When I woke up tonight, I made this dinner for the family:
Seared sous vide chicken breast (cooked at 140 F for 8 hours) seasoned with Tom Douglas’s Rub With Love Pork Rub, baby spinach sauteed with butter and garlic, and roasted portobello mushrooms with aged balsamic vinegar. All in all, it just took about 20 minutes to get everything to the table.
Yes, I know the first ingredient listed in the Rub With Love Pork Rub is brown sugar. Sue me. I’m married to an attorney.
