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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 Sous vide chicken (140/90:00), avocado, red onion, egg, bacon, tomato, green onion, fennel seed, bacon vinaigrette over . . . → Read More: Cobb Salad. Grilled chicken with duckfat-garlic mushrooms (from lunch), and a chopped salad with flax seeds and a simple balsamic vinaigrette. Berries . . . → Read More: Simple & Easy Chicken & Salad H and I have been doing Crossfit and exploring the Paleo diet, which is basically a diet focused on meat, vegetables, fruit, nuts, and seeds. No grain, dairy, sugar, or starchy carbs. As a result, I haven’t been cooking too many “high cuisine” dishes lately, focusing more on natural, simple dishes like the ones above. I . . . → Read More: Gone Paleo…
I got home from rock climbing and needed to eat but was also devilishly tired so I threw together this basic protein-fest. I had cooked another portion of Thanksgiving’s dry aged roast overnight in the water bath so it was ready to go as soon as I got home. FULL POST |
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