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COOKING SOUS-VIDE: SWEET AND SPICY ASIAN PORK LOIN
I am so excited to publish this post! My first experiment with the Anova sous-vide gadget, actually if I must be completely honest, it was the second experiment, the first shall remain unblogged. It...
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CHICKEN IN GREEN PIPIAN SAUCE, SOUS-VIDE STYLE
This classic Mexican recipe was featured in Marcela Valladolid‘s show on Food TV, Mexican Made Easy. It pairs a delicious sauce of cooked tomatillos and pumpkin seeds with boneless chicken breasts. I...
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HOW ABOUT SOME COFFEE WITH YOUR STEAK?
Have you missed the 6th anniversary of my blog? Only a few days left to enter my giveaway! Click here to join… If you’ve never used coffee in marinades or dry rubs for meat, you are missing a great...
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DUCK CONFIT FOR A SPECIAL OCCASION
It is hard to beat duck confit when you want to have a memorable meal. I will never forget the first time I had it, actually. I was all alone in Paris (my first trip to Europe!), having flown from...
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PERFECT SOY-GRILLED STEAK
I am not too fond of superlatives when it comes to cooking, as what I might consider perfect won’t necessarily hit the jackpot for everyone else. But that’s the title of the recipe by Mark Bittman that...
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ZAKARIAN’S PROSCIUTTO-WRAPPED CHICKEN BREAST
One of the only shows I watch on FoodTV these days is The Kitchen, with Marcela Valladolid, Sunny Anderson, Katie Lee, Jeff Mauro, and the one and only Geoffrey Zakarian. The crowd has great chemistry...
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IMPOSSIBLY CUTE BACON & EGG CUPS
Should I be embarrassed to blog about a “recipe” that is essentially two ingredients plus seasoning? Potentially, yes. But in reality I am not, because this non-recipe has a nice little unexpected...
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CHICKEN KORMA-ISH
Chicken Korma is a classic Indian recipe, but due to the considerable amount of liberties I took with this classic, I must be upfront about it in the title, to avoid the Food Police coming after me....
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PORK MEDALLIONS WITH BLACKBERRY COMPOTE
Sounds pretty fancy, doesn’t it? But this was our dinner on a humble Wednesday night, which would make it appropriate for a “Celebrate Wednesday” post. It’s been a long while, I confess I totally...
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PORK TENDERLOIN, BRACIOLE STYLE
There I go taking liberties with food once again. Braciole is a very traditional Italian recipe made with beef. Flank steak, butterflied and pounded thin is the meat of choice for it. I used pork...
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RACK OF LAMB SOUS-VIDE WITH COUSCOUS SALAD
Mid-July, and here I am to share with you a recipe we enjoyed on the first week of January. No particular reason for dragging my feet for so long, it was a memorable dinner, probably the juiciest lamb...
View ArticleBOURBON-GLAZED PORK TENDERLOIN WITH PEA PESTO
At the risk of having some readers running away, I inform that this was made sous-vide. But, you can adapt to your favorite method of cooking without problems. I made the glaze and the pesto the day...
View ArticlePORK TENDERLOIN ROULADE WITH PUMPKIN AND PECANS
This is a super simple recipe, but one that looks like you spent a considerable effort to bring to the table. I made it sous-vide, but you don’t have to do it this way, I offer alternatives for...
View Article30-HOUR LEG OF LAMB WITH MASHED SWEET POTATOES
Let me just say upfront, the pictures do not do justice to how tasty this meal turned out. Ideally, this would be prepared using lamb shoulder, but it is very hard to find. So I used the upper part of...
View ArticleSOUS-VIDE OVERNIGHT OATMEAL
Let me get this out right away: I don’t care for oatmeal. At all. Growing up in Brazil it was not part of my breakfast, in fact I only learned about it when I was 26 years old and arrived in the US...
View ArticleWHEN LIFE GIVES YOU EYE-OF-THE-ROUND
Make it play the tenderloin role! I am over the moon with this preparation, sous-vide turns a very cheap and often neglected cut of meat into Dinner Royalty. There are other methods to achieve the same...
View ArticleWHOLE CHICKEN SOUS-VIDE
No sous-vide? You can still make this recipe using a regular oven, very low and slow for the first part of cooking and then brush with the final glaze and roast under the broiler. But the texture you...
View ArticleKALE AND PROSCIUTTO-WRAPPED CHICKEN BREASTS
Are you going to run away if I tell you this is a sous-vide recipe? No need, because you can make it on the stove. It will just require a little more hands-on attention so that the meat ends up...
View ArticleA MAGICAL MARINADE
Not too long ago I shared with you the youtube channel from Helen Rennie. I landed there through baking, but quickly realized her area of expertise covers pretty much all things cooking. Including...
View ArticlePROSCIUTTO-WRAPPED CHICKEN BREASTS WITH PICKLED JALAPENOS
I am still totally in love with pickled jalapeños and this particular recipe has been in our menu three times in the recent past. It is very low in carbs, very flavorful, and if you own a sous-vide...
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