SOUS VIDE RIB EYE

DINNER AT HOME

Enjoyed a delicious steak at home prepared Sous Vide.  Cooking the meat at 130 degrees in water produced a perfect medium rare steak that was moist and delicious.  After 90 minutes of cooking we finished the steak on a grill pan for just a couple of minutes on each side.  Served with decadent Brussels Sprouts with Salted Caramel Glaze, Pork Belly and Linguisa.  My goodness this was a great meal cooked entirely by my lovely Wife.

SOUS VIDE RIB EYE 

RIB EYE STEAK, BUTTER, GARLIC, SALTK PEPPER AND ROSEMARY

VACUME SEAL THE STEAKS

SOUS VIDE FOR 90 MINUTES AT 130 DEGREES

LOBSTER FETTUCCINE IN HERBED CREAM SAUCE

LOBSTER FETTUCCINE IN HERBED CREAM SAUCE

DINNER AT HOME

My first attempt at Sous Vide Cooking was amazingly good.  This Lobster Fettuccine dish knocked it out of the park with flavor.  Entire family loved this.  I got the recipe from a book called Mastering the art of Sous Vide Cooking by Justice Steward.  The recipe was easy to follow with pretty basic ingredients.  The use of the lobster shells to make the cream sauce was key.  Added a depth of flavor that took this dish over the top.  This is definitely a restaurant quality dish you can cook at home.

LOBSTER FETTUCCINE IN HERBED CREAM SAUCE

SEALING LOBSTER TAILS IN BAG WITH A LITTLE BUTTER, CHILI PASTE, GARLIC AND PARSLEY

READY TO SOUS VIDE SOME LOBSTER TAILS

SOUS VIDE BATH AT 131 DEGREES 

LOBSTERS SOUS VIDE FOR ONE HOUR

SOUS VIDE LOBSTER TAILS

LOBSTER SHELLS GO INTO THE POT ON HIGH HEAT

REDUCE HEAT TO LOW AND ADD TOMATO PASTE, TOMATOES, WINE, VINEGAR, GARLIC, THYME, PARSLEY,  SALT AND PEPPER

ALL THIS GOODNESS WILL MAKE THE SAUCE

AFTER COOKING FOR ABOUT 5 MINUTES YOU ARE READY TO ADD THE CREAM

ADD CREAM AND BRING TO BOIL, REDUCE HEAT AND SIMMER AROUND 20 MINUTES

STRAIN THE SAUCE INTO FRESH SAUCEPAN

LOBSTER CREAM SAUCE

ADD FETTUCCINE AND MIX WELL

LOBSTER FETTUCCINE IN HERBED CREAM SAUCE