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Recipes
Herb Buttered Corn on the Cob
Serves 2
• 2 ears fresh corn on the cob, husked
and cleaned
• 2 tablespoons salted butter,
room temperature
• 2 teaspoons adobo seasoning
• 2 teaspoons ground cumin
• 1 tablespoon fresh parsley
(may substitute cilantro)
1. Following the directions outlined in the instruction manual, assemble and program the
CRUX Sous Vide Professional Style Cooker: 185°F for 1 hour.
2. Slather the butter on all sides of the corn. Add to a large zipper or vacuum seal bag.
Toss adobo seasoning and cumin into the bag. Massage seasonings into all sides of the
buttered corn.
3. Vacuum seal corn or remove as much air as possible from the bag. When the ready
signal sounds, place and clip bag in water, making sure the bag is fully submerged.
4. When the TIME counts down to 00:00, at the 2 beep signal, using oven mitts or tongs,
carefully remove the cooking bag. Corn is sweet as candy and ready to eat.
Bacon Wrapped Pork Tenderloin Tournedos
Tournedos are rings of pork cut from the loin. Each bite is encased in a ring of crispy,
bacon. The smoky sweet flavor permeates each soft, tender pork bite.
Serves: 2 - 3
• 1 lb. pork tenderloin
• freshly ground black pepper
• 6 strips thick cut bacon
• 1 tablespoon Dijon mustard
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