Because of my crazy work schedule, I’m pretty zonked when I wake up in the evenings to make dinner for everyone. Especially when I’ve already worked five night shifts in a row and have two more to go. I can turn into a hulk, just like that. Try me.
On Saturday night before going to work, I sous vided some pork chops and then stored them in the fridge until I cooked them off today.
I’m totally in love with my SousVide Supreme.
While the chops came back up to serving temperature in the water bath, I baked some sweet potatoes in my toaster oven, roasted orange hued cauliflower and bacon…
..and stir-fried shiitake and broccoli slaw.
Here’s my plate:
I’m tired of cooking. Thankfully, Fitbomb will be bringing home take-out kebabs tomorrow night and we’re going out the following night.
For the longest time, I mispronounced petrale sole as “pe-tral” sole. Make sure you pronounce it like this so you don’t look like a boob.
I picked up some fresh petrale sole fillets at the farmers’ market this morning and sautéed them up in some butter for dinner.
All I did was dry the fillets well with paper towels, season them with salt and pepper…
…and sauté them in some butter…
…over medium heat, 2-3 minutes per side.
In the meantime, I roasted a delicata squash (cut in half, coated in olive oil, and seasoned with salt and pepper) in my toaster oven at 400 F for ~25 minutes. I drizzled the finished squash with some aged balsamic vinegar.
To the finished fillets, I added a sprinkling of Aleppo chile finishing salt and a squeeze of lemon. I plated the fillets with stir-fried shiitake and broccoli slaw and the roasted delicata squash. Petrale is a very mild tasting fish so definitely add the finishing salt and lemon!
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.
I get 5 pounds of ground meat in my meat CSA pack every month so I always need to come up with inventive ways to dispatch with it so I don’t get bored. Tonight, on a whim, I decided to make Asian flavored lettuce cups. My recipe is pretty similar to the pork stir fry I made a week ago.
Assemble these ingredients:
- 1 lb of ground meat (I used grass fed ground beef)
- 1 lb of thinly sliced mushrooms (I used cremini)
- 1 small onion, roughly chopped
- 2 tablespoons of lard
- 3 cloves of garlic, minced
- 1-2 cups of broccoli slaw (I use the organic slaw from Trader Joe’s)
- ½ cup of shredded carrots (I use the ones from Trader Joe’s)
- 2 scallions, thinly sliced
- a handful of cilantro, coarsely chopped
- 1-2 tablespoons of fish sauce
- 1-2 tablespoons of apple cider vinegar
- 1-2 tablespoons of coconut aminos
- Kosher salt and freshly ground black pepper
Here’s what I did with everything:
The first step was finely chopping my onion in my mini prep food processor. Whenever I make grass fed ground beef, I like to really pulverize the onions. This helps moisten the meat and it cooks so much faster.
Then, I put the onions into my skillet with some melted lard and sautéed on medium heat until translucent. Then, I added the sliced mushrooms and some salt and pepper. When the onions and mushrooms had cooked off the excess moisture, I added the minced garlic cloves and stirred everything around for 30 seconds.
Next, I added the ground beef and stirred that around until there weren’t big clumps and it was no longer pink. I added the fish sauce, apple cider vinegar, and coconut aminos and then tasted for seasoning. I put about equal amounts of all three and then I cracked on some freshly ground black pepper.
Once the meat was cooked and seasoned, I added the broccoli slaw and shredded carrots and stirred everything around to soften the veggies a little. I added the herby goodness (scallions and cilantro) last and mixed to distribute everything.
I spooned the beef and veggie mixture onto red butter lettuce leaves (my favorite lettuce for this kind of recipe)…
…and squeezed on some un-Paleo Sriracha sauce. Sriracha has some sugar and all sorts of preservatives but it’s damn tasty. I’ve given up tons of “bad” food but I’m keeping the Sriracha.
Since I had about a cup of leftover sautéed collard greens and ham, I decided to make a scramble with it for lunch this morning. I was going to be more ambitious and make stuffed egg omelets with it, but I was just too damn lazy. You guys sensing a trend here?
For the scramble, I beat together 5 eggs and some Kosher salt and pepper and poured them into my cast iron skillet with melted butter. Then, I added the filling (which I had nuked in the microwave earlier) and scrambled everything around on medium high heat until it was cooked through.
Fitbomb and I were really famished so I also heated up some sweet basil and parmesan chicken meatballs in my dependable toaster oven.
Our lunch was on the table in about 10 minutes: