Tag Archives: sous vide

Sous Vide Pork Scallops with Lemons and Capers

9 Apr
Sous Vide Pork Scallops with Lemons and Capers

Sous Vide Pork Scallops with Lemons and Capers

I’m a sucker for deals on meat, no matter what cut you end up with. Because with a sous vide circulator, you can make delicious meals with even the cheapest of cuts. In this case, I had a couple of boneless pork loins, each in a very different shape and thickness. I cut and pounded the meat into similar-sized portions, spiced and bagged, then let the sous vide do its magic. After a relatively short bath, a quick sear and gravy will give you a restaurant-worthy dish. Pair it with a quick pressure-cooked risotto and peas side, and you’ve got a meal!

Down to business:

Sous Vide Pork Scallops with Lemons and Capers
Slightly adapted from Foodiecrush

3/4 pound boneless pork
Salt and pepper, to taste
Fresh sage leaves, one per slice
4 tablespoons butter, divided
2 teaspoons oil, preferably high-heat such as grapeseed
2 tablespoons flour
1/2 cup white wine
1 cup chicken stock
1 lemon, half for juice and half sliced
1/8 cup capers

Seasoned and Vacuum Sealed Pork Scallops

Seasoned and Vacuum Sealed Pork Scallops

Cut pork into equal portions, then pound to about 1/4-inch thickness. Salt and pepper each side, to taste. Press a sage leaf onto each portion, then a small pat of butter on top of each leaf. Place the pork in one layer in a gallon zip-top bag, then vacuum seal using the water immersion method.

Cook in the sous vide bath for one hour with the temperature set at 139 degrees F. When done, remove pork to a plate and discard sage leaves. Reserve the juice left in the bag for the gravy.

Quick-Searing the Pork

Quick-Searing the Pork

Heat oil in a skillet to medium high, then sear the pork quickly on each side until browned. Remember the pork is cooked through now. Set pork aside on a plate and make the gravy.

Add 2 tablespoons of butter to the skillet, then stir in the flour to make a paste. Pour in the reserved pork juices, wine, and chicken stock, whisking until thickened.

Lemon and Caper Pan Sauce

Lemon and Caper Pan Sauce

Squeeze in the juice of half the lemon, the capers, and stir to combine. Nestle the pork scallops into the gravy, then top with remaining lemon slices. Heat until pork is warmed through. Serve with pan-gravy and sides of choice.

Sous Vide Pork Scallops with Lemons and Capers2

Sous Vide Pork Scallops with Lemons and Capers

p.s. I have some exciting news to share with you soon regarding my future, so stay tuned!

 

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Carne Asada Street Tacos: Sous Vide or Grilled

5 Mar
Carne Asada Street Tacos

Carne Asada Street Tacos

I had a gorgeous hunk of flank steak in our freezer from our quarter cow we bought last year, and carne asada street tacos were calling my name! Typically skirt steak is used for these tacos, but I figured the leaner flank steak would work just as well provided it was marinated in a citrusy sauce for a spell.  I decided to cook this via the sous-vide method, but grilling the steak would work just as great.

Total thumbs up all the way around for the tacos! We had plenty of leftovers for another dinner even with my daughter eating three of them in one sitting. I made some fresh pico de gallo to serve these with along with the avocado, but you can use any condiments of choice for these tasty tacos.

Carne Asada Ingredients

Many of the delicious Carne Asada ingredients

Carne Asada Street Tacos: Sous Vide or Grilled
Adapted from Serious Eats

3 whole dried ancho chiles, stems and seeds removed
3 whole dried guajillo chiles, stems and seeds removed
2 teaspoons ground cumin
1 teaspoon ground coriander
2 whole chipotle peppers, canned in adobo sauce
3/4 cup fresh juice from 2 to 3 oranges (I used Cara Cara)
2 tablespoons fresh juice from 2 to 3 limes
2 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
2 tablespoons Asian fish sauce
6 medium cloves garlic, peeled
1 small bunch cilantro, leaves and tender stems only
2 tablespoons dark brown sugar
Sea salt, to taste
1.5 to 2 pounds flank or skirt steak
Warm corn or flour tortillas, lime wedges, diced onion, additional fresh cilantro (or Pico de Gallo), and avocado, for serving

Place dried ancho and guajillo chilies in a glass bowl and cover with boiling water. Let steep for 20 minutes until soft and pliable. Drain water, then transfer chiles to a food processor or blender.

Toasting the Cumin and Coriander

Toasting the Cumin and Coriander

Toast the ground cumin and coriander in a hot dry skillet until fragrant and add to the chiles. (You could toast the seeds and grind yourself, but I’m not that fancy.)

Ready to Process the Marinade

Ready to Process the Marinade

Add the rest of the ingredients except steak and condiments. Blend until a smooth sauce has formed. Transfer half of the sauce to a gallon-sized zip-top bag and refrigerate or freeze the other half in a sealed container for future use.

BONUS! Here’s my quick recipe for homemade Pico de Gallo. Double or triple as needed:

Pico de Gallo

1 Roma tomato, chopped
1/4 cup diced onion
1/2 jalapeño or serrano chile, finely diced
1/4 cup finely chopped fresh cilantro
1 teaspoon lime juice
Salt and pepper, to taste

Mix all the ingredients in a small bowl, and let marinate for an hour or so. That’s it!

For cooking via sous-vide method:

Add steak to the marinade in the bag, squishing around to coat.

Steak in Marinade

Steak in Marinade

Vacuum-seal the bag using the water immersion method. Set temperature on the sous vide to 131 F, then place the bag in the pot and cover with plastic wrap to prevent evaporation. Cook for 24 hours.

After 24 hours, preheat a cast-iron pan on high. Remove the bag from the sous-vide pot, then remove the steak from the marinade and wipe off excess. Discard marinade. Char the steak in the hot pan for a minute or two on each side until well-browned. Transfer to a cutting board and slice thinly against the grain.

Serve immediately with warmed tortillas and garnishes.

Sliced Carne Asada Flank Steak

Sliced Carne Asada Flank Steak

For cooking on a grill:

Add steak to the marinade in the bag, squishing around to coat. Squeeze the air out of the bag, seal, then refrigerate for at least 3 hours or up to overnight.

When ready to cook, preheat your grill on one side to the highest temperature. Clean and oil the grilling grate.

Remove steak from marinade and wipe off excess. Place directly over the hot side of the grill. If using a gas grill, cover; if using a charcoal grill, leave open. Cook, turning occasionally, until steak is well charred on outside and center registers 110°F on an instant-read thermometer, 5 to 10 minutes total. Transfer to a cutting board and allow to rest for 5 minutes. Slice thinly against the grain.

Serve immediately warmed tortillas and garnishes.

 

Download and Print this Recipe

Download and Print this Yummy Recipe!

24 vs. 48 Hour Sous Vide Chuck Roast

14 Jan
24-Hour Sous Vide Chuck Roast

24-Hour Sous Vide Chuck Roast

I’ve been slowly learning the best methods and temperatures to cook meat via the sous vide method. For those of you not familiar with this, I’ll give you a cheat link over to Wikipidia: Sous Vide Cooking.

So about three weeks ago I decided to cook a piece of chuck roast for 48 hours at 149 F, but about halfway through the cooking time my foodie friend and sous vide guru Stefan gave me the sage advice that I would achieve the results my hubby desired in said chunk of meat by cooking it only 24 hours at a higher temperature. Horrors, what was I to do? So I threw caution to the wind and bumped it up to 165 F for the last 24 hours. It came out out fall apart tender and my husband said it was the best chuck roast he had ever tasted.

I had only used half of the chuck roast, so two weeks later I decided to try only 24 hours at 165 F for the second half. It was very tender, but both of us thought the first one had the perfect texture. Don’t get me wrong, it was absolutely delicious, the first one was just amazingly absolutely delicious. Was this a controlled experiment? Heck no. I had too many differences with what I did. Was the first chuck roast the better half of the roast? (It was a 6-pound roast initially.) The first one I only seasoned it then seared in a hot cast iron skillet. For the second one I seasoned it then dusted it heavily with flour before searing, as I wanted a thicker gravy than the first one. Did the flour have anything to do with the texture of the meat? I have no idea. But I did get a thicker gravy!

Anyhoot, since I bothered to take the pictures, I’ll go ahead and step you through the process I did for the second roast. Who knows? Maybe it will prompt you to pick up a sous vide circulator and try it out!

24-Hour Sous Vide Chuck Roast with Gravy

1 3-pound chuck roast
Seasoning spice mix of choice
Ground black pepper and salt
Flour
1 tablespoon high heat oil, such as grapeseed oil
1/2 cup homemade beef stock

First, fill a large pot with water, insert the sous vide circulator, and set the heat at 165 degrees F.

Seasoned Beef

Seasoned Beef

Season the beef liberally with a spice seasoning mix of choice. I used Santorini Sunset seasoning (available from Kouzouna’s Kitchen). Grind a bunch of black pepper over it, and lightly salt if your seasoning mix does not contain salt. Pat the roast all around with flour until it is thoroughly coated.

Coated with Flour

Coated with Flour

Heat a cast iron skillet to high heat and add the tablespoon of oil. Sear the roast on all sides until it is browned and crusty.

Seared Chuck Roast

Seared Chuck Roast

Place the roast in a gallon zip-top freezer bag, then remove all the air by zipping it almost shut and slowly immersing it into the pot of water until all the air is sucked out of the bag, then finish sealing the bag.

Ready to Cook for 24 Hours

Ready to Cook for 24 Hours

Cover the pot with cling-wrap to prevent evaporation. Now go find something to do for the next 24 hours, like eat your dinner, watch a movie, sleep, get up and do laundry, or whatever you find yourself doing for the next day.

Cooked Roast and Juices

Cooked Roast and Juices

About 20 minutes before you want to eat the roast, turn off the sous vide, remove the bag from the pot, and remove the roast from the bag, saving the juices in the bag. Set the roast aside on a plate and cover with foil while you make the gravy.

Showing off my Poppa's Hook

Showing off my Poppa’s Hook ~ I love my meat hook!

Pour the juices from the bag into a skillet set over medium-high heat. Add the 1/2 cup beef stock to it. Bring the sauce up to a simmer, and whisk constantly while keeping a simmer until the gravy has reduced and thickened.

Making the Gravy

Making the Gravy

To finish the gravy, add a half tablespoon of very cold butter and stir it in until just melted. Strain the gravy through a sieve (I also line it with mesh or cheesecloth) into a serving bowl.

Smooth Beef Gravy

Smooth Beef Gravy

Serve the fall-apart tender meat with the gravy and sides of vegetables. We had rosemary buttered baby potatoes with green beans.

24-Hour Sous Vide Chuck Roast

24-Hour Sous Vide Chuck Roast

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

 

 

Sous Vide (Sorta) Beef Bourguignon

26 Nov
Sous Vide Beef Bourguignon

Sous Vide Beef Bourguignon

I say “sorta” because I only cooked about half the ingredients via the sous vide method, as I was concerned my gallon zip-lock baggie would not hold it all. This also turned out to be an accidental birthday dinner for my husband, as when I started the process 24-hours earlier it hadn’t dawned on me I’d be serving it the night before his birthday.

Don’t have a sous vide machine? No worries, you can make this on the stove top in a Dutch oven. Simply cover and simmer for about 2 1/2 hours until beef is tender.

This made an elegant dinner, with beautiful rich flavors and fork-tender beef. I served this over a cauliflower puree, but it can also be served over mashed potatoes or noodles.

Sous Vide Beef Bourguignon

1 tablespoon grapeseed or other neutral oil, plus more if needed
4 slices thick-cut bacon (reserve 1 tablespoon grease)
1 1/4 pounds stew meat (chuck beef) cut into 1-inch cubes
Salt and ground black pepper, to taste
4 tablespoons flour, divided
2 carrots
2 thick slices from a large sweet onion
2 cloves garlic, peeled and minced
3/4 bottle of good dry red wine, such as Burgundy or Pinot Noir
1 cup beef broth, homemade or low sodium
1 tablespoon tomato paste
2 sprigs fresh thyme
1 bay leaf
8 ounces baby bella (or cremini) mushrooms, sliced if large
8 ounces thawed frozen pearl onions
4 to 6 tablespoons unsalted butter, at room temperature, divided

The Main Players

The Main Players

Set your sous vide in a large pot of water to 149 degrees F (65 C).

Cut the bacon into lardons and cook in the oil in a Dutch oven or deep cast iron skillet over medium heat until crispy. Remove bacon to paper towels to cool. Reserve one tablespoon of grease and refrigerate it.

Browning the Beef

Browning the Beef

Dry the beef with paper towels and season with salt and pepper and toss with 2 tablespoons of flour to coat. In the same pot with the remaining hot bacon grease, cook the beef in batches until browned on all sides. Add the beef and bacon to a 1-gallon zip-lock bag.

Peel the carrots and cut into cross-wise slices and slice the thick onion slices in half. Cook in the remaining oil in the pot (add more if needed) for about 10 minutes, then add the minced garlic and cook for about a minute more. Add the vegetables to the bag.

Veggies and Beef in Bag

Veggies and Beef in Bag

Deglaze the pot with the red wine, scraping up any browned bits with a wooden spoon. Add the beef broth and tomato paste, stir to combine, then reduce heat and simmer until reduced a quarter in volume, about 15 minutes.

Add the wine mixture, the thyme sprigs, and bay leaf to the bag. Seal using the water immersion technique, add to the sous vide pot and clip it to the side. Cover the water bath with plastic wrap to prevent evaporation. Sous vide for 24 hours.

Sous Vide

Sous Vide!!

After 24 hours, melt 2 tablespoons of butter plus the one tablespoon of reserved bacon grease to a Dutch oven. Saute the mushrooms until starting to brown, about 5 minutes. Add the thawed pearl onions and cook for an additional five minutes. Remove from pan and set aside.

Baby Bellas and Pearl Onions

Baby Bellas and Pearl Onions

Melt two or more tablespoons of butter and add 2 tablespoons flour and whisk until it forms a paste. Remove bag from sous vide pot and carefully pour the liquid from the bag into the pot. Bring the sauce to a simmer, whisking constantly until sauce is thickened.

Beef Bourguignon Ready to Serve

Beef Bourguignon Ready to Serve

Add the mushrooms and onions and the rest of the contents of the bag to the pot and stir to combine. Remove thyme sprigs and bay leaf. Serve over cauliflower puree, mashed potatoes, or noodles. Bon Appétit!

Sous Vide Beef Bourguignon

Sous Vide Beef Bourguignon

Download and Print this Recipe

Download and Print this Yummy Recipe!

Goulash ~ an Old Stand-by in a New (Old) Dish

19 Nov
Cheesy Baked Goulash

Cheesy Baked Goulash in Vintage Enamel-Ware

This is not a new recipe but it gave me a chance to use one of my new (old) casserole dishes I picked up at a garage sale a few months ago. It is vintage enamel-ware from the 1980s made by Lincoware, in the Lauria design. It came in a nesting set of three for only $1 each. How cool is that?

Some nights just call for your stand-by comfort casserole, and last night was no exception. This is one of my daughter’s favorite meals I make, and she actually happened to be home for a Friday night, of all things. I had a half-pound of ground beef left in the freezer needing used up, so halved the recipe and in doing so the vintage casserole dish became a perfect vessel for cooking the smaller portion.

However, I do have a new recipe I’m working on using the sous-vide technique, and will take a whopping 24-hours to cook! And no, I’ll not be slaving over it that entire time, I’ll be off doing my usual housework and PT exercises (and sleeping for a portion of that) while the cooking device does the work for me!

I’m also copying the goulash recipe below for any newcomers hesitant to click on a linky to get it. This takes less than an hour to make, which is always a winner in my book! Enjoy!

Cheesy Baked Goulash

Cheesy Baked Goulash

Cheesy Baked Goulash

1 pound ground beef
2/3 cup chopped onion
Ground black pepper, to taste
2 teaspoons minced garlic
1 cup dry elbow macaroni pasta
1 15-ounce can tomato sauce (or 2 8-0unce cans)
1 jar homemade canned tomatoes diced, or 1 can low-sodium diced
1 teaspoon soy sauce
1 teaspoon sugar
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon dried parsley
1 cup shredded cheddar cheese
1/2 cup shredded Mozzarella cheese

Preheat oven to 350 degrees and set a pot of water on to boil for the pasta.In a large skillet over medium-high heat, add the burger and chopped onions, then grind a bunch of black pepper over it. Cook until beef is browned and onions are translucent. In the last minute or so, add the minced garlic. Drain any grease, if needed.

When the water is boiling for the pasta, add the macaroni and cook until just before al dente, then drain and set aside. It will cook more in the oven. Meanwhile, add the tomato sauce, diced tomatoes, soy sauce, sugar, and herbs to the ground beef and stir to incorporate.

Next add the cheddar and mix until cheese is melted. Stir in the cooked macaroni until combined. Pour into a 2-quart casserole dish sprayed with oil. Top with the Mozzarella cheese and bake for 30 minutes. Let rest about 5 minutes, then serve with buttered bread, and a salad if you want.

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

Chicken Dumpling Casserole

5 Nov
Chicken Dumpling Casserole

Chicken Dumpling Casserole

The last time I made chicken dumplings the hubs complained it was too soupy, so decided to make it into a casserole where it would thicken up nicely for him. Typically I would make this with celery in it, but since I didn’t have any and trips to the store are few and far between for me, I substituted some fresh mushrooms we had on hand instead. And to make it a tad fancier, I added some basil that I dried from my garden to the dumplings too.

I precooked the chicken with my sous vide immersion circulator earlier in the day, but you can substitute rotisserie chicken instead. I have been experimenting with that cooking method and FINALLY cooked a pork tenderloin that was juicy and tender as any beef tenderloin you could have!

Juicy Pork Tenderloin

Juicy Pork Tenderloin

Yes, pork is safe to eat when pink in the middle! My husband was a little put off by the pink, so he pan-seared his slices in a hot cast iron pot for a few seconds on each side. No sous vide recipe as of yet until I have a solid recipe for you.

But back to the dumplings. This is thick and hearty, yummy comfort food, perfect for welcoming in the winter!

Chicken Dumpling Casserole

1/2 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped mushrooms
2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, minced
3 tablespoons flour
Salt and ground black pepper, to taste
1/2 teaspoon dried basil
3 cups homemade or low sodium chicken stock
1 cup frozen peas, thawed
2 cups cubed cooked chicken

Dumplings

1 cup biscuit/baking mix
1 teaspoon dried basil
1/3 cup milk

Preheat oven to 350 degrees.

In a large skillet, sauté onions, carrots, and mushrooms in the olive oil and butter until tender, about 10 minutes. Add garlic in the last minute.

Carrots, Onions, and Mushrooms

Carrots, Onions, and Mushrooms

Stir in flour, salt and pepper, basil and mix until blended. Add the chicken broth and bring to a boil, stirring constantly. Reduce heat and simmer until thickened, about 5 minutes. Add peas and chicken and mix to combine. Pour into an oil-sprayed 2-quart casserole dish.

Chicken Dumpling Filling

Chicken Dumpling Filling

For the dumplings, combine baking mix and basil in a small bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls over the chicken mixture.

Bake uncovered 30 minutes. Cover and bake 10 minutes longer. Serve in bowls with a side salad.

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

 

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