GARLIC CONFIT

EQUIPMENT NEEDED

· MEAT! Vacuum Sealer

· MEAT! Vacuum Sealer Bags

· MEAT! Sous Vide Cooker

INGREDIENTS

· 20 cloves of garlic, peeled and root ends removed

· 1/4 cup of extra virgin olive oil

· 6 sprigs fresh thyme

· 1/4 teaspoon chili flakes

· 1 & 1/2 t of kosher salt

· sea salt

DIRECTIONS:

Preheat your sous vide water bath to 131°F.

Place the shrimp, 3 tablespoons of butter, garlic, and chili paste in a vacuum seal bag. Vacuum and seal the bag.

Once the water is to temp, add the bag to the water and cook for 20 minutes.

While the shrimp is cooking, add the reserved 2T of butter to a large pan set over medium-high heat. Add the jalapeno, jicama, lime juice and chili powder. Cook for about 5 minutes. Then when the shrimp is done cooking, add the entire contents of the bag to the pan, toss everything to combine and cook for about 3-4 minutes, or until the sauce is slightly thickened. Sprinkle the chopped cilantro on top, then serve.

DIRECTIONS

1. Using your MEAT! Sous Vide, preheat your water bath to 190°F.

2. Add the garlic, olive oil, thyme, chili flakes and salt to a MEAT! Vacuum Sealer Bag.

3. Use your MEAT! Vacuum Sealer to vacuum the air out and seal the bag.

4. When the water is up to temperature, add the bag to the water bath. If the bag happens to float, use a small metal pan to help keep the bag submerged. Cook for 1.5 hours.

5. After cooking, transfer the bag to a cool water bath with ice to bring down the temperature of the contents.

6. Use a slotted spoon to remove the cloves of garlic from the bag, leaving behind the oil and thyme.

7. Using clean paper towels gently pat the cloves dry. Gently coat the cloves in an even layer of sea salt then store in an airtight container.

The garlic can be stored in the freezer for up to 2 months. Use the garlic confit as a spread, in pasta dishes, salad dressings or marinades.