Sous Vide Cooking Temp and Times

I use my Sous Vide coooker pretty often (maybe once a month or more).  It really helps when trying to manage cooking multiple items.  Below are times / temps that I've found that work quite well.

Flat Iron steak
135, 12 hrs, very good but not as tender
135, 36 hrs, very tender, the preferred method

Skirt steak
Thin (less than inch) and tenderized (meat tenderizer)
131, 20 hrs, very good, not fall apart but tender, probably perfect

Flank
131 for 16 hrs
Was a little too long, was pretty fall apart tender, but probably a bit too much, still good though. Next time should try closer to 10 hrs, that's what some recipes recommend.

Chicken
Breast with ribs, 149 F for 1.5 hrs, then grilled at 500 F for 3 mins per side or so, perfect

Skinless thighs, 165 for 1-4 hours, pretty good, just make sure you break up the thighs to move some of the seasoning around so it isn't caked on

Shrimp
137 for 30-60, wasn't quite done enough for me, so 140 next time (same duration), make sure all on one level not clumped together

Pork chops
137 for 1-4 hrs
Then sear in cast iron for 3 mins per side
Perfect

Pork tenderloin
135 for 1-4 hrs
Sear in cast iron for 3 mins per side
Perfect

Black beans, sausage and rice

Recipe Name:  Black beans, sausage and rice

Story: Many Latin restaurants serve black beans and rice but always seemed liked something was missing.  Bought some smoked sausage and had an idea.  It came out much better than expected.  Try it, you'll like it.

Years you've been making it:   2019

Author / Creator:    Chuck Whittier

Submitted by:     Chuck Whittier

Ingredients:
Black beans, can 15.5 oz

1/2 large onion
Smoked beef sausage, 8 oz's

Brown rice, 1 cup

4 tablespoons bacon grease

Directions: 
Slice smoked sausage into 1/8 " cross sections. Very small. Place bacon grease in frying pan and brown smoked sausage slices on both sides until well browned. Remove and drain on paper towel. Cut entire half onion into cross sections, smaller than 1/4" thick, then cut cross sections in half creating 1/4 onion cross sections, less than a 1/4" thick. Place in bacon grease and sauté until done, translucent and remove, draining but don't place on paper towels. Drain excess bacon grease from frying pan.  Place black beans and liquid into pan and begin warming. Scraping sausage and onion from bottom of pan. After beans come to a boil lower heat to a low simmer for 7 minutes. Then return sausage slices and onions to the pan of beans and continue on a low simmer.  Heat one container of brown rice, when done add to the pan of beans and continue to simmer. Stirring to mix well and simmer for another couple of minutes.

Notes:
Servings 2 - 4

Riff on Coq au Vin

Recipe Name: Riff on Coq au Vin

Story:
I call this a “riff” because it is more a process than a recipe, to be adjusted as I go along.  It is also easier and less time consuming that the traditional coq au vin, but retains much of the same flavor.  I don’t have amounts in this recipe, but typically for six people start with a package of chicken thighs and a package of chicken breasts (both bone in and with skin)

Author / Creator: Kristy

Submitted by: Kristy

Ingredients:
Bacon
Chicken Thighs and Breasts (bone in, skin on)
Onion
Garlic
Celery
Mushrooms (optional)
Flour (several Tbls)
White wine (sauvignon blanc)
Chicken Stock (1cup wine to 3 cups stock)
Potatoes
Carrots
Thyme
Tarragon
Salt and Pepper

Directions:
Brown several strips of good quality bacon, save the crisped bacon for end of recipe.

Brown the chicken in bacon fat. This is probably the most important part – make sure the chicken is well browned and there are chicken bits in the bottom of the pan (aka “fond”).

Take out chicken, then sauté onions, garlic, celery.  If using mushrooms you can brown them next.

Sprinkle several tablespoons of flour over veggies (I have started to use Wondra so it does not clump as much).  Add white wine (sauvignon blanc works well) and good quality chicken stock slowly (you will want enough to pretty much cover the chicken and veggies.  I use a proportion of approx. 1 cup wine to 3 cups stock).

Let thicken a little, then put chicken back in.  Add potatoes (I use small new potatoes cut in half or quarters depending on size) and carrots (cut to bite size), some salt, pepper and thyme and tarragon.

Cook for about an hour to 1 1/2 hours until veggies are almost soft.
Enjoy!

Notes: Sometimes I spoon this over brown rice, particularly if I am low on potatoes.

Better than your chili, just saying...

Recipe Name: Better than your chili, just saying...

Submitted by: Peter

Ingredients: 
1 lb ground beef
2 onions, diced
1 green/red pepper, diced
1 (14 ounce) can diced Mexican-style tomatoes.
2 (8 ounce) cans tomato sauce
10-15 small green olives with pimentos, cut-up.
2 tablespoons cumin
2 tablespoons chili powder
1 teaspoon salt
1⁄2 teaspoon cayenne pepper
1⁄2 teaspoon paprika (smoked if you can find it)
1 (14 ounce) can kidney beans, drained and rinsed
1 bottle of beer (I like a to use an Ale beer)
Sour Cream and Cheese (optional)

Directions:
In a medium Dutch oven over medium-high heat add the olive oil.
Add the ground meat and cook, breaking up into pieces, until browned.
Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
Add the diced tomatoes (I like to get the ones already with garlic and seasonings), tomato sauce, cumin, chili powder, salt, cayenne, paprika and beer. Mix to combine.
Add the kidney beans and green olives mix, bring to a simmer.
Cover and cook for 1-2 hours.
Serve with sour cream, shredded cheese.

Notes:
Disclaimer #1: Great recipe during cold months.  ☺
Disclaimer #2: Nothing you ever do will make it as good as mine…but you can try.   ☺
Disclaimer #3: If you don’t like it, you can’t cook and you didn’t follow directions.   ☺

Spicy Pimento Cheese

Recipe Name: Spicy Pimento Cheese

Story:
One of my best friend's (CeLee) mom (CeCille) has made this a couple times and to me is the perfect balance of cheese and spice and pimentos.  Can be used a a dip or on sandwiches.

Years you've been making it: Since 2018 (Phelps family recipe for longer)

Author / Creator: CeCille Phelps

Submitted by: Dustin

Ingredients:
A bag of shredded cheese the four cheese Mexican blend.
A small jar of pimentos drained
Diced jalapeños with juice(the ones in a jar) you can use fresh but I like to add a splash or two of the juice.
Mayo

Directions:
Mix all together and serve. I like it with Fritos scoops for more of a dip.

Notes:
So like all good recipes this one doesn’t really have exact measurements. Use your judgement.

You can make it when ever. It keeps in the fridge for a few days. I would at least allow it to chill in frig for an hour so the flavors mix.

I go light on mayo because I like a more dry pimento cheese. And add jalapeños to however spicy you want.

Thai Pork Skewers

Recipe Name: Thai Pork Skewers

Story:
I went to a cooking class by a famous chef in Nashville.  The chef is Indian, but had spent some time in Thailand.  He taught us how to cook this recipe and it is incredible, quite authentic, and pretty easy to make.  However, the ingredients can be hard to find.  Any asian market will have the ingredients.

Years you've been making it: Since 2017

Author / Creator: Nashville Chef (can't remember his name)

Submitted by: Dustin

Ingredients:
1 tbls black peppercorns
1 tsp white peppercorns
6 garlic cloves
1 bunch cilantro stems
3 tbls palm sugar
2 tbls oyster sauce
1-2 tbls thai soy sauce (this is lighter soy sauce, but different from "light soy sauce")
2 tbls black soy sauce
6 tbls coconut cream
3 lbs pork butt

Directions:
Muddle first 5 ingredients in a mortar pestle
Add liquid
Cut pork butt into 1.5 inch pieces

Add marinade for 2-3hrs, then grill on very high heat

Can use oven broiler, but grilling is preferred

Squeeze lemon juice to finish

Notes:

I like this recipe so much, I have doubled and even quadrupled the recipe, marinaded pork over night, and then divided the pork into packages and froze them to take out and defrost as needed.

Easy Pressure Cooker Green Chili With Chicken Recipe

Recipe Name: Easy Pressure Cooker Green Chili With Chicken Recipe

Story:
I love my pressure cooker (Instant Pot).  I use it at least once a week to make a quick and hearty meal.  This is one of my favorite go to recipes.  It is incredibly easy and is a comforting stew.

Years you've been making it: Since 2016

Author / Creator:
https://www.seriouseats.com/recipes/2015/04/pressure-cooker-fast-and-easy-chicken-chile-verde-recipe.html

Submitted by: Dustin

Ingredients:
3 pounds bone-in skin-on chicken thighs and drumsticks
3/4 pound tomatillos, quartered, husks discarded (about 4 tomatillos)
1 pound poblano peppers, roughly chopped, seeds and stems discarded (about 3 peppers)
6 ounces Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers)
2 Serrano or jalapeño chilies, roughly chopped, stems discarded
10 ounces white onion, roughly chopped (about 1 medium)
6 medium cloves garlic, peeled
1 tablespoon whole cumin seed, toasted and ground
Kosher salt
1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish
1 tablespoon Asian fish sauce, such as Red Boat
Fresh corn tortillas and lime wedges, for serving

Directions:
1.
Combine chicken, tomatillos, poblano peppers, Anaheim peppers, Serrano peppers, onion, garlic, cumin, and a big pinch of salt in a pressure cooker. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 15 minutes. Release pressure.

2.
Using tongs, transfer chicken pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with a hand blender or in a standing blender and season to taste with salt. Return chicken to sauce, discarding skin and bones and shredding if desired. Transfer to a serving platter, garnish with chopped cilantro, and serve immediately with tortillas and lime wedges.

Notes:

Surprisingly this recipe doesn't need any added liquid.  That's because the vegetables and chicken release enough liquid to bring the pressure cooker up to temperature.

I'm not a huge fan of fish sauce, so I usually reduce the fish sauce to a few dashes or sometimes leave it out all together.