Category Archives: Food

Approximately Salmon

I mostly sort of follow a recipe.  Sometimes I do follow a recipe more strictly.  I tend to be more strict when I’m doing a Paul Prudhomme recipe for whatever reason.  Perhaps it’s because those recipes of his I work tend also to be longer and more complex.  Reasons.  They always exist.

Anyway, I made some sous vide salmon tonight.  I fucking love salmon.  It’s amazing.  I do what I am able to support the wild salmon market.  It’s really unbeatable.  After 122f bathing for 30 minutes a very quick grill over an open fire made for an excellent evening delight.  And, borrowing from Chef Paul, just salt, black pepper, and cayenne.  What can I say?  Life is good.

Mostly I followed this recipe as my guide.

Sous Vide Salmon @ ChefSteps

I didn’t bother with the curing step.  Why bother?  You can almost eat the salmon raw it’s so good.

As for an accompanying beverage, I made a little something appropriate to this excellent summer weather.  I took some of my homemade limoncello and put that in a tall glass of ice with one of these flavored (but unsweetened) seltzer waters that are so popular now.  Lemon, of course.  Very light and refreshing and certainly nothing to interfere with the salmon.

Now I’m sitting next to the fire I cooked with and eating my simple meal.  Eat a nice green salad after.

Am I missing out on something, do you think?  Is my life somehow incomplete?  Maybe.  But I’d say I’m doing pretty well.

JamesIsIn

Black Rice, Sausage, and Peas

Mostly one pot…

  • package forbidden rice (about 2 1/4 cups)
  • 4+ cups chicken jello (or your own weak-assed chicken stock)
  • salt, black pepper, white pepper, and cayenne
  • package frozen peas
  • several dried mushrooms
  • garlic confit
  • four link sausages (sliced)

You can find my garlic confit recipe in another Ink.

I cooked my sausages sous vide (which you can find in yet another Ink), but you can cook your sausage any way you’d like.  (You could even try cooking the sausages in the rice cooker).

I cooked the peas in the rice, but they turned purple (everything cooked in the rice turns purple).  Next time I will cook them separately and add them after.

I put everything in the rice cooker (except the sausages), mixed it thoroughly, and started the cooker.  Once the rice was cooked, I stirred in the sliced sausages.

Fucking delicious.

Have fun!

JamesIsIn

Sous Vide Lamb Taco Night

Tacos

  • lamb
  • salsa
  • vanilla-honey yogurt (also goat cheese available)
  • cabbage
  • shallots
  • chopped mint (in case the salsa is too hot)

Lamb

  • sous vide 135f for ~48 hours, shred (go longer next time as shredding was challenging)
  • cumin
  • cardamom
  • cloves
  • thyme?
  • garlic
  • lemon
  • peppers (dried ground)
  • salt

Salsa

  • onion
  • tomato
  • mint
  • chilies (serrano, jalapeño)
  • peppers (dried ground and black)
  • garlic
  • lime juice
  • salt

Black Bean Concoction

  • black beans
  • chilies (serrano, jalapeño)
  • peppers (dried ground)
  • onion
  • garlic
  • salt

Also made some garlic confit for fun.

 

JamesIsIn

Meatloaf and Baked Mashers

mom’s recipe modified:

  • 1.22 lbs beef (“stew meat” ground)
  • 1 cup oatmeal blend
  • 2 shallots chopped
  • 1 egg
  • 1 can tom paste
  • salt, pepper (white, black, and cayenne)
  • 1 T sage (fresh)
  • 1 t Worcestershire

bake 350f 60 minutes

potatoes

  • 4 russets boiled and riced
  • butter (less than half cube)
  • cream (heavy heavy)
  • pepper
  • salt
  • spread into greased cookie sheet

bake 350f 40 minutes (share oven)

I finished the potatoes for maybe 6 or 8 minutes under the broiler because I wanted more browning.

Timing is useful.

JamesIsIn

Beans, Hazelnuts, Sausage, and Mushrooms

  • toast hazelnuts in cast iron skillet and set aside
  • sauté shallots
  • sauté garlic
  • move shallots and garlic to perimeter and sauté mushrooms
  • move mushrooms to perimeter and sauté sausage
  • add beans on perimeter
  • add salt, pepper, white pepper, and cayenne
  • move all to perimeter and add wine and chicken stock (1:2)
  • reduce by half
  • finish with green onions and re-add hazelnuts and mix completely
  • toss with pasta (farfalle)

Meatloaf, Brussels Sprouts, and Baked Mashed Potatoes

meatloaf (meatlove)

  • sous vide beef (stew chunks) 129f 5 hrs?
  • beef jello
  • pork jello from sous vide bacon
  • sausage & beef (from above)

mom’s recipe modified:

  • ~1/2 lb sweet Italian sausage
  • ~1/2 lb sous vide beef (sliced/chopped by hand)
  • 1 egg
  • 1 can tom paste
  • salt, pepper (white, black, and cayenne)
  • 1 T sage (fresh)
  • 1 t Worcestershire
  • 2 T chopped onion
  • 2/3 cup oatmeal blend
  • beef jello & half of pork jello (from bacon)

bake 350f 60 minutes

potatoes

  • boiled russets (2)
  • mashed with salt, pepper, butter, cream, and sous vide garlic confit
  • cupcake tins and bake (40 minutes) with meatloaf

Brussel’s sprouts (17)

  • sauté (brown) stirring
  • bacon (3 strips) chopped
  • add rest of bacon jello
  • simmer to finish in white wine and pomegranate molasses (10 minutes) keep moving
JamesIsIn

Rice with Pork Jello and Buttermilk

Just tossed some stuff together because I was hungry.

  • rice
  • pork jello
  • buttermilk
  • water
  • dried mushrooms
  • salt
  • pepper
  • cayenne
  • garlic confit
  • smoked blue cheese
  • bacon (chopped and fried)
  • chopped smoked pork loin

The pork jello was from when I sous vide cooked some pork rib racks.  Love the pork jello!

The pork loin was a small bit of leftover from whatever.  It was really good but there wasn’t enough to make a sandwich.  Chopped it.

The liquids were three-to-one over the rice, but the mushrooms were dried so it was wetter than usual rice but really just about perfect for this dish.

I used a bit of water to deglaze the small cast iron pan I used to sauté the bacon.

It was amazing.  Would have liked some crusty bread to go along but I didn’t want to go to the store.

Lemon would have been a nice addition.

Eat hardy!

JamesIsIn

Rice with Garlic Confit and Pork Jello

Made an interesting variation on a rice and dried mushroom theme of mine tonight.  Here is the basic approximation.

  • 1 C Jasmine rice
  • 1.5 C water (only because I had no stock thawed)
  • about half cup pork jello
  • half jar mango ginger chutney
  • 4 dried shiitakes chopped
  • ~ 2 t cayenne
  • ~ 4 T garlic confit

Pork jello is what I would call the coagulated juices from cooking pork.  This came from resting a large piece of smoked pork loin.  Yay for meat jello!

JamesIsIn

Garlic Confit via Sous Vide

Found this recipe for garlic confit and wanted to have a go at making some via my sous vide cooker.

  • 4 bulbs garlic
  • 1 shallot
  • ~ 1/3 cube butter (saute shallots)
  • ~ 1/3 cup olive oil
  • ~ 1 T salt
  • ~ 2 t smoked paprika

I put mine is the cooker for about four hours at 190f.  After which I ran it through the blender until it was smooth and refrigerated it overnight.

Have fun!

Bonus:

If you make toast, spread on some butter, and then spread on a thin layer of this confit you will eat the best garlic bread ever.  Super yum!

JamesIsIn