Author Archives: SousVide Supreme

Tiramisu Martini

Courtesy of Ivaylo Peshev, Trattoria Vittoria, Santa Barbara, CA Serves 1 INGREDIENTS Ice cubes 3/4 ounces (22 ml) Coffee Vodka Cordial 1 ½ ounces (45 ml) Godiva Black liqueur 1 ½ ounces (45 ml) Godiva White liqueur ½ ounce (15 ml) Nivan Vanilla Cognac ¼ ounce (7.5 ml) chocolate syrup, for garnish Grated chocolate or cocoa powder, for garnish   INSTRUCTIONS In a cocktail shaker, put ice and all remaining ingredients, except garnishes and shake well to chill. Drizzle a web of chocolate syrup into a martini glass. Strain the cocktail mixture in the glass. Garnish with a sprinkle of grated … Read More

Coffee Vodka Cordial

Makes about 1 ½ quarts (1.5 liters) INGREDIENTS 1 bottle (750 ml) vodka (or grain spirits) 6 tablespoons (90 ml) whole dark roast coffee beans 3 cups (710 ml) simple syrup   INSTRUCTIONS Fill and preheat the water oven to 135F/57C. Put the vodka and coffee beans into a zip-closure cooking pouch. Use the displacement method (Archimedes’ Principle) to remove as much air as possible and zip the pouch closed. Submerge the pouch in the water oven and cook for 30 minutes. The contents must be completely submerged to ensure even cooking. Remove the pouch and submerge it in an ice water bath (half ice, … Read More

Moroccan Sirloin Steak

…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 … Read More

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) 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 … Read More

Tips & Tricks | Pouch Liquor: Pure Culinary Gold for Sauces

One of the elements that makes a meat dish transcendant is a velvety sauce. And nothing makes a better sauce than the concentrated broth of the meat itself – in French, the fond. In the pan, it’s the brown bits of caramelized meat juices that stick to the bottom. In the sous vide pouch, it’s the concentrated liquid that accumulates during cooking. Strain it and use it, like the pure culinary gold that it is, au naturel or as the base for a sauce. Making a sauce is simple and demands only these basic elements: fat, aromatics, and liquid (broth, … Read More

Salted Sous Vide Caramel Popcorn

Serves 6 to 8 8 cups freshly popped popcorn (your favorite) 1 recipe Dulce de Leche ½ teaspoon (2.5 ml) finely ground sea salt 1. Prepare Dulce de Leche (caramel) and have warm. 2. Drizzle the warm caramel over the hot popcorn. 3. Sprinkle lightly with sea salt and toss to distribute.

Sous Vide Duck Carnitas Nachos

Serves 6 to 8 INGREDIENTS 1 recipe Sous Vide Duck Confit Carnitas 1 recipe Sous Vide Queso Blanco Dip 2 tomatoes, stemmed, seeded, and diced 4 green onions, washed, trimmed and chopped 1 can (2-1/2 ounces/ 64 g) sliced black olives 1 avocado, peeled, seeded, and diced 1/2 teaspoon (2.5 ml) salt 1/4 teaspoon (1.25 ml) cumin 1/4 teaspoon (1.25 ml) Mexican chili powder 1 large bag restaurant style tortilla chips 1/2 head iceberg lettuce, washed, trimmed, and shredded 1 can ( 4 ounces/ 113 g) sliced jalapenos, hot medium or mild 1 handful cilantro, washed, trimmed and chopped   INSTRUCTIONS Prepare … Read More

Tebasaki Chicken Wings Sous Vide

  Tebasaki 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 … Read More

Buffalo Hot Wings Sous Vide

Adapted from The Zen KitchenServes 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 (0.9 liters) high smoke point oil, such as peanut oil for deep frying Carrot and celery sticks for serving Ranch dressing for serving For the Buffalo Sauce 1 stick (114 g) unsalted butter, melted 1/2 cup (120 ml) Frank’s Red Hot (or your favorite hot wing sauce) INSTRUCTIONS Fill and preheat the SousVide Supreme to 170F/77C. Season the wings with salt and vacuum seal in cooking pouches in a single layer, using as … Read More

Sous Vide Pale Ale Spinach Cheese Dip

Makes about 8 servings (multiplies easily for bigger crowds) INGREDIENTS 1 pound (456 g) cream cheese, cubed 2 ounces (57 g) smoked Gouda, grated 4 ounces (120 ml) Firestone Union Jack IPA (or your favorite) 1/2 cup (25 g) fresh baby spinach leaves, well-washed and chopped 1/2 medium red bell pepper, stemmed, seeded, and diced, plus some for garnish if desired 1 garlic clove, peeled and pressed 1 tablespoon (15 ml) Dijon mustard 1 teaspoon (5 ml) Herbes de Provence 1 teaspoon (5 ml) salt 1/2 teaspoon (2.5 ml) white pepper 1 sourdough round loaf (optional) for serving   INSTRUCTIONS … Read More

Queso Blanco Dip Sous Vide

Serves 4 to 6 Ingredients 1-1/2 cups (195 g) asadero or Chihuahua cheese*, finely shredded 4 ounces (113 g) diced green chilies 1/4 cup (60 ml) half-and-half 2 tablespoons (20 g) onion, grated 2 teaspoons (10 ml) ground cumin 1/2 teaspoon (2.5 ml) salt 1 serrano pepper, stemmed and finely chopped (seeds optional to your liking)  Instructions Fill and preheat the SousVide Supreme to 175F/80C. Put all 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. Submerge the pouch in the water bath to cook for about 30 minutes, … Read More

Sous Vide Duck Confit Carnitas

Courtesy 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 … Read More