Sous Vide Lemon Pepper Butter Chicken Thighs

Psalm 127:1

A Song of Ascents. Of Solomon.

    [1] Unless the LORD builds the house,

        those who build it labor in vain.

    Unless the LORD watches over the city,

        the watchman stays awake in vain.

 

An ej original recipe!!

Cook time 2:00

Cook temp 165 degrees

12 Boneless chicken thighs

Cut slits in tops of thighs.

This enables it to absorb brine quickly.

Brine

1 qt water

1/4 c sugar

1/4 c kosher salt

1/8 c Clarified butter

2 t coarse black pepper 

1/2 t ancho/pasilla rub ( I just roasted the dried ones, one each and put them in the coffee grinder)

2 t Thyme

2 t Rosemary 

2 t Garlic

2 T Pete's hot sauce

3 lemons squeezed for juice

Finish off with Mardi Gras seasoning *

Bring to boil, cook 5 minutes.

Cool down.

Divide chicken and brine between 3 bags.

Place in fridge for 1 hr.

Drain most of brine off before cooking.

Sous Vide for time and temp.

Pat dry, sprinkle a tiny bit of Mardi Gras seasoning for color and flavor, sear off in clarified butter.

https://aintnocookinglikemommas.blogspot.com/2020/03/mardi-gras-seasoning-like-on-publix.html

Sous Vide Cuban Pork and Gravy

John 17:14-15

[14] I have given them your word, and the world has hated them because they are not of the world, just as I am not of the world. [15] I do not ask that you take them out of the world, but that you keep them from the evil one.

Pre-cooked pork, 2 pieces cut into small bite size pieces *

1 T Oil or clarified butter

2 T Flour

1 c Milk

Fry pieces in oil or clarified butter, add flour.

When flour is dissolved add milk and let thicken into gravy.

Serve over rice or mashed potatoes. 

https://aintnocookinglikemommas.blogspot.com/2021/06/sous-vide-cuban-mojo-pork-slices.html

Sous Vide Perfect Sushi Rice

2 Thessalonians 3:3

[3] But the Lord is faithful. He will establish you and guard you against the evil one.

I did 3 batches, but I was able to separate into 4 containers that held plenty of rice. 

It was around 4 qts which I will freeze for quick easy meals!!

Cook temp 197 degrees

Cook time 43 minutes

1 c Basmati Rice, rinse rice under cold water 4 x, drain then place in gallon ziplock bag

1-1/4 c water

1 T butter

1/2 t kosher salt

Put rinsed rice into bag, add water, salt and butter.

Mash out air.

Set temp and time, start Sous Vide.

My machine has a metal rack that goes in top of plastic tub.

I clipped my bags to it with those black clips.

This was perfectly cooked.

Let cool 5 minutes.

Rice will be in a blob.

Cut a tiny air vent in bottom corner, mash rice then remove for use.

I placed mine in black take out containers for the freezer.

Cuban Sandwich with Mojo Pork

Romans 13:1

[1] Let every person be subject to the governing authorities. For there is no authority except from God, and those that exist have been instituted by God.

 

 

Sous Vide Cuban Mojo Pork Slices, pulled or chunked*

Thin slice Deli Ham

Cheese, Havarti or Swiss 

Thin sliced Onions

Thin sliced Tomatoes 

Greek Pepper rings

Bread and butter Pickles 

Mayo 

Dijon 

Panini bread, hoagie roll etc.

https://aintnocookinglikemommas.blogspot.com/2021/06/sous-vide-cuban-mojo-pork-slices.html

Sous Vide Cuban Mojo Pork Slices

 

 

1 Peter 2:13-16

[13] Be subject for the Lord’s sake to every human institution, whether it be to the emperor as supreme, [14] or to governors as sent by him to punish those who do evil and to praise those who do good. [15] For this is the will of God, that by doing good you should put to silence the ignorance of foolish people. [16] Live as people who are free, not using your freedom as a cover-up for evil, but living as servants of God.

An ej original recipe!

Cook time 8 hours

Cook temp 176 degrees

5-6 lb pork butt roast, cut into 1/2 slices

4 hour Marinade or overnight 

1/8 c orange juice

1 c water

2 limes juiced

1 T mushroom Soy sauce

2 T roasted Garlic

1 Jalapeño, sliced  

1 T pickled Ginger, diced

1 t Toasted Cumin 

1 t Salt and 1 t pepper 

Place pork slices in marinade, divided between 2 bags.

Press out air.

Marinate 4 hours to overnight.

Overnight is better.

Double bag.

In outside bag, place 2 butter knives to help keep bags submerged.

Press out air from both bags.

Heat Sous Vide cooker to 176 degrees.

Cook 8 hours.

Dry off with paper towels.

Sear in oil or clarified butter.

Serve in sandwiches.