Daily Archives: May 26, 2015

Chicken Quinoa Spring Rolls

Courtesy of Camille Koppenberg (Camille in the Kitchen) Serves 2 as a meal, 4 as an appetizer INGREDIENTS For the chicken 1 chicken breast salt and pepper a few sprigs fresh cilantro For the peanut sauce ¼ cup (45 g) peanut butter 2 tablespoons (30 ml) rice wine vinegar ½ tablespoon (7.5 ml) soy sauce ½ tablespoon (7.5 ml) agave nectar ¼ teaspoon (1.25 ml) sesame oil ½ tablespoon (7.5 ml) sambal oelek chili paste (if available, or Sriracha) For the spring roll assembly 1 package rice wrappers thinly sliced sous vide chicken breast (from above) 2 cups (370 g) … Read More

Sriracha Corn on the Cob

Courtesy of Catherine Enfield (Munchie Musings) Serves 2 (easily multiplies, but keep corn in a single layer in the pouches) INGREDIENTS 2 pieces fresh corn on the cob, shucked 1/2 cup (120 ml) Sriracha 1/2 tablespoon (7 g) butter Parmesan cheese (or your favorite cheese), shredded DIRECTIONS Fill and preheat the SousVide Supreme water oven to 182F/83.5C Take each corn cob and use a basting brush to coat the corn all over with Sriracha sauce. Put coated cobs into a cooking pouch, add the butter, and vacuum seal. Submerge the pouch in the water bath and cook for 30 to … Read More

Craig’s Potato Salad

Courtesy of Chef Craig Plainfield Serves 4 INGREDIENTS 4 eggs 4 cups Yukon gold potatoes, peeled and diced 1 cup (about 2 stalks) celery, trimmed and diced 3/4 cup (about 6) green onions, trimmed and diced 3/4 cup (about 1 ½) red or green bell peppers, stemmed, seeded, and diced ½ cup (about 8 slices) crisp bacon, chopped ¼ cup (60 ml volume) dill pickles, chopped ½ cup (120 ml) extra virgin olive oil ¼ cup (60 ml) white wine vinegar 2 teaspoons (10 ml) smoked salt 1 teaspoon (5 ml) black pepper 1 teaspoon (5 ml) chili flakes, (optional) … Read More

Korean Pork Ribs Sous Vide

Courtesy of Steve Cylka (The Black Peppercorn and author of the Everything Guide to Sous Vide Cooking, Adams Media 2015) Serves 2 to 3 INGREDIENTS 1 rack back ribs For the marinade 1/2 cup (120 ml) soy sauce 1/3 cup (80 ml) hoisin sauce 1/4 cup (50 g) brown sugar 2 tablespoons (30 ml) sesame oil 4 garlic cloves, peeled and minced 1/2 inch (1.25 cm) piece fresh ginger, peeled and grated 1 to 2 tablespoons (15 to 30 ml) Sriracha sauce For garnish 3 tablespoons (30 g ) toasted sesame seeds. 6 green onions, trimmed and sliced DIRECTIONS Peel the … Read More