Sometimes when you’re making dinner, you just make too much. This is the case when I made the Sous Vide Country Style Pork Ribs with Dijon Sauce last week. We had enough for dinner. And, lunch the next day. And, we still had half of the lot left. What to do? …
Let me start by saying
DO NOT BOTHER MAKING SOUS VIDE CARAMELIZED ONIONS!
After 18 hours, it still took me an additional 45 minutes of cooking the onions in the pan to give them a good flavor. In that amount of time, I could have made them the traditional route. This recipe is here for others to critique and improve upon. Also, I spent the time to record the process and make a video out of it… so you have to read and watch it now …
Let me start by saying: DO NOT BOTHER MAKING SOUS VIDE CARAMELIZED ONIONS! After 18 hours, it still took me an additional 45 minutes of cooking the onions in the pan to give them a good flavor. In that amount of time, I could have made them the traditional route. This recipe is here for others to critique and improve upon. Also, I spent the time to record the process and make a video out of it… so you have to read and watch it now …
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. …
Dead simple veggie recipe that has the bonus of being super healthy.
Cook Time: 1 hour
Yield: 4