Rolled Lamb Breast, Sous Vide

Lamb consumption in the United States is on a decades long decline, with the average American consuming just a single pound per year.  Now my family members probably average a pound of lamb per month, and I imagine that many of my Middle Eastern and Indian neighbors do the same.  When Americans do eat lamb……

Weeknight Fried Chicken Tenderloins, Sous Vide

There are few things on this earth better than chicken fresh out of the fryer.  And while I wouldn’t go so far as to say that frying chicken at home is difficult, it can be time consuming and a little bit touchy.  When I first set out to make grandma’s fried chicken at home I……

Weeknight Sous Vide Ribeye

Weeknight Sous Vide Ribeye is more public service announcement than recipe.  It’s a message from one amateur chef to another to illustrate just how consarned easy it is to make a perfect steak on a weeknight using the sous vide method.  It takes a little bit of special equipment but very little skill.   As I……

Cumin-spiced Pork Roast

Cumin-spiced Pork Roast is a simple and inexpensive way to round out your dinner plate with a ‘juicy hunk of meat’.  I’ll prepare this or something like it when the meal includes a time-consuming side dish (such as Curry Spiced Carrot Croquettes) – there’s very little active time beyond the dry rub and a quick……