This recipe calls for an immersion circulator for sous vide cooking – a method of cooking in which food is vacuum sealed in bags and cooked in a temperature-controlled water bath.
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I like to spice up my weekly taco dinner in a variety of different ways, and recently I came up with a recipe that used both shrimp and steak topped with herb aioli. The sweet shrimp offset the smoky beef and I ended up with a zesty surf and turf.
This acidic herb-based sauce looks similar to pesto and is originally from Argentina. It is traditionally served on top of meat or fish but I love to dip sliced ciabatta bread in the extra chimichurri sauce.