Bringing Grandma's recipes to your kitchen, one slice at a time.

DinnerLunchSeafood

Steak lobster and shrimp ultimate pineapple bowl

When the steak(s) have reached your desired temperature (see link above), remove sous vide steak and from packaging. NOTE: We used a steak that was sealed by the company and sold individually. You can use a Ziploc bag if you will be using a steak that is not. You can also add flavoring to the bag prior to placing inside the sous vide, if you wish…olive oil, salt, pepper, garlic, herbs, etc.

Heat up a cast iron pan to medium-high. Remember the steak is already cooked to your desired temperature, so you will only be searing to add and incorporate flavor. This will be quick. Add the olive oil, butter and thyme to the pan. Toss for about 30 seconds to a minute. Add the steak. Season with salt, pepper and the fresh rosemary.

Sear on one side to form a nice crust…just about a minute. If you cook longer, you will run the risk of overcooking to your desired temperature. Turn and season again with salt and pepper for just about a minute. Remove from pan and allow to sit for a few minutes before slicing and serving! I promise this will be one of the best steaks you have ever eaten and prepared…ENJOY!

PORTERHOUSE
So, I have been experimenting quite a bit lately with my precision cooker. Naturally, I thought I would try a porterhouse. For this cut, I set the sous vide at 130 for 80 minutes. The porterhouse was about 2 1/2 pounds and about 2 inches thick. I achieved the perfect tenderness with only 80 minutes (the filet portion was literally falling off the bone). If you so desire, you can sous vide this cut of meat up to 4 hours. Once the steak is to temperature, remove from bag and pat dry.

BROILED LOBSTER TAILS
INGREDIENTS
Lobster tails (8 – 10 oz each)
salted butter
pinch of kosher salt
pinch of black pepper
pinch of paprika
fresh parsley, chopped
lemon wedges

HOW TO PREPARE THE LOBSTER FOR BROILING
With a sharp knife or kitchen shears, cut a straight line down the center of the top of the shell. If you do not own kitchen shears, you should. Click here to get a pair!
Pull the flesh out from the center cut so that it lays on top of the shell. Place a wedge of lemon underneath the flesh and the bottom of the shell. This will not only add flavor, but will also help keep the meat on top of the shell.
Remove the vein. Season the lobster tails with kosher salt, black pepper and a touch of paprika. Top each tail with two pats of butter and a sprinkle of fresh chopped parsley. If you so desire, you can melt the butter and pour it over, or brush it on the tails.

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Laura J. Boss

Meet Laura J. Boss, a passionate blogger and cooking enthusiast who loves to experiment with different recipes and cuisines from around the world. Born and raised in a small town, I grew up watching my mother cook and developed a keen interest in the art of cooking from an early age.After completing my education, I decided to pursue my passion for cooking and started my own food blog. My blog features a wide range of recipes, from traditional family favorites to fusion dishes that I have created myself. My blog has gained a huge following, with many of my readers trying out my recipes and sharing their own cooking experiences.When I am not cooking up a storm in the kitchen, I enjoy traveling and exploring new cultures. I believe that food is an important part of every culture, and love to learn about new ingredients and cooking techniques from around the world.Through my blog, I aim to inspire and encourage others to cook and experiment with different flavors and ingredients. I believe that cooking is not just about making delicious meals, but also about sharing love and creating memories with family and friends.Whether you are a beginner or an experienced cook, my blog has something for everyone. So why not give my recipes a try and discover the joy of cooking for yourself?