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!

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.