Tucked away in a vacuum-sealed bag in the freezer was a healthy portion of saved Cafe Rio sweet pork. That was the slip drawn from the lottery jar to determine dinner on Tuesday a week ago. The sous vide set-up is not only good for cooking a fresh protein, but it also reheats frozen leftovers quite nicely. So I made a huge pan of sweet pork nachos, served with some lime crema, and it was delicious.
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