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What's on your plate today?

Duck breast sous vied, finished in my trusty cast iron skillet (to crisp the skin), with shallot and cherry, port reduction; served with duck fat roasted Brussels sprouts, mini potatoes, pearl onions, and carrots; and roasted peppers and garlic with thyme.

My immersion circulator has been the best kitchen tool I've ever bought!

15284799_10209898478955785_5447418059942359782_n.jpg
 
Nihon_Ni said:
Duck breast sous vied, finished in my trusty cast iron skillet (to crisp the skin), with shallot and cherry, port reduction; served with duck fat roasted Brussels sprouts, mini potatoes, pearl onions, and carrots; and roasted peppers and garlic with thyme.

My immersion circulator has been the best kitchen tool I've ever bought!

15284799_10209898478955785_5447418059942359782_n.jpg
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That's sexy!
 
bfreebern said:
Nice, that will be interesting to see how they turn out, in the BGE. Just warned, they won't last long, especially warm!
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I have leftover brisket from yesterday, I'm sure that it will go perfect with this and some old style whole grain dijon mustard.
 
Nihon_Ni said:
Duck breast sous vied, finished in my trusty cast iron skillet (to crisp the skin), with shallot and cherry, port reduction; served with duck fat roasted Brussels sprouts, mini potatoes, pearl onions, and carrots; and roasted peppers and garlic with thyme.

My immersion circulator has been the best kitchen tool I've ever bought!

15284799_10209898478955785_5447418059942359782_n.jpg
Click to expand...

Looks sooo good. I purchased the Anova sous vide machine about 8 months ago and I have yet to use it. Thanks for the inspiration!
 
whylieineedacigar said:
Looks sooo good. I purchased the Anova sous vide machine about 8 months ago and I have yet to use it. Thanks for the inspiration!
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I bought a Sansaire based on a recommendation from my brother. My wife likes rare steak, and I finally was able to achieve perfect doneness when I cooked her a strip steak in the immersion circulator, finished by 90 seconds in the cast iron. Perfect steak! I have two racks of lamb in the freezer for Christmas dinner that will take a swim with the circulator.
 
Nihon_Ni said:
I bought a Sansaire based on a recommendation from my brother. My wife likes rare steak, and I finally was able to achieve perfect doneness when I cooked her a strip steak in the immersion circulator, finished by 90 seconds in the cast iron. Perfect steak! I have two racks of lamb in the freezer for Christmas dinner that will take a swim with the circulator.
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Nice! Share the pics. I won't be using mines for sure for Christmas dinner, the plan is to make a whole pig in La Caja China.
 
Took 2 dozen sausage and cheese kolaches, 1 dozen chocolate filled donuts, 1 dozen Bavarian cream filled donuts, and 1 dozen plain glazed donuts to the office this morning.

I think everyone is on the verge of a coma, now. :D
 
Scap said:
Took 2 dozen sausage and cheese kolaches, 1 dozen chocolate filled donuts, 1 dozen Bavarian cream filled donuts, and 1 dozen plain glazed donuts to the office this morning.

I think everyone is on the verge of a coma, now. :D
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That's one way to slow things down at the office.

I'm making Pimento Cheese for lunch. Dinner will be Mafaldine with Bolognese.
 
Scap said:
Took 2 dozen sausage and cheese kolaches, 1 dozen chocolate filled donuts, 1 dozen Bavarian cream filled donuts, and 1 dozen plain glazed donuts to the office this morning.

I think everyone is on the verge of a coma, now. :D
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If we worked in the same office I wouldn't know whether to thank you or hate you.
 
An absolutely gorgeous NY Strip. Grass fed, vacuumed sealed "Choice" which is better marbled than any Prime I've been able to find. 7 bucks for a 1 lb steak. Grading only goes so far. Side of NY Sharp White Cheddar Mac & Cheese. No rabbit food tonight, as my son requested. He Man dinner FTW!
 
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