Here are my eats on my second to last night of work this week. I’ll try to minimize the snark but I’m pretty grumpy today.
I started the night off with a snack of macadamia nuts and coconut flakes.
My “lunch” consisted of leftover roasted broccoli, grilled grass fed rib eye, and roasted bell peppers.
This meal was tasty right out of the fridge.
My second snack of the night was some berries with cream-top yogurt.
The last meal of the night was an Italian sausage with leftover roasted carrots and celery root and sautéed baby chard and bacon.
After I got home, I sliced up some veggies for the Asian cauliflower fried “rice” I was going to make later that night.
Before going to bed, I filled and preheated my SousVide Supreme to 135 F to reheat the Niman Ranch bacon-wrapped pork chops I sous vided and froze several days ago.
When I woke up, I plopped the previously cooked pork chops into my water bath to heat up along with a packet of winter squash puree.
Then, I fried up some Asian cauliflower fried rice with a pound of ground beef.
The bacon-wrapped chops looked kind of unappetizing right out of the SousVide Supreme…
…but after a little quality time in the cast iron skillet they look pretty good, huh?
I finished the winter squash puree by mixing in butter, salt, and pepper.
Here’s my dinner plate:
Remember how I sous vided a butterflied lamb leg and tri-tip roast earlier this week? Well, I finished cooking off the lamb tonight and it was fantastic!
Here’s a recap of how easy it was:
Purchase this pre-seasoned lamb leg at Costco while they last:
Re-vacuum seal in your own bag and without the absorbent paper:
Plop in your SousVide Supreme set at 130 F for 24 hours:
Remove the cooked meat from SousVide Supreme and plunge in an ice water bath for 1 hour and store in fridge or freezer until needed. If reheating from fridge, set SousVide Supreme to 130F and drop in packet for 30 minutes.
Then, remove the packet from the bath and pat dry with paper towels.
Heat up 2 tablespoon of lard in a cast iron skillet on high. Sear the leg, fat side down when fat is smoking. Leave undisturbed for 2 minutes. Flip over and sear on the other side for 2 minutes.
Slice up and dig in!
Really delicious! In the past, when I’ve roasted boneless leg of lamb the conventional way, parts of it would be too rare and other parts would be too well-done. This piece of meat was pink throughout and really tender and juicy. Plus, it was seasoned really well. I’d definitely plunk down $20 plus change for this pre-seasoned, ready-to-cook piece of lamb. There’s definitely enough meat for 6 hearty eaters. Next to pork chops, this was the best thing I’ve made in my SousVide Supreme thus far.
I served the sliced lamb leg with garlic cauliflower mashed “potatoes”, and sautéed spinach. Nom. nom. nom.