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JRobsCookin

Sous Vide Cookin

photography by Albert Law : www.porkbellystudio.com
Nomiku Immersion Circulator

One of the trendiest kitchen gadgets right now is the immersion circulator. There are many affordable brands out there to chose from these days. I use the Nomiku Wi-Fi.

For those of you not familiar, an Imersion Circulator, or Sous Vide machine, allows you to precisely cook anything to the temperature of your choosing.  This is done by vacuum sealing your protein in a bag and cooking it for a period of time in a water bath.

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Seasoned Top Sirloin

To demonstrate,  I took a 3″ thick Top Sirloin and cooked it at 115° for 4 hrs.  When finished, I seared it in a smoking hot cast iron skillet to achieve the desired outer crust on the steak.  Juicy, tender and succulent beef every time.

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115° Top Sirloin

The ability to cook a thick cut of steak to a perfect edge to edge rare can only be achieved by cooking this way.  If you like me, loves rare, juicy beef, you might want to consider investing in an immersion circulator.

 

On the way to Tahoe…Travertine Hot Springs

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There’s just something about driving up Hwy 395.  Be it the sunrise, sunsets or just the majesty of the Sierras, it never gets old.  Every town along the way has something to offer, but that’s a story for another day.  This story is about taking a break to soothe your soul and aching muscles.

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Just off the road in Bridgeport, you’ll find the hot springs.  Take a little time to explore as there are many pools to soak in.  This particular adventure was to cap off an amazing summer with my son.  This was our last day together before he returned home for school.  Being able to pass along my knowledge of places like this to my kids is such a reward.  The outdoors are an amazing place.  Something lost on the youth of today.

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This is one of the warmest pools.  The spring water comes out boiling from the top of the rocks and down to the pool below.

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I could lay in this tub all day.  Sitting in a hot spring with rain approaching is so soothing.  This is a popular place with it being so accessible from the Hwy.  If it’s crowded when you get there, have some patience as people come and go.  Explore some more away from the main pools and you’ll find some pools out in the surrounding fields.  They are all different temperatures, so like Goldilocks, you too can find the one that’s just right.

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The sun is headed down and it’s time to get back on the road. Two more hours to Tahoe!

Joshua

Angel Hair Zoodles with Garlic, Shrimp & Tomatoes

img_20170214_190732_422Zucchini Noodles are a great guilt free way to have big bowls of pasta.  Light and refreshing, but fills you just the same.

Serves 2

12 oz      Zucchini Noodles (Zoodles)*

8 oz        Shrimp 31/40 ct (raw, peeled)

2 ea         Roma Tomatoes, diced & seeds removed

4 ea         Garlic cloves, chopped

1 tbl         Olive Oil

Parmesan Cheese

Salt & Pepper

Red Pepper Flakes

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  1. Heat a nonstick pan on medium with olive oil
  2. Add garlic and cook for 2 min
  3. Turn heat to high and add Shrimp, Zoodles, tomatoes & red pepper
  4. Sauté for 3-5 min, or just until shrimp are cooked
  5. Garnish with Parmesan

* I salt my zucchini after spiralizing them.  This removes excess water and gives them more of a cooked texture.  1 ounce Pink Himalayan salt for 4 lbs zoodles.

Enjoy

Joshua

Speaking of Tacos

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Not only are there amazing tacos in Ensenada, it’s only a 3.5 hr, beautiful drive from LA.  I love taking day trips down there just to enjoy great food and amazing scenery.  Above is the view just before you come into Ensenada.  If you go, make sure to take the toll road.  It’s well worth it!

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Taqueria El Trailero is my go-to spot every time I’m in Ensenada.  Day or night this place is slingin tacos.  It really seems to be busiest late in the evening.

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The tacos are inexpensive about $1 each, and they serve all kinds.  Order up, eat your tacos, order more and pay on the honor system when you’re done!

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I love the the carne asada & cabeza!  Fish tacos are off the hook, no pun intended, well maybe.  If you have the appetite, work your way through them all, especially the pastor below.20160616_161237.jpg

These tacos bring me great inspiration when I’m home and in the kitchen, I hope they can inspire you as well.  Visit Mexico, and see what you can discover.

Joshua

Shrimp Ceviche Carpaccio

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If there is one thing I love more than tacos, it’s Ceviche!  Every time I go down to Ensenada I have to get a Ceviche Tostada from La Guerrerense. They are always so fresh, bright and have the perfect acidity.  Since I am currently on an adventure of weight-loss, trips to Ensenada are not in the cards.  Soon enough though.

I guess that leaves me to make Ceviche at home!  I’m skipping the Tostada with this one and am just going to have a nice plate Shrimp Ceviche. It’s low calorie, low fat and high in protein.

Shrimp Ceviche Carpaccio

4 ea      Shrimp 13/15 ct, peeled & deveined

1 ea       Lime

1 ea       Chile (Jalapeño, Serrano, Hungarian etc), finely chopped

1 ea        Red Onion, thinly sliced

Salt

Hot Sauce (optional)

Olive Oil (optional)

  1. Butterfly your shrimp, cutting in half if you choose
  2. Place a piece of cling wrap over the shrimp & lightly pound them out until they are fairly thin.  Place the shrimp on a plate without overlapping.
  3. Zest the lime and save for later, then squeeze 1/2 the lime over your shrimp. Reserve the remainder of the lime juice for serving.  Sprinkle with 1tsp of sea salt.  Put your shrimp in the fridge for 30 min.  In the meantime,
  4. Finely chop your chiles, use as little or as much as you like.  Thinly slice your red onions and set these aside
  5. Remove shrimp from the fridge. The shrimp should be opaque and look cooked.  Add the shrimp & remaining ingredients to a new plate or bowl, drizzle with a little EVOO and Hot sauce if you like.

Enjoy. I did!

Thanks

Joshua

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