Tag Archives: sous vide

Stuffed Buffalo Burgers Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 4 (Multiplies easily) INGREDIENTS 1 pound buffalo (or beef) 1 tablespoon soy sauce 1/2  teaspoon garlic powder ½ teaspoon ground black pepper 1 can (about 4 ounces) mild diced green chile 4 tablespoons shredded Mexican cheese blend   INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 134F/56.5C for medium rare (140F/60C for medium or 150F for well done.) In a bowl, combine the meat, soy sauce, garlic powder and pepper and knead to mix thoroughly. Divide the mixture roughly into 4 equal portions, … Read More

Triple Threat Meatloaf Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 4 to 6 INGREDIENTS 2 tablespoons (30 ml) olive oil ½ medium yellow onion, peeled and diced ¼ yellow bell pepper, seeded and diced ¼ green bell pepper, seeded and diced ¼ red bell pepper, seeded and diced 2 large eggs ¼ cup (60 ml) heavy cream 1 tablespoon (15 ml) Worcestershire sauce 1 teaspoon (5 ml) sea salt ½ teaspoon (2.5 ml) ground black pepper ½ teaspoon (2.5 ml) paprika ¼ teaspoon (1.25 ml) garlic powder Dash cayenne powder (Optional) ½ pound … Read More

Deviled Eggs Sous Vide with Lox and Capers

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Makes 4 servings (multiplies easily) INGREDIENTS FOR THE HARD-BOILED EGGS 4 to 12 large eggs INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 167F/75C Put up to 1 dozen eggs directly onto the bottom perforated grill of the water oven. Cook for 45 minutes to 1 hour. Remove eggs from the water oven, cool rapidly in cold water, and refrigerate until ready to use. INGREDIENTS FOR THE STUFFING  4 sous vide hard cooked eggs 2 ounces (60 g) smoked salmon lox or Nova … Read More

Florentine Scramble Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 2 INGREDIENTS 1 tablespoon (15 ml) olive oil 2 tablespoons (30 g) diced onion 1 clove garlic, minced 4 or 5 large eggs ½ package (10 ounces//280 g) frozen chopped spinach, thawed ¼ teaspoon (1.25 ml) salt ¼ teaspoon (1.25 ml) black pepper dash freshly grated nutmeg (2 or 3 swipes across the grater) INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 167F/75C. Meanwhile, in a small skillet, heat the olive oil and sauté the onion and garlic until translucent. Let cool. … Read More

Chicken with 40 Cloves of Garlic

Chicken with 40 Cloves of Garlic Serves 4 Prepared sous vide, this recipe works better with the dark meat of the chicken, since the garlic will not become as toasty and sweet at the lower cooking temperature more desirable for cooking juicy breast meat. INGREDIENTS 8 chicken leg quarters Salt and pepper to taste 1 cup olive oil 4 sprigs fresh thyme 2 sprigs fresh rosemary 40 cloves of garlic, peeled INSTRUCTIONS Preheat the SousVide Supreme water oven to 176F/80C. Lightly sprinkle the leg quarters with salt and pepper and put two into a small (quart/liter) cooking pouch. Add ¼ cup olive oil, … Read More

Goldilox Scramble Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 2 INGREDIENTS 4 to 6 large eggs 2 to 3 ounces (60 to 90 g) cream cheese, softened 4 ounces (120 g) smoked salmon, diced pinch of salt and pepper (to taste) 2 tablespoons (30 g) butter ½ teaspoon (2.5 ml) onion powder 1 tablespoon (15 ml) canned diced tomato 1 tablespoon (15 ml) drained capers   INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 167F/75C. In a bowl, beat the eggs well. Break the cream cheese into pieces and add to eggs, … Read More

Sausage, Egg, and Cheese Scramble Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 1 INGREDIENTS 1 tablespoon (15 ml) butter 1 to 2 ounces (30 to 60 g) breakfast sausage 2 to 4 large eggs, well beaten 2 tablespoons (30 ml)grated Mexican cheese salt and pepper to taste   INSTRUCTIONS Fill and preheat the SousVide Supreme to 167F/75C. Meanwhile, crumble sausage into a skillet, over medium high heat, and brown evenly, about 5 minutes.  Transfer to a paper towel lined bowl to drain and let cool slightly. Put the cooked sausage into a small (quart/liter) cooking … Read More

Broiled Lamb (or Beef or Bison) Burgers Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 4 (multiplies easily) INGREDIENTS 1 pound (0.5 kg) ground lamb, beef, or bison 1 tablespoon (15 ml) Worcestershire sauce ½ teaspoon (2.5 ml) salt ½ teaspoon (2.5 ml) ground black pepper ¼ teaspoon (1.25 ml) garlic powder   INSTRUCTIONS Fill and preheat the SousVide Supreme to 134F/56.5C for medium rare (140F/60C for medium or 150F for well done.) In a bowl, combine all ingredients and knead to mix thoroughly. Form into 4 patties about ¾-inch to 1-inch thick. Put no more than 4 patties … Read More

Lamb and Red Pepper Kebabs Sous Vide

Lamb and Red Pepper Kebabs Sous Vide Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 2 (Multiplies easily) Because ideally meat and vegetables prefer to be cooked at very different temperatures, this recipe works best if done in two steps and then brought together.  You can cook all the components in advance, quick chill and hold them, refrigerated, to assemble later. INGREDIENTS For the lamb 1 pound (0.5 kg) boneless lamb chunks for stew salt and pepper to taste ¼ teaspoon garlic powder 1 lemon For the peppers and onions 1 … Read More

Ham and Asparagus Scramble Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 2 INGREDIENTS 1 tablespoon (15 g) unsalted butter 4 asparagus spears, washed and trimmed 4 ounces (120 g) cooked ham, diced 4 large eggs 1/8 teaspoon (0.75 ml) garlic powder 1/8 teaspoon (0.75 ml) paprika salt and pepper to taste INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 167F/75C. Meanwhile, add 1-inch (2.5 cm) water to a skillet over medium high heat, bring to a boil, and quick cook the asparagus spears for approximately 2 minutes.  Remove from the water and quick … Read More

Chicken Caesar Salad Wraps Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 2 INGREDIENTS 4 ounces chicken tenders* Olive oil Salt and pepper to taste 1 cup (56 g) chopped romaine lettuce 2 tablespoons (30 ml) Caesar Dressing (commercially prepared or page 273 of 6WC) 4 wraps – large lettuce leaves (red leaf or Boston Bibb),Coconut Wraps ,or Low-Carb Tortillas 4 anchovy fillets (optional) INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 146F/63C. Season the chicken lightly with salt and pepper and a drizzle of olive oil. Put the seasoned chicken into a small (quart/liter) cooking … Read More

Chicken Club Salad Wraps Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 2 INGREDIENTS 4 ounces chicken tenders* Olive oil Salt and pepper to taste 4 strips bacon, cooked until crisp, drained, and crumbled 1 small tomato, diced 1 small ripe avocado, peeled, seeded, and diced 1 tablespoon (15 ml) fresh lime juice 2 thin slices red onion 1 cup (56 g) chopped romaine lettuce 4 wraps – large fresh lettuce leaves (red leaf or Boston Bibb), Coconut Wraps, or low-carb tortillas 1/4 cup (60 ml) your favorite vinaigrette INSTRUCTIONS Fill and preheat the SousVide Supreme … Read More