Sous vide bison roast with mushroom sauce

Active: 30 minutes; Cooktop: 15 minutes; Sous vide: 24 hours; Serves: 8 to 10

Bison roast, pat dry with paper towels	3 ½ to 4 pounds
Steak Seasoning Packet (or a mixture of 2 parts pepper to 1 part salt)	8 tablespoons
Sugar	3 teaspoons
Butter, unsalted, melted (or other oil)	5 tablespoons + 1 tablespoon
Wine, red	½ cup
Broth, beef	up to 2 cups
Pepper, freshly ground	Generous pinch
Shallots, finely chopped	2
Mushrooms, roughly chopped	1 cup
Flour, all purpose	2 tablespoons
Jalapeño cheese grits
Zucchini fritters
Poached eggs
Parsley	Garnish

1. Preheat your sous vide water bath to 138°F, and cover to prevent evaporation. 
2. In a small bowl, mix the seasoning packet (one came with our meat shipment) or pepper and salt with the sugar. 
3. Sprinkle the spices over the roast, and press into the meat to form a crust. 
4. Cut a bag large enough to hold your roast, and seal one edge, and place the roast into the bag. 
5. Pour the butter over the roast, and vacuum seal the bag. 
6. When the water bath is ready, submerge the vacuum-sealed roast, and cook for 24 hours. 
7. Carefully remove the bag from the water bath, and allow to rest for a few minutes. 
8. Snip off a corner of the bag, and pour the juice into a large measuring cup. (You’ll need 2 cups to make the mushroom sauce. If you run short, use beef broth.) 
9. In a small saucepan, add the reserved juices, wine, and pepper; reduce to one-third. 
10. In another pan, add 3-tablespoons oil, shallots, and mushrooms; cook until they start to get some color. 
11. Stir in the the flour, reduce the heat, and keep stirring until the flour starts to brown. 
12. Strain in the reduced liquid to the roux, adjust the consistency of the sauce with broth; taste and adjust the seasonings, as needed; keep warm until needed. 
13. Heat a large pan over medium-high heat; pour a little oil to coat the bottom of pan. 
14. Sear the roast in the hot pan, about 45 seconds to a minute per side, until the surface is caramelized. 
15. Slice the roast as desired. 
16. Serve your roast lovingly smothered with mushroom sauce over jalapeño cheese grits along side zucchini fritters with poached eggs on top. 
17. Sprinkle with a garnish of parsley, if you wish.

Sous vide pork chops with mushrooms

Active: 15 minutes; Cooktop: 15 minutes; Sous vide: 45 minutes; Serves: 2

Pork chops, thick-cut, bone-in	2
Salt
Pepper, freshly ground
Butter, unsalted, cold	1 tablespoon + 1 tablespoon
Mushrooms	4 ounces
Sherry	¼ cup
Beef stock	½ cup
Worcestershire sauce	1 tablespoon
Micro greens	Garnish

1. Preheat your sous vide to 140°F. 
2. Season the chops with salt and pepper, and place in a large ziplock or vacuum seal bag; seal. 
3. Place in the water bath, and cook for 45 minutes. 
4. When the timer goes off, remove the bag from the water bath. 
5. Remove the pork chops from the bag and pat dry; discard cooking liquid. 
6. Melt 1-tablespoon butter in a large skillet over medium-high heat. 
7. When the butter stops foaming, add the pork chops and sear until well-browned, about 1 minute per side; transfer to a plate and cover to keep warm. 
8. Return the skillet to the heat, and add the mushrooms. 
9. Cook, stirring occasionally, until the mushrooms begin to soften, 2 to 3 minutes. 
10. Add the sherry and bring to a rapid simmer, scraping up any browed bits from the bottom of the skillet. 
11. Add the stock and Worcestershire, and bring to a rapid simmer. 
12. Reduce head to medium, and continue to simmer until the sauce is slightly thickened. 
13. Remove the skillet from the heat, and rapidly swirl in the remaining butter, ½ tablespoon at a time, until the sauce emulsifies. 
14. Season to taste with salt and pepper. 
15. Serve the pork chops with the mushroom sauce and micro greens.

Sous vide breakfast in a jar

Active: 15 minutes; Cooktop: 15 minutes; Sous vide: 1 to 2 hours; Serves: 4

Eggs	6 large + ¾ cup whites
Cottage cheese	1 cup
Salt
Pepper, freshly ground
Veggies (such as onions, peppers, mushrooms, zucchini), diced
Ham or bacon, diced

1. Preheat your sous vide to 170°F; spray the inside of your glass jars lightly with canola oil. (Chef’s note: The original recipe calls for 12 wide-mouth 250ml jars to create “egg bites.” I had 4 larger 1-cup jars that required a longer cooking time.) 
2. Sauté the vegetables and meat, and then divide among your jars. 
3. In a large bowl using a hand mixer, mix together the eggs, cottage cheese, salt, and pepper until smooth; divide among the jars. 
4. Secure lids to the jars and lower them into your water bath, cook 1 hour for small jars and 2 hours for larger jars. 
5. Enjoy alone or with a toasted English muffin!

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!

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.

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.