Last night was shrimp and creamy cheesy grits!!! Love cheesy grits and shrimp, but last time I accidentally overcooked the shrimp when my sauce started to boil ( I was fixing another drink , OK ) There, I said it!!!
So, I seasoned my shrimp with salt , pepper, garlic, garlic chili paste, crushed red pepper , smoked paprika ,a little olive oil and 1 tsp baking powder. Yes baking powder!!!
Cut up a half stick of butter and it all went into a vacuumed seal bag and got Sous Vide for about 35-40 minutes at 137 F.
Then removed from bath and cut bag open and poured shrimp and sauce into my tomato, green onion , mushroom and white wine and cream concoction .
The shrimp were plump, succulent and perfectly cooked !!! The baking powder is to help firm them up and gave them that good snap without being mushy. I can honestly say, other than grilled, Sous Vide shrimp is the only way I’ll make em. WOW!!!
Can’t wait to do lobsters at Christmas or New Years!!!
Slammer!!!

Rare treat for lunch, cold steak! I mean, right out of the fridge, held in hands like an animal and eaten standing up! Steaks are no longer frequent at our house and so *leftover* steak is very rarely found in our house, but we had a no show for a dinner party--their loss--and dang, that was good. Anyone else like cold leftover steak?

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Originally posted by banjo bill-e

Rare treat for lunch, cold steak! I mean, right out of the fridge, held in hands like an animal and eaten standing up! Steaks are no longer frequent at our house and so *leftover* steak is very rarely found in our house, but we had a no show for a dinner party--their loss--and dang, that was good. Anyone else like cold leftover steak?

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I hear you. There have been less steaks at my house, as of late.

I will sometimes prepare an extra to eat the next day. I like to make sandwiches out of them, a little salt, perhaps some steak sauce, on a leftover, yeast roll, that's The Ticket!

I like to do that with pork chops, too.

Tuna Melts tonight, with some sweet potato chips and veggie kebobs!

Leftover steak never IMO tastes as good reheated as I have not found a good reheating method until now. You guessed it………Sous Vide. Doesn’t cook it any more than original and same exact flavor and texture.
I do love chompin a cold hunk of steak over the kitchen sink with bare hands though.
Mrs. Slammer is leaving for a week tomorrow and I’ve got a nice New York Strip and a small thick Sirloin in the Sous Vide right now waiting to get seared in da cast iron pan!!!
We won’t eat it all which is my game plan and will have an awesome steak sammich with sautéed mushrooms and onions , sharp provolone and some hot giardinere on a toasted hard roll tomorrow night along with some onion rings and adult beverages!!!
House is gonna smell real good and nobody home to stop me!!!
Slammer!!!

I like this sous vide info, Dale, may just have to try that out one day.

Chicken and veg quesadillas tonight. And last night, Al's hotdog wrap. Both made with low-carb wraps.

Well, the Sous Vide steaks tonight were very good and cooked perfect med rare after searing in the cast iron pan. Although……………I managed to anger Mrs. Slammer as I had my cast iron pan pre-heated to 550 in the oven. Took the steaks out of the vac-seal bags and patted dry. Gave them a good rub of olive oil and in da pan they went!!
Holy Smokes………….I now know where that term came from!!! I grabbed the pan and ran for the garage leaving vapor trail and was sizzling all the way. Great sear but now she’s got the windows open in a snow storm and the ceiling fans going!!!
Should have waited one more day!!!
Slammer!!!

Olive oil at 550 degrees ...

.... so you're saying there was some smoke ... ?

Wish I was right there with ya

Ha! Ha! We've got the same thing going on with some fat pork chops! I was just using the back door to pump air!

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Originally posted by slammer

Well, the Sous Vide steaks tonight were very good and cooked perfect med rare after searing in the cast iron pan. Although……………I managed to anger Mrs. Slammer as I had my cast iron pan pre-heated to 550 in the oven. Took the steaks out of the vac-seal bags and patted dry. Gave them a good rub of olive oil and in da pan they went!!
Holy Smokes………….I now know where that term came from!!! I grabbed the pan and ran for the garage leaving vapor trail and was sizzling all the way. Great sear but now she’s got the windows open in a snow storm and the ceiling fans going!!!
Should have waited one more day!!!
Slammer!!!

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Welcome ta cookin...

Liz styal.... ;0)

Oh...

Next time..throw on ah few jalopinos...

See what happens to ..you... ;0)

While I enjoy my sous vide apparatus on occasion. It would be the perfect control of reheating to keep original steak cook. However, time is the issue. We eat a lot of leftovers, for a variety of reasons, but one of the main reasons is time. It takes time to bring that pot of water up to temperature, then the added time to bring meat (even cut up) to temperature. I am talking about that medium rare temp of about 130 ish.
I might try using a much small pot of water and time the interval from cold tap to ready to eat.
Further thought, could also toss in a baggie of the leftover taters, and the leftover sauteed mushrooms in another bag.

* Wife hates to reheat with microwave, so we have to heat up the oven anyway and wait. I must factor that in, eh. She prefers foil wrapping etc. but impossible to set our oven below about 225*F, and so meat always comes out on the reheat to md well or well done, though still moist.
Brad

Big pot of fusilli pasta. Last 5 minutes added 1+C dice onion to the boil.
Dressed with good EVO, herb garlic tomato paste, Italian Mixed Herbs and shredded Asiago/Parmesan/Romano cheeses.
Breakfast of Champions, too. Fusilli is like rotini = holds lots of oil and sauce.

I (Liz) made some Buffalo chicken dip from the Frank's Red Hot website, and served it with cut raw vegetables and a few crackers.

I'll deliberately grill more steak than I/we need. Chill the extra. Next day, fine slice to marinate and eat cold
OR, fine slice and reheat with fried peppers and onions for fajita. Anaheim pepper strips are just my right heat-ness.

I think I got my espresso coffee pot figured out. Will mess (?) with it after the house keeper leaves.
Fixing to fry a couple of pkgs of thick sliced bacon and build some sort of a dinner on that.

Bacon n chickin (breast)..wrap..
Baby spinich ..onion (red)..
Crumbly blue cheese..
Ranch dressing.. .n..tamadah slice..

In ah low carb wrap..

After that..a salid..frilly letcuice :0[ ..... (let-us)..
Baby spinich..onion..chopped mushrooms..crumlby blue cheese..bacon..chickin breast..bits...

Balsomic vinigerett dressin..

Homemade quasi pork fried rice:
A container of Chinese restaurant rice, pork, onions, peppers, green beans, mushrooms, ginger, and garlic. Some soy sauce, rice wine vinegar, and sesame oil. Beaten eggs.

I told this story before. We did a big cook on the Primo & there was still lots of lump in there. I had jalapenos left over from making poppers. I sliced them in half , put them on the top rack & threw on more smoke wood.

It was a long day & i passed out. I woke up Monday morning & I was stumbling around getting ready for work when I remembered the peppers! I ran out expecting the deck burned off. It was fine! It went out & the peppers were just about ready. just a little rubbery. I figured one minute in the microwave. I was getting my lunch packed when i thought "That's a long minute!" I hit 10:00 minutes! I ran out to check & them & the cat followed me hoping for food.

When I opened the door I maced both of us. Never heard a cat cough before! Peppers were good.

Sausage in marinara sauce with mozzarella. Green salad.

@Slammer

Hey there, Smokey! How goes the bachelor life? Here's a single man's meal for ya!

Turkey leg, canned Collard Greens, Bruce's Yams, right out of the can (w/some custom seasonings & sweetening added). I was shocked to discover I had no Cranberry Sauce!

Turkey leg (gift from a neighbor) was marinated in something, not sure exactly what, but it roasted up nicely. Very tasty.

Vegetable Curry soup, with wild rice.

Egg salad on toasted rye with cheese.

Strawberry pie

Big pot of small pasta shells and spaghettini (skinny spag) but kinda overdid the Tabasco in the tomato sauce.
Friend made me a slab of chocolate puffed wheat square for $20.00 ! 50+ years since I've had that treat. Just yummy.

Porter house steak..chepotele sauce.. n creamed spinich..made with cream cheese..

I mentioned I bought some small cured & smoked pork hocks a while ago. I'm thawing one now for tomorrow. Terry made deluxe mac & cheese with imitation crab (pollock) yesterday & there's lots for tonight too!

I'm doing Hoppin' John . I used to make big pots of it full of beans, rice, pork. peppers hot & sweet & canned tomatoes. Got tired of chili all the time. I wasn't into beans in chili then but I started serving it with rice.

One New Years I discovered Hoppin' John.  Pork Chili with beans & rice! I roast my hock in the dutch oven & snack on the tasty bits & then separate the meat. I throw the bone & a chunk of skin back in there & work around this recipe. I'll use a canned Chipotle, Pinto beans & smoked pork.

https://www.tasteofhome.com/recipes/southern-hoppin-john/

old photo.

I knew Chipotles were smoked Jalapenos but didn't know about the others!

Oh my, the bachelor is taking a toll on this old dog and I’m layin pretty low today as I outdid myself yesterday trying to keep up with a bunch of young pups out on da ice and then a big spaghetti (bucatini) and my famous meatballs feed at my bachelor pad!!!
Finally had a warm day with no wind and spent 13 hours out on the ice. Fishing wasn’t great but caught the fattest perch I’ve ever seen. 13 1/2 inches and almost as wide as long. Only kept a few for myself for dinner tonight and gave the rest to the boys for a camp fish fry!!! So fresh walleye and perch tonight along with some steamed Asian dumplings and rice dish. Cooking for one is no fun, but haven’t had to have a salad or a veggie in almost a week!!! That will change the day she gets home !!!
Slammer!!!