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Sous Vide Chicken Breasts

Sous Vide Chicken Breasts

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Yield: 2 to x Servings
Scott Nowell

Say hello to delightfully tender chicken breasts. Boneless, skinless or bone-in skin-on, both come out moist and luscious.

  • 28- to 10-oz chicken breasts, boneless, skinless or bone-in skin-on
  • salt & pepper
  • seasoning of choice, Herbes de Provence, Italian, Poultry, Five Spice, etc.
  • 1-2TBS cooking oil or clarified butter

Using sous vide circulator, bring water to 150°F/60°C in 7-quart or larger container.

Note: Do not use brined chicken.

Pat the breasts dry with paper towel. Season well with salt and pepper. It is fine to use more salt than normal. The slow cooking is well suited to absorbing the salt.

Place the chicken in a single layer in suitably sized zip-lock of vacuum seal bag(s). Gently lower bag into prepared water bath, and then clip top corner of each bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag.

Cook for 90 minutes.

Remove bag with tongs.

Boneless, skinless breast: Open and serve boneless, skinless breasts.

Skin-on breasts: Heat the oil or butter in a skillet until shimmering. Place breasts skin-side down and cook for 2- to 3-minutes until you reach desired brownness. Serve.

Finishing steps – stovetop:

Remove the chicken from the bag, discard any aromatics (if using) and place it on a paper towel-lined plate. Pat it dry very carefully on both sides. Place a heavy cast-iron or stainless steel skillet with one tbsp / 15 ml of vegetable, canola, or rice bran oil over medium-high heat until shimmering. Because skin-on chicken has natural insulation, it’s not necessary to use the super-high heat that is required for searing things like steaks or pork chops.

Carefully add the chicken to the hot oil, skin side down.

For best results, use a flexible slotted fish spatula or your fingers to hold the chicken down against corner of the pan in order to maximize contact between the chicken skin and the hot oil and metal. Tilting the pan towards the chicken to help the fat pool up under the skin can also help. Be careful, the chicken may splatter and pop as it sears. I recommend wearing gloves and long sleeves if you are very sensitive to small oil splatters.

Carefully lift and peek under the chicken as it cooks to gauge how quickly it is browning. Let it continue to cook until the skin is deep brown and very crisp. This will take about two minutes total.

Remove chicken from pan and let it rest until cool enough to handle, about two minutes.

As soon as the chicken is cool enough to handle, carefully remove the wishbone, which runs along the fatter end of the breast. It should pull right out (there may not be a wishbone if it was removed in-store).

Next peel the breast off of the breastbone by running your thumb in between the meat and the bone. It should come right off.

Use a sharp chef’s knife or boning knife to slice the chicken on a bias.

Cut the chicken into 3 to 4 thick slices to make it easier to eat when serving.

Serve the chicken immediately garnished with lemon wedges, extra virgin olive oil, or a vinaigrette or sauce as desired.

Safety:

While the USDA recommends 165°F (74°C) for poultry, sous vide allows for lower temperatures for longer times, which can still be safe.

Temperature and Texture:

140°F (60°C): Very soft and juicy, ideal for chicken salad when served cold.

145-150°F (63-66°C): Juicy and tender, a good balance for most applications.

150°F (66°C): Slightly stringy when served hot, but still juicy.

160°F (71°C): Traditional, juicy, firm, and slightly stringy when served hot.

Timing:

1 hour: Minimum time to ensure safety at 145-150°F.

1.5-4 hours: For softer texture, especially at 140°F.

Finishing:

You can finish the chicken in a pan with cooking oil, salt, and pepper, or a rub, or reheat in the water bath.

Sous Vide Spanish-Style Spicy Shrimp with Olive Oil

Sous Vide Spanish-Style Spicy Shrimp with Olive Oil

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Yield: 2 to 4
Adapted from ATK

TIME: Sous vide: 30 minutes; active cooking time: 40 minutes, Temperature 140°F/60°C
The Spanish tapa gambas al ajillo is a simple dish of shrimp quickly cooked in an abundant amount of olive oil with garlic and chilies. Served with crusty bread and a glass of wine, it’s a great way to start a meal. For our sous vide version, we started by boosting the flavor of our olive oil by infusing it with shrimp shells, garlic, and pepper flakes. After straining the mixture, we bagged up the oil with our shrimp. We set the water bath to 140°F—our preferred temperature for both shrimp and lobster since it keeps them both tender and moist. Finishing the dish off with a touch of sherry vinegar added brightness while chopped parsley gave it some fresh color.

  • 1lb extra-large shrimp (21 to 25 per lb), peeled and deveined, shells reserved
  • salt
  • ½cup olive oil
  • 6garlic cloves, sliced thin
  • ½tsp red pepper flakes
  • 1tsp sherry (or unflavored rice wine) vinegar
  • 2TBS chopped fresh parsley

Note: Use weights to make sure the shrimp are fully immersed during cooking.

Using sous vide circulator, bring water to 140°F in 7-quart container.

Sprinkle shrimp with ½ tsp salt and set aside.

Prepare oil: Heat oil in Dutch oven over medium heat until shimmering. Add shrimp shells and ½ tsp salt and cook, stirring occasionally, until shells turn deep orange, 6 to 8 minutes. Add garlic and pepper flakes and cook, stirring frequently, until garlic is golden-brown, and oil is rust-colored and aromatic, 2 to 4 minutes. Strain oil through fine-mesh strainer into medium bowl, pressing on shrimp shells with rubber spatula to extract as much oil as possible, discard solids. Allow oil to cool for at least 5 minutes.

Sous vide: Transfer shrimp and oil to 1-gallon zipper-lock freezer bag and toss to coat. Arrange shrimp in single layer and seal bag, pressing out as much air as possible. Gently lower bag into prepared water bath, weight bag until shrimp are fully submerged, and then clip top corner of each bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for 30 minutes.

Finish: Transfer shrimp and oil to serving bowl. Stir in vinegar and sprinkle with parsley. Serve immediately.

Making this recipe in advance is not recommended.

Crustless Spinach Quiche

Crustless Spinach Quiche

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Yield: 6
All Recipes

Cheesy, savory quiche is the perfect addition to any brunch menu. It’s easy to make, takes less than an hour, and it’s a crowd favorite. When you’re in need of a crustless quiche that will brighten up your breakfast or brunch, turn to this tried-and-true recipe.

  • 1TBS vegetable oil
  • 1medium onion, chopped
  • 1(10 oz) package frozen chopped spinach – thawed, drained, and squeezed dry
  • 5large eggs, beaten
  • ¼tsp salt
  • ⅛tsp ground black pepper
  • 3cups shredded Muenster cheese


Preheat oven to 350°F. Lightly grease a 9-inch pie pan.

Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Stir in spinach and continue to cook until excess moisture has evaporated.

Whisk together eggs, salt, and pepper in a large bowl. Add Muenster cheese and spinach mixture and stir until well blended. Pour into the prepared pan.

Bake in the preheated oven until eggs have set, about 30 minutes.

Remove from the oven and let cool for 10 minutes before serving.

Rice

Rice

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Yield: 4
Jean-Pierre

If you’ve ever wondered how to cook rice and get if perfectly fluffy every time, wonder no more! With just a few simple tips, you’ll be on your way to becoming a rice-cooking pro.
Cooking rice may seem like a simple task, but there is a real art to getting it just right. If you’ve ever had a plate of mushy or under cooked rice, you know how disappointing it can be. On the other hand, when it’s cooked perfectly, rice is light, fluffy, and positively delicious. So how do you achieve that perfect result? Here are a few tips:
First, it’s important to rinse your rice before cooking it. This helps to remove any dust or debris that may be on the grain. Rinsing also helps to prevent the rice from sticking together while cooking.
Next, it’s time to start cooking! Be sure to use the correct amount of water for the type of rice you’re cooking. For example, long grain rice requires more water than short grain rice.
Bring the water to a boil before adding the rice, stirring gently to distribute it evenly. Then put a lid on the pot and reduce the heat to low.
Finally, let the pot simmer until all the water has been absorbed by the rice. This should take about 20 minutes. Remove the pot from heat and let it sit for another 5 minutes to allow the steam to escape before fluffing the rice with a fork and serving.

  • 1cup Basmati rice
  • 2-3TBS sweet butter
  • 2TBS onion or shallots chopped
  • 2cups stock, chicken or vegetable
  • salt and pepper to taste
  • chives, cilantro or parsley chopped (optional)

Wash the rice until the water comes out clear and not cloudy.

In a 2-to-3-quart pot (with a tight cover), add the butter and when hot sauté your onion or shallots and cook until light golden-brown. Add the rice and mix well. Add the stock mix well and bring to boil. Cover and reduce the heat to the lowest setting and cook for 15 minutes. Turn off the heat and leave in the pot COVERED (do not open the pot) for 10 more minutes.

Using 2 forks, be sure to fluff the rice to remove most of the steam. This will avoid the rice from continuing to cook and lose its texture.

If you have some you can certainly add some freshly chopped chives, cilantro or parsley.

Short grain rice: 1 cup rice to 1½ to 2 cup water or stock

Brown rice: 1 cup rice to 2 water or stock

Arborio rice (risotto): 1 cup rice 3 cups water or stock

Sushi rice: 1 cup rice 1¼ water

Baked Cod/Haddock Crab Stuffing Topped

Baked Cod/Haddock Crab Stuffing Topped

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Yield: 4
Scott Nowell

You might use frozen lump crab. It’s lumpier… This is a very nice way to serve a baked fish.

Precooked portion of stuffing:

  • 2TBS olive oil
  • 1stalk celery, finely chopped
  • 2green onions, finely chopped
  • 1tsp minced garlic

Remainder of stuffing:

  • 26 oz cans lump crabmeat, drained
  • 1cup Panko bread crumbs
  • 1big pinch salt
  • ¼tsp ground black pepper
  • 1egg, beaten
  • ¼cup grated Romano cheese
  • 1TBS fresh lemon juice
  • 1Roma tomato, seeded and diced

Fish:

  • 4TBS butter, melted
  • 46- to 8-oz haddock or cod fillets

Preheat the oven to 425°F. Lightly grease a 9- x 13-inch baking dish.

Crab stuffing:

Heat olive oil in a skillet over medium heat.

Add celery, green onion and garlic, and cook and stir for a few minutes until soft. Remove from heat and let sit to cool for a few minutes.

Stir in the crabmeat, bread cubes, egg, Romano cheese, lemon juice, and tomato. Season with salt and ¼ tsp of pepper and mix until well blended.

Fish:

Lay the fish fillets in the prepared baking dish. Season both sides with salt and pepper and then brush each one with melted butter.

Spread the crab mixture over the fish. Drizzle with any leftover melted butter. You can also drizzle olive oil.

Bake for 20- to 30-minutes in the preheated oven until the top has browned and the fish reaches 140°F.

Shrimp Lo Mein

Shrimp Lo Mein

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Yield: 2
Woks of Life

Shrimp Lo Mein is an easy dish to make at home and tastes just as good as any restaurant version. Prepare the ingredients ahead of time for an easy lo mein.

  • 12oz shrimp, 31-40 size (or 21-25 cut in half), peeled and deveined
  • 1lb fresh pre-cooked lo mein noodles

Sauce:

  • ½tsp sugar
  • 1½TBS soy sauce
  • 2tsp dark soy sauce
  • 1TBS oyster sauce
  • ½tsp sesame oil
  • ⅛tsp ground white pepper
  • 3TBS neutral oil (like vegetable or canola, divided)

Vegetables:

  • 2cloves garlic (minced)
  • 6fresh button or cremini mushrooms (sliced)
  • 1medium carrot (julienned)
  • ½cup bamboo shoots (sliced)
  • ½cup water chestnuts (sliced)

Stir-fry:

  • 1TBS Shaoxing wine
  • 3cups napa cabbage (shredded)
  • 1cup snow peas (trimmed)
  • 1cup fresh mung bean sprouts
  • 2scallions (split and cut into 2-inch-long pieces)

Take the shrimp and noodles out of the refrigerator and let them come up to room temperature. One trick for the noodles is to soak the whole bag (unopened) in hot water, which speeds up the warming process without making the noodles soggy.

If you can’t find lo mein noodles, you can substitute dried linguini. Just cook until al dente, drain, and immediately toss with 1 TBS of vegetable oil, working the oil into the pasta so the noodles don’t stick together. Always prepare your noodles just before you are ready to make the dish, so they don’t dry out and remain at room temperature or warmer. This makes the stir-frying process much easier.

Premix sauce:

Combine the sugar, soy sauces, oyster sauce, sesame oil, and white pepper in a bowl until the sugar is dissolved and set aside.

Shrimp:

Heat a large wok over high heat until it just starts to smoke and add 1 TBS of oil around the perimeter of the wok. Quickly spread the shrimp around your wok and let them sear for 10-15 seconds on each side. Immediately transfer the shrimp to a plate and set aside.

Vegetables:

Return the wok to the highest heat possible and add 2 TBS oil, along with the garlic. After a few seconds, add the mushrooms, carrots, bamboo shoots, and water chestnuts and stir-fry for 30 seconds.

Stir-fry:

Next, spread the Shaoxing wine around the perimeter of the wok, and then add the napa cabbage. Stir-fry for another 30 seconds. Spread the noodles evenly over the vegetables and give everything a good stir for 1 minute. Now, you can see why you want everything at room temperature, or everything will be overcooked and mushy by the time it heats up!

Sauce:

At this point, the noodles should be softened, so add in the sauce mixture you set aside earlier and mix until everything is well combined. Stir-fry for another 30 seconds using a scooping motion, until the sauce is well distributed.

Finish:

Add in the shrimp, snow peas, bean sprouts, and scallions. Mix well for another 2 minutes and serve!

Salmon Piccata

Salmon Piccata

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Yield: 2 Servings
Adapted from many

Piccata sauce is a simple but powerful mix of lemon, capers, white wine, and butter.
This tangy, bold sauce is a great match for salmon’s rich, full flavor.
It is best to buy a whole center-cut piece and cut it into individual portions. Each fillet should be about the same size, so they cook in a similar time.

  • 26-oz salmon fillets
  • salt and freshly ground black pepper
  • 1TBS extra-virgin olive oil
  • 2garlic cloves, sliced thin
  • 1TBS AP flour
  • ½cup dry white wine
  • ¼cup water
  • 2TBS capers, rinsed
  • 1tsp grated lemon zest plus 1 TBS juice
  • 2TBS unsalted butter, cut into 2 pieces


Pat salmon dry with paper towels and sprinkle all over with salt and pepper.

Heat oil in a 10-inch nonstick skillet over medium high heat until just smoking. Add salmon skin side down. Cook until skin is crispy and browned on the bottom, about 5 minutes.

Flip salmon over, cover and cook until it  registers 140°F (for medium), about 7 minutes. Transfer salmon to a warm platter or individual plates.

In the same skillet on medium-low heat. Add a little oil if pan is too dry. Add garlic and cook until fragrant, about 30 seconds.

Stir in flour and cook for 15 seconds.

Whisk in wine, water, capers, lemon zest and lemon juice, remaining ½ tsp salt, and remaining ½ tsp pepper. Bring to boil and cook for 30 seconds.

Remove from heat, whisk in butter, until combined.

Spoon sauce over salmon.

Serve.

Mediterranean Salmon Kabobs

Mediterranean Salmon Kabobs

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Yield: 5-6 Skewers
Mediterranean Dish

Salmon kabobs prepared Mediterranean-style with a garlicky, zesty marinade, zucchini and onions! Grilled, broiled or grill pan. Serve these with your favorite Mediterranean salads and sides and a little Tahini sauce or Tzatziki and some pita or naan.

Note: If you don’t like spicy, just use sweet paprika in the marinade.

  • 1½lb salmon fillet, cut into 1-inch to 2-inch cubes
  • 1zucchini, sliced into rounds
  • 1small red onion, cut into squares/chunks
  • optional: green pepper, cut into chunks.
  • Kosher salt and pepper

For marinade:

  • ¼-⅓cup olive oil
  • 1lemon, zested and juiced
  • 3garlic cloves, minced
  • 2tsp chopped fresh thyme leaves
  • 2tsp dry oregano
  • 1tsp ground cumin
  • 1tsp mild Aleppo chili pepper (substitute: 1 tsp sweet paprika and a healthy pinch of cayenne)
  • ½tsp ground coriander


Marinate salmon:

In a small bowl, whisk together the marinade ingredients of extra virgin olive oil, lemon juice and zest, garlic, oregano, thyme, cumin, Aleppo pepper and coriander.

Place salmon pieces, zucchini and onions in a large mixing bowl. Season with salt and pepper and toss briefly. Now pour the marinade over the salmon and toss again to make sure the salmon is well coated with the marinade. Let the fish marinate for about 15 to 20 minutes (see Cook’s Tip)

Build skewers:

Note: Skip the skewers for indoor cooking. Just broil (see below) or sauté in a large heavy skillet.

Beginning with salmon, thread salmon, zucchini and onions through skewers (if using wooden skewers, be sure to have soaked them for 30 minutes before using.)

Heat an outdoor grill (indoor grilling instructions in notes). Arrange salmon skewers on top and cover the grill. Grill salmon kabobs for 6 to 8 minutes, covered, or until the fish is opaque throughout, turning once midway through cooking (using tongs is the best way to turn the salmon skewers)

Cook’s tips:

The marinade packs the salmon with tons of flavor and acts as a brine to help keep it from drying out. If you want to give the salmon a little more time in the marinade for even more flavor, cover and refrigerate for one hour or so before grilling.

Indoor grilling instructions: brush a griddle or grill pan with a little bit of olive oil and heat on medium. Arrange the salmon kabobs in one layer (do this in batches if needed and do not crowd the kabobs). Cook for 3 to 5 minutes on side, turn over once and cook for another 4 minutes or so. If you like, you can cover them for even cooking.

Broiling instructions: Heat oven broiler. Line a quarter or half sheet pan with foil or Silpat for ease of cleaning. Add a baking rack to the pan and spray with cooking spray. Arrange salmon skewers on top of the baking rack and place about 5 to 6 inches below broiler. Cook on one side for 4 to 5 minutes, turn over and cook another 4 minute or so or until fish is opaque throughout.

Skewer less Broiling instructions: Heat oven broiler. Line a quarter or half sheet pan with foil or Silpat for ease of cleaning. Add a baking rack to the pan and spray with cooking spray. Arrange vegetables on one end of the top of the baking rack and place about 5 to 6 inches below broiler. Cook on one side for 4 to 5 minutes.

Remove from broiler. Add salmon to other end of pan and cook another 4 to 5 minutes.

Remove from broiler again and turn everything over. Broil for another 4 to 5 minutes or so or until fish is opaque throughout.

Beef Lo Mein

Beef Lo Mein

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Yield: 4 Servings
S. Nowell

Adapted from a few different recipes. Basically a beef lo mein or beef chow mein. It’s good though.
Serve with pot stickers, etc.

For Beef and Marinade:

  • 1lb beef, sirloin steak, thinly sliced across the grain
  • 1TBS dark soy sauce
  • 1TBS Shaoxing rice wine
  • 1TBS garlic, minced
  • 1TBS sesame oil
  • 1tsp sugar
  • 1tsp corn starch

For Sauce:

  • ½cup beef broth
  • 2TBS oyster sauce
  • ½tsp dark soy sauce
  • 1TBS Shaoxing rice wine
  • 1tsp sugar
  • 1tsp sesame oil

For Slurry:

  • 2tsp corn starch
  • ⅛cup water

Stir-fry:

  • 2oz snow peas
  • 8oz chow mein noodle
  • 2TBS ginger
  • 2TBS green onion, chopped

Marinate beef: In a bowl add beef, dark soy, Shaoxing wine, sesame oil, garlic, sugar and cornstarch. Mix well and set aside for at least 1 hour on the counter, or up to overnight in the refrigerator.

Premix sauce: In a small bowl or measuring cup, add beef broth, oyster sauce, Shaoxing wine, dark soy, sugar, sesame oil and mix. Set aside.

Slurry: Mix corn starch and water, set aside.

Snow peas and noodles: Bring 6 quarts of water to a boil. Blanch snow peas for 1 minute, then remove to cold water. When the water returns to a boil, cook noodles for 3 minutes, then remove to cold water.
When snow peas and noodles are chilled, drain and set aside.

Stir-fry beef: Heat 1 TBS cooking oil and stir-fry half of beef until browned on both sides. Remove to bowl. Repeat for remaining beef.

Finish: Add a little oil to wok. Stir-fry ginger and green onion for 30 seconds. Add premix sauce and bring to boil. Add slurry to thicken. Add beef, pea pods and noodles. Mix well, adjust seasoning if needed.

Serve.

Pork Tenderloin with Creamy Pan Sauce

Pork Tenderloin with Creamy Pan Sauce

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with Roasted Sweet Potato Couscous
Yield: 4 Servings
Hello Fresh

When toasting the couscous in step 5, stir until the pearls are evenly coated in butter and lightly golden. Toasting provides an extra layer of savory flavor

  • 1sweet potato
  • 25 oz pork tenderloin pieces, silver skin removed
  • 2scallions
  • 2cloves garlic

For bold & savory steak spice:

  • ¼tsp red chili flake
  • ¼tsp crushed coriander seed
  • ½tsp crushed dill seed
  • ¾tsp crushed mustard seed
  • 1tsp dried minced garlic
  • 1tsp crushed black pepper

For couscous:

  • 1TBS butter
  • 1½cup Israeli couscous
  • scallion whites
  • 1clove garlic, minced
  • 1¼cups water
  • 1heaping tsp mushroom (or chicken) stock concentrate
  • big pinch salt

For sauce:

  • drizzle of oil
  • 1clove garlic, minced
  • 1/3cup water
  • 1tsp Better Than Bouillon, chicken
  • 1tsp Better Than Bouillon, beef
  • 2TBS cream cheese
  • 2TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F.

Wash and dry produce.

Dice sweet potato into ½-inch pieces.

Trim and thinly slice scallions, separating whites from greens.

Peel and mince or grate garlic.

Roast sweet potato:

Toss sweet potato on one side of a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack 11 minutes (you’ll add more to the sheet then).

Sear pork:

While sweet potato roasts, using a rolling pin or heavy-bottomed pan, crush peppercorns inside packet of Steak Spice.

Pat pork dry with paper towels and season all over with 1½ tsp Steak Spice, a big pinch of salt, and pepper.

Heat a drizzle of oil in a large pan over medium heat.

Add pork and sear, turning occasionally, until browned all over, 4-8 minutes.

Turn off heat, transfer to a plate.

Wipe out pan.

Roast pork:

Once sweet potato has roasted 11 minutes, remove sheet pan from oven.

Carefully toss sweet potato, add pork to empty side of baking sheet.

Return to top rack until pork is cooked through and sweet potato is browned and

tender, 9-11 minutes.

Transfer pork to a cutting board to rest for at least 5 minutes.

Cook couscous:

Meanwhile, melt 2 TBS butter in a medium pot over medium high heat.

Add scallion whites and half the garlic (you’ll use the rest in the next step).

Cook until fragrant, 30 seconds.

Add couscous and stir to coat.

Stir in ¾ (1½) cups water, 1 tsp chicken stock concentrate, and a big pinch of salt.

Bring to a boil, then cover and reduce to a low simmer.

Cook until couscous is tender, 6-8 minutes.

Drain any excess liquid if necessary.

Season with salt and pepper if desired.

Keep covered off heat until ready to serve.

Make sauce:

While couscous cooks, heat a drizzle of oil in pan used for pork over medium heat.

Add remaining garlic and cook, stirring often, until fragrant, 30 seconds.

Add ¼ (1/3) cup water, 1 tsp BTB beef and 1 tsp BTB chicken, and cream cheese.

Cook, stirring occasionally, until cream cheese melts and sauce has thickened, 2-3 minutes.

Remove from heat and stir in 2 TBS butter.

Taste and season with salt and pepper if desired.

Finish & serve:

Stir roasted sweet potato into pot with couscous.

Thinly slice pork crosswise.

Divide couscous and pork between plates.

Spoon pan sauce over pork.

Garnish with scallion greens and serve.