THE BEST EGGS BENEDICT (WITH PRESSURE COOKER PULLED PORK!) SAM THE COOKING GUY

we felt like breakfast so we're making a pulled pork benedict and if you miss it max will kick your pickle [Music] he actually won't because he couldn't really probably he weighs like 130 pounds soaking wet i think you got the upper hand in this but he means well and what he means is that you don't want to go anywhere because it's going to be fantastic couple things to do first we'll make a little rub get it on our pork we saute it throw it in the pressure cooker with a couple other little things while it's cooking the green chili hollandaise the pickled red onions oh we gotta poach some eggs too with no shortcuts today folks no freaking shortcuts let's start though with the little uh rub thing for the pork and we begin with chipotle chili powder look don't get all wrapped up in amounts here just do what looks right some oregano some onion powder garlic powder some smoked paprika big pinch of salt and pepper and we mix with our finger max like this what's your standard lineup of seasonings i use it all the time and now some people [ __ ] me out for it and i don't know why look if you don't want to have a thousand seasonings in your pantry use what you got all right next the pork so this is a four pound boneless pork shoulder we'll just get it out of the package and we're gonna have to take off the netting because that is not helping us today off it comes we throw it over there and look at what we've got just this kid with this fat layer right here that's uh we're going to leave maybe i'll take a little bit of it off but the fat is really going to help make this thing outstanding and so i'm going to end up cutting this into chunks because it'll cook faster and we want that but if there's a little too much fat like here let's get rid of this hunk maybe just a little bit here we'll get rid of some of this but the fat is one of those things that yes it's flavor but it's also what gives this really delicious kind of sort of slippery mouth feel one of my favorite parts so don't take it all away but you know you got more than you really need so we'll trim it down a little bit maybe a little bit here but i think we're okay so now these guys are gonna get chopped like this oh and i don't know about eight to ten chunks those are good this guy's good here maybe a little fat right there and then we continue so now we need to put the seasoning on but before we do i'm going to give them a little avocado oil give everybody a nice little coating it'll help the seasoning stick and then when we give these guys a quick little saute in our pressure cooker it'll make everything better so everybody's oiled up a bit and we cover turn the pieces around beautiful and when they're all done we go over to our pressure cooker and we start giving them a quick fry pressure cookers have different settings and this is currently set at browning so we get some color on our pork pieces like this and you hear the sizzle when they go in and that's what you want we're gonna have to do this in a couple batches for sure because they won't all fit but the point is if you add some color to the outside by searing them in a relatively hot pan that will just develop more flavor rather than if you just put the pieces in the pressure cooker added the liquid closed it up and hit go so this won't take too long once we've got a little color we'll flip and then we'll do all the pieces and move on from there and after about oh even just 45 seconds or so you can see it's starting to get a little color on it we'll go maybe a couple minutes aside in fact i might as well throw another little piece in this corner just let it continue again it's a good step but if you don't do it because you don't want to or for whatever reason you're not gonna be uh making a huge mistake all right these guys can come out and in goes the next batch do the same and we move on perfect now we throw in everything else we're going to throw some onion in some whole cloves of garlic that i've peeled and if you get one of those after this is over you'll be very lucky because it's super delicious the rest of our pork the rest of our onion more garlic and then the liquid and for liquid we're going to use beef broth and beer about three quarters of a cup of each we've got a little bit more of our seasoning left we'll dump that scatter some of that around a little splash of soy maybe a couple tablespoons a couple tablespoons of apple cider vinegar we'll give it now a little push around just so everybody can get a little bit wet and we push around and we push her that's new it'll be a t-shirt soon and we push her in and with everything in there we put our lid on like this we lock it we set this to pressure so we were on browning we'll move this to high pressure there we'll give it one hour aka 60 minutes and we push start and away they go next up uh we could begin our green chili holland days you could use chili's out of a can or you could buy yourself an anaheim chili like this give it a little tiny bit of avocado oil all the way around then open up your grill toss it in gotta hope it went in and let it blacken all the way around and then when it has i'll show you what we do with it from there because it's it's great it's a great thing to do great thing to do so as i was thinking about what would be the components of this pulled pork benedict i hearkened back to an earlier time when my cookbook say on the cooking guy recipes with intentional leftovers came out and i did kahlua pork which is a hawaiian version four hours in the oven it's delicious but i made it with these pickled red onions and i thought damn it let's show the people we love how to make pickled red onions because they're so good and they add flavor to everything so we're gonna do that we start by slicing up some red onion and then we're just cutting like this thin right they don't have to be thick you don't really want them too thick and cut away and when you get to this little nub please be careful you don't want to hurt yourself that's what she said she might have said that to you she never said when you get to the little nub with me all right so we've got these done off to the side now these guys we're gonna put in a big bowl and separate them as they go in the rest perfect now we've boiled some water that we're gonna put on top steaming boiling careful careful very hot very hot just cover these guys up push everybody under a little bit set them off to the side give them about a minute or so maybe two now we make the pickling liquid so it's a cup of water two tablespoons of sugar teaspoon and a half of kosher salt a dozen or so peppercorns and a half a cup of apple cider vinegar and we mix and we push around except i've got nothing to mix with i'll mix with this you just want the salt and the sugar to dissolve as much as possible pretty good now at the end of a couple minutes of this happening with our onions we can pour off the water just be very careful try to keep as many onions as you can from flowing over the edge couple's okay i could have used a strainer if i was smarter i would have but i'm particularly dumb today that's good most of it's out we're good now we take these and we put them in a mason jar like this pick up the onions and in they go you should be able to get all of these in the jar one medium-sized red onion seems to fit perfectly and i don't know what size jar this is this is a wide mouth who knows something a little short on information today all right good good good next we take our pickling liquid give it one more stir and it goes take our lid i know you're used to seeing those metal lids but apparently restaurants are using them for cocktails with the jars because cocktails to go are now a real thing and there you set now this is going to go in your fridge for at least a couple hours overnight is better and i'll show you what they look like after but now we can start to make our hollandaise sauce so we've made hollandaise by blender today we make it by hand i have three egg yolks and i'm using what is considered a double boiler setup i don't want the egg yolks right on the heat so they would never so i would never cook them in a pan like that but when they sit on top of the steaming water they'll cook gently the way we want them to so the point right now is just to start to beat these until they get light yellow and now we can give them about a tablespoon of lemon juice so a couple of these halves in here without the seeds we'll start to do what we want add the beautiful lemoniness that we want and we beat now until they become like a much lighter yellow this is probably a couple minutes of your time and you want to keep it moving because we don't want scrambled eggs dewey max no no chance no boy switch hands if your arm gets tired or just keep going with this the way it is oh god i made a terrible mess i didn't mean to and as it starts to get a little lighter and a little thicker we're gonna get ready to start putting some butter in the important part is when we add the butter because the butter's hot it has to be because we're adding it in melted and if you put it in all at once you're going to end up with scrambled egg for sure which we don't want so we add a little bit at a time and that will look like this literally i'm just going to go a few drops i'm adding a stick of butter to this again a little more whisking whisking whisking the whole time don't let it turn to eggs little more a little more we're just going in a few drips at a time obviously you can see that it's still way too thick to be hollandaise and we have all this butter to go but i really want to encourage you just to take your time you're going to want to dump it all in and don't because you're going to end up with bad you're going to end up with nothing that you've wanted and if you've been good here's where we're at beautiful hollandaise we need a little pinch of salt and pepper so let's do that and the purists will say no no not black pepper sam it must be white pepper to which i say i don't own white pepper so give me a break so now a little taste just to see how we're doing and that's the thickness that you want oh it's glorious oh it's glorious so a quick taste oh snap it's fantastic you want to keep this warm keep it right there on low it'll keep it a lovely consistency and temperature if you try and heat it any other way you're going to ruin it it will break and that means it'll get clumpy and gross and nobody wants that but we forgot something that has to go in here remember who knows our anaheim chili oh our chili yes our chili it's 20 21 and if you're thinking about making a career jump setting yourself up for a new side hustle or just need to stimulate your mind a little bit which by the way we could all use skillshare is the way to get there it's an online community with thousands of classes taught by talented creative people who are actively involved in the things you want to learn about and right now i am totally engrossed with iphone filmmaking by caleb babcock and niles gray they give you tons of information like what gear to use tips on shooting and editing remember that amazing teacher from school that you could actually learn from and did well that's skillshare hey it's a creative world somebody's got to teach it and so if you use the link in my description you'll get a free trial of the skillshare premium membership here's our chili lovely blackened i'm gonna take the kid off of here put them in this little plastic container put a lid on our pork's ready look it's down to zero i'll turn it for you maxi it's down to zero but now it will release the steam naturally and in about 10-15 minutes it'll be ready this on the other hand we'll leave for five minutes then we'll be able to get rid of the blackened outside and then cut it up for our holland days it's like science class like i caught a bug look mr johnson look what i have in my container it's my neighbor's frog but it's not it's really our our buddy and you can see what happens after it steams it starts giving up its skin and that's what we want it to do because underneath is the magic underneath is this beautiful softened pepper hello my friend hello my pretty we'll just take this off try and get it off nicely all the way around just like this gentle gentle gentle and what's interesting is if you get a little bit of this skin it's just flavor if you've ever bought a jar of roasted red peppers you notice that there's always some of the burnt skin in it so just open it up and get rid of the seeds we don't want those but the rest of this without that is what we want in a little pile cut it up and we'll stir it into our hollandaise and then they go and i think what would be fun to add to this is one more thing chipotle chili powder just a nab of it of chipotle chili powder that's all not trying to make a big deal out of it the flavor is already in our pulled pork so why not carry it through here now have another little taste make sure you get some chili that stop the presses just stop them there actually are no presses but damn the bite of the the the anaheim the chipotle chili powder that is the hiding the brand because it's not pimped chipotle chili powder should be in your arsenal and to the people that say dude you use all the same stuff all the time okay yeah i do guess what i'm fine with it the pork the pork is releasing the steam i say it's time to get our uh poached egg on toast a bun and we're there so almost simmering water with a couple tablespoons of vinegar in it it helps the yolk to set so what we're gonna do we're going to swirl like this to make a little baby vortex our egg is in a cup we'll bring the cup edge down to the water's edge and slowly drop it in and over the next couple of minutes that's going to turn itself into a beautiful poached egg i'm going to show you how to know when it's ready and maybe the best trick ever for making poached eggs okay so it's been a i don't know minute and a half or so and if we take this gently here's the white you push on it you can see there's liquid in there it's like a little balloon right you don't want there to be liquid there the yolk yes but still around here it's not ready so in it goes turn it over if you want it's pretty hearty at this point but we're making sure that the white is not runny because that's gross runny yolk hard white perfect other way around oh but when it is ready and you think that the white is firm the yolk is still soft you could serve it right then or i promised you a trick ready boys you take your egg you put it immediately into ice water now now we're talking it stops the cooking right away but it lets you now use this in 10 minutes in two hours even the next day simply by taking this egg and slipping it in to simmering water for one minute when i have to make a whole bunch of uh poached eggs for an event for people for brunch for benedicts like last minute poaching for a lot of people is fraught with anxiety because you never know if you're going to f1 up so this lets you make perfect poached eggs on your schedule stick them in the fridge and then when you need them back into the simmering water bob's your uncle they're ready to go i've made them up to two days in advance made them on a friday served them sunday morning the only thing people said was wow this is delicious never is this an old egg did somebody cook this egg a few days ago because i don't really like it there's none of that they'll never know and it takes the heat off of you so now we're just going to put that back in when we're ready and speaking of ready guess who's wanting to be open a little friend so now we can open this because the steam has released automatically and a voila look how pretty that is but what's more important is this do you see it shredding i can't even pick it up without not just busting away fantastique so let's do this let's take it out we'll put it in our bowl look it i mean i could do that with my eyelids it'd be silly and it would burn like hell so i'm not going to but the onions are in here the little whole garlic cloves snap this is gonna be the best and i'm telling you right now this fat is just going to be more flavor for you and you want to hang on to this juice because you should put it in a container stick it in your fridge take the fat off the top tomorrow and then put it in your freezer because this you can add to all kinds of things forever down the road all right let's go we'll start with our bun perfect our pickled onions these are the ones that uh we just made now these ones i made uh a couple hours ago so you can see the color starting to intensify and tomorrow be even better so let's put some of these on none of the liquid don't want liquid we just want that amazingness [ __ ] you know the little snappy bite that you're going to get from these is really going to be tremendous i'm going to take my egg and slip it into the water for one minute as promised there we go we'll give that a one minute countdown but in the meantime let's put some pork on i added some of the juice in here to keep it moist look it oh oh gosh and more because don't be cheap right what do we always say don't be cheap max don't be cheap alan allen don't be cheap now here comes our egg we take it out i like to just touch it to a paper towel or towel towel because i don't want it to be wet we'll sit the kid on top like that and now this green chili hollandaise comes in for the win thick rich and unfreaking believable and there's nothing left to do well there is let's admire what we've got we've got a gorgeous lair obviously not an english muffin i thought something a little more substantial would be in order here or pickled red onions are gorgeous pork flavored insanely tasting delicious the perfect egg and this green chili hollandaise and you know every benedict requires one money shot and that is this boom just let it rain yolky deliciousness mamma mia so let's just do it oh gosh so let's just come down here see if i can make this happen some egg the pork the perfect bite i mean i got nothing here folks i'm telling you the spice that's come on out of this from everything from all parts the snap of the onions that hollandaise just brings it all together damn we've done some good work here today i know these boys are anxious are you anxious oh yeah a little bit a little bit we'll make sure you want to do i want to do another regional dish soon so everybody should comment what we should be doing another regional dish the boy wants all right bring it on how about like some lamb brains from calgary alberta you down with that perfect in a sandwich perfect you wouldn't eat it thanks for being here make this make everything look here's the takeaway you don't want to make your own hollandaise use a package mix but just add more lemon juice you don't want to make your own pulled pork you could buy the pulled pork in a microwavable thing from the supermarket and add more flavor to it but if you're going to just put the i mean just make this forget it don't cheat make this oh [ __ ] see ya you

Channel: SAM THE COOKING GUY

Views: 526,364

Keywords: sam the cooking guy, cooking, sam cooking, eggs benedict, benedict, sam the cooking guy eggs, sam the cooking guy eggs benedict, sam the cooking guy pulled pork, best pulled pork, best pork, sam the cooking guy best, sam the cooking guy best pulled pork, cooking pork, cooking pulled pork, best eggs benedict, best eggs, best benedict, best eggs Benedict sam the cooking guy, pressure cooker, sam the cooking guy pressure cooker, pressure cooker pulled pork

Id: VkmA8y1g67I

Length: 26min 2sec (1562 seconds)

Published: Wed Jan 27 2021