Polenta with Wild Mushrooms Ingredients: ½ C Polenta, Coarse Ground 1½ C Chicken Stock or Vegetable/Mushroom Stock 1 C Half and Half 2 Tbs Butter ½ C Parmigiano Reggiano, grated Sea Salt and Freshly Ground Black Pepper, to taste 8 oz Wild Mushrooms, fresh, cleaned 2 Tbs Shallots, minced 2 Garlic Clove, minced ¼ C […]
Poached Eggs Ingredients: Large hen eggs – quantity is variable Direction: Set the rear pump flow switch to fully closed. Set the front flow switch to the minimum flow to ensure the delicate proteins in the whites do not separate from agitation. Set the temperature of the Sous Vide Professional™ to 64°C / 147.2°F. Once […]
Milk-Poached Halibut Flavored with Rosemary and Kaffir Lime Leaves Ingredients: 4 portions of halibut (6 oz / 170g – 1½ inch / 40mm thick) 1/2 C / 120ml milk 3 sprigs rosemary 4 Kaffir Lime leaves, thinly sliced Kosher salt, to taste Direction: Set the temperature on your Sous Vide Professional™ to 51.7°C / 125°F […]
Fajita Night (Steak or Chicken) Ingredients: 3 Boneless, skinless chicken breasts 1 Skirt Steak, outside cut 1 Tablespoon olive oil 1 Tablespoon Fajita Rub 1 Green Bell Pepper, cored, sliced 1 Red Bell Pepper, cored, sliced 1 Large, Red Onion, sliced Kosher Salt and Black Pepper, to taste. 8 Flour Tortillas Sour Cream Shredded Chihuahua […]
Brined Pork Loin Ingredients: Boneless Pork Loin Peels of One Lemon and One Orange Brine (according to recipe below) Brine 5 tbsp tablespoons pickling spice 1 tbsp tablespoon whole black peppercorns 1/2 cup cup cane sugar 1 tbsp honey 1 1/2 kosher salt to water ratio 1 cup water 1 bunch fresh thyme leaves Direction: […]
Ultrasonic Mojito Ingredients: 10 Mint Leaves, plus 4 for garnish 1 Lime 4oz. Simple Syrup 6 oz. White Rum 16 oz. Club Soda Directions: Combine all ingredients, except club soda, in beaker. Process with The Sonicprep™ for 60 seconds with the Output Control set to 10 and Duty Cycle set to Constant. Strain through a […]
Indestructible Balsamic Vinaigrette Ingredients: 3:1 Extra Virgin Olive Oil, Balsamic Vinegar Directions: Combine oil and vinegar in beaker. Process with The Sonicprep™ for 3 minutes at full power on the Output Control and Duty Cycle set to Constant. Check for thorough homogenization. If additional processing is required, process until fully incorporated. Store up to 3 […]
Smokey Guacamole with Bacon 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 Directions: Heat a non-stick skillet over medium-high heat […]
Smoked Spinach and Strawberry Salad Ingredients: 1/2 cup extra virgin olive oil 1/4 cup white wine vinegar 2 tablespoons sesame seeds 1 tablespoon poppy seeds 1/2 cup Turbinado sugar 1/4 teaspoon paprika 1/4 teaspoon Worcestershire sauce 1 shallot, finely minced 10 ounces fresh baby spinach, cleaned and larger stems removed 1 quart strawberries – cleaned, […]
Smoked Salsa Verde Ingredients: 16 Tomatillos, medium sized, husked and rinsed 2 Serrano Chiles or 1 Jalapeño, stemmed 6 Sprigs Fresh Cilantro (thick stems removed), roughly chopped ¼ cup White Onion, finely chopped, rinsed under cold water, drained ¼ cup, cold water Kosher Salt, to taste 3 Limes, quartered Tostada or Tortilla Chips Hickory Smoking […]
CUISINE CRAFT CO.,LTD
188/6 Supalai Premiere Ratchthewi Building, Petchburi Road, Thanon Petchburi, Ratchthewi, Bangkok 10400
