Christopher Williamson

Christopher Williamson

Christopher Williamson
More ideas from Christopher
SousVide Corned Beef Reuben

Nothing goes with green beer like corned beef. And while corned beef is fine on its own, the Reuben is really our salt-cured beef vessel of choice.

Shrimp cooked through traditional methods can be fantastic but nailing the perfect temperature can be a bit hit or miss. With a sous vide cooker, you don't have this issue because that short window of time between perfect and overcooked stretches out to a good half hour or so. Sous vide also allows you to achieve textures that you can't really achieve through more traditional methods and affords you the opportunity to infuse the shrimp with flavor while they cook.

Cooking shrimp sous vide means never having to deal with bland, rubbery, or overcooked shrimp. Try it with some garlic and herbs—the flavors will infuse the shrimp deliciously as it cooks.

I love this homemade maple bbq sauce recipe! It starts with regular tomato sauce & paste (instead of ketchup) and is ready in 10 minutes!

Homemade BBQ sauce intimidated me for the longest time. Crazy, I know… Especially considering how slow-rise artisan pizza and traditional mozzarella cheese hardly make me blink. I didn’t develop a lik

I always love the thought of a rich hearty stew in the middle of winter, but I hate the actual outcome of my typical beef stew.  Vegetables that are mushy and falling apart, meat that is tough and …

I always love the thought of a rich hearty stew in the middle of winter, but I hate the actual outcome of my typical beef stew. Vegetables that are mushy and falling apart, meat that is tough and .

This is a good old fashion pasty that brings back fond memories of family holidays spent in Cornwall when I was growing up. In the 18th century it was a staple diet for working men, like Miners & Farm Workers, across Cornwall because of its size & shape, which was easy to carry around, the pasty protecting the the wholesome food inside. The ultimate 'packed lunch' where everything is edible. Although the recipe is many years old, first known reference is as far back as the 13th century…

This is a good old fashion pasty that brings back fond memories of family holidays spent in Cornwall when I was growing up. In the century it was a staple diet for working men, like Miners