Author Archives: SousVide Supreme

Sous Vide Rabbit Loin

Courtesy of Chef Heath Schecter Serves 4 INGREDIENTS 4 (8-ounce/228 g) rabbit loins 2 tablespoons (30ml) olive oil or high-smoke point vegetable oil For the marinade 2 tablespoons (30 ml) chopped fresh flat leaf parsley 1 tablespoon (15 ml) chopped fresh dill 2 tablespoons (30 ml) Dijon mustard 1 teaspoon (5 ml) apple cider vinegar 1/4 cup (60 ml) olive oil 1 teaspoon (5 ml) minced garlic 1/2 teaspoon (2.5 ml) freshly ground black pepper 1/4 teaspoon (1.25 ml) ground ginger 1 healthy pinch kosher salt   INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 150F/65.5 C. In … Read More

Casablanca Cocktail

Makes 1 cocktail Note: The cocktail is built on sous vide infused alcohol. INGREDIENTS 2 ½ ounces (75 ml) sous vide infused Cherry Orange Rum ½ ounce (15 ml) simple syrup ½ ounce (15 ml) Cointreau ½ ounce (15 ml) fresh lime juice ½ cup (120 ml) cracked ice   INSTRUCTIONS Pour all ingredients into a cocktail shaker and shake well to chill. Pour into a chilled cocktail glass and mutter ‘Here’s lookin’ at you, kid!

Wild Mushroom Stuffed Quail

…with Maderia Reduction and Goat Cheese Grits On the 4th Day of Christmas, my true love gave to me… 4 Calling Birds…   INGREDIENTS For the stuffing 2 tablespoons (30 ml) olive oil 4 tablespoons (56 g) butter 1 cup (151 g) chopped onions 1/2 cup (114 g) peeled, chopped carrots 1/2 cup (114 g) chopped celery Salt and pepper to taste 2 cloves garlic, peeled and crushed 2 cups (151 g) Shitake mushrooms chopped For the quail 4 whole quail, semi boneless Salt and freshly ground black pepper 2 teaspoons (10 ml) Cajun seasoning (½ teaspoon per quail) 1 … Read More

Chicken, Mushroom and Parmesan Cream Vol Au Vents

Courtesy of Sous Vide Supreme Culinary Specialist, SophieMakes 5 (or 6) On the 5th day of Christmas SousVide Supreme can offer you Five Golden (Pastry) Rings, buttery and filled with a creamy chicken, Parmesan and mushroom sauce. This is a simple snack to make, and a perfect winter appetizer. INGREDIENTS 1 small chicken breast or half a large one Salt and pepper, to taste 5 or 6 frozen puff pastry shells 1 tablespoon (15ml) of olive oil 1 small onion, peeled and diced 1 clove of garlic, minced 2 tablespoons (30ml) white wine ½ cup (75g) diced mushrooms ½ cup … Read More

Turtle Brownies

Note: This is a combined sous vide and traditional oven recipe. Makes 24 On the 2nd day of Christmas, my true love gave to me… Two Turtle Brownies… INGREDIENTS 1 recipe Sous Vide Dulce de Leche  1 package (18 ounces/500 g) chocolate cake mix 6 tablespoons (84 g) butter, melted 1 can (12 ounce/360 ml) evaporated milk20x30 1 cup (180 g) semi-sweet chocolate chips 4 ounces (113 g) pecan pieces DIRECTIONS Prepare the Dulce de Leche according to the sous vide recipe at least one day (and up to a week or two) in advance. Preheat the traditional oven to … Read More

Cherry Orange Infused Rum

Makes about 750 ml INGREDIENTS 1 bottle (750 ml) white rum 1 cup (8 ounces/230 g) dark sweet cherries 2 large oranges for zest   INSTRUCTIONS Fill and preheat the SousVide Supreme to 125F/51.5C. Put all ingredients into a large (gallon/3.8 liter) cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge the pouch and cook for 2 hours. Strain the infused rum into a clean, stoppered bottle and refrigerate.

Prosciutto Wrapped Rabbit Saddle

Courtesy of Chef Jason Wilson, Crush, Seattle, WA.Serves 4 …On the 10th Day of Christmas, my SousVide Supreme gave to me, 10 lordly rabbits a-leaping into a truly gourmet dish!   INGREDIENTS FOR THE RABBIT 1 pound  (0.9 kg) rabbit hind leg meat, boned, diced large 1/4 pound (114 g) bacon, diced large 1/4 pound (114 g) pork butt, diced large 1/2 teaspoon (2.5 ml) each coriander, clove, fennel, and juniper berry, finely ground 1/4 cup (60 ml) brandy 1 teaspoon (5 ml) fresh marjoram, finely chopped 1 teaspoon (5 ml) fresh thyme, finely chopped 1/2 cup (120 ml) heavy cream … Read More

Grilled Steak Sandwich Romesco

Courtesy of Cured By Bacon Contestant in 2013 Summer BBQ Challenge Serves 4 INGREDIENTS For the sandwich filling 1 to 2 pound (454 to 900 g) flank steak salt and pepper to taste For the sandwich building 4 ciabatta rolls 4 tablespoons (60 ml) olive oil, divided use 1 bunch green/spring onions 1 tablespoon (15 ml) kosher salt 2 teaspoons (10 ml) fresh cracked pepper 1/2 cup (120 ml) Romesco sauce, recipe follows 1 tablespoons (15 ml) smoked paprika 1 small wedge (2 to 3 ounces/57 to 85 g) gorgonzola cheese Spears of fresh pineapple, if desired For the Romesco … Read More

Short Ribs With Vidalia Onion Sauce

Courtesy of Larry Gaian of Embers & Flame  Judges Pick Winner 2013 Summer BBQ Challenge This recipe combines sous vide cooking with grill finishing! INGREDIENTS For the short ribs 1 rack of beef plate short ribs (4 bones) ¼ cup (60 ml) barbecue rub (I used Plowboy’s Bovine Bold) Salt and pepper to taste For the vidalia onions 2 Vidalia onions, peeled and sliced 2 tablespoons (30 ml) Terrapin Ridge Farms Jalapeno and Passion Fruit Jelly 4 tablespoons (57 g) butter For the vidalia onion butter sauce ⅓ cup sous vide Vidalia onions (recipe follows) 1 tablespoon (15 ml) Terrapin Ridge Farms … Read More

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 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 … Read More

Tian Provencal

Courtesy of Mike Vrobel, Dad Cooks Dinner Serves 4 INGREDIENTS 2 medium (3-inch/7.5 cm thick) zucchini, sliced into thin rounds 6 Roma tomatoes, cored, sliced into thin rounds 2 medium red onions, peeled, halved, then sliced as thinly as possible 2 teaspoons (10 ml) kosher salt 5 basil leaves, rolled and cut into ribbons Coarse salt for sprinkling Olive oil for drizzling   INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C or cook alongside lamb. Lay out alternating stacks of zucchini, onion, and tomato, one slice after another, overlapping them, to make rows about 6 inches long. Finish with … Read More

Sous Vide Strawberry Daiquiri

INGREDIENTS For the puree (Makes 750 ml) 1 ‘fifth’ (750 ml) clear rum 4 lemons 4 limes 1 pint (300 g) fresh, ripe strawberries, stemmed and quartered Simple Syrup, chilled For the cocktail (Makes 1 cocktail) 2 ounces infused rum 1 ounce simple syrup 1 ounce strawberry puree Ice Whole fresh strawberry, for garnish   INSTRUCTIONS For the puree Fill and preheat the SousVide Supreme to 135F/57C. With a sharp knife, peel the zest from the lemons and limes and carefully scrape away any white pith. Juice the lemons and limes. Put the rum, lemon and lime juice and zest, … Read More