Sorry for the interruption...

Life gets in the way of blogging sometimes.

Sorry that I haven't been blogging much since summer.  However I have some new things to share with you.

First, my annual physical turned up that my cholesterol was getting higher and the doc wants me to lose weight in order to improve that (as well as my blood pressure and general health).  She has prescribed a low-carb diet.  So far this thing is producing tremendous results.  I have eliminated all processed carbs, and most bad carbs (other than alcohol) and have lost over 10 lbs this month.  Next month I may even quit the drink altogether in order to see how much I can lose.

You would think that this would curtail my cooking adventures but the opposite has happened.  Stay tuned to these pages for some low carb recipes.

Second, I am leasing a Chevy Volt as a commuter car.  The last two years I have driven my Suburban to-from work and on errands.  I was spending nearly $100/week on gas.  Now I use no gasoline for my daily commute and the electricity costs me $1.55/day ($9.30/week).  I will do a complete review of the Volt, electric driving in general and the state of your automotive choices soon.

Anyhow, sorry again for the interruption and we'll talk soon.

Guacamole

Not everything is complicated.

I learned to make guac in New Mexico.  I wonder if any of this is a regional variation?  Anyhow, my recipe features grated onion, Roma tomatoes, cilantro and lime.  No garlic, no jalapenos, and no prefab ingredients. Make it this way, you will thank me.

You'll need;

• 5-8 Ripe avocados (depending on size)
• 3- 5 Roma tomatoes (same reason)
• 1 medium sweet onion
• 1-2 limes
• 3/4 of a bunch of cilantro leaves - chopped
• coarse salt

Prepare the avocados by splitting them in half, removing the pits (but save 2 for later) and scooping out the flesh with a spoon.  Remove any blackened areas.

Chop them up in a bowl using a pair of knives.

Chop the tomatoes and add to the bowl.

Peel the onion and cut it in half.  One half should be finely chopped.

The other half gets grated on a box grater directly into the bowl.  Notice that it looks like a slushie.  I have always wanted to grate some onion into an ice cream cone and give it to a 7 year old...

Now sprinkle in a teaspoon of coarse salt, and the juice of the lime(s).

Stir to combine, but not so aggressively that the avocados become a paste. The texture is key.

Taste for salt level. Fix if needed but know that as it melds the flavors mellow.  Add in the two pits and cover with plastic wrap.  Put in the fridge for about an hour before serving.

Taste for salt before serving your masterpiece.  Email me if you liked it.

Sous Vide Shrimp Cocktail

The best way to prepare chilled shrimp.

Picture stolen from the internet.

I love shrimp cocktail (who doesn't) and I know my wife does because she ordered 5 of them one night.  Making chilled shrimp at home used to mean buying precooked shrimp -- either cold or frozen.  Not anymore.  Use your sous vide rig to make kick ass chilled shrimp.

Disclaimer; I advertise this as a shrimp cocktail recipe and showed a picture of the typical chilled shrimp with cocktail sauce, but on the day that I was taking these pictures I had extra avocados and some thousand island dressing and no cocktail sauce so my application was a bit different...

You'll need;

• 1- 2 lb frozen raw peeled shrimp (tail on)
• salt and pepper
• butter
• cocktail sauce
• chopped celery (if you are gonna dress this up)

Begin by thawing the shrimp in a big bowl of cold water.  Left on the counter this will take at least 30 min.  In the fridge it'll be maybe 2 hrs.  BTW, these frozen raw shrimp, as well as individually quick frozen (IQF) fish are the best way to get excellent quality on a budget.

Once thawed, pat them dry and season with salt and pepper.

Place in a single layer in your vacuum bag(s) with a pat or two of butter.

Vacuum seal and put into a 135 for 40 minutes up to a 140F water bath for 30 minutes.   The lower temperature yields my preferred softer shrimp and 140 gives my wife's snappier shrimp.  Try the low one once just to see if you will be a convert.

When it is done use an ice bath to give your shrimp a quick trip through the danger zone. You can put them in the fridge or just leave them in the ice bath -- depending on when they are needed.

When you are ready to plate, cut open the bag and dry the shrimp once again.

If you are making traditional shrimp cocktail, put a bit of celery in a martini glass and top with cocktail sauce.  Hang 4 to 6 shrimp around the edge. Serve with crackers and a lemon wedge.

Picture stolen from the internet.

If you are making shrimp and avocado salad then plate some shrimp and a commensurate amount of sliced avocado.  Add a dollop of 1000 Island dressing.