Author Archives: SousVide Supreme

Sous Vide Jerk Chicken

Courtesy of Tom and Linda Ryalls (svkitchen.com) Serves 4 to 6 INGREDIENTS ½ cup (120 ml) spiced rum, such as Captain Morgan ¼ cup (60 ml) soy sauce ¼ cup (60 ml) cider vinegar Juice and zest of 4 limes ¼ cup (50 g) dark brown sugar 1 tablespoon (15 ml) black peppercorns, cracked 1 teaspoon (5 ml) ground allspice 1 teaspoon (5 ml) ground nutmeg 1 teaspoon (5 ml) ground cinnamon ½ teaspoon (2.5 ml) ground cloves 4 teaspoons minced garlic 2 teaspoons (10 ml) minced ginger 6 scallions (green and white parts), sliced 3 Scotch bonnet or habañero … Read More

Parmesan Vegetable Minestrone

Courtesy of Chef Sean Heather (Judas Goat Tavern, Vancouver, BC) Serves 4 INGREDIENTS 1-1/2 cups (250 g) peeled and diced onion 1 cup (200 g) peeled and diced carrot 1/3 cup (100 g) diced celery 3/4 ounce (20 g) Parmesan rind (if you’ve got it) 2 cloves garlic (peeled and pressed) 2 teaspoons (10 g) tomato paste salt to taste 5-1/2 cups (1.25 liters) water 1 cup (150 g) canned cannellini beans, rinsed and drained 1/3 cup (100 g) cooked orzo 4 fresh basil leaves, chopped (or to taste) 1 sprig fresh rosemary, leaves only, minced (or to taste) Olive … Read More

Gourmet Sous Vide Burgers Kick off the Summer

The summer grilling season officially begins, in the US at any rate, with Memorial Day weekend. For folks who love to picnic or dine al fresco, it’s a red letter day when the covers come off the grill and patio furniture and living moves outdoors. Whether your favorite main dish is steaks, baby backs, tender pulled pork, chicken, or the great American cheeseburger, adding sous vide cooking to your routine can make it simple and foolproof to put a perfect barbecue on the table. No more sweating over the grill while your guests party–you can do most of the cooking … Read More

Burgers Kicked Up!

Serves 4 INGREDIENTS For the beef patties 1-1/2 pounds (680 g) ground bison or lean ground beef 1 tablespoon (15 ml) Worchestershire sauce 2 tablespoons (30 ml) olive oil Salt and pepper to taste 2 whole roasted canned green chiles, drained and split in half lengthwise 1/2 cup (65 g) shredded cheddar or jack cheese For the burgers 4 onion rolls or large hamburger buns Chipotle Mayo (recipe follows) Hot Pepper Mustard (recipe follows) ‘All The Fixins’ — Lettuce, tomato, onion — as desired For the Chipotle Mayo Makes 1/2 cup (120 ml) 1/2 cup (120 ml) good mayonnaise (homemade … Read More

Spring Rhubarb “Sweet & Sour”

Courtesy of Chef Damon Baehrel (www.damonbaehrel.com) Yield: Approximately 2 cups (16 ounces/ 455g) INGREDIENTS 2 ounces (60 ml) white grape juice 2 ounces (60 ml) white wine vinegar 1/4 cup (57 g) granulated turbinado sugar 1ounce (28.5 g) dried strawberries 1 teaspoon (5 ml) sea salt 8 stalks (about1 pound/455g) fresh rhubarb, unpeeled, cut into 4-inch (10 cm) pieces   INSTRUCTIONS Preheat the SousVide Supreme to 135F/57C. In a sauce pan over medium heat, combine grape juice, vinegar, sugar, dried strawberries, and salt. Bring the mixture to a light simmer (about 195F/90.5C), remove from heat, and chill completely in a … Read More

No-Fuss Sous Vide Ribs

INGREDIENTS 1 half-rack baby back ribs 1/2 cup barbecue sauce 1-2 dashes Liquid Smoke   INSTRUCTIONS Preheat the SousVide Supreme to 134F/57C. Put a half rack of baby back ribs into a large (gallon/3.8 liter) zip-closure cooking pouch, with valve or without. (Do as many as 4 half racks at a time in the SousVide Supreme.) Pour ½ cup (240 ml) of your favorite barbecue sauce right into the pouch(es) and massage the ribs through the pouch to coat with the sauce. Add a few dashes of Liquid Smoke (or other hickory smoke flavoring) to the pouch. Use the displacement … Read More

Sous Vide French Toast

Courtesy of Recipe Contest Winner Adam Fields Serves 4 INGREDIENTS 8 eggs 3/4 cup (240 ml) milk 1 splash vanilla 1 pinch salt 2 large pieces day-old challah 2 tablespoons (28 g) unsalted butter, for frying   INSTRUCTIONS Fill and preheat the SousVide Supreme to 147F/ 64C. In a bowl, mix eggs, milk, vanilla, and salt until well blended. Put two slices of challah into a small (quart/0.9 liter) zip-closure cooking pouch and pour in the egg mixture. Close the zipper seal of the pouch and shake to completely coat the slices with the egg mixture, then remove the air … Read More

Easy Weeknight Chili Con Carne

Serves 4 This recipe is part of our “Weeknight Meals in Minutes” series. The staple ingredients can be prepared in advance, then used to create easy, delicious weeknight meals that are ready in minutes. STAPLE INGREDIENTS (previously prepared) 1 flank steak, cooked sous vide, thawed if frozen, diced to ½-inch ADDITIONAL INGREDIENTS 3 tablespoons (45 ml) rendered bacon fat or oil 1 small onion, peeled and diced 1 clove garlic, peeled and minced 2 tablespoons (30 ml) chili powder 1 tablespoon (15 ml) smoked paprika 1 tablespoon (15 ml) ground cumin 1 teaspoon (5 ml) garlic powder 1 teaspoon (5 … Read More

Easy Weeknight Beef Stew

Serves 4 This recipe is part of our “Weeknight Meals in Minutes” series. The staple ingredients can be prepared in advance, then used to create easy, delicious weeknight meals that are ready in minutes. STAPLE INGREDIENTS (previously prepared) 1 pouch cooked flank steak 1 pouch cooked potatoes 1 pouch cooked carrots ADDITIONAL INGREDIENTS 2 tablespoons (30 ml) olive oil 1 clove garlic, peeled and minced 1 small yellow onion, peeled and sliced 1 bay leaf 2 tablespoons (30 ml) flour 1 quart (0.9 liters) beef broth 1 cup (128 g) frozen green peas 1 cup (128 g) frozen corn kernels … Read More

Easy Weeknight Steak Fajitas

Serves 4 This recipe is part of our “Weeknight Meals in Minutes” series. The staple ingredients can be prepared in advance, then used to create easy, delicious weeknight meals that are ready in minutes. STAPLE INGREDIENTS (previously prepared) 1 pouch flank steak, cooked, thawed if frozen 1 pouch peppers and onions, thawed if frozen ADDITIONAL INGREDIENTS 2 tablespoons (30 ml) fajita seasoning 10 to 12 small flour tortillas 1/2 small head iceberg lettuce, shredded finely 2 tomatoes, seeded and diced 1 avocado, peeled and sliced and doused with lime juice 2 limes 4 tablespoons (60ml) sour cream   INSTRUCTIONS Fill … Read More

Chicken with Spanish Rice and Veggies

Serves 4 This recipe is part of our “Weeknight Meals in Minutes” series. The staple ingredients can be prepared in advance, then used to create easy, delicious weeknight meals that are ready in minutes. STAPLE INGREDIENTS  – previously prepared: 1 pouch (of 2) boneless, skinless chicken breasts, cooked, thawed if frozen 1 pouch cooked rice 1 pouch cooked peppers and onions ADDITIONAL INGREDIENTS: 2 tablespoons olive oil 4 cloves garlic, peeled and minced 1 teaspoon smoked paprika Salt and pepper to taste 1 can (2.25 ounces/64 g) sliced black (ripe) olives, drained 1 cup (240 ml) tomato sauce 2 tablespoons (30 ml) … Read More

Easy Weeknight Chicken Caesar Wraps

Serves 4 This recipe is part of our “Weeknight Meals in Minutes” series. The staple ingredients can be prepared in advance, then used to create easy, delicious weeknight meals that are ready in minutes. STAPLE INGREDIENTS – previously prepared 1 pouch (of 2) boneless, skinless chicken breasts, cooked, thawed if frozen ADDITIONAL INGREDIENTS Olive oil 4 cups romaine lettuce, chopped 4 tablespoons (60 ml) Caesar dressing, commercial 4 tablespoons (60ml) grated Parmesan cheese 1 handful of seasoned croutons, crushed 4 large tortilla wraps 1 lemon 4 large fresh pears or apples, washed, sliced and rubbed with lemon 1 bunch red or … Read More