Shrimp sous vide and swordfish chop

Smokin' not stirred

My wife and I celebrated Christmas on New Years Eve because she was still a little beat on Christmas because we had just brought a new gift home on the 17th:



He is great and dad life has been ok since I don't have to go back to work until mid January. Well back to the cooking before I get yelled at. My wife bought me a Sous Vide Supreme and the Under Pressure cook book (weird b/c I just commented on Boston Stoker's post that I had been looking at Keller's book. I used it for the first time tonight for some pre-dinner shrimp, bath set at 140 for 25 minutes. I have to say they were very good, perfect consistency and really had a great flavor. The true test will be steaks and the 72 hour medium rare short ribs. Here are some pics:

Shrimp with butter, scallion, Peri-Peri from The Pepper Pilot (good spices have enjoyed all of their samples) sealed in the food saver:



In the machine:



and done:



I also egged a couple swordfish chops:



Plated with an adapted version of the apple beans (love them) and some leeks/garlic/tomato/green beans.



It was a great meal......have to go my son is screaming for milk (he doesn't know what he is missing).

boston_stoker

Shrimp look great. Congrats on your son!

LDD

that's a beautiful boy. congratulations.

the food looks good. I don't think I've had sword fish. strong or mild tasting fish?

Florida Grillin Girl

Congratulations, he is a beautiful boy.

That is a cool contraption. Your shrimp and swordfish look perfect. Nice job.

cookn biker

Congrats on your boy!! He is very cute!
You'll have fun with the new toys. Food looks really good!

Smokin' not stirred

Thanks, usually not a shrimp fan. Not that I don't enjoy them i just feel there are much better alternatives. I may cook them more often after this trial. Have you tried anything from Keller's book yet?

Smokin' not stirred

Thanks. Swordfish is a very meaty fish usually served as a steak cut. It does have flavor on it's own but not as strong as say salmon or mackerel. The chop comes from the first 2 ribs on each side and is a little fattier. i don't eat swordfish steaks but the chop is excellent. They will sometimes use the meat from the chops as swordfish kabobs.

Smokin' not stirred

Thanks Faith.

Smokin' not stirred

Thanks Molly.

Beli

Heyyy. Congratulations!!!!! Beautiful

Beli

Heyyy. Congratulations!!!!! Beautiful