robirdstx

Repeat of last night’s dinner from leftovers: Flank Steak, White Onions, Grape Tomatoes, English Cucumber and chopped Romaine with Tzatziki Sauce in a Flour Tortilla

Pan Fried (Sous Vide) Flank Steak, White Onion, English Cucumber, Grape Tomatoes and Chopped Romaine with Tzatziki Sauce in a Flour Tortilla

Okay, skip the oven. Parboil the potatoes and do the rest of the cooking in the skillet on the stove. A little more splatter, but potatoes are worth it!

Looking forward to what you come up with!

Thank you! Fortunately, I took photos during the process. 😁 Hot Cast Iron Skillet; A Few Tablespoons of Duck Fat; Skin On Red Potatoes; Slap Ya Mama Cajun Seasoning Red Bell Peppers and (this time) Two Kinds of Onions - Red and White After frying and tossing the potatoes to get some browning on them, I added the peppers and onions, tossed and put the skillet in a 400F preheated oven. Tossed after ten minutes and then roasted for another ten minutes.

Duck Fat Roasted Potatoes with Red Bell Peppers and Onions, Pan Fried Panko Crusted Tilapia and Cole Slaw

Red Beans and Rice

I have not done this, select a pot with short sides that can accommodate at least the minimum water depth on the Anova. Clamp the Anova in the pot and then clip empty baggies to the sides of the pot to see if they will be below the top of the water level. My fear, in my case, as I only use freezer baggies when doing Sous vide, is that the small non-freezer (snack) baggies that I have would not be able to remain intact at the temperature and time required in the recipe.

Thank you. Let me elaborate. The first time I made these egg rolls was back in April and I used the Spring Home wraps as recommended in the recipe. When I wanted to make them again, I decided not to go to the Asian market for the frozen wraps, and instead bought the fresh Nasoya ones in the produce section of my grocery store. The fresh ones are thicker, but were stretchy enough to make good rolls. There is a definite difference in the finished roll. The Spring Home wrapped rolls were shatteringly crisp, while the Nasoya were a bit chewy. I liked both.

Credit for the egg rolls goes to @Shelby for sharing the recipe and method she uses.

Homemade Pork Egg Rolls with Mae Ploy Sweet Chilli Sauce

Louisiana style Red Beans and Rice

I don’t see why not, but I would bring the pieces back up to temp in the water bath before breading and frying.

Sous Vide (3 hours @155F) Fried Chicken Thighs and Cole Slaw

Toasted Beef Ravioli (from frozen)

Pork and Shrimp Fried Rice with Pork Egg Rolls

Dinner tonight was a favorite adapted from this recipe:

Spicy Pork Tenderloin, Shrimp and Vegetable Stir Fry (we like lots of sauce, so I doubled it) with Jasmine Rice

The cooked meat from the head might make great fish cakes!

Tonkatsu, Jasmine Rice, English Cucumbers and Slaw with Ken’s Asian Sesame Dressing

Szechuan-style Boneless Chicken Breast, Jasmine Rice and Steamed Broccoli

Tempura Onion Rings, Broccoli Florets and Button Mushrooms. Sous Vide Flank Steak (3 hours at 131F) sliced and stir fried with the items pictured below. Served with Jasmine Rice.

Soup. Salad. Crash Hot (link below). In stews of all sorts. https://www.thepioneerwoman.com/food-cooking/recipes/a10944/crash-hot-potatoes/

Thank you! We cook them on a very hot preheated steel on our outdoor gas grill. 3 ounce patties, smashed, cooked for about a minute, flipped and cooked for another 30 seconds. We love the crispy crust! We also love juicy burgers, but these are a different animal!

Green Chile Double Cheeseburger