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Recipes to use with your Vacuum Food Storage System: Chef Govind Armstrong, Executive Chef & Partner - Table 8 - Los Angelos, CA Quick Fried Chicken Ingredients: Chicken Marinade - 2 Med. Yellow Onion - 25 Ea. Medium Garlic Cloves - 1 tsp. Crushed Chili Flakes - 2 T. Kosher Salt - 1 tsp. Cracked Black Pepper - ¼ C. Rice Wine Vinegar (sherry, red wine or Champagne Vinegar) - ½ C. Water - 1 tsp. Cheyenne pepper - ¼ C. Salsa Lizano (optional) available at Latin markets Chicken - 1 ea. Organic chicken cut into 2” pieces (rinsed) - 1 T. chopped fresh thyme or 1 tsp. Dried Flour mix - 4 Cups all purpose flour - 1 T. garlic powder - 1 T. Cheyenne pepper - 2 T. Kosher Salt Cracked black pepper - Oil for frying Instructions: 1. For the marinade place all items in blender, puree until smooth and set aside. 2. For the chicken, place in a large bowl, sprinkle with the thyme, add the marinade and mix thoroughly. Place the marinade and chicken in a FoodSaver® Quick Marinator, vacuum and refrigerate for 30 minutes. 3. Mix all ingredients for the flour in a large bowl and set aside. 4. Heat oil to 375° 5. Place chicken in a colander to remove any excess marinade, toss well with flour and allow to sit in flour for 10 minutes. Fry until crisp and golden, about 6 minutes and serve. Grilled Marinated Skirt Steak in Lettuce Leaves Ingredients: - Package of skewers soaked in water for 15 minutes - 2 lb. Organic Skirt steak cleaned and trimmed of fat cut into strips Marinade - 1 Cup Soy sauce - Juice of 4 Limes - 1 6oz. Can of pineapple juice - 1 small white onion sliced - 2 tsp. chopped ginger - 1 tsp. chopped garlic - 2 T. Palm sugar or brown sugar - ½ C. rice vinegar - 1 bunch scallions thinly sliced Lettuce cups - 3 heads butter lettuce leaves removed to be used as cups - 6 sprigs Thai basil leaves - 6 sprigs cilantro leaves - 6 sprigs mint leaves Instructions: 1. For the marinade, combine in a large bowl ¾ cup of the soy sauce, the juice of 2 limes, the pineapple juice, 1 tsp of the chopped ginger and the sliced onion. Add the beef, season with salt, pepper and pour the marinade over skirt steak. Mix thoroughly and place in a FoodSaver® Quick Marinator, vacuum and refrigerate for 10 minutes. 2. Heat grill to 300°. 3. Whisk all other ingredients together until the sugar has dissolved, adjust the seasoning and place in a small dipping bowl. 4. Arrange lettuce cups on a platter with a few leaves of each herb on top. 5. Skewer the steak and grill for about 1 minute on each side, allow to the meat to cool and rest on the lettuce cup and serve with the dipping sauce. |
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