Zimmy's Nook

@zimmysnook

valentines day

Sous Vide Prime Rib Roast for Two

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A sheet pan with a roasted vegetables and a prime rib roast sliced to reveal a perfect pink interior.

Sous-vide prime rib roast. Marinated for 24 hours, cooked to 126°F (52°C), then seared on the grill. A beautifully tender piece of beef, consistently pink from edge to edge.

For those of you who have yet to try sous-vide, this is an easy introduction to this perfect cooking method for everything from meat to fish, vegetables and even desserts. Sous-vide cooking ensures that everything is cooked evenly, from the edge to the core, plus you can’t over cook your food! These are just a few of the reasons I love this cooking method!

The instructional video was created in partnership with ZWILLING® Canada. Opinions in this post are always my own.

A sheet pan with a roasted vegetables and a prime rib roast sliced to reveal a perfect pink interior.

Sous Vide Prime Rib Roast for Two

Sous-vide prime rib roast. Marinated for 24 hours, cooked to 126°F (52°C), then seared on the grill. A beautifully tender piece of beef, consistently pink from edge to edge.
For those of you who have yet to try sous-vide, this is an easy introduction to this perfect cooking method for everything from meat to fish, vegetables and even desserts. Sous-vide cooking ensures that everything is cooked evenly, from the edge to the core, plus you can't over cook your food! These are just a few of the reasons I love this cooking method!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 3 hrs 5 mins
Inactive time 1 d
Total Time 1 d 3 hrs 20 mins
Course Dinner, Main Course
Cuisine American, French, Italian
Servings 2 -3 People

Equipment

Ingredients
  

  • 2- pound 1-rib, prime rib roast
  • ¼ cup extra virgin olive oil
  • 1 large rosemary sprig washed and dried
  • Salt and freshly ground pepper
  • Finishing salt optional

Instructions
 

  • Pat the roast dry and season liberally with salt & pepper.
  • Place the roast with the olive oil and rosemary in vacuum bag (remember to fold over the bag opening to keep the zipper from getting dirty). Attach the liquid protector, close the bag, and vacuum seal it (do not allow the liquid to be vacuumed into the pump). Marinate in the fridge for 4-24 hours.
  • Attach the sous-vide stick to a large stock pot. Fill the pot with water, making sure the water level is below the maximum capacity on the stick. Set the temperature to between 126F-130F for medium rare. When the set temperature has been reached, put the bag in the water (ensuring it is completely submerged) and cook the roast sous-vide for 3 hours.
  • At the end of the cooking process, remove the bag from the water bath, take out the roast and pat dry.
  • Preheat the grill on high. Grill both sides and the fat edge until nicely seared. Approximately 90 seconds per side on an extremely hot grill. Rest for 8-10 minutes before slicing.
  • To serve, cut the bone from the meat, then slice into steaks (lengthways) or cut the entire roast into slices (across the grain). Season with Maldon salt and freshly ground pepper.
  • Serve with your favourite roasted vegetables, smashed potatoes, sauteed onions and horseradish.

Video

Notes

Note:
When cooking sous-vide, it is important to ensure that the food is completely submerged under water for the entire cooking time.
Keyword Prime Rib Roast, Sous Vide, Sous Vide Recipes
Tried this recipe?Let us know how it was!

Hope you enjoy my Sous Vide Prime Rib Roast for Two recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Bratwurst Sausage and Feta Phyllo Pie

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Heart shaped phyllo pie with a slice removed. Red and white dishcloth with a tomato and heart shaped feta salad. Two glasses of white wine, a red heart gift box and a plate with a slice of the pie with a gold fork and red napkin.

I believe the saying goes… the way to a woman’s heart is through her stomach? ♥️
So, I made my beautiful Macedonian Valentine, a take on the traditional feta phyllo pie Zelnik (or Börek).
Made with @grimmsfoods bratwurst sausage and feta cheese, filled with leeks, red onions, roasted red peppers, ricotta and oregano, then brushed with Greek yogurt & egg wash.
It seemed to work as I think she loves me! ♥️
Happy ♥️ day!

Ingredients
  • 3 Grimm’s Fine Foods Bratwurst Sausage (8 oz – casing removed)
  • ¾ cup Grimm’s Fine Food Feta Cheese (crumbled)
  • 3 small leeks – white part only (rinsed, dried & diced – approximately 1½ cups)
  • 1 small red onion (diced)
  • Salt & freshly and ground pepper
  • 2 tbsp olive oil (divided)
  • ½ cup roasted pickled red pepper (diced)
  • ½ cup ricotta cheese
  • 1 egg
  • 1 tbsp fresh oregano (finely chopped)
  • 12 sheets phyllo dough (thawed)
  • ½ cup melted butter
  • 1 egg
  • 1/3 cup plain Greek yogurt
  • 10” loose bottom heart pan (or 9” loose bottom round tart pan)
Bratwurst Sausage and Feta Phyllo Pie Ingredients
Bratwurst Sausage and Feta Phyllo Pie – Recipe Ingredients
Preparation

In a pan over a medium heat, add 1 tbsp olive oil, onion and leeks, sprinkle with a little salt & pepper, then sweat until soft and slightly golden. Add red pepper, mix to combine and cook 1 minute. Remove to small sheet pan to cool.

In the same pan, over medium heat, add 1 tbsp olive oil and Grimm’s Bratwurst Sausage. Using a spatula, break the sausage into little pieces and cook 5 to 7 minutes, until browned. Remove sausage to a plate lined with paper towel to drain fat: then add sausage to vegetables.

In a small bowl, beat 1 egg, add oregano and ricotta, whisk until smooth; add Grimm’s Feta cheese and mix to combine.

Pour the cheese mixture over the sausage and vegetables and combine. Filling is complete.

Preheat oven to 375°F.

Prepare baking pan, with a piece of parchment, cut to fit the bottom of the pan.

Lay a piece of phyllo on the work surface (length laid out left to right); using a pastry brush, lightly coat with butter and then add a 2nd sheet of phyllo and brush the edges lightly with butter. Spread 1/6 of the filling straight across the phyllo near the edge of the sheet. Roll loosely up into a tube. Place the tube down one edge of the heart shaped pan (if using a round pan, form into a tight swirl and place in center of pan). Continue brushing, filling and rolling, place all the rolls as you make them into the pan from the outside in (for a round pan, continue to swirl from the inside out).

In a small bowl, mix 1 egg and the yogurt together until smooth. Drizzle, the mixture over the pie and use a pastry brush spread evenly over the phyllo.

Bake at 375°F until golden brown (30-40 minutes).  Use tin foil to cover the edges if they begin to brown too quickly.

Perfect to make ahead and reheat before serving.

Delicious served alongside a Village Salad with Grimm’s Feta, tomatoes, cucumbers and red onions!

  • Prep Time: 25-35 mins
  • Cook Time: 30-40 mins
  • Total Time: 55-75 mins
  • Serves: 4

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

This Bratwurst Sausage and Feta Phyllo Pie recipe was created in partnership with Grimm’s Fine Foods however, opinions in this post are my own.

Ontario Pork – Sweet Heat Pork Candy

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A red heart shaped Valentine's Day box with pork candy on a bed of parsley.
Ontario Pork – Sweet Heat Pork Candy

Sweet Heat Pork Candy – A recipe for your sweet heart! Valentine’s Day is rapidly approaching, and I always hear people say: “the best gifts, are the ones you make, with love!”

Now, I’m not about to start needle pointing a heart onto a pillow, crocheting a cell phone cozy, penning a touching sonnet or crafting a felt ball necklace… but I do have a personalized gift idea that I believe is perfect to give, or receive this Valentine’s Day!

Ontario Pork sweet heat pork candy or otherwise known as pork belly burnt ends!

It’s the gift that not only tastes incredible but in its depth of flavor perfectly summarizes all the reasons you love your Valentine.

Deep, tender and sweet, with just enough spice to keep things interesting! (You can use that in your Valentine’s card – no charge!!!) So, grab a pork belly, fire up the smoker, pellet smoker or grill and get to work on crafting the sweetest gift that your special someone has ever received.

You’ll also need a heart-shaped box, some ribbon and 1-inch foil candy cups.

However, if your Valentine understands and appreciates quality BBQ, then go the extra step and create the Ultimate Blind Box/Presentation Box by lining your heart shaped box with curly parsley and then artfully arranging the pork candy on top.

Trust me, you will be judged to be the Grand Champion of personal Valentine’s Day gifting!

Ingredients
  • 8-10 lb. Ontario Pork – Pork Belly
  • 3 tablespoons olive oil
  • ½ cup pork rub (use your favourite)
  • 1 cup sweet heat BBQ sauce (use your favourite)
  • ½ cup butter (no salt added)
  • ¼ cup honey
  • 1-2 tablespoons Sambal Oelek
Preparation

Firstly, remove the layer of skin from the pork belly (or ask your butcher to).

A slab of pork belly with layer of the skin removed on a piece of butcher paper with a large knife.

Preheat your smoker, pellet grill or gas grill with smoker box, to 275°F.

Slice the pork belly into ¾” cubes.

In a large bowl combine the cubes with the olive oil and pork rub. Toss well so they are coated evenly.

Cubes of pork belly seasoned on a piece of butcher paper with a large knife.

Add the seasoned pork belly cubes in a single layer to a mesh rack. Then place rack directly on grill grates (using a mesh rack will ensure you don’t lose any tasty pork candy, through the grates, as it shrinks).

Smoke for 1 hours and 45 minutes. As a result, the meat will have shrunk and started to crisp on the edges.

Lower smoker/grill temperature to 250°F.

Place pork cubes into a large aluminum pan. Combine BBQ sauce, butter, honey & Sambal Oelek, then add to pan and toss well to coat.

Pork cubes in aluminum pan with sauce in a smoker grill.

Cover with foil and return to the smoker/grill for 1 hour.

Remove the foil and continue to smoke for 30 minutes until sauce is set.

A red heart shaped Valentine's Day box with pork candy on a bed of parsley.
Ontario Pork – Sweet Heat Pork Candy
  • Makes: 4 x 9” Heart Shaped Candy Boxes
  • Prep Time: 15 mins
  • Cook Time: 3 hours, 15 mins

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

This Ontario Pork Sweet Heat Pork Candy recipe was created in partnership with Ontario Pork , however opinions in this post are my own.

Wild Shrimp Puttanesca

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A Valentine's day meal of wild shrimp puttenesca. The shrimps placed together as hearts.

Spice up Valentine’s Day (or any day) with Wild Shrimp Puttanesca! Score some points with your special someone, by showing that you are romantic, can cook, care about their health and respect the environment!
That’s how I got my wife!!! ?

Wild Argentinian Shrimp tastes great, is great for the heart (containing two omega-3 fatty acids, which benefit the cardiovascular system), better for the environment and much kinder to your wallet than a dinner out on Valentine’s Day!

Watch the process here.

Ingredients

Serves 4 (divide in half for romantic dinner for two!)

  • 300 g (10.5 oz) Wild Caught Argentinian Shrimp (20/30 count)
  • 30 ml (2 tbsp) divided, Chili Infused olive oil (or substitute with olive oil)
  • 5 ml (1 tsp) each – salt, freshly ground pepper, chili flakes
  • 454 g (16 oz) spaghetti or bucatini
  • 500 g (18 oz) peeled Italian tomatoes (canned)
  • 2 anchovy fillets (in oil)
  • 118 g (1/2 c) good quality olives, rinsed (black pitted, whole or chopped)
  • 59 g (1/4 c) capers, rinsed (if large, roughly chop)
  • 118 g (1/2 c) olive oil
  • 1 clove of garlic, peeled and lightly crushed
  • 1 chili (fresh or dried)
  • Chopped parsley
Preparation

Prepare shrimp: Remove shrimp from bag and soak in cold water for 10 minutes, rinse and leave in colander for 2 minutes, peel shrimp (leaving tails on), then pat dry with a paper towel. Mix salt, pepper, chili flakes and chili oil in a bowl, toss shrimp in mixture to coat well. Keep refrigerated until ready to use.

Boil large pot of salted water for pasta.

Gently fry the garlic, chili and anchovy fillets in the oil. Mash the anchovies with a wooden spoon until they have completely dissolved.

Remove the garlic. Add the tomatoes, olives and capers. Mash the tomatoes thoroughly with a fork and cook over a medium high heat for 15 to 20 minutes.

Cook the pasta until slightly before al dente, add pasta to the pan with the sauce. Toss the pasta with the sauce and heat gently while you prepare the shrimp.

Heat skillet on medium high heat, add 1 tbsp of chili oil and sear shrimp until firm to the touch (about 2 minutes per side). Place pasta in large serving dish (or serve in skillet), pour shrimp over the pasta and place shrimp together in pairs, to form heart shapes.

Finish with a sprinkle with parsley.

Serve with crusty bread & chili oil for dipping.

Delicious paired with prosecco!

A Valentine's day meal of wild shrimp puttenesca with a box of chocolates and roses.

This recipe was created in partnership with Marina Del Rey  however, opinions in this post are my own.

In addition to this Wild Shrimp Puttanesca recipe, you can find more of my favourite seafood recipes here.