A blog to help you find your culinary ego
THIS dish is super easy to make. It is a perfect combination of succulent crab, in a cream sauce with the brightness of lemon and the sacred crunch and healthiness that asparagus brings!!
Now, if you don’t have King Crab, don’t worry. You can use jumbo lump crabmeat but please DO NOT use imitation crab meat. That would be blasphemous. Adding shrimp or lobster to this, along with other vegetables like broccoli or cauliflower is an absolutely great idea and no one would blame you for doing so. …
If you’ve struggled with making grits and what to serve with them, stick around and I’ll gladly solve your dilemma. This will be the creamiest grits you will ever make.
Now, I’ve been cooking for a good minute now, however I’ve come in contact with some awesome people who have taught me some life changing cooking techniques and just things about life in general. As I think about those things, I can say I’m truly a blessed woman. We have our love affairs with food and of course grits fall into that love/hate category for some people….
Your family and friends will love you even more if you serve them this!!
Some of you reading this post, is probably wondering what is Sous Vide. Well, first the correct pronunciation is \,sü-‘vēd\. It is a cooking technique where you place food in vacuum-sealed or ziplock-type bags and place in a water bath and heat at a consistent temperature. Since the temperature is controlled, the outcome is predictable every time. No more overcooked or undercooked food and definitely no more guessing.
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