Lamb with Tomato Confit
Courtesy of Chef Jason Wilson (Crush, Seattle, WA) Serves 4 INGREDIENTS 1 rack fresh lamb (American, New Zealand, or Scottish) 1 tablespoon (15 ml) kosher …
Beef Tenderloin with Pesto and Asparagus
Courtesy of Chef Jason Wilson (Crush, Seattle, WA) Serves 4 INGREDIENTS 4 portions (6 ounces/170 g each) beef tenderloin (naturally raised if available) 1 tablespoon …
King Salmon – Simple and Delicious
Courtesy of Jason Wilson (Crush, Seattle, WA) INGREDIENTS 4 portions (6 ounces/170 g each) fresh King salmon, bones removed, skin optional (if reserving skin, remember …
Korean Style Kalbi Short Ribs
Courtesy of Chef Jason Wilson (Crush, Seattle, WA) Serves 4 INGREDIENTS 16 “Korean Style” crosscut beef short ribs 2 cups (320 g) cooked rice, for …
Sassafras Scented Duck Breast with Soubise & Huckleberries
Courtesy of Chef Jason Wilson of Crush, Seattle, WA Serves 4 INGREDIENTS For the soubise 1 yellow onion, peeled and rough chopped 1 shallot, peeled …
Herb Roasted Spring Lamb Loin
Courtesy of Chef Jason Wilson of Crush, Seattle, WA Serves 4 INGREDIENTS 2 pounds (1 kg) spring lamb loin, cleaned of silver skin and fat …
An Interview with Chef Jason Wilson
Chef Jason Wilson is a James Beard Award Winner and the owner of Seattle’s Crush restaurant. He is also a devoted SousVide Supreme user. After …
Thai Glazed Pork Ribs
with Watermelon Jicama Salsa Watch the Sous Vide Gourmet Cooking Video Series to see how to prepare this dish. Courtesy of Chef Jason Wilson, Crush, Seattle, …
Saffron-scented Halibut
with Tomato Basil Compote and Zucchini Watch the Sous Vide Gourmet Cooking Video Series to see how to prepare this dish. Courtesy of Chef Jason …
Tuscan Rib Eye Steak
With Bacon Potatoes & Balsamic Onions Courtesy of Chef Jason Wilson (Crush, Seattle) Serves 4 Watch the Sous Vide Gourmet Cooking Video Series to see how …
Herb Roasted Pheasant Breast
With Asparagus & Pickled Mushrooms Watch the Sous Vide Gourmet Cooking Video Series to see how to prepare this dish. Courtesy of Chef Jason Wilson, …
Pork Belly Sous Vide
Courtesy of Chef Jason Wilson (Crush, Seattle) Serves 6 INGREDIENTS 2 pounds (0.9 kg) fresh pork belly, cut into four even pieces 2 tablespoons (30 …
Basic Short Ribs
Courtesy of Chef Jason Wilson (Crush, Seattle) Serves 6 INGREDIENTS For the beef short ribs 6 (7-ounce/200 g) beef short ribs 2 tablespoons (30 ml) …
Featured Video: Chef Jason Wilson
Gourmet Cooking Made Countertop Easy! Elite chefs have known for decades that sous vide cooking offers the most reliable method for producing perfectly cooked foods …