***Remember. If your looking to get started with Sous Vide, or even just add to your gear. Head over to my Getting Started page and follow the links to get your gear today! now on with the cook***

A Change In The air

No. It’s not just fall. I’m a purist. A traditionalist. I think that steaks should be able to stand on their own with only salt and a little pepper. No other way! But I’m trying. Trying to expand my horizons and give other ways a shot. So I thought the logical first step was a nice coffee rub. I like coffee. I like NY Strips. A match made in heaven. Right? Well for my first rub, I did my research and found a couple good options that peaked my intrest. I settled on a variation of a rub the Sous Vide Everything guys did. However, I did substitute by grinding up whole chilies instead of using the powder and I thought that added a lot to my rub. So here’s how it went.

🔪Prep Time 5 minutes

🛁Sous Vide Time 2 hour @130F/54C

👨‍🍳Searing Time 5 min

🥩 Total Time 2 hour 10 minutes

Ingredients

Coffee Rub

  • 3 Grass Fed NY Strips
  • 9 tbsp salt
  • 3 tsp ground black pepper
  • 6 tsp onion powder
  • 3 tbsp ground whole chilies
  • 4 tbsp Peet’s Big Bang ground coffee
  • An FYI. This is a big batch of rub. I had a lot left over. Which I saved and I’m going to use on different things.

Additional Equipment

  • Searzall
  • Cast Iron Skillet

Instructions

I started out working with the whole chilies. This step is optional as your standard chili powder would work. But I thought this added more of a kick. Took the stems off and put them in the microwave for about 10 seconds to make them pliable. From there they went right into the ninja to pulsed until they were in manageable sizes. I then used a spice grinder to make into a fine powder. Combine with the other dry ingredients to make your rub.

From here your going to want to generously season all sides of the meat with your rub.

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After they’re all seasoned you are going to put your steaks in your bag(s). Im using the gallon size ziploc type bags.

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In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. Then secure the bags to the side of the Sous Vide Container with binder clips.

Set your Sous Vide cooker to 130F/54C and place bags in bath.

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After two hours, your steaks are ready to be seared. Remove the steaks from bath and pat dry with paper towels. Right now they don’t look that appetizing but we’ll take care of that in a minute. Its extremely important to get the outsides as dry as possible because that is what is going to produce the best contact with the pan for the sear.

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For searing these steaks I used a combination of Cast Iron Skillet and Searzall torch attachment. Really, the pan does a great job interacting with the rub so the searzall was mostly used to get the sides. Heat up the skillet on medium high and when it just starts smoking add the oil. I then seared for 60 seconds a side. As you can see. The coffee rub created a nice, deep crust.

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Remove from pan and hit the remaining edges with the searzall. Or just continue to torch it because you can and you like fire. Looking at you Evan.

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And just like that your coffee rubbed steaks are ready to eat and dinner is served.

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Conclusion

I mean look. I’m a big enough person to admit when I’m wrong. And boy was I wrong. It was so good. So tender and juicy from the Sous Vide. And the wow factor is off the charts! Full of flavor, and the coffee rub formed such a great crust. I Would def recommend you give this one a shot. And if you do. Send me a picture or tag me on social media and I’ll repost it.

Did I mention I WAS a purist. Not anymore. Rub all the meat!

If you enjoyed this recipe id love to hear from you! Drop me a line and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!

Cheesecake is by far my favorite dessert. However, in the past, I would rather go out to a restaurant than pull my hair out trying to make some at home in the oven. That is, until I discovered that you can make perfect Sous Vide Cheesecakes in 2 hours. And the best part? You can make them in single serving portions with Mason Jars! Enjoy this recipe, because it is one that I am going to return to time and time again.

🔪Prep Time 20 minutes

👨‍🍳Cooking Time 10 min

🛁Sous Vide Time 1.5 hour @175F/79.5C

🎂 Total Time 2 hour

Ingredients

Graham Cracker Crust

  • 1 Package of Graham Crackers (about 6)
  • 4 Tbsp Butter, melted
  • 1/2 Tsp Cinnamon
  • 1 Tbsp Sugar

Cheesecake filling

  • 2- 8oz Pkgs of Cream Cheese
  • 1/2 Cup Sugar
  • 2/3 Teaspoon Salt
  • 3 Eggs
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Heavy Cream

Additional Equipment:

  • Food Processor
  • Hand Mixer
  • Mason Jars (I used the 4oz jars here)

Instructions

Add your graham crackers into a processor and pulse until fine, transfer to a bowl. I then add the melted butter, salt, cinnamon and sugar to the graham crackers and mix until combined.

After well combined, add a single layer (approx 1/4″) of the crust to the mason jars and tamp lightly. Funny aside here, an expresso machine tamp works wonders.

Move the mason jars to a preheated 350 degree oven for 10 min.

For the cheesecake batter, using a hand mixer, combine the cream cheese, salt and sugar together until smooth.

Add beaten eggs, extract, and heavy cream and blend until it is well combined into a smooth batter.

Transfer the batter evenly to the mason jars, leaving about a 1/4″ of space at the top. Seal the jar lids fingertip tight. You don’t want the lid on very tight or the air wont be able to escape and the jars could crack.

Set your Sous Vide cooker to 175F/79.5C and place mason jars in the bath for 1 hour and 30 minutes.

After the hour and a half set jars aside and let cool. After about 30 minutes, I transfer them to the fridge and chill till ready to serve. They go great with a little mint and a nice raspberry sauce. So simple. So delicious. Enjoy!

If you enjoyed this recipe id love to hear from you! Drop me a line and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!

Carne Asada. Charred Meat.

Simple right? Welllll not exactly. When I thought about doing this cook, I found so many different recipes. Who knew so many people differ on what needs to be in that marinade. I sure didn’t. As I had not had a ton of experience with this marinade I decided that I was going to listen to someone who has never failed me. Kenji Lopez over at Serious Eats. Kenji’s recipe on this explains everything you need to know about the background how he came to this. Im going to take you through this and show you just how easy this is in the Sous Vide for the Home chef. Enjoy!

The first real big decision you have to make is what meat you’re going to go with. Like everything with this cook, its not that simple, many are split on the protein. Your options?

Skirt, Flap, Flank, Short Rib (?), and Hanger. 

I cant understate how much I love a good charred skirt steak so that was my first choice (as well as Kenji) but alas, there was none to be found. Kenji’s second choice I actually had no experience with. Flap. For this reason I decided thats the direction I was going to go. I love experimenting and trying new things.

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🔪Prep Time 5 minutes

👨‍🍳Marinade Time 4 hours

🛁Sous Vide Time 1 hour @122F/50C

🥩 Total Time 5 hours

Ingredients

Carne Asada Marinade

  • 4lb Flap steak
  • 4 Whole Ancho Chilies
  • 4 Whole Guajillo Chilies
  • 3 Whole Chili Peppers
  • 3/4 Cup fresh juice from Oranges
  • Juice from 3 Limes
  • 3 Tbsp EVOO
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Fish Sauce
  • 6 cloves Garlic
  • 1/4 Cup Cilantro
  • 1.5 Tbsp Cumin powder (Kenji uses seed)
  • 3 Tsp Coriander powder (Kenji uses seed)
  • 2 Tbsp Dark Brown Sugar
  • Salt to taste (Use double the amount you might think)

Instructions

The marinade, the heart of this cook. The first and most interesting part is getting those chilies taken care of. I started by removing the stems and heating up the chilies in the microwave so they are pliable and able to blend up into the marinade.

After the chilies are heated up put them in the blender and pulse till fine. Then add in rest of the dry/wet ingredients and blend till a sauce forms.

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This is what mine looked like as a finished marinade. Boyyy did it smell good.

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Next place the meat and the marinade into any gallon style zip lock bags, place in the refrigerator for between 3hours and up to overnight. I chose 4 hours.

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When you reach your desired time for your marinade take the meat out and wipe off excess. Place In plastic bag.

Set your Sous Vide cooker to 122F/50C and place bags in bath. In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. I then secure the bags to the side of the Sous Vide Container with binder clips.

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Finishing

After an hour, your meat is ready to be seared. After all, carne asada is literally charred meat. Remove the meat from bath and pat dry with paper towels. Right now they don’t look that appetizing but we’ll take care of that in a minute.

For searing this mean I originally thought I would be using the Searzall torch in the end however, I was very surprised. For this meat I only needed the Cast Iron Skillet. The outside charred so nicely. Sear both sides of the steak. I seared for 60 seconds a side.

And there you have it. Just like that, you have a delicious Carne Asada. Ready for you to slice and dig in. Make sure you slice against the grain!

If you enjoyed this recipe id love to hear from you! Drop me a line and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!

This is one of my go to weekday meals when I feel like I have no time to cook. Not only is it simple but its got a ton of flavor and filling. I first got the recipe for the zucchini noodle scampi from Erin over at Well Plated, but have since come to cooking the shrimp using the Sous Vide. The first couple times I made this dish I either under or overcooked the shrimp and I could never time it right with the zucchini noodles. Cooking the shrimp Sous Vide has been a total game changer for me as they come out perfect every time.

🔪Prep Time 15 minutes

👨‍🍳Cooking Time 15 minutes

🛁Sous Vide Time 30 minutes @130F/54C

🍤 Total Time 45 minutes

Ingredients

Shrimp

  • 1/2 Lb shrimp (fresh or frozen)
  • 1/2 Lemon
  • Salt to taste
  • 1/2 tsp baking soda
  • Olive oil

Scampi

  • 1 lemon, juiced/zested
  • 1 shallot, diced
  • 3 garlic cloves, diced
  • Red pepper flakes
  • Salt and ground black pepper
  • 1/4 cup Chicken stock
  • 10oz zucchini noodles
  • finely chopped parsley to garnish
  • 1 TBSP Butter

Instructions

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Start by prepping your shrimp. Since time is precious for me I always keep a lb or 2 of frozen shrimp in the freezer so I can have an easy meal for the week. Of course you can always use fresh shrimp too but the frozen are just fine. After I thaw the shrimp I employ a technique I learned from Kenji Lopez of Serious Eat where he uses baking soda (tsp per lb) about 30 minutes before he cooks them. This is supposed to make them plump up in the Sous Vide.

I have found that shrimp take very well to aromatics, so for this cook, I use salt and 1/2 of a lemon to give it a little of the flavor that I lose not cooking it in the pot with the zucchini sauce. I also add olive oil to the bag so the shrimp do not stick together.

In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. I then secure the bags to the side of the Sous Vide Container with binder clips.

Set your Sous Vide cooker to 130F/54C and place bags in bath for about 30 min.

While the shrimp cook, we get started on the sauce. The Prep is pretty straight forward and it starts coming together real fast.

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I start off by heating my Cast Iron Skillet on medium. I then add in my butter, shallots, and garlic cooking them for about 2-3 minutes. Till translucent and fragrant. Then add stock, red pepper flakes, salt/pepper and lemon zest, let simmer for another 4-5 minutes.

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At the same time this is going on, I heat another pan to medium and add my zucchini noodles, just barely warming them up. In the beginning, I had a terrible habit of making mushy Zucchini noodles so now I err on the side the side of just warm. In this pan, I then squeeze the other lemon over top of the noodles. Then move the noodles over to the cast iron sauce and toss.

By now, your shrimp are just finishing up and they are going to be the most simple here. If you do not feel like drying them off, they can come right out of the bath and into the cast iron (which I did here).

Combine everything, toss, garnish with parsley, and you have perfectly cooked Sous Vide Shrimp Scampi.

If you enjoyed this recipe id love to hear from you! Drop me a line and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!

“What are we going to have on the menu for the dinner party? We don’t have to go too crazy……………..”

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Thats right. I don’t know any other way. If you’re going to throw a dinner party you could just make a roast which, I am sure we’ll do in future installments. Orrrr you can break out this amazing recipe for Beef Wellington that will impress even the most skeptical Sous Vide critics.

🔪Prep Time 25 minutes

👨‍🍳Cooking Time 35 min

🛁Sous Vide Time 1 hour @125F/51.5C

🥩 Total Time 2 hour

Ingredients

  • 6 filet mignons steaks (1 filet per person)
  • Salt and fresh ground pepper to taste
  • English Mustard
  • 4lb Baby Bella mushrooms
  • 3 shallots, diced
  • 6 cloves garlic, minced
  • 6 sheets Puff Pastry (1 per filet)
  • 4- 4oz pkg Prosciutto di parma
  • 2- Large Eggs

Instructions

One of my favorite parts about Sous Vide is the ability to get a lot accomplished in the time that the protein takes to cook in the bath. This recipe is no different as we are going to prep our filets and get them in the bath to cook while we get the rest ready. Salt and pepper them generously on both sides and place them in any gallon style zip lock bag. In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. I then secure the bags to the side of the Sous Vide Container with binder clips.

Set your Sous Vide cooker to 125F/51.5C and place bags in bath.

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While the filets cook in the Sous Vide we can move on to our duxelles. A duxelles is a mixture of mushrooms, shallots, and garlic that is turned into a paste and used as a stuffing or filling. To start, take your mushrooms and process till fine.

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The key in these next steps is going to be getting all of the moisture out of the duxelles you are creating. You don’t want any left over moisture making the puff pastry soggy later on. Heat a heavy Cast Iron Skillet on med high. Add oil, garlic, and shallots to the pan and cook till translucent. Add mushroom paste to pan, lower to medium and cook till all moisture is out of the duxelles.

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After the hour, your filets are ready to be seared. Remove the steaks from bath and pat dry with paper towels. Right now they don’t look that appetizing but we’ll take care of that in a minute. Its extremely important to get the outsides as dry as possible because that is what is going to produce the best sear. I then Sear the first side for 60-90 seconds depending on steak thickness. For this steak I seared for 60 seconds a side.

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We are now ready to start to start putting together our Wellingtons. Cling wrap is very useful for this. I start by spreading a layer of cling wrap on my prep surface. Next a layer or Prosciutto gets laid down, followed by a spread of the duxelles. Coat your filet with the english mustard and begin rolling.

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This is what your Wellington inside will look like rolled up by the cling wrap. We’re going to put our little Wellington balls in the fridge for at least 10 min to firm up.

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Take this time to thaw your puff pastry and roll it out. After the 10 min, place your chilled ball on the middle of your puff pastry. Egg wash the entirety and wrap the puff pastry around.

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Now you can roll up the wellington and place in the refrigerator until you are ready to serve. This is another great part about this recipe. You can prep this all in advance the day before and just take them out when your ready.

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When the time comes, pre-heat your oven to 500 degrees and give the outside of the puff pastry a light egg wash.

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Place Wellingtons in the oven for approx 10 min, or until the outside is a nice golden brown.

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And now you Beef Wellington is ready to be served and your guests are already singing your praises.

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If you enjoyed this recipe id love to hear from you! Drop me a line and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!