Tag Archives: chef jason wilson

Roasted Okra with Curried Lemon Yogurt

Courtesy of Chef Jason Wilson (Crush, Seattle, WA) INGREDIENTS 2 pounds (.9 kg) fresh okra, washed, patted dry, and tops trimmed Kosher salt (divided use) 3 tablespoons (45 ml) extra virgin olive oil 1 tablespoon +1 teaspoon (20 ml) lemon zest (divided use) 1 tablespoon (15 ml) red curry paste (or 2 teaspoons/10 ml powder) 1 cup (240 ml) fresh Greek yogurt ¼ cup (10 g) chopped fresh mint ¼ cup (10 g) chopped fresh cilantro DIRECTIONS Fill and preheat the Sous Vide Supreme water oven to 178F/81C. Toss the okra in ½ tablespoon (7.5 ml) of the salt, 1 … Read More

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 salt (divided use) 1 teaspoon (5 ml) ground black pepper 2 sprigs rosemary 1 pint cherry or heirloom tomatoes ½ bunch mint ¼ cup (60 ml) olive oil 2 cloves garlic, peeled 1 teaspoon (5 ml) chile flakes DIRECTIONS Fill and preheat the Sous Vide Supreme water oven to 136F/58C. Season the lamb evenly with salt and pepper, put into a cooking pouch with the rosemary sprigs and vacuum seal fully. Submerge the pouch in … Read More

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 (15 ml) kosher salt (divided use) cracked black pepper, to taste ¼ cup (60 ml) olive oil 1 cup (about 40 g) fresh basil leaves 5 large cloves fresh garlic, peeled 1 lemon, for zest and juice 2 tablespoons (30 ml) grated Parmesan cheese 16 to 20 spears asparagus (depending on size) DIRECTIONS Fill and preheat the SousVide Supreme water oven to 134F/56.5C. Season the meat evenly with salt and pepper to taste and put … Read More

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 serving Kimchi, for serving For the marinade 2 tablespoons (30 ml) sesame oil 2 tablespoons (25 g) brown sugar 1 ½ teaspoons (7.5 ml) chile flakes 1 tablespoon (9 g) chopped garlic ½ cup (120 ml) soy sauce ¼ cup (15 g) chopped green onions ¼ cup (60 ml) orange juice DIRECTIONS In a pan on the stovetop, simmer the garlic in sesame oil for 2 minutes on medium high heat; add the remaining ingredients … Read More

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 interviewing him a year ago at his restaurant (as seen in this video), we had the pleasure of speaking with him again last week about how he’s using his SousVide Supreme in the restaurant and at home. You mentioned in your video interview that you had started with a sous vide chicken breast – that your goal was to get a good, moist  chicken breast. Had you tried to accomplish any sous vide cooking before … Read More