Venison Salisbury Steak Sous Vide
Yields: 4-6 Ingredients: For the Salisbury Steak •1 tablespoon garlic oil, or
similar •1 large red onions, diced •1 1/2 poun…
Fresh Bites Blog
How to Make Sous Vide Chicken Fried Rabbit, Perfect for Rabbit Season
It was 600 AD, and Pope Gregory ruled that rabbits could be eaten during Lent, apparently because baby rabbits resemble fish. After this interesting decree it’s not too surprising that rabbits became…
It's Goose Season! Here's How To Cook Your Bird
PREP TIME: 45 minutes
| COOK TIME: 24 hoursGoose season
is finally here! Many of our favorite hunters are getting ready to go out and
bring down some of this popular bird! Once you bring your bird…
Seared Boneless Pork Loin Steak with a Fresh Mixed Herb Rub
Salt sneaks its way into pre-packaged and processed
foods, canned vegetables, cured meats and deli meats. I’m sure you've all heard that salt overload can create havoc in your body with maladie…
Chicken Breast Sous Vide
Sous Vide Chicken BreastRecipe By: Chef Eric VillegasAs I’m not too much of a fan of the BSCB (boneless,
skinless, chicken breast) I have to say this Sous Vide method is the prefect
way to prepare t…
Hamburgers Sous Vide With A Hint of Sweet and Blazing Heat
Hamburgers Sous Vide Recipe By: Chef Eric Villegas At first I wasn't all that excited about the idea of Sous Vide Hamburgers and my initial attempts were less than stellar. Keep in mind I started pl…
New York Strip with Wild Mushroom Salt - It’s a meat eaters dream!
New York Strip Steak with Wild Mushroom Salt Sous VideSummary: Whether you call it a Kansas City Steak, Ambassador
Steak, Boneless Club Steak, Hotel-Style Steak, New York Steak, or, the quite
unappe…
Chef Eric's Best of Both Worlds Sous Vide Baby Back Ribs!
I love barbecue! Low and slow in the classic style of our
southern half, true barbecue is America. My ribs can take anywhere up to 6-8 hours depending on my rig, the
weather and of course the amount…
Smoked Salmon Eggs Benedict with Lime Dill Hollandaise for your Mother's Day Brunch!
With Mother's Day coming up I can’t think of a better
recipe to offer all of you Vacmasters.Using the SV1 your able to produce fool-proof poached eggs in no time
and a lime and dill spiked Hollandai…
These French Styled Scrambled Eggs Cooked Sous Vide, Never Disappoint!
Sous Vide French Style Scrambled EggsPREP TIME: 10 minutes | COOK TIME: 30 minutes | SERVES: 2 I have always been a fan of eggs. As a matter of fact, my parents loved to tell the story of how I used t…
Sous Vide Easter Feast - Baby Lamb with Rosemary and Thyme
Recipe By:
Chef EricServing
Size: 2 Yield: 1, 8
Rib Rack of Baby Lamb Summary: Lamb is
defined as a sheep that is less than a year old, typically slaughtered between
the ages of 4 and 12 months.…
New Years Eve with Chef Eric Villegas Alaskan King Crab Legs with Lemon Garlic Herb Butter!
King Crab Legs with a Lemon Garlic Herb ButterPREP TIME: 10 minutes | COOK TIME: 45 minutesKing crab legs are a seasonal fixture in our home especially for New Years Eve. Expensive to be sure, they a…