Cooking prep: December 31, 2010

This morning I walked to the grocery stores in preparation for the next few days' meals, and here's what I prepped:

Two 12 oz. packages of Vermont Smoke and Cure bacon, cooked on sheet pans in the oven , then frozen.

Broke down a 7-rib pork roast into a roast to be further sliced thinly for miso-marinated pork ,  some darker meat bits to be roasted for stir-fry, and a small pile of inedible bits.

Thinly sliced pork for miso marinated pork:

The rest of the pork roasted, sliced and vacuum sealed in 2.8 oz. servings for stir-fry:

Cleaned 1/2 pound of Gulf of California white shrimp.

Half vacuum sealed and frozen, the other half seasoned with salt, pepper, granulated garlic and chili powder and marinated with lime. That will be grilled and used for shrimp tacos.

Cleaned and seasoned two Misty Knoll chicken breasts. Vacuum sealed and cooked in the sous vide at 160°F for 2 hours.

Out of the sous vide it doesn't look very appetizing, but it's perfectly cooked all the way through and very juicy!

Fortunately it, and the shrimp, spent a little time on the grill:

Cut up for use on grilled chicken Caesar salads:

Portioned out into 2.7 oz. packages and vacuum sealed for freezing:

A pot of rice in the rice maker. And a stir-fry of turkey and Napa cabbage for lunch.  

That was it for the morning; time to relax!