Tag Archives: black peppercorn

Korean Pork Ribs Sous Vide

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 Peel the … Read More

Chicken in Ancho Chile Paste

Courtesy of Steve Cylka of The Black Peppercorn Serves 3 or 4 INGREDIENTS 3 or 4 boneless skinless chicken breasts 3 dried ancho chilies 1 onion, peeled and quartered 2 garlic cloves 2 tablespoons (30 ml) oil 1 teaspoon (5 ml) salt DIRECTIONS Fill and preheat the SousVide Supreme water oven to 146F/63.5C. Soak the ancho chilies in hot water for 15 minutes. Remove the stems and discard. Puree the chilies, in a food processor or blender, with the onion, garlic cloves, oil and salt, until a smooth paste forms. Rub the ancho chili paste all over the chicken breasts. Put … Read More