SousVide Chicken Thighs

Adapted from a recipe by Michelle Tam www.nomnompaleo.comServes 3 to 6 INGREDIENTS 6 chicken thighs, skin-on, boneless (or bone-in, deboned)Kosher saltfreshly ground black peppergarlic powder and dried thyme to season (or your favorite herbs/seasonings) DIRECTIONS Fill and preheat the SousVide Supreme to 150F/65C. Flatten the thighs and pat them dry; sprinkle the flesh side with salt and pepper and some garlic powder and dried thyme (or your preferred seasoning blend for chicken.) Add a generous pat of butter to each thigh, put them into a cooking pouch, and vacuum seal. Submerge in the water oven to cook for 1½ hours … Read More

Bacon Gruyere SousVide Egg Bites

Makes 6 INGREDIENTS 3 strips thick bacon, cut in half 6 large eggs ½ cup shredded Gruyere 1/4 cup small curd cottage cheese 1/4 teaspoon sea salt 1/8 teaspoon black pepper 1 tablespoon finely chopped parsley or chives chopped green onions or herbs for garnish, if desired Note: You’ll need a 6-cup silicone muffin tin or 6 ramekins DIRECTIONS To properly set the level of water in the SousVide Supreme: a. Raise the perforated bottom grill by placing it atop a non-rusting/stainless baking rack. b. Fill the wells of a 6-well silicone muffin pan (or the ramekins) with water and … Read More

Asian Inspired Chicken Breasts

Courtesy of TopChef Master Chef Richard Blais Serves 4 INGREDIENTS 4 chicken breasts, skinless and trimmed 2 quarts (1.8 liters) water 4 teaspoons (20 ml) salt 2 teaspoons (10 ml) sugar 1 tablespoon (30 ml) poultry seasoning 3 tablespoons (45 ml) butter 1 teaspoon (5 ml) lemon zest 1 teaspoon (5 ml) sliced red Thai chili 1 teaspoon (5 ml) garlic powder white pepper to taste 1 tablespoon high-smoke point vegetable oil (for searing) DIRECTIONS 1. Preheat SousVide Supreme to 143F/62C In a large zip closure bag or bowl, combine the water, salt, sugar, and poultry seasoning. Add chicken breasts … Read More

Apple Pie Whiskey

Makes 750 ml INGREDIENTS• 750 ml Jameson Irish Whiskey (or your favorite)• 2 apples,* cored and sliced• 2 cinnamon sticks• 1 teaspoon whole cloves• 1 tablespoon honey*Select a good ‘pie’ apple that is sweet and tart and flavorful, such as Northern Spy, Jonagold, Honeycrisp, Granny Smith, or Braeburn. DIRECTIONS Fill and preheat the water oven to 137F/58C. Put all ingredients into a large (1 gal/3.8 liter) zip-closure cooking pouch and use the displacement method to remove the air and zip the seal. Submerge in the water oven to cook for 2 hours. Remove the pouch and quick chill in an … Read More

SousVide Peppers and Onions (Fajita Veggies)

INGREDIENTS• 1 green bell pepper, seeded, stemmed, and sliced• 1 red bell pepper, seeded, stemmed, and sliced• ½ medium red onion, peeled and sliced• 1 tablespoon olive oil• ½ teaspoon sea salt• ¼ teaspoon ground black pepper DIRECTIONS Fill and preheat the water oven to 175F/80C. Put all ingredients into a large (gallon/0.9liter) cooking pouch and toss to coat with the oil and seasonings. Vacuum seal the pouch and submerge in the water oven to cook for 30 minutes. Serve immediately or quick chill in an ice water bath ( ½ ice, ½ water) for 15 minutes and refrigerate until … Read More