Meet the #anovafoodnerd: James Briscione
Chef James started out humbly in the kitchen, washing dishes at the age of 16 at a brunch joint on Pensacola Beach, Florida. He spent high school balancing class and his job in the kitchen, while pursuing success on the football field. By the time James finished college, he'd traded in his Sports Medicine aspirations in favor of a degree in Nutrition and full-time employment at the top restaurant in Birmingham, Alabama. James eventually made his way to the Institute of Culinary Education (ICE), where he now teaches and shares his endless curiosity in the kitchen with budding chefs and home cooks. James is a two-time Chopped champ and studied sous vide cooking with European masters of the technique, later implementing this style of cooking into his curriculum (using his Anova, of course). When James isn't pursuing modern culinary greatness, you can find him swapping recipes with the #anovafoodnerd fam, or tailgating a football game with his family and some awesome food. Get his super simple recipe for sous vide steak sandwiches with a bonus of bacon to top it off.
Cooking Sous Vide with James Briscione
Sous vide cooking is one of the fastest growing trends in modern cooking, among restaurant chefs and home cooks alike. Despite the fact that sous vide was first used in restaurants around the same time that microwave ovens hit the market for home cooks, it’s still viewed as a very new technology. One thing that has really changed about sous vide over the past 40 years is the price. Sous vide equipment used to carry a price tag (around $1,000) that put it out of reach for most cooks. Today, the average home cook (or professional for that matter!) can be expertly equipped for sous vide cooking for $200 or less. And once you go vac, you’ll never go back. (See what I did there? Sous vide translates to under vacuum. Vac, vacuum…get it?) I have been teaching sous vide cooking to students, professionals and home cooks at ICE for over five years. My wife and I also do a lot of sous vide cooking at home. If sous vide seems like too much effort for a home cook with a full work schedule and a family, let me persuade you to consider otherwise. With a busy schedule and two kids, the convenience and quality cannot be beat. What’s more, the sous vide method is easier than you think. If you haven't tried it before and want to get into sous vide cooking, get started with sous vide in my online classes, available on Craftsy.com.
Sous Vide Steak Sandwiches
I'm part of The Official Jets Cooking School — a program for helping Jets fans (and football fans in general) take their tailgating game to the next level. I’m a lifelong football fan and have always loved a good tailgate. As a chef, I don’t mess around when it comes to the food, which is why I love bringing sous vide to the tailgate. I cook my steak, even bacon — trust me on this — at home a day or two before the game with my Anova. Then I quickly chill the cooked meat in an ice bath before holding it in the fridge or packing it in the cooler and heading for the stadium. Precooking bacon eliminates some of the fat that causes flare-ups and minimizes the time you need to have the bacon on the grill, which reduces your chances of burning it! If you’ve had the pleasure of participating in a proper tailgating experience, you know that sometimes the liquid pursuits at the tailgate can lead to, shall we say, “inattentiveness” at the grill. That’s never the case with sous vide. Because everything is already perfectly cooked, you show up and all you need to worry about is heating things up and learning how to humbly accept all the compliments that will be coming your way.
The full recipe for Sous Vide Steak Sandwich is available at recipes.anovaculinary.com and in the Anova App. Here's the lowdown on bacon to top off your steak sandwich, along with James' uber-delish horseradish sauce:
Sous Vide Bacon:Ingredient:
- 12 slices of extra-thick bacon
- Set your Anova to 151ºF / 66ºC
- Place the bacon in a zipper locking or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer.
- Drop the bag in the water bath and set the timer for 8 hours, or up to 12 hours.
- When the bacon is done, remove from the water and transfers immediately to a bowl of ice water to cool quickly.
- Leave the bacon submerged in the ice water for 30 minutes, then store refrigerated for up to two weeks or frozen for up to six months.
Homemade Horseradish Sauce:(Makes about 1 pint) Ingredients:
- 1 cup mayonnaise
- ½ cup crème fraîche or sour cream
- ¼ cup prepared horseradish
- 1 tablespoon whole grain mustard
- 1 tablespoon Sriracha
- Combine all ingredients and mix well.
- Season to taste with salt and add more hot sauce if desired.
- Store refrigerated in an airtight container for up to two weeks.