Apricot Glaze
Ingredients:Apricots, 4 each. Remove seeds, cut into medium sized pieces.Bosc pears, 1 each, peeled and medium diced.Brown sugar, 3 oz/90 g.Butter, 2 oz/60 g.Kosher salt, a pinch. Procedure:Heat a...
View ArticleBraised Red Cabbage
Ingredients:Red cabbage, sliced thin, 0.5 heads, approximately 16 oz/450 g.Vegetable oil, 3 oz/100 ml.White vinegar, 3 oz./100 ml.Red wine, 1 oz./100 ml.Kosher salt, 1.5 Tablespoons.Sugar, 3...
View ArticleRub to be named later
This rub evokes aromas characteristic of Eastern regions Black Cardamom, 1 pod.Chinese anise, 1 star.Coriander, a few corns.Allspice, a pinch.Sage, fresh, 2 leaves.Rosemary, fresh, a few green...
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Sous Vide: Vacuum Cured Arugula
Ingredients: Arugula, washed, 4 oz/120 g.Kosher salt, 1 Tablespoon.Extra virgin olive oil, a few drops. Stage greens into mixing bowl. Add kosher salt. Add the olive oil. Many practitioners are...
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Coleslaw with Roasted Sous Vide Corn
Ingredients: Cabbage, 8 oz/225 g.Carrots, peeled, 2 each.Sweet Red Bell Pepper. 1 oz/30 g.Corn, 2 ears.Chopped parsley, 1 oz./30 g.Kosher salt, as needed, or a pinch of whatever rub you are using!...
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Sous Vide: Clackamas Creamed Corn
Above: Lipavi C10 container, N10 polycarbonate racks. Lipavi C10L-UNIR lid. Ingredients: Fresh corn, 2 ears.Extra virgin olive oil, 1 Tablespoon.Red bell peppers, fine diced, 1 each.Fresh garlic,...
View ArticleBrisk BBQ Sauce
Ingredients: Tomato paste, 1 can, 6 oz/170 g.Sous Jus, 3/4 cup/170 g.Corn Syrup, 3/4 cup/180 ml.White vinegar, 3/4 cup/180 ml.Sugar, 3/4 cup/180 ml.Worcestershire sauce, 3 fluid oz/ 90 ml.Molasses,1...
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Bachelor’s Barbecue Beans
So called because of the high amount of bacon, garlic, and other features, Ingredients: Great northern beans, 1 can, drained, 1 lb./450 g.Bacon, 3 oz/90 g.Garlic, smashed, 2 oz./60 g.Ketchup, 2 oz./60...
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Celeriac Apple Slaw
Ingredients: Celeriac , fine julienne, 3 oz/100 g.Apple, peeled and fine julienne, 3 oz/100 g.EVOO, 1 oz/30 ml.Lemon juice, half of one each.Sugar, 1 Tablespoon.Parsley, chopped, as needed.S+P....
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Sous Vide: Celeriac (Celery Root)
Above: Lipavi C10 container, N10 polycarbonate racks. Lipavi C10L-UNIR lid. What is a hypocotyl? Celeriac/celery root is not the root of the celery that we see in the store–the thing we use to garnish...
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Grindhouse Seasoning Mix
Sous-B-Q Pork Loin Ingredients: Coriander seeds, 1 oz/30 g.Cardamom, 1 oz/30 g.Ginger, 1 Tablespoon.Fennel seeds, 1 oz/30 g.Kosher salt, 0.5 cup/125 ml.Sugar, 1 oz./30 g.Smoked Paprika, 2 Tablespoons....
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Shiitake Ginger Glaze
This unique sauce/condiment is umami rich and suits almost any land or air dwelling protein. Ingredients: Dried Shiitake mushroom powder, 0.5 oz/15 g.Hondashi granules, 1 Tablespoon.Powdered ginger, 2...
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10-2-4 Barbecue Sauce and Baste
Above: Indoor BBQ Short Ribs. Ingredients Dr. Pepper, 0.5 cups/125 ml.Ketchup, 0.5 cups/125 ml.Garlic powder, 1 Tablespoon.Molasses, 1 teaspoon.Worcestershire sauce, 2 teaspoons.Cider vinegar, 1...
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Hipster Cool-Slaw
How Cool is Kohl? There are more versions of coleslaw than I care to count, and almost every culture has their own version. That’s because cabbage will grow almost anywhere. Could it be that the aroma...
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Dry Aged Beef Rib Eye, Part 3–Smoked Prime Rib
This is the third installment in a four part series on aged, bone-in beef rib eye using the UMAi membrane. In part 1 we talked about utilizing the primal roast to create a steak. In part 2, we...
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Sous Vide: Dry Aged Beef Rib Eye, Part 2. Prime Rib for one?
Single people gain edge In Part 1, we described the 45 day dry aging process facilitated by UMAi products. In this second installment, we use sous vide to prepare “Prime Rib” one order at a time. Back...
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Sous Vide: 45 Day Aged Beef Rib Eye–Part 1
A high steaks proposition Above: Lipavi C10 container, N10 polycarbonate rack. Lipavi C10-UNIV lid. Level of difficulty: 2.75Portion size–depends on your appetite! Meet the meat This is not one of...
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The Three Brisketeers: Sous Vide+Hot Smoke=The Sous-B-Q™ Solution
Out with the old Tenderizing tough meat requires the conversion of collagenous protein to gelatinous protein. All methods of cooking utilize heat and the evaporative process over time to accomplish...
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Capicola: Cured, Air Dried Pork Shoulder
No ifs, ands, but BUTTS There is a common misconception that a pork butt comes from the rear end of the animal. In the routinely baffling vernacular of butchers, what is colloquially referred to as a...
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Sous Vide: Duck leg confit with port wine cabbage
Above: Lipavi C15 container, N15 polycarbonate rack. Lipavi C15L lid. Level of difficulty: 2.75Serves 1 per leg Procedure: Apply kosher salt to the duck legs in the amount of 18g (2 teaspoons) per...
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