Thai Grilled Chicken with Chile Sauce

On December 31, 2013, in Recipes, by Chris Baccus
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Thai Grilled Chicken
Serves 4

1 whole chicken, cut and skinned
2 tablespoons soy sauce
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon oyster sauce
1/2 teaspoon brown rice vinegar
1/2 teaspoon chipotle chile powder
1/2 teaspoon salt
1/4 teaspoon tumeric

Chile Sauce

1 cup of dried red chile peppers
3/4 cup water
3/4 cup apple cider vinegar
1/4 cup fish sauce
1/4 cup garlic, chopped
1/4 cup sugar

Cut and skin the chicken pieces, set aside. Mix the rest of the ingredients in a bowl.  Add the chicken pieces into the bowl and coat.

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If using a SousVide Supreme, vacuum seal the chicken pieces in two bags. Add to SousVide Supreme at 160 degrees for 4-6 hours.

If not using a SousVide Supreme, add the chicken pieces to a large ziplock bag and let marinate for 2-3 hours in the refrigerator.

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While chicken is cooking, make the chile sauce. Cut the dried chile peppers open to remove seeds. Heat chile peppers in a pan with the 3/4 cup water and bring to a boil then reduce heat to a simmer a cook for 4 minutes. Add chile peppers and water to a blender. Add the fish sauce, garlic and sugar to the blender and then blend to create a course paste. Add the vinegar and process again for a nice sauce. Place in refrigerator for use when chicken is done grilling.

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Once chicken is done cooking, remove the chicken and place on a hot a grill. Cook for 8-10 minutes on each side if not using a SousVide Supreme. If you did use one, then cook for only a couple minutes on each side to get some nice grill marks.

Remove chicken and serve with chile sauce and sides.

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Butternut Squash Vegetable Wraps

On December 31, 2013, in Family, Recipes, by Chris Baccus
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Pasadena is nuts on New Year’s Eve and I’m not just talking about the night.  All day long the city is taken over with preparations for the Rose Parade and Rose Bowl.  We decided for a second year to venture to the insanity next to the Rose Bowl where all of the Michigan State and Stanford fans had their RVs and giant tents were raised where people were finalizing the floats for New Year’s morning.

KidSpace has a fun family event called Noon Year’s Eve.  They do a balloon drop and have a live band playing kid’s music.  This year the band was Clint Perry & The Boo Hoo Crew.

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The boys had a great time jumping and dancing along to the band.  There was even an inflatable baseball that circled the crowd. Oscar kept smacking it up in the air. Eventually the clock struck noon and the balloons filled the event.

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While we were enjoying the event and running around that morning, I had some butternut squash cooking in the SousVide Supreme.  Sous Vide is a great way to cook vegetables slowly and have them ready whenever you get home. In this case, the butternut squash was okay if it was overcooked and a bit mushy since I was mashing it to place in a wrap.

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Butternut Squash Vegetable Wraps
Serves 4

1/2 butternut squash, cut into bit-sized cubes
1/4 cup heavy cream
1 green onion
6 brown mushroom, cut into small chunks
Handful of watercress
4 wraps
salt and pepper to taste

Cook butternut squash in SousVide Supreme at 180 degrees for 3-4 hours. Remove when done cooking and then mash with fork add to a bowl and mix with heavy cream and salt and pepper to taste.

Spread squash into wrap.  Add mushrooms, green onion sprigs, and watercress and roll wrap. Cut into 1 inch pieces and serve with a side salad or rice.

 

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Coconut Rice with Butternut Squash

On December 30, 2013, in Recipes, by Chris Baccus
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Coconut Rice with Butternut Squash
Serve 4-6

2 cups rice
4 cups water
1 butternut squash, cubed
3 tablespoons coconut yogurt
¼ teaspoon coriander
¼ teaspoon turmeric
¼ teaspoon cumin

Cut up the butternut squash into bite size cubes and place in a single layer in two vacuum seal packages. Cook for 90 minutes in the SousVide Supreme at 183 degrees.

Meanwhile add the rice into a rice cooker and fill water to the level for two cups of rice if using a cooker. If not using a rice cooker, add 4 cups of water to the 2 cups of rice.  Add the coconut milk and spices and stir together so there are no lumps from the yogurt.  Cook the rice in the rice cooker (or heat in a pan to a boil then cover and reduce heat to a simmer for 20 minutes.)

Once the rice and squash are done, add the two together. Pour in a little olive oil and add some fresh cracked pepper. Serve.

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Chicken Curry SousVide

On December 8, 2013, in Recipes, by Chris Baccus
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I’ve made quite a few recipes using my Sous Vide Supreme. The thing I really like most about it how I can cook meat to a perfect doneness by leaving it in the water bath all day while I go out enjoy whatever else needs to get done.

Today I prepared a couple bone-in chicken breasts with some Jamaican yellow curry powder and placed them in the Sous Vide at 175 degrees before leaving the house.  We spent the early part of the day at a coworker’s house. She and her husband do a yearly help a family out during the holidays. This year it was a mother with four kids and coincidently two of the kids were twin 7 year olds. So it was great shopping with our twin boys Saturday to find something for the twin girls and the rest of the family.

Meanwhile at home the chicken cooked for a good 5 hours before we arrived back after wrapping gifts and getting some other Christmas shopping done.

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This recipe is pretty simple and you can keep it really simple  by cooking the chicken and serving it with rice and vegetables. The chicken came out ready to serve done, but I wanted to make more of a curry soup.

Chicken Curry
Serves 4

2 bone-in chicken breasts, skinned removed
4 tablespoons curry powder
3 tablespoons peanut or olive oil
3 tablespoons soy sauce
1 small onion, half moon slices
4 large brown mushrooms, rough chop
1/2 head cauliflower, rough chop
1 large carrot, cut into 1/4″ rounds
3 cups chicken stock

Cook the chicken in the SousVide Supreme for 4-5 hours at 175 degrees. Seal the chicken in the vacuum sealer first and sprinkle with 2 tablespoons of curry powder. Drop into water bath and cook.

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Remove the chicken when done. It will easily separate from the bone and then rough chop.  Meanwhile heat the peanut oil in a pan with the onion on medium-high heat for 5 minutes. Then add the cauliflower, carrot and chicken also add the rest of the curry powder.  Cook for 2 minutes and then add the soy sauce and chicken stock.  Let the mixture cook for 5 minutes to combine adding the mushrooms in the last minute.

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Serve in a bowl with a small bowl of Jasmine or brown rice on the side.

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Pork Tenderloin with Peach Asian Marinade

On October 6, 2013, in Recipes, by Chris Baccus
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There are some meats that I now cooked solely with my SousVide Supreme.  I simply can’t beat the perfection of a slow cook that I get from this style of cooking. Pork tenderloin is a cut that does very well and adding a marinade is a great way to add a ton of flavor since the meat and marinade is vacuum sealed which helps trap all the flavors.

This simple dish requires only a few ingredients and was a great way to put a sweet, flavorful peach to use that was getting a bit too ripe to eat.

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Pork Tenderloin with Peach Asian Marinade
Serves 2

1 Pork tenderloin, trimmed of excess fat
1 Peach, peeled and cored
1/8 cup soy sauce
1 tsp sesame oil
1/2 tsp brown rice vinegar
1 garlic clove

Combine everything for the marinade into a handheld food processor or blender until smooth.  Place the pork tenderloin into a vacuum seal bag and add the marinade.  Seal the loin and marinade.

Place in a water bath in the SousVide Supreme and cook for 8-12 hours at 140 degrees.  After 8 hours it is done, the extra time is flex time.  Preheat a grill on high for 10 minutes. Remove the pork from the SousVide Supreme and place pork on the grill for a couple minutes on each side to add some finishing grill marks.

Slice the pork and serve over rice or with your favorite Asian inspired side dish.

 


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

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SousVide Supreme Recipe Contest

On July 5, 2013, in Food, by Chris Baccus
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I would love your vote: SousVide Supreme website’s BBQ Recipe Challenge.

If you follow my blog regularly, you probably have noticed some new recipes featuring the sous vide cooking technique.  I don’t accept a lot of sponsored content on my blog mostly because I find a lot of the products people pitch to me to be in conflict with sustainable cooking.  There are plenty of processed foods that are looking to become a part of the kitchen and simplify at home cooking. Problem is it just isn’t my form of cooking or why I started this blog.

Also some of the kitchen products I’ve been pitched feel unnecessary because well a good ole’ chef knife can accomplish a lot of the same things without losing precious kitchen space. What made the SousVide Supreme product interesting to me is that it honored home cooking where one can use real food and possibly improve the results of home cooking with sustainable ingredients.

So I ventured on some experimentation with this technique and have come away pretty impressed with the results. It can really improve what comes out of your kitchen and is very workable for the home chef who works fulltime.

 

As part of my time with the SousVide Supreme, a cooking contest with several other male BBQ focused blogs – I do quite a bit of smoking and grilling I guess to count as one – is underway where I’m competing in a recipe competition.

I’d love your support for my submitted recipe:

“SMOKED TRI-TIP ROAST WITH CHANTERELLE BRANDY CREAM SAUCE”

You can vote at the SousVide Supreme website’s BBQ Recipe Challenge.

As a bonus, everyone who votes for the “Fan Favorite” will be entered to win a $200* Gift Certificate to SousVide Supreme or Sur La Table (your choice) – just for voting! Hurry, voting ends July 7th.


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

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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.)

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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. 

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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.

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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.

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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.

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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.

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Balsamic Strawberry Chicken using a SousVide Supreme

On June 8, 2013, in Recipes, by Chris Baccus
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Making a juicy grilled chicken is not an easy undertaking, even by someone with some serious grilling skills. It’s not difficult getting some great grill marks, but keeping the inside tender while the grill marks are forming often makes for a fairly dry chicken breast. This is where sous-vide cooking can add a guaranteed juiciness to your chicken grilling.

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Sous-vide cooking is a French method that slowly cooks vacuum sealed meat or vegetables in a water bath. It keeps meat nice and tender plus it allows for a wide range of cooking time to so the food can cook while you carryon about your day.  This worked really well for me this weekend as I spent most of the day at work. To come home to most of my meal already done was a nice way to enjoy the rest of my Saturday.

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The chicken and strawberries came from the South Pasadena Farmers’ Market. The strawberries are perfect right now full of rich redness and  I found an organic Fragaria Virginiana variety. These sweet, smaller species of strawberries have a much better flavor than what you find at most grocery stores.

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This is my second dish using the SousVide Supreme and I really do like how tender everything is that comes of out of it. The slow cooking water bath technique is simple. Cutting into tonight’s chicken, even after putting it on the grill to get some nice grill marks, I could see the juices run down the chicken after slicing each bite.  Combined with the rich flavors of the balsamic strawberry sauce the meal was easy to make after a long unusual Saturday at work.

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It only took about 20 minutes to sear the chicken and prepare the sauce. It looked like I spent a lot of time on the dish, but it didn’t take away time I want to spend with my wife and boys.

Later this month, I’m competing with several other BBQ bloggers at http://www.sousvidesupreme.com/sousvidebbq.htm. Check back after June 25 to see what recipe I decide to enter and send me a vote if you want. As a bonus, each person who casts a vote for their fan favorite will be entered to win a $200 gift certificate to www.sousvidesupreme.com.

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

Balsamic Strawberry Chicken

Prep Time: 20 Mins Cooking Time: 6 Hours 30 Mins Total Time: 4 Hours 50 Mins

Ingredients:

  • 4 bone-in chicken breasts, skinless
  • 2 cups strawberries, halved
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 shallot, mined
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 2 tablespoons balsamic vinegar
  • 1/2 cup red wine, Chianti or Cabernet work best
  • 3/4 cup chicken stock
  • Salt and pepper

Directions:

  1. Seal chicken breasts in vacuum bag. Heat the vacuumed chicken in a SousVide Supreme at 146 degrees for 4-6 hours. 
  2. Heat the grill on high.
  3. In a small sauce pan on medium-high heat add olive oil, garlic and shallot and cook for about 4 minutes, careful not to burn. Add 1 cup of strawberries, thyme, bay leaf and balsamic vinegar for about 3 minutes reducing vinegar by half. Add red wine and chicken stock and reduce by half for about 7 minutes. Smash the strawberries in the pan using a potato masher or fork to crush strawberries while leaving some small chunks. Reduce pan heat to low.
  4. Remove chicken from SousVide Supreme and pour a small amount of balsamic strawberry sauce over breasts to coat before placing on grill.
  5. Grill chicken on each side for about 7 minutes each side to get some nice grill marks.
  6. While on grill, add the rest of the strawberries to the sauce and cook on medium heat for about 3 minutes before serving.
  7. Plate the chicken adding the rest of the sauce to the chickens.