Grilled Chicken with Corn Stuffing
Courtesy of Chef Craig Plainfield Serves 4 to 6 INGREDIENTS 1 large (about 5 pounds/2.2 kg) frying chicken ½ cup (120 g) kosher salt ½ …
Sriracha Corn on the Cob
Courtesy of Catherine Enfield (Munchie Musings) Serves 2 (easily multiplies, but keep corn in a single layer in the pouches) INGREDIENTS 2 pieces fresh corn …
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 …
Baby-Back Ribs with Maple Whiskey Sauce
…and Craig’s Sous Vide Baked Beans Courtesy of Craig Plainfield Each rack serves 2 as a meal; 4 as an appetizer INGREDIENTS 1 or 2 …
Fiddlehead Ferns
Serves 4 Note: Fiddlehead ferns are the young shoot of ostrich ferns, reputedly the safest fern to eat. Occasionally fiddleheads produce a heat-labile toxin that …
Green Pea Soup Sous Vide
Serves 4 INGREDIENTS 1 onion, peeled and diced 1 clove garlic, peeled and minced 1 bag (10 ounces/285 g) frozen green peas 2 cups (480 …
Grilled Pibil Boneless Pork Ribs
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 …
Perfect Egg Tostadas
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 …
Mexican Chocolate Pots du Creme
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 …
Blood Orange Infused Syrup
Makes about 3 cups (720ml) INGREDIENTS 2 blood oranges, well washed and sliced 2 cups (380 g) Castor (superfine) sugar 1 3/4 cups (415 ml) …