Jason Logsdon's Blog, page 59

Modernist Cooking Blog: Beans, Caviar, and Pasta

This week's Modernist Potluck takes a look at beans, caviar, pasta, and more! Read the entire entry...

Modernist Recipes: Honey-Chipotle BBQ Sauce Recipe

When I'm having wings I almost always reach for the honey-chipotle BBQ sauce. It's a delicate balance between the heat from the chipotles and the sweetness from the honey. Just be sure to make plenty, your guests will love it! Read the entire entry...

Modernist Recipes: Bacon-Bourbon BBQ Jam Recipe

Bacon and bourbon are two of my favorite foods and this recipe combines them in a smokey, spicy BBQ sauce that is great on wings, pulled pork, brisket, or about anything
else you can think of. The sauce itself is really tasty but the bacon chunks add great bursts of flavor. Read the entire entry...

Modernist Recipes: Sous Vide Chicken Wings Recipe

Tender crispy chicken wings are always a big hit at any party! Using sous vide to prepare them helps eliminate most of the guess work which always results in crowd pleasing chicken. Since the frying process is now just used to crisp the skin, it can be done at a hotter temperature, resulting in an even crispier yet tender wing. Read the entire entry...

Modernist Recipes: Sous Vide Chuck Steak with Deep Fried Brussels Sprouts

If you sous vide a chuck steak for a few days it comes out tasting almost as good as a ribeye, at only about a third of the cost. For this recipe I serve the chuck steak with a flavorful fresh pesto and crunchy deep fried brussels sprouts. Read the entire entry...

Modernist Recipes: Sous Vide Beer Brat Grinders with Guinness Mustard

Beer braised brats are a great summertime BBQ dish. I really like it served with a strongly flavored Guinness mustard on a toasted bun with grilled peppers and onions. Since the grill is already hot from the veggies, finish the brats with a quick sear to caramelize the outside and enjoy! Read the entire entry...

Modernist Recipes: Pea Pesto Recipe

This recipe makes a clean and fresh tasting pea pesto dip that works great with just about everything, especially grilled sourdough bread, carrot and celery sticks, as well as roasted vegetable chips. This party favorite is quick and easy to put together and can be made with defrosted frozen peas - however, if you have access to fresh spring peas it'll be even better! Read the entire entry...

Modernist Recipes: Sous Vide Halibut with Honey-Roasted Beets

These flavorful honey roasted beets complement the delicate halibut entree without overpowering it. By using sous vide to cook the halibut, it comes out flaky and moist every time! This recipe is always a hit at family dinners! Read the entire entry...

Modernist Recipes: Cherry-Chocolate Marshmallows Recipe

Using a marshmallow base turns a rich, decadent chocolate covered cherry into a lighter equally satisfying treat. I add cocoa powder to the marshmallow mixture, resulting in a light chocolate flavor and cherry juice is turned into a marshmallow coating. These addictive snacks have great flavor and are a visually interesting dish that will get your guests talking! Read the entire entry...

Modernist Recipes: Sous Vide Orange-Saffron Fennel Confit

Fennel cooked sous vide becomes very tender in just 60 minutes and retains the majority of its flavor. This recipe adds orange zest, cloves and saffron to the bag before cooking for more interesting flavor levels. Cooking the fennel with a large dose of olive oil confits the
fennel, the excess olive oil can be used on other
dishes or in vinaigrettes. Read the entire entry...