Let’s get this out of the way up front: this is the best lamb I have ever had in my life, period, no question about it, and by a wide margin to boot. One bite of these ribs is a life changing, mind altering experience that will have you reconsidering all other proteins. Yeah. FULL POST
This was so comforting you wouldn’t even believe it was fully paleo. I was desperate to find a protein for dinner and I saw some catfish on sale so I decided to give it a shot. Now, in a former life, I would have breaded this in corn meal, fried it in up in lard, and . . . → Read More: Fried Catfish ‘n’ Greens
Grassfed beef, grassfed cheese, fresh made guacamole, arugula salad with . . . → Read More: “Burger” Night
H and I have been trying to eat more fish lately because , well, eating protein at every meal gets boring if you don’t spice things up. After great success with cod and bluefish, I thought I would continue the white fish trend with some fresh haddock. Haddock, like the others, is very light, hardly fishy, and takes . . . → Read More: Haddock With Bacon Wrapped Leeks
I got a pork tenderloin from Trader Joes and treated it pretty much the same way as last time. I cooked it at 142 for a few hours and after debagging, cooling, and drying, torched and seared on a nice crust. It was medicre. Tender, sure, but it was pretty dry and worst of all, bland. . . . → Read More: Quality Matters & I Forgot The Vegetables in The Oven.
I don’t know exactly what country style ribs are, but I saw them staring at me in the store with those well-marbled, fatty eyes that I just can’t refuse. So I got a few pounds. I know they’re pork, obviously, but they’re boneless and thick, and looked a lot like pork shoulder.
Anyhow, I threw them in . . . → Read More: Sous Vide Country Style Ribs
Cod has a reputation for being fishy that I think is undeserved. It’s a lot like bass, actually, but lighter and a lot cheaper. As long as you don’t overcook it, cod is something I’m convinced even a tilapia purist would enjoy, with large, fluffy flakes that melt in the mouth.
I picked up a nice sized . . . → Read More: Cod & Herbed Cauliflower
When I found grassfed short ribs at Whole Foods, I braised them along with pork belly in mustard, chicken stock, and herbs. That was a week to remember. So naturally I wanted to explore these marbled wonders further, and to me, there’s no better lens to examine a protein under than sous vide.
I bagged them with . . . → Read More: Sous Vide Short Rib
Sous vide chicken (140/90:00), avocado, red onion, egg, bacon, tomato, green onion, fennel seed, bacon vinaigrette over . . . → Read More: Cobb Salad.
Yesterday I made some sous vide pork loin that I wasn’t quite sure about. I’m having mixed feelings because, well, this breakfast was absolutely amazing. Maybe the key is thin slices and heavy caramelization – this was like pork belly, only leaner. I know, what’s the point of lean pork belly? Well, it was a nice change . . . → Read More: About That Sous Vide Pork Loin…