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Kent
This week I tried a work night dinner that can cook all day and be ready when you get home for finishing and enjoyment. For this experiment, I tried the Kroger Cook-in-Bag Carnitas. The 32 oz package would be great for a family of four. The process for this experiment is simple; heat the water oven to 145 degrees F in the morning before you go to work, remove the labels, place the package in the water bath, and head off to work. When you get home, simply pull the package out, place the meat into a large bowl, shred it, fry it, and enjoy it on tortillas with shredded lettuce or cabbage, cheese, sauce, cilantro, etc. Add a side dish to complete the meal –…
Here is the second post in a group of sous vide cooked side dishes – beans for one. Again, I ask you to trust me on this side dish as well. While you could always open a can of beans for whatever meal you are making, 1 can contains approximately 3 servings so it leaves you with leftovers to use before they spoil. Cooking just the amount of beans you need, flavored the way you want, without leftovers or waste is a good thing. Yes, cooking beans takes time. Typically it requires overnight preparation with a soak before cooking. What if I told you that soaking is not necessary when cooking beans sous vide? That is correct – cooking beans sous vide allows you to control the amount…
Recently I received an email asking for a basic waffle batter. I was surprised by this request actually as I thought I had posted one – but alas, I had not. So to correct that oversight, today’s post is this simple and delicious basic waffle batter recipe. It is perfect for tweaking with fruits, spices, herbs, or anything you think would make a tasty waffle. It really is a great blank canvas for waffles – whether sweet or savory. Give it a try – and to my email friend, thank you for asking for this recipe! Save Print Basic Waffle Batter Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: 2 Ingredients 1 egg ¾ cup milk…
Here is a recipe straight from my wife’s culinary repertoire – even if she has never made it before! After hearing all my friends rave about mofongo after their trips to the Dominican Republic – and hearing my wife describe the deliciousness of this dish – I just had to make it. Well, she had never made, so I took the challenge of perfecting this dish while she is away on a short trip. This dish relies on mashing the fried plantains in a mortar and pestle and my wife actually gifted me with one recently (Hmmm, maybe she knew I would be tempted to make this for myself!) There are several variations of mofongo based on substituting the fried pork rinds (chicharrón) with bacon…
Recently, I had a few really ripe plantains that would not have made good tostones, mangu, or mofongo – the only recipes I know (so far) for plantains. So I thought, could I use them like overripe bananas and make a bread with them? Well, it turns out you can and the results are just as delicious as its more famous cousin. Here are the results of my experiment in making plantain bread – courtesy of this recipe from Imma at Immaculate Bites. Thanks Imma for the recipe and insight into this delicious plantain bread! If you want to enjoy this delectable bread, stop by Immaculate Bites for the recipe! I bet Imma would appreciate the visit…
Tonight we return with a potent tipple – the Big Chief. Punch states, this strong and stirred cocktail is “named after the Big Chief Indians down here in New Orleans that lead their tribes in the St. Joseph’s Day parade.” I really enjoyed this full bodied, spirit forward riff of the Manhattan (by way of the Longshoreman, Redhook, and Brooklyn) created by Abigail Gullo, head bartender at Compère Lapin in New Orleans. So if you enjoy Manhattans or any of the myriad of variations, give this one a try. It is well worth it! Save Print Big Chief Prep time: 5 mins Total time: 5 mins Serves: 1 Ingredients 2 oz small batch bourbon ½ oz Amaro Averna ½ oz sweet vermouth…
Guess what? I’m back! I hope you all missed me! It has been a very busy late summer and fall for me – both professionally and personally. Professionally, we (Precision Appliance Technology) released our Vesta Precision brand sous vide and vacuum sealing products on both our website and Amazon. Personally, I asked the amazing Ana Cristina to marry me and she said ‘Yes’. So with work travel and a wedding, it has been a wonderfully hectic few months. Ana and I have discussed changing Cooking-4-One into Cooking-4-One and a Half (her suggestion – she has the best sense of humor!) Just don’t be surprised when we post a few recipes showcasing delicious dishes from her native Dominican Republic…
Tonight I was feeling like I needed a little Oktoberfest inspired meal. I was also feeling a bit creative, so I put the two feelings together and came up with this dish. Whether using traditional or sous vide methods, this dish is simple to prepare. I really like the flavor of wurst cooked in sauerkraut (especially when bacon is involved), so I figured why not give sous vide a try. For those who don’t know, weisswurst is a delicately flavored veal and pork sausage from Bavaria. Traditionally made in the morning, the sausage contains no preservatives and is uncured/un-smoked so it would be eaten in the morning as they would spoil by the afternoon. Today, the sausages contain preservatives, are vacuum packed and refrigerated…
I’m back! I want to thank everyone for their patience and support during my recent absence. Between launching products at work and enjoying time with my new fiancee, the blog has taken a backseat. After the wedding, I will have to rename ‘Cooking-4-One’ as I will be cooking for one and a half (as she puts it). We will see what we come up with for a new name. Of course, I look forward to introducing her to all of you as well as having her add her own recipes here! Now for everyone that enjoys pumpkin spice time of year, this no-bake pumpkin mousse is for you. I made this recipe with full amounts of the major ingredients of pumpkin…
Happy Friday before Labor Day, everyone! I am back and here is tonight’s tipple – the Hunter Cocktail. Recently, I was reading a viewpoint about mixing cocktails with few high quality ingredients being courageous. I will admit that I all acts of creation take a modicum of courage – it exposes the creator to criticism and review regardless of the ingredient count. The beauty is that people take the chance to share something and extend their experience and knowledge, regardless of the accolades or critique. This is one of those cocktails; ingeniously simple and full of flavor. It is perfect for saying goodbye to summer with its cherry influence while saying hello to fall with its warming bourbon. The origins of this cocktail are clouded in…