I was overdue for a grocery run and had spent part of my day doing assessment interviews down at High Point University last Wednesday, so I got the sous vide immersion circulator going in the early afternoon when I returned. Once it was heated, in went prepped vacuum-sealed Peruvian-spiced boneless chicken breasts. As they approached their finished stage, I stirred up Brussels sprouts with olive oil and gave 'em some good shakes and grinds of salt and pepper so they could roast up nicely. A quick batch of stuffing on the stovetop finished out the plates and it was a hearty and filling meal when it was all done.
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