Kayelle
Chef Extraordinaire
What's going on at your casa?
We're doing a sous vide tri tip, to be finished on the searing side burner of the gas grill.
Sides will be leftover Ratatouille from last night and also some fresh corn off the cob saute with butter and fresh basil, along with Texas garlic toast.
That should make a colorful pretty plate of food, so I'll try to remember pictures.
We're doing a sous vide tri tip, to be finished on the searing side burner of the gas grill.
Sides will be leftover Ratatouille from last night and also some fresh corn off the cob saute with butter and fresh basil, along with Texas garlic toast.
That should make a colorful pretty plate of food, so I'll try to remember pictures.
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