chefmd
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Everything posted by chefmd
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Chipotle chips, guac, salsa that are left over from the monthly office meeting. The glass reads “the real housewives of Chesapeake Beach”. It was given to me by a neighbor. Housewife I am not.
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Brilliant!
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I already do! And a spare one.
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DH preordered it for me. But how can I choose between it and CSO! CSO and I go way back.
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Sous vide corned beef (180 degrees for 10 hours) with potatoes and egg.
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You’ll need a lot of toilet paper if you eat a lot of beans. Just saying...
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I love tongue. DH runs away from it as fast as he can. 24 hours at 170 degrees has produced a very tender meat.
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Sous vide lamb (135 degrees for 8 hours) for DH and sous vide beef tongue (170 degrees for 24 hours) for me. Roasted zucchini on the side.
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Dry Furmint from Hungary. I like aromatic dry wines like Riesling, gewurztramino, moscato, etc. Here is more info about Furmint https://www.wine-searcher.com/grape-178-furmint
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Roasted chicken tha I have started to carve before I took a picture. Roasted mushrooms.
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Chicken, cabbage, eggs. Tomatoes roasted with salsa verde.
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How did you cook the potato?
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Prosciutto e melone.
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Scrambled eggs, bacon, garlic chives, cilantro. Lightly toasted bread.
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I have recently made sautéed lettuce and buttermilk soup. And how about buttermilk beet soup? Both are served cold
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Supposedly U-10 scallops but 8 were slightly more than a pound. Not that I am complaining! The other two will be made into ceviche tomorrow.
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Halibut dusted with ras el hanout, corn, salsa verde.
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Seared tuna, Napa cabbage slaw, soy sauce and chili sauce mixture for dipping.
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Sometimes I am all cooked out. DH came to my rescue with bologna sandwich. I asked for generous amount of kewpie mayo. There are also pickles that you can not see.
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Boneless chicken thighs grilled on a puny electric grill (no other grill is allowed on our condo balcony). Spaghetti squash. Peanut sauce.
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Red lentils, fried bologna, egg that I managed to break while transferring to the plate
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Lamb chop with roasted cherry tomatoes, fried garlic, and tzatziki
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Four lobster claws from Harris Teeter were surprisingly fresh and set me back about 10 dollars producing about 240 grams of meat and making a lovely lobster salad (mayo, garlic chives, lime juice). Served with dry Hungarian Tokay.
