Been busy clearing and cleaning up the flowerbeds, getting ready for fall.
Quick meals are in order"
So handy to have the jars of KFI sauces on hand:
Chicken in Vindaloo sauce, and Romano beans in coconut milk.
Put the sous vide to work on a couple of Sterling Silver sirloin tip roasts. They were on sale at Safeway. It was sold as SS Sirloin Tip Royale: marinated and fat cap tied on. I figured they'd be a tough cut, so I experimented with the sous vide. One had a bit more fat and gristle, so it was done at 135F for 8 hours. After cooling and in the fridge overnight, it was fine sliced thinly for sandwiches.
The second one looked leaner, so I did it at 135 overnight for 12 hours. Gave it to my grandson and he said it was good - tender. He liked it because it fit his diet. I had a little piece and it still had a little bit of chew. Won't be buying anymore sirloin tip roast, but a good experiment, and the grandson was rewarded for his help in the garden.
I also had a boneless leg of lamb, a sales item again from Safeway. Rubbed it with Harissa and into the sous vide for 4 hours.The "membrane" was still chewy but the meat was fine. Used up the remainder of the Chicken Vindaloo sauce and green beans from previous meal.
My sister had sent us a bag of large dehydrated shrimp for making joongzhi. Had a few leftover and cooked it with Fun See (mung bean thread). Added some large "fresh shrimp" sauteed in spicy ketsup.
A cousin sent over his Chinese version of Beaver Tails". I reheated one and sprinkled it with cinnamon sugar. It was good, but pretty heavy. Hubby and I shared the smallest one.
