In this episode of Chefs of the Sierras, sponsored by DCS by Fisher & Paykel, Chef James Malone from Staccato Restaurant prepares beef shoulder sous vide.

Click here for Chef James Malone's Profile

Shoulder Tender Sous Vide

Ingredients
4 each Shoulder tender
2 tbsp. Extra virgin Olive Oil
4 each Garlic Cloves (thinly sliced)
10 each sprigs thyme
Salt and Freshly Cracked Black Pepper

In this episode of Chefs of the Sierras, sponsored by DCS by Fisher & Paykel, Chef James Malone from Staccato Restaurant prepares pork tenderloin sous vide.

Click here for Chef James Malone's Profile

Pork Tenderloin Sous Vide

Ingredients
2 each Pork Tenderloin
1/4 cup Bacon Fat
2 tbsp. Potlatch Spice (any favorite rib rub will do)