So much has been going on lately that I have failed to post much of what I have been eating lately. Tonight is pretty exciting because my friendly FedEx man delivered my new 27 Inch iMac today and I’ve been getting it all set to my liking over the last few hours. I’m Very excited about the new machine, and hope to really utilize it to make the content of the blog even better. Enough of that, on to the food!
I love curries, and the other night I really craved a crab curry I used to make before going Paleo. This recipe is from one of Jamie Oliver’s books and after reviewing it, I figured out it did not need even one alteration to make it compliant! Now that is convenient. It’s a classic curry with lots of deep flavors from cumin, fennel, mustard seeds, turmeric, garlic, ginger, etc. The key for me is to put extra cilantro both in the dish, and on top when serving. Here is a picture of the ingredients and the finished product. (I served it on top of some cauliflower rice)
Tonight I cooked a Ribeye Roast in my Sous Vide Supreme. First I seasoned it with my own rub made of spanish smoked paprika, granulated garlic, salt, and pepper, vacuum sealed it, and I let it soak for 24 hours at 130 F and pulled it out tonight. This cut of meat does not need to cook this long, but I leave it in longer more out of convenience. The longer soak does not in any way negatively affect the finished product.
Here is the meat after the soak in the sous vide.
Next I heated up the trusty cast iron skillet and seared each side well.
Lastly, here is a shot of the roast cut, and my dinner plate with a side of bacon green beans. Note how the meat is cooked perfectly medium rare though out, “edge to edge.” This is what Sous Vide cooking is all about!
So there you have two quick meals I’ve cooked in the last two days. Keep experimenting guys with whatever sounds good. Curries are great because they really lend themselves to easy conversion to Paleo. Hope all are well, gotta hit the sack…