Sous Vide Pan-Seared Salmon

For many years I happily considered sous vide as just another cooking method fully ignoring that it is also, and perhaps primarily, a food preservation method. Properly pasteurized — and remaining sealed in the bag — food can keep in a 35°F fridge for several weeks. Freezing extends this keep time to months.
Sous Vide Salmon
More recently, I’ve taken advantage of the preservation side of things and experimenting with various proteins has yielded some interesting results, especially with fish. Continue reading

Sous Vide: Yuengling Beer Brats?

On first blush it seemed a bit wacky. Why in the world would anyone need to sous vide a bratwurst? One could say the same thing for hamburgers and yet many sous vide aficionados swear by the technique.
Sous Vide Beer Brat
Strangely enough, I found the Yuengling infused brats at a local box store. I guess it isn’t so strange since I live in the Mid-Atlantic region and Yeungling hails from Pennsylvania and also happens to be the oldest operating brewery in the U.S. Continue reading

Bacon Lattice and Tomato Sandwich

For me, there’s a serious problem with conventional BLT’s; not enough bacon. Sure, you can add more slices — or use thickly cut bacon — but after the first bite, they tend to move around and you wind up wrestling the sandwich into your mouth.

Given that, I am very truly sad that I didn’t think of this: the bacon lattice.
Raw Bacon Lattice
Fry it!
Delicious Bacon Lattice
Eat it!
BLT Time!
It adds a whole new dimension to a BLT.

Avocado Soup with Shrimp

This afternoon, most glorious spousal unit sent me a recipe. It intrigued me, but not enough to actually follow it.
Avocado Soup with Shrimp
This cold soup is amazingly simple when you have ripe avocados, shrimp, lime juice, butter, sherry, pequin powder (or cayenne), fresh garlic, chives, and some whole milk on hand.

Oh yeah, you’ll also need a blender and a pan to cook the shrimp.
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Sous Vide Flounder with Browned Butter Fettuccine

Being able to take advantage of good prices on fresh fish is one of my favorite things. Keeping good quality fish from getting funky is always a challenge.

Enter sous vide.
Sous Vide Flounder with Browned Butter Fettuccine
This flounder was pasteurized, frozen then reheated in a stovetop water bath. The gating factor on dinner prep was the 11 minutes of hydration time for the fettuccine. Dinner was ready in less than 20 minutes.
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Crabby Balls

Decades ago, in a land far, far away, a housemate introduced me to several Asian-inspired dishes. I wasn’t as fluent in cooking back then, but this recipe has stuck with me throughout the years without much modification. Marcotte called them Pork & Crab Meatballs.

long_chopsticks

BigDMcC, another old friend, calls them John’s Crabby Balls. The name seems to fit.

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