In Season

Roasted Okra with Curried Lemon Yogurt

Courtesy of Chef Jason Wilson (Crush, Seattle, WA)

Roasted Okra with Curried Lemon Yogurt cooked sous vide with SousVide Supreme and Chef Jason Wilson

INGREDIENTS

  • 2 pounds (.9 kg) fresh okra, washed, patted dry, and tops trimmed
  • Kosher salt (divided use)
  • 3 tablespoons (45 ml) extra virgin olive oil
  • 1 tablespoon +1 teaspoon (20 ml) lemon zest (divided use)
  • 1 tablespoon (15 ml) red curry paste (or 2 teaspoons/10 ml powder)
  • 1 cup (240 ml) fresh Greek yogurt
  • ¼ cup (10 g) chopped fresh mint
  • ¼ cup (10 g) chopped fresh cilantro

DIRECTIONS

  1. Fill and preheat the Sous Vide Supreme water oven to 178F/81C.
  2. Toss the okra in ½ tablespoon (7.5 ml) of the salt, 1 tablespoon (15 ml) of the olive oil and 1 teaspoon (5 ml) of the lemon zest.
  3. Put the okra, in a single layer, into one or more cooking pouch(es) and vacuum seal
  4. Submerge the pouch(es) in the water oven and cook for 1 hour.
  5. When cooked, open the pouch(es) and drain the accumulated pouch liquid into a medium bowl and set aside.
  6. Whisk the red curry paste, remaining lemon zest, and yogurt into the pouch liquid to make the sauce for the okra. Set aside for serving.
  7. Pat the okra dry with paper towels (kitchen paper) in preparation for frying
  8. In a skillet, on the stovetop, over medium high heat, add the remaining olive oil and when hot, pan fry the okra for 2 to 3 minutes or until crispy and golden brown.
  9. Season with salt to taste and toss with the mint and cilantro.
  10. Serve on a puddle of the yogurt sauce or serve the sauce on the side.

Compressed Apricot Salad

Serves 4

INGREDIENTS

  • 4 ripe apricots
  • 2 tablespoons (30 ml) simple syrup
  • 1 lemon, for zest and juice, divided use

For the salad

  • Juice of the lemon
  • 1 tablespoon (15 ml) champagne vinegar
  • ½ teaspoon (2.5 ml) good balsamic vinegar
  • ½ teaspoon (2.5 ml) dried minced shallots
  • Sea salt and freshly ground pepper to taste
  • 3 tablespoons (45 ml) extra virgin olive oil
  • 2 cups (40 g) fresh arugula, well washed and dried
  • 2 tablespoons (30 ml) sliced almonds

DIRECTIONS

  1. Cut the apricots in half and remove the pit, then slice the halves into thin rounds.
  2. Drizzle the rounds with the honey and sprinkle with the lemon zest.
  3. Put the apricots in a single layer into a vacuum pouch and vacuum seal on high, if using a chamber vacuum sealer. (Use the ‘Normal’ and ‘Moist’ settings on a suction vacuum sealer, but watch carefully and force the seal before any liquid rises into the suction chamber. See these instructions for tips.)
  4. In a small bowl, mix together the lemon juice, vinegars, shallots salt and pepper and let it marinate for a few minutes for the flavors to combine.
  5. Whisk in the olive oil in a steady stream.
  6. Put the arugula into a salad bowl, drizzle the dressing over the leaves, and toss to lightly coat.
  7. Open the pouch and remove the apricot slices. Arrange them on four chilled salad plates, top each with a mound of dressed arugula, and sprinkle the sliced almonds over the plates.

Compress fresh apricots for a sous vide apricot salad with SousVide Supreme

Korean Style Kalbi Short Ribs

Courtesy of Chef Jason Wilson (Crush, Seattle, WA)
Serves 4

Korean Style Kalbi Short Ribs

INGREDIENTS

  • 16 “Korean Style” crosscut beef short ribs
  • 2 cups (320 g) cooked rice, for serving
  • Kimchi, for serving

For the marinade

  • 2 tablespoons (30 ml) sesame oil
  • 2 tablespoons (25 g) brown sugar
  • 1 ½ teaspoons (7.5 ml) chile flakes
  • 1 tablespoon (9 g) chopped garlic
  • ½ cup (120 ml) soy sauce
  • ¼ cup (15 g) chopped green onions
  • ¼ cup (60 ml) orange juice

DIRECTIONS

  1. In a pan on the stovetop, simmer the garlic in sesame oil for 2 minutes on medium high heat; add the remaining ingredients while warm and stir together to make a marinade.
  2. Put the beef ribs into a baking pan and pour the marinade over them. Allow to marinate for an hour, covered and refrigerated, flipping the ribs every 15 minutes.
  3. Meanwhile, fill and preheat the SousVide Supreme water oven to 138F/59C.
  4. Remove the ribs from the marinade (reserve it) and shake of any excess.
  5. Put the ribs, four to a pouch, into four cooking pouches and vacuum seal on the Moist setting, if available. (If not, take care to watch while vacuuming and manually force the seal before any liquid makes its way into the suction chamber.)
  6. Submerge the pouches in the water oven and cook for 3 hours.
  7. Meanwhile, put the reserved marinade into a pan and bring it to a boil.  Cook for 15 to 20 minutes, until slightly reduced.
  8. When the ribs have cooked, remove them from the water bath and pouch and brush them with some of the reduced marinade.
  9. Finish the ribs on a well-oiled hot grill or grill pan or under a broiler, a minute or two on each side, to achieve a second texture and caramelize the marinade.
  10. Serve with rice and kimchi or remove the meat from the bone to make a delicious sandwich!

BBQ Country Ribs

Courtesy of Scarlett Banks (Made it. Ate it. Loved it.)
Serves 4

country style bbq ribs sous vide

INGREDIENTS

  • 8 meaty country-style ribs
  • Olive oil
  • My Favorite Homemade BBQ Sauce (recipe below) or your favorite sauce, for serving

For Scarlett’s Steak and Rib Rub
(or you can use your favorite rib rub)

  • 1/4 cup (60 g) Kosher salt
  • 2 tablespoons (30 ml) granulated sugar
  • 2 tablespoons (30 ml) paprika
  • 2 tablespoons (30 ml) cumin
  • 2 tablespoons (30 ml) garlic powder
  • 2 tablespoons (30 ml) chili powder
  • 1 tablespoon (15 ml) mustard powder
  • 1 tablespoon (15 ml) ground black pepper
  • 2 teaspoons (10 ml) cayenne pepper, or to taste

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 160 to 176F (71 to 80C).
  2. In a small bowl, combine all the rib rub ingredients.
  3. Drizzle the ribs with olive oil and then liberally cover on all sides with the rub.
  4. Put the ribs in a single layer into appropriately sized cooking pouches and vacuum seal.
  5. Submerge the pouches in the water oven, using the pouch rack to separate them, and cook for 18 to 24 hours (Scarlett cooks hers 21 hours.)*
  6. Take out and cover with My Favorite Homemade BBQ Sauce or your own favorite and serve!

*Scarlett elected not to put a sear on her ribs here, and they’re delicious without it, but please feel free to brush the cooked ribs with some barbecue sauce and put them onto an oiled, hot grill for just a few minutes to impart that golden color and smoky flavor.

Scarlett’s Favorite Homemade BBQ Sauce
(Makes about two quarts (1.8 liters) of barbecue sauce)

INGREDIENTS

  • 4 medium onions, peeled and diced very small
  • 1 cup (240 ml) salad oil
  • 2 1/2 pounds (1 kg) brown sugar
  • 1 #10 can (114 ounces/3.23 kg) ketchup
  • 1 quart (960 ml) cider vinegar
  • 3 tablespoons (45 ml) granulated garlic
  • 4 tablespoons (60 ml) dry mustard
  • 2 tablespoons (30 ml) ground cumin
  • 1/3 cup chile powder
  • 2 tablespoons (30 ml) white pepper
  • 1 tablespoons (15 ml) cayenne pepper, or to taste
  • 2 teaspoons (10 ml) dry oregano
  • 3 ounces (90 ml) Tabasco sauce
  • 4 lemons, juice only
  • 1 cup (240 ml) honey
  • 1 cup (240 ml) molasses
  • 1 tablespoon (15 ml) dry thyme
  • 3 tablespoons (45 ml) salt
  • 1 tablespoon (15 ml) black pepper

DIRECTIONS

  1. Heat the salad oil in a large soup pot over medium heat on the stove top; add the onions and sprinkle them with a tablespoon (15 ml) of the brown sugar.
  2. Caramelize the onions until well browned, but not burned.
  3. Add the remaining ingredients, stir to combine; reduce heat and simmer over low heat for 1 hour, uncovered.
  4. Transfer to clean containers with tight fitting lids and refrigerate.

Coffee Gelato

Makes 6 to 8 servings

coffee gelato sous vide

INGREDIENTS

  • 5 egg yolks
  • 1 cup (190 g) sugar
  • 1 tablespoon (15 ml) instant espresso crystals, mixed with 1/2 cup hot water
  • pinch sea salt
  • 1 1/2 cup (360 ml) half and half (light cream)

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme to 140F/60C.
  2. In a blender with an immersion blender, blend the sugar and egg yolks together until very thick and smooth. With the machine running, add the salt, half and half (light cream) and espresso and continue to blend for a minute to thoroughly mix.
  3. Pour the mixture 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.
  4. Submerge pouch in the water oven to cook for 20 minutes. Pull the pouch from the water oven once or twice during cooking and agitate the contents, then return to the water bath.
  5. Remove the pouch from the water bath and quick chill, submerged in ice water (half ice/half water) for 20 minutes, then refrigerate for at least 2 hours or until thoroughly chilled.
  6. When ready to churn, transfer the custard mixture to an ice cream maker and freeze according to maker’s instructions.
  7. When churned, eat as soft ice cream or for a firmer texture, scoop into a freezer-safe container and store in the freezer for a few hours.

Warm Assorted Broccoli Salad

Warm Broccoli Salad Sous Vide …with Pachino cherry tomatoes, Tuscan olives and anchovies
Courtesy of Chef Sandra Rosy Lotti (Toscana Saporita, A Tuscan Cookery School)
Serves 6 to 8

INGREDIENTS

  • 4 heads assorted broccoli (romanesco, cauliflower, broccoli), washed and cut into florettes
  • 12 cherry tomatoes
  • 10 pitted Tuscan olives
  • 4 anchovy fillets, rinsed from salt and cut in pieces
  • 6 tablespoons (90 ml) extra virgin olive oil, divided use
  • salt and pepper to taste

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 183F/84C.
  2. In a bowl, season the broccoli with salt and pepper and drizzle with about half the olive oil, tossing to coat.
  3. Put the seasoned florettes into a cooking pouch and vacuum seal tightly.
  4. Submerge the pouch in the water oven to cook for 45 minutes.
  5. Meanwhile quarter the cherry tomatoes and put them into a bowl with the olives and anchovies.
  6. Once the florettes are cooked, open the pouch and drain away any accumulated liquid. Transfer the broccoli to the bowl containing the olives and anchovies, drizzle with the remaining olive oil, and season to taste with the salt and pepper. Toss and serve.

Lemon Budino (An Italian Lemon Pudding)

Courtesy of Vicky McDonald
Serves 4

lemon_budino_550px

INGREDIENTS

  • 1 teaspoon (5 ml) melted butter (for greasing ramekins)
  • 2 large eggs
  • 5 tablespoons (75 g) of sugar
  • ¼ cup (60 ml) lemon juice
  • ½ tablespoon (7ml) grated lemon zest
  • 1/3 cup (80 ml) milk
  • ¼ cup (35 g) all-purpose white flour
  • 1 tablespoon (15 ml) powdered sugar, to serve

DIRECTIONS

  1. Use your water oven as a bain Marie: elevate the bottom perforated grill of the water oven on a non-rusting baking (or roasting) rack.
  2. Arrange four ramekins, about half filled with water, on the raised grill and fill the water oven until the water reaches half way up the side of the ramekins.
  3. Remove, empty, and dry the ramekins and grease each one with the melted butter.
  4. Preheat the SousVide Supreme to 185F/85C.
  5. Separate the eggs and put the yolks into a large bowl and reserve the whites for use later in the recipe.
  6. Add the sugar, lemon juice, lemon zest, milk and flour to the egg yolks and beat well with a hand whisk, until all the ingredients are combined.
  7. Meanwhile, in a large bowl, beat the egg whites until they form stiff peaks.
  8. Gently fold the eggs whites into the yolks, one third at a time until all the egg whites have been incorporated. Make sure not to over stir or it will deflate the mixture.
  9. Divide the mixture evenly among the four ramekins.
  10. Tent a square of aluminum foil over the ramekins to divert drips from the lid.
  11. Arrange the ramekins on the baking rack in the preheated water oven and set the timer for 45 minutes.
  12. After 45 minutes, remove the puddings from the water bath using an oven glove or tongs.
  13. Allow them to cool for ten minutes before serving.
  14. Dust with a sprinkling of powdered sugar, and serve with some freshly whipped cream, or vanilla ice-cream.

Easy Asparagus

Easy AsparagusServes 4

INGREDIENTS

  • 1 pound (456 g) asparagus, medium thickness stalks, trimmed
  • 1 tablespoon (15 ml) extra virgin olive oil or butter
  • salt and pepper to taste

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme to 176F/80C.
  2. Drizzle the spears with olive oil (or add butter) and season with salt and pepper.
  3. Put the asparagus into one or more cooking pouches in a single layer and vacuum seal.
  4. Submerge in the water bath and cook for 15 minutes.
  5. Pull the pouch out of the water bath, open it immediately, and serve, as is or topped with your favorite sauce.

Salmon Steaks with Artichokes and Dill Caper Hollandaise

Courtesy of Chef Craig Plainfield
Serves 4

For the salmon

  • 4 salmon steaks, 2-inches (5 cm) thick, bones left or removed*
  • ½ cup (120 g) kosher salt
  • ½ cup (100 g) brown sugar
  • 1 tablespoon (15 ml) Applewood liquid smoke
  • ½ teaspoon (2.5 ml) freshly ground pepper
  • 1 teaspoon (5 ml) chopped fresh dill
  • 1 to 2 tablespoons (15 to 30 ml) olive oil, for grilling

For the hollandaise

  • 3 egg yolks
  • 4 ounces (one stick/ 114g) butter, melted
  • ½ teaspoon (2.5 ml) salt
  • ½ teaspoon (2.5 ml) Dijon mustard
  • 1 tablespoon (15 ml) lemon juice
  • 1 tablespoon (15 ml) chopped fresh dill
  • 1 tablespoon (15 ml) chopped capers
  • Additional salt, lemon juice, and/or dill to taste

For the artichokes

  • 4 artichokes, trimmed and choke removed
  • Lemon juice
  • Salt and pepper to taste

DIRECTIONS

  1. Cure the salmon:
    1. Mix the salt, sugar, pepper, dill and liquid smoke together to form a paste.
    2. Smear this paste all over the steaks to cover them as much as possible. If you can’t get them completely covered just make more paste.
    3. Put the salmon steaks onto a plate, cover with plastic wrap (cling film) and refrigerate for not longer than 1 hour.
    4. Rinse the steaks completely free of the paste and pat them dry with paper towels (kitchen paper).
  2. Put the steaks (two at a time) into cooking pouches and vacuum seal them. Refrigerate the pouches until ready to cook.
  3. Meanwhile, prep and cook the artichokes, according according the recipe here, but substitute the Hollandaise in this recipe for the Lemon Butter.
  4. Once the artichokes have cooked, drop the temperature in the water oven to 149F/66C to make the Hollandaise sauce.
    1. Put the eggyolks, butter, salt, mustard, and lemon juice into a glass canning jar and tightly seal with a ring and cap. (You can also use a zip-closure cooking pouch, remove the air using the displacement method and zip the seal.)
    2. Submerge the jar (or pouch) in the water oven to cook for 45 minutes.
    3. Remove the hollandaise, open, and add the dill and capers.
    4. Pour the sauce into a blender or food processor and emulsify until it is thick and smooth. (If you have an immersion blender, you can put it directly into the glass jar to emulsify. Do not attempt to blend in the zip-closure pouch, as the blades could cut the pouch.)
    5. Put the sauce back into the jar or pouch, seal, and return to the water bath to keep warm while the salmon cooks.
  5. Return the pouch of cooked artichokes to the water oven to re-warm.
  6. Lower the temperature in the water oven to 134F/56.5C or your preferred temperature for salmon. (Rare 116F/47C; medium rare 126F/52C; medium 140F/60C. If you like your fish a little more done than medium you can adjust with time spent on the grill at the finish.)
  7. Submerge the pouches of salmon in the water oven to cook for 1 hour, alongside the hollandaise and artichokes.
  8. Meanwhile fire a well-oiled grill or grill pan to very hot.
  9. When the salmon has cooked, remove it and the artichokes to a tray that you can take to the grill. Leave the sauce in to keep warm.
  10. Remove the twine or rubber bands from the salmon, if needed.
  11. Brush both the artichokes and salmon with a little of the olive oil. Season the artichokes with salt and pepper. The salmon should be seasoned enough from the cure.
  12. Put the steaks and artichokes (flat side down) and let them sear for 30 seconds to 1 minute on each side, until they are golden. If you like your fish more than medium then continue to grill them until they are as cooked as you like.
  13. Remove to a warm serving platter, arranging the artichokes around the salmon flat side up.
  14. Remove the sauce jar from the water oven and drape the sauce over the salmon and artichokes.
  15. Serve the rest of the sauce in a separate dish.
  16. You can garnish your platter with lemons, branches of fresh dill and a sprinkle of course sea salt (maybe even smoked salt) for crunch.
  17. Serve immediately.

*How To Bone the Salmon Steak
The salmon steaks can be left with the bones in or you can debone them to make nice round ‘steaks’ as shown in the video. Here’s how.

  1. Insert a sharp knife through one ‘flap’ just below the center bone and remove the bones from the flap by sliding the knife down its length just under the bones. Repeat with the other flap.
  2. Lift the skin from each flap, starting at the loose end, inserting the knife blade across the flap, keeping it just above the skin and running the blade along the length of the flap to the level of the center bone. Repeat with the other flap. Do not cut away the skin flaps.
  3. Tuck the flesh of each flap to the center to fill the space left by removing the center bone and wrap the skin flaps around the perimeter to make a nice round ‘steak’.
  4. Secure the steak around its circumference with twine or a large rubber band to help keep the shape.

Salmon Steaks with Artichokes and Dill Caper Hollandaise

Grilled Chicken with Corn Stuffing

Courtesy of Chef Craig Plainfield
Serves 4 to 6

INGREDIENTS

  • 1 large (about 5 pounds/2.2 kg) frying chicken
  • ½ cup (120 g) kosher salt
  • ½ cup (100 g) brown sugar
  • 1 tablespoon (15 ml) Applewood liquid smoke
  • 1 gallon (3.8 liters) water

For the Corn Stuffing

  • 1/2 red onion, peeled and julienned (save the skins for the stock)
  • ½ cup (85 g) peppers, roasted chili or sweet bell peppers, seeded, deveined, and peeled (sliced julienne)
  • 3 tablespoons (43 g) butter
  • 2 teaspoons (6 g) minced garlic
  • 2 cups (250 g) fresh or frozen corn kernels
  • 1 teaspoon (5 ml) salt
  • ½ teaspoon (2.5 ml) freshly ground pepper
  • ¾ cup (97 g) grated cheddar or pepper jack cheese
  • ½ cup (85 g) masa harina
  • ½ teaspoon (2.5 ml) chili powder
  • ½ teaspoon (2.5 ml) salt
  • 2 tablespoons (28 g) butter

For the spice mix

  • 4 tablespoons (29 g) smoked paprika
  • 2 tablespoons (11 g) garlic powder (not garlic salt)
  • 3 tablespoons (22.5 g) ground celery seed (or Beau Monde Seasoning)
  • 1 tablespoon (7 g) freshly ground black pepper
  • 4 tablespoons (50 g) brown sugar
  • 1 cup (240 ml) chicken stock (homemade below or purchased)

For the Tomato Cilantro Salsa

  • 2 large ripe tomatoes, peeled, seeded and diced
  • ½ cup (20 g) chopped fresh cilantro
  • ¼ cup (12.5 g) finely diced green onions
  • ¼ cup (42 g) finely diced chilies (optional)
  • ¼ cup (42 g) diced nopales (canned prickly pear cactus leaves)
  • 2 teaspoons (10 ml) lime zest
  • 1 to 2 teaspoons (5 to 10 ml) lime juice
  • 1 teaspoon (5 ml) salt

For garnish

  • Cilantro leaves
  • Lime slices
  • Sour cream

craig plainfield chicken grilled and sous vide

DIRECTIONS

  1. Put a large (gallon/3.8 liter) stockpot of water onto the stovetop over medium high heat to make the chicken stock. (You can skip making stock and use commercially prepared stock, if you like, but why waste the bones?)
  2. Bone and prep the chicken. (You can also skip the whole boning operation, but the final dish will not be as easy to stuff or serve nor as attractive. You can also ask your butcher to split and bone for you and give you the bones for stock.)
    1. Rinse the chicken thoroughly under cold running water.
    2. Remove the neck, gizzard, and heart from the cavity and put them into the stockpot. Save the liver for another use if desired or throw it in, too.
    3. If boning, put the chicken on a cutting board and remove the wing tips and tail. Put these into the stockpot.
    4. With the chicken, breast side down, use a sharp heavy knife or poultry shears to cut along one side of the backbone from tail to neck. Then cut along the other side of the backbone the same way and remove the backbone; put the backbone into the stockpot.
    5. Flatten the chicken and then split it neck to tail into two halves.
    6. Turn the halves breast side up and slide the tip of your knife into the top of the breast just next to the white keel bone; glide your knife down it to loosen the meat from the keel bone.
    7. Use your knife to release the wing and thigh meat from the bones. Just cut them free where they meet the carcass. There will probably be some of the backbone still connected to the thigh. Just cut it away. Put all removed bones into the stockpot. Repeat with the other half chicken.
  3. Add water to cover the bones in the stockpot, if needed, and bring it to a gentle simmer on the stove. Simmer the stock for 3 hours or longer. Strain the stock into a storage container and reserve 1 cup then save the rest for another dish. Waste not, want not
  4. Meanwhile, make the brine; put the salt, brown sugar, liquid smoke and water into a large container and stir until the salt and sugar are dissolved. Add the two chicken halves and put the container into the refrigerator for 8 hours or overnight. (If you don’t have enough time even one hour in the brine is better than none.)
  5. Make the stuffing:
    1. Put a large sauté pan on medium heat and add the butter. When the butter has melted add the onions and cook them gently for 2 minutes.
    2. Add the chilies and garlic and continue to cook for another minute.
    3. Remove the onion mixture to a large bowl and add the corn, salt, pepper, and cheese and mix well. Set aside.
    4. Put the reserved cup of stock into a saucepan and add the masa, chili powder, salt, and butter.
    5. Cook over medium heat, stirring frequently, until the mixture is thick and pulls away a bit from the sides of the pan.
    6. Add just enough of the cooked masa to the corn mixture to bind it together into a stiff mixture. You probably won’t need all of the masa.
    7. Cover the bowl with plastic wrap and refrigerate until the chicken has been brined.
  6. Combine all the Spice Mix ingredients in a small bowl and sift, to mix thoroughly. The mixture can be stored in a covered jar or zip bag for up to a year.
  7. Remove the chicken halves from the brine and rinse them under cold running water; pat them dry with paper towels/kitchen paper.
  8. Generously coat the chicken halves all over with the Spice Mix.
  9. Fill and preheat the SousVide Supreme water oven to 160F/70C.
  10. Stuff the chicken halves:
    1. Tear two squares of aluminum foil and have them ready.
    2. Put the chicken halves onto the work surface, skin side down.
    3. Divide the corn stuffing mixture between the halves and press it firmly into a mound, covering the full meaty side. (Not as easy to do if you chose to leave the bones, but just fill that side with corn stuffing.)
    4. Cover the stuffing with a piece of the aluminum foil and press down all around, tucking it under the chicken to secure
    5. Put each stuffed chicken half into a cooking pouch and vacuum seal.
  11. Submerge the pouches in the water oven to cook for 5 hours.
  12. Meanwhile make the salsa (best if made about an hour before use.) In a bowl, combine all the salsa ingredients together and stir to combine. Set aside.
  13. When the chicken is done, heat a well-oiled grill or grill pan to a medium temperature.
  14. Carefully remove the chicken halves from the pouch and place them, skin side down, on the grill and grill them until the skin is golden brown—a couple of minutes at most. (The amount of time this takes depends on your grill, but keep in mind the chicken is fully cooked, so you are just looking for an appealing color and crispness.)
  15. Remove the foil and invert the chicken halves onto a heated platter; serve whole or slice into portions.
  16. Garnish the platter with cilantro, the salsa, lime slices, and sour cream and Craig’s Potato Salad or your favorite sides.

Baby-Back Ribs with Maple Whiskey Sauce

Baby Backs with Maple Whisky Sauce…and Craig’s Sous Vide Baked Beans
Courtesy of Craig Plainfield
Each rack serves 2 as a meal; 4 as an appetizer

INGREDIENTS

  • 1 or 2 racks baby back ribs

For the brine

  • ½ cup (120 g) kosher salt
  • ½ cup (100 g) brown sugar
  • 1 tablespoon (15 ml) hickory liquid smoke
  • 1 gallon (3.8 liters) water
  • ½ cup (120 ml) spice mix (below)

For the spice mix

  • 4 tablespoons (60 ml) smoked paprika
  • 2 tablespoons (30 ml) garlic powder (not garlic salt)
  • 3 tablespoons (45 ml) ground celery seed (or Spice Island brand Beau Monde Seasoning)
  • 1 tablespoon (15 ml) fresh ground black pepper
  • 4 tablespoons (60 ml) brown sugar

For the sauce

  • 1 cup (240 ml) grade B pure maple syrup, divided use
  • ½ cup (114 g) unsalted butter, softened
  • ½ cup (100 g) sweet onion, finely diced
  • 2 tablespoons (20 g) garlic, finely minced
  • 2 tablespoons (21 g) Fresno chilies with seeds and veins removed, finely minced
  • ½ cup (240 ml) whiskey of choice
  • Salt and pepper to taste

For serving

  • Fresh cilantro leaves
  • Lime wedges
  • Cole Slaw, prepared
  • Craig’s Baked Beans (recipe follows)

DIRECTIONS

  1. Rinse the ribs with fresh water.
  2. With pliers grab the membrane on the convex side of the ribs and pull it off. Discard the membrane. Cut the rack in two pieces so it will fit into your Sous Vide Supreme water oven.
  3. Brine the ribs:
    1. In a container large enough to hold the half racks, combine the salt, brown sugar, liquid smoke, and the water and stir to dissolve completely.
    2. Put the ribs into the brine, cover, and refrigerate for 24 hours.
  4. (Optional) Prepare a smoker or covered grill with hickory chips and heat to about 220F/105C.
  5. Remove the ribs from the brine and rinse them under cold water and pat them dry with paper towels (kitchen paper).
  6. In a bowl, mix all Spice Mix ingredients together and then sift the mixture, so it is uniform. It will keep, stored in a jar or zip-closure bag for up to a year.
  7. Generously and thoroughly coat the ribs all over with the spice mix.
  8. If smoking, put the ribs into the smoker for 2 hours. (optional; if not smoking proceed to step 9.)
  9. Fill and preheat the SousVide Supreme water oven to 149F/65C.
  10. Put each half rack of ribs into a large cooking pouch, one half rack per pouch.
  11. Add 1 ½ tablespoons (22.5 ml) of the maple syrup to each pouch and vacuum seal.
  12. Submerge the pouches in the water oven, using the pouch rack to separate the rib racks, and cook for 24 hours.
  13. Meanwhile prepare the sauce:
    1. On the traditional stovetop, put a sauté pan on medium high heat and add the butter.
    2. When the foaming subsides reduce the heat to medium and add the onions, garlic, and chilies and cook gently until the vegetables are softened but not browned.
    3. Add the reserved pouch juices and bring to a simmer.
    4. Take the pan off of the heat and carefully add the whiskey. Keep in mind that the pan may flame even off of the heat.
    5. Return the pan to the heat and bring to a gentle simmer. If the pan flames, just let it burn out.
    6. Add the rest of the maple syrup and stir to make a smooth sauce. Continue to simmer until the sauce thickens and slowly drips off of a spoon. This may take some time.
  14. When the ribs are done, open the pouches and transfer the racks to a plate, reserving the liquid in the pouch.
  15. When ready to finish the ribs for serving, bring a well-oiled grill up to high temperature.
  16. Put the ribs onto the grill meaty side up and brush the surface with the sauce. Let the ribs grill for 2 minutes and then turn them over meaty side down.
  17. Brush the under surface with the sauce and let the ribs grill for another 2 minutes and then turn them over again.
  18. Brush the meaty side with sauce and grill until the ribs are heated through. Remember that the ribs are already cooked so you only need to get them hot. When the racks are hot and the surface caramelized, remove them to a cutting board and slice them into individual ribs.
  19. Put them onto a hot serving dish and brush them once again with the sauce. Serve the rest of the sauce.
  20. Garnish the ribs with cilantro, limes, and serve with coleslaw and baked beans (recipe below).

Craig’s Baked Beans
Serves 8 or more

INGREDIENTS

  • 3 cups (600 g) dried white beans (Navy, great Northern, or similar)
  • ½ pound (228 g) bacon, diced
  • 1 cup (150 g) chopped sweet onions
  • 1 teaspoon (5 ml) chili powder
  • 1 tablespoon (5 ml) unsweetened cocoa powder
  • 1 teaspoon (5 ml) Spice Mix from ribs (above)
  • 1 1/2 teaspoons (7.5 ml) salt
  • 1/2 teaspoon (2.5 ml) ground black pepper
  • 2 teaspoons (6 g) minced garlic
  • 14 1/2 ounces (411 g) canned diced tomatoes, with their juices
  • 12 ounces (360 ml) dark beer
  • 1/2 cup (120 ml) maple syrup
  • 1/2 cup (100 g) packed light brown sugar
  • 1/2 cup (120 ml) chicken stock
  • 1/2 cup (120 ml) whiskey
  • 2 tablespoons (30 ml) whole grain mustard
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 2 bay leaves

DIRECTIONS

  1. In a large pot on the stovetop, put the beans and cover with water by 3 inches.
  2. Soak the beans in the water for 24 hours, occasionally stirring and adding water to keep them submerged.
  3. After 24 hours drain the beans and set aside.
  4. Fill and preheat the SousVide Supreme water oven to 193F/90C.
  5. Meanwhile, in a pan on the stovetop over medium high heat and add the bacon, cooking until it’s brown and the fat is rendered, about 6 minutes.
  6. Remove the bacon with a slotted spoon, drain on paper towels (kitchen paper), and reserve.
  7. To the fat in the pan, add the onions, chili powder, cocoa, spice mix, salt and pepper, and cook, stirring, until the onion is soft, about 4 minutes.
  8. Add the garlic and continue to cook for 30 seconds.
  9. Add the tomatoes and their juices, and continue to cook for 2 minutes.
  10. Remove the pan from the heat and let the onion mixture cool for several minutes.
  11. Put the onion mixture into a large (gallon/3.8 liter) zip-closure cooking pouch .
  12. Add the beer, maple syrup, sugar, stock, whiskey, mustard, Worcestershire, bay leaves, and beans. Stir well and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
  13. Submerge the pouch in the water oven to cook for 12 hours.
  14. After 12 hours remove the pouch and squeeze a bean through the pouch. If it is soft set the pouch aside. If the beans are not soft return the pouch to the water oven and cook another hour or more until the beans are soft. (If not finishing soon, quick chill the beans in their pouch, submerged in ice water for 20 minutes and refrigerate until ready to proceed.)
  15. When ready to serve, preheat the traditional oven to 450F/230C.
  16. Pour the cooked beans into a well-buttered baking dish and stir in the reserved bacon. Taste the beans and adjust the seasoning with salt and /or pepper.
  17. Put them into the traditional oven until the top is bubbly and lightly browned.
  18. Serve right away or also delicious at room temperature.

Fiddlehead Ferns

Fiddlehead FernsServes 4
Note: Fiddlehead ferns are the young shoot of ostrich ferns, reputedly the safest fern to eat. Occasionally fiddleheads produce a heat-labile toxin that can cause acute gastrointestinal distress from consuming raw or incompletely cooked fiddleheads.

INGREDIENTS

  • 1 quart (.96 liters) ice cold water
  • ½ lemon, for juice and zest
  • 1 teaspoon (5 ml) salt
  • 2 dozen fiddlehead ferns, trimmed to remove any brown or dry spots
  • freshly ground black pepper
  • 3 tablespoons (42 g) butter

DIRECTIONS

  1. Fill a medium bowl with cold water and add the salt and the juice from the lemon; add the fiddleheads and soak them in the water to clean them.
  2. Fill and preheat the SousVide Supreme water oven to 186F/85C.
  3. Drain the fiddleheads and pat them dry. Put them into a cooking pouch, grind some pepper over them and vacuum seal.
  4. Submerge the pouch in the water oven to cook for 45 minutes.
  5. When ready to finish, melt the butter in a pan (not non-stick) over medium high heat.
  6. Drain any liquid from the pouch and put sauté the ferns in the butter about 2 minutes on each side, until slightly crispy and golden.
  7. Season (if needed) with additional salt and pepper and the lemon zest.
  8. Serve hot as a side dish.

Variation: Serve tossed into cooked angel hair pasta, with aged parmigiano reggiano for a light spring supper.