What's cooking?

Lobster rolls with sous vide prepared lobster. Nice. 

That lobster roll looks like heaven.  I can almost taste it, Mark.

The sous vide cooking technique is especially suited to seafood where temperature is so critical and you can overcook and ruin a piece of seafood very easily.  Not so with sous vide.  Lobster was perfectly done - 140F for 45 minutes.

My St. Patricks day favorite dinner.  Had this 3 days in a row.  One day with the mini baked potato.  IMHO, you cannot beat the tenderness and flavor of this brand.  Way better than most Irish restaurants.  It only takes 4 minutes per pound in the microwave.  Mine was 2.4 pounds. I steamed the cabbage, which only takes 10 minutes.  I have only found this at Costco, and not all Costco's have it in stock.  It goes really fast, since they only carry it around St. Patricks day.

Cooking isn't an activity that I do on a daily basis, but at least twice per week, I cook at home. For instance, last weekend, I cooked one of those fancy foods- lobster with garlic sauce. I created a recipe adapted to my tastes with a lot of garlic, onion, and pepper. Today I will try to prepare air fryer potatoes with cheese and again garlic. You've already noticed I'm a big fan of garlic and spicy ingredients. If you have favorite air fryer recipes to share, please do.

I absolutely LOVE Corned beef! One of my 2 favorite meals. The other being low and slow BBQed short ribs with plenty of meat on them and cherry smoke.

Sometimes I'll turn CB into pastrami by applying the correct spices and herbs, then a low and slow to cook it with smoke added. Absolutely delicious. But since bread is off my list of things to eat I haven't made pastrami in years.

CB is another food that responds nicely to sous vide. But give it plenty of time to cook. I'd need to look it up in my notes but I seem to remember 48 hours and I don't remember the temperature but it's not done to med' rare.

Brunch today was pulled pork enchiladas and frijoles.

Decades ago we began cooking on one weekend day and eating leftovers for the entire work week. We still do that 'cause I really don't want to cook every day, but the cooking day has changed and it can be any day of the week now. Just cooked some manufactured meatballs, and as we get a hankering they'll be turned into meatball subs. Also cooking (as I write) 2 corned beef briskets to be used as we see fit. They'll be done after 7PM and kept in the pot with herbs and spices, to cool down. Then tomorrow sometime I'll slice them. Three chicken breasts also were cooked today to be used for sandwiches. You might say that "they" say leftovers can't safely last very long. They're wrong. They absolutely can and do as long as the door is kept closed from folks who open it to see what's inside. Kept closed the refrigerator can actually attain it's target temp', but opened every few minutes to see if the light still works it never gets really cold and food can spoil.

Lunch today was chicken enchiladas.

I've been in the mood for comfort food lately, so I've been whipping up some classic mac and cheese. The recipe for Four Cheese Mac and Cheese is seriously to die for - it's creamy, cheesy, and oh-so delicious.

I can't eat it but others might be interested in the recipe. Years ago I would have requested it for myself. FWIW, I loved Mac & Cheese, so I can taste yours in my mind and it's delicious!

Five Cheese and Marmalade pizza. Yes, it's a supermarket freezer type, but quite good.

Ramen noodles with pork roast and broccoli and ginger-garlic-hot pepper peanut sauce.