Tag Archives: SousVide Supreme

Watermelon Infused Vodka Martini

For 1 cocktail INGREDIENTS For watermelon infused vodka martini 4 to 6 ice cubes 2 ounces (60 ml) Watermelon Infused Vodka (recipe follows) 1 ounce (30 ml) pureed watermelon flesh, seeds removed 1/2 ounce (15 ml) fresh lime juice 1/2 ounce (15 ml) simple syrup 1 sliver watermelon with rind (optional garnish) For watermelon infused vodka 2 cups (480 ml) vodka 2 cups (480 ml) cubed watermelon flesh 1 lime (for zest only)   INSTRUCTIONS For watermelon infused vodka martini Fill and preheat the SousVide Supreme to 143F/61.5C. Put all ingredients into a large (gallon/3.8 liter) zip-closure cooking pouch and … Read More

Pork Belly with Watermelon and Serrano Vinaigrette

Courtesy of Chef James Briscione, instructor at Institute of Culinary Education, New York Serves 4 INGREDIENTS For the brine 6 ounces (180 ml) soy sauce 1/2 cup (92 g) packed brown sugar 1/4 cup (60 g) kosher salt 1/2 head garlic, cut in half 2 scallions, roughly chopped 1 knob (about 2 inches/ 5 cm) ginger, sliced 8 cups (1.9 liters) ice water 1-1/2 pounds (0.7 kg) pork belly Fresh arugula or watercress for serving For the Serrano-Mint Vinaigrette 1 ounce (30 ml) lime juice 1/2 Serrano chile, trimmed, seeded (if desired), and minced 2 teaspoons (10 ml) fresh mint leaves, chiffonade … Read More

Duck Confit Sous Vide

Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher Serves 2 INGREDIENTS For the ducks legs 2 duck legs 2 tablespoons (30 ml) duck fat salt and herb cure mix (recipe follows) For the Salt and Herb Cure (enough for 2 duck legs) 1 tablespoon (15 ml) Kosher salt 1 teaspoon (5 ml) crushed black pepper crushed fresh herbs such as thyme, bay leaf, clove. Adjust amounts to have even thorough coverage of the all duck legs you cook. INSTRUCTIONS Rub duck legs with the cure and refrigerate at least 8 hours, overnight if possible. Fill … Read More

Bill the Butcher’s Sous Vide Pork Tenderloin

Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher INGREDIENTS 1 whole pork tenderloin Seasoning Rub Butter   INSTRUCTIONS Fill and preheat SousVide Supreme to 135F/56.5C. Rub the tenderloin with your favorite seasoning rub then put into a cooking pouch. Add a pat of butter and vacuum seal. Submerge the pouch in the water oven to cook for 3 hours. Remove from the pouch and sear the surface to caramelize on grill, on a high heat cast iron pan, or with a cooking torch. Suggested serving sides: Zucchini & Carrot noodles. SousVide Supreme Meats Bill the … Read More

Got Goat? Sous Vide Birria (Mexican Goat)

Across Mexico (and through the South and Southwest) feasts and fiestas involve barbecued meats, with the star of the show in many locales’ being young goat.  Done right, the meat is succulent and rich, not a bit ‘goaty’, but to become mouthwateringly tender, goat needs to be cooked long, low, and slow, which to us, as it did to our friend Sally MacColl of SVKitchen.com, immediately screams: sous vide! Never one to sit long on a really good culinary idea, she busied herself devising a scrumptious sous vide take on the traditional Mexican Birria.  Here’s the full recipe and you … Read More

Birria (Mexican Goat)

Courtesy of Sally MacColl (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 (if you don’t have them, just omit) 2/3 cup (180 ml) cider vinegar 1/2 medium yellow onion, finely chopped 2 bay leaves 1 teaspoon … Read More

Sous Vide Lamb Rack

Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher INGREDIENTS 1 lamb rack, cut into chops Salt and pepper to taste 3 to 4 fresh rosemary branches (1 per pouch) 3 to 4 cloves garlic, peeled and chopped (1 per pouch) 3 to 4 tablespoons duck fat (1 per pouch)   INSTRUCTIONS Fill and preheat SousVide Supreme to 130F/54.5C. Season the lamb with salt and pepper. Put the chops into a cooking pouch, two per pouch, with a branch of rosemary, clove of garlic and spoon of duck fat. Vacuum seal the pouches, submerge in the … Read More

Sous Vide Western Griller

Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher Makes 1 to 2 servings, depending on appetite, but make as many pouches as you like! INGREDIENTS 3/4 to 1 inch (2 to 2.5 cm) thick Western griller steaks, cut from bottom round Olive oil (about 1 tablespoon/15 ml per steak) Garlic, peeled and finely chopped (about 1 clove per steak) Fresh thyme, chopped (about 2 sprigs per steak) Salt and pepper to taste DIRECTIONS Fill and preheat SousVide Supreme to 130F/54.5C. (Or to your preferred degree of doneness.) In a small bowl, mix together the olive … Read More

New York Strip Steak Sous Vide

Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher Makes 1 serving, but make as many pouches as you like! INGREDIENTS 3/4 to 1 inch (2 to 2.5 cm) thick New York strip steaks Salt and pepper to taste Chilli salt INSTRUCTIONS Fill and preheat SousVide Supreme to 130F/54.5C. Season steaks with salt, pepper & chilli salt, then put into a cooking pouch and vacuum seal. Submerge the pouch in the water oven and cook for 8 hours. Remove from the pouch and sear the surface to caramelize on grill, on a high heat cast iron pan, or with a cooking … Read More

Pork Chops Sous Vide

Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher Serves 4 INGREDIENTS 4 bone-in pork chops Salt and pepper to taste 4 sprigs fresh thyme, finely chopped 1 lemon sliced Olive oil   INSTRUCTIONS Fill and preheat the SousVide Supreme to 138F/59C. Season the pork chops with salt, pepper, and finely chopped fresh thyme. Drizzle on a bit of olive oil and put 1 or 2 chops into a cooking pouch with fresh lemon slices. Vacuum seal each pouch, submerge in the water oven, and cook for 6 hours. Remove chop(s) from the pouch, pat dry, and sear the surface … Read More

Udon with 36-hour Pork Belly

Courtesy of Stephane Lemagnen (zencancook.com) Serves 6 INGREDIENTS For the sous vide pork belly 2 pounds (0.9 kg) pork belly, skin on 1/4 cup (60 ml) kosher salt 1 teaspoon (5 ml) coriander seeds, coarsely ground 1 teaspoon (5 ml) star anise, coarsely ground 1 teaspoon (5 ml) cardamom, coarsely ground 1 teaspoon (5 ml) black pepper, coarsely ground 1/2 stick cinnamon, coarsely ground 1/4 cup (60 ml) sake 1/4 cup (60 ml) mirin 1/4 cup (60 ml) soy sauce For the dashi (udon broth) 2 quarts (1.8 liters) water 5 squares (6-inches/15 cm) dried kombu 1 cup (240 ml) tightly … Read More

Pork Belly Sliders with Pickled Cabbage

Courtesy of Chef Stephane Lemagnen of Zen Can Cook Serves 6 INGREDIENTS For the pickled cabbage 1 small savoy cabbage 1/4 cup (60 ml) maple syrup or honey 3/4 cup (180 ml) white vinegar 1/4 cup (60 ml) olive oil 1 teaspoon (5 ml) coriander seeds, toasted 1/2 teaspoon (2.5 ml) mustard seeds, toasted For the brioche buns 1 envelope dry active yeast (about 2 1/2 teaspoons/12.5 ml) 1/2 cup (120 ml) whole milk, warm 2 -1/4 cups (250 g) all-purpose flour (plus some for kneading) 6 tablespoons (85 g) unsalted butter 3 tablespoons (45 ml) sugar 1/2 teaspoon (2.5 … Read More