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Sous Vide Chicken Tenderloins with Ancho-Cherry BBQ Sauce Test
I did a test today using SWMBO as my test subject. I used Chicken Tenderloins for this test but I think next time I will use chicken breasts.
First the Ancho-Cherry BBQ sauce ingredients:
1 1/4 cups apple cider vinegar
3/4 cup ketchup
3/4 cup chopped onion
3/4 cup dried tart cherries
1/3 cup (packed) dark brown sugar
1/4 cup water
3 tablespoons mild-flavored (light) molasses
2 large dried ancho chilies (about 1 ounce), stemmed, seeded
2 garlic cloves
1 teaspoon ground coriander
Pinch of ground cloves
Combine all ingredients except chicken in heavy medium saucepan. Bring to boil. Reduce heat to medium-low. Cover; simmer until chilies and cherries are tender, about 20 minutes. Working in batches, purée mixture in blender. Return sauce to pan. If necessary, simmer uncovered until sauce is reduced to 3 cups and thickens. Season with salt and pepper. (Can be made 3 days ahead. Cover and chill.)
This is an Epicurious recipe.
Now the 3 techiques:
1st marinated chicken tenderloins in the sauce for about an hour, grilled to internal temp of 165, slathered with sauce and served..
2nd slathered sauce on chicken tenderloins, salt and peppered a little, vacuum sealed, put in sous vide at 145 for 90 minutes, pulled, dried off with paper towel, slathered in sauce, and served.
3rd salt and peppered a little, vacuum sealed, put in sous vide at 145 for 90 minutes, pulled, dried off with paper towels, slathered with sauce, grilled at 350 for about 45 seconds per side, slathered with more warm sauce, and served.
SWMBO liked number 2 best - I liked 2 and 3 equally but if using chicken breasts, I think number 3 would be much better because you could leave them on the grill a little longer to get a little more smoke.
Sorry no pictures this time - trying to get all three tests done at the same time.