This recipe features an easier, lighter version of Soby’s Bacon Wrapped Pork Tenderloin, using sous vide cooking for precise doneness. It incorporates charred scallion and almond pesto, substituting grits for mashed potatoes, and replacing butter and cream with olive oil and almond creamer.
Tag: Sous Vide
Sous Vide Duck Breast, Roasted Asparagus, Potato Dauphinoise with Red Wine Reduction
When the wife is away I tend to make things she won’t eat, like duck. I found a photo on Goolge Images that just looked great so I tried to duplicate it. The sous vide duck was fantastic. The process allows for a medium rare but still a crispy crust. Asparagus is a go to…
Take #3 – Southern New Year’s Day – Smoky Sous Vide Turkey Breast, Black Eyed Peas, Sweet and Spicy Collard Greens, Crispy Turkey Skin Chips with Brown Sugar Cornbread
I’ve post this recipe five years ago (Sous Vide “Smoked” Turkey, Black-Eyed Peas, Collard Greens and Cornbread with Turkey Skin Chips) and again last year (Southern New Year’s Day – “Smoked” Sous Vide Turkey, Field Peas, Sweet and Spicy Collard Greens, Crispy Turkey Skin Chips with Jalapeno Cheddar Cheese Cornbread). They were both very, very…
Southern New Year’s Day – “Smoked” Sous Vide Turkey, Field Peas, Sweet and Spicy Collard Greens, Crispy Turkey Skin Chips with Jalapeno Cheddar Cheese Cornbread
I’ve post this recipe five years ago (Sous Vide “Smoked” Turkey, Black-Eyed Peas, Collard Greens and Cornbread with Turkey Skin Chips). It was very, very good. I won’t include the whole back story of why I originally posted but here is the why we southerners eat greens and peas at New Year’s. Field peas for…
Sous Vide “Smoked” Turkey, Black-Eyed Peas, Collard Greens and Cornbread with Turkey Skin Chips
Field peas for luck and greens for money. That is how it goes in the South. A traditional New Years meal, the first meal, should have field peas (usually black-eyed peas) and greens (usually collards). The peas bring luck and the greens bring wealth and together bring a prosperous year. It has been a tradition…
one foodie 