Nom Nom Paleo


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Congrats to Jeannette Keep! She’s the big winner of the SousVide Supreme Demi package courtesy of SousVide Supreme!

I’m bawling like the rest of you ‘cause I had to buy my own, too!

Thank you to all my generous sponsors who donated prizes to my Blogaversary giveaways!

Most importantly, thank YOU for reading my blog!



Mindblowing Final Giveaway For My Blogaversary!

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Aaaaaaaaah! I need to put on a rain poncho to shield myself from all the exploding brains!

Yep, thanks to the generosity of the fine folks at SousVide Supreme, one of my lucky readers will win a SousVide Supreme™ Demi Prize Package (valued at $445!). Plus, you can choose your favorite color!

See? I do love you!

I’ve gone on and on about how the SousVide Supreme is my favorite appliance — I even wrote a post about it. Why not try it yourself…FOR FREE?!?

This awesome package has everything you need to start cooking: a SousVide Supreme Demi water oven, a SousVide Supreme Vacuum Sealer (includes 10 bags), and Sous Vide Holiday cookbook. All that’s missing are the meat and veggies!

Now pop your eyeballs back into your heads and focus, dear readers. Read these directions carefully…

Entering this giveaway is super-easy, so don’t screw up these simple steps:

  1. Sign up for the SousVide Supreme newsletter by clicking on this link.
  2. Subscribe to the Nom Nom Paleo email list by entering your email address at the top of the page or click on this link (if you haven’t already signed up).
  3. Leave ONE comment at the bottom of THIS post (not on Facebook or some other random place, people!) telling me you followed directions by Friday, 11/18/11 at 9:00 a.m. PST. Remember: If you post more than one comment, you’ll be disqualified! 
  4. Unfortunately, this contest is only open to U.S. and Canadian readers.

Good luck!

It feels good to be the yellow Oprah. Eat yer heart out, Dina Lohan.

Sous Vide Scrambled Eggs

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Scrambled eggs are so fast and easy to fry up, it never occurred to me to cook them in my SousVide Supreme. Who wants to wait twenty minutes for eggs to cook – not to mention the additional time it takes for the water oven to preheat? Not this lazy ass!

I finally made a batch today to test out our new reusable silicone cooking bag and I have to tell you, scrambled eggs cooked sous vide are fantastic! The eggs are a revelation – so tender, creamy, and custardy. Patience does pay off!

Here’s what I gathered to feed 2 people:

  • 4 large eggs
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon of butter
  • Aleppo pepper (optional)

Here’s how I made enough eggs for 2 people:

I filled the water oven with hot water and preheated it to 165 F. In a medium-sized bowl, I beat the eggs with a large pinch of salt and four grinds of black pepper.

I poured the beaten eggs and butter into the silicone bag.

Using the water displacement method, I removed the air from the bag and sealed it tight.

Once the water oven reached 165 F, I dropped in the sealed bag…

…and set the timer for 10 minutes. After the buzzer went off, I removed the bag from the water and squished it around so the eggs wouldn’t form a brick.

I put the bag back in the water and let it cook for 12 more minutes. (In many recipes using plastic bags, the cooking time is only 10 minutes + 6 minutes but since the silicone is thicker, I soaked the eggs for five more minutes).

I removed the eggs from the SousVide Supreme…

…spooned it on a plate, and sprinkled on Aleppo pepper flakes.

My mind is bursting with ideas on how to incorporate these silky eggs into different recipes!

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Here’s another video…

This time, I demonstrate how to use a SousVide Supreme to prepare a couple of 4505 Meats’ Cowboy Chops for a dinner party. Yeehaw!

The process I used to sous vide the rib-eyes was straightforward and simple; I seasoned the steaks the morning before the party, stored them in the fridge, and dunked them in the water oven the next morning.

We ended up serving just one of the gigantic chops because each was a whopping 2.5 pounds. I chilled one of the cooked steaks in an ice bath before storing it in the freezer. The remaining chop was seared on our gas grill before I evened out the char with my kitchen torch.

See? It really is like cheating when it’s so easy!

Paleo Eats: 9/13/11

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Every nightshift is blending into the next…

Luckily, I see the light at the end of my seven-night stretch!

For my meals at work, I chowed on some leftover frittata, sauteed shrimp with onions and cherry tomatoes, and roasted broccoli and cauliflower.

When I got home from work, I quickly seasoned some pork chops with Volcano Grind seasoning

…vacuum-sealed and stored them in the fridge…

…and then I took the Double-O’s to school.

I came home, filled and preheated the SousVide Supreme to 134 F, gave my mom instructions to dump in the pork chop packets mid-afternoon, and hit the hay.

When I woke up in the evening, I stir-fried a batch of Asian cauliflower fried rice with leftover Kalua pig, bell peppers, carrots, shredded spigarello, and herbs…

…and charred the sous vide pork chops with my kitchen torch.

Here’s my dinner plate:

After dinner, I practiced some snatch balances in the garage and hurled a medicine ball against the wall before heading to work.

Just one more night to go!