Easter at The Den. (2019)
My kitchen is kinda small & crowded, but we still manage to feed a couple of guests now & then.
This time it was Bear Jr & his wife Bethany who joined us. As for the Kitchen, I designed & built the cabinets about 16 years ago, and I squeezed all I could in the small space allotted for a Kitchen.
Bear Jr had helped me install it & it was the last Kitchen I made while I was in the process of closing my Cabinet Shop.
Anyway, back to the Easter Dinner—"Giant" had a pretty good sale on Prime Rib (choice) and New York Strip Roast (Choice) for $4.67, but only one to customer, so we got one of each.
Since I have had trouble with New York Strip being tough, I quit buying the Steaks, but I buy the occasional Roast when cheap enough. So I decided to try one in my Sous Vide Supreme.
So I prepped it on the day we bought it, and Vac Packed it, so it would be ready on demand.
Easter morning @ 8 AM I put the thawed Roast in my SV @ 131° for a planned Dinner @ 4 PM.
Then at 3:45 I removed, patted dry, and seared the roast in a Pan, with the assistance of my propane torch. Then I sliced the whole thing up in relatively thin slices, so guests could take as little or as much as they want, and I’d still have some nice leftover slices for Sammies for Me & Bear Jr.
Mrs Bear made Green Bean Casserole, Corn, Deviled Eggs, and used the juice from the SV’d Meat for the Gravy.
Then the next morning I had Steak & Eggs, and that Evening I had a NY Strip Steak Sammy with cheese, and a couple leftover Deviled Eggs.
Also: Bear Jr took a couple slices of Steak home with him.
BTW: As usual Smokey got some new toys, so he was a Happy Little Kitty too!!
Thanks for stopping by,
Bear
Not much counter space left:
Sous Vide Supreme fits nicely beside the sink:
NY Strip Roast @ 3.75 Lbs ready for a bath:
Fresh out of SV:
Searing:
Seared & ready for slicing:
All Sliced up:
Table for 4:
Bear's Easter Dinner:
Next Morning Steak & Eggs:
Next Night Steak Sammy:
With Cheese:
Leftover Deviled Eggs:
Cheesesteak & Deviled Eggs:
My kitchen is kinda small & crowded, but we still manage to feed a couple of guests now & then.
This time it was Bear Jr & his wife Bethany who joined us. As for the Kitchen, I designed & built the cabinets about 16 years ago, and I squeezed all I could in the small space allotted for a Kitchen.
Bear Jr had helped me install it & it was the last Kitchen I made while I was in the process of closing my Cabinet Shop.
Anyway, back to the Easter Dinner—"Giant" had a pretty good sale on Prime Rib (choice) and New York Strip Roast (Choice) for $4.67, but only one to customer, so we got one of each.
Since I have had trouble with New York Strip being tough, I quit buying the Steaks, but I buy the occasional Roast when cheap enough. So I decided to try one in my Sous Vide Supreme.
So I prepped it on the day we bought it, and Vac Packed it, so it would be ready on demand.
Easter morning @ 8 AM I put the thawed Roast in my SV @ 131° for a planned Dinner @ 4 PM.
Then at 3:45 I removed, patted dry, and seared the roast in a Pan, with the assistance of my propane torch. Then I sliced the whole thing up in relatively thin slices, so guests could take as little or as much as they want, and I’d still have some nice leftover slices for Sammies for Me & Bear Jr.
Mrs Bear made Green Bean Casserole, Corn, Deviled Eggs, and used the juice from the SV’d Meat for the Gravy.
Then the next morning I had Steak & Eggs, and that Evening I had a NY Strip Steak Sammy with cheese, and a couple leftover Deviled Eggs.
Also: Bear Jr took a couple slices of Steak home with him.
BTW: As usual Smokey got some new toys, so he was a Happy Little Kitty too!!
Thanks for stopping by,
Bear
Not much counter space left:
Sous Vide Supreme fits nicely beside the sink:
NY Strip Roast @ 3.75 Lbs ready for a bath:
Fresh out of SV:
Searing:
Seared & ready for slicing:
All Sliced up:
Table for 4:
Bear's Easter Dinner:
Next Morning Steak & Eggs:
Next Night Steak Sammy:
With Cheese:
Leftover Deviled Eggs:
Cheesesteak & Deviled Eggs:
