Yield 4 Servings
Cooking Time 2-3 Hours
Cooking Temperature 131°F (55°C)

INGREDIENTS

For the filet mignon
4 PORTIONS OF FILET MIGNON
(ABOUT 1 TO 1 1/2 POUNDS
(450G TO 700G)
SALT AND PEPPER
1 TABLESPOON GARLIC POWDER
2 TABLESPOONS WORCESTER SAUCE
For the blue cheese sauce
1/2 CUP BLUE CHEESE
1/4 CUP HEAVY CREAM
2 TABLESPOONS LEMON JUICE
3 TABLESPOONS OLIVE OIL
SALT AND PEPPER

For the sherried
mushrooms
1 POUND MIXED
MUSHROOMS, CLEANED
AND DE-STEMMED
2 TABLESPOONS OLIVE OIL
1/4 ONION, DICED
4 GARLIC CLOVES, MINCED
2 TABLESPOONS DICED
ROSEMARY LEAVES
1/4 CUP DRY SHERRY
2 TABLESPOONS BUTTER
2 TABLESPOONS LEMON
JUICE
To assemble
ROSEMARY LEAVES, DICED

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Filet Mignon
With Blue Cheese
Mousse

For the filet mignon At least 2 to 3 hours before serving, preheat a water bath to 131°F (55°C). Salt and pepper the steak then sprinkle with the garlic powder. Place the steak in a sous vide bag, add the Worcester sauce, then seal. Cook the filet mignon until heated through, about
an hour for a 1″ (25mm) steak or 3 hours for a 2″ (50mm) steak.

For the blue cheese sauce At least 10 minutes before serving, blend all of the ingredients together until smooth. The cheese sauce can be stored in the refrigerator for a day or two.

For the sherried mushrooms 30 minutes before serving, clean and de-stem the mushrooms then cut into large pieces. Heat the oil over
medium heat then add the onion and garlic. Cook until the onion is
translucent, about 10 minutes. Add the mushrooms and rosemary then
cook, stirring occasionally, until the mushrooms are tender. Add the
sherry and cook until the sherry has evaporated. Stir in the butter until
it melts. Remove from the heat and stir in the lemon juice.

To assemble Lightly salt the outside of the filet mignon then quickly sear it until the meat is just browned. Place the filet mignon on a plate with the sherried mushrooms. Top the steak with the blue cheese sauce then sprinkle some rosemary leaves on top.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy.

Yield 4 - 8 Servings
Cooking Time 30 - 60 Minutes
Cooking Temperature 122°F (50°C)

INGREDIENTS

For The salmon
2 CUPS WATER
3.5 TABLESPOONS SALT
2 CUPS COLD WATER
12 POUNDS SALMON
450G TO 900G
SALT AND PEPPER

For The jalapeño vinaigrette
1 JALAPEÑO, MINCED
1/2 SHALLOT, MINCED
6 TABLESPOONS OLIVE OIL
3 TABLESPOONS LEMON JUICE
1 TEASPOON YELLOW MUSTARD
SALT AND PEPPER
To assemble
GRANNY SMITH APPLE
JALAPEÑO, SLICED
LEMON CONFIT OR
PRESERVED LEMON, DICED
FRESH PARSLEY, CHOPPED

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Salmon With
Apples and
Jalapeno

The salmon At least 65 to 95 minutes before serving, preheat a water bath to 122°F (50°C). Combine 2 cups of water with the salt and heat until the salt is dissolved. Add the 2 cups of cold water and let the water cool to room temperature. Remove the skin from the salmon. Cut it into 1″ by 3″ pieces (25mm by 75mm). Place the salmon into the salted water and let sit for 10 minutes. Remove the salmon and lightly pepper it then place in a sous vide bag and seal. Cook the salmon for 30 to 60 minutes, until heated through.

The jalapeño vinaigrette At least 20 minutes before serving,
combine all the ingredients and blend together until fully emulsified. The vinaigrette can be made several hours ahead of time and refrigerator, then whisked together before serving.

To assemble Cut the apple into 1/4″ (7mm) cubes. Remove the
salmon from the sous vide bag and pat dry. Place a section of
fish on a plate then top with some diced apples and a jalapeno
slice. Add some lemon confit and parsley to the top then drizzle
with some of the jalapeno vinaigrette.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy.

Yield 4 - 8 Servings
Cooking Time 60- 90 Minutes
Cooking Temperature 183°F (83.9°C)

INGREDIENTS

For the beets
8 BEETS
1 ORANGE
SALT AND PEPPER
2 TABLESPOONS HONEY
2 TABLESPOONS BUTTER
To assemble
MANDARIN ORANGES
FRISEE LETTUCE
BLUE CHEESE, CRUMBLED
PECANS
TARRAGON LEAVES
OLIVE OIL
SALT AND PEPPER

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Butter-Poached
Beet Salad
With Pecans

The salmon At least 65 to 95 minutes before serving, preheat a water bath to 122°F (50°C). Combine 2 cups of water with the salt and heat until the salt is dissolved. Add the 2 cups of cold water and let the water cool to room temperature. Remove the skin from the salmon. Cut it into 1″ by 3″ pieces (25mm by 75mm). Place the salmon into the salted water and let sit for 10 minutes. Remove the salmon and lightly pepper it then place in a sous vide bag and seal. Cook the salmon for 30 to 60 minutes, until heated through.

The jalapeño vinaigrette At least 20 minutes before serving,
combine all the ingredients and blend together until fully emulsified. The vinaigrette can be made several hours ahead of time and refrigerator, then whisked together before serving.

To assemble Cut the apple into 1/4″ (7mm) cubes. Remove the
salmon from the sous vide bag and pat dry. Place a section of
fish on a plate then top with some diced apples and a jalapeno
slice. Add some lemon confit and parsley to the top then drizzle
with some of the jalapeno vinaigrette.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy.

Yield 4 Servings
Cooking Time 13 MINUTES
Cooking Temperature 167°F (75°C)

INGREDIENTS

For The eggs
4 EGGS
For the witted spinach salad
8 CUPS BABY SPINACH
4 STRIPS BACON, CUT INTO BATONS
2 SHALLOTS, DICED
4 GARLIC CLOVES, MINCED
3 TABLESPOONS LEMON JUICE
To assemble
BASIL, MINCED
PAREMESAN CHEESE FOR GRATING
LEMON QUARTERS

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13- Minute
Egg on witted
Spinach Salad

The eggs Preheat a water bath to 167ºF (75ºC) 15 to 20 minutes before serving. Gently place the eggs in the water bath and let cook for 13 minutes. Once cooked, remove from the water bath and set aside.

The witted spinach salad At least 30 to 40 minutes before serving, place the spinach in a bowl and set aside. Heat the bacon over medium heat until the fat has rendered and the bacon is crispy, 15 to 20 minutes. Remove and discard all but approximately 1 tablespoon of the bacon fat. Add the shallots and garlic, cook until the shallots turn translucent, 3 to 5 minutes. Stir in the lemon juice then pour the mixture over the spinach and toss well to combine. Salt and pepper to taste.

To assemble Place some spinach in a bowl, leaving an indentation at the top to hold the egg. Crack a 13 minute egg over the top of the spinach, sprinkle with the basil, then grate the parmesan cheese on top. Squeeze some lemon juice over the dish then serve.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy.

Yield 20 - 30 WINGS
Cooking Time 2 - 5 HOURS
Cooking Temperature 150°F (65.6°C)

INGREDIENTS

For the chicken wings
3 POUNDS (1,350 GRAMS) CHICKEN WINGS
SALT AND PEPPER
PEANUT OR CANOLA OIL
For the buffalo sauce
1/4 CUP BUTTER
1/4 CUP HOT SAUCE (PREFERABLY FRANK’S)
For the buffalo sauce
BLUE CHEESE, CRUMBLED
CUCUMBERS, CUT INTO STICKS
CARROTS, CUT INTO STICKS
BASIL LEAVES

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Chicken Wings

The chicken wings Preheat the water bath to 150ºF (65.6ºC) 2 to 5 hours before serving. If using whole wings, cut them into drummettes and wing flats, discarding the tips. Salt and pepper the chicken pieces. Seal them in a sous vide bag and place into the water bath. Cook for 2 to 5 hours. Remove from the sous vide bag, pat dry, and let rest at least an hour. They can also be stored in the refrigerator or frozen at this point. It is best to deep fry them just before serving. Heat the oil to 400ºF (204ºC). Set up a drying station with a metal rack set over a sheet pan. Add the chicken in batches, being sure not to overcrowd the pan. Cook just until the skin is golden brown and crispy, turning if needed. Remove from the heat and set on the metal rack.

The buffalo sauce At least 30 minutes before serving, melt the butter in a pot over medium heat then whisk or blend in the hot sauce. It will last in the refrigerator for several days.

To assemble Toss the wings with the buffalo sauce then place in a bowl next to the cucumber and carrots. Top with the crumbled blue cheese and basil leaves, then serve.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy.

Yield 25 - 40 SERVINGS
Cooking Time 75 MINUTES
Cooking Temperature 135°F (57.2°C)

INGREDIENTS

For the pasteurized egg
1 LARGE EGG, STILL IN THE SHELL
For the cookie dough
CUP BUTTER, SLIGHTLY SOFTENED
½ CUP WHITE SUGAR
½ CUP BROWN SUGAR
1 TEASPOON VANILLA EXTRACT
1 TEASPOON SALT
1 PASTEURIZED EGG
1 ½ CUPS FLOUR
5 OUNCES CHOCOLATE CHIPS 150G

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Chocolate Chip
Cookie Dough
Balls

The pasteurized egg At least 2 hours before serving, pre-heat a water bath to 135ºF (57.2ºC). Place the egg in the water bath and cook for 75 minutes. Remove and let cool.

The cookie dough At least 15 minutes before serving, combine the butter, white sugar, brown sugar, vanilla, salt, and pasteurized egg and mix well to combine, preferably with a hand mixer or standing mixer. Stir in the flour until it is completely combined. Add the chocolate chips and fold them into the dough To Assemble Roll the dough into small balls and serve in a bowl or on a plate. You can also serve them as a topping on ice cream or brownies. They will last in the refrigerator for several days.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy.

Yield 4 - 8 SERVINGS
Cooking Time 15 - 35 MINUTES
Cooking Temperature 132°F (55.6°C)

INGREDIENTS

For the shrimp
1 POUND (450 GRAMS) SHRIMP
SALT AND PEPPER
For the chipotle sauce
2 SMALL TOMATOES
3 GARLIC CLOVES
1 CHIPOTLE PEPPER IN ADOBO SAUCE,
LESS OR MORE TO TASTE
1 TABLESPOON HONEY
1 TABLESPOON LIME JUICE
¼ CUP TOMATO PASTE
¼ CUP CILANTRO
SALT AND PEPPER

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Shrimp Cocktail
With Chipotle
Sauce

The shrimp At least 60 minutes before serving, preheat a water bath to 132ºF (55.6ºC). Salt and pepper the shrimp, place in a sous vide bag in a single layer then seal. Cook the shrimp for 15 to 35 minutes. Prepare an ice-bath with ½ water and ½ ice. Once cooked, remove the sous vide bag from the water bath and place in the ice bath. Let cool until chilled then refrigerate until serving.

The chipotle cocktail sauce At least 20 minutes before serving, Combine all of the ingredients for the cocktail sauce in a blender or food processor. Process until it is mixed well and the consistency you prefer. Taste and adjust the flavors to your preferences. If you want it thicker you can also add more tomato paste. The cocktail sauce can be refrigerated for several days.

To assemble Fill a bowl or serving glass with ice. Remove the shrimp from the sous vide bag and place several of them in the bowl. Serve with the cocktail sauce on the side for dipping.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy.

Yield 4 - 8 SERVINGS
Cooking Time 2 - 4 HOURS
Cooking Temperature 141°F (60.6°C)

INGREDIENTS

For the turkey breasts
2 POUNDS (900G) TURKEY BREASTS, CUT INTO PORTIONS
SALT AND PEPPER
1 LEMON, SLICED
8 SAGE LEAVES
For the cranberry chutney
12 OUNCES (340G) CRANBERRIES
1 CUP ORANGE JUICE
½ CUP WATER
CUP BROWN SUGAR
WHITE SUGAR
1 DRIED ANCHO PEPPER
1 TABLESPOON PEELED AND GRATED FRESH GINGER
¼ CUP TRIPLE SEC OR GRAND MARNIER
2 TEASPOONS GROUND CINNAMON
1 TEASPOON GROUND CLOVES
To assemble
SAGE LEAVES
CHOPPED ORANGE ZEST

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Turkey Breast
With Cranberry
Chutney

The turkey breast At least 2 to 4 hours before serving, preheat a water bath to 141ºF (60.6ºC). Salt and pepper the turkey then place in a sous vide bag. Evenly distribute the lemon slices and sage leaves among the turkey. Seal the bag and cook the turkey for 2 to 4 hours.

The cranberry chutney At least 45 minutes before serving, combine the cranberries, orange juice, water, brown sugar, white sugar, ancho pepper, and ginger in a pot. Bring to a simmer and let cook until the cranberries have released their juices, about 10 to 15 minutes. Remove the pot from the heat and discard the ancho pepper. Add the triple sec, cinnamon,
and cloves then blend well. You want the chutney to bind together but still have chunks of cranberry in it. The cranberry chutney will last for several days in the refrigerator and can be served cold or reheated.

To assemble Remove the turkey from the bag and pat dry.
Lightly sear the turkey if desired. Place the turkey on the plate
and top with the cranberry chutney. Sprinkle the sage leaves
and orange zest over the top then serve.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy.

Yield 8 SERVINGS
Cooking Time 2 - 4 HOURS
Cooking Temperature 141°F (60.6°C)

INGREDIENTS

For the bratwurst
6 LINKS BRATWURST
5 OUNCES BEER PREFERABLY A LAGER
For the guinness mustard
¼ CUP YELLOW MUSTARD SEEDS
¼ CUP BROWN MUSTARD SEEDS
½ CUP MALT VINEGAR
1 CUP GUINNESS
2 TABLESPOONS BROWN SUGAR
½ TEASPOON GROUND ALLSPICE
¼ TEASPOON GINGER POWDER
¼ TEASPOON GARLIC POWDER
1 TEASPOON SALT
½ TEASPOON BLACK PEPPER

For the grilled onions
and peppers
2 ONIONS
1 RED PEPPER
1 ORANGE PEPPER
1 POBLANO PEPPER
SALT AND PEPPER
To assemble
6 GRINDER
OR HOT DOG BUNS
OLIVE OIL

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Beer Brat Grinders
With Guinness
Mustard

For the bratwurst At least 2 to 3 hours before serving, preheat the water bath to 141ºF (60.6ºC). Place the bratwurst into the sous vide bag and add the beer. Seal the bag then place in the water bath and cook for 2 to 3 hours.

For the guinness mustard At least 12 hours before serving , combine the mustard seeds, malt vinegar, and guinness in a bowl. Cover with plastic wrap and let sit for several hours or preferably overnight. The next day, add the soaked mustard seeds and their liquid to a blender or food processor. Add the remaining ingredients and process until it is the consistency you desire. The mustard can be refrigerated for several
weeks.

For the grilled onions and peppers 40 minutes before serving, Peel the onions and then cut into slices about ½” to ¾” (13mm to 19mm) thick, trying to keep the slices together. You can also thread the onion slices onto a shish-kabob skewer. Cut the sides off of the peppers, leaving them whole. Salt and pepper the onions and peppers and then drizzle with the canola oil. Heat a grill to high heat. Add the onions and peppers and cook until they just begin to brown and are cooked through. Remove them from the heat. Once they have cooled enough to handle slice the peppers into ½” (13mm) strips and cut the onions in half.

To assemble Remove the bratwurst from their bag and pat them dry. Sear the brats on the grill over high heat, about 1 or 2 minutes per side. Brush the inside of the buns with oil and then grill briefly until they just start to brown. Remove from the heat then smear some Guinness mustard on the buns, add a bratwurst, and top with the peppers and onions then serve.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy.

Yield 2 SERVINGS
Cooking Time 2 - 4 HOURS
Cooking Temperature 135°F (57°C)

INGREDIENTS

For the duck breast
DUCK BREAST (APPROXIMATELY 1 POUND)
2 TEASPOONS GROUND CUMIN
1 TEASPOON ANCHO CHILE POWDER
(OR OTHER CHILE POWDER)
SALT AND PEPPER

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Duck Breast

Pre bath Preheat the water bath to 135°F / 57°C. Salt and pepper the duck and sprinkle with the cumin and ancho chile powder. Place the duck in the sous vide pouch and seal. Place in the water bath and cook the sous vide duck for 2 to 4 hours.

Finishing the duck When the sous vide duck is done cooking, remove it from the water bath and cool in a ½ ice – ½ water bath until chilled. Refrigerate until you are ready to sear and serve it. Pre-heat a pan to medium-high heat when you are ready to eat. Remove the sous vide duck from the pouch and pat dry. Score the duck fat in a diamond pattern.
When the pan is heated place the duck in it and sear it,
turning every few minutes until the duck has a nice crust on
it and is heated through. Remove from the heat and serve.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy.

Yield 4 SERVINGS
Cooking Time 3 - 6 HOURS
Cooking Temperature 135°F (57.5°C)

INGREDIENTS

For the pork
12 POUNDS PORK TENDERLOIN
1 TEASPOON DRIED SAGE
1 TEASPOON ALLSPICE
1/2 TEASPOON GINGER
PEPPER
For the glaze
1 CUP BOURBON WHISKEY
1/2 CUP BROWN SUGAR
1/2 CUP KETCHUP
2 TEASPOONS WORCESTER SAUCE
1 TEASPOON LIQUID SMOKE
1/4 CUP APPLE JUICE
1 TABLESPOON LEMON JUICE
1 TEASPOON MINCED GARLIC
1/2 TEASPOON CAYENNE PEPPER
1/4 TEASPOON DRY MUSTARD
SALT AND PEPPER

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Bourbon Glazed
Pork Tenderloin

Pre-bath Mix the spices together in a bowl. Pepper the pork tenderloin, sprinkle with the spices, then place in the sous vide pouches and seal. At this point you can store the pouch in the refrigerator for up to 2 days, freeze it for up to 6 months, or cook it right away.

Cooking Preheat the water bath to 135°F / 57.2°C. Place the sous vide pouches in the water bath and cook for 3 to 6 hours. Remove the pouches and place in a 1/2 ice – 1/2 water bath until chilled. You can store the pouches in the refrigerator for around 2 days or freeze them for up to 6 months.

Finishing Preheat a grill to high heat or the broiler in the oven.
To prepae the glaze, mix together all of the ingredients in a pot over medium-high heat and bring to a simmer, stirring occasionally. Cook for about 30 minutes, until it thickens some. Take the pork out of the pouches and pat dry. Sear on the grill until grill marks form on the first side, a couple of minutes. Brush the glaze on the side facing up and turn the tenderloin. Repeat several times until it is coated with the glaze, cooking
about 30 to 60 seconds per turn. Remove from the heat, brush
once more with the glaze, slice into 1/2″ rounds and serve.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy.

Yield 4-8 SERVINGS
Cooking Time 2 - 3 HOURS, OR UP TO 10 HOURS
Cooking Temperature 131°F (55°C)

INGREDIENTS

For the sirloin steak
2 POUNDS SIRLOIN STEAK 900G
1/2 TEASPOON GROUND CUMIN
1/2 TEASPOON ANCHO CHILE POWDER
1/2 TEASPOON SMOKED PAPRIKA
1/4 TEASPOON MUSTARD POWDER
1/4 TEASPOON GROUND CORIANDER
SALT AND PEPPER
For the lime-ginger sauce
1 TABLESPOON RICE VINEGAR
2 TABLESPOONS LIME JUICE
1 TABLESPOON HONEY
1 TABLESPOON SOY SAUCE
2 TEASPOONS MINCED GINGER
3 TABLESPOONS OLIVE OIL
1 TABLESPOON SESAME OIL
SALT AND PEPPER

For the cabbage slaw
2 CUPS THINLY SLICED RED CABBAGE
2 CUPS THINLY SLICED BOK CHOY OR
CHINESE CABBAGE
1 ORANGE BELL PEPPER, THINLY SLICED
2 MEDIUM CARROTS, CUT INTO STICKS
12 SNOW PEAS, CUT INTO STRIPS
To assemble
TOMATOES, SLICED
SESAME SEEDS
BASIL LEAVES, CHOPPED

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Sirloin Steak
With Lime-Ginger
Slaw

Pre-bath Mix the spices together in a bowl. Pepper the pork tenderloin, sprinkle with the spices, then place in the sous vide pouches and seal. At this point you can store the pouch in the refrigerator for up to 2 days, freeze it for up to 6 months, or cook it right away.

Cooking Preheat the water bath to 135°F / 57.2°C. Place the sous vide pouches in the water bath and cook for 3 to 6 hours. Remove the pouches and place in a 1/2 ice – 1/2 water bath until chilled. You can store the pouches in the refrigerator for around 2 days or freeze them for up to 6 months.

Finishing Preheat a grill to high heat or the broiler in the oven. To prepare the glaze, mix together all of the ingredients in a pot over medium-high heat and bring to a simmer, stirring occasionally. Cook for about 30 minutes, until it thickens some. Take the pork out of the pouches and pat dry. Sear on the grill until grill marks form on the first side, a couple of minutes. Brush the glaze on the side facing up and turn the tenderloin. Repeat several times until it is coated with the glaze, cooking
about 30 to 60 seconds per turn. Remove from the heat, brush once more with the glaze, slice into 1/2″ rounds and serve.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy.

Yield 4-8 SERVINGS
Cooking Time 36 - 60 HOURS
Cooking Temperature 131°F (55°C)

INGREDIENTS

For  the chuck steak
2 POUNDS CHUCK STEAK 900G, OR
CHUCK ROAST CUT INTO 1″ 25MM SLABS
2 TEASPOONS GARLIC POWDER
1 TEASPOON ONION POWDER
1 TEASPOON GROUND CUMIN
SALT AND PEPPER
For the pesto
11/2 CUPS PACKED FRESH BASIL
1 CUP PACKED FRESH PARSLEY
1/4 CUP PINE NUTS
1/2 TEASPOON SALT
1/4 TEASPOON BLACK PEPPER
1/4 CUP GRATED PARMESAN CHEESE
2 TABLESPOONS LEMON JUICE
4 GARLIC CLOVES, MINCED
1/2 CUP OLIVE OIL

For the brussels sprouts
1/2 POUND BRUSSELS SPROUTS,
TRIMMED AND CUT IN HALF 240G
OIL
SALT AND PEPPER
To assemble
BLUE CHEESE, CRUMBLED
BASIL LEAVES
LEMON ZEST
LEMON JUICE

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Chuck Steak With
Deep Fried
Brussels Sprouts

The chuck steak At least 36 to 60 hours before serving, preheat
Lightly salt the steak then coat with the spices. Place the steak in a sous vide bag then seal. Cook the steak for 36 to 60 hours.

The pesto At least 20 minutes before serving, combine all the ingredients into a blender or food processor and process until it forms a smooth paste. This can be done a day or two ahead of time and stored in the refrigerator.

The brussels sprouts 20 minutes before serving, fill a pot of oil one third to half way full with oil then heat it to 350°F (176°C). Set up a plate with paper towels on it or a cooling rack over a baking sheet. Add the brussels sprouts to the hot oil, working in batches if necessary to prevent overcrowding. Cook them until golden brown, 2 to 4 minutes. Remove from the heat and place on the cooling rack. Sprinkle with salt and pepper.

To assemble Remove the cooked steak from the sous vide bag and pat dry. Lightly salt the outside of the steak then quickly sear it until the meat is just browned. Cut into thick slices. Place the steak on a plate with the brussels sprouts. Top the brussels sprouts with the blue cheese crumbles. Add a dollop of pesto to the steak then top with the basil leaves and lemon
zest. Drizzle some lemon juice over the brussels sprouts then serve.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy.

Yield 4-8 SERVINGS
Cooking Time 18 HOURS, OR UP TO 60 HOURS
Cooking Temperature 150°F (65.6°C)

INGREDIENTS

For the smoked brisket
23 POUNDS BEEF BRISKET
1 TEASPOON ANCHO CHILE POWDER
1 TEASPOON SMOKED PAPRIKA
1 TEASPOON DRIED THYME LEAVES
1/2 TEASPOON MUSTARD POWDER
1/2 TEASPOON GROUND CORIANDER
For  the cranberry barbecue sauce
170G FRESH CRANBERRIES
180G ORANGE JUICE, 3/4 CUP
230G WATER, 1 CUP
100G KETCHUP
75G BROWN SUGAR
20G BALSAMIC VINEGAR
28G GARLIC, 56 CLOVES CHOPPED
5G ANCHO CHILE POWDER
12 CHIPOTLES IN ADOBO SAUCE
0.9G XANTHAN GUM, 0.2%
To assemble
FRESH PARSLEY, CHOPPED
ARUGULA OR OTHER BITTER GREENS
COLESLAW

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Brisket With
Cranberry
Barbecue Sauce

The smoked brisket At least 18 to 36 hours before serving Prepare a smoker over the lowest heat it works at. Preheat a water bath to 150°F (65.6°C). Mix together the spices in a bowl. Lightly salt and pepper the brisket then coat with the spices. Place the brisket in the smoker and smoke for 30 to 60 minutes, ensuring the temperature of the meat stays below the temperature you will be sous viding it at. Once the smoking is
done place the brisket in a sous vide bag and seal. Cook the brisket for 18 to 36 hours, until it is tender.

The cranberry barbecue sauce At least 15 minutes before serving, combine the cranberries, orange juice, and water in a pot and bring to a boil. Let simmer until the cranberries have popped and released their juices. Blend in the remaining ingredients with an immersion blender until thoroughly mixed and the sauce is smooth. Let simmer for 5 to 10 minutes for the flavors to meld then remove from the heat. The cranberry BBQ
sauce will keep in an airtight container placed in the refrigerator for at least a week.

To assemble Remove the cooked meat from the sous vide bag and pat dry. Lightly salt the outside then quickly sear it until the meat is just browned. Cut the brisket across the grain into thin slices. Place some arugula on a plate and top with several brisket slices. Drizzle the cranberry BBQ sauce over the top then sprinkle with the salt and parsley. Add the coleslaw then serve.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy.

Yield 4 SERVINGS
Cooking Time 2 - 4 HOURS
Cooking Temperature 141°F (60.5°C)

INGREDIENTS

For the chicken breast
23 CHICKEN BREASTS
SALT AND PEPPER
1 TEASPOON GARLIC POWDER
6 THYME SPRIGS
For the za’atar seasoning
1 TABLESPOON SESAME SEEDS
1 TABLESPOON FRESH THYME LEAVES
1 TEASPOON GROUND SUMAC
For the za’atar onions
2 SWEET ONIONS
CANOLA OIL
ZA’ATAR SEASONING, FROM ABOVE
SALT AND PEPPER

For the bulgar wheat salad
2 CUPS COOKED BULGUR WHEAT
1/2 CUP COOKED CORN KERNELS
1/2 CUP COOKED BLACK BEANS
1/4 CUP FRESH POMEGRANATE
SEEDS
2 TABLESPOONS CHOPPED FRESH
PARSLEY LEAVES
1 TABLESPOON CHOPPED FRESH
MINT LEAVES
SALT AND PEPPER
To assemble
FRESH BABY SPINACH
AVOCADO SLICES
WALNUT OIL OR OLIVE OIL
FINISHING SALT OR SEA SALT

Print

Chicken Breast
With Bulgar Salad
and Za’atar Onions

The chicken breast At least 2 to 4 hours before serving, preheat a water bath to 141°F (60.5°C). Lightly salt and pepper the chicken then sprinkle with the garlic powder. Place the chicken breasts in a single layer in a sous vide bag, add the thyme, then seal. Cook the chicken breasts for 2 to 4 hours.

The za’atar seasoning At least 50 minutes before serving, heat a pan with no oil in it over medium-low heat. Add the sesame seeds and cook the seeds until they just start to brown and become aromatic, usually after 2 to 5 minutes. Remove the sesame seeds from the heat. Combine the sesame seeds, thyme leaves and ground sumac together in a small bowl and mix well.

The za’atar onions At least 35 minutes before serving, remove the skin from the onions and slice into rounds about 1/2″ thick (12mm). Heat the canola oil over medium-high heat then add the onion rounds in a single layer. Let the rounds sit until they begin to brown then flip them. Sprinkle with half of the za’atar seasoning. Let the onion rounds continue to cook until the other side starts to brown. Add the remaining za’atar seasoning and stir to mix in the seasoning. Salt and pepper to taste then continue cooking until the onions are tender.Remove from the heat and set aside.

The bulgar wheat salad At least 30 minutes before serving, add the cooked bulgur wheat, corn kernels, black beans to a bowl and mix well to combine. Stir in the pomegranate seeds, parsley and mint. Salt and pepper to taste. The salad can be held for an hour on the counter, or a day in the fridge before being used.

To assemble Remove the cooked chicken breast from the sous vide bag and pat dry. Lightly salt the outside then quickly sear it until the chicken is just browned. Cut the chicken into slices. Place some spinach on a plate and top with several chicken slices. Add a spoonful of the bulgur wheat salad to the side as well as a few slices of avocado. Top the chicken with the za’atar onions. Drizzle some walnut oil over the top and sprinkle with some of the finishing salt then serve. This

This recipe is provided by Jason Logsdon from Amazing Food Made Easy.

Yield 2 - 4 Servings
Cooking Time 10 - 30 Minutes
Cooking Temperature 183°F (83.9°C)

INGREDIENTS

For the asparagus
1 BUNCH ASPARAGUS
SALT AND PEPPER
For the dijon vinaigrette
1 TABLESPOON WHITE WINE VINEGAR
1 TABLESPOON LEMON JUICE
11/2 TABLESPOONS DIJON MUSTARD
1/4 CUP OLIVE OIL
2 TABLESPOONS CHOPPED TARRAGON
SALT AND PEPPER
To assemble
TARRAGON LEAVES, CHOPPED

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Asparagus With
Dijon Mustard
Vinaigrette

The asparagus At least 10 to 30 minutes before serving, preheat the water bath to 183°F (83.9°C). Place the asparagus in a sous vide bag, trying to keep the thickness of the bag less than 1″ (25mm) for even cooking. Salt and pepper the asparagus then seal the bag. Place in the water bath and cook for 10 to 30 minutes. Once the asparagus is tender remove it from the bag.

The dijon vinaigrette PAt least 20 minutes before serving, combine all the ingredients and whisk or blend together. The vinaigrette can be made several hours ahead of time and re-whisked just before serving.

To assemble Place the asparagus on a plate and drizzle the dijon mustard vinaigrette over the top. Sprinkle the tarragon on top and serve.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy.

Yield 4 Servings
Cooking Time 2 - 5 HOURS
Cooking Temperature 148°F (64.5°C)

INGREDIENTS

For the chicken thighs
1 POUND CHICKEN THIGHS
1 TEASPOON GARLIC POWDER
1 TEASPOON GROUND CORIANDER
1 TEASPOON ANCHO CHILE POWDER,
OR YOUR CHILE POWDER OF CHOICE
PEPPER
For the sauce
6 CLOVES GARLIC, DICED
1/4 TEASPOON CHIPOTLE POWDER,
OR CHILE POWDER OF YOUR CHOICE
1 1/2 CUPS ORANGE JUICE
For the garnish
1/4 CUP CHOPPED MINT

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Chicken Thighs
With Orange
Mint Glaze

Pre-bath Mix the spices together in a bowl. Pepper the chicken then sprinkle with the spice mixture and seal in a sous vide pouch. At this point you can store the pouch in the refrigerator for up to 2 days, freeze it for up to 6 months, or cook it right away.
Cooking Preheat the water bath to 148°F / 64.5°C. Place the sous vide pouches in the water bath and cook for 2 to 5 hours. Remove the pouches and place in a 1/2 ice – 1/2 water bath until chilled. You can store the pouches in the refrigerator for around 2 days or freeze them for up to 6 months.
Finishing Heat a pan over medium-high heat. Remove the sous vide chicken thighs from the pouches and pat dry. Sear the chicken in the pan until they begin to brown. Remove from the heat and set on a plate under foil. Add the garlic to the pan and let cook for about 1 minute. Add the chipotle powder and orange juice and cook until it thickens some, about 10 to 15 minutes. To serve, place the sous vide chicken thighs on plates. Pour the sauce over the chicken and top with the chopped mint.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy.

Cooking Time 1 - 3 HOURS
Cooking Temperature 160°F (71.1°C)

INGREDIENTS

For the black cherry infused rye
20 TO 30 BLACK CHERRIES
1/2 STICK CINNAMON
8 CLOVES
1.5 CUPS RYE

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Black Cherry
Infused Rye

The black cherry infused rye Remove the stems from the cherries. Place the cherries in a sous vide bag or mason jar. Lightly crush or muddle the cherries. Add the remaining ingredients to the cherries then seal and place in the water bath. Heat the infusion for 1 to 3 hours.

Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or Mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the rye and store in a sealed container. The cherries can be reserved for a garnish or boozy snack.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy.

Yield 4 Pieces
Cooking Time 60 - 90 MINUTES
Cooking Temperature 190°F (87.8°C)

INGREDIENTS

For  the creme brulee
2 CUPS HEAVY OR WHIPPING CREAM
6 OUNCES WHITE CHOCOLATE, ROUGHLY CHOPPED 170G
4 EGG YOLKS
PINCH OF SALT
1/3 CUP WHITE SUGAR
To assemble
SUGAR RASPBERRIES

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White Chocolate
Creme Brulee

The creme brulee At least 4 to 5 hours before serving, place an upside down strainer or bowl in your water bath. Top with a sheet pan or plate. Set the ramekins on it and fill the water bath two-thirds of the way up the ramekin. Preheat the water bath to 190°F (87.8°C).

Pour the heavy cream into a pot and bring just to a simmer. Slowly add the white chocolate and whisk until combined. Remove from the heat. Whisk together the egg yolks in another bowl then slowly whisk in the salt and sugar, the mixture should turn glossy and thicken slightly. Slowly whisk in the cream. Evenly divide among the ramekins then cover each ramekin with plastic wrap and use a rubber band to hold in place. Place the ramekins in the sous vide bath with the water level coming two-thirds of the way up the side. Cook for 60 to 90 minutes, depending on how thick you prefer your creme brulee. Once cooked, remove from the water bath and let cool for 15 to 20 minutes. Place in the refrigerator and chill until
cold, or preferably overnight.

To assemble Spread a thin layer of sugar on the top of the
creme brulee and quickly torch until the sugar melts and
begins to brown. Add raspberries to the top then serve.

This recipe is provided by Jason Logsdon from Amazing Food Made Easy.