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Makes 4 cocktails

INGREDIENTS

• 16 ounces (480 ml) cachaça (Brazilian sugar cane brandy)
• 4 ounces (120 ml) Lime-infused Simple Syrup
• 4 ounces (120 ml) freshly squeeze limejuice
• plenty of cracked ice
• 4 lime wheels, for garnishing each glass

DIRECTIONS

1. Put ice into a 2 quart pitcher.
2. Add all ingredients, except lime wheel garnish
3. Stir until well chilled
4. Add fresh cracked ice to four glasses, fill with the cocktail, and garnish with a fresh lime wheel.

Serves 4

INGREDIENTS

• 4 slices thick bacon, diced
• 1 small onion, peeled and chopped
• 1 garlic clove, peeled and minced
• medium sweet potato, peeled and diced
• 1 small red bell pepper, stemmed, seeded, and diced
• 3 medium tomatoes, trimmed and diced
• 3 cup (760 ml) chicken or vegetable stock
• 1 cup (200 g) black beans, well-rinsed
• salt and pepper to taste
• 4 meaty pork ribs, cooked, and meat pulled from the bone (Basic Baby Back Ribs) (leftovers are great for this!)
• 2 Sweet and Sticky Sausages, cooked and sliced (leftovers are great!)
• 1 mango, peeled, seeded and diced
• chopped fresh cilantro, for garnish

For serving

• 2 cups (320 g) cooked Arroz Braziliero
• 1 fresh orange, sliced

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 195F/90.5C
2. In a skillet on the stovetop, fry the bacon until cooked.
3. Add the onion and garlic and continue to cook until transparent. Remove from heat and cool slightly.
4. Add the bacon, onions and garlic, and all remaining ingredients, except the cooked meats, mango, and cilantro, to a large (gallon/3.8 liter) zip-closure cooking pouch and, using the displacement method (Archimedes’ Principle), remove the air and zip the seal.
5. Submerge the pouch in the water oven to cook for 3 hours.
6. Put the cooked meat and mangos into a cooking pouch and vacuum seal.
7. Reduce the temperature of the water oven to 158F/70C adding ice cubes or chilled water to speed the fall.
8. Submerge the pouch of meat in the water oven, along side the beans, to warm for 30 minutes.
9. Remove the pouches and pour them both into a warmed tureen.
10. Stir to mix, garnish with the cilantro, and serve with Arroz Braziliero and sliced fresh oranges.

Serves 6

INGREDIENTS

• ¼ cup (60 ml) olive oil
• 2 onions, peeled and finely chopped
• 1 ½ cups (316 g) rice
• 1 1/2 cups (360 ml) chicken or vegetable stock
• 1 can (14 ounces/410 g) canned diced tomatoes and their juice
• ½ teaspoon (2.5 ml) salt or to taste
• ¼ teaspoon (1.25 ml) ground black pepper or to taste
• 6 sprigs fresh cilantro, for garnish

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 183F/84C.
2. In a skillet on the stove top, heat the olive oil and sauté the onions until limp.
3. Add the rice and stir to coat. Set aside to cool slightly.
4. When cool, put the rice into a large zip-closure cooking pouch, add the chicken or vegetable stock and the tomatoes and their juice, and season with the salt and pepper.
5. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
6. Submerge the pouch in the water oven to cook for 45 minutes.
7. Remove, fluff the rice with a fork, and transfer to a warm serving bow.
8. Garnish with the cilantro and serve!

Courtesy of Camille Koppenberg (Camille in the Kitchen)
Serves 2 as a meal, 4 as an appetizer

INGREDIENTS
For the chicken

• 1 chicken breast
• salt and pepper
• a few sprigs fresh cilantro

For the peanut sauce

• ¼ cup (45 g) peanut butter
• 2 tablespoons (30 ml) rice wine vinegar
• ½ tablespoon (7.5 ml) soy sauce
• ½ tablespoon (7.5 ml) agave nectar
• ¼ teaspoon (1.25 ml) sesame oil
• ½ tablespoon (7.5 ml) sambal oelek chili paste (if available, or Sriracha)

For the spring roll assembly

• 1 package rice wrappers
• thinly sliced sous vide chicken breast (from above)
• 2 cups (370 g) Quinoa Sushi ‘Rice’ (recipe follows)
• ½ avocado, peeled, seeded, and sliced thinly
• ½ cucumber, peeled (if desired), seeded, and sliced into matchsticks
• 2 small carrots, peeled and sliced into matchsticks,
• 2 green onions, trimmed and chopped (about ¼ cup/57 g)
• ½ cup (20 g) chopped fresh cilantro

DIRECTIONS

1. Fill and preheat the SousVide Supreme water bath to 140F/60C.
2. Liberally season the chicken breast with salt and pepper.
3. Put the breast into a cooking pouch along with a few sprigs of cilantro and vacuum seal
4. Submerge the pouch in the water bath to cook for 1½ hours.
5. Remove the chicken and submerge the pouch in ice water to quick chill and refrigerate for at least 2 hours or overnight.
6. When ready to assemble the spring rolls, make the peanut sauce in a small bowl, by whisking together the sauce ingredients. If too thick add water and if too thin add more peanut butter. Set aside.
7. Assemble the spring rolls:
   1. Prepare your work area by laying down a damp tea towel
   2. Line a baking pan with wet paper towels (to receive the spring rolls)
   3. Pour warm water into a pie pan or shallow bowl (large enough to lay a rice wrapper flat)
   4. Dip a rice wrapper into the warm water, leaving just long enough to soften (about 1 minute).
   5. Lay the softened wrapper flat on the damp tea towel
   6. in the middle of the wrapper  center two slices of avocado and top with two pieces of sliced chicken. Top these with a spoon of quinoa, and the cucumber, carrot, green onions and cilantro.
   7. Fold the sides over the filling and roll the wrapper like a burrito, gently, but tightly. (If you rip the wrapper, it’s ok! You can double wrap.)
8. Serve the spring rolls with the peanut sauce for dipping.

Alternative: If you don’t want rolls, you can also make a delicious Chicken Quinoa Salad. For each serving, simply mound ½ cup (57 g) cooked Quinoa Sushi ‘Rice’ into a bowl, add slices of chicken and avocado, and top with sliced cucumber, green onions, matchstick carrots, and fresh cilantro.

Quinoa Sushi ‘Rice’
Makes about 2 cups (370 g)

INGREDIENTS

• 1 cup (170 g) uncooked quinoa
• 1 ½ cups (360 ml) water
• ¼ teaspoon (1.25 ml) salt
• 1 tablespoon (15 ml) rice wine vinegar
• 1 tablespoon (12 g) sugar

DIRECTIONS

1. Put the quinoa and water into a saucepan on the stovetop over medium high heat and bring to a boil.
2. Reduce heat to simmer, cover, and cook for 15 to 20 minutes, until the quinoa is tender.
3. Dissolve the sugar into the vinegar and stir this mixture into the hot rice.
4. Allow to completely cool for using in spring rolls or in quinoa salad.

Courtesy of Chef Craig Plainfield
Serves 4

INGREDIENTS

• 4 eggs
• 4 cups Yukon gold potatoes, peeled and diced
• 1 cup (about 2 stalks) celery, trimmed and diced
• 3/4 cup (about 6) green onions, trimmed and diced
• 3/4 cup (about 1 ½) red or green bell peppers, stemmed, seeded, and diced
• ½ cup (about 8 slices) crisp bacon, chopped
• ¼ cup (60 ml volume) dill pickles, chopped
• ½ cup (120 ml) extra virgin olive oil
• ¼ cup (60 ml) white wine vinegar
• 2 teaspoons (10 ml) smoked salt
• 1 teaspoon (5 ml) black pepper
• 1 teaspoon (5 ml) chili flakes, (optional)
• 1 tablespoon (5 ml) Dijon mustard
• ½ cup (120 ml) mayonnaise, homemade or a top quality brand
• ½ cup (120 ml) thick Greek-style yogurt

DIRECTIONS

1. Fill and preheat the Sous Vide Supreme water oven to 167 degrees.
2. Put the eggs, in their shells, directly into the water oven (no pouch needed) and cook for 45 minutes. Remove the eggs and submerge in an ice water bath until cold.
3. Raise the temperature of the water oven to 183F/84C.
4. Put the diced potatoes, in a single layer, into a cooking pouch and vacuum seal.
5. Submerge the pouch and cook the potatoes for 1 hour.
6. Remove the pouch and squeeze a potato cube through the pouch to test doneness. It should crush with just a bit of yield. If the potatoes are not done return them to the water oven and cook them until they are done.
7. Meanwhile, in a large bowl, add the celery, green onions, peppers, bacon, and pickles and combine. Peel and dice the eggs and add them to the bowl. Toss together all of the ingredients until completely mixed.
8. Remove the potatoes from the water oven and open the pouch. Drain away any pouch liquid and pour the potatoes into the bowl on top of the vegetables.
9. Immediately drizzle the oil over the hot potatoes. Then drizzle the vinegar over the potatoes. Then sprinkle the salt, pepper and chili flakes over the potatoes.
10. In a small bowl, mix the mustard, mayonnaise, and yogurt together and pour this dressing over the potatoes.
11. Mix the salad very gently but thoroughly. Chill well and serve.

Courtesy of Steve Cylka (The Black Peppercorn and author of the Everything Guide to Sous Vide Cooking, Adams Media 2015)
Serves 2 to 3

INGREDIENTS

• 1 rack back ribs

For the marinade

• 1/2 cup (120 ml) soy sauce
• 1/3 cup (80 ml) hoisin sauce
• 1/4 cup (50 g) brown sugar
• 2 tablespoons (30 ml) sesame oil
• 4 garlic cloves, peeled and minced
• 1/2 inch (1.25 cm) piece fresh ginger, peeled and grated
• 1 to 2 tablespoons (15 to 30 ml) Sriracha sauce

For garnish

• 3 tablespoons (30 g ) toasted sesame seeds.
• 6 green onions, trimmed and sliced

DIRECTIONS

1. Peel the thin membrane off the back of the ribs and cut them into individual rib portions.
2. In a small bowl, whisk all the marinade ingredients together.
3. Put ribs into a large bowl or zip-closure bag and pour the marinade over them. Toss the ribs to ensure they are completely coated in the marinade. Cover the bowl with plastic wrap or zip seal and refrigerate for 2 to 3 hours.
4. Midway through the marinating process, turn the ribs around to make sure all the sides get coated in enough marinade.
5. Fill and preheat the Sous Vide Supreme water oven to 160F/71C.
6. Put the ribs (about 5 at a time) in a single layer into small (quart/0.9 liter) cooking pouches and vacuum seal.
7. There should be about 1/2 cup (120 ml) of the marinade left in the bowl. Keep it in the fridge to make a glaze later.
8. Submerge the ribs in the water oven to cook for 18 hours.
9. With about 30 minutes of cooking time left for the ribs, heat the reserved marinade in a small saucepan on medium/low heat to cook; reduce by about half to a nice glaze.
10. Meanwhile, preheat oven to 425F.
11. Remove the pouches of ribs from the water oven and open and, using tongs, transfer the ribs to a broiling pan.
12. Brush the ribs with some of the glaze and put them in the oven for 5 minutes.
13. After 5 minutes, brush the ribs with glaze once more and put them back in the oven for another 5 minutes.
14. Arrange on a serving platter and garnish with sesame seeds and green onions.

Courtesy of Adriana Martin (AdrianasBestRecipes.com)
Makes about 4 cups (960 ml)

INGREDIENTS

• 3 ounces (85 g) small Brazilian chili peppers*, whole
• 2 cups (330 g) fresh pineapple, diced in chunks
• 1 large purple onion, peeled and cut in rounds or juliennes
• 1 teaspoon (5 ml) pickling spice
• 1 teaspoon (5 ml) ground red pepper
• 1 1/2 teaspoons (7.5 ml) ground pink salt (or pickling salt)
• 1/3 cup (80 ml) apple cider vinegar

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 140F/60C.
2. Add all ingredients to a zip closure cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air from the pouch and zip the seal.
3. Submerge in the water oven and cook for 30 minutes.
4. Remove from the water bath and quick chill, submerged in ice water, for 20 minutes. Transfer to a clean glass jar, with a tight fitting lid and refrigerate until ready to use (for up to a week.)

*Typical Brazilian varieties include: pimenta malagueta, cayenne, cumari de pere, arbol, fildalga, biquinho

Courtesy of Adriana Martin (AdrianasBestRecipes.com)
Serves 6

INGREDIENTS

• 2 ounces (57 g) achiote paste
• 1 tablespoon (15 ml) Mexican oregano
• 1 tablespoon (15 ml) Sazon seasoning with cumin, pepper and salt
• 1 cup (240 ml) orange juice
• 1/2 cup (120 ml) apple cider vinegar
• 2 cloves garlic, peeled and chopped
• 1/2 cup (120 ml) olive oil
• 1 pound (.45 kg) boneless pork ribs
• 1/2 purple onion, peeled and cut in rounds
• 1 orange, cut in rounds

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 149F/65C.
2. Meanwhile, make the pibil marinade by whisking together the achiote paste, oregano, Sazon seasoning, and orange juice in a bowl. When the paste is thoroughly dissolved, add the vinegar and whisk to combine.
3. Put the ribs into a large zip-closure cooking pouch; add the marinade, along with the garlic and the olive oil.
4. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
5. Submerge the pouch in the water oven and cook the meat for 24 to 48 hours until tender.
6. Prior to serving, heat a well-oiled grill or grill pan to high heat.
7. Remove the ribs from the pouch and sear on both sides for color and flavor.
8. Serve family style with your favorite vegetables; also delicious paired with sous vide cooked Spicy Pickled Pineapple.

Recipe and photograph courtesy of Adriana Martin (adrianasbestrecipes.com)
Serves 2

INGREDIENTS

• 2 large eggs*, at room temperature
• 2 corn tostadas
• 2 tablespoons (30 ml) cooked black beans, warmed
• 2 teaspoons (10 ml) salsa taquera, chile de arbol, or salsa verde sauce
• 2 sprigs cilantro, chopped
• 2 teaspoons (10 g) crumbled queso fresco

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 162F/72C for quick cooking the eggs (or to 147F/64C for the 60 to 90 minute method.)
2. When the bath has reached temperature, gently drop in the eggs –in their shells–directly into the water oven (no need to vacuum seal them.)
3. If you are quick cooking the eggs, you must time them exactly, so set the timer for 15 minutes and remove them promptly. ( Have your tostada ingredients ready to plate!) If you are slow cooking them, any time after 60 minutes will work. They can stay for much longer, if needed.
4. Once the quick cooked eggs are ready (if you are ready to plate immediately) take them out of the SousVide Supreme water oven and submerge them in cold water for a few minutes to stop the cooking process. Set aside for plating. (If using the slow cooked method at 147F/64C, you can leave them in the water bath until you are ready to plate, as they will not overcook at that temperature.)
5. To build the egg tostadas is very easy:
   1. Put a tostada on each plate, top with 1 tablespoon of warm black beans, and spread the beans out.
   2. Carefully break the egg and gently open it on top of the beans.
   3. Drizzle with your favorite Mexican sauce.
   4. Finish the egg tostadas with chopped cilantro and crumbles of queso fresco, because a tostada without cheese isn’t a tostada, enjoy!

*Sous vide cooking of eggs depends on the circumference of the egg. This recipe’s timing is based on average ‘large’ hens eggs. If using other than large hen eggs, please see our Time and Temperature chart for properly timing egg cooking.

Adapted from a recipe by Madeline Fiore
Serves 4

INGREDIENTS

• 1 cup (240 ml) heavy whipping cream
• 1/3 cup (80 ml) whole milk
• 1 whole tablet (about 3 ½ ounces/100 g) Ibarra Mexican Chocolate, chopped
• 1 tablespoon (15 ml) sugar
• 3 egg yolks
• 2 teaspoons (10 ml) cocoa powder
• ¼ teaspoon (1.25 ml) vanilla extract
• 1/8 teaspoon (0.6 ml) sea salt

DIRECTIONS

1. Elevate the bottom perforated grill of the SousVide Supreme on a non-rusting baking rack or baking platform.
2. To properly fill the water bath to the correct level:
3. Fill the pots (ramekins or custard cups you will use) with water
4. Set the pots on the perforated grill of the water bath
5. Add enough water to the bath to bring the water level halfway up the sides of the ramekins
6. Remove the pots, empty, and dry well. Set aside.
7. Preheat the SousVide Supreme water oven to 180F/82C.
8. In a saucepan on a traditional stove top, scald the heavy whipping cream and milk. Shut off the heat and pour the milk and cream over the chocolate and sugar. Let sit for 5 minutes.
9. Meanwhile, in a small bowl, whisk together the egg yolks, cocoa powder, vanilla and sea salt. Set aside.
10. After 5 minutes, stir the chocolate and cream together until well mixed.
11. Whisk in the egg mixture.
12. Fill the pots with the crème base and put the them carefully onto the baking rack in the water oven. Cover the pots with a sheet of aluminum foil or plastic wrap (cling film) to keep drops of condensation out.
13. Cook in the water oven for 30 minutes or until the centers are almost set but still a bit wobbly.
14. Remove from the water oven and let cool for about 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours prior to serving.
15. Garnish with shaved Mexican chocolate and a dollop of freshly whipped cream.

INGREDIENTS

• 2 blood oranges, well washed and sliced
• 2 cups (380 g) Castor (superfine) sugar
• 1 3/4 cups (415 ml) water
• 2 ounces (60 ml) vodka

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 135F/57C.
2. Put the blood orange slices, sugar, and water into a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
3. Submerge the pouch in the water oven to cook for 2 hours. A few times during the cooking process, lift the pouch and gently shake the contents to help dissolve the sugar.
4. Remove the pouch from the water bath and quick chill, submerged in ice water (half ice/half water) for 15 to 20 minutes.
5. Strain the liquid through a sieve to remove the solids. (You can dehydrate the sugar-infused orange slices in a food dehydrator, if you like, or discard them. They make wonderful garnishes for desserts or a simple sweet, crunchy dessert on their own.)
6. Add the vodka to the infusion to extend the shelf life and decant the finished product into a clean bottle with a lid or stopper. Store in refrigerator for up to 4 weeks to use in cocktails, such as our delicious MOMosa champagne cocktail (recipe below), or add to iced tea or sparkling water for a festive non-alcoholic libation.

Blood Orange MOMosa
Makes 1 cocktail

• 1 ounce (30 ml) Blood Orange Infused Syrup, chilled
• 4 ounces (120 ml) champagne or prosecco, well-chilled
• Optional garnishes – candied blood orange slice, blood orange peel twist, fresh strawberry, fresh blackberry.

DIRECTIONS

1. In a well-chilled champagne flute or small hurricane glass, put the syrup and top with the bubbly.
2. Add a garnish, if desired, and enjoy immediately!

Courtesy of Jana Seitzer (MerlotMommy.com)

INGREDIENTS

• 2 cups (480 ml) white wine
• 2 cups (480 ml) water
• 1 cup (240 ml) maple syrup
• 1 ¼ cups (240 g) sugar
• 4 pears

DIRECTIONS

1. Fill and preheat the Sous Vide Supreme water oven to 176F/80C.
2. Combine all ingredients, except the pears, in a saucepan. Simmer and reduce sauce until about 20% of the liquid has cooked down and the alcohol cooked away.
3. Peel and core the pears.
4. Put the pear halves in a single layer into large zip-closure cooking pouch(es).
5. Pour the syrup over them, dividing it between pouches, if needed, and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
6. Submerge the pouch in the water oven and cook for 1 hour.
7. When ready to serve, remove the pouch from the water bath, open, and serve the pears with a drizzle of sauce on top.