Tag Archives: sous vide appetizers

Gravlax (Cured Salmon)

From:  SousVide The Art of Precision Cooking (www.souvidetools.com) Makes about 6.5 ounces (600 g) INGREDIENTS 4 tablespoons (60 g) salt 4 tablespoons (60 g) sugar 1 teaspoon (5 g) Powdered Smoke* (optional) 8 salmon portions (about 75 g each) DIRECTIONS Fill and preheat the SousVide Supreme to 104F/40C. Mix together the salt and sugar and completely cover the salmon in the dry cure mixture. Let sit for 30 minutes, then rinse. Put the salmon portions into cooking pouches (individually or side-by-side in pairs) and vacuum seal. Submerge the pouches in the water oven to cook for 45 minutes to 1 … Read More

Wagyu Beef Meatballs

Courtesy of Quinn Rudee Makes about 12 small or 4 to 6 large meatballs (multiplies easily, but keep the meatballs in a single layer, don’t overcrowd, and put only a single size into one pouch) INGREDIENTS 1 pound (0.9 kg) Wagyu (or other) ground beef ¼ cup (30 g) dried bread crumbs 2 to 3 ounces (60 to 90 ml) milk (enough to soak the bread crumbs) ½ teaspoon (2.5 ml) salt ¼ teaspoon (1.25 ml) black pepper 1 large egg, beaten ½ shallot, peeled and finely diced 3 tablespoons (7 grams)  chopped fresh parsley 1 tablespoon (15 ml) dried oregano … Read More

Oscar Night: It’s a Wrap!

If you’re planning to gather with friends and family for an Academy Award viewing party, you want the suspense to be about whether Gravity or Philomena will win out over American Hustle, not whether your food will be delicious or disastrous!  Sous vide comes to the rescue as the Assistant to the Producer (you) to be sure it’s all cooked to perfection! We’ve put together some sous vide ideas for easy bites and finger foods–not to mention some tasty adult libations–that should make your evening red carpet ready! So, here are our nominees for… Best Appetizer in a Leading Role: … Read More

Teriyaki Sesame Chicken Bites

Courtesy of Jan Bennet, A Glug of Oil Makes 16 – 20 bites (easily multiplies for bigger parties) INGREDIENTS 2 skinless chicken breast fillets For the marinade *see note 1 tablespoon (15 ml) toasted sesame oil 1 tablespoon (15 ml) light soy sauce 1/2 tablespoon (7.5 ml) dark soy sauce 5 tablespoons (75 ml) clear honey 1 tablespoon (15 ml) Mirin 1 tablespoon (12 g) castor sugar 1 pinch (about 1 g) ginger powder 1 teaspoon (5 g) white pepper For serving 1/2 cup (80 g) toasted sesame seeds 4 gem (butter) lettuce leaves 1 or 2 red chile peppers, … Read More

Salmon Rillettes

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 6 INGREDIENTS ½ pound (227 g) center-cut salmon fillet, skin and pin bones removed sea salt, to taste 6 tablespoons (90 ml) unsalted butter, room temperature, divided 2 shallots, peeled and minced 2 tablespoons plus 1 teaspoon (35 ml), crème fraiche ¼ pound (113 g) smoked salmon 1 ½ tablespoons (22 ml) freshly squeezed lemon juice 1 teaspoon (5 ml) extra virgin olive oil freshly ground white pepper, to taste chopped chives, for garnish INSTRUCTIONS Fill and preheat SousVide Supreme to 126F/ 52C. Season the salmon fillet with salt; put it … Read More

Grilled ‘Gamecock’ Wings in a Crimson Tide

Courtesy of Tailgate Recipe Challenge winner and Arkansas Razorback fan, Chris C Serves 8 to 10 INGREDIENTS For the wings 4 to 5 pounds (2 kg) chicken wings, split into flats and drumettes 1 tablespoon (15 ml) kosher salt Carrot and celery sticks for serving Ranch or blue cheese dressing for serving For the Crimson Tide dipping sauce 1 stick (114 g) unsalted butter, melted 1/2 cup (120 ml) Tabasco or Cholula hot sauce 1 ½ tablespoons (22.5 ml) apple cider vinegar 1 tablespoon (15 ml) tomato paste 1 tablespoon (15 ml) honey (or equivalent non-caloric sweetener, if desired) ½ … Read More

Sous Vide Duck Carnitas Nachos

Serves 6 to 8 INGREDIENTS 1 recipe Sous Vide Duck Confit Carnitas 1 recipe Sous Vide Queso Blanco Dip 2 tomatoes, stemmed, seeded, and diced 4 green onions, washed, trimmed and chopped 1 can (2-1/2 ounces/ 64 g) sliced black olives 1 avocado, peeled, seeded, and diced 1/2 teaspoon (2.5 ml) salt 1/4 teaspoon (1.25 ml) cumin 1/4 teaspoon (1.25 ml) Mexican chili powder 1 large bag restaurant style tortilla chips 1/2 head iceberg lettuce, washed, trimmed, and shredded 1 can ( 4 ounces/ 113 g) sliced jalapenos, hot medium or mild 1 handful cilantro, washed, trimmed and chopped   INSTRUCTIONS Prepare … Read More