Pan Seared Asian Sea Bass

 

 

 

 

Psalm 128:1

A Song of Ascents.

    [1] Blessed is everyone who fears the LORD,

        who walks in his ways!

Asian Sea Bass ( got mine at Costco, frozen farm raised Barramundi)

1 Lime

Cornstarch in a bag

Salt and pepper

Old bay 

Smoky paprika

Clarified butter and olive oil

Thaw fish in cold water in its individual bag. 

Set aside.

Seasoning mix

Mix salt, pepper, Old Bay and smoky paprika, set aside. 

Lightly grease fish with olive oil.

Squeeze lime juice on each piece.

. 

Liberally apply seasoning mix to both sides.

Roll in cornstarch.

Heat skillet on medium along with oil and clarified butter.

Add fish fry 3 minutes and flip, repeat.

It will take several times to achieve a light and crispy outside.

Watch carefully so as not to burn.

Fish is done when the thickest part flakes with a fork.

Sous Vide Whiskey Brisket

Psalm 127:3

    [3] Behold, children are a heritage from the LORD,

        the fruit of the womb a reward.

 

An ej original recipe!!

Cook time 24:00 hrs ( you can cook up to 36 hrs)

Cook temp 196 degrees

3 lb salted and peppered beef brisket, got mine from Aldi

Bacon grease

1 c Whiskey, cook off alcohol, takes like 5 minutes, cool 

I cut my Brisket in half.

Grease halves with bacon grease.

Place in 2 ziplock bags.

Press air out, zip up.

Start temp count down. When machine reaches 136 degree water temp add bags of Brisket and let machine come up to 196 degrees and start cooking.

When cook time is finished, pat dry, sear in bacon grease. and let rest 10 minutes.

Slice to desired thickness.

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.