annalchyu, those juices that ran out are on the surface of the meat too. I have no concerns about bacteria and toxins in reusing the marinade as long as it is boiled. I'm not always in the mood to make a sauce so sometimes I throw it out but sometimes I boil it into a sauce. Even botulism toxin (which I wouldn't expect in the marinade) is broken down by boiling, for most of the other bacteria of concern it is the bacteria not toxins that are the concern. If that wasn't the case, eating the meat would be a problem too. Also, it depends what I've put in it. For example if it is a citrus juice based marinade, the sauce may taste better with a fresh squeeze of citrus in it instead of boiled to death citrus juice so I'd probably toss the marinade and start fresh for taste, not health reasons. fenworth, I usually deal with the BBQ utensil issue by leaving the business end of the utensil in the BBQ so it gets heated along with the meat.

Wow. I only missed this by a week? ;- My apologies Maureen, my life's been a little topsy-turvy lately and my time on these forums is pretty limited. Puerco Asado (Pork Roast) is a classic Cuban dish. I highly recommend you first try the quintessential Cuban Garlic Sauce, Mojo Criollo (Moho Cree-o-yo). Make extra if you like, because it'll last for weeks, refrigerated, and you can use the sauce over pork, chicken and it's also served over root vegetables, like yuca (cassava). Mojo Criollo 10 cloves garlic 1 medium onion, thinly sliced ½ cup sour orange, or ½ cup sweet orange juice and ¼ cup each fresh lime and lemon juice ½ cup pure olive oil Use a mortal and pestle or a food processor to crush the garlic and salt to form a paste (If using a food processor, make sure to keep it running when you drop the garlic in, so none of the cloves get buried under the blade. Combine the garlic paste, onion and sour orange juice. You can refrigerate it at this point, or, leave it at room temperature for up to 1 hour. Before you're ready to serve the mojo, heat the oil over medium-high heat, in a medium-size pan until hot, but not too hot or it will splatter when you add the Mojo. Add the garlic sauce, stir quickly and serve hot. For a Cuban Pork Roast, you'll want to start this the night before serving. You can use a 4-5 lb. leg or shoulder of pork, a boneless pork tenderloin or if you're feeling really adventurous, a Lechón, which is a whole Suckling Pig. Puerco Asado 5-6 pound leg or shoulder of pork 10 cloves of garlic 1 teaspoon dried oregano ½ teaspoon ground cumin 1 tablespoon salt ¼ cup olive oil ½ cup sour orange, or ½ cup sweet orange juice and ¼ cup each fresh lime and lemon juice ½ cup dry sherry 2-3 large onions, thinly sliced freshly ground black pepper Pierce the meat all over with the tip of a knife. With a mortar and pestle, or food processor, combine the garlic, oregano, cumin, and salt and mash into a paste. Rub the paste into pork and into the slits. Sprinkle generously with the black pepper. Add the sour orange juice, olive oil, sherry and onions. Cover and refrigerate overnight, turning the meat several times. Four or five hours before serving, preheat the oven to 350°F. Remove the meat from the marinade and pat it dry, reserving the marinade. Roast the pork, always with the skin side up, in an aluminum foil lined roasting pan. Roast 1 hour, turning to brown on all sides. Insert a meat thermometer. Lower the oven temperature to 300°F, pour the reserved marinade over it and cover loosely. Cook for another 3-4 hours, basting frequently, until meat registers an internal temperature of about 160°F. You don't want to go over 160°F because once the pork is removed from the oven, and allowed to rest, the residual heat will continue cooking the meat. Remove the foil during the last 30 minutes of roasting. Remove the roast from the oven, and allow it to rest, covered, about 20 minutes before carving. Serve with Mojo Criollo, and the traditional sides: Black Beans and White Rice, or Congrí; Tostones (Fried Green [not ripe] Plantains) or Yuca con Mojo. Enjoy Maureen. Sol

Ever since I got Lorna Sass's last pressure cooking cookbook, this recipe has been a regular in our house. This isn't specifically for chicken thighs, but it is quite tasty if you do use boneless, skinless chicken thighs for the meat choice. Curry in a Hurry This recipe from Lorna Sass’s Pressure Perfect is a quick and easy way to make a pretty tasty curry. You can make it with chicken, beef, lamb or pork, and vary the hotness by using mild or hot curry paste. 2 tablespoons of mild curry paste makes a pleasant-but-wimpy curry; 4 tablespoons of mild paste makes it pleasantly zingy; 4 tablespoons of hot curry paste makes it very hot, near my limit of tolerance (and I really like hot food). I generally use 2 tablespoons of hot and 2 tablespoons of mild curry paste. If you don’t want to mess with the yogurt, peas and cilantro, don’t bother--the dish will still be very tasty, but the sauce won’t be as rich or velvety-smooth. ( I personally don’t like cilantro, so I don’t use it.) The recipe calls for 3 pounds of bone-in chicken; I find it easier to use about 2 or 2.5 pounds of boneless skinless chicken thighs. --Once you get the pressure cooker up to pressure, make a pot of rice. By the time the rice is done, so is this. 1 cup water 4 tablespoons Patak’s Mild Curry Paste 1 medium onion, coarsely chopped 3 pounds bone-in skinless chicken thighs or breasts, or 2-2.5 lbs boneless skinless thighs, or 2 lbs. other meat (see chart below) 1 cup plain yogurt 1 ½ cup frozen peas 3 tablespoons cilantro, chopped (optional) Pour the water into a 4-qt or larger pressure cooker and blend in the curry paste. Place on high heat and add the onion and meat of your choice. Lock the lid in place. Over high heat bring up to high pressure. Reduce the heat just enough to maintain high pressure and cook for the time indicated in the chart. Turn off the heat. Allow the pressure to come down naturally. (If cooking chicken, release any remaining pressure after 4 minutes.) Remove the lid, tilting it away from you to allow steam to escape. If the chicken or meat isn’t tender, cover again and simmer until done. If necessary, skim off the fat that rises to the surface or degrease the broth in a fat separator. Blend the yogurt into 1 cup of the broth. Stir the peas into the curry and simmer until they are defrosted, about 1 minute. Turn off the heat and stir the yogurt mixture into the curry. Stir in the cilantro and salt to taste. Serve in bowls over rice. Meat choices Cooking times Chicken (see notes above) 8 minutes high pressure, 4 minutes of natural release, then quick release Beef (boneless chuck, 1” cubes) 8 minutes high pressure, then natural release Pork shoulder (1” cubes) 8 minutes high pressure, then natural release Lamb (boneless, 1” cubes) 12 minutes high pressure, then natural release If using beef, pork or lamb, trim off excess fat and cut the meat into approximately 1” cubes before cooking..

Could this be the recipe you are looking for? It's Lars' recipe and it's really good! Algerian Roasted Chicken posted by Lars--based on recipe by Chef Farid Zadi 1 whole chicken 4 cloves of garlic 1-1/2 tbsp Kosher salt 1 teaspoon of sumac 1/2 teaspoon of sesame seeds 1/2 tsp coriander seeds 1/2 tsp fenugreek 3/4 tsp cumin 3 tablespoons of butter, room temperature 1 tbsp minced Thai basil (or 1/2 tsp fennel) 2 lemons 1 tbsp extra virgin olive oil Freshly ground black pepper extra herbs, 1 tsp each minced fresh oregano and basil, optional 4-5 sprigs of thyme Start charcoal for outdoor barbeque, using large chunks of mesquite wood and charcoal Place the chicken in a roasting pan with a rack. Slide your fingers under the breasts to separate the skin from the meat, turn the chicken over and do the same with the thighs. Mash the garlic with 1-1/2 tablespoons of salt in a mortar and pestle or finely chop the garlic and incorporate the salt into it with the side of your knife or back of a spoon. Add the sumac, sesame seeds, coriander seeds, fenugreek seeds, and cumin and mix to pulverize the seeds. Add butter and basil and combine to mix. Tuck pieces of the butter into the "pockets" under the skin. Squeeze the juice of one lemon all over the chicken, drizzle with extra virgin olive oil, sprinkle freshly ground black pepper. Season the cavity with pepper, tuck in the lemon halves and more herbs into the cavity if desired. Place the chicken on the barbeque and cover, leaving vents fully open to maintain heat. Baste the chicken every 15 minutes alternating water and pan drippings. Midway through cooking turn the chicken 90 degrees. Continue frequent basting. The cooking time for a 3-1/2 pound bird is about 1-1/2 hours, depending on how hot your fire is. Cook to an internal temperature of 160°, measured in the thigh. Let rest covered about 30 minutes before carving. Squeeze fresh lemon juice into the roasting juices, and pour into a gravy boat. Add salt, if needed. Serve with roasted potatoes, green salad, and French or Italian bread. Linda