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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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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