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…
Hamburger Spice Blend Recipe By: Chef Eric VillegasServing Size: 12 Yield: About 1/2 a cup I generally eschew sweeteners for burgers but in this
case a Sous Vide burger needs to achieve a quick yet t…
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…
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…
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…
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.…
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…
Goose StockYield: 10-12 cupsIngredients:- 1 large goose carcass with wings (optional) neck, giblets (not the liver) and any other leftover trimmings- 2 medium onion, yellow or white, unpeeled and cut…
Spiced Maple & Citrus RubPREP TIME: 5 minutes | COOK TIME: 0 minutes | YIELD: +/- One CupIngredients:1/4 cup maple sugar3 tbsp Chinese Five-Spice Powder1/4 cup kosher salt, coarse1 tablespoon black pe…
