I bought a pork tenderloin at the store today, it seemed pretty big – I thought it was two packed into the same bag like they do. Nope! I decided to do the sous vide thing because tenderloins are so easy to overcook doing them the regular way. I set my circulator to 150 degrees and left it in for 3-1/2 hours. No marinade, just salt and pepper, and I enclosed a sprig each of thyme and rosemary.It came out with just a bare hint of pink. I’m pretty old school and a bare hint is about all I can tolerate despite assurances that 145 degrees is the new, safe, temperature for pork. The Serious Eats guy has a pretty good take on sous vide pork here. They have a pretty good color chart, 150 degrees is considered medium well done. I made a simple pan sauce by reducing some of the liquids that collected in the bag and adding a pat of butter. It didn’t really need anything, juicy as it was.I can’t get enough of these fried potatoes. I par boiled them for five minutes then cooled them in running water. Dry them on a towel and fry them in duck fat if you can get some, you will not be disappointed.
Well, I have the gear so here I go with some chicken. I generally like the recipes and methods developed by the folks over at Serious Eats so I let them guide my go at it. I did leg quarters but I figured the technique would be the same.The table says 1-4 hours at 165 degrees yields tender chicken, this batch went about 3-1/2 hours. I think my next batch will spend much longer, 6-8 hours. The chicken was done, certainly, but not “pull the leg bone right on out” done I hoped for. I reduced the gelatin and juices from the chilled bag with white wine with good results.I have to give a shout out to those potatoes, I par boiled them for a couple of minutes then finished them (after they cooled and were drained on a towel) in duck fat. I added some chopped fresh rosemary to them for an added kick.
The sprouts and carrots were zapped for about three minutes, covered, in the microwave and then sauteed in oil with a balsamic glaze added at the end.
I still had mojo marinade on my mind today – I mixed up a small batch to marinate a couple of leg quarters. Today’s was orange juice, lime juice, lemon juice, fresh pressed garlic, oregano, ground cumin, olive oil, a pinch of red pepper flakes, salt, and pepper. I let the chicken marinate for about three hours then placed it in an 8×8 baking pan covered with foil and put that into my toaster oven set at 325. I left it for an hour, then baked it uncovered for another half hour with some of the marinade poured over it to reduce.
It was plated over a wild rice mix and served with blanched Brussels sprouts sauteed in duck fat. Delicious! The chicken was very lemony, but more than that, the cumin and oregano lent it earthy notes and the garlic went well with the rest.
First impressions – it’s bigger than I was expecting! Not quite as big around as a 12oz soda can, but close. It’s 15 inches long. It is simple to set up, just clamp it onto the side of a suitable pot, plug it in, and scroll the wheel to set the desired temperature.The cord isn’t very long, so you’ll need to place it fairly close the outlet. (That cord trailing off the counter goes to something else.) Here I have a pair of rib steaks inside generic zip-lock bags. I’m not sure how much heat they can take but they handled the 129 degrees the device was set to. That’s right on the dividing line between rare and medium rare per the table here. I started with hot tap water so it didn’t take much time to come to heat. They spent nearly 3 hours in the water bath. I wanted to give them ample time, they say several hours more wouldn’t have made any difference.Everything went well enough until it came time to sear the steak to finish it. I didn’t pat them dry with paper towels, and didn’t get the skillet hot enough. Lesson learned! Still, I can’t say that I wasted two steaks. They were pretty good, although maybe too fatty.
Lemon goes well with chicken. The recipe is an easy one, I adapted it for wings. Because I’m lazy, I roasted the potatoes and the sprouts in the same tray. The potatoes are done, albeit without much crust. They could have done with another few minutes but the sprouts needed to come out so I called them good enough.
I found this recipe while looking for salad ideas and decided to give it a try. It’s pretty good, not change your life good but it is a nice change of pace. My mandoline doesn’t like the little fiddly jobs so I used a knife but it went pretty well, I didn’t do a whole lot of them. I added a packet of Splenda to mine, and a splash of rice vinegar because I thought it needed just a tad more tart.The meat of the menu was this pork tenderloin all pounded thin and breaded. I ate mine with a little chili sauce. The plate was rounded off with more of that loaded potato salad. I made a different batch with red potatoes this time but otherwise about the same. I did drop a glob of yogurt in with the sour cream and mayo for the dressing.
This was very good and really easy to put together. I saw an off hand comment someone made about having lemon butter pasta with Brussels sprouts the other day and a search turned up a NY Times recipe that looked good. I went with bacon and prosciutto for this one, and an entire head of garlic. A couple of tablespoons of butter went into it at the end along with a splash of good olive oil and the juice of half a lemon.I followed the “pinch of red pepper flakes” option instead of the pretty red chilies in the recipe photo because I didn’t have any. Mrs J got one of the pepper flakes on the tip of her tongue after enjoying half of her plate and quit eating, declaring the bottom half to be too hot. I have to admit, my pepper flakes from the cayennes I dried from last summer’s crop are actually hot, unlike the ones they sell at the Kroger spice aisle.
This worked out nicely. I saw this recipe the other day after a search prompted by one of the foodie shows on TV. I’m pretty sure it wasn’t the one I saw put together on the show but it looked really good. I made some minor changes but nothing radical.Dredge the chicken in seasoned flour and brown the pieces in oil. Set them aside and wipe the pan out, add more oil and cook some sliced onions down, then add sliced lemons, sliced garlic, chicken broth, and a little lemon juice with a few sprigs of rosemary and let it come to a simmer.Spoon the veggies into a baking pan and lay the chicken over the top, then pour the liquids over everything and place the tray into a preheated 400 degree oven. Baste every 15 minutes until the chicken is cooked through, about 40 minutes in my oven. I turned the chicken over for the last 15 minutes and then back again before I took this shot.We had pearled couscous and Brussels sprouts to go with the chicken. The sprouts were sauteed in bacon fat with balsamic vinegar and more lemon juice. Pretty decent dinner.