Free The Everything Guide to Cooking Sous Vide by Steve Cylka Page B

middle, these pork belly skewers taste like heaven on a skewer.
    Ingredients
    Serves 6–8
1 ⁄ 3 cup butter
8 cloves garlic, minced
2 medium Thai chilies, sliced
1 ⁄ 2 cup soy sauce
1 cup honey
1 pound 24-Hour Sous Vide Pork Belly (see recipe in Chapter 10)
12–16 small skewers
1 tablespoon vegetable oil
     
First make the glaze: melt the butter in a small saucepan over medium heat. Add the minced garlic and chilies and cook for 2–3 minutes to release the flavor. Add the soy sauce and honey and bring to a boil. Lower the heat to a simmer. The sauce will thicken after 10 minutes or so.
Slice the pork belly into 1" chunks. Spear the chunks onto the skewers.
Add the oil to a deep, heavy pan or deep fryer and heat to 325°F. Slowly place the skewered pork belly in the hot oil and cook for about 4 minutes. The outside should be crispy and golden in color.
Remove the pork from the oil and drain on paper towels for 1–2 minutes.
Place the pork on a serving plate and drizzle with the honey garlic glaze.

    Deep-Fried Pork Belly Skewers with Honey Garlic Glaze

Tomato Confit and Provolone Grilled Cheese Sandwich Wedges
    This is not your average grilled cheese. It is perfect for those who prefer the finer things in life.
    Ingredients
    Serves 4–6
2 pints cherry tomatoes
1 ⁄ 4 cup olive oil
1 1 ⁄ 2 tablespoons balsamic vinegar
1 ⁄ 2 teaspoon sea salt
1 ⁄ 2 teaspoon black pepper
1 ⁄ 4 cup butter or margarine, softened
8 slices fresh bread
8 slices provolone or mozzarella cheese
1 ⁄ 3 cup thinly sliced fresh basil
     
Fill the water bath with water. Set your sous vide machine temperature to 150°F.
Place the tomatoes, olive oil, vinegar, sea salt, and black pepper in a food-safe bag and vacuum seal the bag.
Place the tomatoes in the water bath and cook sous vide for 4 hours.
Remove the tomatoes from the water bath and cool to room temperature. Strain the oil and peel the skins off the tomatoes. The skins should peel off easily.
Butter 1 side of each slice of bread. Assemble the sandwiches by laying out a slice of bread buttered side down. Place a slice of cheese on the bread. Put some tomatoes on top of the cheese and sprinkle with fresh basil. Add another slice of cheese and finish the sandwich with another bread slice, buttered side on the outside.
Place the sandwiches in a large skillet over medium heat. Cook until golden brown on each side, about 4 minutes per side. Cut the sandwiches into wedges and serve.

Flank Steak, Apricot, and Brie Bites
    Tender and light, these canapés can easily be made ahead and are ideal for any party.
    Ingredients
    Serves 6
1 flank steak (about 2 pounds)
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 medium wheel Brie
10–12 dried apricots
20–24 fresh mint leaves
Toothpicks
     
Fill the water bath with water. Set your sous vide machine temperature to 135°F.
Rub the flank steak all over with the salt, pepper, and paprika. Place the steak in a food-safe bag and vacuum seal the bag.
Place the steak in the water bath and cook sous vide for 12–18 hours.
Remove from the water bath and immediately place in an ice bath to chill the steak. Cut the flank steak, against the grain, into thin slices.
Cut the Brie cheese into small slices and cut the dried apricots in half.
Assemble the bites by placing a mint leaf and dried apricot half on a piece of sliced Brie. Wrap with a slice of flank steak and pierce with a toothpick. Keep them in the fridge until ready to serve.

Pork Tenderloin, Tomato, and Bocconcini Canapés
    This canapé has the amazing and classic combination of tomato, bocconcini (small mozzarella balls), and basil, but adds a slice of super-tender pork tenderloin. The result is one outstanding bite-sized appetizer that is perfect for game day, but also fancy enough for a dinner party.
    Ingredients
    Serves 4
1 ⁄ 2 teaspoon sea salt
1 ⁄ 2 teaspoon freshly ground black pepper
1 pork tenderloin (about 1 pound)
1 tablespoon oil with a high smoke