Sous Vide Chuck Roast


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What you will need:

Chuck roast (about 2 lbs)
Kosher salt
Black pepper
Garlic powder
Italian seasoning
Sous vide machine and container
Vacuum seal bag and vacuum sealer
Cast iron skillet
Butter

Take chuck roast and cut into three equal pieces:



For reach piece, season with about 1/2  tbsp kosher salt, 2 tsp pepper 3 tsp garlic powder and about 1/2 tbsp  Italian seasoning:




Place roast into  a sealer bag and seal per machine's instructions. Fill container with water and set sous vide machine for 139 degrees and set for 8 hours. Place roast in water bath and cook.

After roast has cooked for 8 hours, remove from bag and pat  dry.  Heat up cast iron skillet on medium high and add 1 tbsp butter.  Sear every side of the roast for about 1 minute.






The result: The best chuck roast I have ever cooked, and eaten.  It was very moist, tender, and full of flavor.  Definitely worth a try!

If you would like more recipes similar to this, visit my Facebook page at https://www.facebook.com/chrisfoodblog/ and click "like" to get immediate updates for recipes on your Facebook feed!

Crispy Pork Belly Sous Vide




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What you will need:

Pork belly, cut into 3 strips
sous vide machine and container
vacuum sealer and vacuum sealer bags
water
kosher salt
black pepper
apple cider jam
balsamic vinaigrette glaze
butter
cast iron skillet
basting brush


For the pork belly:

Take the pork belly and cut into small dinner portions. About 1 1/2 inch think and about 4 inches long. Place into vacuum seal bags and seal per sealer instructions.

Fill container(a sous vide approved plastic container or pot) with water and set your sous vide machine to 150 degrees. Place sealer with pork belly into water bath and cook for 8 hours.

Remove pork belly from bag and pat dry. Take a sharp knife and score the fat side diagonally one direction and then also the other direction. Sprinkle 1 tsp kosher salt on the fat side and 1/2 tsp pepper. In a separate bowl mix 1 tbsp apple cider jam and 1 tbsp balsamic vinaigrette.

Heat a cast iron skillet on medium high and add 1 tbsp butter. Place pork belly skin side down and sear for about 3 minutes. Turn, in which the skin should have a crispy exterior. Take basting brush and baste skin with glaze mixture. Turn pork belly back over, skin side down, and cook for another 2 minutes.

Remove from pan, and if desired, glaze one more time with the mixture.

Eat, and enjoy! This pork belly was crispy on top, and smooth and buttery in the middle. Amazing! Hope you try it!

Sous Vide New York Strip Steak



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What you will need:

3 New York strip steaks
Jaccard meat tenderizer (optional)
Sous vide machine and container
water
kosher salt
black pepper
garlic powder
smoked paprika
olive oil
butter
cast iron skillet
parsley flakes

Preparing the steaks:


Use the Jaccard meat tenderizer on the meat if available. The Jaccard is a multi-bladed tenderizer that cuts through the sinews of the meat. It makes the meat break down and become more tender Lightly press down on both sides of meat so that blades go through the meat. This is what the Jaccard looks like:


For each strip, season with 1/2 tbsp salt, 1 tsp pepper, 1 tsp garlic powder, and 1 tsp smoked paprika. Place each strip into a separate vacuum sealer bad and seal according to your vacuum sealer instructions. Fill your sous vide container with warm water, and set the sous vide machine to 129 degrees. Place steaks into water bath and cook for 1 1/2 hours to two  hours, depending on thickness. For these steaks, I cooked for a little over 1 1/2 hours. Thankfully it won't overcook due to the regulated temperature.

After time, remove steaks from water bath and pat dry. Don't be scared, they don't look very appealing at the moment:



Set a cast-iron skillet to high. Add about 1 tbsp of olive oil and 2 tsp butter. When the pan is very hot, sear the steaks for about a minute per side. Remove from pan and sprinkle parsley flakes on top.

The result: A very tender, medium rare NY strip steak. It was probably one of the best strips I have eaten.  Sous vide was worth it! I hope that you can try this sometime.

Smoked Turkey Breast



With Overnight Brine

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What you will need:

Turkey Breasts
Electric Smoker, or smoker that can maintain 225 degrees.
Hickory and apple wood chips
Meat thermometer
A large pot
Saucepan
Brown Sugar
Apple cider
Kosher Salt
Water
Salt
Pepper
Garlic powder
Smoked paprika
Saran wrap

The first step is making sure your turkey is thawed. It will be better is the turkey is thawed out to fully incorporate the brine that we will make for it. So I suggest you place in your fridge at least 2 days before you begin to brine.

For the brine:

Fill large pot about half full with cool water( I used a boiler pot)
In a large saucepan put one cup of brown sugar, one cup kosher salt, and about two cups of apple cider. Bring to a simmer or until salt and sugar has broken down. Add to pot of water and allow to cool completely or add ice to the pot.

Rinse your turkey well and add to the liquid mixture. Cover with Saran wrap and place in fridge for 4 hours to overnight.

After your turkey has brined, take out of liquid mixture and rise thoroughly. Discard the liquid mixture.

To cook:

Set your electric smoker (or smoker of choice) to 225 degrees.  Add hickory chips and apple chips to the smoker.

Sprinkle about 1 tbsp of kosher salt, 1/2 tbsp black pepper. 1/2 tbsp garlic powder, and 2-3 tsp of smoked paprika.

Place food thermometer in thickest part of turkey and place on your smoker.  Allow turkey to smoke for 4 to 4 1/2 hours or until the internal temperature of the turkey is between 165 and 170 degrees. Monitor to make sure heat and smoke is continually cooking the turkey.

Allow turkey to rest for about 10 minutes and then carve.

It was very moist, very flavorful! It is a great (and even better) alternative to cooking in the oven. I hope you try it!




Vernon Ribeye




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Vernon Ribeye
3 Ribeye Steaks
3/4 tbsp kosher salt
1 tsp black pepper
2 tsp garlic powder
1 tsp smoked paprika
1 tsp ground cumin
1/4 tsp Cayenne Pepper
1/2 tbsp butter


 My family and I were in a dilemma and wasn't sure what we wanted for dinner since nothing was prepared to cook. So going out on wing and a prayer, we went to our local grocery and tried to find something. We found there was a sale on ribeye steaks and we were able to get three for a little over 12 dollars! I wanted to share my recipe for making these steaks;they were very flavorful and super tender. This is how it starts:

I started with a dry rub. In my experience over the past few years, I have grown more fond of dry rubs than wet rubs or marinades. A preference, for sure, but I feel I can get a better crust on the steak while the insides remaining juicy. I chose kosher salt, pepper, garlic powder, smoked paprika, cumin and cayenne pepper. Note: Make sure you use KOSHER salt when seasoning your steaks. Table salt will make it taste like you were licking salt blocks all evening. You can do your spices one of two ways: you can mix all the measured amounts together and sprinkle on the steaks or you can add the spices one at at time to the steaks. I keep my spices separate and add one at at time.


You will need three ribeye steaks. One really needs to find ribeye that has plenty of marbling (white fat) in the meat. 


 Sprinkle your seasoning well on moth sides of the meat to form a "crust" on the steaks. Allow steaks to rest for about 10 minutes with seasonings on it.


Heat a seasoned cast-iron skillet over medium to medium-high heat. Make sure the skillet gets good and hot.  Cook steaks on one side for 5 minutes and turn. Add butter to pan and let it cook down into steaks.


Allow steaks to cook another 5 minutes and then remove from heat. Allow steak to rest for at least 5 minutes. This will produce a medium rare steak.

This steak was so tasty, and you could almost cut with a fork! I hope you try this Vernon version of the ribeye!


Alabama Omelette



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Alabama Omelette
2 Eggs
1 tsp water
1 tsp whipping cream
1/4 tsp kosher salt
1/4 tsp black pepper
2 mushrooms, diced
1 small bell pepper
2 tsp sharp cheddar cheese
3 tsp avocado oil

Take eggs and crack into a bowl. Add water, whipping cream, salt, and pepper. Whisk together. Add 2 tsp avocado oil to a non stick fry pan on medium heat. Add eggs to pan and do not stir. Add mushrooms. Sprinkle cheese over omelette. Allow eggs to cook for about 4 minutes or until almost set. While the eggs are cooking in another pan add 1 tsp avocado oil on medium high heat. Cut bell peppers into rings and cook for 4 minutes on each side. Fold omelette over itself(basically in half) and allow to cook for another 2-3 minutes. Remove and plate. Place bell peppers on top .

Why is this an Alabama Omelette? Because the peppers were raised in Alabama in my garden! I hope you enjoy this omelette. Tip: Make sure you do not overcook the omelette. It will lose its fluffy and light texture overcooked.

Harvey's-Columbus, MS Review

Harvey's Restaurant Review
 




We have been busy lately having placements with foster care, and with the normal functions of life and church we haven't had much free time.After three months, and having two wonderful foster children, they went home. We happened to have some free time on a Friday, (Kelly our daughter stayed with my parents) so we were able to go out on a date! Hallelujah! 

We decided to go somewhere we don't normally go, so we decided on Harvey's of Columbus. We have been there before and the food was always good, but I wanted this night to be special and important for my wife. So we went and I wanted to give a full review of our romantic evening at Harvey's. Let me say: If you want to take a girl out on a first date, or any date with a good impression, take them to Harvey's. Its a wonderful place.

1. The atmosphere: The restaurant was low-lit and had a more romantic feel to it. This is what we were absolutely looking at for my wife and I to go out on a date. Families are welcome here, however I believe this is a perfect restaurant to take a date. 

2. The service: The service was above average. Our waiter was pleasant, courteous, and personable. He answered any question we had and did it with a smile on his face. I noticed, however, that they try to add things to your bill when you are eating. This is not a big deal for me, but we ordered water and half way through our meal he asked if we wanted more "bottled" water. I saw that as trying to sell us some bottled water. We just politely said no.

3. The food: I must confess this was the best food I have eaten out in a long time. Everything we had was delicious. For an appetizer we had broccoli bites:


These are cheese, bacon, and broccoli fried to a golden brown. It was served with honey mustard, and was wonderful. I recommend getting these for an appetizer when you come. In fact, Harvey's has won awards for this appetizer.



For my meal, I had the marinated 12 ounce rib-eye. This steak was marinated in soy, pineapple juice, garlic and ginger for a long period of time and cooked to medium-rare. It was served with smoked jalapeno cheese grits and a roll. Amazing! I am very particular about my steaks, but I must say this steak was phenomenal.  Probably one of the best steaks I've eaten ever in a restaurant. My wife had prime rib, and I got to try a few bites of it. It was very tasty as well.


4. Price: The food for the atmosphere was moderately priced. For an appetizer and two steaks, it was only over $60.00 for two without tip. Make sure  you tip your waiter/waitress well for good service!


5. Overall: Hands-down one of the best places to eat in Columbus. Great place for the romantic to take his wife or girlfriend for a date!

Check out Harvey's at one of three locations in Mississippi: Columbus, Starkville, or Tupelo. Their website is
http://eatwithharveys.com/

Pork Steaks


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Oven Roasted Pork Steaks with Pomegranate Reduction

5 Pork Steaks
1 cup apple cider
1/2 tbsp kosher salt
2 tsp black pepper
2 tsp paprika
2 tsp smoked paprika
2 tsp garlic powder
1/2 tbsp Paleo Living Honey Cajun Rub
1 cup pomegranate juice(or fruit blend)
1 tbsp water
1/2 tsp corn starch
2 tbsp Balsamic Vinegar
Clarified butter
Olive oil

Take pork steaks(should be about 1 inch thick) and place in a one gallon zip loc bag. Add one cup of apple cider to bag and let it marinate for 4 hours to overnight.

Remove steaks from cider and discard liquid. Coat steaks evenly on both sides with salt, pepper, paprika, smoked paprika, garlic powder and honey Cajun rub.

Take a cast iron skillet and heat to medium add 1 tsp of clarified butter and 1 tsp olive oil. Sear pork steaks on each side for about 6 minutes per side.

Place pork steaks in a preheated 350 degree oven and cook for 15 minutes. Remove and let rest in the pan for 5 minutes

While pork steaks are cooking, place pomegranate juice in a saute pan over medium high heat. Allow to come to a boil and let cook 3 minutes. Take corn starch and water and mix together to make a slurry and put in pomegranate juice. Allow to cook another 5 minutes or until the sauce reduces to about half. Add balsamic vinegar and remove from heat.

Plate juice on the plate or over the top of pork steaks. Enjoy!

Herb-Crusted Chuck Roast


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Herb Crusted Chuck Roast
1 chuck roast
2 tbsp kosher salt
2 tsp black pepper
1 tbsp garlic powder
2 tbsp Italian seasoning


Preheat oven to 325.

Take chuck roast and rinse. Pat dry. Season all sides of the roast. Take a seasoned cast-iron skillet and set range to medium-high. Do not add any oil or butter. When the pan is very hot, sear the roast for 4 minutes on each side. Place in an oven-safe dish and place in oven. Set timer for 1 hour and 20 minutes. Be sure not to open oven during cooking process.

When the timer gets down to 30 minutes remaining, turn the oven OFF. Let roast remain in oven until timer expires. Remove from oven. The temperature for the roast should be between 145 and 150 degrees. Allow roast to rest for 10 minutes.

If you would like more recipes similar to this, visit my Facebook page at https://www.facebook.com/chrisfoodblog/ and click "like" to get immediate updates for recipes on your Facebook feed!

Smoked Beef Brisket





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Smoked Beef Brisket

1-3 lb. beef brisket
3 tbsp minced garlic
2 tbsp kosher salt
2 tbsp butter
1 tbsp olive oil
1 tbsp paprika
2 tbsp Paleo Living Beef/Pork Seasoning

Optional: Smoker or charcoal smoker, prepared at 225 degrees with hickory chips.

In a skillet on medium heat, melt butter, add garlic and olive oil. Cook down until garlic is slightly browned, about 3-5 minutes. Add mixture and blend until garlic is slightly pasty. Allow to cool for about 5 minutes, or until it is cool to touch with hands.

Take brisket and pat dry. With clean hands, coat the entire brisket with the garlic and butter mixture. It should make a coating on top of all of the brisket.

Evenly spinkle salt, paprika and beef seasoning over the entire brisket. Place brisket into a prepared charcoal or electric smoker at 225 degrees for 8 hours. I suppose this could be done in the oven, but cooking over charcoal/hickory gives it a much better flavor.

After 8 hours, remove brisket from grill and allow to rest for about 5 minutes. Slice against the grain and enjoy. This was my first attempt at smoked brisket and it was amazing!