Tonight's fare featured some local purple asparagus! Served broiled, with Gruyere cheese and shredded fresh basil. Yum. Seared Pacific salmon with ramp sauce; leftover roasted eggplant; braised lacinato kale with onions and red pepper.
What's for Dinner?
- Thread starter ffemt128
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A lot of nights I try to make the best thing I've ever had... Tonight it was the best thing i could make in 20 minutes.
Sesame, sambal, garlic shrimp on pesto pasta with Asiago and asparagus. Hard to top for the effort.
Sesame, sambal, garlic shrimp on pesto pasta with Asiago and asparagus. Hard to top for the effort.
We always had homemade corn tortillas in Texas and got spoiled. There's nothing like them.
Sous Vide flap steak done to 132°, topped with compound butter. Beef consommé rice and steamed broccoli on the side. Washed down with WE 2017 Pinot Noir.
So what you guys are all saying is I need to go buy a sous vide?
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My nephew visited and brought his sous vide with him. He swore a tri-tip done in it, then grilled would be wonderful. Neither my wife nor I were impressed. She went as far as saying, never again.
Hahah, a lot of times this site make me feel like I have multiple personalities. Just when I'm 100% sold on an idea someone else chimes in and completely 180's my thought process.
I like a rare tender piece of meat, but I'll push that to a second preference over crusty deliciousness. It's why I have never felt the need for sous vide. I either rotisserie or reverse sear. Both methods are consistent throughout, but deliciously crusty.
Gonna need a pep talk from the sous vide crew to pick me back up.
This is bison so it's never as moist or tender as beef, but it sure is cooked to where I like it.
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My wife and I agree with you about that crusty charness. It is the essence of grilled meat that we love. I can't explain what it was about it that we didn't like, other than everything.Hahah, a lot of times this site make me feel like I have multiple personalities. Just when I'm 100% sold on an idea someone else chimes in and completely 180's my thought process.
I like a rare tender piece of meat, but I'll push that to a second preference over crusty deliciousness. It's why I have never felt the need for sous vide. I either rotisserie or reverse sear. Both methods are consistent throughout, but deliciously crusty.
Gonna need a pep talk from the sous vide crew to pick me back up.
This is bison so it's never as moist or tender as beef, but it sure is cooked to where I like it.
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I don't have one, otherwise absolutely. I've always figured anything I can make in a crock I can make in a dutch oven.
If I stumble on one I will hit you up though. Totally on the fence now.
Boatboy24
No longer a newbie, but still clueless.
I'm in the pro sous vide camp, obviously. But if you don't finish with a good char/crust it will leave a piece of meat rather lifeless. And I have fallen victim to not cooking a larger piece long enough before searing. That also leads to less than desirable results.
The last one I posted was a reverse sear from a while back for conversation sake.
Tonight it was rotisserie. The most tender medium bison roast I have done, yet. Wet aged since April 20. No funk, just very noticeably more tender.
Tonight it was rotisserie. The most tender medium bison roast I have done, yet. Wet aged since April 20. No funk, just very noticeably more tender.
You can sous vide a steak and crust it to your liking on the grill or in a very hot cast iron frypan. The big benefit of sous vide is that the meat will be at the same temperature throughout - no over or under cooked sections regardless of varying thickness. That's just about impossible to achieve on a grill.
Boatboy24
No longer a newbie, but still clueless.
Teriyaki chicken, sesame soba noodles and grilled baby bok choi.
Boatboy24
No longer a newbie, but still clueless.
What to do with leftover Tri Tip when your tournament games are cancelled for the night, volume 47: pizza tri tip fusion. Basic pita pizza assembly with the San Marzano sauce. Instead of pepperoni and sausage, leftover tri tip bits. Cooked as normal, then smothered with an arugula mix, then given an EVOO drizzle and some parmesan.
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