Care to share? That looks fantastic.
@FatKidfromFL ummm. Sry I didn’t take pics but it was awesome. Just a plop of peanut butter in the center precook …yeah. It was good.
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“Gross-out”, aka grocery outlet.
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Tonight’s prep project:
Mission prime rib. Local grocery store had choice ribeye roasts (bone-in) on sale for $4.88/lb, so I couldn’t resist.
When I cut the butchers twine the bone-in portion just fell off, so I now I have a large boneless rib roast and a section of ribs. Both went into vacuum bags with thyme, salt, and pepper,
and were dropped in the water bath @ 130F.
They will live in the jacuzzi for the next 18hrs. I will pull them out and run them under cold water to chill, then put in the fridge until Friday. On Friday morning I’m going to take them out, put a crust on them consisting of fresh herbs, garlic, and butter. I will hit the entire thing with the searzall and get a tasty flavor on the sear, then back in the water bath at 130F until serving time. Just prior to serving the Jus gets strained, seasoned, and thickened, then It’s go-time. I’ll put up some pics of the progress and final product. If you can’t already tell: I’m F-ing excited about this one!
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Seared ahi tuna marinated in olive oil, white wine, white wine vinegar, coconut aminos, Dijon mustard, salt and pepper.
Kale chips: olive oil, salt pepper. Only way to eat kale.
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Grass-fed 85% ground beef, sous-vide to med-rare, finished with the searzall. Topped with pancetta and blue cheese and broiled, again, with the searzall.
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Just a gelato milk shake with whipped cream, and some milk chocolate almond bark!
https://www.instagram.com/p/Bg4R1DcnXiI/?taken-by=andrewdarqui
Tonight’s dinner:
Prosciutto wrapped chicken with mustard-cream sauce; broiled asparagus with ghee; spinach salad with bleu cheese and prosciutto.
Shoulda put the chicken on top of the asparagus for color on the plate.
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I’m not a prosciutto fan but man those photos are awesome. Asparagus looks incredible as always (seems to always come out perfect from your shots). \o/
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Thanks man!!
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I’m with you. It’s like eating raw bacon…smoked salmon is the same sort of texture but more tolerable.
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Not much love for prosciutto? I love it wrapped around those little mozzarella curd, but seeing it wrapped on chicken is awesome. Like a reversed chicken cordon bleu.
I’m starting to scout now for morels. They should be coming up soon enough. If so, I might have something interesting/tasty to add.
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Ribeye roast, AKA prime rib. I promised pics of how it turned out…
For anyone who cares: I reheated it in the sous vide at 130F for about 1.5hrs. I took a head of garlic, salt, fresh thyme & Rosemary, some butter, and bacon fat; used a mortar & pestle to make a paste; applied the paste to the non-fat cap side; seared the fat cap with the searzall; flipped it; seared the paste side with the searzall.
Served with horseradish cream and red wine jus.
The upskirt shot:
I. Am. So. Full. 
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@FatKidfromFL is your day job a chef?!? I can’t get over the way you cook. You know how to do so much and I’m extremely freakin jealous and hungry 
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Carrot cake with sweet potato and coconut four blended in with the carrots for the cake part. Cream cheese icing sweetened with maple syrup, because sugar is the devil.
Happy Easter.
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@countrygirl2016 Chef is one of the many jobs I’ve held; but I haven’t been paid to cook in awhile… I have been a line cook, garde manger, and head chef (as well as every other job in the front and back-of-the-house!). My favorite gig I’ve ever had was working as a private chef/majordomo for an executive household for over a year… It was by far the most rewarding cooking I’ve done for others (besides my family). I quit restaurants in 2009 to pursue what was, at the time, a side-gig (I always have at least 1 side-gig!): phone repair. I built that into a company that I recently sold, and now I’m on to another pursuit. These-days I cook to keep myself sane and keep the kids/wife healthy and full. I try to apply restaurant-knowledge when possible, and I treat my home food prep like a restaurant “food program.” Basically this means prepping days ahead of time, making “service” as simple as possible, and always utilizing leftovers/scraps.
I thank you for the compliment… It’s my pleasure to share.
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Tried my hand at chocolate toffee cups and truffle balls. Both are Keto. The toffee is fucking good. I’d suggest reducing the butter as I struggled with it seperating on me.
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@FatKidfromFL well let us know when you decide to open a restaurant 
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@countrygirl2016 Will-do! It’s always in the long-range plans 
Happy Easter!
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Just a sundae from today. Had a solid breakfast at the Grand Luxe Cafe: huge egg sandwich, hashbrowns, english muffin with loads of butter, orange juice. Then finished it off with this:
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