As you know I got a sous vide as a gift, and I have been trying my hardest to use it as often as I can. Now I know it can be time consuming, but man does stuff come out good. Gone are the days of roasting things in the oven or frying things in a pan and having it dry out. Sous Vide reminds me of those “Set it and Forget it” commercials from back in the day. So I decided to sous vide a 4 bone pork rack (originally came in a rack of 8 bones, but I cut it in half, because who the heck is going to eat 8…). I made this before by roasting in the oven and it came out great, but this one came out better in my opinion. Also this recipe is not from anywhere, or based on anything, but just me experimenting, so feel free to mess around obviously. But you can try both and let me know!
- Rack of pork
- Kosher Salt and pepper
- 1/4 tbsp of dried oregano, thyme, rosemary
- Olive oil
- Set sous vide water bath to 143º F (or oven to 350º)
- Rinse and dry pork rack
- Salt and pepper the pork, and add herbs as well
- Place the pork rack into the bag, add some olive oil, and seal (alternatively place in roasting pan and drizzle oil)
- Place in water bath for 90 minutes (or oven for 1hour)
- Remove from water bath, pat dry, and sear in skillet over high heat for ~2-3 minutes a side (may need a little oil in the skillet)
- if using the oven, skip this step
- Let the pork rest, cut, serve, and enjoy!
Today was an easy going day. I left work early, took a nap, and decided to make a pasta for dinner. Shrimp was on my mind, so the obvious choice was to make a shrimp scampi. I really like shrimp scampi, but weirdly, I have never ordered it at a restaurant, nor have I ever made it before. I guess that is because my mom loves shrimp scampi and it’s almost a 100% guarantee that she will order it, which would allow me to finish her meal or at least steal some when we go out. But today I made it for the first time, but definitely not the last. Oh, and I got the recipe courtesy of the Food Network.
- 1 lb pasta (I used linguine)
- 4 tbsp butter
- 4 tbsp EVOO
- 2 shallots, finely diced (I used red onions since I already had some)
- 2 cloves garlic, minced
- Pinch red pepper flakes,to taste
- 1 lb shrimp, peeled and deveined
- Salt and pepper
- 1/2 cup dry white wine (I used a Pino Grigio)
- Juice of 1 lemon
- 1/4 cup finely chopped parsley leaves
- Salt and boil pasta, then drain
- Melt 2 tbsp butter in 2 tbsp EVOO in a large skillet or saucepan over med-high heat
- Saute shallots (onions), garlic, and pepper flakes until the onions are cooked through
- Salt and pepper the shrimp
- Add the shrimp to the pan and cook until pink/orange, then remove the shrimp
- Add the wine and lemon juice, bring to a boil
- Add 2 tbsp EVOO and melt 2 tbsp butter into the liquid
- Add the shrimp, parsley, and pasta to the mix
- Add salt and pepper and mix thoroughly
- Eat it!
The recipe online also says to drizzle some EVOO on top at the end, but I found this to be unnecessary since there was plenty of oil before that, so I didn’t add any. This recipe was a lot simpler and quicker than I thought it would be, which is pretty awesome, because it was pretty delicious. Add some parmesan cheese and top it with some parsley and that’s it. Hope you enjoy it too.
So I was trolling Yahoo! Food and came across this recipe for a slow roasted tomato sauce. With nothing better to make, I decided to try it. I realized half way through that I had no meat to pair with it, and was super close to running to the market to pick up something, but ended up doing something more unbelievable…leaving it a vegetarian meal. Both proud and disappointed at the same time, this meal was decent, but not what I expected. I followed the recipe exactly, but it ended up being a little too sweet for my taste (maybe less balsamic next time), or adding meat (the salt from meat would probably even it out).
- 1.5 lbs cherry tomatoes
- 3 cloves garlic, smashed
- 1/2 cup EVOO
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh thyme
- 2 teaspoons packed light-brown sugar
- 1 teaspoon coarse salt
- Mix tomatoes and garlic in a baking dish
- Mix EVOO, balsamic, thyme, brown sugar, and salt in a bowl
- Pour mix over the tomatoes
- Bake at 325 degrees for about an hour
So after they were baked/roasted, I honestly did not know what to do with them. I tried to break the tomatoes and mix them to make a sauce, but while the tomatoes broke, the skins didn’t really reduce. So I ended up putting a few of the tomatoes in the food processor and pulsing it a bit to make a sauce that I could mix with my spaghetti. Overall, it was like I said earlier – not what I expected, but I would definitely try it again with a few adjustments.