Blog Archives

Cooking with Vesta Precision’s Imersa Pro (Recipe)

With the popularity of sous vide cooking for the home cook on the rise, so is the demand for quality devices. The market is no longer dominated by the big name brands such as Anova, Polyscience, Joule, and Sous Vide Supreme. Many other companies are now in the business of sous vide, and with all of the competition sous vide devices have become much more affordable. Read the rest of this entry

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

Balsamic Glazed Salmon

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This glazed salmon recipe is big on flavor and easy to prepare. Fish lovers will rejoice in the combination of sweetness, spice, and the right amount of acidity to balance this meal out. Read the rest of this entry

Take a Walk On The Wild Side III: Southern Fried Python

When most people hear the word “snake”, the last thing on their mind is food. Believe it or not, eating snake in the United States is not all that uncommon.

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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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Caribbean-Style Chicken Curry

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What inspired me to cook this dish? Last year I had the opportunity to attend the Jamaican Jerk Festival in NYC. I was invited by my a good friend of mine Chef Eddie G of “Coast To Coast Cuisine’. He was doing food demonstrations throughout the day with fellow celebrity chef, Chef Irie of “Food on Fiyah!”. With about 40,000-50,000 people expected to attend including the mayor of NYC, how could I turn that down? Read the rest of this entry

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