The Taste of Briarcliff

10/17/2022

A spaghetti feast at my dads today. Dad Paul Dumont and I made the sauce from McKenzie farm fresh tomatoes and dad rolled 50+ meatballs.
He also made poutine as an appetizer which was a huge hit. Gabrielle Page made an amazing dessert which as you can see was a big hit. 🤣 making memories with family is what life’s all about. 💕

And we got to celebrate Jessica Lynn bday! 💕

12/11/2018

So we tried this!!! They ate the soap!!! 🤔🤣

Mice and other rodents can be a nuissance, especially after a long Autumn and Winter. So, here are the 5 best ways to get ride of them!

08/28/2017

Everything cooked Sous vide. So easy and delicious 😋
Corn and beets cooked in one bath for 1 hour at 183°.
Separate bags of course. Shrimp cooked for 30 minutes at 127°

07/26/2017

Summer time is not complete without corn on the cob. But Sous vide corn on the cob takes yumminess to a whole new level. Just peel the cobs, zip lock them with a chunk of butter and put them in your sousvide machine for 45 minutes at 183.
Perfection!!!! 😜❤️

03/25/2017

This ones going to be a fun experiment. We are going to age for 28 days. See how some sous vide steaks come out. But our real goal is to grind it up for dry age burgers and meatloaf. 😜

03/25/2017

Day 13 got this for my 7 lb rib eye being dry aged. Going to carve it up for steaks and small roast on April 8th.

03/18/2017

I'll save some for you dad!!!!

03/18/2017

Corn beef sous vide 135° for 4 1/2 days. Then chilled, rubbed with a sweet and smoked rub. Broiled just long enough to reheat and bubble. Best corn beef I've ever cooked! Didn't fall apart but could slice through it with a butter knife it was so tender. 👍 on this method! 😜

03/18/2017

Banana pancake with seared foie gras and topped with NH maple syrup!

03/15/2017

Going in for a 28 day age. I hope I can wait that long!!! 😜

03/15/2017

Lamb chops and lobster tails for dinner. Perfect sous vide combo as they both cook at 135°. Put chops in first for 2 hours the put the lobster tails in for an hour.
Yum!!!

03/12/2017

If you like salmon Sous vide creates the best outcome ever and so simple. Into the bag and into the bath for 45 minutes at 115º. Take it out and eat it that way or in this case we did quick sear in cast iron pan. Side dish which you can't see very well in the pic was a grilled half head of romaine with ceasar dressing and shaved parmesan.