Growing up in a Chinese household, roasted meats regularly made it onto our dinner table each week. However, given the fact that both my mother and father worked full-time jobs, in addition to raising three crazy misbehaved children, these meats were never prepared at home (despite my mother being an amazing cook). It would just take too dang long. …
Trevin had the good idea of trying to make a Paseo-style sandwich with the sous vide. I like this idea because (a) Paseo sandwiches are awesome, (b) pork is awesome and (c) I like a good challenge. We came up with this idea while Paseo was closed. It has since reopened, but I still wanted the challenge. …
Another holiday, another ridiculously beefy dinner. For Christmas, I made a Beef Wellington for my family and Trevin’s to (deliciously) celebrate with. And the next week, I was headed to the Cascade Mountains to celebrate New Years with a close group of friends and their children. After about four seconds of deliberation via email, we settled on beef short ribs for New Year’s Eve… and I volunteered (as tribute) to be the chef that night. …
We had some friends over for dinner, and they specifically asked for something sous vide. Since we already had the entrée planned, we decided to do a sous vide appetizer or salad. Perusing through Modernist Cuisine at Home I came across Sous Vide Tuna Confit. I figured this would work really well to put on a green salad with a sharp vinaigrette. …
Flank steak is still one of my favorite cuts of meat due to the texture and versatility. It’s a relatively long and flat cut of meat, and used in traditional dishes like a London Broil and commonly used as a replacement for skirt steak in fajitas. …
For my birthday, my lovely wife got me the Modernist Cuisine at Home cookbook. Having read so much about the book and hearing friends rave about what they’d read in it and made from it… I was a ball of excitement to make something out of the book. …
Finally found a delicious recipe over at Stefan’s Gourmet Blog for Pork Carnitas that turned out marvelously for a dinner party we had the other night. Everyone of our guests commented how juicy and tender the pork was. Winner! Due to laziness of not wanting to make our own pork stock in Stefan’s original recipe, we substituted chicken stock instead and the dish didn’t seem to miss a beat. …
If you’ve ever been to a Korean BBQ restaurant, you’ll remember this cut of meat, and remember it fondly. If flaken style ribs were an 80’s supermodel, they’d be Jill Goodacre: not everybody knows about them, but they’re really damned awesome (and married to Harry Connick, Jr?). Sorry for the tortured metaphor. …
One of my coworkers brought back a gift pack of BBQ sauce and rub from Salt Lick BBQ, and we were left with a conundrum: what to do with this stuff? Well, it turns out that you should have a meat-acular potluck on a random Monday. I wanted to sous vide something, someone else is working on the ribs, someone else on the beans, etc. …
