Smoked Tri-Tip Roast with Chanterelle Brandy Cream Sauce

This is my now my official submission to theSousVide Supreme BBQ Recipe Challenge! Please visit the link and vote for me before July 7th! Each person who casts a vote for their fan favorite will be entered to win a $200 gift certificate to www.sousvidesupreme.com!

My time with the SousVide Supreme is coming to an end soon.  It’s been an creative addition to the kitchen and there is a lot I’d still like to experiment with as I continue to see how it bests fits into our home cooking routine.  Two of its best qualities are exemplified in this recipe.

  1. It makes cooking a roast easy while maintaining it’s tenderness.
  2. The time span for when it is ready to eat makes it simple and flexible for cooking a great meal after work.

The second reason is one of my favorite things about sous-vide cooking.  In this case, the tri-tip roast can be left in the water bath for 8-24 hours. Think about that.  If the day at work runs a couple hours long like mine did last Thursday, no worries. Come home and remove it from the SousVide Supreme and make a quick cream sauce that takes 5 minutes.  Dinner served (though my mashed potatoes took a good 12 minutes. So not quite that fast.)

IMG_4482

Looks pretty nice too on the counter.

This recipe was also the first time I used my smoker in conjunction with the SousVide Supreme.  I was a bit concerned that only 2 hours in the smoker wouldn’t add that much smoke flavor to the roast.  Fortunately, my concern was unwarranted as the roast had a great smoky flavor that added to the rich mushroom brandy sauce.

Note: I’d recommend any hearty mushrooms for this sauce. Morels would’ve been great too or even portobello. A strong flavor mushroom combined with the smoked meat is a bit odd at first, because its something unusual. Good thing it is a good unusual. 

IMG_4486

Chanterelle mushrooms were a great find at the Farmers’ Market

I believe the secret to keeping the smoke flavor in the meat is to quickly remove it from the smoker and into a vacuum sealed bag.  If you want more of a smoked flavor, you could put the meat in the freezer for a hour or two before placing it in the smoker. This way you can add another 30 or 45 minutes to the cooking time in the smoker. Just be careful not to totally freeze the meat.

Smoked Tri-Tip Roast with Chanterelle Brandy Cream Sauce

Serves 4

2 lb tri-tip roast

Rub

1 tablespoon brown sugar
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper

Sauce

3/4 cup heavy cream
3 tablespoons butter
1/4 cup Brandy
1/2 cup Chanterelle mushrooms, course chop
1 garlic clove, diced
1 shallot, diced
1 tablespoon fresh italian parsley, finely chopped

The night before mix the ingredients to make the rub and coat the tri-tip roast.  Then cover in dish with cellophane and place in the refrigerator overnight.

IMG_4457

Into the smoker the rubbed tri-tip goes.

Early the next morning prepare your smoker by getting it to a steady 220 degree temperature. Place the tri-tip roast into the smoker and cook it for 2 hours at 220 degrees.  When done, remove it from the smoker and quickly place the roast into a plastic bag. Vacuum seal the roast and submerge into a SousVide Supreme cooker.

Set the SousVide Supreme to 140 degrees and let it cook for anytime between 8-12 hours.

IMG_4476

Time is of essence. Quickly seal after removing from smoker.

Start making the sauce by placing 2 tablespoons of butter into a sauté pan. Add the garlic and shallot and sauté for about 3 minutes to soften on medium-high heat.  Add the Brandy and let it reduce by half.  Then add the Chanterelle mushrooms and sauté for another 2-3 minutes letting the mushrooms soften. Add the heavy cream and salt and pepper.  Let the cream come to a boil then reduce the heat to medium-low and watch to not burn the sauce. It’s best to keep moving the pan to let the flavors blend and to reduce too much boiling of the cream.

IMG_4499

Brandy, mushrooms, cream and butter. One of my favorite combinations.

Once the sauce is ready add the last tablespoon of butter just before serving, remove the tri-tip roast from the SousVide Supreme and remove from the vacuum sealed pack.  Slice the roast against the grain into 1/2 inch slices. Arrange the meat on the plate.

Finally with the sauce add the chopped parsley and 1 tablespoon of butter.  Let the butter melt into the sauce and stir. Serve the sauce with the roast and any sides.


DISCLAIMER: I was sent the SousVide Supreme to try as part of a blogger outreach program from the company.  The opinions are my own.

Tagged with:
 

Chicken, Leek and Mushroom Casserole

On October 27, 2012, in Featured, Recipes, by Chris Baccus
2

My wife and I were sitting around Saturday morning with her looking through the January 2009 Martha Stewart Living. She pointed out two recipes that looked good for me to try. Hint, hint… The one that really caught my eye was a Chicken, Leek and Mushroom Casserole (pg. 45) that just looked like some amazing comfort food on a Michigan day in the mid-teens outside.

It was a very nice surprise. Just a couple notes really improve the original recipe. One add about a 1/4 teaspoon of Rosemary to help enhance the flavor. Be careful not to over salt too. This dish can get fairly salty with the chicken stock. Speaking of stock, make sure you use a good quality chicken stock. I use Better than Bouillon stock that can be found at most markets these days. And lastly, use a good quality whole grain bread. I bought some Sprouted Multi-Grain bread at Trader Joe’s.

Chicken, Leek and Mushroom Casserole
Serves 4-6

2-3 boneless, skinless chicken breasts (3 if making it for 6 people)
5 tablespoons extra-virgin olive oil
1 leek, white and pale-green parts only, coarsely chopped and rinsed well
1 celery stalk, cut into 1/2-inch dice
10 ounces cremini mushrooms, halved if large
3 tablespoons flour
3 tablespoons dry sherry
2 1/4 cup low-sodium chicken stock
3/4 cup whole milk
1 dried bay leaf
1/4 teaspoon Rosemary
8 slices dense multigrain bread, crusts removed and cut once into triangles
2 tablespoons chopped fresh parsley
1/3 cup finely grated Parmesan Reggiano
Salt and Pepper

1. Preheat oven to 375 degrees. Season chicken on both sides with salt and pepper. Heat 2 tablespoons oil in medium saute pan over medium-high heat. Add chicken, and cook until golden brown on 1 side, 3 to 5 minutes. Flip, reduce heat to medium and cook until cooked through, about 10 minutes more. Transfer chicken to a plate, and return pan, with drippings, to medium heat.

2. Heat remaining 3 tablespoons oil in pan. Add leek, celery, mushrooms and pinch of salt. Cook, stirring occasionally, until vegetables are golden brown and tender, 8 to 10 minutes. (Reduce heat if vegetables brown to quickly.) Stir in flour, and ccook, stirring often, for 2 minutes. Add Sherry, stock, milk, rosemary, and bay leaf, and cook, scraping up browned bits from bottom, until thickened, about 5 minutes. Season with pepper. Discard bay leaf.

3. Arrange bread on bottom of a 2-quart oval baking dish, overlapping slices slightly. Spoon half of the vegetables an sauce over bread. Slice chicken crosswise, 1/2-inch thick, and arrange on bread. Top with any accumulated juices from chicken. Spread remaining vegetables and sauce over chicken, sprinkle with parsley and Parmessan Reggiano, and bake until golden brown and bubbling, 30 to 35 minutes. Let it stand for 10 minutes before serving.

Enjoy!

Tagged with:
 

Mango Indian Chicken

On July 12, 2011, in Recipes, by Chris Baccus
0


I love fresh fruit and summer is a great time of year to add some fruit to your dishes. This is a rather simple chicken dish that features mangos. You could substitute peaches too, but this is a great use for mangos. Just make sure when you buy a mango from the grocery store that you find one with a little softness, similar to picking a ripe avocado.

Enjoy.

Mango Chicken
Serves 2

2 medium mangos, peeled and pitted
2 boneless, skinless chicken breasts, cut into thirds
2 garlic cloves, crushed
1 tablespoon grated fresh ginger
2 tablespoons of butter or ghee
1 medium onions, chopped
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cumin
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
1 cup heavy cream
2 tablespoons lime juice

Blend the mangos in a small food processor for about 15 seconds. It should make a nice thick puree.

Heat a sauté pan on medium-high heat adding the butter. Combine the chicken with the garlic and ginger and toss together then add to the hot pan. Turn the chicken to fully cook and brown, about 7 minutes.

Add the onions to the pan and sprinkle spices in as onions cook for 3 minutes. Add the mango puree, heavy cream and lime juice and blend together with a spoon. Cook for about 5-10 minutes on medium-low heat to simmer.
Serve with rice.

Tagged with:
 

Chicken in a Basil Cream Sauce

On December 16, 2009, in Recipes, by Chris Baccus
0

This is a rather simple and quick dinner that people will think took a long time to make. The total preparation and cooking time is about 30-40 minutes. What is nice about the dish is the blend of the Parmesan Cheese and chopped Basil. Fresh basil is definitely required for this dish as it is a key ingredient and probably wouldn’t work very will with a dried herb substitute.

Chicken in a Basil Cream Sauce
Serves 4

1/4 cup milk
1/4 cup dried bread crumbs
4 skinless, boneless chicken breasts
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream
1 (4 ounce) jar sliced pimento peppers, drained
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/8 teaspoon ground black pepper

DIRECTIONS:
1. Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.

2. Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.

3. Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve.

Tagged with:
 

Truffled Gnocchi with Peas and Chanterelles

On April 20, 2009, in Recipes, by Chris Baccus
1


“Truffled” is used loosely in this case. There are no truffles at all in this recipe, Chanterelles in fact, but I couldn’t find them and went with a mixed gourmet mushroom package from Papa Joes grocery. It turned out fantastic, even without the better mushroom choice; though, I’m still looking forward to trying it with Chanterelles.

The best part is it only took 10 minutes to make this meal.


Truffled Gnocchi with Peas and Chanterelles

Serves 4

1 lb. Potato gnocchi
2 tbsp. Extra-virgin olive oil
10 oz. Chanterelle mushrooms, roughly chopped
2 cups heavy cream
3/4 cup peas, fresh or frozen
2 tsp. Finely chopped fresh thyme
Kosher salt and freshly ground pepper, to taste
1 tbsp. Finely chopped chives
Freshly grated Parmesan

Cook potato gnocchi according to package directions.

Bring a 12” skillet over medium-high heat to high; add cream, peas, mushrooms, and thyme and cook. Stirring occasionally, until cream reduces by half. Season mushroom sauce with salt and pepper and remove skillet from heat. Add drained, gnocchi pasta to sauce pan and turn to coat, turning down heat to low. Plate pasta and sauce. Sprinkle parmesan and chives on top to serve.

Tagged with: