I’ve been freezing marinated tri-tip in vacuum-sealed bags for an easy dinner solution after our afternoon tennis / pickleball club. Simply cook it in the sous vide and set the timing for when you’ll be home. When you’re back, just…
Sous Vide Tri Tip
Prime Rib Sous Vide
Supplies: Score the fat cap of the roast in a crosshatch pattern, then salt all sides and refrigerate uncovered overnight. Place the roast in a vacuum-seal bag with rosemary, thyme, garlic powder, and black pepper. Sous vide at 130°F for…
Banana Bread
Supplies: Preheat your oven to 335 degrees. Smash all your bananas in a bowl with a whisk or fork until blended. Mix your dry ingredients into another bowl (flour, baking soda, and salt). Blend the butter, sugar, and vanilla in…
Dry Buttermilk Ranch Dressing Mix
Store in airtight container in the frig. Supplies: Mix all together and save in an airtight container. Pulse in a food processor for a finer powder To Make Ranch Dressing: Whisk everything together and season to taste. Good for a…
Mayo
Good for 2 weeks refrigerated in airtight container Supplies: Use a hand-held immersion blender to blend mixture in a mason jar until fully emulsified, taking care not to over-blend. Store in a tightly closed container; refrigerate until using.
Caesar Salad Dressing
Good for about a week refrigerated and stored in an airtight container. Supplies: Anchovies: Chop 2-3 anchovies very finely. Then use your knife to spread them on your cutting board until making a fine paste. Whisk everything together but the…
