We tried this one before, and it definitely deserved another go. It also was an excellent excuse for getting the sous-vide out the storage again.
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Szechuan Pork Belly Bites with BBQ Glaze
The first one we made was Szechuan pork belly bites I found over at sousvidesupreme.com.
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Sous Vide Galore: Green Asparagus, 65°C Egg and Hollandaise Foam
Koen and I had another cookout recently. We picked this entrée so we could use the Sousvide for (almost) all elements.
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“Rochefort 10” Ice Cream and Strawberry Ice Cream
This Rochefort 10 ice cream is based on a recipe I found on the Belgian food blog Hot Cuisine de Pierre. It’s a very nice beer, and the idea of making ice cream with it is sheer genius…
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Confit Salmon with Spinach and Tomato by George Calombaris
A couple of weeks ago Koen and I had another cookout. We needed a starter that was relatively low maintenance, and I wanted to try something new with the sous vide. This recipe is from George Calombaris fit the bill nicely as I hadn’t cooked fish in it before.
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Scallops with Smoked White Bean Puree and Glazed Carrots
Another excuse to use the Smoking Gun… 🙂
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Sous Vide Pork Neck Buns with “Porkonaise”
Having seen many Asian recipes with slow roasted pork belly, I wanted to give it a go in the sous vide water oven and then finish it under a hot grill.
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