Sous vide poached egg

Sous vide cook time: 13 minutes; Serves: 1

Egg	1 large
Muffin, English, halved	1
Butter, unsalted, melted	1 tablespoon
Canadian bacon or ham	1 slice
Parmesan, finely grated	2 teaspoons
Pickled red onions
Salt
Pepper, freshly ground
Parsley, torn

1. Preheat your sous vide to 167°F. 
2. Using a slotted ladle, gently lower the eggs into the water bath, and cook for 13 minutes. 
3. Meanwhile, toast the muffin, and heat the ham. 
4. Using a pairing knife, tap around the middle of the shell with the sharp edge; be warned, the egg is slippery! 
5. Sprinkle with Parmesan, pickled onions, parsley, salt, and pepper; serve!

Pickled red grapes

Active: 20 minutes; Chill: 24 hours

Grapes, red, cleaned, stems removed	1 pound
Vinegar, apple cider	1 cup
Water	¼ cup
Sugar, granulated	1 cup
Cinnamon stick	3-inch stick
Vanilla bean	½
Cloves, whole	¼ teaspoon
Peppercorns, black	¼ teaspoon
Mustard seeds, yellow	1/8 teaspoon

1. In a small saucepan, combine the vinegar, water, and sugar. 
2. Place over high heat, and bring to a boil. 
3. Place the spices in the bottom of a quart jar. 
4. Add the grapes to the jar. 
5. Pour the hot pickling mixture into the jar; let cool. 
6. Place a lid on the jar, and refrigerate; let rest for 24 hours before serving. 

Serve with a green salad, pâté, or cheese plate.

Recipe from seriouseats.com.

MJ mayo

Active: 25 minutes

Oil, soybean	1 cup
Cannabis shake	½ ounce
Egg yolks, room temperature	2 large
Lemon juice	1 teaspoon
Salt	Pinch
Vinegar, white	1 teaspoon
Mustard, Dijon, room temperature	½ teaspoon

1. In a double boiler, combine the oil and shake. 
2. Heat over low until the cannabis smell is pronounced but not nutty or burnt; let cool. 
3. Remove and strain the herb, squeezing the weed in a metal strainer against the meed with the back of a wooden spoon to wring out every drop of oil. 
4. In a small metal bowl, use an immersion blender or whisk to throughly blend the egg yolks, lemon juice, salt, vinegar, and mustard. 
5. Using a ½-teaspoon measure, very slowly add the infused oil, a few drops at a time, while constantly blending on low or whisking until the mayo is thick and starting to form ribbons. (If it’s too thick, you can add room-temperature water in tiny increments. If you mixture “breaks,” it can be repaired by whisking some more room-temperature egg yolks into the “broken” mixture.) 
6. Cover and chill; it’ll keep in the refrigerator for 4 to 5 days. 

Recipe from Ashley Boudreaux published by High Times.

Stout-glazed short ribs

Testing the texture differences between 48 and 72 cooking hours.

Active: 30 minutes; Sous vide: 48 to 72 hours; Reheat: 30 minutes

Beef short ribs, cut into four equal parts, trimmed of sinew & excess fat	2 pounds
Salt
Pepper, freshly ground
Butter, unsalted	2 tablespoon
Garlic, lightly crushed	3 cloves
Guinness or other dry stout	1 cup
Bay leaf	1
Beef broth, low-sodium	1 ½ cups
Hoisin sauce	2 tablespoons
Sugar, dark brown	1 tablespoon
Butter, canna-infused	1 tablespoon

1. Preheat your sous vide water bath to 134.6°F. 
2. Place the ribs in a gallon-size freezer-safe ziplock bag in a single layer, and seal using the water displacement method. 
3. When the water reaches the target temperature, lower the bagged ribs into the water bath (ensuring the bag is fully submerged), and cook for 48 to 72 hours. (Chef's note: We decided on 48 over 72 hours as our preferred cooking time. The texture is soft at 48 hours but not entirely lost like starts to happen at 72 hours. I liked 72 to baby food.)
4. Remove the bag from the water bath, and let the ribs rest for 10 minutes. 
5. Transfer the ribs to a cutting board, reserving any cooking liquid in the bag for the glaze. 
6. Pat the meat throughly dry with paper towels, slice into ½-inch patties, and season with salt and pepper. 
7. Heat a large sauté pan over medium-high heat. 
8. When the pan is hot, add the 2-tablespoons butter, which will sizzle and brown immediately. 
9. Carefully place the rib patties in the pan, and sear until golden brown, about 1 minute. 
10. Using tongs, flip the patties and brown for about 1 minute more, then transfer to a platter. 
11. Drain off and discard all but 1 tablespoon of the fat from the pan, and return the pan to medium heat. 
12. Add the garlic, and cook, stirring occasionally, until lightly browned, about 2 minutes. 
13. Pour in the stout, which will immediately foam and bubble vigorously), and the bay leaf, and scrape the bottom to the pan with a wooden spoon to dislodge any browned bits. 
14. Stir in the reserved cooking liquid, stock, hoisin sauce, and sugar, and then let the mixture come to a lively boil. 
15. Reduce the liquid until it has a thick, syrupy consistency and is about one-fourth its original volume, about 15 minutes. (The viscosity is somewhere between maple syrup and molasses.) 
16. Reduce the heat to low, and stir in 1-tablespoon canna-infused butter until it is completely incorporated. The sauce should be glossy and have a richly sweet, salty taste. 
17. Remove the bay leaf and garlic cloves. 
18. Return the short rib patties to the pan, and glaze them by spooning the sauce over them until they are completely coated. 

Serve with gougères and pickled red onions.
Recipe totally tainted from Sous Vide at Home by Lisa Q. Fetterman.

Gruyère & green garlic gougères

Active: 25 minutes; Bake: 35 minutes

Butter, unsalted	100 grams
Butter, canna-infused	11 grams
Water	237 grams
Salt, kosher	½ teaspoon
Sugar, granulated	¼ teaspoon
Pepper, freshly ground	¼ teaspoon
Flour, all-purpose	140 grams
Eggs	4 large
Gruyère, finely shredded	115 grams
Green garlic, scallions, or chives	1 tablespoon

1. Preheat your oven to 400°F; line two baking sheets with parchment paper or silicone baking mats, and set aside. 
2. In a medium saucepan over medium heat, combine the butter, canna butter, water, salt, sugar, and pepper; bring to a boil. 
3. Once the butter melts, add the flour all at once. 
4. With a wooden spoon with a flat-edge, begin stirring immediately until the mixture forms a ball and comes a way from the sides of the pan. 
5. Continue cooking, stirring, until the mixture starts to look gritty on the bottom of the pan. The dryer the mixture becomes, the better it will absorb the eggs, and the puffier the gougères get in the oven. 
6. Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment, and beat the dough on medium-low speed for about 1 minute until it is just warm to the touch. 
7. Increase the speed to medium-high, and add the eggs one at a time, ensuring each egg is fully incorporated into the batter before adding the next. 
8. Scrape down the sides of the bowl between additions with a rubber spatula. 
9. Mix in the cheese and green garlic. 
10. Coat a 3-tablespoon cookie scoop with nonstick baking spray, and spoon out 7 level scoops of dough onto one of the prepared sheets, placing them about 3 inches apart.
11. Respray the cookie scoop as needed, a repeat with the second baking sheet. 
12. Wet your finger with a bit of water, any smooth any jagged edges. 
13. Bake for 30 to 35 minutes until puffed, browned, and firm to the touch, rotating the sheets between the racks and from from front to back every 10 minutes. 
14. Keep an eye on them the last 5 minutes so they don’t burn. They should sound hollow when tapped with your finger. 
15. Once done, cut a small slit in the side of each puff. 
16. Turn off the oven, and return the gougères to the oven for 10 minutes to get extra crispy. 
17. Transfer the baking sheets to a cooling rack. 
18. Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Re-crisp in a 400°F oven for for 2 to 3 minutes before serving.

Recipe from Edibles by Stephanie Hua.

Sweet potato tacos

Active: 25 minutes; Sous vide cook time: 1 hour; Servings: 4 to 6

Sweet potatoes, peeled, cut into ½-inch dice (about 4 cups)	1 ½ pounds
Chipotle chiles in adobe, chopped	3 to 4
Cumin, ground	1 ½ teaspoons
Salt, kosher	1 teaspoon +
Canna-infused oil	1 tablespoon
Canola oil	1 tablespoon
Corn tortillas, 6-inch	12
Pepper, freshly ground
Lime juice	½ lime
Pickled red onions
Sour cream	½ cup
Cotija cheese, crumbled	½ cup
Cilantro, chopped	Garnish

1. Preheat your sous vide to 185°F. 
2. In a large bowl, toss together the potatoes, chiles, cumin, salt, and canna-infused oil until the potato pieces are evenly coated. 
3. To ensure you bag sinks, place 1 to 2 pounds of weight into a gallon-size freezer-safe ziplock bag. 
4. Add the potato mixture to the bag, and seal using the water displacement method. 
5. When the water has reached the target temperature, lower the bagged potatoes into the water bath and cook for 1 hour. The potatoes are ready if you can crush them through the bag with a firm pinch. 
6. Remove the bag from the water bath and transfer the potatoes to a plate, discarding the liquid; set aside. 
7. Heat a large cast-iron skillet over medium-high heat. 
8. When the pan is hot, working in batches, heat the tortillas by placing them directly into the skillet and then waiting until they begin to steam and blister, about 20 seconds. 
9. Flip them with tongs or a spatula, and cook the other side until they again begin to steam and blister, about 30 seconds. Depending on the size of your skillet, you can heat three to four tortillas at a time. 
10. After each batch is heated, transfer the tortillas to a plate and cover them with a kitchen towel or aluminum foil to keep warm. 
11. When all the tortillas have been heated, and with the pan still over medium-high heat, add the remaining canola oil to the skillet, and then add the potato mixture. The pieces do not need to fit in a single layer. 
12. Sauté, stirring occasionally with a wooden spoon, until charred and blackened on the edges, about 3 to 5 minutes. 
13. Remove from heat, season with salt and pepper, and them add the lime juice. 
14. To assemble the tacos, spread a small dollop of the sour cream onto the middle of each tortilla. 
15. Divide the potato mixture evenly among the tortillas. 
16. Top each taco with a sprinkle of cheese, cilantro, and pickled red onions. 
17. Arrange the tacos on individual plates and serve with additional lime wedges and hot sauce. 

Recipe warped from Sous Vide at Home by Lisa Q. Fetterman.

Pickled red onions

Active: 5 minutes; Cook time: 30 minutes

Onion, red, thinly sliced	1 large
Vinegar, apple cider	¾ cup
Salt, fine sea	1 teaspoon
Sweetner, such as honey or sugar	1 tablespoon

1. In a small saucepan over medium heat, stir together the vinegar, salt, and sweetener until the mixture reaches a simmer. 
2. Place the sliced onions in a mason jar. 
3. Pour the pickling mixture over the onions; cover with a lid and shake to combine. 
4. Marinate for 30 minutes before serving; refrigerate up to 2 weeks.

Corn dog muffins

Active: 45 minutes; Servings: 24 mini muffins

Sour cream, full fat	2 tablespoons
Olive oil	2 tablespoons
Canna-infused coconut oil	1 tablespoon + 2 teaspoons (22 grams)
Egg	1 large
Sugar, granulated	¼ cup (50 grams)
Corn, cream-style sweet	½ cup (128 grams)
Cornmeal, fine	½ cup (75 grams)
Flour, white rice	¼ cup (35 grams)
Baking powder	1 teaspoon
Salt, kosher	½ teaspoon + ¾ teaspoon +
Hot dogs, cooked, each cut into 8 pieces	3 dogs
Cream cheese, room temperature	4 ounces (115 grams)
Butter, unsalted, room temperature	4 ounces (115 grams)
Honey	1 tablespoon
Mustard, whole-grain Dijon	2 tablespoons
Pepper, freshly ground	½ teaspoon +
Parsley leaves, fresh	Garnish
Salt, Maldon sea	Garnish

1. Preheat your oven to 325°F. 
2. Coat a mini muffin pan with nonstick baking spray; set aside. 
3. In a medium bowl, whisk together the sour cream, olive oil, and canna-infused oil; whisk until well combined and emulsified. 
4. Add the egg and sugar, and whisk again until well combined. 
5. Add the creamed corn, and mix until just combined. 
6. In a small bowl, whisk the cornmeal, flour, baking powder, and ½-teaspoon salt. 
7. Add the flour mixture to the corn mixture, and whisk until just combined. 
8. Equally distribute the batter among the 24 cups of the prepared mini muffin pan, filling each about two-thirds full (about 1 heaping tablespoon or 18 grams). For the most accurate dosage, weigh the total amount of batter and divide by 24 to determine the target weight per serving. 
9. Press one hot dog slice into each cup, submerging it until the top hits the surface of the batter. 
10. Bake 20 to 25 minutes until golden brown (like a corn dog), or until a toothpick inserted in the muffin comes out clean. 
11. Remove the pan from the oven, and cool for 5 minutes. 
12. Invert the pan over a wire cooling rack to remove the muffins; use a butter knife to help pop them out if necessary. 
13. Let the muffins cool completely. 
14. In the bowl of a stand mixer fitted with the paddle attachment, or using a bowl and a handheld mixer, combine the cream cheese, butter, and honey. 
15. Beat for 1 to 2 minutes on medium speed until light and fluffy, scraping down the sides of the bowl with a rubber spatula once or twice. 
16. Add the mustard, ¾-teaspoon salt, and ½-teaspoon pepper. 
17. Continue to beat on medium speed until well combined. 
18. Dollop about 1-teaspoon honey mustard butter onto each corn dog muffin. 
19. Finish with a touch of flaky sea salt, freshly ground pepper, and a garnish of parsley. 
20. Transfer any remaining honey mustard butter to an airtight container, and refrigerate for up to 3 days. 

Recipe from Edibles.

Pimiento cheese & tomato tea sandwiches

Active: 30 minutes; Servings: 24

Cream cheese, room temperature	4 ounces
Pimientos, diced	2 ounces
Mayonnaise	3 tablespoons
Miso paste	2 tablespoons
Canna-infused coconut oil, room temperature	1 tablespoon + 1 ½ teaspoons
Garlic powder	¼ teaspoon
Onion powder	¼ teaspoon
Cayenne	Pinch
Pepper, freshly ground	Pinch
Cheese, Gruyère, grated	½ cup
Cheese, sharp cheddar, grated	1 cup
Salt
Tomatoes, heirloom, medium, preferable three different colors	3
Bread	6 slices
Herbs, fresh	Garnish

1. In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, combine the cream cheese, pimientos, mayonnaise, miso, canna-infused coconut oil, garlic powder, onion powder, cayenne, and pepper. 
2. Beat for about 1 minute on medium speed until all the ingredients are thoroughly combined. 
3. Scrape down the sides of the bowl, and beat once more. 
4. Using a rubber spatula, fold in the cheeses, mixing until well combined; ensure you incorporate all the way from the bottom and up the sides of the bowl. 
5. Season with salt and pepper, as desired. 
6. Using a serrated knife, cut the tomatoes into 1/8- to 1/4-inch slices; if your tomatoes are large, halve them vertically before slicing. 
7. Place the tomato slices on paper towels to absorb some of the juices. 
8. Lay out the bread slices. 
9. Spread each piece with an equal amount of the cheese spread, about 3-heaping tablespoons (49 grams each), avoiding the edges where the crusts will be cut off.
(Chef note: For the most accurate dosage, weigh the total amount of the cheese spread, and divide by six to determine the amount to spread per slice.)
10. Arrange three to four tomato slices on top, partially overlapping and alternating colors. 
11. Cut off the crusts. 
12. With the long side facing you, halve each piece of bread vertically, then on the diagonal, so you end up with four equal triangles. 
13. Garnish with fresh herbs, and enjoy! 

Chef's notes:

• On my first attempt, I used an 8.01% total THC & 9.53% total CBD balanced bud with my canna-infused oil. With James as my novice cannabis user and test subject, I asked him hourly about his reaction. He ate two full slices, which equals eight appetizer servings. He ranked his high around 10 to 20 percent after an hour. Closer to 70 percent after 2 hours. He's a bit sleepy but still fully functionally after 4 1/2 hours!

 Recipe from Edibles.

Sous vide canna-infused oil

Active: 15 minutes; Sous vide: 4 to 6 hours + 4 to 6 hours

Cannabis, premium such as a sativa or CBD-dominate strain, ground	7 grams (¼ ounce)
Butter or coconut oil, melted	170 grams (6 ounces)

1. Set your sous vide to 197°F. 
2. Vacuum seal your cannabis ingredients in a food-safe plastic bag. 
3. Immerse the sealed bag in the hot water, and simmer for 4 to 6 hours to decarboxylate; simmer longer for larger quantities. 
4. Lower your sous vide to 185°F. 
5. Remove the bag from the water bath, dry with paper towels, and carefully open one end. 
6. Pour the melted oil into the bag, squish around to mix, and reseal. 
7. Immerse the sealed bag back in the hot water, and simmer for 4 to 6 hours; simmer longer for larger quantities. 
8. Remove the bag from the water bath, and let cool for 5 minutes.
9. Place a fine-mesh strainer over a medium bowl and line the strainer with a triple layer of cheesecloth.
10. Pour the cannabis mixture, using a spatula to scrape and press the solids.
11. Gather the cheesecloth and give it a good squeeze to ensure you get all the oil extracted; discard the leftover debris.
12. Label the jar with the date and contents. 
13. Refrigerate to cool, keep refrigerated for up to 1 month, or freeze for up to 6 months.

Recipe moderately modified from Bon Appétit and Edibles.

Second batch used in a canna butter

Sous vide beef chuck roast with honey & spices

Active: 40 minutes + (Optional) fridge rest: 24 hours + Sous Vide cook time: 24 to 48 hours

Beef chuck roast	3 ½ to 4 pounds
Salt, kosher	To taste + 2 teaspoons
Pepper, freshly ground	To taste + 1 teaspoon
Oil, olive	1 tablespoon + 1 tablespoon + 1 tablespoon
Garlic, minced	1 tablespoon
Tomato paste	1 tablespoon
Paprika, smoked	2 tablespoons
Cinnamon, ground	1 teaspoon
Beef demi-glace	1 tablespoon
Bay leaf, dried	1
Thyme, fresh, chopped	2 tablespoons
Wine, red	1 cup
Stock, beef	2 cups
Honey	¼ cup
Onions, cipollini, peeled	2 pounds
Carrots, peeled, chunk cut	1 ½ pounds
Bay leaves, fresh	Garnish (optional)

1. Generously season the beef with the salt and pepper. 
2. Optional: Place in the refrigerator for 24 hours uncovered. 
3. Prepare a sous vide immersion circulation for use according to the its instructions; preheat the water to 135°F medium-raw or 140°F for medium. 
(Chef’s note: I went for 138°F/48H on my first attempt.) 
4. In a large saucepan over medium heat, warm 1-tablespoon oil until just smoking. 
5. Add the garlic, tomato paste, paprika, cinnamon, demi-glace, dried bay leaf, and thyme; cook, stirring constantly, for 1 minute. Increase the heat to medium-high, add the wine, and boil for 5 minutes. 
6. Add the stock, honey, 2-teaspoons salt, and 1-teaspoon pepper; simmer for 5 minutes. 
7. Remove from heat, and cool to room temperature. 
8. Place the beef in a vacuum-sealable bag and pour in the stock mixture. 
9. Using a vacuum sealer, vacuum and seal the bag tight; be sure you have a smooth, airtight seal. 
10. Carefully place the bag into the circulating water, and cook for 24 to 48 hours. 
11. One hour before the beef is done, preheat an oven to 450°F. 
12. In a large bowl, toss the onions and carrots with 1-tablespoon oil; season with salt and pepper. 
13. Transfer to a baking sheet and roast, stirring once midway through, until the vegetables are tender, about 20 to 25 minutes; set aside. 
14. Carefully remove the bag from the circulating water. 
15. Remove the beef from the bag, and place on a paper tower-lined baking sheet; pat dry with paper towels. 
16. Strain the sauce in a bowl. 
17. In an essential pan or large deep sauté pan over medium-high heat, warm the remaining 1-tablespoon oil. 
18. Add the beef and sear, turning about every 3 minutes, until evenly browned. 
19. Transfer to a carving board.
20. Pour off the excess fat from the pan, add the sauce and set over high heat. 
21. Simmer, stirring occasionally and skimming as needed, until the sauce is thickened, about 20 minutes, adding the onions and carrots during the last 5 minutes of cooking. 
22. Adjust the seasonings with salt and pepper. 
23. Cut the chuck roast into slices. 
24. Transfer to a large platter and spoon the vegetables over and around the meat. 
25. Drizzle some of the sauce over the meat and pour the rest into a bowl. 
26. Garnish the platter with fresh bay leaves. 
27. Serve immediately, and pass the sauce at the table. 

Recipe moderately modified from a Williams Sonoma post.