water immersion
SERVES 4
4 skin-on salmon fillets,
6 oz each
Kosher salt and freshly
ground pepper
1 tablespoon plus
2 teaspoons extra-virgin
olive oil
4 cloves garlic
8 fresh thyme sprigs
4 lemon slices
3 tablespoons honey
2 tablespoons Dijon mustard
Maple-Glazed Carrots,
for serving (page 51)
14
Pork Chops with Jalapeño–
Agave Nectar Salsa
Pork is often quite lean, and cooking it sous vide will ensure it turns out moist and
tender. For the most flavorful result, look for a heritage breed, such as Berkshire
or Duroc. Accompany the chops with rice pilaf and wilted greens.
Prepare an immersion circulator for use according to the
manufacturer’s instructions. Preheat the water to 140°F for
medium-rare, 150°F for medium, or 160°F for well done.
Season the pork chops generously on both sides with salt and
pepper, then sprinkle both sides evenly with the cumin. Divide
the chops and onion evenly among 2 vacuum bags, arranging
the chops in a single layer, and vacuum seal closed.
When the water reaches the desired temperature, lower the
bags into the water bath and clip the top of each bag to the
side of the water basin. Cook for 1–4 hours.
While the chops cook, make the salsa. In a bowl, stir together
the jalapeño, onion, garlic, cilantro, parsley, vinegar, agave
nectar, and olive oil. Season to taste with salt and pepper.
Cover and refrigerate until serving.
When the pork chops are ready, remove the bags from the
water bath and transfer the chops to a plate. Discard the
onion. Pat the chops dry and let rest for 10 minutes.
Preheat a stovetop grill pan over high heat until hot. Brush with
the grapeseed oil. Add the chops and sear, turning once, until
charred and golden, about 2 minutes per side.
Transfer the chops to individual plates and finish with the sea
salt. Serve right away, with the salsa alongside.
Water Temperature:
140°F for medium-rare, 150°F for medium,
or 160°F for well done
Time:
1–4 hours
Sealing Method:
vacuum seal
SERVES 4
4 bone-in loin pork chops,
each 1
1
⁄
2
inches thick (about
2
1
⁄
2
lb total)
Kosher salt and freshly
ground pepper
1 teaspoon ground cumin
1
⁄
2
red onion, thinly sliced
FOR THE SALSA
1 jalapeño chile, seeded
and minced
1
⁄
2
red onion, finely diced
2 cloves garlic, minced
1 cup fresh cilantro leaves,
roughly chopped
1
⁄
2
cup fresh flat-leaf parsley
leaves, roughly chopped
1
⁄
4
cup sherry vinegar
1
1
⁄
2
tablespoons agave nectar
2 tablespoons extra-virgin
olive oil
Kosher salt and freshly
ground pepper
2 tablespoons grapeseed oil
Flaky sea salt, for finishing
Serve the ears of corn
alongside, or cut the
kernels from the cobs
and add them to the
tacos with the cheese
and sour cream topping.
17
Chicken Tacos with Mexican
Corn on the Cob
You can also dress up these tacos with a favorite salsa, thinly sliced radishes,
and/or pickled carrots and jalapeños. Offer pinto beans along with the corn,
and finish the meal with
dulce de leche
ice cream.
Prepare an immersion circulator for use according to the
manufacturer’s instructions. Preheat the water to 165°F.
In a large bowl, whisk together the chipotle chiles, adobo
sauce, garlic, tomato purée, lime juice, honey, cumin,
coriander, chile powder, 1
1
⁄
2
teaspoons salt, and
1
⁄
2
teaspoon
pepper. Add the chicken thighs and toss to coat evenly with
the sauce. Transfer the thighs and sauce to a large locktop
plastic freezer bag, arranging the thighs in a single layer,
and seal using the water immersion method (see page 10).
When