mgaretz

Tri-tip, cooked SV then seared, served with steamed spinach with butter.

Simple stir-fry with noodles, assorted veggies featuring green beans and char siu:

Some recent dinners. Hot day, cold dinner: Shrimp, avocado, carrots, celery and red bell pepper. Shake N Bake style chicken, made in the BSOA with homemade coating, served with roasted cauliflower that I made alongside the chicken. Simple stir-fry with char siu and green beans:

Salmon, cooked SV then seared and maple-bourbon sauce, served with snap peas and green beans in butter.

Brisket "burnt ends" served with green beans in butter and more Lodi Petite Sirah. I put burnt ends in quotes because they really are just hunks of brisket and not the ends and not burnt. They were from a package at Costco (Cowboy BBQ brand). First, they weren't that great out of the package, many pieces were tough. And as I mentioned, they weren't burnt or the ends. I charred them up a bit after heating them up (SV at 160F for 30 minutes from frozen) and that helped. Last, I was a bit miffed by the packaging. It was 1.68 pounds and sold by the pound. My plan was to divvy them up into three 1/2 pound packages and freeze. After the second package, none was left. Turns out the sauce packet (packed separately) was part of the weight and it weighed 1/2 a pound! The sauce was pretty good though. I will not be buying them again.

I agree. I belong to their wine club. It was Oak Ridge label.

Oak Ridge, not sure which label.

Tri-tip steak, cooked SV then seared, served with green beans in butter and a glass of Lodi Petite Sirah.

Shake N Bake style bone-in chicken thighs - homemade shake with panko and Italian seasoning, air-fried in the BSOA. Served with steamed snap peas in butter.

We recently returned from a trip to New Orleans (gained 5 pounds!) and my wife fell in love with red beans and rice. Naturally she had me make it. I made it in the Instant Pot with dried beans and andouille sausage. Basmati rice also made in my other mini IP. First time for real dried beans (I'm not counting peas and lentils) and also for rice. My plate after I'd eaten some: The serving bowl:

Burger, cooked SV rare then seared, served on a sesame seed bun with lettuce, pickles and homemade 1000 Island dressing. With fresh, raw snap peas, not shown.

Sirloin steak, cooked SV then seared, with corn on the cob.

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.