Lahanadolmathes (Greek Christmas Cabbage Rolls)

Lahanadolmathes Green Pork Stuffed Cabbage RollsMakes 35 to 40 cabbage rolls

The pig harvest coincides with the holiday season in Greece, so pork is plentiful and usually on the holiday table, traditionally as pork and rice stuffed cabbage leaves.


For the rice

  • 1 cup (200 g) Arborio or short-grain rice
  • 1 medium onion, peeled and finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 stalks celery, leaves only, chopped
  • ½ teaspoon (2.5 ml) salt
  • ¼ teaspoon (1.25 ml) black pepper
  • 2 cups (480 ml) water or chicken or vegetable broth

For the cabbage rolls

  • 2 Napa cabbages, trimmed, cored, and leaves pulled apart
  • Salt and pepper, as needed
  • 2 pounds (0.9 kg) ground pork
  • 2 eggs, beaten
  • 3 sprigs fresh dill, stripped for leaves tablespoon (15 ml) olive oil

For the Avgolemono Sauce

  • 5 egg yolks
  • ½ cup (120 ml) vegetable broth
  • 7 ounces (210 ml) freshly squeezed lemon juice
  • 1 tablespoon (15 ml) corn starch


  1. Fill and preheat the SousVide Supreme water oven to 183F/84C.
  2. In a large (gallon/3.8 liter) zip-closure cooking pouch, combine the rice, onions, carrots, celery leaves, water, salt and pepper. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
  3. Submerge in the water oven to cook for 45 minutes.
  4. Meanwhile, on the stovetop, bring a large pot of water to a boil, add 1 teaspoon salt. Add the cabbage leaves and cook for 2 minutes, until they become bright green and softened.
  5. Remove the leaves and chill them in ice water to arrest the cooking. Drain and set aside.
  6. Remove the rice pouch from the water oven and reduce the temperature to 140F/60C. Add ice or cold water to speed the temperature drop.
  7. In a bowl, season the ground pork with salt and pepper. Add the cooked rice, beaten eggs, dill, and olive oil and knead to mix thoroughly.
  8. Form the meat mixture into about 35 to 40 balls.
  9. Lay the softened cabbage leaves out flat and position a ball of the meat mixture into the lower center of each one. Fold the sides of the leaf toward the center over the meat; fold the bottom of the leaf over the meat and then roll to the top. Set aside and repeat with all the leaves.
  10.  Put the rolls in a single layer into one or more large cooking pouches . Using the Gentle/Moist settings of the vacuum sealer to seal the pouch(es).
  11. Submerge the pouch(es) in the water oven to cook for 1 hour.
  12. Meanwhile, prepare the Avgolemono Sauce.
    1. In a pot over medium heat, whisk the eggs with the water.
    2. Whisk in the lemon juice and cornstarch.
    3. Cook, stirring constantly, until the mixture thickens, about 10 minutes. Keep warm. (An easy way to keep the sauce warm is to transfer it to a small zip-closure cooking pouch, remove the air with your hands, zip the seal and put into the water oven while the cabbage rolls are cooking.)
  13. Remove the rolls from the water oven, gently transfer them to a serving platter, and drizzle liberally with the Avgolemono Sauce.

Sorrel (Hibsicus) Punch (Jamaican Christmas Punch)

Sorrel (Hibiscus) Punch CocktailMakes about 1 ½ quarts (1.4 liters)


  • 2 cups (70 g) dried sorrel (hibiscus flowers)
  • ¼ cup (57 g) fresh minced ginger root
  • 1 tablespoon (7 g) whole allspice berries
  • 1 cup (190 g) castor sugar
  • 4 cups (0.9 liters) water


  1. Fill and preheat the SousVide Supreme water oven to 135F/57C.
  2. Put all ingredients 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.
  3. Submerge the pouch in the water oven to cook for 30 minutes.
  4. Remove and quick chill, submerged in ice water (half ice/half water) for 20 minutes. Strain the infusion into a clean bottle and refrigerate. Discard solids.
  5. Serve chilled, over ice, garnished with fresh mint as a refreshing non-alcoholic holiday libation or use as the base for an adult holiday cocktail (recipes below.)

Sorrel (Hibiscus) Rum Cocktail
Makes 1 cocktail


  • 4 ounces Sorrel Punch (above)
  • 2 ounces white rum
  • Ice
  • Mint leaves, orange twist, or fresh cranberries for garnish


  1. Put the punch, rum, and ice into a shaker and shake until well chilled.
  2. Strain over fresh ice into a rocks glass or serve up (neat) in a stem.
  3. Garnish with mint or an orange twist or for a holiday feel, a skewer of fresh cranberries.

Sorrel (Hibiscus) Champagne Cocktail
Makes 1 cocktail


  • 2 ounces Sorrel Punch
  • 4 or 5 drops orange bitters
  • 3 to 4 ounces champagne


  1. Put the punch into a champagne flute, add the bitters, and top with chilled champagne.
  2. Garnish with a twist of orange or drop in a fresh cranberry.

Bibingka Especial (Christmas Coconut Cake)

Bibingka Especial Coconut Rice CakeAdapted from a recipe by SousVide Supreme Culinary Specialist, Madeline Fiore


  • ¼ cup plus 2 teaspoons (70 ml) coconut oil, melted, divided use
  • 1 ¼ cups (300 ml) coconut milk
  • ¼ cup (60 ml) water
  • ½ cup (96 grams) sugar
  • 1/8 teaspoon (0.6 ml) sea salt
  • ½ teaspoon (2.5 ml) almond extract
  • ¼ teaspoon (1.25 ml) vanilla extract
  • 8 ounces (227 grams) sweet rice flour
  • ½ teaspoon (2.5 ml) baking powder
  • ¼ teaspoon (1.25 ml) baking soda
  • 1 banana leaf (available at Latino and Asian markets), optional*

For topping
2 tablespoons (28 g) butter, melted
2 tablespoons (30 ml) granulated sugar
1/2 cup (37 g) sweetened shredded coconut


  1. Elevate the bottom, perforated rack of the SousVide Supreme water oven on a non-rusting baking rack and fill the water to at least the fill line.
  2. To properly fill the water bath to the correct level for baking:
    1. Fill the cake pan with water.
    2. Set the pan onto the perforated rack in the water bath.
    3. Add enough water to bring the water level up to within ½ inch (1.25 cm) of the rim of the cake pan.
    4. Remove the cake pan, empty into sink, dry well.
  3. Rinse the banana leaf, pat it dry, and cut it into a round about 1 inch (2.5 cm) larger on all sides than a 9-inch (23 cm) loaf pan. Oil the banana leaf and fit it into the pan with the edges coming up the sides of the pan. Set aside.
  4. Preheat the SousVide Supreme to 195F/90.5C.
  5. In a large bowl whisk together the coconut milk, water, sugar, remaining coconut oil, salt and extracts.
  6. In a small bowl whisk together the rice flour, baking powder and baking soda.
  7. Stir the rice flour mixture into the coconut milk mixture until smooth and thick.
  8. Pour the batter into prepared cake pan, cover with foil, and poke several tiny holes in the foil.
  9. Cook in water bath for 1 ½ hours.
  10. Remove the cake from water bath and let cool to room temperature for least one hour.
  11. To finish,
    1. Heat the oven broiler to high heat.
    2. Remove the cake from the pan.
    3. Brush the top of the cake with the melted butter and sprinkle liberally with coconut.
    4. Put the cake on a cookie sheet and under the broiler for 3 to 5 minutes to melt the sugar and brown the edges of the coconut.
    5. Slice and serve warm.

* The banana leaf, though optional, will lend a traditional island flavor to the cake.  You can simply oil the pan or use oiled parchment or a silicon cake liner.

Nikujaga 肉じゃが (Japanese Meat-Potato Dish) Sous Vide

Courtesy of Chika Machida
Serves 2

Japanese nikujaga cooked sous vide


  • 1/2 pound (450 g) thin-sliced ‘sukiyaki-style’ beef short rib
  • 2 tablespoons (30 ml) cooking oil
  • 1 medium to large onion, peeled and sliced
  • 3 medium yukon gold potatoes, peeled and cut into wedges
  • 2 to 3 large carrots, peeled and cut into rounds
  • 5 fresh shiitake mushrooms, halved or sliced
  • 1 package shirataki noodles, rinsed and cut as desired
  • 1/2 cup (120 ml) sake
  • 2 1/2 cups (600 ml) dashi (or stock of your choice)
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoons (15 ml) sugar

For the meat marinade

  • 4 tablespoons (60 ml) cooking sake
  • 4 tablespoons (50 g) brown sugar
  • 4 tablespoons (60 ml) rice vinegar
  • 4 tablespoons (60 ml) soy sauce
  • 4 tablespoons (60 ml) wate
  • 1/2 tablespoon (7 g/1 pat) butter


  1. Fill and preheat the SousVide Supreme water oven to 134F/56.5C.
  2. In a bowl, stir together the sake, sugar, vinegar, and soy sauce to make the meat marinade.
  3. Put the meat into a zip-closure cooking pouch, add the marinade and butter, and massage for good coverage. Use the displacement method (Archimedes’ principle) to evacuate the air and zip the seal.
  4. Submerge the pouch to cook for 2 hours.
  5. On the stovetop, in a large sauté pan, heat the oil on medium-high heat. Add carrots, onions, shiitake mushrooms and potatoes and sauté for 3 minutes.
  6. Add the sake and cook for a few minutes, until the alcohol is evaporated. Add the dashi, soy sauce, and sugar and stir to combine.  Finally, add the shirataki noodles and toss to combine. 
  7. Reduce the heat to low; cover and simmer for 45-60 minutes.
  8. When ready to serve, remove the meat from the pouch and, if desired, give it a quick surface sear in a very hot skillet for a golden-brown crust. (This step is optional as the meat is quite wonderful in this dish without the sear.)
  9. Ladle the vegetables, noodles, and sauce into bowls, top each with a portion of the meat, and serve.

Lutefisk Sous Vide

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


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


  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


  • 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


  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

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore
Serves 2-4

paella sous vide


  • 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


  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

Photo courtesy

Courtesy of Steve Cylka (
Serves 4


  • 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


  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


  • 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


  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


  • 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


  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


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



  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!

California Princess Roll – Paleo Sushi

Simply Paleo - Sous Vide California Princess Roll - Paleo Sushi Courtesy of


For the steak

  • 1 TX Organics  Grass-fed  (or other) 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



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!