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.