Sous Vide bacon

Amazing man 10/10
http://www.seriouseats.com/2016/11/how-to-make-juicy-sous-vide-bacon.html


Get super thick cut bacon, 12 oz 4 slices


Seal it


12 hours



Cooked both sides - re-read recipe and it says 2 minutes on one side ony.

Shrimp Avocado Barley salad

I used to find a recipe on the internet but alas, this summer I cannot find the site anymore so I have to go back memory and learn through trial and error.

2 strips of bacon
2 cups barley
lime juice
dash of rice wine vinegar
salt
red onion
cilantro
drizzle of olive oil
0.5-1 cup tomatoes
1 pound cooked shrimp
1 Avocado

1. Cook Barley. 4.5 ish cups of water. It's $1.69 a pound at whole foods. What a deal. 30 minutes on simmer, cover. Note : once I thought using shrimp broth would be wonderful. That was a mistake. It's too shrimpy.

2. Cut up bacon and fry until crispy. Let cook in own fat. Set aside
3. Mise en place time. Exclude the avocado. It's not invited.

dice 0.25 cups of red onion

dice .25 cup of cilantro

dice tomatoes

chop into bite-sized pieces shrimp

4. After barley is done, rinse and drain in cold water
5. In a large mixing bowl combine remaining ingredients
6. Chill for at least an hour or put into the freezer for about 15 minutes ( do not forget to take out)
7. When ready to serve, dice up avocado mix into bowl and squeeze extra lime juice
8. Season to taste with salt. You must salt!

Warnings: Red onion is powerful and one must use it with caution. You can overpower the dish with oniony rawness and it will be inedible. Remove if you are a zealous onion chopper (like somebody I know who I live with).

Homemade tomato soup

It's simple and very delicious to make. Must have a hand held blender. Perfect low calorie dinner, this with a slice of bread (optional), and an apple, cheddar cheese. Very cheap to make, buy second tomatoes at the market (1-1.25 a pound), skin them (score them, boiling water for 20 seconds), chop. I leave the seeds in - extra fiber makes everybody happy.

Tomato Basil Soup
Ingredients:
1 medium chopped onion
1 Tablespoon olive oil
2 crushed garlic cloves
1 lb. fresh tomatoes seeded and chopped OR one 51⁄2 oz. can chopped tomatoes, drained
1 pinch ground red pepper
1 teaspoon fresh or dried basil
2 cups milk (optional) I like to sub with chicken broth instead
Salt and pepper to taste

Instructions:
1. In a medium saucepan, cook onion in oil over medium heat, stirring frequently until golden brown, about 4 minutes.
2. Add garlic and cook 1 minute longer. Add chopped tomatoes.
3. Cook uncovered over medium heat for 10 minutes.
4. Spoon 3⁄4 of mixture into food processor or blender container; puree until smooth. Return to saucepan.
5. Add red pepper, basil, and milk or broth to the soup. Heat until hot but do not boil. Season to taste with salt and pepper.

Whole Branzino fish

No recipe. This is a me dish.

Whole Branzino varies from .75-1.25 pounds. One fish is enough for two people if you have vegetables or side dishes. The cost is about $10.00 a pound.

Ingredients
1. Whole Branzino
2. Lemons
3. Parsley
4. Kosher salt
5. Pepper (optional)
6. Olive oil
7. Garlic
8. Onions (optional)

I don't like pepper. Yes, gasp. But Mr. likes it and I sometimes oblige. Onions are not needed but if I have some old dry onion in the fridge, I toss it in for the fish to rest on. Shove the cavity with lemons (half crescent), parsley and salt and top with more lemon and salt. Bake at 400 degrees for about 25-30 minutes. I don't like overcooked fish so feel free to poke at it with your finger at 25 minutes. If the guy is over 1 pounds, I would count on 30 minutes or more.