My cousin and her husband came over for lunch and I was able to serve them a tasty, fancy-looking meal all thanks to my SousVide Supreme. Did I mention that I was out all morning running errands with the kids? I love my SousVide Supreme.
I prepped the chicken breasts by seasoning them with salt and pepper, vacuum sealing them, and plunking them in my SousVide Supreme (140 F) before we left the house at 9:00 a.m. When I returned at 11:30 a.m., I took the breasts out, dried them with paper towels, and sprinkled on some Tabil.
I prepared a simple salad with organic greens, sliced carrots, diced avocados, bacon (nuked in the microwave), and sliced apples. I seasoned it with salt and pepper and drizzled on some extra virgin olive oil with truffles and Banyuls wine vinegar. When I was done throwing together my salad, I heated up some ghee in my cast iron skillet on medium-high and browned my chicken (2 minutes on the skin side and an additional minute on the bone side).
Here’s my lunch plate:
Total hands-on time: 20 minutes tops. Quick and yummy.
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