mgaretz

Lacuna matata....

I did another successful cook of pork chops, carrots and asparagus on the PAG. First cook on it since my wife was home, so I went with a success. (She is suspicious of new kitchen gadgets unless and until they produce good food.) Didn't bother to take pictures. These chops were thinner than the previous night's so I cooked them for 5 minutes per side. Perfect.

Pork loin chop with grilled rainbow carrots and asparagus.

Pork loin chop on the PAG, along with rainbow carrots and asparagus. The chop was great, as were the veggies. I didn't prep the chop at all, just glazed with some maple syrup and bourbon after the flip. The veggies were tossed in some EVOO with salt, pepper, garlic and pineapple flavored white balsamic. Chops were 13 minutes as were the carrots - asparagus was 6 minutes. There's hope for the grill yet!

Grilled boneless, skinless chicken breast and multi-color carrots. The breast was marinated for a few hours in orange and lime juices with garlic, oregano and a tad of sriracha. The carrots in EVOO, salt, pepper and garlic. All was cooked for about 20 minutes - chicken flipped once, carrots about 4 times. The chicken was good for indoor grilled chicken, but it comes out better in the BSOA when made shake n bake style. The carrots were the hit. So far I am a bit underwhelmed by the PAG's performance with proteins, but veggies are a hit. Tomorrow I will try a pork chop. I am questioning whether it's worth keeping just for veggies.

Grilled chicken breast and multi-color carrots, done on the Philips Grill.

As you wish... Tri-tip steak and yellow squash cooked on the PAG. The steak was OK, but I don't think it will replace my usual SV then sear. I get less gray on the edges and more consistent internal temp with SV. The squash was very good and I will be experimenting with more veggies and I think chicken tomorrow. Both were cooked for about 12 minutes. The squash was tossed in olive oil, balsamic and salt, pepper and a little granulated garlic. There was no smoke so that was impressive, but the house definitely smelled of grilled steak. After the second turn to get a crosshatch (2 minutes per direction). I thought I would cook the steak for 8 minutes since I like rare and planned 2 minutes, turn 2 minutes, turn, flip and repeat. But the steak was way undercooked per the instant read thermometer so I kept flipping and bye-bye crosshatch.

Tri-tip steak with yellow squash, both cooked on the Philips indoor smokeless grill.

Alas, Amazon didn't show up until 6:45 and I had already put the pork chop into the SV bath. Could have tried searing with the PAG, but didn't feel like rushing to unbox it. I did decide I could have some grilled asparagus for dessert! Tossed them in olive oil and tangerine flavored balsamic, salt and pepper and grilled them for 8 minutes. Probably too long for how skinny they were. But they were tasty. Tomorrow I will try the steak and the squash and maybe a few asparagus. Anybody try using the PAG for searing after SV and not for the full cook?

Pork loin chop, cooked SV then seared and maple-bourbon glazed, served with snap peas in butter.

Have steak (and also pork chop) ready and just got some asparagus and yellow squash to try. Now it's up to Amazon to deliver it before dinner!

My PAG is out for delivery! Any suggestions on first things to try?

I microwave the cauliflower until done but not overdone. I use the Voltaggio method. I put butter, salt, pepper, garlic powder and dried chives into the twister jar of my Blendtec. I blend on the lowest manual setting for about 50 seconds. This works with fresh or frozen florets, but with riced cauliflower you need to press excess water out before blending or it will be too watery. Then it’s still not as good.

Thanksgiving dinner. DW didn't want turkey so I made prime rib. Cooked low and slow at 225F in the BSOA. Served with mashed cauliflower and a glass of a great Sierra foothills cab. I made her a no-crust apple tart for dessert, I had a dairy free decaf cappuccino.

Couldn't resist!

Salmon, cooked SV then seared with a maple-bourbon glaze, served with oven roasted carrots with EVOO/butter, honey and a touch of cumin.

Chicken on the grill - served with snap peas in butter.

Meatloaf, served with steamed broccoli in butter.

Stir fry with char siu, bok choy, mushrooms, snap peas and noodles.

Another batch of Blasphemy Ribs. Served with broccoli. My usual shot of the smoke ring was all fuzzy, so I didn't keep it.

Shake n bake style chicken breast with house-made panko breading, served with potato wedges. Both were made in the BSOA on air-fryer mode. Served with peas in butter.

Tri-tip steak, cooked SV then seared, served with snap peas in butter. Cherry pie for dessert.

Yes, uncooked, not leftover. I usually buy tri-tip in a huge package at Costco, freeze some whole and slice some into steaks. These are the leftover trim from slicing into steaks.

Beef stew, made in the IP with tri-tip trimmings, mushrooms, carrots, potato, peas, celery, onion and a bit of barley. I cooked the meat, mushrooms, onions and celery (and liquid, barley and spices), on high pressure for 30 minutes, quick release. Then added the potato, carrots and frozen peas and cooked for another 10 minutes. This bifurcated method lets the meat get tender without over-cooking the veggies.

Beef stew, made in the IP with tri-tip trimmings, mushrooms, carrots, potato, peas, celery, onion and a bit of barley.