chefmd

Belmont pistachio gelato from Aldi

It was very curious. Just before we sat down, my MIL announced loudly (slightly slurring her words) that she does not understand the joke. Why is there a steak in her bedroom? I quickly counted the steaks and they were all on the plates. Turns out it was a SNAKE. I quickly barricaded the door. There were suggestions of calling animal control and police but after dinner I threw a towel over the sneak and grabbed it over the towel with grill tongs and got it out of the house. Celebratory drinking ensued.

Steak and asparagus dinner with family in FL.

visiting MIL in FL

Congee made with chicken stock with 65 degrees sous vide egg

As if eGullet, cooking, eating, traveling to eat is about saving money! To quote my son: "your kitchen toys cost more than my car".

Natural casings hot dogs and kasha (buckwheat).

Pan seared grass fed filet mignon from WF with roasted broccoli. Filet is my husband's favorite cut and I indulge him once in a while. Personally I prefer strip or ribeye.

Bacon, mushrooms, arugula, eggs fried rice

U-10 scallops on roasted sweet potato with brown butter and lime juice pan sauce.

Capicola, cheese, pickles, mayo sandwich

No meat in the claws to speak of. Very small tail too. But I CAUGHT it with my bare hands

I caught 1 (one) crawfish while walking on the beach in Chesapeake, MD. Mini snack. It also reminds me that we eat live creatures who deserve to be honored by our cooking and avoiding food waste. It's not just "protein" on my plate.

Oh dear, I meant 30 minutes

Very beige and very tasty left over roasted chicken reheated in CSO 325 steam bake for 39 minutes. Rancho Gordo royal corona beans cooked in IP high pressure 24 minutes in dark chicken stock, natural release. Beans were reheated with chicken.

Stir fry pork, a little bit of left over rice, stems of broccoli, cauliflower, red cabbage. Perfect good king oyster mushroom. No eggs in the house.

Polenta, bacon, egg. Polenta was cooked with dark stock (IP pot in pot method) so it looks more brown than yellow.

Short ribs, sautéed onions, rice cooked with a little bit of tomato pulp.

Corned beef hash and fried egg. I am out of my pre portioned sous vide corned beef and it makes me sad.

Shrimp sautéed with tons of garlic, butter, lime juice. Roasted potatoes on the side.

Pork chop, roasted tomatoes, salsa verde. I had to make dinner in a hurry so the chops were cut off the bone to speed up the cooking. Bones will make stock for tomorrow's congee.

Fried rice with bacon, eggs, okra. I roasted okra in CSO while prepping and cooking other ingredients to avoid the sliminess. Served with Lao Gan Ma.

Buying tenderloin end piece allowed me to have my steak bleu at the thicker end while DH enjoyed his medium rare at the thinner end with a rare piece in the middle left over for sandwiches. Okra was roasted in CSO 450 degrees for 30 minutes with salt and olive oil.

3.99 US kindle State Bird Provisions https://www.amazon.com/State-Bird-Provisions-Stuart-Brioza-ebook/dp/B01N257VPO/ref=sr_1_1?s=books&ie=UTF8&qid=1517781089&sr=1-1&keywords=state+bird+provisions+book The Chef and the Slow Cooker https://www.amazon.com/Chef-Slow-Cooker-Hugh-Acheson-ebook/dp/B01N9PNF0U/ref=pd_sim_351_33?_encoding=UTF8&psc=1&refRID=0TQ3NFFD533FASEY2K7D

Exceptionally fresh sole from WF (on sale for 5.99 a pound) sautéed at low heat, served with cabbage and salsa verde. Fillets are thin and delicate so I cut them in half prior to cooking to make transfer to the plate easier. .