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Ingredient: garlic

Sous Vide Country Style Pork Ribs with Dijon Sauce

Sous Vide Country Style Pork Ribs with Dijon Sauce

Finally, a sous vide pork dish that my wife liked. I’ve had a couple of duds with pork… which was very surprising to me given how much I love the stuff. But, after some soul-searching and taste testing, I decided that I was just being too light on the salt. I upped the amount of salt I was using, and it worked like a charm

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Sous Vide Lamb Chops with Garlic Herbed Butter

Sous Vide Lamb Chops with Garlic Herbed Butter

This is hands down one of the tastiest dishes I’ve made so far via sous vide, and to top it off, it’s crazy simple.

The sous vide cook time is a mere 2 hours for the lamb chops plus any additional time for your side dishes or other accompaniments. Personally, I love lamb chops served with roasted vegetables like red and orange peppers, onions and asparagus. An alternative is to serve it with a grilled soft fruit (my personal favorite being peaches when in season).

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Sous Vide 1 hour brussels sprouts with bacon and garlic

Sous Vide 1 hour brussels sprouts with bacon and garlic

For our annual Thanksgiving potluck this year, I volunteered to contribute a non-exciting side dish of brussels sprouts and I was determined to use sous vide to try to create something spectacular.
Short version: this recipe is damn tasty and very easy.
Long version: read the recipe, make it, and let me know how it turned out 🙂
Unbelievably tasty and very simple recipe that turns those ordinary brussels sprouts you hated as a child into something you and your family will love.
Note: I use a 50 minute sous vide cook time instead of 1 hour because I find that the sprouts will come out overdone when you combine it with the oven time for blackening.

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24-hour Sous Vide Chuck Roast with Mushroom Gravy

24-hour Sous Vide Chuck Roast with Mushroom Gravy

Simple sous vide recipe that turns a very cheap cut of meat into something you and your family will rave about. Unlike other sous vide chuck roast recipes you’ll find, this one has a cook time of 24 hours in sous vide compared to 48 and 72 hour versions. Due to the lower cook time, the texture of the meat is less like a traditional roast, and instead more like a very, very tender steak.

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