Disclosure: I received a SousVide Supreme and Vacuum Sealer for review. All opinions expressed are completely my own. I am grateful for opportunities like these. And I am forever and always committed to sharing quality recipes and products with you wonderful folks.
Rack of lamb on a Monday feels kind of decadent. But it’s December. A month pretty much dedicated to decadence. And since there is no turning back now, I figure I’m just going to ride this decadence train all the way to the end of the 2014. Are you onboard with that? Good. This is why we are friends.
And since we need to eat something decadent for our Christmas dinner, I made us Rack of Lamb with Pomegranate-Coffee Sauce. Trust me. You’re definitely going to want to serve this as part of your Holiday meal.
So this lamb. Decadent? Totally. But difficult? No way. Because I made this rack of lamb in my SousVide Supreme and it was a breeze! I dedicated a whopping 5 minutes to prep time on Day 1 to whisking up a few ingredients for the marinade and adding that marinade to the lamb. I spent another grueling 5 minutes on Day 2, seasoning and vacuum sealing the lamb. Then I let my SousVide Supreme do ALL the work while I had a cocktail (err…two cocktails) and a cookie (err…five cookies). Once my lamb was perfectly cooked and oh so succulent, I quickly created a sauce from the reserved marinade while I browned up the lamb in the broiler. By the time I served this to my guests, I was feeling like a total super hero. Winning at life.
If you don’t have a SousVide Supreme, you can certainly roast the marinated rack of lamb in the oven to your desired doneness (130-140 degrees Fahrenheit is medium-rare). But I can’t stress enough how much I L-O-V-E my water oven. It has been more versatile than I ever could have imagined. It makes my life easy. And it makes some mighty tasty foods! I would definitely consider asking Santa for one of these babies for Christmas!
P.S.: This post contains affiliate links, which means I make a small commission whenever you purchase a product(s) through my links. This in no way effects the final price of the product(s). Thanks for supporting the brands that I love and helping me to keep my little kitchen afloat. XOXO!
Disclosure: I received a SousVide Supreme and Vacuum Sealer for review. All opinions expressed are forever and always entirely my own.
We survived! Or should that be written “We survived?”.
That statement could go either way for me. On the one hand, my Thanksgiving was a HUGE success (thanks Mom for all your help!). But on the other hand, I feel like I’ve been to the dentist, the DMV and just tried to return something at Walmart on the day after Christmas. Or to put it more succinctly: I’m pooped.
So today I plan to cozy up at home and mess around with all my leftovers. But since I’m not particularly excited about the idea of standing over my stove or dirtying more dishes (there is still a looming pile from yesterday!), I’m going to be relying heavily on my SousVide Supreme. I am certainly thankful to have one of these babies on days like today!
Cooking seafood sous vide is a total dream. Sometimes I’m less than confident when it comes to cooking seafood, because it can go from perfectly cooked to overcooked in a hot second. But with sous vide cooking, you select the exact temperature that you want your foods to achieve, so it’s almost impossible to overcook something. And I really can’t stand when my house smells all fishy (I have weird associations with food smells sometimes). But no stinky fish odor here! Everything is vacuumed sealed and contained in a nice, neat little package! Easy peasy.
I created a quick marinade for the salmon with some leftover cranberry sauce, cranberry juice and a little bit of store bought BBQ sauce. I used my Molded Cranberry Sauce in this recipe, but a chunkier cranberry sauce would work too (if it’s REALLY chunky, you might want to give it a whirl in your food processor or blender first). After marinating, I cooked the salmon fillets perfectly in my SousVide Supreme and then popped them under the broiler for a minute to give the tops some color. Like I said. Easy peasy.
If you don’t have a SousVide Supreme, you can certainly bake the marinated salmon in the your oven. BUT this is a GREAT time to buy a one if it’s something you’ve been considering. Because RIGHT NOW, the awesome folks at SousVide Supreme are having a Black Friday Deal. You can get a FREE Vacuum Sealer ($129.00 value!!) with any purchase of a SousVide Supreme water oven made between now and 12/02/14. How sweet is that?
P.S. This post contains affiliate links. Thanks for supporting companies that I believe in and helping me keep my little kitchen afloat. Hugs!