Try this refreshing and delicious take on a classic whiskey sour.
- 2 oz Bourbon
- 1 oz grapefruit juice
- 1 oz Rosemary simple syrup*
- combine all ingredients in a cocktail shaker with ice and shake vigorously.
- strain over ice
- garnish with a slice of grapefruit
*to make rosemary simple syrup, combine 1 cup sugar with 1 cup water and a few sprigs of rosemary in a small saucepan and bring to a boil, reduce heat to low and allow to simmer for 5 minutes. Strain and allow to cool before using
Perfectly Cooked Sous-Vide Steak
Being able to cook the perfect steak is basically an essential. For me, the best way to make a steak is to cook it sous-vide. Not only is it fool-proof, but it results in the juiciest most tender steak you will ever have, trust me. By cooking sous vide, you get a completely even steak all the way through.
I’d highly recommend the nomiku for all you’re sous-vide cooking needs. It’s compact, portable, and quite affordable, especially when you use my discount code, ‘thechefdan’ for $20 off the wifi model. Anyway, on to the recipe.
What you’ll need:
- Steak – My favourite cut is ribeye but you can use whatever you want
- Kosher salt
- Fresh cracked pepper
- Fill a large pot or cooking safe container with water and attach the Nomiku. Set the Nomiku to your desired temperature. I usually like to go for 133°F which is between rare and medium-rare.
- Place the steak into a large ziplock back and Seal using the water displacement method, or alternatively using a vacuum sealer.
- When the Nomiku water bath is at desired temperature, drop the bag in the water and allow it to cook for 4-5 hours (If you are using a less fatty cut like a filet, less time is needed but I like the extra time for fattier cuts like rib eyes)
- Remove the steak and pat dry with paper towel. Generously season both sides with salt and pepper.
- Heat a cast iron skillet over high heat and drop in a big chunk of butter. Sear the steak for about 1 min on each side (make sure the pan is screaming hot).
- Now, enjoy the best steak that you’ve ever made!
For anyone wondering about the knife in the picture, it is the Aura One. It’s absolutely beautiful and handmade in California. Check them out!
Fried Chicken Sandwich
Makes 2 sandwiches
Whether its breakfast, lunch, or dinner, you really can’t go wrong with fried chicken. This sandwich is guaranteed not to disappoint.
- 2 chicken breasts, pounded to even thickness
- 1 cup buttermilk
- 1 cup flour
- 1/4 tsp cayenne
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 2-3 dashes Frank’s hot sauce
- 2 ciabatta buns (or buns of preference)
- tomato, sliced
- 2 tbsp Sriracha mayo
- 2 eggs
- Canola oil, for frying
- In a bowl or ziplock bag, combine the chicken, buttermilk, and hot sauce. Allow to marinate in the fridge for at least 2 hours, ideally overnight.
- Heat oil to 350°F.
- Combine the flour, salt, cayenne, and garlic powder in a bowl for the dredge. Remove chicken from buttermilk, allowing excess to drip off and coat in the flour dredge.
- Fry the chicken for 8-10 minutes until fully cooked through and golden brown. While the chicken is cooking, fry the eggs over medium low heat until the whites have set and the yolks are still runny.
- To build sandwiches, spread on the Sriracha mayo and top with tomatoes and lettuce. Place the chicken and then top with a fried egg.
Hickory Smoked Manhattan
I got this idea from a place in Toronto called BarChef, where they serve a Manhattan that has been infused with smoke. After having it there, I knew I had to try and replicate it at home. Give this take on a classic Manhattan a try yourself! In order to make the Manhattan Smoked, you’ll need the smoking gun. Don’t worry if you don’t have one, this recipe will still work great without the smoke.
- 2 oz Rye
- 1 oz sweet vermouth
- 2 dashes Angostura Bitters
- In a mixing glass, combine all of the ingredients. Insert the tube of the smoking gun into the glass and cover with plastic wrap forming a seal. Using hickory wood chips, light the smoker and fill glass with smoke. Allow it to infuse for 5 minutes then release.
- Fill the glass with ice and stir continuously for 1 minute
- Strain into a chilled glass. I like to pour the cocktail over a large ice cube.
So simple, yet so delicious. By the time your pasta is finished cooking, it’s basically done.
- 1 Spaghetti
- 3 Large eggs + 1 yolk
- 6-8 slices bacon, sliced into small pieces*
- 1 cup freshly grated Parmesan + extra for serving
- Salt & fresh cracked pepper
- Handful flat-leaf parsley chopped, for garnish (optional)
- Bring a large pot of salted water to a boil and cook pasta for 8-10 or done to you’re liking. Reserve 1/2 cup of the cooking water and drain.
- While pasta is cooking, combine the eggs (beaten) and parmesan in a bowl, set aside.
- Also while the pasta is cooking, heat a large pan over medium heat and add the bacon. Fry until crisp and fat has rendered. Drain excess fat but leave a little. Remove from heat
- Add the cooked pasta to the pan and a splash of the reserved cooking water. Slowly pour in the egg mixture while constantly tossing the pasta in order to prevent it from scrambling. Ensure the pan is not too hot before adding the eggs. The residual heat will be enough to cook the eggs. Add more cooking water if necessary.
- Season with salt (if needed, it probably won’t because of the bacon) and a generous amount of black pepper. Garnish with chopped parsley
- I like to top mine with a sous vide yolk, but that is completely optional**
*Pancetta is more authentic but bacon works great and it is what I usually use.
**I use the Nomiku immersion circulator to sous-vide the yolks (use code “THECHEFDAN” for $50, if you’re interested in it)