jvalentino

I'm curious curious why you don't want to name them-the videos are public right? So the video is the creation, not the recipe and she is giving attribution. That sounds ok to me or are they copying videos?

Ginger and scallion rice fried in some coconut oil. Topped w egg sriracha and some lime zest. Love these flavors.

Ribs on the grill.

@blue_dolphin the video for the lemon is here.

Thanks! It's kind of nice to get a chewy yet crisp bite of lemon while eating. I saw the lemon on a video, but can't recall where. Quarter the lemon and blanch for a minute or two, slice thin and saute in olive oil until crisp. Set aside. The last time I made this I noticed the lemon had a thinner layer of pith than the one I used today-the lemons today were a little bitter because of this but still good. Brown 3/4 lb Italian sausage in a high sided skillet. Set aside. Drop pasta in boiling water Heat olive oil in skillet sausage was browned in and add chopped baby broccoli. After about 4-5 min add garlic and chili flakes cook 30 sec then add sausage and deglaze w white wine When pasta is almost done add to skillet w broccoli and sausage. Use a little pasta water if it's dry. Cut heat. Finish w butter olive oil and parm. Serve and top w crispy lemon slices.

Orecchiette w sausage, baby broccoli and crispy lemon. Tasty.

Thai beef and basil lettuce wraps.

Skirt steak tacos on homemade tortillas. Slightly over but still good.

Ricotta gnocchi primavera.

Pasta night tonight. Simple San Marzano sauce w sausage.

Homemade cavatelli w sausage, baby broccoli and parmesan brodo.

Case of the Mondays=leftover pasta frittata for dinner.

Bo ssam recipe from Lucky Peach. Served with gochugang mayo, jalepeno, green onion and quick pickles. Easy to eat lots of these.

I didn't make it but a place near me has some great Italian Beef. Juicy, hot

Carbs topped with carbs.

Thanks! I can't recall where I saw that a few years ago, maybe ATK? I really like the way everything cooks this way.

Rainy and cold but felt like Spring. Made broiler kabobs w chicken, red pepper, onion lemon and oregano. Simple and tasty...even w fluorescent lighting.

Hi Shelby and all. Do you routinely cook meet from frozen sous vide? Other than adding extra time are there any other tips? Thanks!

I first heard of them on Diners, Drive Ins, and Dives awhile back but they seem to be popping up in more places now. I had them at a charity BBQ a couple weeks ago in Chicago. Here's the DDD vid- https://www.youtube.com/watch?v=IK2dUxU2OJI

Old school tonight. Spaghetti w barely cooked marinara and torn basil.

Thanks. Yes, these were cooked then sautéed til crispy but sometimes I fry them.

Pesto pasta frittata w crispy chickpeas and extra basil.

Unfortunately the porterhouse is probably not going to be the best. That's the cut from the end of the sirloin(I believe near the hip). It's usually pretty tough. ETA: That usually happens on the porterhouse instead of t-bone because that end has the larger fillet piece. I heard somewhere that most sides of beef have only 2-3 quality porterhouses on them.

Roasted peppers and broccoli sandwich w caramelized shallots and feta.

Yesterday I butterflied a pork loin and seasoned it w salt garlic and lemon zest and tied it back up. Today I cooked it on the grill and sliced thin. Made a sandwich w provolone, spicy grilled broccoli and peperoncini. Tasty.