Posted by: bruce turrie | April 16, 2018

Sous Vide Steak

Steak 1″ 128 degrees F for 45 minutes for medium rare.

Posted by: bruce turrie | January 12, 2018

Julia Child’s Beef Bourguignon Sous Vide

2 – 4 pound beef roast
1 bag frozen pearl onions
1 lb fresh mushrooms
4 cups Pino Noir or Merlot
2 cups beef broth
2 garlic cloves crushed
1 cup minced onions
2 T tomato paste
2 bayleaves
1 T fresh thyme
olive oil
1/4 lb bacon cut into thin strips

Two Days before the Meal:
Cut the beef in thick, 1 1/2 inch, slices, brown the slices, and then cut the slices into cubes. For good browning it is important that the meat is dry, so pat the meat dry with paper towels. Season with salt and freshly ground black pepper right before browning. Do not let the seasoned meat sit, as that will draw out the juices and mess with the browning. (The salt, on the other hand, will help with the browning.)

Heat a generous amount of clarified butter in a frying pan. Clarified butter (also known as ghee) is better for browning, as it won’t splatter and won’t burn like regular butter would do. Use a mixture of olive oil and regular butter if you don’t have clarified butter (although it is pretty easy to make your own batch). Brown for about 2 minutes per side over high heat. The slices should be well browned with nearly raw centers. Set the meat aside after browning to cool.

When you’ve browned all of the meat, turn down the heat and add the bacon. Cook over medium heat until the bacon starts to crisp. Add the minced onion and cook untio the onion becomes translucent. Season with salt. Then add the wine. Bring to a boil, then reduce the heat to a simmer. Scrape the bottom with a wooden spatula to make sure you include all of the flavor.

Add the herbs and spices and reduce the sauce misture by half before adding the beef stock. then bring to a boil again, and reduce to a simmer, continue until the sauce has thickened. If you taste it, it should have a full beefy flavor after adjusting the seasoning with salt and freshly ground black pepper.

Cut the beef into cubes and return to the sauce. Be sure to add any beef juices back to the pan as well. Cool somewhat and add the mixture to 2 or 3 gallon size sealable plastic bags. Put the bags into the freezer.

One Day before the Meal:
Remove the bags from the freezer. Seal the frozen meat sauce in vacuum sealed bags

Cook the sealed bags in the water bath at 145 degrees F. for 24 to 32 hours.

The Day of the Meal:
About 30 minutes before the the beef and sauce mixture is done, it’s time to brown the pearl onions and mushrooms. Brown the onions in butter first in a frying pan over medium heat for about 10 minutes.. Stirr freqquently to brown the sides as evenly as possible. Lower heat and add about 1/4 cup red wine to deglaze the pan. Cook briefly then set aside and prepare the mushrooms.

Remove the stems from the mushrooms and cut the tops into quarters. Melt 1 T butter fry pan over medium high heat. Cook the mushrooms in batches so they don’t crowd about 5 minutes. Add additional butter for each batch. Add the mushrooms to the onions you set aside earlier.

Next prepare a butter and flour mixture to thicken the sauce. Combine 4 T softened butter with 5T flour. Mix thoroughly with a fork. Transfer the butter mixture to a 2 cup measuring cup. and set aside briefly. Then remove the cooking bags from the water bath. Cut of one corner of each bag and pour the liquid (but not the meat) into a dutch oven. Bring the liquid to a boil and then continue to cook over over medium low. Add a liquid to the butter mixture 1/4 cup at a time stir until smooth. Continue adding and stirring until you’ve added

Posted by: bruce turrie | December 27, 2017

Emeril’s Overstuffed Twice-Baked Potatoes

5 large Idaho baking potatoes (about 1 pound each)
1 tablespoon olive oil
1 3/4 teaspoons salt
1/2 teaspoon freshly ground white pepper
4 ounces bacon, chopped
2 cups shredded sharp cheddar cheese (8 ounces)
1 cup sour cream
4 tablespoons unsalted butter, at room temperature
2 tablespoons snipped chives

1. Preheat the oven to 400°. Line a large baking sheet with aluminum foil.

2. Rub the potatoes with the olive oil and season with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Put the potatoes on the baking sheet and bake until fork-tender, 1 hour to 1 hour and 10 minutes. Let the potatoes sit until cool enough to handle.

3. Cook the bacon in a medium skillet over moderate heat, stirring occasionally, until crisp and the fat is rendered, 5 to 6 minutes. Drain on paper towels.

4. Peel 1 potato completely, discarding the skin. Place the pulp in a large bowl. Cut the top quarter from each of the remaining 4 potatoes and using a spoon, scoop the pulp from the potatoes into the bowl, leaving a 1/4-inch layer of pulp on the skin. Return the potato shells to the baking sheet.

5. Using a handheld masher, mash the potato pulp until smooth. Add 1 cup of the cheese, the sour cream, butter, bacon, chives, and the remaining 1 1/4 teaspoons of salt and 1/4 teaspoon plus 1/8 teaspoon of pepper and mash until smooth. Spoon the potato mixture back into the potato shells, top with the remaining cheese and bake until hot and the cheese is melted, about 15 minutes. Serve hot.

Make Ahead
This recipe can be prepared through Step 2 and refrigerated for up to 1 day.

Posted by: bruce turrie | December 27, 2017

Balasmic Vinegarette

3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 cup olive oil
Salt and freshly ground pepper
N/A freshly ground pepper

In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste.

Posted by: bruce turrie | November 25, 2017

Mashed Potatoes


8 medium russet potatoes
1 cup milk
1 stick butter at room temperature


  1. Peel but do not slice potatoes
  2. drop potatoes into a pot of cold water.
  3. heat pot on high until boiling
  4. lower heat to medium high and boil until potatoes pierce easily with a fork, about 30 minutes
  5. remove potatoes from pot and put them in a mixing bowl.
  6. smash potatoes with a fork or other device
  7. heat milk until hot
  8. Mix potatoes with mixer on low then gradually increase speed
  9. Continue mixing and add butter 1 T at a time until all has been added.
  10. 10. Continue mixing and slowly add hot milk until all has been added.
  11. Potatoes should be soft and creamy. They can be served immediately or kept warm in an oven until ready to serve.
Posted by: bruce turrie | November 1, 2017

Sous Vide Pork Ribs (Modified from The Food Labs)


    Rack of pork ribs
    1/3 cup Chris Schlesinger’s Butt Rub
    Sweet Baby Ray’s BBQ sauce
    Kraft Original Masterpiece BBQ sauce


      1. Start thawing ribs 48 hours before you plan to serve them.
      2. Divide each rack of thawed ribs into three to four portions with three to four ribs each by cutting through the meat in between the ribs.
      3. Heavily coat both sides with Chris Schesinger’s Butt Rub (
      4. Seal each section of ribs in a separate plastic bag and remove air with a vacuum pump or by air displacement.
      5. Rest ribs in refrigerator for about 12 hours.
      6. An hour or so before the ribs are done resting, begin preheating a sous vide water bath to 152. degrees F.
      7. When the water bath is up to temperature add the vacuum packed ribs. They should sink If they float, there’s still air in the bags. Any air needs to be removed.
      8. Cook at 152 degrees for 24 hours.
      9. Fifteen minutes or so before theribs are finished cooking, preheat your grill to medium high heat.
      10. When the ribs are done, remove them from the bag on at a time. Set them on a plate that has a double layer of paper towels. Blot the top of the ribs with more paper towels to remove any water.
      11. Repeat with the other bags of ribs.
      12. Place the ribs flesh side down over the coals for 7-10 minutes.
      13. Turn the ribs and coat the top side with a 50/50 mix of Sweet Baby Ray’s Barbecue sauce and Kraft Original Masterpiece sauce.
      14. Cook for 5 more minutes then add another coat of sauce mix.
      15. Cook for yet another 5 minutes, coat with a final layer of sauce mix. Then remove and serve.
Posted by: bruce turrie | September 26, 2017

Sous Vide Temperatures and Times

Steak 1″ 128 degrees F for 45 minutes–medium rare
Pork chops 1″ 138 degrees F for 1 hour — medium-ish juicy
boneless chicken breasts 141 deg F for 2 1/2 hours
ribs try 152 for 24 hours
ground turkey 145 deg F for 1 hour
bratwurst 145 for 45 minutes
Salmon 112 deg F. cook 30 to 45 minutes for fillets 1 inch thick or less.

Posted by: bruce turrie | April 23, 2017

Fish Tacos (sort of Bonefish)

Mango Salsa Ingredients
1 Mango
1/4 c red bell pepper
3 T green onion
2 T Shallot
1 c lettuce
2 T minced Cilantro
1 T lime juice

2 lb. fish (Mahi-mahi, tilapia, redfish, grouper)
2 T blackened seasoning
Dressing (poppy seed, orange poppy seed)
warmed flour tortillas
1 T olive oil

Season the fish with blackened seasoning. Pour oil in fry pan and heat over medium high heat. Add fish and fry 3-5 minutes on each side.

Posted by: bruce turrie | November 26, 2016

Baked Red Trout from


  1. For pesto
    • 1/8 tsp chipotle pepper (optional)
    • 1 garlic clove
    • 2 cups packed flat-leaf parsley leaves
    • 3/4 cup extra-virgin olive oil
    • 3 tablespoons walnuts, lightly toasted
    • 1/4 teaspoon fine sea salt
    • 4 teaspoons fresh lemon juice
  2. For trout
    • 2 tablespoons extra-virgin olive oil, divided
    • 3 (1-pound) red trout fillets (freshwater trout)
    • 2 tablespoons fresh lemon juice
    • 3/4 teaspoon fine sea salt
    • 1/2 teaspoon dried hot red-pepper flakes
    • Garnish: finely chopped flat-leaf parsley


  1. Make pesto:
    1. If using chili, heat a dry heavy skillet (not nonstick) over medium heat until hot, then toast chili briefly on all sides, pressing flat with tongs, until slightly softened, about 30 seconds total. Soak chili in hot water to cover 4 minutes, then drain.
    2. With motor running, drop garlic into a food processor and process until finely chopped. Add parsley, oil, nuts, sea salt, 1/8 teaspoon pepper, and chile (if using) and puree until smooth. Transfer to a bowl and stir in lemon juice.
  2. Bake trout:
    1. Preheat oven to 350°F with rack in middle. Brush bottom of a large shallow baking pan with 1 tablespoon oil. Put fillets, skin sides down, in baking pan and drizzle with lemon juice and remaining tablespoon oil. Sprinkle with sea salt, red-pepper flakes, and 1/4 teaspoon ground white pepper.
    2. Bake fish until just cooked through, 12 to 15 minutes (depending on thickness). Serve fish with pesto.
Posted by: bruce turrie | September 3, 2016

Grilled turkey breasts


1 pound turkey tenderloins
3 tablespoons soy sauce
1 tablespoon Dijon-style prepared mustard
2 teaspoons dried rosemary, crushed


Place the turkey tenderloins in a sealable plastic bag and set aside.
In a small bowl combine the soy sauce, mustard and rosemary. Pour over
turkey, seal bag and shake to coat. Marinate in the refrigerator for
1 to 4 hours shaking once or twice.
Preheat oven on the broiler setting. Remove the turkey from the marinade
and place on the rack in the broiler pan. Broil 4 inches from the heat,
turning once, for 20 to 22 minutes or until meat is cooked through and
when pierced with a fork the juices run clear.

Place the turkey tenderloins in a sealable plastic bag and set aside.
In a small bowl combine the soy sauce, mustard and rosemary. Pour over
turkey, seal bag and shake to coat. Marinate in the refrigerator for
1 to 4 hours shaking once or twice.

Remove Breasts from bag. Sear breasts on former skin side for 5 Min in very hot pan for 5 min until brown. Then cool slightly and place in sous vide bag. Remove air from the bag either by water displacement method or vacuum sealer on moist setting. Sous vide for 8- 24 hours at 131 degrees F. Then sear again in olive oil and butter for one minute on both sides. Poor any liquid from the sous vide bag over the turkey breasts and let them rest for 10-15 minutes before serving.

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