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Articles for 'sous vide'

Grilled Ribeye Steaks

Grilled Ribeye Steaks

with Soy-Butter and Roasted Garlic

Posted on April 17, 2018

Grilled Ribeye Steaks with Soy Butter Glaze and Roasted Garlic is an easy way to create a most succulent meal without worry of overcooking such a great cut of meat. Adding roasted garlic to the mix brings a slightly sweet flavor, while the soy-butter adds all of the salt flavor you could want. Served with your favorite sides, like double baked potatoes and grilled corn on the cob, for a delightful meal. I ensured that these steaks were cooked to the ideal temperature thanks to my Joule Sous Vide by ChefSteps. Once my ribeyes were kissed by the flames of the grill, they would be perfectly cooked.

Posted in: Beef
Comments: 0
Sous Vide Ribs

Sous Vide Ribs

With Cider BBQ Sauce

Posted on March 29, 2017
Before I started using the Joule by ChefSteps, I thought that smoking was one of the better ways to prepare ribs, followed shortly by braising. Sous Vide Ribs With Cider BBQ Sauce changed my mind on that one for sure! It’s easy, the ribs come out succulent, looking beautiful, and you can add as much or as little smoke as you want. 
Posted in: Pork
Comments: 0
Maple Miso Double Baked Sweet Potatoes

Maple Miso Double Baked Sweet Potatoes

Simply divine

Posted on March 07, 2017
Sweet, salty, and delicious, these Maple Miso Double Baked Sweet Potatoes are well worth the wait. When these land on your plate it’s Umami Bombs-away! Combining maple and miso with a hint of butter and garlic, then re-baking them caramelizes the tops and gives a slight crunch, perfect for bringing everything together.
Posted in: Veggie & Fruit
Comments: 0
Sous Vide Pork Chops

Sous Vide Pork Chops

with Scotch Maple Sauce

Posted on February 15, 2017
Never suffer a dried out pork chop again. Cook Sous Vide Pork Chops with Scotch Maple Sauce and enjoy the most flavorful chops ever to exist. Cooking Sous Vide with Joule, by ChefSteps ensures that your food is cooked to the ideal temperature and no more. That means that you cannot, I repeat, CAN NOT overcook it. Pair these delicious pork chops with a purée of sweet potato and your favorite seasonal veggies. You won’t regret it. Especially when you top everything off with a semi-sweet sauce with a not-so-secret ingredient. 

Posted in: Pork
Comments: 1
Pork Belly Sliders

Pork Belly Sliders

with Thai Mango Salad

Posted on January 31, 2017
Sure, you can easily make petite patties and slap them on miniature buns for your Super Bowl nosh, but why not turn your taste buds up to eleven with some unique Pork Belly Sliders with Thai Mango Salad. You’ll want to serve these on fresh brioche buns, or maybe even get real fancy with homemade steam buns. I borrowed stole some dough from the recipe for Homemade Pretzel Bites and created deliciously dense buns that worked well for this recipe, however, feel free to contain the deliciousness from this recipe in a bun-ly creation of your choice. 

Comments: 0
The Perfect Sous Vide Rump Roast

The Perfect Sous Vide Rump Roast

with Scotch Gravy

Posted on January 24, 2017
After visiting Scotland, I knew it was time to celebrate Robert Burns Day as only I could, by grilling up something delicious. This Sous Vide Rump Roast with Scotch Gravy paired perfectly with my Grilled Haggis and brought the whole meal together. Using my Joule, by ChefSteps I was able to cook a rump roast to the perfect temperature, then finished it on a hot grill for some pretty succulent beef. Rump Roast is usually reserved for slow cooking due to its tough nature. That’s why using the Joule to cook this meal was ideal. The gravy I made using the juices from the cooked beef, with the addition of a healthy splash of Scotch made for one very delicious Robert Burns Supper. Don’t forget the Neeps and Tatties. 

Posted in: Beef
Comments: 0
Sous Vide Chicken

Sous Vide Chicken

Finished on the Napoleon Himalayan Salt Platter

Posted on January 17, 2017
Article Rating
As Napoleon’s in-house Grilling-Gal, I have the immense pleasure of testing out new accessories like the Himalayan Salt Platter Set. This Sous Vide Chicken Finished on the Napoleon Himalayan Salt Platter was just exquisite. Himalayan Salt is high in minerals and imparts a lightly salty flavor to whatever you cook on it. You won’t need to add salt.
Posted in: Poultry
Comments: 0
Sous Vide Steak

Sous Vide Steak

with Red Wine Reduction

Posted on January 17, 2017
If you’ve been keeping up with the latest and greatest, you have probably heard of a cooking technique called Sous Vide. It’s 2017’s biggest kitchen trend. Thanks to my portable Sous Vide cooker, Joule, by ChefSteps, I have been able to keep up with the latest and greatest in gastronomic trends. Using a grill in conjunction with cooking Sous Vide just makes sense. Cooking anything using this technique means some very tender and tasty food, however, meats will need caramelization on the outside for a really toothsome flavor. That’s where the grill comes in. It’s perfect for giving you a caramelized crust on the outside! Using the infrared side burner to sear off the steak after cooking Sous Vide just takes this Sous Vide Steak with Red Wine Reduction to the next level. 
Posted in: Beef
Comments: 0
Turkey Pot Pie

Turkey Pot Pie

Leftover Magic

Posted on January 04, 2017
his Turkey Pot Pie was a result of a semi-permanent state food overdose and my need for easy comfort food. After the incredible success of my Sous Vide Thanksgiving Turkey, I was asked to prepare another bird for the family over the holidays. This time, there weren’t nearly as many leftovers as the first time (We had nearly 10 lbs of a 12 lb. turkey left at Thanksgiving). There were still leftovers enough for this delicious meal.

I should start at the beginning. We had a near disaster while cooking the turkey with the Joule Sous Vide. Two of the bags sprung a leak, there was turkey juice in the cooking water, being sucked up and circulated by the Joule. It was a mess. My poor Joule! Everything cleaned up easily though, and the water that got into the bags (not the cooking water) made copious amounts of gravy, at least three times what I normally get! That gravy got put into this pot pie recipe, making it at least twenty percent more delicious!
Posted in: Poultry
Comments: 0
Asian Style Beef Ribs

Asian Style Beef Ribs

Cooked Using Joule by ChefSteps

Posted on November 30, 2016
For some strange reason, it’s actually difficult to get big beef short ribs from the butcher section of my local supermarket. You can get the thin Korean-style ones most times, but never the meaty and thick ones. When I finally got my mitts on some, I knew they were going to need some pretty special treatment. These Asian Style Beef Ribs Cooked Using Joule, by ChefSteps are like butter. Seriously melting in your mouth, while being simultaneously crispy! A long and slow cook using Joule, followed by a slice and sear in a Napoleon Cast Iron Skillet makes these delightful morsels an umami bomb of a dish to remember. 
Posted in: Beef
Comments: 0
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