Sous Vide Pulled Pork with Crispy Onion Strings

A favorite in our kitchen, this long cook is worth the wait. While it takes medium effort, it’s simple enough to perfect each time and you can be sure that the results will be the same each time. Sous Vide Pulled Pork Ingredients: 1 tbsp ketchup 1kg pork shoulder 4 tbsp mustard 2 tbsp soy…

Great Legs: Bone-in Leg of Lamb Sous Vide

One of our more challenging recipes ended up being one of our best (tasting and looking)! Here’s how we did it: Ingredients: 5 lbs bone-in leg of lamb 5 tbsp of Olive Oil 10 cloves of Garlic (chopped) 2 tbsp of Rosemary Directions: Set Sous Vide circulator to 133F Mix together olive oil, garlic and…

Sweet Heat: Sriracha Butter and Honey Garlic Chicken Breasts

Change boring and dry chicken breasts into hot and sweet tenderness. Super simple recipe. Enjoy! Ingredients: • 2 Chicken Breasts • 3 Tablespoons Sriracha • 2 Tablespoons Raw Sugar or honey • 5 Large garlic cloves- chopped • 4 Tablespoon Butter – cubed • 1 Lime- ½ for juice and ½ for garnish • Salt…

Grilled Octopus

I’ve always enjoyed grilled octopus – I’ll order it every chance I get. While I savor the opportunity to go out to get my eight-legged meal, I wished I could make it at home. I have a few friends that either own, manage or cook at restaurants and they’ve always said it is so difficult…

Barbarian Beef: Specialty Rib Steak Sous Vide

I don’t often come across this particular cut, but I was lucky enough to snag one from Pusateri’s at Sherway Gardens in Toronto. It just looks great and tastes even better. Here’s how we did it: Ingredients: 1lb Barbarian Rib Steak or Tomahawk Rib Steak Salt Pepper Garlic Powder 1 tbsp of butter Directions: Set…

Kentucky Breakfast: Sous Vide Coffee Infused Bourbon Cocktail

This was our first attempt at sous vide infused cocktails; we made a bunch and I’ll share the rest, but this was my favorite. It was inspired by a recent trip to Reykjavik, Iceland and little bar called Lebowski’s. Add to that our love or bourbon and this is where we ended up. Here’s how…