SiliconValleySousVide: awards

Asian Soy Sauce Chicken

A wonderfully delicious way to with friends. Serving up a whole chicken cooked and served Asian style makes for a great presentation and a tender and juicy meal!

Pork Tenderloin Roulade Stuffed with Apple and Porcini Mushrooms

A rich and warm comfort meal jazzed up a little. Great for a get together of your favorite friends or family!

Fennel Crusted Ahi Tuna

A delicious fennel crusted Ahi tuna makes a perfect sous vide dinner. It's light and healthy!

Octopus in Butternut Squash Soup

Great winter meal with wonderful contrasting color and texture!

Pork Tenderloin on Risotto

This is incredible comfort food with a tender and juicy texture.

Shirataki Noodles with Vegetables

Shirataki noodles are magical with 0 carbs, 0 calories and 0 fat!

Lobster and Seaweed Salad!

Sous Vide lobster is so tender and juicy it almost melts in your mouth! And since it's de-shelled, even the novice lobster lover can enjoy.

Best Chicken Pot Pie Ever!

This Sous Vide chicken pot pie is incredibly delicious and possibly the best chicken pot pie I've ever had!

Stacked Halibut on Beet Wafers, Edamame and Persian Cucumbers

Stacked Halibut on Beet Wafers, Edamame and Persian Cucumbers makes an incredible feast for the eyes and palate! And it's healthy too! Check out the recipe.

Bay Scallops with Soy Ginger Espuma Sauce

Bay Scallops reach new heights when done sous vide. Paired with a light and airy soy ginger espuma sauce and you have a meal fit for a king/queen.

Duck Breast with Tourne Vegetables

Duck sous vide comes out incredible! The texture and consistency is heavenly. Paired with tourne vegetables and you have a gourmet meal that is simple to make and wonderful to view as well as eat!

Mussels, Clams and Scallop Soup

A wonderful "comfort food" seafood feast combining Mussels, Calms and Scallops. Goes great with white wine and a nice warm fire on a cold night.

Chicken and Mushroom Roulade

A new twist on chicken breast is to create a chicken roulade (round). I added mushrooms and truffle salt to give it more depth.

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Thursday, October 6, 2011

Sous Vide Chef in Training Gets First Award!

11:27 AM

SiliconValleySousVide

While I still consider myself a neophyte in the art of Sous Vide, I'm a passionate neophyte! I started submitting my pictures and recipes to other websites including entering in SousVide Supreme's newsletter recipe contest. Not thinking anything of it, I was pleasantly surprised to get an email from them indicating I won! My recipe went out in the current September Newsletter! The winning recipe was my Halibut with Edamame, Endives and Shimeji Mushrooms. Hopefully this is the first of many!