2 words. HUGE. FLAVORS. I made the mistake of going to the market the day before restocking and the pickings were slim. I saw, amidst the barren wasteland, a box of baby artichokes. Why the hell not? I had never worked with them before but I presumed they were to be treated similarly to their larger . . . → Read More: Prosciutto Wrapped Bluefish w/ Baby Artichokes
Air dried in the fridge for 48 hours, bagged with salt & pepper, cooked at 132F for 5 hours. Finished 45 seconds per side on a 600 degree Green Egg. Tender, beautiful, perfect.
The resulting meal: Mache salad with lime vinaigrette, avocado, slow cooked bacon nibs, grilled red onions, cherry tomatoes, sharp cheddar, and of . . . → Read More: Sous Vide Porterhouse Steak
H and I have been slowly reintroducing dairy back into our diet, and it’s actually going pretty well. So, I decided to just go all out and make a cheesy meaty monstrosity to test the limits. But, we’re still avoiding gluten and grains, so I had to get crafty with the”noodles”.
A common technique is to use . . . → Read More: Low Carb Lasagna