So, this sous-vide thing…have you heard of it? Yes? No? Maybe? When asked to describe it, I tell people that I like to think of it as a really bad ass Crockpot. Basically, you season your cut of beef and then vaccum seal it – it’s then plopped in a water bath held at a precise temperature by the doohickey called the immersion circulator. So, the item comes to just the perfect temperature for whatever it is…then, is held there until you’re ready to serve it.

I first learned of this method of preparation years ago, back in my religious watching of Top Chef days. Back then, this method of “cooking” was reserved for fancy chefs in fancy kitchens…as the apparatus required was super expensive.

Well, times they are a changin’ – and you can get a pretty decent model for $100 on Amazon, if you keep your eyes peeled for a sale. They’re about the size of a large curling iron, so are convenient for storage sakes. And then for the water bath, all you need is a large stockpot. It clips right to the side – bada bing!

And time isn’t an issue. In fact, tough cuts like this eye of round benefit from a long cook cycle. I did this one for 24 hours. The connective tissue has time to break down, creating a roast that can be cut with a fork…but the roast still stays rare. It’s really quite mind-blowing.

After it’s soaked for the appropriate amount of time, a quick sear in a raging hot cast iron skillet is in order. I’ve also turned to my trusty kitchen torch, which is always handy in the kitchen. The grill is also an option – but again, just make sure it’s REALLY hot. Just a couple of minutes on each side, to give  it a little color.

I like doing large roasts, like this entire eye of the round – or a pork loin. We’ll enjoy it for dinner one night…then reinvent the leftovers all week in different dishes. Perfect for this time of year when we’re scooting out the door to baseball practice or some other obligation that fills the schedule up every week!

So, if you’re on the fence about one – I say do it! I got mine a couple of Christmases ago, and have just really gotten into using it in the past couple of months. It really is so versatile. I don’t even want to tell you what it can do for a poached egg. Life changing.

The big game is this weekend! Anyone planning on having a party? Or heading somewhere where you want to bring something to share? I’ve got the perfect munchie to fit the bill, if that’s the case!

Y’all know I love to incorporate seafood into my dishes whenever possible, and for a throw-down like Sunday’s event – it’s always fun to splurge a little bit for your spread…

Since most of my local seafood shacks are closed for the off-season here on the island, I took a road trip “across the bay” to my closest Whole Foods Market – in Hampton Roads, to see what kind of goodness they were offering for the big game!

While I’m usually not a purveyor of pre-made items, their uber-tubs of guacamole have always been a favorite for me (incidentally on sale this week). I’ll usually buy one to snack on with some chips on the way home! So, I decided to use that as a base for my guacamole for both simplicity, and times sake.

For the shrimp salsa, I picked up some of the gorgeous grey shrimp found at their seafood counter (another sale item this week – score!). Their fishmongers are always so knowledgeable, and always ready to answer any question you can throw at them! I love that they work with small, local fisheries whenever possible. Knowing that I can still support sustainable fishing practices, while shopping at a large grocer, is very important to me. Just another reason why I love Whole Foods, and everything that they stand for.

So, those shrimp. I roasted them with the shell on (helps to retain moisture and tenderness) with some fresh lemon, oregano, and lots of pepper. Once they were perfectly cooked I let them cool down enough to peel, then give a rough chop. Combined with a little tomato, red onion, jalapeno, lime juice, and a bit of cilantro to brighten it up – the rustic, chunky salsa was the perfect contrast against the smooth, creamy guacamole. And, it was so pretty on the plate!

The perfect addition to your big game day buffet.  

Disclosure: I have a partnership with Whole Foods Market and was compensated for my work, but all words and opinions are my own.

Paella is one of those dishes that was always on my “to make” list, but I just never got around to. Honestly, I don’t know why I waited so long to give it a whirl. Chicken, spicy chorizo, shrimp, clams, white wine, saffron – all cooked together, with a hefty portion of rice acting as a bed to absorb all that goodness.

I love one dish meals to begin with. But, the flavor that comes out of this simple – yet sophisticated dish, is un-paralleled.

Yeah, I know it’s traditionally made with mussels. But, that’s something we don’t come by too often here on the Eastern Shore. They tend prefer rocky coastlines, and we have alot of marshy muddy coast here. That being said, I love this Eastern Shore twist of the littleneck clams. Juicy and tender – they add wonderful flavor to the paella. That I’m not so sure you’d get with mussels to begin with…

I’ve never had a paella pan (don’t believe in uni-taskers), but if you have a heavy dutch oven – you’re all set! The good folks at Le Creuset were so kind to send me this gorgeous Mariner Star Dutch oven a couple of weeks ago. I love it’s nautical look and feel, it looks right at home in my island kitchen.

Oh yeah, by the way – they have one to give away to one lucky reader! Details can be found at the end of the post.A quick sear of the chicken and chorizo, followed by a saute of onion and garlic. Tomatoes, wine, chicken stock saffron, and bay leaf create a rich broth in which the rice cooks, along with the chicken and chorizo, in the oven. The seafood is added for the last few minutes, so it doesn’t get overcooked in the process.

To attain the soccarat, or the crispy edge on the bottom of your paella, just takes a few minutes on the stovetop once the paella is removed from the oven. And trust me, it’s worth it. Don’t skip this step.

An easy garnish of a lemon wedge and some fresh parsley, a green salad, and a bottle of wine – and you’ve got a lovely meal fit for company!

Le Creuset has graciously offered to giveaway one of the Limited Edition Mariner Star 5.5 Quart Round Dutch Oven to one lucky reader. What’s your favorite thing to make in a dutch oven? Leave a comment telling us what that is, here on this post, to be entered to win. Winner will be chosen on February 10th at 12 PM, via random number generator.

WINNING COMMENT WAS #46! Congratulations, Sarah – I hope you enjoy the dutch oven, and make many treasured family recipes in it over the years. Thank you again, Le Creuset!

Source: adapted from Cook’s Illustrated

Disclaimer: I received a 5.5 Quart Round Dutch Oven from Le Creuset for review. As always, all thoughts and opinions are my own.

Heirloom Tomato Salad with Red-Eye Vinaigrette

I’d mentioned earlier this summer that I was helping out with the Chincoteague Bay Field Station’s Serving Up The Shore event this year. I created the salad course, which was a simple green salad topped with big hunks of heirloom tomatoes and crispy ham – with, get this…a red-eye vinaigrette. It was pretty amazing, and well received!

For me, the coolest part was getting to know so many of our local farmers and producers. The folks that are out there, fighting the good fight for sustainable and ethical farming and production procedures – right in my own backyard!Lettuces @ Terrapin Farms (Berlin, MD)Big shout out to Johnny at Terrapin Farms, who donated the gorgeous hydroponically grown greens. They’ve got an awesome operation at their farm in Berlin, MD. Was such a treat to visit and see everything in action!Perennial Roots FarmNatalie & Stewart at Perennial Roots Farm, for the absolutely perfect ham for the job (I’m sold on Mulefoot, ya’ll) and the epitome of summer in the form of those tomatoes. They’re a wonderful couple who are so passionate about sustainable and biodynamic agriculture, just a wealth of knowledge! We are so fortunate to have them here on the Shore. Be sure to follow them on Instagram too. Their feed is full of wonderful goodness from the farm, that makes me smile on a daily basis.Eastern Shore Coastal Roasting CompanyKristen & Jamie at Eastern Shore Coastal Roasting Company. You guys seriously rock my world. The Fogcutter was just  perfect for the vinaigrette. Loved having that bold coffee flavor shine through! Guys, their coffee is ahhhmazing…and, now available for purchase online. Go buy some!Assawoman Bay Brewing CompanyThe good people at Assawoman Bay Brewing Company, for keeping us in good beer all evening long. Keep on doing what you’re doing guys, looking forward to visiting the brewpub this fall.

And finally, to everyone who came out! It was such fun, and I’m already looking forward to seeing what next year will bring.

I wanted to incorporate as much local flare as I possibly could in my dish. Red-eye gravy is something that’s more common in the deep south, but it’s always been a favorite for me. It’s usually served in the form of a ham steak, that’s been browned in a skillet. Then, the pan deglazed with coffee. Served for breakfast, lunch, or dinner – it’s a classic that’s stood the test of time.

I kept this same theme, but diced up the ham so it got super crispy. Think – meat croutons! Deglazed the pan with the coffee, then added in traditional things you’d find in salad dressing…red wine vinegar, dijon, olive oil. Paired with the simple fresh greens and big hunks of heirloom tomatoes, it translated so perfectly to a summer salad. But, I’m fixin’ to use the same dressing over a roasted vegetable salad this fall. The flavors would definitely mingle very well there, too. Will report back!