Easy Sous Vide Steaks Recipe • Easy as 1-2-3! | Club Foody

A few months ago, I was approached by INKBIRD, a high-tech company that has been devoted to offering excellent smart home products. Established in 2010, they have been manufacturing great products like temperature controllers, food and smoker thermometers, sensors plus much more.
 
The product the company wanted me to test and review was their sous vide cooker. I created a recipe using it which was Pork Loin Chops. Since then, we’ve been testing other meats including poultry, seafood 🍤, side dishes, and so on.
 
Today, I’m sharing my Easy Sous Vide Steaks with you! After generously seasoning the steaks, placing them in their individual plastic bags, drizzling a little oil and sealing them, the the protein is immersed in water for an hour ⏰ and finished in a pan on the stove. It’s easy peasy!
 
There are a few reasons why many like using this appliance. First, the results are consistent! Second, there’s no babysitting to do; cook slowly in water and simply finish in the pan for a couple minutes. Lastly, people might not own a BBQ 🔥 and sous vide is a great alternative.
 
I like making my Easy Sous Vide Steaks by generously seasoning on all sides with salt 🧂, pepper, and dry rub. It can be Montréal Steak Spice, Smoky BBQ Rub, Coffee Cocoa Rub, or Kansas City Dry Rub. In addition, after the meat is in the bag, I like to lightly drizzle with some oil so it stays moist.
 
In the video, I set the heat to 135ºF. David likes his steak closer to medium than medium rare. I prefer mine medium rare so if you’re like me, set the heat to 130ºF and finish it in a hot pan with butter 🧈 and oil for 1 minute per side. If your partner is like my husband, keep it at 135ºF but add yours 10 minutes later…
 
When the alarm goes off, the meat 🥩 is done… well not quite! It looks anemic! It’s gray and has no grill marks on it. To fix that, it’s finished off in a very hot cast iron pan or skillet with ridges in butter and oil. It takes only a minute per side which is enough to get those gorgeous marks on it.
 
After being quickly seared in the pan, just like any other meat, it has to relax so the juices have time to redistribute. If it’s cut right away, the juices will escape from the meat and it will get tough… not really the results you want. Simply cover with foil and let the meat rest for a good 5 minutes ⏳ before serving.
 
This method of cooking may seem unusual compared to grilling the protein on the barbecue. In fact, the results of these Easy Sous Vide Steaks speak for themselves. They’re perfectly cooked every time 😍! Either you don’t own a BBQ, don’t have a balcony or outdoor space to put one or just don’t know how to cook with one, sous vide can be the answer!
Bon Appétit! 🍽
 
Check out these other great steak recipes… 😀
– Steak Diane
– Pittsburgh Steak Salad
– Steak Oscar
– Filet Mignon • How to Cook Perfectly
– Steak au Poivre (Steak with Peppercorn Sauce)
– Salisbury Steak with Mushroom Gravy
– Steak Tartare
and for even more beef recipes 🐂, click on this link… Recipe Category • Beef

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/easy-sous-vide-steaks/

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Raspberry Cream Cheese Frosting Recipe | Club Foody

 

Since my teens, I’ve been making desserts… uncomplicated and easy like Fruit Salad, Trifles, pudding such as Butterscotch, Chocolate or Vanilla, and so on. Eventually, I started making cakes 🍰 from scratch like Blueberry Cake or Pineapple Upside Down Cake which I’ve enhanced the flavor of since then.
 
When it comes to frosting and icing, my first attempt was a disaster! After baking a chocolate cake, I wanted to finish it with a nice coffee icing. The way I read the recipe was to put a “cup” of coffee and the rest of the ingredients, mix it and done! Well, it didn’t go that way… 😏
 
I literally added a full cup of ground coffee in the bowl along with the other ingredients and mixed. I tasted it and it was disgusting! I kept adding sugar and almost a pound of it later, I gave up and went to the store to buy 🛒 icing from a can. That was it for me making icing or frosting from scratch… well for a while.
 
In my 30s’, I armed myself with courage 🦸‍♀️ and decided to give it another try. The first one I made was Vanilla Buttercream Frosting, then moved on to chocolate, coffee icing (this time it was fabulous) and so on. After building some serious confidence, I also started making Chocolate Ganache.
 
Being a berry lover, I tried making Raspberry Cream Cheese Frosting but like my first coffee icing, it didn’t turn out the way I wanted. I stubbornly made it a few times until I finally got it right! This venture cost me a lot of money 💰 in raspberries…
 
When these little guys are in season, I take advantage by making this delicious Raspberry Cream Cheese Frosting. I like using it when I make my Chocolate Cupcakes… yummy! In the past, I used it to stuff donuts 🍩 which is another way to enjoy this recipe.
 
It’s pretty fast to make ⏳ and yields over 2 ¼ cups which is perfect to ice cakes and cupcakes. For a 3-layer cake, I suggest you double the recipe. If there’s leftovers, freeze it for up to 10 days in an airtight container.
 
As you know, most fruits contain a lot of water 💧 so to make sure the frosting isn’t runny, take a spoonful and invert it. If it doesn’t fall back in the bowl, the frosting is ready otherwise add a little cornstarch at a time (no more than ¼ cup) and process again. It will thicken the mixture without changing the taste.
 
This Raspberry Cream Cheese Frosting is so tasty and very cute to look at 😍 – pink is one of my favorite colors! It’s quick and easy to make and a scrumptious way to enjoy this fruit! Give it a try, you’ll be quite happy with the results!
Bon Appétit! 🍽
 
Here are more scrumptious dessert recipes for you to try… 😀
– Cherry Clafoutis
– Chocolate Beet Cake
– Mint Chocolate Ice Cream
– Key Lime Pie
– Mille-Feuille
– Orange Flan
– Flapper Pie
and for even more dessert recipes 🍰🍩, click on this link… Recipe Category • Dessert

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/raspberry-cream-cheese-frosting/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Yakitori Chicken Skewers Recipe • Tasty Asian BBQ! | Club Foody

 

Summer recipes are so amazing! Most of them are great for picnics, camping, potlucks and so on. When it comes to barbecuing, I have a long list of incredible dishes. I think of steaks 🥩, burgers & hot dogs, rotisseries, vegetables, desserts, etc.
 
Another type of grilled food 🔥 David and I enjoy a lot are shish kebabs! It can be Shish Tawook, Greek Ouzo Pork Kebabs, Shawarma, Turkish Kebabs, Creole Shrimp & Andouille Skewers, and many more including this one… Yakitori Chicken Skewers!
 
These are popular street foods that can be found all across Japan. They’re super easy to make and a great addition to your grilling folder! Marinated in a sauce and then barbecued, this is another tasty way to enjoy chicken 🐓!
 
Although easy peasy, the savory-sweet sauce is what takes the most time, about 10 to 13 minutes ⏰ which is nothing. Made with different Japanese ingredients it’s cooked down until slightly thicker, cooled to room temperature and then poured over the chicken breasts that have been cubed… that’s all!
 
Mirin and sake 🍶 are ingredients used in the making of the sauce. Although similar, they have their differences. Both are rice wines however mirin is sweeter and thicker in texture and made for cooking while sake has a higher alcohol content and mostly made for drinking.
 
On the other hand, there’s another kind of sake called “cooking sake” or ryorishu. Let’s not confuse it with the ones that are sold at the liquor store. Ryorishu has added salt 🧂 and is strictly used for cooking, not drinking. It’s poorly made therefore the taste is horrid but gives a nice umami flavor!
 
The one I use in this Yakitori Chicken Skewers recipe is the one you buy at the liquor store. If you find some “cooking sake” aka ryorishu without the added salt at your Asian supermarket, it’s drinkable but it’s nothing fantastic 😕!
 
With a nice tasty Asian flare, these Yakitori Chicken Skewers are a different way to enjoy this protein. Served over a bed of rice 🍚 and garnished with chopped green onions, this is a recipe you really want to try this summer! It’s not traditional but you can always add some cherry tomatoes, bell pepper and onion pieces to your skewers…
Bon Appétit! 🍽
 
Check out these other great BBQ & grilling recipes… 😀
– Grilled Jalapeño Poppers
– Elotes • Grilled Mexican Street Corn
– Pacific Coast Salmon on the BBQ
– Fire Roasted Salsa
– Caribbean Jerk Rotisserie Chicken
– Mushroom Swiss Burgers
– Canadian Smoky Pork Ribs
and for even more barbecue recipes 🔥, click on this link… Recipe Category • BBQ & Grilling

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/yakitori-chicken-skewers/

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Chilled Pea Soup Recipe • Tasty and Refreshing! | Club Foody

 

In the heart of the summer, there can be some very hot days. We try to stay hydrated by drinking plenty of water 💦, turn the air conditioning on or start the fan, close the blinds, hide in the shade, go to the pool or the beach, and also eat light and cold meals.
 
Sandwiches, hand rolls and salads are always a good choice but during extreme heat 😰, I like to eat soups! WHAT? I’m serious… of course, I’m referring to the chilled ones! In general, the recipes are easy to make and are prepped ahead of time.
 
There are a few delicious ones 🥣 on the website like Vichyssoise, Avocado Soup, Salmorejo, Cream of Asparagus Soup that can go either cold or hot, Spanish Gazpacho or the other one… Sopa Ajoblanco, Tarator, Chilled Leek & Fennel Soup, and more. Here’s another one to add to this yummy list… Chilled Pea Soup!
 
With its vibrant green color, this is an ideal recipe when the mercury rises. The ingredients are sautéed onions and garlic 🧄, of course peas plus broth and seasoning. It’s simple and yet amazingly tasty! When ready to serve, I like to garnish with crumbled bacon and chopped chives!
 
I like making mine early in the morning so it has time to chill all day and ready later for dinner time. This delightful Chilled Pea Soup can be served as an appetizer with crostini or along with a sandwich 🥪 or salad for a complete meal. It makes close to 4 cups.
 
The seasoning is simple and marries well with the other ingredients. I use thyme, salt, and pepper. When it comes to thyme, I use dried instead of fresh because I filmed this video in April… not really a good “time” for fresh herbs 🌿. The ratio of fresh to dry is 3:1 which means 1 tbsp. of fresh versus 1 tsp. of dried.
 
To make this lovely soup creamy, there’s some half-and-half added to the mixture. You can use heavy cream but I personally find it too thick. Whole milk 🥛 is not the right ingredient for this application as it will make it too thin.
 
This Chilled Pea Soup is so delectable! It takes only 15 minutes max to cook and after being blended, it’s chilled for a few hours. This is a great summer appetizer or a fresh, healthy side for your sandwich or salad 🥗.
Bon Appétit! 🍽
 
Check out these other great summer recipes… 😀
– Salade Lyonnaise ~ Lyonnaise Salad
– Caponata
– Classic Guacamole
– Flapper Pie
– Canadian Smoky Pork Ribs
– Greek Tuna Pasta Salad
– Avocado Sweet Pea Toast
and for even more soup recipes 🥣, click on this link… Recipe Category • Soups & Chowders

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/chilled-pea-soup/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Moonwalk Cocktail Recipe • Cheers to History! | Club Foody

 

When bartending, I was serving the same drinks over and over again like Rum & Coke, Rye & Ginger, Screwdriver, Greyhound, Tequila Sunrise, Bloody Caesar, Gin & Tonic, etc. Of course, beers 🍺, wine and coolers were also popular.
 
The odd time, someone would order a Singapore Sling, Grasshopper, Bay Breeze, Blueberry Tea, Long Island Iced Tea, Spanish Coffee, Zombie, Piña Colada, Blue Lagoon, Cosmopolitan, Bay Breeze, Amaretto Sour, Manhattan, Kamikaze, Dry Martini 🍸, Tom Collins, Hurricane, and so on.
 
Just like food, when I was going out to a bar or club, I enjoyed ordering something I never mixed or tried before. This is how I discovered Negroni, Woo Woo, Bahama Mamma, Serendipity, Black Forest Gateau, Moscow Mule, and more including this one… Moonwalk Cocktail!
 
Why did I decide to post this featured recipe?
Well, on this exact day (July 16th 2024), 25 years ago, an important historical event occurred and it’s when Apollo 11 🚀 landed on the moon. Five days later, Neil Armstrong became the first person to step on it.
 
I couldn’t resist to highlight this milestone with this “old timer”. Moonwalk Cocktail is super easy to make, refreshing and also perfect to serve for any special occasion. It can be used with Prosecco wine, or Champagne 🍾 depending on the event.
 
Here’s some cool trivia…
Did you know that upon their return to Earth, this was the first drink astronauts Neil Armstrong and Buzz Aldrin 👨‍🚀 sipped? It was created by Joe Gilmore, the head barman at Savoy Hotel’s American Bar in London to commemorate the Apollo 11 mission moon landing.
 
Joe Gilmore never personally served them his cocktail but sent a flask to NASA. Soon after, Armstrong himself wrote a thank you letter 📜to him. That letter is displayed on the wall at the beloved Savoy American Bar.
 
This is not just a drink… it’s history that had an important impact on humanity. Moonwalk Cocktail is a classic that should never be forgotten. Serve this tasty drink at your next event while honoring this important moment…
Cheers! 🥂
 
Here are more great cocktail recipes for you to try… 😀
– Paloma Cocktail
– Strawberry Mango Margarita
– Vodka Yummmosa
– Peach Bellini
– Coco Cognac
– Strawberry Daiquiri
– Chocolate Martini
and for even more alcohol & alcohol-free beverage recipes 🧉🍷🍹, click on this link… Recipe Category • Beverages

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/moonwalk-cocktail/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

How to Remove Bitterness from Onions -Tips & Tricks | Club Foody

 

Closely related to leeks, garlic and shallots, onions are a popular vegetable. They’re a major flavor enhancer in so many recipes. They’re also great for the immune system, help protect from heart 💖 diseases, lower risk of some cancers and help with iron absorption.
 
There are different types of onions to choose from; red onions, yellow onions, white onions, sweet onions, walla walla onions, leeks, green onions, shallots, pearl onions, cipollini onions, torpedo onions, just to name a few.
 
Besides being sautéed, roasted, pickled, caramelized, grilled, deep-fried and so on, they’re also great eaten raw 🧅. They can be used in salads, sandwiches, dips, salsa, guacamole, or as a topping for hot dogs, tacos, burgers, etc.
 
I cook 👩‍🍳 regularly with onions. When it comes to raw, I use them in many recipes as well. I don’t mind the strong taste but sometimes, it’s too much! If you’re like me, did you know that there’s a tip on How to Remove Bitterness from Onions?
 
That’s right! After prepping your onion according to the recipe or application, you simply soak them in very cold water! Really? Yes! The enzymes cause that bitter taste from the onions and the cold water 💧 helps to extract a lot of it.
 
How to Remove Bitterness from Onions is a handy tip to know. It helps to smooth out that intense flavor from the vegetable. It takes 30 minutes ⏰ to soak before draining the onion into a colander. During the summer time, I like adding an ice cube to the water so it stays really cold.
 
If you’re pressed for time, add a little bit of lemon juice and a pinch of salt 🧂 in the water, swirl around for a couple minutes and you’re good to go! If you want some sweetness to it, add some granulated sugar.
 
Like any tips & tricks, this How to Remove Bitterness from Onions is another one to put in your folder 📒! Although red onion is the preferred one to use raw, this will also work with other onions as it will help to mellow out the strong flavor.
Bon Appétit! 🍽
 
Check out these other great kitchen tips and tricks… 😀
– Prepping Lemongrass – How to
– How to Cut a Mango
– Fennel Bulb – How to Cut
– How to Store Celery for Weeks
– Passion Fruit • How to Prep
– How to Roast and Peel Peppers
– Berries • How to Keep Them Longer
and for more handy kitchen tips and tricks 💡, click on this link… Recipe Category • Tips & Tricks
 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube