For many years on Christmas morning I have enjoyed eggs benedict for breakfast. Of course, I enjoy drinking a mimosa or two with said breakfast. There is something so satisfying to this dish – crunchy toasted English muffins, salty slightly sweet Canadian bacon, and silky poached eggs draped in a velvety lemony hollandaise sauce spiked with a light dusting of paprika. This time I tried a new technique for poaching the eggs (i.e. I used my Anova immersion circulator to cook the eggs sous-vide) and to be honest, I need a bit more practice…
Today’s cocktail recipe is perfect for an old fashioned Christmas party… like a party attended by the Founding Fathers! I received this recipe from Cook’s Science and of course I tweaked the recipe by substituting hard to find ingredients to easier sourced ones while twisting the flavor profile slightly. I am sure the title has you intensely curious (as well as slightly grossed out at the thought of a ‘milk punch’ cocktail), but trust me please. The use of milk in this ‘punch’ is to clarify the…
Today I am posting pictures only to show you some of the meals I make that do not become posts. Most of these meals are variants of recipes I have already posted. Like this Sweet and Sour Pork based on the Sweet and Sour Chicken recipe… or 2 styles of knackwurst with caraway sauerkraut and roasted red potatoes similar to Knackwurst, rosemary garlic potato slices, and braised bacon caraway cabbage… or a simple chili recipe that is not like the Chuckwagon Chili at all! This is a recipe I have planned for a future…
Here is the lowdown on how I finished the sous vide chicken cordon bleu I prepared recently. Using sous vide makes this dish so simple and nearly foolproof. I paired it with mashed potatoes and brussel sprouts, both cooked sous vide. So… set up your water bath and let’s finish this dinner! Save Print Chicken Cordon Bleu Prep time: 5 mins Cook time: 80 mins Total time: 1 hour 25 mins Serves: 1 Ingredients 1 prepared chicken cordon bleu breast 2 tbsp butter 1 tbsp olive oil pinch…
Today, I want to show you how I prepare chicken cordon bleu for cooking sous vide style. If you have ever made chicken cordon bleu before, you know that cheese usually begins spilling out before the chicken is done, making a mess and impacting the final results you hoped for. So rather than use a combination of complicated folds and toothpicks/skewers to avoid this situation, I use the vacuum sealed bag to keep everything tight and in place while it cooks in the water bath. Once the chicken is cooked thoroughly, simply open the vacuum…
Want to kick things up a little bit? Then this dish is for you. Last night’s dinner was based on Thai crab fried rice, but I wanted more than the delicious dish I can get at any number of Thai restaurants in the area. So I mashed up a simple beef stir fry with crab fried rice to create Surf and Turf fried rice. This way I incorporated vegetables into the meal, paired the richness of the crab with some beef, and created something new (I think). This dish is a great shareable since…
Another Friday night, another cocktail – albeit a little later than I had hoped. Tonight let us get into the holiday spirit and what better way than to relax with a nice glass of egg nog. But wait, isn’t this a cocktail post? Why yes, yes it is… so I am boosting the basic egg nog with brandy, creme de cacao, and cranberry bitters. To keep the cocktail smooth like egg nog and not watered down, I will add a little bit of heavy cream (ok, who’s counting calories during the…