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IMG_6232

poached it in a 135 degree bath for about an hour.  At this point the steak was a perfect medium rare but had no caramelized  crust. So I liberally seasoned it with salt and pepper and heated a heavy  bottom pan with some olive oil and pork fat. I also threw in a couple  cloves of crushed garlic and dried thyme for good measure. Once the pan  was very hot, I seared the steak for about 2 minutes a side. I served it  with a simple arugula salad and a nice glass of red wine.

Sous Vide Ribeye Cap

poached it in a 135 degree bath for about an hour. At this point the steak was a perfect medium rare but had no caramelized crust. So I liberally seasoned it with salt and pepper and heated a heavy bottom pan with some olive oil and pork fat. I also threw in a couple cloves of crushed garlic and dried thyme for good measure. Once the pan was very hot, I seared the steak for about 2 minutes a side. I served it with a simple arugula salad and a nice glass of red wine.

alpaca noms - I'm going to have to do this next time I make japanese curry rice...

alpaca noms - I'm going to have to do this next time I make japanese curry rice...

http://www.ttischool.com/blog/wp-content/uploads/2015/02/guanabana2.jpg

http://www.ttischool.com/blog/wp-content/uploads/2015/02/guanabana2.jpg

IMG_6332

IMG_6332

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Nutmeg and vanilla complement the flavor of #soursop fruit as well.

Nutmeg and vanilla complement the flavor of #soursop fruit as well.

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