of thinly sliced, chopped prosciutto along with the onions. At the end stir in a small head of radicchio that has been very thinly sliced. cook until wlited and rice is al dente'.


6 minutes high pressure – 2 to 4 minutes additional cooking
2 Tb. Olive oil
1-cup minced yellow or white onion
1 1/2-cups Arborio rice
1/2-cup dry white wine
4 cups chicken or vegetable broth-divided
1 tsp. salt
3/4 c. grated Parmesan cheese

Set pressure cooker over medium heat and heat the olive oil, until it ripples. Add the onion, cooking until it is translucent, about 5 minutes. Add the rice, tossing to coat with the oil, and cook, stirring until it has a nutty aroma, about 1 to 2 minutes. Continue stirring and add the wine.
When the wine is completely absorbed, add 3 1/2 cups of broth, lock the pressure cooker’s lid in place and bring to high pressure over high heat. Lower heat to maintain temperature and cook for 6 minutes. Quick release pressure and remove lid, tilting away from you. Return to low heat, stirring constantly until rice is tender, but chewy and the sauce becomes creamy and thick. Add more broth, if needed. Stir in Parmesan. Serve immediately.

Stir-in options****
∑ 10 oz. frozen peas, rinsed, 3/4 C. Parmesan Cheese- drizzle with a couple teaspoons high quality balsamic vinegar.
∑ Drizzle with white truffle oil
∑ Steamed asparagus and sun-dried tomatoes
∑ Pesto
∑ Fresh chopped herbs
∑ Shrimp sautéed with garlic and plum tomatoes (use shrimp shells to make broth for the risotto)
∑ Leftover, cooked vegetables, chopped.

Zane ...RIP...July 20, 2007

He was not only a greyhound, but a party hound. We will miss him...

Times change

For those of you who don't know I am now working three quarter time for the man. This is in addition to my private practice. Monday was my last day at my personal chef job so I'll have a few more hours in the week, now.
It has been a difficult adjustment and I am finally getting a grip on my time management. So postings have been slow and I miss them. Also with me gone during the days and, up until now, three weeknights cooking has been on the back burner. HAR HAR. Get it?
Anyhoo, our CSA has started again hooray!!!


No picture but we made an excellent grilled tuna salad.
The salad consisted of delightfully tender butter lettuce, delicious sweet strawberries, leftover corn off the cob and some hard Chinese noodles for a little crunch.
The dressing was mac nut oil, TJ's orange muscat vinaigrette, shallots, squeeze of lemon huice and Salt and pepper.
Tuna was simply oiled nad grilled with S&P and served on top of the salad.

We were amazed by how well all the flavors went together for something so simple.

Try it, you'll like it!

Masa Cakes with Black Beans

Little corn cakes filled with yummies

Get some masa harina. Mix 1 cup of the corn meal with about 3/4 cup warm water to make a dough the consistency of soft cookie dough. Roll into 2 inch balls and then cover the ball with a piece of plastic wrap and flatten with a press or the bottom of a frypan.
Cook on a griddle over medium heat on each side until ALMOST cooked through. Remove from griddle, let cool for a minute and then pinch up edges to form a little cup shape.
Put back griddle with cheese or warmed fillings in the cup and heat thru. Top with lettuce, tomato, whateva'.
We like savory black beans or chicken or TVP mixed with taco seasonings.

White Bean and Potato Ragout with Rosemary

2 Tb. olive oil
3 cloves garlic
1 cup diced tomatoes, fresh or canned
1 large russet potato, peeled and cut into 1/4 inch dice
1/2 cup water
1 small zucchini, cut into 1/4 inch dice
2 tsp fresh rosemary, finely chopped
2 cups cooked white beans ( or 1 15 oz can, drained)
Salt and pepper to taste
optional: handful of fresh spinach leaves

In large saute pan, warm oil and add garlic. cook gently to soften- do not let brown. Add tomatoes, potato and water. Cover pan and cook over medium heat until potato is nearly cooked through, about 12-15 minutes.
Add zucchini and rosemary. Cook 5 minutes. Stir in beans and spinach, if using. Warm beans thru and cook until spinach is wilted.

Cardamom Rolls

For those of you who love cardamom as much as I do, and I know you are out there, you MUST try these rolls from the November '06 issure of Sunset Magazine.
I halved the recipe, but after trying them I was sorry I didn't do the whole thing and freeze one pan for next weekend. I will next time!
If you do halve your recipe consider this: If it says to roll out to a 2x2 square half of that would be 1x1, right? Uh,... no. It would be 1x2 and then begin rolling from the narrower side. Mine still turned out fine, just not as many turns in the dough.
Enjoy!





Cardamom Rolls

Ingredients
2 packages active dry yeast
1 cup unsalted butter, plus more for buttering pans
1/2 cup granulated sugar
2 large eggs
3/4 cup milk
4 1/2 cups flour, plus more for kneading
1 teaspoon salt
1/2 cup packed light brown sugar
4 teaspoons ground cardamom
3/4 cup powdered sugar
Preparation
1. In a large bowl, dissolve yeast in 1/2 cup warm water (about 110°). Let sit until foamy bubbles form on surface, about 5 minutes. Meanwhile, melt 1/2 cup butter in a pan over low heat and let cool just until warm. Let remaining 1/2 cup butter soften in a warm place until spreadable.
2. To the yeast, add melted butter, granulated sugar, eggs, 1/2 cup milk, 4 1/2 cups flour, and salt. Stir or mix in a standing mixer with a dough hook until smooth, 5 minutes. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
3. Butter two 9-in. cake pans. When dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll dough into a 2-ft. square, spread with softened butter, and sprinkle with brown sugar and cardamom. Roll dough into a log, pinching the seam to seal. Cut log into 16 pieces and arrange, cut sides up, in a single layer in cake pans. Cover with plastic wrap and chill overnight.
4. Preheat oven to 350°. Remove plastic wrap from rolls and bake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool in pan 10 minutes.
5. Meanwhile, make glaze: Whisk together 1/4 cup milk and 1/2 cup powdered sugar in a small bowl. Remove rolls from pans and drizzle with half of this thin glaze. Add remaining 1/4 cup powdered sugar to remaining glaze and drizzle over rolls. Serve warm.
Note: Nutritional analysis is per roll.
Yield
Makes 16 rolls
Nutritional Information
CALORIES 330(35% from fat); FAT 13g (sat 7.9g); PROTEIN 5.4g; CHOLESTEROL 60mg; SODIUM 286mg; FIBER 1.2g; CARBOHYDRATE 47g

Chocolate bread pudding, in the pressure cooker, of course!

30 minutes high pressure plus 10-minute natural release

1/2cup unsweetened cocoa powder
1/3cup hot coffee or 1/3 cup hot water plus 1/2 tsp instant coffee powder
3 large eggs, beaten well
1 1/2 cups half and half
1/2cup sugar
4 cups loosely packed 1/2” cubes stale, crust less bread
1-cup semi-sweet chocolate chips
Whipped cream or ice cream for garnish, if desired
Place cocoa in a large bowl and drizzle coffee over it. Run a fork through the mixture a few times to begin incorporating the cocoa powder.
Add the eggs, half and half, and sugar and use a hand-mixer or whisk to blend thoroughly.
Place 1/3 of the bread into a 1 1/2 quart soufflé’ or other heatproof dish that fits into cooker.
Pour 1/3 of cocoa mixture over the bread and distribute 1/3 of the chocolate morsels on top. Repeat this process twice more. With a fork, or your fingers, gently press the top layer of bread cubes into the liquid until they become deeply colored.
Set the dish in the middle of a large sheet of aluminum foil about 2 feet long. Bring the long ends up to meet and fold over several times, to seal, allowing some space on top for pudding to puff up. Bring the short edges of the foil together and press tightly to the side of the dish. Set a trivet or steaming rack into cooker. Lower the pudding dish onto trivet. Pour in enough water to reach halfway up the sides of the dish.
Lock the lid in place. Over high heat, bring to high pressure. Adjust heat to maintain pressure and cook for 30 minutes. Let the pressure drop naturally for 10 minutes and then quick release any remaining pressure. Remove the lid, tilting away from you, to allow any excess steam to escape. When steaming has subsided carefully lift dish from cooker and set on a cooling rack. Serve warm or cool to room temperature and refrigerate. Can be served warm or cold, garnish as desired.

Potatoes in the pressure cooker

Lorna Sass' New Potatoes with rosemary, garlic & olives

4 minutes at high pressure


2Tb. Olive oil
2 large garlic cloves, minced
1/2 tsp. fresh rosemary, minced
1 lb. very small red potatoes ( 1 1/2 inches in diameter), scrubbed
1/4 c. oil-cured black olives, pitted & coarsely chopped
1 c. veggie stock
Salt to taste
Garnish: fresh chopped parsley and freshly grated parmesan

1. Heat oil in cooker. Sauté garlic & rosemary for 10 seconds, then add
potatoes & toss to coat with oil. Add olives & stock.
2. Lock lid in place & over hi heat bring to high pressure. Adjust heat to
maintain hi pressure & cook for 4 min. Reduce pressure with a quick-release
method. Remove lid, tilting it away from you to allow any excess steam to escape.
Adjust seasonings, adding salt if desired. If potatoes aren’t quite done,
replace lid & simmer over low heat for another minute or two.
3. Strain solids from liquid with a strainer. Toss potatoes w. fresh parsley
& Parmesan. Serve.
Serves 4

Risotto in the Pressure Cooker

It has been requested that I post a few recipes for the pressure cooker. no photos with these, sorry.


6 minutes high pressure – 2 to 4 minutes additional cooking

2 Tb. Olive oil
1-cup minced yellow or white onion
1 1/2-cups Arborio rice
1/2-cup dry white wine
4 cups chicken or vegetable broth-divided
1 tsp. salt
3/4 c. grated Parmesan cheese

Set pressure cooker over medium heat and heat the olive oil, until it ripples. Add the onion, cooking until it is translucent, about 5 minutes. Add the rice, tossing to coat with the oil, and cook, stirring until it has a nutty aroma, about 1 to 2 minutes. Continue stirring and add the wine.
When the wine is completely absorbed, add 3 1/2 cups of broth, lock the pressure cooker’s lid in place and bring to high pressure over high heat. Lower heat to maintain temperature and cook for 6 minutes. Quick release pressure and remove lid, tilting away from you. Return to low heat, stirring constantly until rice is tender, but chewy and the sauce becomes creamy and thick. Add more broth, if needed. Stir in Parmesan. Serve immediately.

Stir-in options****
∑ 10 oz. frozen peas, rinsed, 3/4 C. Parmesan Cheese- drizzle with a couple teaspoons high quality balsamic vinegar.
∑ Drizzle with white truffle oil
∑ Steamed asparagus and sun-dried tomatoes
∑ Pesto
∑ Fresh chopped herbs
∑ Shrimp sautéed with garlic and plum tomatoes (use shrimp shells to make broth for the risotto)
∑ Leftover, cooked vegetables, chopped.

Edamame Salad

Yum... soybeans...


Dressing for salad:

juice from one large orange
1 Tb. sake
2 Tb. rice vinegar
3 Tb. olive oil
1 tsp. toasted sesame oil
2 tsp. grated ginger
1 tsp. maple syrup

Combine dressing ingredients and pour over:

1# frozen shelled edamame, cooked according to pkg. directions
6 oz. red radish, thinly sliced
1/2 large orange pepper, cut into 1/2" dice
1/2 small bunch asparagus, cut into 1" piece, blanched
***tip*** to easily blanch the asparagus, add to the edamame during the last two minutes of cooking time.**
1 TB. black sesame seed
1 to 2 tsp. gomasio, optional ( a delicious seasoning, popular in macrobitic cooking) Make your own or purchase pre- made

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

To make gomasio:
1/4 cup raw, unhulled sesame seeds
2 tsp. kosher salt or 1 tsp. sea salt

1 Place seeds in a dry frying pan and toast on low heat, shaking the pan occasionally, until a bit fragrant and they start to pop. Cover with a splatter screen if you have one to keep seeds in the pan instead of popping all over the place. That is a hot tip, people!

2 Allow the seeds to cool for about 10 minutes, then place in a spice grinder or food processor with the salt and pulse a few times until most of the seeds are cracked open. Do not to grind too fine: Leave some texture to the seeds.

3. When completely cool, store in a tighly covered jar.

I originally made this with a Japanese mortar and pestle (suribachi) but the processor method is quicker and easier.
However, if you don't have one, by all means use a mortar and pestle.



We tossed leftover salad with a few ounces of linguine and made a sturdier sidedish to accompany seared scallops. A sprinkle of soy sauce was good on the noodles.

African Style Yummy Yummy Yam Stew

Oil for cooking
1 Onion ,very large, chopped
1 Garlic clove , chopped
1 Swiss Chard bunch, cleaned, stems separated from leaves, both chopped
1/2 tsp. cinnamon
1 15 oz. Can Garbanzo beans, drained
1/2 c Raisins
2 medium yams or sweet potatoes , peeled, halved lengthwise and cut into 1/4 " slices
1 large can diced tomatoes with juice
1/2 cup water
Salt and pepper,-to taste
1/2 c bulger, raw
Tabasco sauce or hot sauce, to taste

Heat a very large saute or fry pan over medium heat. In a bit of oil, fry the onion, garlic and stems of chard until barely limp.

Add the cinnamon and cook until the fragrance is released, 10-20 seconds.

Add garbanzos, raisins, yams, tomatoes, water, salt and pepper.

Cook, covered, about 15 minutes or until yams are 3/4 of the way done.

stir in the bulger and place chard leaves on top.

Cover and cook until bulger is done, about 10 minutes.

Add Tabasco sauce to taste.

Serving suggestions*****

If you want, omit the bulger and serve over whole wheat cous cous or brown rice.
Or leave out grain completely.
Use fire roasted tomatoes or use two cups chopped fresh tomatoes.
Use spinach or kale instead of chard, omitting stems.

Get dressed!

My recipe for dressing has been requested. Goes well with poultry, pork and tofu cutlets.

Here goes.

1/4 cup olive oil
2 large onions, chopped very fine
4 large carrots, chopped very fine
4 stalks celery, chopped very fine

Saute above ingredients over medium to medium high heat for about 30 to 40 minutes, or until straw colored. Do not let brown. Keep and eye on the heat so that the veggies slowly caramelize without burning. Can be made ahead and frozen or will keep in fridge for a few days.

combine with:


8 to ten cups dried bread cut into 1/2 inch cubes, I used 1/2 spelt bread and 1/2 white buttermilk bread
2 eggs, lightly beaten
1Tb. chopped fresh thyme
Several fresh sage leaves, chopped
1 cup loosely packed parsley, chopped

Add broth, I used veggie, to moisten- somewhere between 4 and 5 cups. Not too wet or you'll have a soggy mess.

Put in a large greased cassserole and bake uncovered in a 425 oven for 15 minutes, reduce heat to 350 and bake another 25 minutes until completely heated thru and browned op top.

Happy New Year

In the great tradition of the south we had black- eyed peas for New Years Day dinner.
there are a million recipes for Hoppin' John and no two seem to be the same.
Here's how I made mine.

evoo (now in the dictionary!)
1 large onion, chopped
1/2 green pepper, chopped
couple stalks celery, chopped very fine so the Millers can't pick it out.
1 fresh bay leaf or two dried
1 pound dried black eyed peas, picked over and rinsed
1 small andouille sausage,removed from casing and cut into small bits, optional for vegetarians
1 cup chopped tomatoes
1 Tb. cajun spice
water to cover beans
Salt and pepper to taste

In a six quart pressure cooker, saute' onions, pepper, celery in some olive oil until limp.
Add the bay leaf and saute until fragrant.
Add the black eyed peas, the sausage, the tomatoes and the cajun spice.
Add water to cover by about 1/2 inch to an inch.
Lock lid into place, bring up to pressure and begin timing, reducing heat to just maintain pressure. cook for 15 minutes.
Remove from heat and let natural release for five minutes, then quick release any remaining pressure. Open cooker turning lid AWAY from you.
Check for doneness. I like mine really creamy.
Add salt and pepper to taste.If you need just a bit more cooking, simmer on the stovetop. If it needs alot more, bring back up to pressure for a few more minutes and then quick release.
Serve with rice, if desired. Oh, and a drizzle of hot sauce, of course!