Kitchen adventures of 1Bigg_ER

[muebe]

Pappy can have my gizzards!

I will take the lamb shank!

[1Bigg_ER]

Dinner, low carb.....
Zucchighetti (zucchini spaghetti). My apologies for not taking pictures of the whole process. Kids were ready to eat.
Get a large zucchini and slice into noodles. Here I used a mandolin with the julienne attachment. Sometimes I use a peeler when I want fettuccine like cuts.
Season the noodles with salt.
For the sauce I processed an avocado with lime, macadamia nut oil and seasoned with salt and chipotle powder until smooth. Adjust the consistency by adding more oil.

Toss that with the noodles.

Tilapia was done sous vide at 132 for about 30 minutes. Season with salt and bagged with macadamia nut oil.


Plated



Good eats.

[drholly]

That sounds excellent. I am not big on tilapia - but could sub in some walleye. Thanks for the post!

[1Bigg_ER]

Breakfast for dinner.....a loaded omelette

3 farm fresh eggs (see how yellow the omelette is)
A hand full of spinach
Jalapeno
Mini sweet red pepper
Mini sweet yellow pepper
A little diced onion
Some garlic
Shredded cheese

Ghee in cast iron skillet, saute onions, then add peppers and garlic, season with salt and ancho chili powder. Set aside when the mess is tender and starting to brown.
Same skillet, wilt the spinach. Set aside in a strainer. Why? Because watery spinach is an omelette killer.

Now to the eggs, ghee in a clean cast iron skillet. Medium low heat (eggs do not like high heat)
Beat the eggs until well incorporated. Add to the skillet, let some of the eggs run under the set eggs then walk away. Let it cook gently, as the top starts to set season with salt, place a layer of cheese, then the peppers on one half of the egg. Then the strained spinach. Now fold the other half over. Slide it into a plate. Garnish with some of the peppers and spinach.

Oh I came across cooked bacon, garnish with some of that.
Enjoy

[Pam Gould]

Breakfast for dinner.....a loaded omelette

3 farm fresh eggs (see how yellow the omelette is)
A hand full of spinach
Jalapeno
Mini sweet red pepper
Mini sweet yellow pepper
A little diced onion
Some garlic
Shredded cheese

Ghee in cast iron skillet, saute onions, then add peppers and garlic, season with salt and ancho chili powder. Set aside when the mess is tender and starting to brown.
Same skillet, wilt the spinach. Set aside in a strainer. Why? Because watery spinach is an omelette killer.

Now to the eggs, ghee in a clean cast iron skillet. Medium low heat (eggs do not like high heat)
Beat the eggs until well incorporated. Add to the skillet, let some of the eggs run under the set eggs then walk away. Let it cook gently, as the top starts to set season with salt, place a layer of cheese, then the peppers on one half of the egg. Then the strained spinach. Now fold the other half over. Slide it into a plate. Garnish with some of the peppers and spinach.

Oh I came across cooked bacon, garnish with some of that.
Enjoy

Beautiful.  I use hot pepper cheese on mine..good cook.  Pam  .☆´¯`•.¸¸. ི♥ྀ.

[Pappymn]

Looks like a perfect omelet. And bacon is never a garnish

[muebe]

Oh my!

[1Bigg_ER]

Looks like a perfect omelet. And bacon is never a garnish

LOL! I prefer edible garnishes

[drholly]

That is a perfect omelet. Very nice!

[1Bigg_ER]

The egg experiment, fluffy omelette.

Heat oven to 325
Heat a skillet on medium low heat

First we need to destroy the egg. Separate the yolk from the wire.
And and and BEAT THE living egg outta each of them.





Now we rebuild the egg, fold the yolks into the whites



Get that mess into a skillet, do not stir, on medium low with ghee or butter.
Once it starts to brown underneath transfer it to the oven. Test for doneness with a skewer, it should come out clean.

Season with salt, pepper and your favorite cheese. Make a slit and fold it over.





Serve

[TentHunteR]

Fluffy omelets using that method are superb.

Separating and beating the egg whites using that exact same method, then folding them into cake batter is also a great way to make cakes a little lighter and fluffier in texture.

[1Bigg_ER]

And pancakes, waffles etc

[1Bigg_ER]

Sous vide fried chicken. No dredging was involved. Sous Vide at 162 for 3 hours. Kept it for later use in the refrigerator. Later use turned out to be today







The pasta sauce was actually the sauce from the lamb shank cook. Froze the left over.
I reduced it and added a touch of me marinara sauce. It was a successful experiment.

[africanmeat]

O M G this is an amazing post .
great dishes one by one .

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[1Bigg_ER]

O M G this is an amazing post .
great dishes one by one .

Much appreciated!!