mgaretz

One of the “rules” you see constantly is sear the meat to seal in the juices. It does no such thing.

A friend gave me some fresh apricots from his tree, so I made dinner with them. I pan-cooked some pork medallions in butter and set them aside. Then I added the quartered apricots to the pan along with some water, salt and pepper and made a pan-sauce with the fond and butter that was left in the pan. Reduced to thicken and then added the pork back to reheat.

Hamburger steak, cooked SV to very rare then seared, served with snap peas in butter.

Salmon, cooked SV then seared and glazed with orange sauce, served with roasted Brussels Sprouts in olive oil and balsamic vinegar, made in the BSOA on air-fryer mode.

Teriyaki beef, made with tri-tip, marinated in homemade teriyaki sauce and stir fried with mushrooms and snap peas.

Tri-tip steak cooked SV then seared, served with jumbo artichoke made in the IP and a glass of Lodi Zin. Another tri-tip, this time with lightly stir-fried snap peas and a different Lodi Zin. And dessert of homemade non-dairy chocolate-peanut butter-sea salt gelato.

Shake N Bake style chicken breasts, made in the BSOA on air fryer mode, tots made along side and mashed cauliflower with chives.

Hit 101F here yesterday (and forecast for today too), so that called for a cold dinner. Tuna salad, avocado and carrots.

Simple burger, cooked SV (rare) then seared, with steamed spinach in butter. Yeah, I know. An awful lot of spinach, but Costco sells it in such huge bags!

@Kim Shook, those were real hot dogs from Costco. Their brand but they have Hebrew National on sale so I’m going to pick up some.

Because sometimes you don't want to think too hard about dinner for one, and you need something to remind you of your childhood...

And you wouldn’t have to pretend too hard if you had your eyes closed and I didn’t tell you it was cauliflower.

Tr-tip steaks, cooked SV then seared, served with mashed cauliflower with chives and peas in butter. Accompanied by a glass of 2015 Lodi Zin.

"Roast" beef sandwich, raw carrots and potato sticks for dinner. Roast is in quotes because I actually cooked it SV, seared, then sliced after cooling.

Shake N Bake style pork chops and tater tots, made side-by-side in the BSOA, and steamed spinach with butter.