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Concepts: Appetizer, ISVA Sous Vide Recipe Collection, Shrimp, Sous Vide Recipes, Sous Vide Seafood , Sous Vide Shrimp

Info: This appetizer recipe from Heather Bilyeu with Fueling a Southern Soul couldn't be more simple. It's great to make ahead and pull out of your fridge 5 minutes before you're ready to serve. You can save time on the prep by purchasing your shrimp already peeled and deveined. Sous Vide Shrimp Cocktail Recipe
Concepts: Beans, ISVA Sous Vide Recipe Collection, Sous Vide Fruit and Vegetables, Sous Vide Recipes, Sous Vide Vegetable , Vegan Sous Vide, Vegetable, Vegetarian Sous Vide

Info: A high fiber, no-fat and low-calorie option to keep your family and friends reaching out for more of this delicious sous vide kidney bean dip. Sous Vide Bean Dip Recipe
Concepts: ISVA Sous Vide Recipe Collection, Sous Vide Fish , Sous Vide Recipes, Sous Vide Scallops, Sous Vide Seafood

Info: Sous vide scallops combine wtih pickled vegetables and a rich pomegranate reduction for an upscale, elevated dish that is perfect for any special occassion. Sous Vide Scallops with Pickled Vegetables and Pomegranate Reduction Recipe
Concepts: ISVA Sous Vide Recipe Collection, Pork, Sous Vide Pork , Sous Vide Recipes

Info: What in the world are 'Pig Wings' you ask? Well, they are not from flying pigs but they ARE amazing when cooked sous vide and finished on your smoker! Sous Vide and Smoked Pig Wings Recipe
Concepts: Fish, Sous Vide, Sous Vide Fish , Sous Vide Salmon

Info: Lightly curing salmon infuses it with flavor and contributes a firmness of texture. Once it has been cured, I like to cook it at 110°F (43°C) to give it some structure without drying it out any. It's then chilled and sliced thinly before being served on top of a fennel carpaccio. It's a bright, citrusy dish that is great as a light main course on a spring day or as an appetizer to share. Sous Vide Citrus Cured Salmon with Fennel Carpaccio Recipe
Concepts: Sausage, Sous Vide, Sous Vide Pork , Sous Vide Pork Sausage, Sous Vide Recipes, Sous Vide Sausage

Info: This sous vide sausage recipe is complemented with a spicy honey-sriracha glazed cauliflower and a crispy coleslaw. Sous Vide Sausage with Honey-Sriracha Cauliflower Recipe
Concepts: Appetizer, Chutney, Crostini, Party Foods, Xanthan Gum, Xanthan Gum Thickening

Info: Cranberries are a great treat any time of the year. This recipe combines the tang from the cranberries with the smokiness from the ancho pepper. For a burst of flavor place on a crispy crostini and topped with with spices and mint. A great party treat! Cranberry Chutney Crostini Recipe
Concepts: Appetizer, Foam, Party Foods, Vegetable, Whipping Siphon, Whipping Siphon Foams, Whipping Siphon Xanthan Gum Foams, Xanthan Gum, Xanthan Gum Foam

Info: Roasting parsnips gives it an almost nutty taste, which holds up well to a topping of chipotle-carrot froth. The modernist ingredient of xanthan gum is used in the froth to help it retain the bubbles generated in the whipping siphon. This is a fun dish to serve as an appetizer or starter plate. Roasted Parsnips with Carrot Froth Recipe
Concepts: Chutney, Dish, Fruit, Party Foods, Pork, Pressure Cooker, Pulled Pork, Recipe, Xanthan Gum, Xanthan Gum Thickening

Info: This pulled pork recipe takes a tropical turn with pineapples, chiles, cilantro, and lime juice. This versatile dish can be served as an appetizer or main dish and either hot or cold. Pulled Pork with Spicy Pineapple Chutney Recipe
Concepts: Appetizer, Crostini, Getting Started, Hors d'oeuvres, Party Foods, Recipe, Thickener, Vegetable, Xanthan Gum, Xanthan Gum Puree, Xanthan Gum Thickening

Info: Not all dishes that use modernist ingredients have to be super fancy in-your-face dishes that look like they came from Alinea. This red pepper pesto crustini is a great example. It is a simple, hearty snack that is great when served as an appetizer or set out as hors d'oeuvres. Roasted Red Pepper Pesto Recipe
Concepts: Appetizer, Hors d'oeuvres, Recipe, Shrimp, Sous Vide Recipes, Sous Vide Seafood , Sous Vide Shrimp

Info: I love a good shrimp cocktail and adapting it to be a sous vide recipe makes the whole process so easy. It only takes a few minutes to put together but it results in a fantastic appetizer that you and your guests will love. Sous Vide Shrimp Cocktail Recipe
Concepts: Agar Agar, Agar Gel, Agar Gel Recipes, Alcohol, Cocktails, Drink, Gelling, Gels, Party Foods, Recipe

Info: My wife's relatives in Florida love their Bloody Marys and this is her modernist take on them, focusing on the celery garnish and turning it into the serving vessel a la the traditional "ants on a log" children's snack. Bloody Mary "Ants on a Log" Recipe
Concepts: Fish, Recipe, Sous Vide, Sous Vide Cod , Sous Vide Fish , Sous Vide Recipes, Sous Vide Seafood , Sous Vide Vegetable , Vegetable, Sous Vide Fruit and Vegetables

Info: I am not Jewish, but I was recently invited to a Passover Seder and was requested to provide Gefilte Fish a traditional course during the Seder meal. Historically it is made with fresh water fish, but almost any fish will work. I used cod as it was the freshest local fish available and decided to turn it into a sous vide recipe. Sous Vide Gefilte Fish

Expanded Recipe Information

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Sous Vide Shrimp Cocktail Recipe

This appetizer recipe from Heather Bilyeu with Fueling a Southern Soul couldn't be more simple. It's great to make ahead and pull out of your fridge 5 minutes before you're ready to serve. You can save time on the prep by purchasing your shrimp already peeled and deveined.

Sous Vide Bean Dip Recipe

A high fiber, no-fat and low-calorie option to keep your family and friends reaching out for more of this delicious sous vide kidney bean dip.

Sous Vide Scallops with Pickled Vegetables and Pomegranate Reduction Recipe

Sous vide scallops combine wtih pickled vegetables and a rich pomegranate reduction for an upscale, elevated dish that is perfect for any special occassion.

Sous Vide and Smoked Pig Wings Recipe

What in the world are 'Pig Wings' you ask? Well, they are not from flying pigs but they ARE amazing when cooked sous vide and finished on your smoker!

Sous Vide Citrus Cured Salmon with Fennel Carpaccio Recipe

Lightly curing salmon infuses it with flavor and contributes a firmness of texture. Once it has been cured, I like to cook it at 110°F (43°C) to give it some structure without drying it out any. It's then chilled and sliced thinly before being served on top of a fennel carpaccio. It's a bright, citrusy dish that is great as a light main course on a spring day or as an appetizer to share.

Sous Vide Sausage with Honey-Sriracha Cauliflower Recipe

This sous vide sausage recipe is complemented with a spicy honey-sriracha glazed cauliflower and a crispy coleslaw.

Cranberry Chutney Crostini Recipe

Cranberries are a great treat any time of the year. This recipe combines the tang from the cranberries with the smokiness from the ancho pepper. For a burst of flavor place on a crispy crostini and topped with with spices and mint. A great party treat!

Roasted Parsnips with Carrot Froth Recipe

Roasting parsnips gives it an almost nutty taste, which holds up well to a topping of chipotle-carrot froth. The modernist ingredient of xanthan gum is used in the froth to help it retain the bubbles generated in the whipping siphon. This is a fun dish to serve as an appetizer or starter plate.

Pulled Pork with Spicy Pineapple Chutney Recipe

This pulled pork recipe takes a tropical turn with pineapples, chiles, cilantro, and lime juice. This versatile dish can be served as an appetizer or main dish and either hot or cold.

Roasted Red Pepper Pesto Recipe

Not all dishes that use modernist ingredients have to be super fancy in-your-face dishes that look like they came from Alinea. This red pepper pesto crustini is a great example. It is a simple, hearty snack that is great when served as an appetizer or set out as hors d'oeuvres.

Sous Vide Shrimp Cocktail Recipe

I love a good shrimp cocktail and adapting it to be a sous vide recipe makes the whole process so easy. It only takes a few minutes to put together but it results in a fantastic appetizer that you and your guests will love.

Bloody Mary "Ants on a Log" Recipe

My wife's relatives in Florida love their Bloody Marys and this is her modernist take on them, focusing on the celery garnish and turning it into the serving vessel a la the traditional "ants on a log" children's snack.

Sous Vide Gefilte Fish

I am not Jewish, but I was recently invited to a Passover Seder and was requested to provide Gefilte Fish a traditional course during the Seder meal. Historically it is made with fresh water fish, but almost any fish will work. I used cod as it was the freshest local fish available and decided to turn it into a sous vide recipe.

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Search Appetizer Recipes with Deep Search

Viewing 13 AppetizerRecipes

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Expanded Recipe Information

Sous Vide Shrimp Cocktail Recipe

Sous Vide Bean Dip Recipe

Sous Vide Scallops with Pickled Vegetables and Pomegranate Reduction Recipe

Sous Vide and Smoked Pig Wings Recipe

Sous Vide Citrus Cured Salmon with Fennel Carpaccio Recipe

Sous Vide Sausage with Honey-Sriracha Cauliflower Recipe

Cranberry Chutney Crostini Recipe

Roasted Parsnips with Carrot Froth Recipe

Pulled Pork with Spicy Pineapple Chutney Recipe

Roasted Red Pepper Pesto Recipe

Sous Vide Shrimp Cocktail Recipe

Bloody Mary "Ants on a Log" Recipe

Sous Vide Gefilte Fish

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