mgaretz

Mexi-Kran?

SV salmon, maple-bourbon glaze and torch-seared. Served with salad and the remainder of the spaghetti squash. This time instead of pan-frying it in butter I tossed it in EVOO then baked it, finished with the broiler. Tasted fine, but we both like the pan-fired version better.

Hash made with the leftover tri-tip and potatoes, served with Brussels Sprouts.

No pics, but last night we had friends over for dinner. I made tri-tip SV and torch-seared, roasted red potatoes, salad and dairy-free chocolate mousse. Our friends like their meat medium-well, while we like ours rare to medium-rare. It was the first time I used two SV circulators at the same time: my Sous Vide Supreme and the new Joule.

Last night's dinner was some leftover pulled pork and spaghetti squash that I had baked, scooped, cooled and then pan-fried in butter like hash-browns. The latter was an experiment and successful, though I think next time I will try EVOO instead of butter.

Corned beef hash, made with all the leftovers including the cabbage and carrots.

Corned beef, cabbage and carrots, a few days late since I was on the road. Cooked the corned beef SV at 180F for 10 hours, added the carrots to the bath for the last two hours. Cabbage was microwaved for a while by itself and then had the liquid and spices from the beef and the carrots added in for a few more minutes.

Tri-tip, cooked SV at 131F for 8 hours then torch-seared. Served with salad consisting of arugula, beets and avocado with my new sherry vinaigrette dressing. The dressing is 1 part sherry vinegar, 1 part vegetable oil, 2 parts olive oil, 1 part honey, 1 part dijon mustard, salt, pepper and a sprinkle of Trader Joe's 21 Seasoning Salute (aka Mrs Dash's). I have been using a version of Magic Browning Powder, which is dextrose mixed with baking soda. The original ratio was 3 parts dextrose to 2 parts baking soda, and while people said you couldn't taste the soda, I could. So I started lowering the amount of soda, but any amount still had some taste plus a grittiness that I didn't like. (The reason for the soda is that the maillard reaction works best in a basic (alkaline) environment.) So on this cook I tried just straight dextrose. The browning was just as good and no taste or grittiness.

Grant's Ant Stakes usually do the trick for me. Try and find the place where they are coming in from outside and put a stake or two there.

Baby back ribs, two ways: Smoked BBQ style for me, char siu style for my wife. Served with white corn in butter and salad with a new (for me), experimental sherry vinaigrette (EVO/rice bran oil blend, sherry vinegar, honey, dijon mustard, salt, pepper and a touch of TJ's 21 seasoning blend). Accompanied by a 2005 LVC Zin that was past it's prime, but still drinkable.

Another egg dish: Eggs scrambled with chicken-apple sausage, green onions and arugula. Served with rye toast and salad. Yes it was dinner.

We both wanted something lighter, so I decided to make home-made egg-foo-yong. Besides eggs, it had char-siu, bean spouts, mushrooms, green onions and carrots. Neither one of us much care for it with gravy, so there isn't any. This was shot about half-way through the meal.

The cold and rainy weather predicted for yesterday and this week called for cabbage soup. Of course today it's sunny (but still cold), so I am having leftovers for several days anyway.

Maple-bourbon glazed salmon - cooked SV to 122F then torch-seared. Served with cauliflower in butter a la Voltaggio and salad.

Back home after a week on the road and having gained some travel weight, I wanted something simple and fairly light. So, split-pea soup with ham and carrots. Served with dill rye toast and salad.

I made an experimental char siu with pork belly. Cooked in the air fryer. (Note, if you try this, put it directly under your exhaust vent as it will make copious quantities of smoke. I think pork belly is just too fatty for the air fryer. Next time I will probably cook in the pellet grill.) Made into a very non-traditional stir fry of arugula, carrot, onion, celery and cauliflower. It was very tasty though!

Tri-tip, cooked SV at 131F for 8 hours then torch-seared. This had been dry-brined just before being vacuum packed and frozen. It was just a choice grade, but this had to be the most tender tri-tip I have ever had. I could cut it with a fork. Served with arugula, simply sauteed in EVO, salad and the last of the Opolo Zin.

Wife wanted something simple and wanted elbow macaroni, so shrimp, noodles and peas, sauteed in olive oil with just salt and pepper. She was happy.

By myself last night so I made a CAB top sirloin steak, cooked SV to 125F then torch-seared. Served with baked potato and butter, salad and a wonderful Opolo 2006 Reserve Zinfandel.

Burger cooked sous vide to 132F then torch seared, served with buttered green beans and salad.

I use the Costco pods with a liquid finish agent (jetdry I think) and they work well. I also have a two door detergent tray and I just put the pod in the big door.

Home made junk food: Jumbo dog with chili and mozzarella cheese over rye bread. Cheese was melted and a bit charred (on purpose) with my searing torch.

It was wonderful!

It was wonderful!

Night before last an old friend came over for dinner and I made SV tri-tip, mashed cauliflower and salad. No pics. Last night we had SV salmon. It was cooked for 40 minutes at 122F and then basted with a honey-orange juice glaze, torch seared then rebasted. It kinda fell apart on the way from the bag to the searing station. Served with mixed veggies.