When I came home in the morning, I knew that dinner would be easy tonight: I’d be searing off a pre-cooked sous vide tri-tip roast that was waiting to be consumed in my fridge. To ensure that my total hands-on cooking time when I woke up in the evening was minimal, I proceeded to prep some broccoli and bacon for roasting. After I stored everything in the fridge, I filled up my SousVide Supreme and set the temperature for 130 F.
As soon as I got up later that evening, I preheated the oven to 400 F and placed my pre-cooked tri-tip roast into the SousVide Supreme. Then, I finished preparing my tray of broccoli and bacon and popped it in the oven. I was ambitious tonight and wanted three veggie sides, so I cut up some mushrooms and sautéed them with some minced garlic and anchovies.
I seared off my tri-tip roast in some lard in my cast iron skillet and removed the roasted broccoli and bacon from the oven.
After I removed the roast from the skillet, I dumped in a pound of pre-washed organic baby spinach and sautéed it up with some minced garlic.
Dinner was on the table in about 30 minutes:
'Member how I posted about making salmon in my SousVide Supreme for lunch last week? How I just stuck the pre-sealed bag of fish right into the hot water without any prep? I wanted to replicate it tonight to see if last week’s lunch results weren’t a fluke.
While I slept the day away, my loyal minion filled and preheated my SousVide Supreme to 125 F. When I finally dragged my ass out of bed in the early evening, I trudged over to my freezer, grabbed the big bag of Costco salmon,
took out two vacuum-sealed filets, and dumped them in the water bath. I set the timer for 25 minutes, and turned to work on my nuke ‘n bake roasted acorn squash.
When the time beeped, I fished the filets out of the bath, took them out of the plastic and patted ‘em dry with paper towels. I sprinkled both sides with salt and pepper.
I heated my cast iron skillet on high and put in ~ 2 tablespoons of coconut oil. Once the oil was smoking hot, I seared off both sides of the salmon filets (~1 minute on each side).
After removing the fish, I turned the heat down to medium (because the pan is SMOKING!), and I threw in a ½ lb of pre-washed organic baby spinach. I seasoned the greens with salt and pepper and stirred until the leaves had wilted.
I’ve discovered that sautéing veggies in the cast iron skillet right after I sear off some meat or fish is great; there’s lots of seasoned fat in the pan that infuses the greens with yumminess. (Plus, I’m too lazy to wash the skillet.)
Last step: I plated the salmon, sautéed spinach, and acorn squash and squeezed some lemon on the fish.
How was it? Pretty good considering it only took 30 minutes and I only had one skillet to wash by hand — everything else went straight in the dishwasher. Cooking’s fun, but cleaning’s a pain in the ass. There’s a reason why people dream about becoming chefs and not dishwashers.
This morning I wanted something a little different for breakfast so I made myself a spinach and shallot frittata.
Here’s all you’ll need:
- 2 eggs
- 1-2 cups of frozen spinach
- 1 small shallot
- 1-2 tablespoons butter
- salt and pepper
First, I nuked about 2 cups of frozen spinach in the microwave for 1 minute to defrost it. While the spinach was in the microwave, I minced up a small shallot and started sauteing it in our small cast iron skillet with some butter on medium heat. Then, I beat two eggs with salt and pepper and added the spinach from the microwave (which I had squeezed all the liquid out of) and stirred it around. I added the egg/spinach mixture to the softened shallots and made sure the shallots were distributed throughout. Then I lowered the heat to medium low to let the frittata set on one side before flipping over and letting it cook through. If I had more than 2 eggs, I would’ve set the skillet in a hot oven to finish cooking.
I plated the frittata and topped it with my two favorite condiments: guacamole and Primavera salsa.