Tonight’s recipe is another Louisiana classic, etoufee. Completing the triad of well known Cajun cuisine alongside gumbo and jambalaya, this dish showcases the shrimp in a deeply browned roux based sauce paired with rice. Clam juice, garlic, tomatoes, and the ‘holy trinity’ of bell pepper, celery, and onion round out the major players, delivering that famous base flavor. Spices add the pizazz – creole seasoning, three types of pepper, and thyme. Louisiana hot sauce is optional, but delivers a nice kick worth the addition. Crystal or Tabasco, it’s your choice…
Today I performed a second test of the smoke generator, this time on a hamburger. By ‘smoking’ the burger then cooking it sous vide, I want to get an outdoor cooked result without firing up the BBQ. The process was similar to the smoked sous vide hot dogs – place the meat into a recloseable bag with a valve, force the smoke in, allow it to ‘soak’ in, cook it sous vide, then grill if desired. Again, the fun of my job allowing me to test new products has me excited for…
Today I spent some time testing and playing with a new smoke generating device. I have to admit that I really enjoy this aspect of my job. This conical battery operated smoke generator is simply awesome for adding smoked effects to cocktails and foods. And in honor of Memorial Day and the ubiquitous BBQ picnic, I decided my first test would be smoked hot dogs, cooked sous vide. Also, this endeavor allowed me to include testing my recently received Vesta Imersa. For preparation, I created some cherry wood shavings from some of my barbeque smoker chips…
Hey everyone, I am back from a week in Chicago! I apologize I did not post any pictures of the fabulous meals and cocktails I enjoyed, just know that I spared you from extreme jealousy! Maybe the best part is I have many new recipe ideas to play with and then share with all of you. As we get started celebrating this Memorial Day weekend, here is a riff on the classic martini variation I posted about a month ago. This drink is a bit more involved compared to the previously posted version, but do not…
In celebration of the beautiful weather we are having this weekend here in the Pacific Northwest, I think a classic gimlet is fitting. The history of this cocktail is undefined, although it does show up in a 1928 recipe of 2 parts gin to 1 part lime juice. Some recipes call for a 50/50 mix, while others reference using Rose’s Sweetened Lime Juice. This simple mixture of gin, lime juice, and simple syrup is perfect for a warm Spring evening, regardless of which ingredients you use. Another beauty in this classic cocktail is…
Leave it to me to make a soup once the weather turns for the better and everyone else is firing up their grills. But this soup was begging to be made and it is quick to prepare so no slaving over a hot stove or hours with a burner on. The beauty of this dish is in the simplicity; the few ingredients needed, the simple preparation, and the short time it takes to produce wonderful results. This recipe is a combination of several recipes I found while doing some research, along with my own creative touch…
Tonight’s dinner uses sous vide to easily cook a pork tenderloin to juicy tenderness that is difficult to do with roasting. By now you know the drill – season the meat, place into a vacuum bag, vacuum seal with a sealer or use the immersion technique, drop into a water bath at a specific temperature for a set amount of time, then finish with a sear when that time has elapsed. One of the aspects of this method of cooking I really like is the free time you gain while the dish cooks in…