Beer, brats, dogs, burgers and potato salad on the menu for tonight.

Brats are flavored, Chorizo and Chipotle!

Deboned skin-on chicken breasts, seasoned with salt and pepper, and each sealed with a pat of butter and a smashed clove of garlic. Ready for the sous vide. Gonna let 'me chill in the fridge for a while to get some of that salt into the breast.

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This the Red Hot and Blue potato salad recipe. Never liked eggs in potato salad before. Now I'm a big fan.

What's for dinner? Here's mine...
 

Here's what I'm thinking for lunch: I have some fresh mahi mahi from the fish market. I'm thinking sous vide since I have it out for this evening with some garlic and cayenne, served with lemon and a warm corn salsa or relish (I need some tomatoes, but don't have any; so it'll be corn, onion, and basil, charred with my torch). Maybe some steamed peas.

I lied. It's fresh wild sockeye salmon. I thought the wife said she picked up mahi, but it's not. So a little change of plans. I seasoned with salt and pepper, threw in a pat of butter, a clove of garlic, some lemon zest, and some minced ginger. I may still do the corn relish, but I found out I don't have any basil either (I can't drive anywhere to pick up what I'm missing, so it's whatever I can scavenge from the pantry or fridge).

Not throwing something over a fire on Independence Day seems a little unAmerican.

I'm using my torch for fire.

Sorry, the wife is working, I can't drive to get anything, so I'm eating what I have. I may grill something tomorrow or Sunday.

And I'm using a freakin' blow torch to char stuff. What's more #murican than that?

The torch works I guess. Have a happy 4th.

Sirloin for the wife..Ribeye for me
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Not my prettiest plate, but it's damn tasty. I went a little heavy on some crushed red pepper on the warm corn relish, but the flavor is quite good.

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That looks good but I know better its Salmon.

I would wolf down that corn with gusto.

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No words needed

Looks like a flattened cardboard banana...

Oh who am I kidding, looks great.

Thanks! :D

I used to hate salmon. But seeing how good it is for you, I kept trying it different ways - at restaurants, grilled, fried, sauces, etc. The last time I tried it before giving up and just deciding I didn't like salmon, I pan seared it very simply - just some salt and pepper and butter. I really liked that.

Now, I like salmon a lot, but only if I make it. And it absolutely cannot be overcooked, which is why I do it sous vide. Set the temp at 120 and leave it for an hour.

That was one of the best meals I've made, and I love that it totally came from my own head. The salmon was very good (as usual when I do it sous vide), and I really love that corn relish. I've never done anything like that relish before, and I will definitely add it to my repertoire.

1/4 medium yellow onion, small dice
1 clove garlic, minced
Crushed red pepper (don't overdo it)
Salt & pepper to taste
2 ears fresh corn, cooked and stripped from cob
Parsley, chopped

I sweated the garlic, onion, and crushed red in some olive oil over medium low heat for a few minutes. Put in the corn and took the blow torch to it to give the corn some char (this is optional). Cranked the heat to medium high and tossed frequently. Add the chopped parsley and toss. Serve.

I'm cooking French as a celebration of my freedom from the tyranny of the grillers and smokers.