mgaretz

8 hours at 131f.

Tri-tip, cooked SV then seared, served with sweet potato with butter.

The wife wanted ramen, so here is what I threw together with what was on hand. Call it ramenesque. Chicken stock with soy, mirin, sesame oil, garlic and ginger, shrimp, char-siu, onions, carrots and rice noodles.

Salmon with orange sauce, with grilled squash and carrots, all made on the PAG.

Pork chops, char-siu style, cooked on the PAG along with red pepper, yellow squash and carrots.

Sirloin steak, cooked SV then seared, served with steamed cauliflower and carrots with butter.

Not usually. One of the secrets of the crust is to toast the panko in advance, just in a dry skillet. Then I let it cool and add seasonings. I don't coat the chicken, it's own moisture is enough. I just put the panko and the chicken in a zip lock and shake. Seasonings are a generous amount of an Italian herb blend from McCormick, salt, pepper, granulated garlic and onion, and a little bit of sugar. 20 minutes at 400F plus convection on a rack so the air gets to all sides. No turning. Nice and juicy.

Panko breaded (homemade) chicken tenders, convection baked, served with steamed squash.

I guess we didn't have that in the 50s and 60s when I was growing up, but I have heard the stories. But still, butter is out when you can't have dairy, and while I like vinaigrette and cook with a lot of oil instead of butter, it just doesn't work in some places where butter does.

There are some brands that are very good. Currently we are using I Can't Believe It's Not Butter. (No artificial ingredients.) Think of it as flavored vegetable oil.

There is always non-dairy margarine.

Burger, cooked SV then seared, topped with sauteed mushrooms in EVOO and finished with some cream sherry, steamed cauliflower.

Pizza. Store bought crust, with mozzarella, sauce, chicken Italian-style sausage, onions and mushrooms.

Tuna salad with steamed cauliflower and pop corners.

Sirloin, cooked SV then seared, served with air-fried potato coins and steamed broccolini.

Egg salad with carrots, pop corners, and at @heidih's suggestion, thin sliced squash under the broiler. It was all good.

Dinner was pork chops, BBQ style, cooked on the PAG served with a baked sweet potato with copious amounts of butter.

😁

Tri-tip steak, cooked SV then seared, served with air-fried fries and steamed squash.

Burger, cooked SV then seared, with sauteed mushrooms and steamed cauliflower with butter.

No, but I’ll have to give it a try. Have grilled spears on the PAG, but it was way too hot for that.

Chicken marsala without mushrooms, but not on purpose. I know I bought them, but when I went to pull them from the fridge, they were nowhere to be found. Not in the trunk either, so I must have left them at the checkout counter. Made with chicken tenders, floured and pan-fried in a little EVOO. Served with steamed squash. Dessert was blueberry "pie" made in small ramekins without crust (that was on purpose). Made with fresh blueberries, weight watchers friendly with unsweetened apple sauce as the main thickening agent, and 1 tbs of sugar and cornstarch for all 6 ramekins. Ended up 1 point per ramekin, and they were quite tasty. Also a glass of Lodi Zin.

Broccolini beef over basamati rice. Sorry for the messy photo - forgot to take a pic until I was on my third helping.

I was inspired by this thread to make Broccolini Beef. I forgot to take "nice" picture, this is thirds! Gravy was water, soy sauce, cream sherry, sugar and cornstarch slurry. Forgot the sesame oil. While stir-frying the broccolini I seasoned with garlic and ginger. Here is the same dish but made a few weeks earlier:

I just start with water and a cornstarch slurry then flavor from there. Usually I make brown gravy, so for that I use soy sauce, onion and garlic powders, pepper, salt and caramel coloring (aka gravy master or Kitchen Bouquet - but caramel coloring is way cheaper), and sometimes butter. Usually I will add fresh sauteed mushrooms for normal gravy. If it's for Broccoli Beef or other Asian-ish dishes I will add some sugar and a dash of sesame oil. I used to use Better Than Bullion but no longer do. And a dash of cream sherry always livens up any gravy!