Burque
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Did a little meatless Monday gluten free shepherds pie for dinner tonight.
What Are You Eating Right Now?
- Thread starter KittiesKorner
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FozzyBear
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eating pb on toast with bananas and honey..
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You sir, are out of control.
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Just enjoyed a delicious carnitas benedict with avocado and home fries. Nothing is better than creamy hollandaise, Cholula, eggs, carnitas and the crunch of done right papas. GODDAMN!
FozzyBear
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a childhood thang i go back to from time to time. i doubled down and had more tonight. its on homemade bread too.. i consider it dessert.
nostalgia week with that and fried bologna on the weekly menu.
Dinner was
5 eggs, 200 g bacon, half avo, sautee of garlic spinach w/chili oil and some fried bologna... well seared bologna... oh and the hot sauce...
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Kicking off 2022 right.
I bought some ciabbata bread and made an herb blend along with some high quality olive oil to dip it in (similar to Carrabbas, but way better IMO) for a starter.
Made a salad with spring greens, baby spinach, arugula, pine nuts, raspberries and goat cheese with a homemade balsamic vinegarette.
I got a sous vide for Christmas, so I've been going a little sous vide crazy lately. Didn't realize how much I needed one in my life. Got my butcher to cut 2" thick porterhouses, seasoned, sealed and sitting in the water now at 130. When they are done, gonna sear in a cast iron skillet and baste with butter and thyme.
Along with the steak I'm going to roast some brussell sprouts tossed in oil, salt and pepper and then toss in some honey and balsamic vinegar when done.
For dessert my daughter has a cherry cheesecake she made that is setting in the fridge.
Food coma incoming.
Bring on day #2 2022...
I bought some ciabbata bread and made an herb blend along with some high quality olive oil to dip it in (similar to Carrabbas, but way better IMO) for a starter.
Made a salad with spring greens, baby spinach, arugula, pine nuts, raspberries and goat cheese with a homemade balsamic vinegarette.
I got a sous vide for Christmas, so I've been going a little sous vide crazy lately. Didn't realize how much I needed one in my life. Got my butcher to cut 2" thick porterhouses, seasoned, sealed and sitting in the water now at 130. When they are done, gonna sear in a cast iron skillet and baste with butter and thyme.
Along with the steak I'm going to roast some brussell sprouts tossed in oil, salt and pepper and then toss in some honey and balsamic vinegar when done.
For dessert my daughter has a cherry cheesecake she made that is setting in the fridge.
Food coma incoming.
Bring on day #2 2022...
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That might have been the best steak I've ever eaten in my life. Definitely top 5. If I got that at a restaurant I'd probably not stfu about how good it was for a long time.
FozzyBear
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throw some garlic and rosemary in with that butter and thyme next time.. sous vide would be a nice present.. you vacuum packing or glad bagging it?
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Vacuum packing.
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I think I’m gonna go get a burger at my local watering hole.
sous vide is awesome. Some of the best ribs I’ve ever made were sous vide
Burque
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How long was it in the water bath?
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Just cold smoked 2 salmon, one with Honey and the other with pepper
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About 2.5 hrs
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Operation sous vide continues. Tonight 1.5" bone in pork chops.
Patted dry and seasoned with kosher salt, fresh cracked black pepper and a little garlic powder. Put a few sprigs of rosemary in there and sealed them up.
Dropped into the sous vide for 2 hrs at 145. Cut open, drained the bags, and reserved the rosemary sprigs.
Pan seared in cast iron at high heat for a minute per side, then another minute per side basting with butter, smashed garlic cloves and the reserved rosemary.
Also roasted some asparagus tossed in olive oil, salt, pepper and freshly grated parm. With some lemon wedges to squeeze on top.
And for the starch, I made some par boiled red potatoes chopped into bite sized pieces, then tossed in salt, pepper, garlic, parm, dill and lemon and let that chill.
Now a few beers, read a little and sleep like a baby. It was a long week, but not a bad way to end it.
Patted dry and seasoned with kosher salt, fresh cracked black pepper and a little garlic powder. Put a few sprigs of rosemary in there and sealed them up.
Dropped into the sous vide for 2 hrs at 145. Cut open, drained the bags, and reserved the rosemary sprigs.
Pan seared in cast iron at high heat for a minute per side, then another minute per side basting with butter, smashed garlic cloves and the reserved rosemary.
Also roasted some asparagus tossed in olive oil, salt, pepper and freshly grated parm. With some lemon wedges to squeeze on top.
And for the starch, I made some par boiled red potatoes chopped into bite sized pieces, then tossed in salt, pepper, garlic, parm, dill and lemon and let that chill.
Now a few beers, read a little and sleep like a baby. It was a long week, but not a bad way to end it.
FozzyBear
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why you gotta be so rich with yo fancy ass... sounds good though
non pro tip.....next time try busting out a torch to sear that sous vide flesh next go round.... then hit it with herb infused butter while it rests.. pan searing can cook a sou vide steak (for example) more than the desired doneness when looking for that thick caramalization.. a torch though...
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I love my torch! Doing baby back ribs tomorrow. Not at home so no torch so I’ll have to finish in the oven.