Corned Beef and Cabbage
In the spirit of St. Patrick’s Day, try out this festive new sous vide recipe for corned beef and cabbage. This recipe is from our SousVide Supreme …
Deconstructed Buffalo Wings
Recipe kindly provided by Chef Phillip Foss of Foss Food Trucks, Chicago, IL. Time: 4 hours Temperature: 145F / 63C Serves: 6 INGREDIENTS 30 chicken …
Salmon with Lemon and Dill
Serves 2 INGREDIENTS 2 salmon fillets, 1-inch (2.5 cm) thick, skinned and pin bones removed 2 teaspoons (10 ml) good extra virgin olive oil 2 …
Clover Club Cocktail & Raspberry Syrup
courtesy of Chef Brian McCracken and Chef Dana Tough of Tavern Law, Seattle, WA Here’s a recipe for a gorgeous retro ‘flip’ cocktail made using …
The Perfect Sous Vide Eggs Benedict
Serves 2 INGREDIENTS 4 large eggs 4 slices Canadian bacon (or ham), cooked 4 English muffin halves Dash of paprika 2 sprigs parsley (optional for …
Sous Vide Buttered Baby Beets
The following Buttered Baby Beets sous vide recipe is 1–of–3 sous vide recipes included in the SousVide Supreme User’s Manual—shipping with each sous vide machine. Prep: …
Leg of Lamb and Brussels Sprouts
Courtesy of Sharone Hakman (MasterChef tv star) INGREDIENTS For the lamb 1 boneless leg of lamb 2 tablespoons (30 ml) extra virgin olive oil …
Porcini Encrusted Braised Short Ribs with Golden Beets and Pearl Onions
Recipe courtesy of Sharone Hakman Time: 48 Hours Temperature: 134F / 56C Serves: 8-10 INGREDIENTS 1 pound (0.45 kg) of trimmed boneless beef short ribs 2 packages (1 …
Filet Mignon with Red Wine Marmalade
Serves 4 INGREDIENTS 4 pieces filet mignon (approximately 2-inches/5 cm thick) 2 teaspoons (10 ml) garlic powder 2 teaspoons (10 ml) onion powder Salt …
Steaks in Browned Butter
Serves 1 to 4 Time: Up to 4 hours Ingredients 1 to 4 tender steaks (rib eye or filet mignon) 1 to 2 inches (2.5 …
Basic Flank Steak Sous Vide
Serves 4 Time 8 to 24 hours INGREDIENTS 1-1/2 pounds (0.7 kg) flank steak 1 packet SousVide Supreme Canadian Steak Rub (or your favorite steak …
Triple Threat Meatloaf Sous Vide
Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 4 to 6 INGREDIENTS 2 tablespoons (30 ml) …
Deviled Eggs Sous Vide with Lox and Capers
Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Makes 4 servings (multiplies easily) INGREDIENTS FOR THE HARD-BOILED …
Florentine Scramble Sous Vide
Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 2 INGREDIENTS 1 tablespoon (15 ml) olive oil …
Stuffed Buffalo Burgers Sous Vide
Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 4 (Multiplies easily) INGREDIENTS 1 pound buffalo (or …
Broiled Lamb (or Beef or Bison) Burgers Sous Vide
Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 4 (multiplies easily) INGREDIENTS 1 pound (0.5 kg) ground …
Chicken Caesar Salad Wraps Sous Vide
Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 2 INGREDIENTS 4 ounces chicken tenders* Olive oil …
Goldilox Scramble Sous Vide
Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 2 INGREDIENTS 4 to 6 large eggs 2 …
Chicken Club Salad Wraps Sous Vide
Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 2 INGREDIENTS 4 ounces chicken tenders* Olive oil …
Chicken with 40 Cloves of Garlic
Chicken with 40 Cloves of Garlic Serves 4 Prepared sous vide, this recipe works better with the dark meat of the chicken, since the garlic …