Cooking Time: 45-60 minutes

Ingredients:
1 Beef Tenderloin or Chateaubriand 2-6 lbs
2-4 Sprigs of Fresh Thyme
Black Truffle Oil, to taste
Kosher Salt and Coarse Ground Black Pepper, to taste

Step 1:
Set the rear pump flow switch to fully closed and the front flow switch to the maximum flow to ensure proper circulation. Set the temperature of the Sous Vide Professional™ to desired temperature.

Beef Temperature Guidelines
Rare: 120°F / 49°C
Medium Rare: 134°F / 56.5°C
Medium: 140°F / 60°C
Medium Well: 150°F / 65.5°C
Well Done: 160°F / 71°C

For more information on food safety, please click here.

Step 2:
Season the beef with kosher salt and black pepper.

Step 3:
Roll edges of vacuum pouch back an inch or two to prevent cross-contamination. Place beef into the bag, along with sprig of thyme and black truffle olive oil.

Do NOT use dairy products, such as butter, in cook times exceeding 4 hours.

Step 4:
Vacuum seal beef to 95% vacuum or greater. Place in circulating water bath and cook for 60-90 minutes, or until target core temperature is reached.

Step 5:
Remove cooked beef from bath and carefully open pouch. Remove beef, gently dry on paper towel to absorb excess moisture and sear evenly in hot pan or grill.

Step 6:
Remove seared beef from pan, rest 60 seconds and slice. Sous vide beef does not require but a few moments to rest.

Serves: 4-6
Prep time: 18 hours
Cook time: 3 hours

Ingredients:
Boneless Pork Loin
Peels of One Lemon and One Orange
Brine (according to recipe below)

Brine:
5 tablespoons pickling spice
1 tablespoon whole black peppercorns
1/2 cup cane sugar
1 tablespoon honey
2 cup kosher salt
4 cups water
1 bunch fresh thyme leaves

For more information on food safety, please click here.

Preparation: Brined Pork Loin
Step 1:
Combine all brine ingredients in a saucepan, bring to a boil.
Cool completely, refrigerate until ready for use.
Place pork loin in brine and let sit, refrigerated, 12-18 hours.*
*The longer the pork sits in the brine, the stronger the salt flavor will be, after cooking.

Step 2:
Rinse brine from pork loin and vacuum seal with enough olive oil to coat liberally.

Step 3:
Set the rear pump flow switch of the Sous Vide Professional™ to fully closed. Set the front flow switch to the maximum flow. Set the temperature of the Sous Vide Professional™ to 60°C / 140°F.

Step 4:
Once target temperature is reached, place vacuum sealed pork loin in circulating water bath.

Step 5:
Cook sous vide for about 2-3 hours.

Step 6:
Drain all liquids from bag, dry surface of pork loin with clean kitchen towel. In a hot, large sauté or roasting pan, brown entire surface of pork loin. Season with salt and pepper to taste.

Bacon Ice Cream Lollipops w/ Cacao Nibs

Ingredients:

6 Egg Yolks

3oz Sugar

½ Vanilla Bean

7oz Milk

9oz Heavy Cream

9oz Bacon, Chopped, Rendered (Reserve fat and bacon separately)

Cacao Nibs (as needed)

Method:

Step 1: Preheat a waterbath to 185 degrees Fahrenheit

Step 2: Cream the egg yolks, sugar, and bacon fat in a stand mixer.

Step 3: Add the vanilla bean and whisk in the cream and milk. 

Step 4: Pour the liquid into a vacuum pouch and vacuum seal it.

Step 5: Cook the mixture for 20 minutes. After 20 minutes has elapsed, remove the pouch from the waterbath and let it sit at room temperature for 5 minutes before transferring it to an ice bath. 

Step 6: Refrigerate the mixture for 1 day before pouring it into an ISI canister. 

Step 7: Charge twice with No2, shaking the canister vigorously after each charge.

Step 8: Freeze for 5 minutes on the Anti-Griddle. Insert a lollipop stick and garnish with reserved bacon and cacao nibs half way through freezing.

Recipe courtesy of Chef Libry Darusman

www.hospitalitycollaborative.com

Cold smoke your avocado and you have the perfect game-day dip!
Recipe and photos courtesy of Family Spice.

Prep Time: 15 min
Cook Time: 10 min

Difficulty: Easy
Servings: 6
Serving Size: 1/4 cup

Ingredients:
3 Bacon Strips
3 Avocados, peeled and seeded
2 TBS Red Onion, diced
1/4 Cup Cilantro, fresh, chopped
1 Garlic Clove, crushed and minced
1 Serrano Chile, seeded and diced
1 TBS Lime Juice
1/8 Tsp Paprika
1/8 Tsp Black Sea Salt

Step 1:

Heat a non-stick skillet over medium-high heat and add bacon strips.

Step 2:
Cook bacon until crisp, about 3 minutes. Turn over and cook other side, about 2 minutes.

Step 3:
When completely cooked, remove from heat and place bacon strips on a folded paper towel to drain.

Step 4:
While bacon cools, dice avocado into 1/2 inch cubes.

Step 5:
Crumble cooked bacon strips. Place avocado and bacon in a large mixing bowl along with red onion, cilantro, garlic clove, serrano chile, lime juice, paprika and black sea salt.

Step 6:
Cover bowl with a lid or plastic wrap and place tube of the PolyScience Smoking Gun™ under the plastic and into the bowl.

Step 7:
Turn on the PolyScience Smoking Gun™and light the wood chips.

Step 8:
When chips are all burned and bowl is filled with smoke, remove tube and completely seal the bowl.

Step 9:
Let smoke sit for 5 minutes and then remove the cover.

Step 10:
Coarsely mash the ingredients together and serve immediately.

Serving Suggestions:
Serve with tortilla chips or assorted vegetables.

Just in time for the holidays, we’d like to share with you Rafal Ciesielski’s recipe for a Smoked Baltic Punch. Check out more from Rafal in the Polish Barmagazyn!

Ingredients:
1 part vodka
½ part Orange Curacao
½ part Blue Curacao (infused with citrus peel)
¼ part Campari
1 part pressed apple juice (not sweet but as sour as possible)
¼ part lemon shrub (see recipe below)
4 cinnamon sticks and  vanilla pods for smoking

Steps:
1. Mix all ingredients and chill for 2 hours before serving and smoking
2. Load combustion chamber of The Smoking Gun™ with crushed pieces of cinnamon stick and vanilla pod
3. Cover Punch bowl with plastic wrap or lid
4. Inject smoke into bowl with nozzle extension while slightly stirring the punch
5. Repeat 1-3 times depending on your desired level of smoke

Alternative method:
1. Prepare punch
2. Place punch glasses upside down and fill with vanilla and cinnamon smoke. Rest glass with smoke for 30-60 seconds. The smoke will build a fine film on the glass wall and transfer its aroma into the punch when serving.
3. Put glass upright and serve punch in the smoked glass.

Lemon shrub:
Take the peel off the lemons first and roughly ribbon. Juice the lemons, and however many cups of juice are extracted match that with the same amount of sugar. Layer the sugar and zests in a Boston tin, and muddle thoroughly until all the sugar is damp. Let the zest and lemon compound rest at room temperature for at least half an hour, then give another muddle and stir. Add the lemon juice, and stir until all the sugar has dissolved. Fine strain the zests out of the mixture.