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under fish recipes comments 1 comment seared scallops with lemon glaze hi everyone as you know i have been cooking a lot with sous vide immersion cooker things that were normally harder to cook have all of a sudden become a whole lot easier this is not a plug for one i swear one of those things that i have generally had a more challenging time with before was pan searing scallops they either didn t sear well or came out over cooked but with the sous vide it was pretty simple to sear and keep them well cooked i made a lemon glaze to go with it and paired it with sautéed kale and crispy sweet potatoes for a perfectly easy and healthy meal ingredients large scallops 2 large lemons salt and pepper red chili flakes 2 tbsp butter 1 green onion separating green and white part 4 tbsp dry wine 1 2 cup orange juice 2 tsp honey directions heat water bath to 122ºf wash and dry scallops salt and pepper to taste and place them in the vacuum bag 1lb bag place 2 lemon slices in the bag and seal place in water bath for 30 minutes at this time prepare the sauce by heating butter in a saucepan add the chopped white part of the green onion and chili flakes remove the scallion and in another bowl combine orange juice and juice of a lemon to get 2 3 cup of liquid when the scallops are done cooking remove them from the bag and pat dry them sear in skillet over high heat with butter residue from sauce remove the scallops and deglaze with dry wine add the orange and lemon juice mixture and zest of 1 lemon stir in green onion and bring to a boil until glaze like consistency add honey if too sour tart for your liking pour the sauce over the scallops and enjoy or i placed the scallops on top of the sauce standard posted by nate chivalrous cooking posted on august 13 2017 posted under meat recipes comments 1 comment grilled flank steak rolls as i typed that title i am not sure if i like it it is fairly accurate to what this dish is but something about it seems off however i cannot come up with anything better so it is staying haha this is a meal that i made on a whim and had no idea how it would turn out i figured wrapping vegetables in meat can t be bad so i went for it and made a teriyaki sauce to go with it turns out it was pretty tasty but i didn t count for logistics and how to eat it as it kind of fell apart as i cut into it still tasted good though ingredients flank steak pounded thin and cut into large strips salt and pepper carrots peeled and cut into sticks asparagus green onions 1 2 yellow onion sliced 1 2 cup soy sauce 2 tbsp honey 2 tsp ground ginger 3 tbsp rice vinegar 2 tsp sesame oil cornstarch toothpicks directions salt and pepper the steak to taste blanch the carrots and asparagus in boiling water 1 2 minutes roll a carrot stick asparagus stalk and green onion in a flank steak strip and close with a toothpick do this with remaining steak strips and vegetables on a grill pan or grill or large frying pan cook the steak rolls 2 min each side let the steak rolls rest and grill onions for the teriyaki sauce in a small sauce pan combine the soy sauce honey ginger vinegar and sesame oil on medium heat once combined and simmering add mix of cornstarch and water to desired thickness brush the teriyaki sauce over the steak rolls and serve i served over sautéed kale standard posted by nate chivalrous cooking posted on july 22 2017 posted under meat recipes comments 1 comment santa maria tri tip roast with it being summer and all that means it s time to break out the grills and barbecue some meats now if you are like me there is really nothing i look forward to more than some grilled or roasted huge chunks of meat i ve always wanted a smoker and the whole works but alas if you are also like me and live in an apartment that is probably not happening not only do i not have a smoker but i don t even have a bbq grill alas i had to use my oven but worry not this recipe actually turned out great in the oven and still felt like a summer que ingredients 2 3 lb tri tip trimmed but still want a good layer of fat 2 tbsp finely ground coffee 1 ½ tbsp kosher salt 1 ½ tbsp granulated garlic 2 tsp black pepper 1 tbsp brown sugar ¼ tsp cayenne pepper ¼ tsp cinnamon directions mix all the spices and sugar in a bag or bowl sprinkle the rub all over the meat and massage it into the meat cover and refrigerate for at least an hour remove from refrigerator an hour before cooking and let rest preheat oven to 350º in a cast iron pan or other oven proof pan place a little oil over high heat sear the meat fat side down and then all sides 3 4 min a side place roast in the oven until internal temperature is 130º 10 min per pound pull roast out of the oven and let rest before serving standard posted by nate chivalrous cooking posted on june 23 2017 posted under fish recipes veggies comments leave a comment poached cod so i always hear that poaching fish is a good and easy way to cook it ok not always hear maybe like a few times of course when i looked it up it didn t seem that hard and all in all i d say that it isn t however if i am going to be honest while it looks pretty in the broth and all the veggies i probably prefer to pan sear my fish and eat it slightly crispy not everything we make can always be freaking awesome you know sometimes you strike out and this doesn t even qualify as striking out there was a lot of good flavor in the broth but i just felt that the fish was kind of bland and lacking maybe if i get venturous again i will give this one another shot in the future but for now here it is if you change it up and it comes out tasting great please let me know what you did differently i would like hear ingredients 6 cups water 1 4 cup dry white wine potatoes sliced onions shallots sliced carrot sliced 1 2 lemon sliced salt and pepper 4 cod filets 2 bay leaves parsley and or cilantro directions combine all ingredients other than the cod in a pot and bring to a boil on high heat reduce to a simmer on low heat when liquid is lightly simmering add cod filets making sure to completely cover them in liquid poach until cod is opaque and flaky 7min serve so simple right standard posted by nate chivalrous cooking posted on may 29 2017 posted under meat recipes comments 1 comment sous vide pork rack as you know i got a sous vide as a gift and i have been trying my hardest to use it as often as i can now i know it can be time consuming but man does stuff come out good gone are the days of roasting things in the oven or frying things in a pan and having it dry out sous vide reminds me of those set it and forget it commercials from back in the day so i decided to sous vide a 4 bone pork rack originally came in a rack of 8 bones but i cut it in half because who the heck is going to eat 8 i made this before by roasting in the oven and it came out great but this one came out better in my opinion also this recipe is not from anywhere or based on anything but just me experimenting so feel free to mess around obviously but you can try both and let me know ingredients rack of pork kosher salt and pepper 1 4 tbsp of dried oregano thyme rosemary olive oil directions set sous vide water bath to 143º f or oven to 350º rinse and dry pork rack salt and pepper the pork and add herbs as well place the pork rack into the bag add some olive oil and seal alternatively place in roasting pan and drizzle oil place in water bath for 90 minutes or oven for 1hour remove from water bath pat dry and sear in skillet over high heat for 2 3 minutes a side may need a little oil in the skillet if using the oven skip this step let the pork rest cut serve and enjoy standard posted by nate chivalrous cooking posted on april 28 2017 posted under fish recipes comments leave a comment sous vide salmon hello everyone long time no talk post i recently got an immersion cooker sous vide from jenn thank you i gotta say that it is pretty sweet i mean it takes some amount of time to prep and wait but i have not had a bad meal yet in my ever lasting but ultimately failed quest to eat healthier here is a recipe for a sous vide salmon i made with roasted carrots and sautéed kale never thought i d say that ingredients salmon filets salt and pepper dried thyme parsley 2 tbsp olive oil vegetable oil directions salt and pepper the salmon filets season lightly with thyme and parsley to taste place salmon filets in ziploc bag or vacuum seal add olive oil to the bags and gently squeeze around so that the filet is fairly coated with the oil seal bag and place in water bath at 110 f for 30 45 minutes take the filets out of the bag and sear in pan with vegetable oil over med high heat skin side down until crisp 1 2 min flip the filet and sear for another 30 seconds blot excess oil and serve with sides roasted carrots and sautéed kale standard posted by nate chivalrous cooking posted on january 16 2017 posted under fish recipes comments leave a comment citrus scallops and quinoa salad as i have been doing this blog sparingly to be honest it has made me venture into things that i normally would not eat or attempt this is especially true in light of the fact that i am trying to eat healthier venturing into baking isn t awesome on your body when you live by yourself thus my foray into the magical worlds of quinoa and kale although there is no kale in this recipe i bought some quinoa on a whim and decided to try and make it but man is it boring so i thought i d try and spice it up a bit or in this case sweeten by making it into more of a citrus salad and because i need some kind of protein i added some seared scallops to go along with it the result was a really good light meal that i did not feel guilty about eating so give it a go and let me know how it turns out for you ingredients 1 cup quinoa cooked to instructions 1 lb large sea scallops washed and dried 1 grapefruit cut into slices 2 navel oranges cut into slices 1 large avocado cut into cubes 1 4 cup olive oil 1 lemon juiced 1 8 cup honey salt and pepper to taste instructions cook quinoa to instructions mix the olive oil lemon juice honey salt and pepper in a small bowl wash and pat dry the scallops salt and pepper to taste sear the scallops in a large pan over med high heat mix the quinoa and the dressing using a fork to combine add the avocado grapefruit and oranges and mix again add the scallops and in my case sautéed spinach as well eat and not feel guilty standard posted by nate chivalrous cooking posted on november 18 2016 posted under dessert recipes comments leave a comment ferrero rocher cheesecake now that the holidays are coming around it is also time to start busting out the chocolates in case you haven t already you ll see a lot of see s chocolate boxes but also a lot of ferrero rocher platters or mountains if you ve seen their most recent commercial ferrero rochers are those hazelnut chocolate candies that nobody seems to dislike so when thinking of a cheesecake which i am a sucker for what better thing to pair a hazelnut chocolate candy with than nutella this is also a no bake cheesecake well i guess that s not true since you do bake the crust but anyways i found the recipe ang sarap another blog and i must say that it turned out pretty good although his was prettier not going to lie ingredients crust 2 cups crushed oreos i tried to scrape the frosting out and eat it as i found it made crushing them harder 3 tbsp unsalted butter melted filling 16oz cream cheese softened cup powdered sugar 3 cups thickened cream or whipped cream chilled 4 tsp unflavored gelatin 2 tbsp hot water 6 pcs ferrero rocher roughly chopped topping 4 ore more tbsp nutella 3 tbsp milk 2 tbsp powdered sugar 8 pcs ferrero rocher chocolate shavings optional directions combine oreos and melted butter and press it in a 9 in pie pan spread evenly and packed well bake 350 degrees for 10 minutes chill in fridge for around 20 minutes place softened cream cheese and sugar in a bowl together mix with electric mixer until creamy dissolve gelatin in hot water then let it cool for a while add to the cream cheese mixture continue to beat until mixture becomes fluffy add cream and 6 chopped ferrero rocher then fold until it s evenly mixed pour over the prepared crust top it with the ferrero rocher and chocolate shavings refrigerate for at least 6 hours using a double boiler mix the nutella powdered sugar and milk until runny you may need to add more milk drizzle melted nutella on top then serve enjoy this wonderful dessert standard posted by nate chivalrous cooking posted on october 30 2016 posted under appetizers meat recipes comments 2 comments lemon chicken skewers today s dish is a super simple and easy one it is a product of being basically broke and wanting to eat healthier i don t think i realized that when i started all this how expensive eating healthy can be these skewers don t require a lot of time money or preparation though which is definitely a plus you can make them if you are in a pinch like me and have little money and little time to cook anymore i find myself coming home from work super late and exhausted making the prospect of cooking a daunting task fear not just prep these the night before and pop em on the grill grill pan and you are ready to go ingredients 2 chicken breasts cut into large cubes ground pepper salt 1 garlic clove minced or garlic powder parsley finely minced 1 large lemon juiced spinach cherry tomatoes directions season the chicken cubes with pepper salt garlic and parsley place in a bag with lemon juice for 1 hour overnight place chicken cubes on a skewer and grill until cooked at the same time lightly wilt some spinach with evoo in a pan and add the cherry tomatoes and cook for a few minutes place the skewers over the bed of spinach and tomatoes and enjoy your gluten free high protein meal post navigation older posts search jenn nate just a couple of wannabe foodies subscribe to blog via email enter your email address to subscribe to this blog and receive notifications of new posts by email email address subscribe join 332 other subscribers recent posts pear tart seared scallops with lemon glaze grilled flank steak rolls santa maria tri tip roast poached cod recent comments auntie lana on pear tart auntie lana on seared scallops with lemon grilled flank steak on grilled flank steak rolls auntie lana on santa maria tri tip roast ดูหนังโป๊xxxฟรี on raspberry mousse cake archives october 2017 september 2017 august 2017 july 2017 june 2017 may 2017 april 2017 january 2017 november 2016 october 2016 may 2016 april 2016 march 2016 february 2016 january 2016 november 2015 october 2015 august 2015 june 2015 april 2015 march 2015 february 2015 january 2015 december 2014 october 2014 september 2014 august 2014 july 2014 june 2014 may 2014 april 2014 tag appetizers dessert drinks fish food discoveries inspiration meat pasta noodles recipes salads sides soup uncategorized veggies blog at wordpress com chivalrous cooking blog at wordpress com 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