mgaretz

Anybody ever grilled shrimp on the PAG?

My wife really likes Mike's Mighty Good Ramen.

Pizza. Store bought crust with mozzarella, tomato sauce, mushrooms, onion, red bell pepper and chicken apple sausage.

First try at burgers on PAG. These were frozen 91% lean 1/4 lb patties. The instructions said best results by cooking from frozen so that's what I did. 5 minutes per side. Came out with just a touch of medium rareness. If you are looking for lot of char and crust, this isn't it and though there were grill marks, they were faint (sorry the avocado hides most of the burger). But they were pretty good.

Trying out some new lean frozen burger patties and also instead of usual SV then sear, these were done on the Philips Avance Indoor Grill (PAG) from frozen. Not too bad. Topped with avocado and served with roasted carrots also on the PAG and steamed cauliflower.

Tuna salad and assorted veggies.

Made another rye bread - traditional with caraway for a change. Dinner was tri-tip, cooked SV then seared, served with green beans with butter and small slice of rye.

Oil yes, sometimes I also season them, but I find the seasoning doesn’t add much flavor. I generally cook them for 18 minutes or so.

Salmon, cooked on the PAG and glazed with orange juice. Served with roasted carrots also on the PAG and broccolini with butter.

Even better with compressed watermelon if you have a chamber vac.

Couple of recent dinners. Tri-tip steak, shaped like a mushroom for some reason, served with roasted cauliflower. Panko shrimp with roasted Brussels Sprouts.

Be glad to send you the recipe.

Egg salad sandwiches on the challah bread, crudites.

Fajitas but without the tortillas.

Made a traditional challah. I think it came out much better than the no-knead version. The traditional had better texture - more chewy. Had some dental work done so my mouth was a bit sore, so made some chicken and veggie soup despite it being 90 degrees. Served with a piece of the challah, no butter required!

Salmon, grilled on the PAG with orange juice glaze, broccolini steamed in butter.

Burger, cooked SV then seared, served with mushrooms in butter, garlic and cream sherry, roasted Brussels sprouts in blood orange flavored olive oil and tangerine flavored balsamic vinegar.

I haven't really done any tests, but I do usually cook from frozen, so there's some extra time for that and then longer is usually better.

That would be down 'cause we're in Northern California, but yes sure. We spent part of our honeymoon wine tasting there.

I do my tri-tips for about 8 hours.

Made a couple of different breads. First was a molasses-onion-dill bread (made at the request of DW), which was surprisingly good. Next I tried my basic challah recipe, adapted to the no-knead technique, including baking in the dutch oven and not braiding it. Came out really good. (Is it challah if it's not braided?) Shown with pork chops made on the PAG and steamed spinach with butter. One chop was done with salt and pepper and the other was a test of a marinade for Steak and Chops that Safeway was giving away. Meh.

My only advice is to check the temperature of your slow cooker and then compare to the IP. My slow cooker evidently runs hot and when I tried the same recipes in the IP they were barely cooked. Only good news is that I could slap the lid on and give it a few minutes of pressure to finish cooking. I have the 8qt IP and I tried low and medium, both were too low, and haven't yet tried high.

Another batch of Blasphemy Ribs. Served with roasted baby potatoes and steamed spinach.

@Kim Shook, our condolences on your mother's passing. May her memory be a blessing. Panko shrimp with assorted cold veggies because the pepper was about to go past its prime and the avocado was ready.

Still eating leftovers, but baked a new batch of onion-dill-rye bread: