Ethnic

Lutefisk Sous Vide

lutefiskCourtesy of Lars Ringnes (Sous Vide Norge)
Makes 4 to 6 servings

INGREDIENTS

  • 1 lutefisk
  • salt
  • unsalted butter
  • Maldon salt flakes and additional butter for serving

DIRECTIONS

  1. 1. Fill and preheat the SousVide Supreme water oven to 122F/50C.
  2. Cut the lutefisk into portions about 1 to 1-1/2 inches (3 to 4 cm) wide and cut off the fins.
  3. Put the portions onto a platter, sprinkle with salt it all over and refrigerate for 4 to 5 hours.
  4. Rinse the salt off under water and pat the fish portions dry.
  5. Put the fish in a single layer into one or more cooking pouch(es); add a pat or two of unsalted butter and vacuum seal. Take care not to squeeze the fish when vacuum sealing, using the Gentle setting if your sealer has one and/or interrupting the suction process by forcing the seal.
  6. Submerge the pouch(es) in the water oven to cook for 50 minutes.
  7. Serve with some Maldon salt and butter on top.

Chicken Kiev Sous Vide

Chicken Kiev Sous VideCourtesy of SousVide Supreme Culinary Specialist, Sophie
Serves 2

INGREDIENTS

  • ½ stick (56g) butter, softened, at room temperature
  • 2 tablespoons (30 ml) freshly chopped parsley
  • 2 garlic cloves, peeled and crushed
  • 2 chicken breasts
  • Salt and pepper, to taste
  • ½ cup (30g) panko breadcrumbs
  • ¼ cup (33g) all-purpose flour
  • 1 egg, beaten
  • ½ quart (480 ml) peanut oil or any vegetable oil with a high smoke point

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 146F/63C.
  2. In a small bowl, mix together the softened butter, chopped parsley, and crushed garlic.
  3. Form the butter into two small cylinders, wrap them in cling film (plastic wrap), and put these wrapped butter logs into the freezer to harden.
  4. Meanwhile, put the chicken breasts between two sheets of cling film (plastic wrap) on the counter top and pound them until they are flat and about ¼ inch (0.6 cm) in thickness.
  5. Season the chicken on both sides, with salt and pepper, to taste.
  6. Take the butter from the freezer, unwrap it, and discard the cling film (plastic wrap). Place a butter log in the center of each flattened chicken breast.
  7. Wrap the chicken breast around the butter, so that the butter is concealed in the center and all ends are tucked in.
  8. Wrap the chicken rolls in cling film (plastic wrap) to secure the cylindrical shape and twist the ends to hold. Put the chicken rolls into the freezer for 30 minutes to allow the chicken to firm, so that it will retain its cylindrical shape.
  9. Unwrap the chicken and discard the cling film (plastic wrap). Put the frozen breast rolls into a food-grade cooking pouch and vacuum seal the pouch.
  10. Submerge the pouch in the water bath and leave to cook for at least 2 hours.
  11. Once the chicken has cooked, remove the rolls from the pouch, and carefully pat them dry with paper towels.
  12. On the stovetop, heat the oil in a heavy skillet over medium high to high heat.
  13. Put the flour, beaten egg, and breadcrumbs on three separate plates.
  14. Dredge the chicken rolls in the flour, then dip in the beaten egg, and finally roll in the breadcrumbs, so that they are fully covered in crumbs.
  15. Once the oil reaches 375F/190C, carefully put the rolls into the oil and fry on both sides until golden. It should take less than a minute.
  16. Transfer the rolls to kitchen paper (paper towels) to drain off excess oil.
  17. Serve straight away with your favorite sides, such as Creamy Cauliflower Puree and Beets.

Paella Sous Vide

Paella Sous VideCourtesy of SousVide Supreme Culinary Specialist, Madeline Fiore
Serves 2-4

INGREDIENTS

  • 8 jumbo shrimp, peeled and de-veined
  • 2 roasted piquillo peppers, divided use
  • 3-1/4 teaspoon (16.25 ml) sea salt, divided
  • 1 teaspoon (5 ml) dried oregano
  • 1 teaspoon (5 ml) smoked sweet paprika
  • ¾ teaspoon (3.5 ml) freshly ground black pepper
  • 4 chicken thighs, with bone and skin
  • 2 links Spanish chorizo, thickly sliced
  • 1 small yellow onion, peeled and diced
  • 2 large garlic cloves, peeled and minced
  • 1 small red bell pepper, stemmed, seeded, and diced
  • 7 ounces (207 ml) canned peeled and crushed tomatoes
  • 1 cup (211 g) paella rice
  • ½ teaspoon (2.5 ml) saffron threads
  • 3 cups (720 ml) homemade chicken stock (be sure to adjust your salt if using canned stock)
  • ½ bunch parsley, chopped
  • 1 lemon, cut into wedges

For re-warming chicken, chorizo and shrimp:

  • ½ cup (118 ml) dry white wine
  • ½ cup (118 ml) chicken stock
  • Pinch of saffron threads

DIRECTIONS

  1. Fill and preheat the SousVide Supreme to 140F/60C.
  2. Put the shrimp, 1 diced piquillo pepper and 1/4 teaspoon (ml) of the salt into a 1-quart (0.9 liter) cooking pouch and vacuum seal.
  3. Submerge the pouch in the water oven and cook for 30 minutes.
  4. When the shrimp have finished cooking, quick chill in the pouch by submerging in an ice bath for 20 minutes, then refrigerate until ready to use (this can be done up to 1 day in advance, if desired).
  5. Raise the temperature of the water oven to 170F/77C to cook the chicken.
  6. In a small bowl mix together the oregano, paprika, 1 teaspoon of the salt and black pepper; rub this mixture onto the chicken thighs.
  7. On the traditional stove top in a skillet over medium-high heat warm the olive oil and cook each side of the chicken thighs until golden brown, about 2 minutes per side. Turn off the heat, but keep the skillet and oil for later use.
  8. Put the chicken thighs in a single layer with the sliced chorizo into a small (quart/0.9 liter) cooking pouch and vacuum seal.
  9. Submerge the pouch in the water oven and cook for 1½ hours.
  10. When the chicken has finished cooking, quick chill in the pouch, submerged in an ice water bath for 20 minutes, then refrigerate until ready to use (this can be done up to 2 days in advance, if desired).
  11. Raise the temperature of the water oven to 183F/84C for the rice.
  12. Meanwhile, on the stove top in the same skillet used to brown the chicken, heat over medium-high heat to warm the olive oil and sauté the onion, bell pepper and garlic until translucent and tender, about 2 to 3 minutes.
  13. Add the tomatoes and cook for 30 seconds to 1 minute or until thick and caramelized. Add the rice and 2 teaspoons of the salt and cook for about 1 minute, until well coated with the tomato sauce.
  14. Put the rice mixture into a large (gallon/3.8 liter) zip-closure cooking pouch, add the saffron, and pour in the chicken stock. Use the displacement method (Archimedes’ Principal) to remove all of the air and zip the seal.
  15. Submerge the cooking pouch in the water oven and cook for 45 minutes, then raise the temperature to 195F/90C, all the while keeping the rice in the water oven. Once the oven reaches 195F/90C, set the timer for 15 minutes.
  16. Meanwhile, re-warm the chicken, chorizo and shrimp:
    1. bring the remaining chicken stock, white wine and saffron threads to a boil on the stove top in a medium saucepan
    2. lower the heat to a gentle simmer and add the chicken and chorizo.
    3. Simmer for about 2 to 3 minutes, then add the shrimp and cover the pan with a lid, shut off the heat and keep the lid on until ready to serve.
  17. Pour the rice into a serving bowl and arrange the chicken, chorizo and shrimp over the rice.
  18. Garnish the paella with remaining sliced piquillo peppers, minced parsley and lemon wedges.

Tikka Masala Sous Vide

Photo courtesy theblackpeppercorn.com

Photo courtesy theblackpeppercorn.com

Courtesy of Steve Cylka (theblackpeppercorn.com)
Serves 4

INGREDIENTS

  • 4 boneless skinless chicken breasts
  • 2 tablespoons (28 g) butter
  • pinch of salt and pepper
  • 1 can (about 2 cups/240 ml) crushed or strained tomatoes
  • 2 cups (480 ml) half-and-half (18%) cream
  • 1-inch (2.5 cm) piece fresh ginger, peeled and cut into chunks
  • 4 garlic cloves, peeled
  • 1½ tablespoons (22.5 ml) honey
  • 1 tablespoon (15 ml) paprika
  • 1 tablespoon (15 ml) cumin
  • 1 tablespoon (15 ml) turmeric
  • 2 teaspoons (10 ml) coriander
  • 1½ teaspoons (7.5 ml) salt
  • 2 cups (320 g) cooked rice, for serving
  • Fresh cilantro, for garnish

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 146F/63C.
  2. Sprinkle salt and pepper on the chicken breasts; put them and the butter into cooking pouches and vacuum seal.
  3. Into a blender or food processor, put the tomatoes, cream, ginger, garlic, honey and spices and process until smooth.
  4. Pour the sauce into a large (gallon/3.8 liter) zip-closure cooking pouch. Use the displacement method (Archimedes Principle) to remove the air and zip the seal.
  5. Submerge the pouches of chicken and sauce in the water oven and cook for 2 hours.

To plate:
1. Slice the chicken and drizzle generously with the tikka masala sauce.
2. Serve over rice and garnish with cilantro.

Couscous with Mediterranean Vegetables, Feta, and Mint

Couscous with Mediterranean Vegetables Mint and Feta #sousvideCourtesy of SousVide Supreme Culinary Specialist, Sophie
Serves 4 as a starter or side or 2 as an entree

INGREDIENTS

  • 1 cup (173 g) dried couscous
  • 1 cup (240 ml) just-boiled water
  • 1 tablespoon (15ml) chopped mint
  • 1 tablespoon (15ml) white wine vinegar
  • 1 clove garlic, crushed
  • 3 tablespoons (45ml) olive oil
  • Salt and pepper, to taste
  • 1 cup (110g) crumbled feta

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 183F/83C.
  2. Put the couscous into a small (quart/0.9 liter) zip-closure cooking pouch.
  3. Pour the just-boiled water into the pouch and use the displacement method to remove the air and zip the pouch closed.
  4. Put the pouch into the water bath and leave to cook for 8 minutes.
  5. Once cooked, remove the pouch and leave to sit for a further 2 minutes. (If you prefer, you can also cook the couscous by the traditional stovetop method.)
  6. Meanwhile, to make the dressing:
    1. put the vinegar, crushed garlic, and olive oil into a bowl and mix together with a small hand whisk.
    2. Season with salt and pepper, to taste.
  7. Open the zip pouch and use a fork to fluff the grains of couscous.
  8. Pour the couscous into a large serving dish, pour the dressing over the couscous, and mix well with a fork.
  9. Spoon the sous vide vegetables over the couscous and sprinkle the chopped mint and crumbled feta on top.
  10. Serve as a starter, light supper, or side dish. This is also a great meal for a lunch box.

Korean-Style Short Ribs Sous Vide

Courtesy of Harry Soo of Slap Yo’ Daddy BBQ
Serves 4 to 6

INGREDIENTS

  • 3 pounds (1.5 kg) Flanken-cut beef short, about 10-12 pieces

For the marinade

  • 1 Asian pear, peeled and rough chopped
  • 1 small white onion, peeled and rough chopped
  • 6 cloves whole garlic peeled
  • 1 stalk green onion, rough chopped
  • ½ cup (120 ml) Korean soy sauce
  • ½ can (6 ounces/180 ml) 7Up
  • ½ cup (100 g) brown sugar
  • 2 tablespoons (30 ml) honey
  • 3 tablespoons (45 ml) sesame oil
  • 1 teaspoon (5 ml) SYD Hot Rub or salt and pepper

DIRECTIONS

  1. Puree marinade ingredients in a blender.
  2. Sprinkle SYD Hot rub on both sides of the ribs
  3. Arrange 4 ribs in a single layer in a large (gallon/3.8 liter) cooking pouch.
  4. Pour the marinade over the ribs and seal the pouch. Repeat until all ribs are packaged. Save any excess (unused) marinade for future use. (You can freeze it.)
  5. Refrigerate the ribs overnight to allow marinade to infuse the meat
  6. Fill and preheat the SousVide Supreme water oven to 140F/60C.
  7. Submerge the rib pouches in the water oven to cook for 72 hours (3 days.)
  8. Remove and cut open the pouches.
  9. To finish, you can sear, grill, or blow torch the ribs to get a nice surface char.
  10. Serve with steamed rice and some Korean-style vegetables.

Slap Yo Daddy’s Sous Vide Beef Rendang

Courtesy of Harry Soo of Slap Yo’ Daddy BBQ
Winner Fan Favorite, 2013 Summer BBQ Challenge
Serves 4

INGREDIENTS

For the stew beef

Beef Rendang Sous Vide

  • 2 pounds (0.9 kg) stew beef (brisket works well)
  • 1 tablespoon (15 ml) SYD (Slap Yo’ Daddy) Hot Rub or salt and pepper

For the spice paste

  • 5 tablespoons (60 g) finely minced lemon grass, white part only (discard any tough parts)
  • 4 teaspoons (20 ml) peeled, chopped garlic
  • 8 shallots, peeled and chopped
  • 2 tablespoons (30ml) ground toasted coriander seed or coriander powder
  • 2 tablespoons (30 ml) mild chili powder
  • ½ cup (120 ml) canola oil, and more as needed to sauté the spice paste so it does not burn

For the liquid ingredients

  • 8 tablespoons (120 ml) premium coconut milk (use only the cream part by letting a can of coconut milk sit for a day; open the can gently and skim off the thick coconut cream portion and discard the watery part)
  • 2 teaspoons (10 ml) fish sauce
  • 4 teaspoons (20 ml) sugar
  • 1 teaspoon (5 ml) cinnamon
  • 4 teaspoons (20 ml) tamarind paste (available online or at Indian grocery stores)

For the aromatics

  • 2 cinnamon sticks
  • Thai or Serrano chilies, as many as you like
  • 8 whole cloves
  • 6 whole cardamom pods (from Indian grocery store)
  • 6 kaffir lime leaves or substitute with lime zest (available at Asian or Thai grocery stores)

For serving

  • 4 tablespoons (60 ml) toasted grated coconut
  • 4 cups (650 g) steamed jasmine rice, for serving

 

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme to 150F/65.5C.
  2. Preheat an oiled grill to high heat (or if you prefer, a smoke pit to 275F/74C.)
  3. Dice the beef into 1-inch (2.5 cm) cubes.
  4. Sprinkle the beef with some SYD Hot Rub or just salt and pepper.
  5. Put the beef onto the grill and quickly char the outside surface or smoke in the pit for 30 minutes. Set aside.
  6. Put all spice paste ingredients into a food processor and pulse. With the motor running, drizzle in enough canola oil to allow the spices to blend into a paste.
  7. On the stovetop, warm 2 tablespoons of the canola oil over gentle heat in a sauté pan.
  8. Transfer the spice paste to the sauté pan and sauté the spice mix until the oil begins to separate and the spice paste turns brown and fragrant (about 15-20 minutes). Set pan aside to cool.
  9. Mix the liquid ingredients in a bowl. Add the spice paste, browned meat, and aromatics. Stir thoroughly to coat the meat all over.
  10. Put the meat, spice paste, liquids, and aromatics into a large (gallon/3.8 liter) sous vide cooking pouch and vacuum seal. Take care not to pull liquid into the suction chamber, if using a suction vacuum sealer.
  11. Submerge in the water oven and cook for 2 to 3 days (48 to 72 hours) or more depending on how tender you prefer your beef.
  12. Remove the pouch, cut open, taste and adjust seasonings with salt and pepper.
  13. Mix in the toasted coconut flakes before serving with some steamed jasmine rice. Enjoy!

Sous Vide California Princess Roll – Paleo Sushi

Simply Paleo - Sous Vide California Princess Roll - Paleo Sushi Courtesy of simplypaleo.com

INGREDIENTS

For the steak

  • 1 TX Organics Grass-fed Top Sirloin
  • Salt and pepper to taste
  • 1 tablespoon (14 g) butter
  • Dash Coconut Aminos
  • 2 tablespoons (28 g) ghee

For the shrimp

  • 16 ounces (450 g) large shrimp, peeled, deveined, and thawed
  • Salt

For the curry sauce (for shrimp mixture)

  • ½ cup (120 ml) coconut milk (do not shake)
  • 1 tablespoon (15 ml) Sriracha
  • 2 teaspoons (10 ml) yellow or green curry paste

For the guacamole

  • 8 ounces (228 g) Avocado’s Number Guacamole (or your favorite recipe**)
  • 2 teaspoons (10 ml) Eden Wasabi Powder
  • Few drops of hot water

For the veggies

  • 6 spears asparagus
  • 3 green onions
  • 4 Tsukemono-style carrots (head to your local Japanese market)
  • ½ cucumber, peeled
  • 1 container radish sprouts
  • 1 package nori (seaweed) sheets
  • 1 container pickled ginger
  • 1 jalapeno
  • 1 small handful cilantro

For the Coconut Citrus Cream Sauce

  • Reserved coconut cream (from our can of coconut milk)
  • ½ orange, for juice only
  • ½ lime, for juice only
  • 1 teaspoon (5 ml) Sriracha
  • Pinch of Salt

For the assembly

  • Steak, shrimp, guac, veggies, and sauce
  • Bamboo mat
  • Nori sheets
  • Cutting board
  • Sharp chef’s knife
  • Clean kitchen towel
  • Cold water nearby to dip/rinse your knife

 

INSTRUCTIONS

For the steak

  1. Fill and preheat the SousVide Supreme to 138F/58C.
  2. Rinse the steak and pat dry. Dust with salt and pepper.
  3. Put the steak into a cooking pouch; add the butter and a dash of coconut aminos and vacuum seal.
  4. Submerge the pouch in the water bath and cook for at least 2 (and up to 4 hours.)
  5. When the steak has cooked, melt the ghee in a stainless pan on high heat and sear for 30 seconds to 1 minute per side. Set aside.

For the shrimp

  1. On the stovetop bring a large pot of salted water to a boil.
  2. Add the thawed shrimp and boil for about 3 minutes until just pink.
  3. Drain in a colander and pat dry with a paper towel.
  4. Put the shrimp into a food processor and pulse until they are very finely chopped. Set aside.

For the curry sauce

  1. Do NOT shake the coconut milk to mix, save the cream on the top and set aside, we’ll use this too!
  2. Put all the ingredients into a medium bowl and mix well
  3. Add the shrimp and stir. Set aside.

For the guacamole

  1. In a small bowl, mix wasabi powder with a little hot water so that it forms a paste.Let it sit for 5 minutes.
  2. Add guacamole and mix very well
  3. Taste and add more wasabi, if you like it hot!

**Chef’s Tip- Feel free to prepare your own guacamole from scratch! To keep this recipe a bit simpler, I chose to buy the goods.

For the veggies

  1. Cut away the bottom half of the asparagus spears, leaving just the ‘tip’ half for this dish (save the ends for a soup or stock
  2. Slice the spears in half lengthwise
  3. Trim the green onions, leaving the white bulb and a few inches (5 to 8 cm) of the green tops.
  4. Cut the onions in half lengthwise and then cut the halves again, leaving you with very thin slices.
  5. Slice the carrots really thin!
  6. Split and seed the cucumbers and slice into thin strips.
  7. Slice the jalapeño RAZOR thin

For the Coconut Citrus Cream Sauce

  • Mix all of the ingredients together to about the consistency of sour cream.
  • Set aside

For the assembly

  1. Lay a sheet of nori (seaweed) paper out on your bamboo mat
  2. Start by placing a “strip” of spicy guacamole horizontally across the seaweed, right in the middle.
  3. Next to that, add a “strip” of the spicy shrimp, about 2 fingers wide.
  4. On the other side of the guacamole, add strips of the steak, about 2 layers and 2 fingers wide.
  5. Finish by laying the cucumber and sprouts to the top (make sure you leave some sprouts out the end– purrty) and the green onion and pickled carrots to the bottom.
  6. Carefully start to roll the sushi, tucking the seaweed as you go. Roll it off of the bamboo mat and place the bamboo mat over the top of the roll to shape. This step may take some practice but it’s really fun! If you screw it up, just take the ingredients out and start with a fresh piece of seaweed.
  7. Dip your chef’s knife in cold water and slice the roll right in the center. Slice those 2 pieces in half again, dipping your knife in the water before each cut. This is crucial so you don’t squish your roll! (Repeat to make more rolls until the ingredients are all used.)
  8. Plate the sushi, add a small dollop of the Coconut Citrus Cream, a razor thin Jalapeno slice, a tiny bead of Sriracha and finish with one leaf of cilantro.
  9. Make sure to serve with a side of pickled ginger, coconut aminos and wasabi. I added an orange zest just to be fancy pants!

Moroccan Sirloin Steak

Moroccan Sirloin Steak paleo contest…with Fig Pistachio Butter and Sweet Potato Home Fries
Courtesy of Melissa Jouwan (clothesmakethegirl.com)
Serves 4

For the fries:
2 large sweet potatoes, peeled and cut into 1/2-inch (1.25 cm)cubes
1 medium onion, finely diced (about 1 cup)
1 ½ tablespoons (22.5 ml) coconut oil
(divided use)
1 teaspoon (5 ml) paprika
1/2 teaspoon (2.5 ml) chili powder
1/4 teaspoon (1.25 ml) salt
1/4 teaspoon (1.25 ml) ground black pepper
1 tablespoon (15 ml) minced fresh parsley leaves (about 1/4 cup fresh parsley)

For the steak:
4 TX Bar Organics sirloin steaks
1 large clove garlic, peeled and cut into 4 pieces
2 teaspoons (10 ml) Ras el Hanout (see below)
2 teaspoons (10 ml) clarified butter (ghee)

For the Fig-Pistachio Butter:
1/4 cup (60 ml) clarified butter (ghee)
2 dried figs, finely minced (about 2 tablespoons)
1 tablespoon (15 ml) finely chopped pistachios
1 clove garlic, crushed (about 1 teaspoon)
salt and ground black pepper, to taste

Prepare the potatoes…
1. Fill and preheat the SousVide Supreme to 183F/84C.
2. Put the potatoes into a cooking pouch in a single layer and vacuum seal.
3. Submerge the pouch in the water oven and cook for 90 minutes.
4. When the sweet potatoes cooked, remove the pouch from the water, open the pouch, drain the liquid, and set potatoes aside until ready to finish the home fries.

Cook the steak…
1. Reset the temperature of the SousVide Supreme to your preferred degree of doneness for the steak (120F/49C rare; 134F/56.5C medium rare; 140F/60C medium; 150F/65.5C medium well). Add cold water or ice to speed the process.
2. Rub each steak with the cut side of a piece of garlic, then sprinkle Ras el Hanout onto the surface and pat gently to coat the outside of the steak with the spice blend. 3. Dot the top of each steak with 1/2 teaspoon clarified butter and put each steak into a small (quart/0.9 liter) cooking pouch.
4. Submerge the pouches in the water oven and cook for at least 1 hour (or up to 4 hours or more to tenderize.)
.
Make the Fig-Pistachio Butter
1. About 5 minutes before the steaks are finished, put the clarified butter into a small saucepan and melt over low heat.
2. Add the minced fig, pistachios, and garlic and stir to combine; keep warm until ready to serve.

Make the home fries…

1. Heat a large skillet over medium-high heat, about 3 minutes.
2. Add coconut oil and allow it to melt.
3. Add the diced onion to the pan and sauté, stirring occasionally with a wooden spoon, cooking until nicely browned.
5. Add the paprika, chili powder, salt, and pepper; stir to combine.
6. Add an additional tablespoon of coconut oil to the skillet, and then the sweet potato cubes, shaking the skillet to make an even, single layer.
7. Cook the potatoes without stirring until the cubes are brown on the bottom, about 5 minutes, then carefully flip the potatoes with a large spatula, repeating this process until the potatoes are browned on most sides, another 5-10 minutes.
8. Remove to a serving dish and keep warm; toss with minced parsley to finish.

Sear the steaks and plate…
1. Remove the steaks from the water oven and the pouch. Pat dry.
2. Re-heat the same skillet until it’s very hot and sear the steaks for 30 seconds per side to brown and caramelize the surface.
3. Slice and drizzle with the Fig-Pistachio Butter and serve alongside the Sweet Potato Home Fries.

Jambalaya Sous Vide

It’s Mardi Gras, so as they say in Nawlins: laissez les bon temps rouler! What better way to celebrate than with one of the signature dishes of the Louisiana bayou’s world famous cuisine: Jambalaya. Filled with chicken and seafood and Cajun flavor, it’ll taste like you worked all day. We’ll keep your secret that the SousVide Supreme did most of the work for you!

Serves 4 (to multiply, make multiple pouches)

sous vide jambalaya

INGREDIENTS

For the chicken

  • 4 ounces (115 g) chicken, diced
  • 12 medium shrimps, peeled, deveined and chopped
  • 1 tablespoon (15 ml) Creole seasoning
  • 1/4 teaspoon (1.25 ml) salt (or to taste)
  • 4 ounces (115 g) Andouille sausage, sliced

For the rice

  • 2 tablespoons (30 ml) olive oil
  • 1/4 green bell pepper, seeded and diced
  • 1/4 yellow onion, peeled and diced
  • 1 stalk celery, trimeed and diced
  • 3 cloves garlic, peeled and minced
  • 1 medium tomato, seeded and diced
  • 3 bay leaves
  • 1 teaspoon (5 ml) Worcestershire sauce
  • 1 teaspoon (5 ml) Tabasco (or other hot sauce to taste)
  • 1 cups (120 g) medium or short grain rice, uncooked
  • 3 cups (720 ml) chicken broth
  • 1/4 teaspoon (1.25 ml) salt
  • 1/4 teaspoon (1.25 ml) black pepper

 

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme to 142F/61C.
  2. Season the chicken and shrimp with the Creole seasoning and salt and put it into a large (gallon/3.8 liter) cooking pouch in a single layer and vacuum seal.
  3. Put the Andouille sausage into a small (quart/0.9 liter) cooking pouch and vacuum seal.
  4. Submerge the pouches in the water oven to cook for 45 minutes to 1 hour.
  5. Meanwhile, on the stove top in a skillet over medium high heat, warm the olive oil and sauté the bell pepper, onion, and celery until tender. Add the garlic, tomatoes, bay leaves, Worcestershire and hot sauces and continue to cook for a minute or two more. Remove from the heat and let cool.
  6. When the chicken, shrimp, and sausage are done, remove the pouches and quick chill, submerged in an ice bath (half ice/half water) for 15 to 20 minutes, then refrigerate until ready to use. (This can be done up to a day in advance, if desired.)
  7. Raise the temperature of the water bath to 183F/84C to cook the rice.
  8. When the new cooking temperature has been reached, put the rice, cooked vegetables, and all remaining rice ingredients into a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
  9. Submerge the rice pouch in the water oven and cook for 45 minutes to 1 hour
  10. In the last 15 minutes of cooking, re-warm the pouches containing the chicken, shrimp, and sausage in a large bowl of hottest tap water.
  11. When ready to serve, open the rice pouch and pour into a warm serving bowl. Add the chicken, shrimp, and sausage, plus their accumulated pouch juices, to the rice and toss to distribute them throughout.
  12. Serve with a salad and warm, crusty bread and butter.

Asian Tebasaki Wings

football_wings_lgTebasaki Sauce courtesy of Chika Machida
Serves 8 to 10

INGREDIENTS

For the chicken wings

  • 5 pounds (2 kg) chicken wings, split into flats and drumettes
  • 1 tablespoon (15 ml) kosher salt
  • 4 cups high smoke point oil, such as peanut or sesame oil for deep frying
  • 1 tablespoon (15 ml) lightly toasted sesame seeds, for garnish

For the Tebasaki Sauce

  • 1/4 cup (60 ml) soy sauce
  • 1/4 cup (50 g) dark brown sugar
  • 1/4 cup (60ml) mirin
  • 1/4 cup (60 ml) sake
  • 1-1/2 teaspoons (7.5 ml) juice of ginger root (grate the ginger, then juice and strain out the “stringy bits”)
  • 1-2 cloves garlic, peeled and minced
  • 1-1/2 tablespoons (22.5 ml) balsamic vinegar

 

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme to 170F/ 77C.
  2. Season the wings with salt and vacuum seal in cooking pouches in a single layer, using as many pouches as needed.
  3. Submerge the pouches in the water oven to cook for 4 hours (or up to 8 hours).
  4. Remove wings from pouch(es) and pat very dry with paper towels.
  5. In a saucepan over medium heat, mix together all Tebasaki Sauce ingredients, except balsamic vinegar, and bring to a boil. Remove from the heat, stir in the vinegar and set aside.
  6. Heat the peanut oil in a dutch oven or deep fryer to 400F/ 200C and carefully add the wings to the hot oil, working in batches and keeping them moving with tongs, until they are nicely golden brown.
  7. As you remove the wings from the oil, dunk them in the Tebasaki Sauce and put onto a serving platter. Tent with foil to keep warm until all wings are ready.
  8. Sprinkle the wings with the sesame seeds and serve.

Sous Vide Duck Confit Carnitas

Sous Vide Duck Confit CarnitasCourtesy of Chef Bri Van Scotter
Serves 4

INGREDIENTS

For the tacos

  • 4 duck legs
  • 1 tablespoon (15 ml) chili powder
  • 1 tablespoon (15 ml) salt
  • 1 tablespoon (15 ml) pepper
  • 4 tablespoons (60 ml) duck fat, plus 1 tablespoon (15 ml) additional for browning
  • 1 recipe Avocado Sauce (recipe follows)
  • 1 recipe Cabbage Slaw (recipe follows)
  • 8 warm corn tortillas

For the avocado sauce

  • 1 ripe avocado, peeled and seeded
  • 1/3 cup (80 ml) mayonnaise
  • 1/3 cup fresh cilantro
  • 2 green onions, trimmed and chopped
  • 2 tablespoons (30 ml) lime juice
  • 1⁄2 teaspoon (2.5 ml) cumin

For the cabbage slaw

  • 1 head cabbage, trimmed and finely sliced
  • 1 carrot, peeled and shredded
  • 1⁄2 red onion, peeled and thinly sliced
  • 1⁄4 cup (60 ml) rice wine vinegar
  • 1 tablespoon (15 ml) honey
  • salt and pepper, to taste

 

INSTRUCTIONS

For the tacos

  1. Fill and preheat the Sous Vide Supreme to 167F/75C.
  2. Sprinkle the duck legs evenly with the chili powder, salt and pepper, put into small cooking pouches (two legs per pouch) and pour the duck fat over.
  3. Vacuum seal the pouches and submerge in the water bath for 8-10 hours.
  4. After the duck is cooked, remove the legs from the pouches and let them rest until cool until cool enough to handle.
  5. Remove the duck meat from the bone and shred into pieces.
  6. In skillet on the stovetop, heat the remaining tablespoon of duck fat and sauté the shredded duck, stirring occasionally, until about half of the meat is browned and crisp, about 5 minutes.
  7. Pile shredded duck onto warm corn tortilla, top with the Avocado Sauce and Cabbage Slaw and enjoy!

For the avocado sauce

  1. In the bowl a blender combine all ingredients and blend until smooth.

For the cabbage slaw

  1. Combine all ingredients in a bowl and toss well to combine.