Sous vide Berkshire chop and warm Caesar salad

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jcam222

Epic Pitmaster
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Jun 13, 2017
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Northeast Ohio
Used Sous Vide an the Blackstone here so there this in the general forum. Took a couple weeks away from cooking. Back at it today. For something a little different I made a warm Caesar salad. Grilled Little Gem lettuce and charred red onion with capers, Parmesan , homemade keto croutons and dressing. Entree is a sous vide then seared Berkshire pork chop and morels with a white truffle Gruyere cauliflower turnip mash. Croutons were made with Aunt Millies keto bread and spices. Onion, lettuce , morels and the chop all seared on the Blackstone griddle. Board was given to me last week by a friend that’s making them now
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Jeff , you always do a great meal .
I'm a meat with a side of meat guy . Stack a Chop on top of another and I'm all in .
I was forced to eat a grilled mushrooms tonight . It was good .
 
Jeff , you always do a great meal .
I'm a meat with a side of meat guy . Stack a Chop on top of another and I'm all in .
I was forced to eat a grilled mushrooms tonight . It was good .
My wife loves portabellas grilled. I’m ok with them but they are better with meat lol.
 
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What?? You on a diet?? Seriously though, the food looks great, especially the pork chop. Right up my alley...
Lol no, just a busy couple weeks. Was gone fishing a couple weeks ago and wife was away last week.
 
Beautiful plate as always Jeff, nice work, that chop looks to be off the charts! RAY
 
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Very nice and great pics...JJ
 
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Very nice! The chops are perfection. I've had warm Caesar salad before. While it tasted great. I just couldn't wrap myself around the wilted greens.
 
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Very nice! The chops are perfection. I've had warm Caesar salad before. While it tasted great. I just couldn't wrap myself around the wilted greens.
I wouldn’t go out of my way to order the salad at a restaurant but was something different.
 
That’s a great looking meal Jeff, the pork sounds great and the Gruyere cauliflower mash sounds off the wall amazing.

I like grilling romaine for salad but that’s it. I like the other ingredients on the salad to be cold or raw, it gives a nice contrast overall.
 
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Another stunning looking plate Jeff. Not a thing on there I'd turn down. Like Steve though, I'm having a hard time getting my brain wrapped around wilted greens. I'd probably get past that in a hurry though if you put that plate in front of me. Beautiful job as always sir!!

Robert
 
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