Category Archives: sous vide

Grilled Rosemary Leg of Lamb (Sous Vide)

 

Easter is once again upon us and leg of lamb is usually a go to dinner for my family. Preparing leg of lamb via the sous vide method takes the guesswork out of cooking it properly. This leg of lamb is marinated with fresh and dry herbs and placed in the water bath for 24 hours then finished on the grill. What you end up with is the most succulent tender and flavorful lamb you have ever tasted. Read the rest of this entry

Interview with Hungry Squared Podcast

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Win a free copy of Mastering the Art of Sous Vide Cooking! Enter to find out how…

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Pan-Seared Duck Breast with Pomegranate Dressing

 

Take some of the uncertainty out of cooking perfect duck breasts with the sous vide method. Then dress your field salad up in pomegranate seeds and let the duck be the star of this simple plate. The tartness of the pomegranate dressing complements the rich flavor of the duck and crispy texture of the skin. Read the rest of this entry

Madras Curry-Spiced Lamb Chops (Sous Vide)

Lamb is one of those meats that you either love it, or you hate it. Folks that don’t like it usually suggest that the meat is too gamey for their taste. This can be true in some cases, but not all. Read the rest of this entry

Holiday Cranberry & Walnut Stuffed Turkey Roulades

Thanksgiving and Christmas are both within the next 60 days. This is a time when folks from all over America are getting their holiday recipes ready so they can impress friends and family with amazing holiday dishes. The single universal dish served in most American households during Thanksgiving is turkey cooked one way or another. There is nothing like a slice of juicy turkey breast to go with all of the yummy and festive side dishes. But the one problem cooks encounter with turkey, is that the breast meat can easily become dry if over-cooked, even by a little bit. The solution… Sous Vide! Read the rest of this entry

Mastering the Art of Sous Vide Cooking

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What’s up foodies?  I am happy to announce that my new cookbook is now available! Published by Page Street Publishing and distributed by Macmillan. The book takes readers around the world with exciting recipes prepared using the sous vide method. Mastering The Art Of Sous Vide Cooking features delicious recipes such as Read the rest of this entry

Herb Crusted Sous Vide Pork Chop w/Meyer Lemon Cream Sauce

The sous vide revolution is in full effect! If you have not tried this type of cooking yet, you are truly missing out! And if this method is new to you, let me explain to you what it is. Sous vide is low temperature cooking that involves vacuum sealing food items in heat safe cooking bags and placing them in a precision temperature water bath for a period of time. Your food maintains it’s nutrients and remains juicy and flavorful. Pork does particularly well when cooked with the sous vide method. In this recipe Read the rest of this entry

A Foodie Trip In St. Petersburg, Fl

Lionfish Ceviche

Happy Independence Day! The summertime is here and I know you have not heard from me in a while, but for good reason. I have some amazing news! Read the rest of this entry

Getting Over The Hump & Sous Vide BBQ Camel Ribs…

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Some of the dishes from my pop up dinner.

What’s up foodies? First I would like to thank those of you who attended my first pop-up dinner at Clemenza’s Restaurant in Queens, NY.  The event was sold out, the guest were great, and the food was magnificent. I look forward to doing this more often at different locations. I will keep you all posted!

Now today’s recipe features an ingredient that is not very common here in the United States… Camel meat! Read the rest of this entry

Venison w/Chanterelles & Fettuccine Rigate

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A few years ago I became friends with legendary chef Jeremiah Tower via social media, and every now and then I would seek his advice on food and cooking. There was one time I came to him to seek his advice on the best way to cook dried chanterelle mushrooms. Read the rest of this entry

Lobsterlicious Pasta!

 

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Lobster Pasta

With this recipe I poached the lobster in a sous vide bath. If you don’t have a sous vide device, you can simply just steam or boil your lobster with a bit of lemon juice and skip the first step. Sous vide is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times. Read the rest of this entry

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