• Smoked Salsa Verde

    Posted by PolyScience Staff

    What’s a party without chips and dip? This Smoked Tomatillo Salsa is done before you even know it. If you prefer a roasted version, blacken the tomatillos on the grill for a few minutes and let cool before you process them. Grab some corn tortilla chips and a cold cerveza. This salsa is muy picante!

    Prep time: 10 minutes

    Ingredients:
    16 Tomatillos, medium sized, husked and rinsed
    2 Serrano Chiles or 1 Jalapeño, stemmed
    6 Sprigs Fresh Cilantro (thick stems removed), roughly chopped
    ¼ cup White Onion, finely chopped, rinsed under cold water, drained
    ¼ cup, cold water
    Kosher Salt, to taste

    3 Limes, quartered
    Tostada or Tortilla Chips

    Hickory Smoking Gun™ Wood Chips

    Step 1:
    In a food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree. Scrape down sides.

    Step 2:
    Cover bowl of food processor with plastic wrap and use PolyScience Smoking Gun™ to fill with dense smoke. Let sit for 5 minutes. Release smoke and pulse to incorporate.

    Step 3:
    Stir in chopped onion and season with salt to taste.

    Step 4:
    Garnish and serve with tostadas or tortilla chips and lime wedges.

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  • Sous Vide Smoked Fingerling Potatoes

    Posted by PolyScience Staff

    Smoked butter has always been one of our favorite things to produce with the PolyScience Smoking Gun™, but now we’re taking it to the next level.

    Serves 2-3

    Prep time: 20 minutes
    Cook time: 60 minutes

    Ingredients
    1/2 Cup of Smoked Butter (Recipe)
    1 lb Fingerling Potatoes
    2 Sprigs of Fresh Marjoram, leaves removed
    Kosher Salt, to taste
    Coarse Ground Black Pepper, to taste

    The Smoking Gun Pro Wood Chips

    For more information on food safety, please click here.

    Step 1:
    Prepare smoked butter with PolyScience Smoking Gun. (Recipe)

    Step 2:
    Set the Sous Vide Professsional™ to 194°F/90°C, with the rear port closed and front port fully open.

    Step 3:
    Slice fingerling potatoes in half and vacuum seal with smoked butter.

    Step 4:
    Place sealed vacuum bag in circulating water bath and cook at 194°F/90°C  for 60 minutes.

    Step 5:
    Carefully open vacuum bag and drain potatoes into a colander, set inside a bowl. Let potatoes drain very well. Reserve butter for next step.

    Step 6:
    Using a hot sauté pan, lightly sear the potatoes in a small amount of the reserved smoked butter. Once golden, add remaining butter, fresh marjoram leaves and season with salt and pepper. Gently toss and serve.

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