Tag Archives: sous vide recipes

Tiramisu Martini

Courtesy of Ivaylo Peshev, Trattoria Vittoria, Santa Barbara, CA Serves 1 INGREDIENTS Ice cubes 3/4 ounces (22 ml) Coffee Vodka Cordial 1 ½ ounces (45 ml) Godiva Black liqueur 1 ½ ounces (45 ml) Godiva White liqueur ½ ounce (15 ml) Nivan Vanilla Cognac ¼ ounce (7.5 ml) chocolate syrup, for garnish Grated chocolate or cocoa powder, for garnish   INSTRUCTIONS In a cocktail shaker, put ice and all remaining ingredients, except garnishes and shake well to chill. Drizzle a web of chocolate syrup into a martini glass. Strain the cocktail mixture in the glass. Garnish with a sprinkle of grated … Read More

Coffee Vodka Cordial

Makes about 1 ½ quarts (1.5 liters) INGREDIENTS 1 bottle (750 ml) vodka (or grain spirits) 6 tablespoons (90 ml) whole dark roast coffee beans 3 cups (710 ml) simple syrup   INSTRUCTIONS Fill and preheat the water oven to 135F/57C. Put the vodka and coffee beans into a zip-closure cooking pouch. Use the displacement method (Archimedes’ Principle) to remove as much air as possible and zip the pouch closed. Submerge the pouch in the water oven and cook for 30 minutes. The contents must be completely submerged to ensure even cooking. Remove the pouch and submerge it in an ice water bath (half ice, … Read More

Jambalaya Sous Vide

It’s Mardi Gras, so as they say in Nawlins: laissez les bon temps rouler! What better way to celebrate than with one of the signature dishes of the Louisiana bayou’s world famous cuisine: Jambalaya. Filled with chicken and seafood and Cajun flavor, it’ll taste like you worked all day. We’ll keep your secret that the SousVide Supreme did most of the work for you! Serves 4 (to multiply, make multiple pouches) INGREDIENTS For the chicken 4 ounces (115 g) chicken, diced 12 medium shrimps, peeled, deveined and chopped 1 tablespoon (15 ml) Creole seasoning 1/4 teaspoon (1.25 ml) salt (or … 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

Buffalo Hot Wings Sous Vide

Adapted from The Zen KitchenServes 8 to 10 INGREDIENTS For the chicken wings 5 pounds (2 kg) chicken wings, split into flats and drumettes 1 tablespoon (15 ml) kosher salt 4 cups (0.9 liters) high smoke point oil, such as peanut oil for deep frying Carrot and celery sticks for serving Ranch dressing for serving For the Buffalo Sauce 1 stick (114 g) unsalted butter, melted 1/2 cup (120 ml) Frank’s Red Hot (or your favorite hot wing sauce) INSTRUCTIONS Fill and preheat the SousVide Supreme to 170F/77C. Season the wings with salt and vacuum seal in cooking pouches in a single layer, using as … Read More

Sous Vide Pale Ale Spinach Cheese Dip

Makes about 8 servings (multiplies easily for bigger crowds) INGREDIENTS 1 pound (456 g) cream cheese, cubed 2 ounces (57 g) smoked Gouda, grated 4 ounces (120 ml) Firestone Union Jack IPA (or your favorite) 1/2 cup (25 g) fresh baby spinach leaves, well-washed and chopped 1/2 medium red bell pepper, stemmed, seeded, and diced, plus some for garnish if desired 1 garlic clove, peeled and pressed 1 tablespoon (15 ml) Dijon mustard 1 teaspoon (5 ml) Herbes de Provence 1 teaspoon (5 ml) salt 1/2 teaspoon (2.5 ml) white pepper 1 sourdough round loaf (optional) for serving   INSTRUCTIONS … Read More

Queso Blanco Dip Sous Vide

Serves 4 to 6 Ingredients 1-1/2 cups (195 g) asadero or Chihuahua cheese*, finely shredded 4 ounces (113 g) diced green chilies 1/4 cup (60 ml) half-and-half 2 tablespoons (20 g) onion, grated 2 teaspoons (10 ml) ground cumin 1/2 teaspoon (2.5 ml) salt 1 serrano pepper, stemmed and finely chopped (seeds optional to your liking)  Instructions Fill and preheat the SousVide Supreme to 175F/80C. Put all ingredients into a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge the pouch in the water bath to cook for about 30 minutes, … Read More

Sous Vide Birria (Mexican Goat) with Tomatillo Salsa

Courtesy of Sally McColl (svkitchen.com) Serves 6 as a stew or 8 as tacos, with enough for some seconds INGREDIENTS 6 pounds (2.7 kg) goat shoulder, bone in, trimmed of excess fat 1 tablespoon (15 ml) each sea salt and freshly ground black pepper 4 dried ancho chiles 4 dried guajillo chiles 4 dried chiles negro (dried Pasilla) or cascabel chiles 1 dried chipotle chile 12 garlic cloves, skin left on 3 dried smoked tomatoes, optional (I’ve only found them at my farmers’ market; if you don’t have them, just omit) 2/3 cup (180 ml) cider vinegar 1/2 medium yellow … Read More

20-Hour Sous Vide Oxtail Stew on Creamy Mustard Mash

Courtesy of Cook Sister www.cooksister.com Serves 4 INGREDIENTS For the oxtail 4 pounds (1.8 kg) oxtail pieces 8 small to medium whole onions, unpeeled 1 full bulb (head) garlic, unpeeled 1/2 cup (100g) Demerara Sugar 1 cup (250ml) white wine salt and pepper 1/8 teaspoon (0.5 ml) ground cloves pinch of cayenne pepper For the sauce 1 tablespoon plus 1 teaspoon (20 g) butter 2 sticks of celery, finely diced 1 medium leek, well washed and thinly sliced 4 medium carrots, peeled and cut into half-moons 2 teaspoons (10 ml) English mustard 15 ounces (450 g) cooking liquid from the oxtail … Read More

Pulled Wild (Texas) Pig

Recipe courtesy of Rex Bird Serves 10 to 15 hungry people INGREDIENTS For the pork 10 pounds (4.5 kg) wild pig pork loins 8 bay leaves 1 bunch fresh thyme 2 cloves garlic, smashed & peeled 4 teaspoons (20 ml) olive oil For the brine 5 tablespoons (60 ml) pickling spice 2 tablespoons (30 ml) whole black peppercorns 1/2 cup (96 g) cane sugar 1 cup (115 g) kosher salt 1 gallon (3.8 liters) water 2 or 3 bay leaves 2 or 3 cloves garlic, peeled and crushed 1 bunch fresh thyme leaves For the rub 4 tablespoons (60 ml) … Read More

Mulled Wine Sous Vide

Makes about 12 servings Ingredients 2 cups (480 ml) apple cider 1 cup (240 ml) orange juice 1 (750 ml) bottle full bodied red wine, such as Zinfandel or Cabernet Sauvignon 1/4 cup (60 ml) honey 2 cinnamon sticks 1 teaspoon (5 ml) whole cloves 1 teaspoon (5 ml) whole allspice 2 oranges, sliced thinly, for garnish   Instructions Fill and preheat the SousVide Supreme to 137F/58C Put all ingredients into a large (gallon/3.8 liter) zip closure pouch and, using the displacement method (Archimedes’ Principle) remove the air from the pouch and zip the seal. Submerge the pouch to cook … Read More

Pomegranate Vodka

Makes 750 ml INGREDIENTS 1 bottle (750 ml) vodka Zest of 3 tangerines 1/2 cup (115 g) pomegranate seeds**   INSTRUCTIONS Fill and preheat the SousVide Supreme to 153F/67C. Put all ingredients into a large (gallon/3.8 liter) zip closure cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge the pouch in the water oven and cook for 2 hrs. Strain the infusion (to remove the seeds and zest) and pour into a clean stoppered or screw-top bottle, cool, label, and refrigerate for up to 6 weeks. (The bottle of the vodka you used works fine.) … Read More