Tzatziki Sauce
Recipe adapted from 6-Week Cure for the Middle Aged Middle, Eades/Eades (Crown 2010) 1/2 medium cucumber, peeled, seeded, and chunked 1/2 cup (4 ounces/120 …
Bacon-infused Bourbon Cordial
Recipe courtesy of Sharone Hakman INGREDIENTS 1 bottle (750 ml) good bourbon 1/4 cup (50 g) brown sugar, loosely packed 2 oranges, for zest only …
Flat Iron Steak with Bourbon Caramelized Onions
Recipe courtesy of Sharone Hakman Serves 4 as a entree; 8 as an appetizer INGREDIENTS 1-1/2 pound flat iron steak Salt, to taste Black pepper, …
Tequila Chicken
Recipe courtesy of Sharone Hakman Serves 2 INGREDIENTS 2 chicken breast halves, boneless and skinless Salt, to taste Black pepper, to taste 2 tablespoons (10 …
Garden Vegetable Salad Sous Vide
Courtesy of Chef Jason Wilson – Crush, Seattle WA Watch Video of Chef Jason Wilson talking about SousVide Supreme Time: 2-8 hours Temperature: 156F/68C …
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 …
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 …
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) …