Or ham of lamb?
A tender, juicy, carnivoran delight. Cute little critters don’t stand a chance when they taste this good. Continue reading
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.
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
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.
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
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.
It adds a whole new dimension to a BLT.
This afternoon, most glorious spousal unit sent me a recipe. It intrigued me, but not enough to actually follow it.
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.
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.
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.
Recently, I dug out my seemingly ancient sous vide rig to cook a chicken breast.
This breast went from -1°F to 165°F in less than two hours.
There’s a little spot in Westminster, MD that I feel compelled to talk about: Cup.
We were in the area due to Westminster having TWO farmers’ markets: the Carroll County market at the Ag Center and the Downtown market that’s…um…downtown. Both are open Saturday mornings and I’m looking forward to peak season.
Most Glorious Spousal Unit and I could hardly believe our good fortune when we encountered 1.5 lb live lobsters at $8.00/lb at a local grocery store.
We wound up with two males and a female. How we could tell one from another is for the reader to determine. This one was eying me with bad intent; I think he knew what was coming.
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.
BigDMcC, another old friend, calls them John’s Crabby Balls. The name seems to fit.