The Everything Guide to Cooking Sous Vide (13 page)

Shrimp and Avocado Salsa

This salsa is both light and hearty and could almost be served as a meal all by itself! Serve this salsa chilled with tortilla chips.

Ingredients

Serves 4–6

1 pound raw medium shrimp, peeled and deveined

1 tablespoon olive oil

2 medium avocados, peeled, cored, and cubed

3 medium tomatoes, diced

2 medium jalapeño peppers, cored and minced

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cup chopped fresh cilantro

Juice of 2 medium limes

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teaspoon sea salt

Shrimp in the Sous Vide

Shrimp are one of the more delicate things to cook and it is easy to overcook them, resulting in mushy shrimp with little taste. Sous vide cooking, with its degree of temperature precision, is an ideal way to cook shrimp perfectly every time.

1. Fill the water bath with water. Set your sous vide machine temperature to 140°F.
   
2. Place the shrimp and olive oil in a food-safe bag and vacuum seal the bag.
   
3. Place the shrimp in the water bath and cook sous vide for 30 minutes.
   
4. Remove the shrimp from the bag and cut each into 2–3 pieces.
   
5. In a large mixing bowl, combine all the ingredients and toss.
   
6. Let the salsa marinate, in the refrigerator, for 10–15 minutes before serving.
   

Shrimp and Avocado Salsa

Tomato and Mango Salsa

This fruity salsa is full of tropical flavors and is perfect served with tortilla chips on a hot summer day.

Ingredients

Serves 4–6

2 tablespoons extra-virgin olive oil

3 medium tomatoes, diced

2 large ripe mangos, peeled, pitted, and diced

1 medium red onion, diced

2 tablespoons chopped fresh cilantro

1 tablespoon minced fresh mint

Juice of 1 medium lime

1 tablespoon granulated sugar

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teaspoon sea salt

1. Fill the water bath with water. Set your sous vide machine temperature to 150°F.
   
2. Place the oil, tomatoes, mangos, and red onion in a food-safe bag and vacuum seal the bag.
   
3. Place the bag in the water bath and cook sous vide for 1 hour. Quick chill the bag by placing it in an ice bath.
   
4. Empty the bag into a large bowl and toss well with the remaining ingredients. Let the salsa marinate, in the refrigerator, for 10–15 minutes before serving.
   

Shrimp and Jalapeño Quesadilla

Go Mexican with these bite-sized appetizers. The shrimp are perfectly cooked in the sous vide water bath and go very well with the lime, cilantro, and jalapeño kick.

Ingredients

Serves 6–8

1 pound raw medium shrimp, peeled and deveined

1 tablespoon olive oil

2 jalapeño peppers, cored and minced

3 green onions, sliced

3 tablespoons minced fresh cilantro

2 tablespoons lime juice

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teaspoon sea salt

6–8 (8") soft flour tortillas

1 cup grated Cheddar cheese

1 cup grated Monterey jack cheese

Grill It!

During those warm summer months, the grill is an ideal way to cook these quesadillas. Just follow this recipe and, instead of baking them in the oven, throw them on a hot grill for about 10 minutes.

1. Fill the water bath with water. Set your sous vide machine temperature to 140°F.
   
2. Place the shrimp and olive oil in a food-safe bag and vacuum seal the bag.
   
3. Place the shrimp in the water bath and cook sous vide for 30 minutes.
   
4. Preheat oven to 350°F.
   
5. Remove the shrimp from the bag and cut each into 2–3 pieces.
   
6. Place the shrimp and the jalapeño, green onions, cilantro, lime juice, and salt in a large bowl and toss to combine.
   
7. To make the quesadillas: scoop some of the shrimp mixture onto half of a soft tortilla. Evenly sprinkle some of each cheese onto the shrimp mixture and then fold the soft tortilla over, covering the shrimp and cheese. Repeat with all the quesadillas.
   
8. Bake the quesadillas in the oven until the cheese melts and the tortillas are brown, about 10 minutes.
   
9. Cut each quesadillas into 4 wedges and serve with salsa.
   

Shrimp and Jalapeño Quesadilla

Deep-Fried Pork Belly Skewers with Honey Garlic Glaze

Crispy on the outside and melt-in-your-mouth tender in the middle, these pork belly skewers taste like heaven on a skewer.

Ingredients

Serves 6–8

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cup butter

8 cloves garlic, minced

2 medium Thai chilies, sliced

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cup soy sauce

1 cup honey

1 pound
24-Hour Sous Vide Pork Belly
(see recipe in Chapter 10)

12–16 small skewers

1 tablespoon vegetable oil

1. First make the glaze: melt the butter in a small saucepan over medium heat. Add the minced garlic and chilies and cook for 2–3 minutes to release the flavor. Add the soy sauce and honey and bring to a boil. Lower the heat to a simmer. The sauce will thicken after 10 minutes or so.
   
2. Slice the pork belly into 1" chunks. Spear the chunks onto the skewers.
   
3. Add the oil to a deep, heavy pan or deep fryer and heat to 325°F. Slowly place the skewered pork belly in the hot oil and cook for about 4 minutes. The outside should be crispy and golden in color.
   
4. Remove the pork from the oil and drain on paper towels for 1–2 minutes.
   
5. Place the pork on a serving plate and drizzle with the honey garlic glaze.
   

Deep-Fried Pork Belly Skewers with Honey Garlic Glaze

Tomato Confit and Provolone Grilled Cheese Sandwich Wedges

This is not your average grilled cheese. It is perfect for those who prefer the finer things in life.

Ingredients

Serves 4–6

2 pints cherry tomatoes

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cup olive oil

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tablespoons balsamic vinegar

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teaspoon sea salt

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teaspoon black pepper

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cup butter or margarine, softened

8 slices fresh bread

8 slices provolone or mozzarella cheese

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cup thinly sliced fresh basil

1. Fill the water bath with water. Set your sous vide machine temperature to 150°F.
   
2. Place the tomatoes, olive oil, vinegar, sea salt, and black pepper in a food-safe bag and vacuum seal the bag.
   
3. Place the tomatoes in the water bath and cook sous vide for 4 hours.
   
4. Remove the tomatoes from the water bath and cool to room temperature. Strain the oil and peel the skins off the tomatoes. The skins should peel off easily.
   
5. Butter 1 side of each slice of bread. Assemble the sandwiches by laying out a slice of bread buttered side down. Place a slice of cheese on the bread. Put some tomatoes on top of the cheese and sprinkle with fresh basil. Add another slice of cheese and finish the sandwich with another bread slice, buttered side on the outside.
   
6. Place the sandwiches in a large skillet over medium heat. Cook until golden brown on each side, about 4 minutes per side. Cut the sandwiches into wedges and serve.
   

Flank Steak, Apricot, and Brie Bites

Tender and light, these canapés can easily be made ahead and are ideal for any party.

Ingredients

Serves 6

1 flank steak (about 2 pounds)

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1 teaspoon paprika

1 medium wheel Brie

10–12 dried apricots

20–24 fresh mint leaves

Toothpicks

1. Fill the water bath with water. Set your sous vide machine temperature to 135°F.
   
2. Rub the flank steak all over with the salt, pepper, and paprika. Place the steak in a food-safe bag and vacuum seal the bag.
   
3. Place the steak in the water bath and cook sous vide for 12–18 hours.
   
4. Remove from the water bath and immediately place in an ice bath to chill the steak. Cut the flank steak, against the grain, into thin slices.
   
5. Cut the Brie cheese into small slices and cut the dried apricots in half.
   
6. Assemble the bites by placing a mint leaf and dried apricot half on a piece of sliced Brie. Wrap with a slice of flank steak and pierce with a toothpick. Keep them in the fridge until ready to serve.
   

Pork Tenderloin, Tomato, and Bocconcini Canapés

This canapé has the amazing and classic combination of tomato, bocconcini (small mozzarella balls), and basil, but adds a slice of super-tender pork tenderloin. The result is one outstanding bite-sized appetizer that is perfect for game day, but also fancy enough for a dinner party.

Ingredients

Serves 4

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teaspoon sea salt