Sharone Hakman

Courtesy of Sharone Hakman (SharonHakman.com)
Serves 4

INGREDIENTS

• 4 fresh ears of corn, shucked and washed
• salt and pepper to taste
• 1/2 stick (4 tablespoons/56g) butter
• 1 handful fresh cilantro, stems removed, chopped

INSTRUCTIONS

1. Fill and preheat the water oven to 182F/83.5C.
2. Season the corn with salt and pepper on all sides.
3. Put the corn, butter, and cilantro into a large (gallon/3.8 liter) cooking pouch and vacuum seal.
4. Submerge the pouch in the water oven and cook for at least 30 minutes, up to 1 hour. (The corn is delicious right out of the pouch.)
5. If grill marking is desired, preheat an oiled grill or grill pan to high heat.
6. Before serving, sear the ears briefly on the hot grill for added smoky flavor, rotating to put a few grill marks all sides.
7. Serve immediately.

Courtesy of Master Chef’s Sharone Hakman (SharonHakman.com)
Serves 12

INGREDIENTS

For the beef short ribs

• 12 to 14 beef short ribs (about 2 ½ pounds/ 1 kg)
• salt and freshly ground black pepper to taste
• 1 ½ cup (360 ml) commercially prepared barbecue sauce (Hak’s if you have it!)
• 4 tablespoons (57g) butter
• 12 Slider buns or Hawaiian rolls, split
• Slider Slaw (recipe follows)

 For Slider Slaw

• 1 tablespoon (15 ml) cider vinegar
• 3 tablespoons (45 ml) prepared mayonnaise
• 2 teaspoons (10 ml) sugar
• 1 lemon, juice only
• salt and pepper to taste
• 2 cups shredded cabbage or cabbage slaw mix
• black sesame seeds for garnish

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 132F/55C.
2. Lightly season the ribs on all sides with salt and pepper and brush them lightly all over with the barbecue sauce to glaze them.
3. Put the ribs about three to a pouch in a single layer into suitably sized cooking pouches, add the butter in chunks, and vacuum seal.
4. Submerge the pouches in the water oven to cook for 48 hours.
5. Before serving, heat a grill or grill pan to high heat and sear the meat on all sides to caramelize the surfaces.
6. Brush the top and bottom of the slider buns with barbecue sauce.
7. Pull the meat right off the bone and onto slider buns bottoms, top with slaw and bun top, secure with a toothpick.

 For Slider Slaw

1. In a bowl, whisk together the vinegar mayonnaise, sugar, lemon juice, salt and pepper until smooth.
2. Add the cabbage or slaw mix and toss to coat evenly.
3. Use to top sliders or serve as a side dish.

Courtesy of Master Chef star, Sharone Hakman

INGREDIENTS

For the pork belly

• 2-1/2 pounds (1 kg) pork belly
• 1/4 cup (57 g) brown sugar, lightly packed
• 1 tablespoon (15 ml) good bourbon
• 1 teaspoon (5 ml) crushed red chile pepper
• Salt and pepper to taste
• 1 recipe Slider Slaw (follows)
• 12 slider buns

For the Slider Slaw

• 1 tablespoon (15 ml) cider vinegar
• 3 tablespoons (45 ml) prepared mayonnaise
• 2 teaspoons (10 ml) sugar
• 1 lemon, juice only
• salt and pepper to taste
• 2 cups shredded cabbage or cabbage slaw mix
• black sesame seeds for garnish

INSTRUCTIONS

For the pork belly 

1. Fill and preheat the SousVide Supreme to 176F/80C.
2. Put the pork belly, brown sugar, bourbon and crushed red pepper into a large (gallon/3.8 liter) cooking pouch and vacuum seal.
3. Submerge the pouch in the water oven and cook for at least 10 hours, but up to 18 hours will make the meat even more tender.
4. Preheat a grill to medium heat.
5. Season the pork belly on both sides with salt and pepper to taste and grill the pork for 30 to 45 seconds per side to get a tasty crust all around.
6. Slice the belly and transfer to a warm platter.

For the Slider Slaw

1. In a bowl, whisk together the vinegar mayonnaise, sugar, lemon juice, salt and pepper until smooth.
2. Add the cabbage or slaw mix and toss to coat evenly.
3. Use to top sliders or serve as a side dish.

To assemble the sliders

1. Lightly toast the slider buns
2. Brush the bottom bun with barbecue sauce, if desired, and pile on the pork belly and slaw.
3. Top with the other half bun and serve.

INGREDIENTS

• 1 bunch (6 to 8 sprigs) thyme, minced, woody stems discarded
• 4 sprigs rosemary, leaves minced
• 4 to 6 cloves garlic, peeled and minced
• 2 teaspoons (10 ml) kosher salt,
• 1 teaspoon (5 ml) coarse black pepper
• 1 teaspoon (5 ml) ground thyme
• 1 teaspoon (5 ml) garlic powder
• 1 teaspoon (5 ml) paprika
• 1 teaspoon (5 ml) ground coriander
• 1 teaspoon (5 ml) chili powder
• 2 tablespoons (30 ml) softened butter or olive oil.
• 2 rib eyes, bone-in, 1-1/2 inches (3.8 cm) thick

INSTRUCTIONS

1. Fill and preheat the water oven to desired degree of doneness (134F/56.5C for medium rare, 140F/60C for medium, 150F/65.5C for medium well.)
2. In a small bowl, mix together all ingredients, except steaks, stirring until well blended.
3. Spread the rub over all surfaces of the steak and massage into the meat.
4. Put each steak into a small (quart/.9 liter) cooking pouch and vacuum seal.
5. Submerge in the water oven and cook for at least 1-1/2 hour and up to 8 hours (the longer the
6. better for leaner, tougher steaks, such as from bison or grass fed cattle)
7. Remove pouches from the water oven.
8. When ready to serve, preheat and oil a grill or grill pan over high heat.
9. Remove the steaks from the pouches, pat their surfaces dry, and sear over high heat for 30 to 45 seconds per side to impart color, flavor, and grill marks.
10. Serve.

Courtesy of Sharone Hakman

INGREDIENTS

• 1 pound ground chuck or sirloin
• Salt and pepper to taste
• 1 large red onion, peeled and thinly sliced
• 8 slices bacon, cooked crisp and drained
• 4 slices (1 ounce/28g each) cheddar cheese (or your favorite sliced cheese)
• 1 bottle (12 ounces/360 ml) HAK’s Barbecue Sauce, or your favorite brand
• 4 standard burger buns or 8 slider buns

INSTRUCTIONS

1. Fill and preheat the water oven to the desired degree of doneness (134F/56.5C for medium rare, 140F/60C for medium, 150F/65.5C for medium well.)
2. Divide the meat into 4 portions for burgers (8 for sliders) and pat each portion into a firm patty shape.)
3. Season each side of each patty with salt and pepper to taste.
4. Put the patties into a zip-closure bag and into the freezer for about an hour or two to firm them, so they will hold their shape when vacuum sealed.
5. Put the patties into a large (gallon/3.8 liter) cooking pouch and vacuum seal them.
6. Submerge the pouch into the water oven and cook for 1 to 6 hours.
7. Meanwhile, in a skillet over medium heat, sweat the onions in the olive oil and let them caramelize to a golden brown, stirring as needed to prevent them from burning.
8. Preheat an oiled grill or grill pan to high heat.
9. When ready to serve, remove the burgers from the pouch, pat them dry with paper towels, and sear them 30 to 45 seconds on one side.
10. Flip the burgers, top with cheese, if desired and sear another minute or so to melt the cheese. Toast the buns along side, if you desire.
11. Spread barbecue sauce on the toasted buns, add the burger patties, top with bacon and onions and more barbecue sauce, and enjoy!

INGREDIENTS

For the Marinade

• 1-1/2 cups (12 ounces/350 ml) Greek yogurt
• 4 to 6 cloves garlic, peeled and minced
• 1 shallot, peeled and minced
• 1 tablespoon (15 ml) fresh oregano
• 2 lemons, for juice (plus reserve zest of one lemon)
• 1/2 teaspoon (2.5 ml) salt, or to taste
• 1 tablespoon (15 ml) honey
• 3 tablespoons (45 ml) olive oil (or more if needed for consistency)
• 1/2 teaspoon (2.5 ml) smoked paprika
• 1/4 teaspoon cayenne pepper, or to taste
• Pinch ground coriander

For the Kabobs

• 2 chicken breast halves (boneless, skinless) cut into 1-inch (2.5 cm) chunks
• 1 large red onion, peeled and cut into 8 wedges
• 4 large crimini mushrooms, brushed and cut in half
• 1 large red bell pepper, cored and cut into chunks
• 1 large green or yellow pepper, cored and cut into chunks
• 4 to 6 (10 to 12 inch/ 25 to 30 cm) wooden skewers (pre-soaked in water)

INSTRUCTIONS

1. In a medium bowl, combine all marinade ingredients and mix thoroughly. The marinade should be thick, but pourable; if needed, add more olive oil to thin it. Set aside.
2. Assemble the kabobs. Divide the ingredients into four portions and thread them onto skewers, alternating ingredients to be sure each skewer has a full assortment of peppers, onions, mushrooms, and chicken.
3. Snip the sharp tips off the skewers with kitchen shears when you are finished.
4. Put the skewers into a baking pan or gallon zip-closure pouch and pour the marinade over them, turning to coat on all sides. Cover or zip the bag closed.
5. Refrigerate and marinate the kabobs for at least 30 minutes and as long as over night.
6. Meanwhile, fill and preheat the water oven to 146F/63.5C.
7. Remove the kabobs from the marinade, wiping the excess gently away, and vacuum seal one (or at most two) skewers in a large (gallon/3.8 liter) cooking pouch. Take care not to let the skewer pierce the pouch when sealing.
8. Submerge the pouches in the water oven and cook for at least 1 hour. (Up to 2 hours will not affect the texture.)
9. Preheat an oiled grill or grill pan to high heat.
10. Remove the kabobs from the pouches, pat them dry with paper towels, and sear over the high heat for 30 to 45 seconds a side, turning often until every side is seared.
11. Serve.

Courtesy of Sharone Hakman www.sharonehakman.com

INGREDIENTS

• 1 lemon, for zest
• 1 lime, for zest
• 1 orange, for zest
• 3 ounces (90 ml) agave nectar
• 2 sprigs fresh rosemary
• 1 fifth (750 ml) silver tequila

INSTRUCTIONS

1. Fill and preheat the water oven to 165F/74C.
2. With a sharp vegetable peeler, remove strips of zest from the lemon, lime, and orange.
3. Put the zest and all remaining ingredients into a large (gallon/3.8 liter) zip-closure cooking pouch and slowly submerge to remove most of the air from the pouch and zip it closed.
4. Submerge the pouch in the water oven and cook for 30-45 minutes. (The longer you leave it, the more the flavors will intensify.)
5. Remove the pouch from the water bath and quick chill it, submerged in an ice bath (half ice/half water) for 15 to 20 minutes.
6. Strain the infusion through a fine mesh sieve and discard the solids.
7. Pour the infusion into a clean bottle (the tequila bottle works well), recap tightly, and store in the refrigerator until serving.
8. Serve chilled, straight up or over ice, or with your favorite margarita mixers.

From Episode 8 – Sous Vide Basics Cooking Video Series with Sharone Hakman

Serve with Sous Vide Ribeye Steak

INGREDIENTS

• 1 red beet, peeled
• 1 yellow beet, peeled
• 1 turnip, peeled
• 5 to 6 cippolini or pearl onions, peeled
• 1 teaspoon (5 ml) olive oil
• 1 tablespoon (15 ml) butter
• salt and pepper to taste

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 182F/83C.
2. Chop the beets and turnips into 1-inch pieces or, if desired, scoop into small rounds with a melon baller.
3. Sprinkle the vegetables with salt and pepper and put each vegetable into its own small (quart/0.9 liter) vacuum pouch and vacuum seal.
4. Season the onions with salt and pepper and put them into a small (quart/0.9 liter) cooking pouch; add the olive oil and butter and vacuum seal.
5. Submerge the pouches in the water oven and cook for 1 to 1 ½ hours.
6. Remove the onion pouch from the water oven, open the pouch, and drain off the accumulated liquid.
7. Pour the onions into a skillet, over medium high heat, and sauté for about 3 minutes until they become light golden.
8. Remove the remaining vegetable pouches and open them.
9. Arrange vegetables on a serving plate and enjoy.

To serve as Sharone does in Episode 8: Arrange the cooked vegetables and onions on the center of serving plates and top with slices of ribeye. Garnish with a sprig of rosemary and serve.

From Episode 8 – Sous Vide Basics Cooking Video Series with Sharone Hakman

Serve with Sous Vide Veggies

INGREDIENTS

• 2 (8 ounce/240 g each) ribeye steaks
• salt and pepper to taste
• 2 sprigs rosemary
• 2 sprigs thyme
• 2 tablespoons (30 ml) butter
• 6 whole garlic cloves, peeled
• 1 teaspoon (5 ml) olive oil for searing

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to your preferred degree of doneness (120F/49C rare; 134F/56.5C medium rare; 140F/60C medium; 150F/65.5C medium well)
2. Lightly season the steaks with salt and pepper and put them each into a small (quart/0.9 liter) vacuum pouch.
3. Add half the garlic and herbs to each pouch.
4. Submerge the pouches in the water oven and cook for at least 45 minutes (but up to 4 hours.)
5. When ready to serve, add oil to a skillet over high heat.
6. Remove the steaks from the pouches, pat dry, and sear in the skillet for 30 seconds per side to caramelize the surface.
7. Serve.

From Episode 6 – Sous Vide Basics Cooking Video Series with Sharone Hakman
Serves 2

INGREDIENTS

• 2 cups (300 g) strawberries, hulled and sliced into thick pieces
• 2 teaspoons (10 ml) sugar
• 1/4 cup (2 ounces/60 ml) sparkling white wine or champagne
• 2 tablespoons (30 ml) whipped cream, sweetened if desired
• fresh mint, for garnish

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 183F/84C.
2. Put the berries into a small (quart/0.9 liter) cooking pouch*, add the sugar and champagne, and vacuum seal. (Take care if using a suction vacuum sealer not to allow any liquid to enter the suction chamber.)
3. Submerge the pouch in the water oven and cook for 10 minute (or up to 30 minutes.)
4. Remove pouch and allow berries to cool to room temperature.
5. Scoop berries into a martini glass and top with whipped cream and a sprig of mint for an elegant presentation.

*Try the new SousVide Supreme Zip Pouches and use the Archimedes Principle to seal liquid rich foods easily without suction.

From Episode 5 – Sous Vide Basics Cooking Video Series with Sharone Hakman 

INGREDIENTS

• 2 (6 ounce/ 180 g each) boneless, skinless chicken breasts
• 1 Garlic Herb Seasoning Sheet (or your favorite seasoning blend)
• Salt and pepper to taste

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 146F/63.5C.
2. Season one side of the chicken breasts with salt and pepper.
3. Cut the Seasoning Sheet in half and position one-half sheet on the unsalted side of each breast (or lightly sprinkle the surface with your favorite seasoning blend for poultry).
4. Put the breasts into small (quart/ 0.9 liter) cooking pouch and vacuum seal.
5. Submerge the pouch into the water oven and cook for at least 1 hour (or up to 4 hours).
6. Remove breasts and serve straight from the pouch – or, if desired, sear the surface of the breasts in butter in a hot skillet to impart gold color and savory flavor.

From Episode 3 – Sous Vide Basics Cooking Video Series with Sharone Hakman

INGREDIENTS

• 1 bunch heirloom (or small, young) carrots, washed and trimmed of green tops
• 1 teaspoon (5 ml) olive oil
• Salt and pepper to taste

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 183F/84C.
2. Put whole carrots into a small (quart/0.9 liter) cooking pouch.
3. Add a drizzle of olive oil and a sprinkle of salt and pepper to the pouch and vacuum seal.
4. Submerge the pouch in the water oven and cook for 1 hour.
5. Remove carrots from pouch and serve.