Tag Archives: sousvide

Prosciutto Wrapped Rabbit Saddle

Courtesy of Chef Jason Wilson, Crush, Seattle, WA.Serves 4 …On the 10th Day of Christmas, my SousVide Supreme gave to me, 10 lordly rabbits a-leaping into a truly gourmet dish!   INGREDIENTS FOR THE RABBIT 1 pound  (0.9 kg) rabbit hind leg meat, boned, diced large 1/4 pound (114 g) bacon, diced large 1/4 pound (114 g) pork butt, diced large 1/2 teaspoon (2.5 ml) each coriander, clove, fennel, and juniper berry, finely ground 1/4 cup (60 ml) brandy 1 teaspoon (5 ml) fresh marjoram, finely chopped 1 teaspoon (5 ml) fresh thyme, finely chopped 1/2 cup (120 ml) heavy cream … Read More

Grilled Steak Sandwich Romesco

Courtesy of Cured By Bacon Contestant in 2013 Summer BBQ Challenge Serves 4 INGREDIENTS For the sandwich filling 1 to 2 pound (454 to 900 g) flank steak salt and pepper to taste For the sandwich building 4 ciabatta rolls 4 tablespoons (60 ml) olive oil, divided use 1 bunch green/spring onions 1 tablespoon (15 ml) kosher salt 2 teaspoons (10 ml) fresh cracked pepper 1/2 cup (120 ml) Romesco sauce, recipe follows 1 tablespoons (15 ml) smoked paprika 1 small wedge (2 to 3 ounces/57 to 85 g) gorgonzola cheese Spears of fresh pineapple, if desired For the Romesco … Read More

Short Ribs With Vidalia Onion Sauce

Courtesy of Larry Gaian of Embers & Flame  Judges Pick Winner 2013 Summer BBQ Challenge This recipe combines sous vide cooking with grill finishing! INGREDIENTS For the short ribs 1 rack of beef plate short ribs (4 bones) ¼ cup (60 ml) barbecue rub (I used Plowboy’s Bovine Bold) Salt and pepper to taste For the vidalia onions 2 Vidalia onions, peeled and sliced 2 tablespoons (30 ml) Terrapin Ridge Farms Jalapeno and Passion Fruit Jelly 4 tablespoons (57 g) butter For the vidalia onion butter sauce ⅓ cup sous vide Vidalia onions (recipe follows) 1 tablespoon (15 ml) Terrapin Ridge Farms … Read More

Slap Yo Daddy’s Sous Vide Beef Rendang

Courtesy of Harry Soo of Slap Yo’ Daddy BBQ Winner Fan Favorite, 2013 Summer BBQ Challenge Serves 4 INGREDIENTS For the stew beef 2 pounds (0.9 kg) stew beef (brisket works well) 1 tablespoon (15 ml) SYD (Slap Yo’ Daddy) Hot Rub or salt and pepper For the spice paste 5 tablespoons (60 g) finely minced lemon grass, white part only (discard any tough parts) 4 teaspoons (20 ml) peeled, chopped garlic 8 shallots, peeled and chopped 2 tablespoons (30ml) ground toasted coriander seed or coriander powder 2 tablespoons (30 ml) mild chili powder ½ cup (120 ml) canola oil, and more as … Read More

Tian Provencal

Courtesy of Mike Vrobel, Dad Cooks Dinner Serves 4 INGREDIENTS 2 medium (3-inch/7.5 cm thick) zucchini, sliced into thin rounds 6 Roma tomatoes, cored, sliced into thin rounds 2 medium red onions, peeled, halved, then sliced as thinly as possible 2 teaspoons (10 ml) kosher salt 5 basil leaves, rolled and cut into ribbons Coarse salt for sprinkling Olive oil for drizzling   INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C or cook alongside lamb. Lay out alternating stacks of zucchini, onion, and tomato, one slice after another, overlapping them, to make rows about 6 inches long. Finish with … Read More

Lime Limoncello Spritzer

Limoncello is so zingy and delicious, but what about Lime Limoncello? I am huge fan of lime, and wanted to see how it would work in a limoncello. I made this lime limoncello in the SousVide Supreme, and I was thrilled with the results. I love liqueurs like limoncello, but have never dreamt of making my own, as I always believed it to be so tedious.  The SousVide Supreme makes infused spirits so quickly and with virtually no effort.  The benefit of the SousVide Supreme is that it can gently heat the alcohol to a very precise temperature, and allow … Read More

Sous Vide Strawberry Daiquiri

INGREDIENTS For the puree (Makes 750 ml) 1 ‘fifth’ (750 ml) clear rum 4 lemons 4 limes 1 pint (300 g) fresh, ripe strawberries, stemmed and quartered Simple Syrup, chilled For the cocktail (Makes 1 cocktail) 2 ounces infused rum 1 ounce simple syrup 1 ounce strawberry puree Ice Whole fresh strawberry, for garnish   INSTRUCTIONS For the puree Fill and preheat the SousVide Supreme to 135F/57C. With a sharp knife, peel the zest from the lemons and limes and carefully scrape away any white pith. Juice the lemons and limes. Put the rum, lemon and lime juice and zest, … Read More

Chocolate Chile Barbecued Chicken

Courtesy of Staff Blogger Madeline Fiore Serves 4 INGREDIENTS 4 chicken breasts, bone-in sea salt and Freshly ground black pepper to taste 1 orange, cut into 8 wedges for garnish Cilantro, for garnish Chocolate Chile BBQ Sauce   INSTRUCTIONS Fill and preheat the SousVide Supreme to 146F/63.5C. Season the chicken with salt and pepper. Divide the chicken breasts between two large (gallon/3.8 liter) cooking pouches, two to a pouch, and vacuum seal. Submerge in the water oven and cook for at least 2 ½ hours and up to 6 hours. Preheat an oiled grill or grill pan or your broiler to … Read More

Asparagus Citronette with Crispy Pancetta

Courtesy of Staff Blogger, Madeline FioreServes 6 INGREDIENTS For the citronette 1 large orange, zest and juice 1 small shallot, peeled and minced 2 teaspoons (10 ml) Dijon mustard 2 pinches sea salt 1 pinch freshly ground black pepper 1/3 cup (80 ml) extra-virgin olive oil, plus a glug for drizzling For the asparagus 2 pounds (907g) asparagus, medium thickness stalks 8 ounces (227g) pancetta, thinly sliced   INSTRUCTIONS Fill and preheat the SousVide Supreme to 190F/87C. In a small bowl mix together the orange juice, zest, and shallots and let macerate for 15 minutes. Stir the dijon mustard into … Read More

Simple Syrup

Makes about 3 cups (700 ml) INGREDIENTS 2 cups (480 ml) water 2 cups (383 g) Castor (superfine) sugar (or for Brown Sugar Syrup, substitute packed brown sugar for the castor sugar) INSTRUCTIONS Fill and preheat the SousVide Supreme to 190F/88C. Put the water and sugar 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 to cook for 1 hour. Pour into a clean bottle with a stopper or screw-top and label. Cool and keep refrigerated for use up to 6 weeks.

Chocolate Chili Baby Back Ribs

Courtesy of Staff Blogger, Madeline Fiore Serves 4 as an entree, 8 as an appetizer INGREDIENTS 2 racks baby back pork ribs Sea salt and freshly ground black pepper, to taste Chocolate Chili Barbecue Sauce (or your favorite sauce) 1 to 2 limes, cut into wedges, for garnish Green onions and cilantro, for garnish   INSTRUCTIONS Fill and preheat the SousVide Supreme to 143F/61.5C. Pull the silver skin from the back side of the rib racks and cut the each rack in half. Season the racks generously with salt and pepper. Put two half racks into a large (gallon/3.8 liter) … Read More

Lime Limoncello Cooler

Courtesy of Staff Blogger, Sophie Makes 1 cocktail INGREDIENTS 2 ounces (60 ml) Lime-Limoncello, well chilled Ice cubes for shaking and serving Soda water (seltzer) A few sprigs of mint INSTRUCTIONS Pour lime limoncello over ice in a rocks glass. Top off with seltzer and garnish with mint. Say ahhhhh! Tastes like summer!