Wagyu Beef Brisket
Courtesy of Quinn Rudee Serves 6 to 8 INGREDIENTS 3 to 4 pounds (1.5 to 2 kg) Lone Mountain Wagyu (or other beef) brisket 1 …
Indiana Duck with Country Ham Bourbon Demi-glace
…along with Sea Island Red Peas and Carolina Gold Rice Courtesy of Chef Anthony Lamas (Seviche, Louisville, KY) Serves 4 INGREDIENTS For the duck 4 …
Nikujaga 肉じゃが (Japanese Meat-Potato Dish) Sous Vide
Courtesy of Chika Machida Serves 2 INGREDIENTS 1/2 pound (450 g) thin-sliced ‘sukiyaki-style’ beef short rib 2 tablespoons (30 ml) cooking oil 1 medium to …
Venison with Golden Beets and Elderflowers
Courtesy of Hank Shaw (Hunter Angler Gardener Cook) Serves 4 INGREDIENTS 4 venison shanks (or lamb shanks) salt to taste 1 cup (50 g) ramp …
Baked Bone Marrow with Onion Jam and Gentleman’s Relish
Courtesy of Nathan Green (22 Ships / Aberdeen Street Social) For the Onion Jam INGREDIENTS 1 pound or about 3 cups (500g) finely sliced …
Grilled Sous-Vide Octopus…
…with Corona Beans, Chorizo & Sherry-Smoked Paprika Vinaigrette Courtesy of Stephane Lemagnen (zencancook.com) Serves 4 INGREDIENTS For the sous-vide octopus 8 cups (1.9 liters) water …
Hot German Potato Salad
Serves 8 INGREDIENTS For the potatoes 2 pounds (.9 kg) red potatoes, washed and cubed For the dressing 6 slices bacon, diced 1 small onion, …
Sweet and Sticky Sausages
Courtesy of Rebecca Gwynne of UK blog (Munchies and Munchkins) Serves 4 INGREDIENTS 8 sausages, uncooked (any sausages will do) 2 apples cored and cut …
Super Crispy Chicken Thighs – Nom Nom Paleo
Courtesy of Michelle Tam (nomnompaleo.com) Serves 3 to 6* INGREDIENTS 6 chicken thighs, skin-on, boneless (or bone-in, deboned) Kosher salt freshly ground black pepper garlic …
Cinnamon Custard Apple Crumble
Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 4 INGREDIENTS For the Cinnamon Custard 3 egg yolks ½ cup (120 ml) milk ½ cup (120 …
Basic Pork Tenderloin Sous Vide
Courtesy of Michelle Tam (nomnompaleo.com) Serves 4 to 6 INGREDIENTS 2 (1 pound/.45 kg each) pork tenderloins 1 ½ tablespoons (22.5 ml) Tabil seasoning (or …
Cordero Asado (Roast Leg of Lamb)
Serves 8 INGREDIENTS 1 boneless leg of lamb 4 tablespoons (60 ml) lard (traditional – use olive oil, if preferred) 6 cloves roasted garlic, minced …
Basic Herb Scented Turkey Breast
Serves 4 (doubles easily – cook in multiple pouches) INGREDIENTS 1 turkey breast half, deboned, skin on 2 cups (480 ml) water 4 tablespoons (60 …
48 Hour Brisket
Serves 6 to 8 INGREDIENTS 5 pounds (2 kg) brisket, trimmed salt and pepper to taste 2 tablespoons (28 g) lard or beef tallow 4 …
Grilled Lamb T-Bones with Provencal Tian
Courtesy of Dad Cooks Dinner Serves 4 8 (1-inch/2.5 cm thick) lamb loin (t-bone) chops 4 teaspoons (20 ml) kosher salt 1 teaspoon (5 ml) …
Mint Decadence Dessert Sundae
Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 2 INGREDIENTS 6 chocolate wafer cookies 4 scoops sous vide Mint Chip Gelato 2 tablespoons (30ml) crème …
Maddie’s Hot Sauce
Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Yields: 2 cups INGREDIENTS 1½ pounds (680 grams) fresh red jalapeño peppers, or your favorite hot peppers, …
Mint Chip Gelato
Courtesy of SousVide Supreme Culinary Specialist, Sophie Makes about 1 quart INGREDIENTS 3/4 cup (15g) fresh mint (Moroccan mint is best, but chocolate mint would …
Salmon with Caramelized Lemon Chili Maple Syrup Glaze
Courtesy of Clarks Maple Syrup, as featured in Female First Serves: 4 INGREDIENTS 4 (2 ½ ounce/60g portions) fresh salmon fillet, scaled 1 ½ tablespoons …
Smoked Beef Brisket
Serves 8 INGREDIENTS 5 to 7 pounds (2 to 3 kg) beef brisket, trimmed 1/2 cup Meat Rub (recipe follows) hickory chips, pellets, or cakes …