Vermicular | Sean Brock

Meet Chef Sean Brock

Watch how Sean cooks with soul

“This is honestly one of the most brilliant cooking devices I've ever used...”

Sean Brock, chef

Southern Food and Cast Iron

Southern Food and Cast Iron

The versatility of cast iron is legendary in Southern cooking, I can't imagine Southern food without cast iron.

When I saw a cast iron cookware that reminded me of my childhood but was made with Japanese precision, I knew immediately that I had to get my hands on one.

Crafted with Care and Respect

Crafted with Care and Respect

It's hugely inspiring for me as a chef to see things done the old fashion way – by hand with an intense level of care and respect. It’s just like cooking. When you involve those elements of respect and care, you're going to get a better product.

Cast Iron Meets Induction

Cast Iron Meets Induction

The Musui–Kamado is a Japanese cast iron dutch oven nestled in an induction unit, with only a few simple settings.

One of the things that drew me to Vermicular was the tradition of cast iron combined with the precision of induction. And that is exactly the way I cook.

Flavors Naturally Concentrated

Flavors Naturally Concentrated

This is honestly one of the most brilliant cooking devices I’ve ever used. The distillation process is so intense, producing the most natural intensity of flavor you could imagine… I was just completely blown away.

Ingredients Forward

Ingredients Forward

If a product can intensify the natural flavors of ingredients, if it can make it better than it is naturally, that simply, to me that is an amazing product.

Sean's Recipes

Sumac and Sorghum-glazed Pork Prime Rib with Peanut Gravy

Sumac and Sorghum-glazed Pork Prime Rib with Peanut Gravy

Cook time 75 min
Sumac and Sorghum-glazed Pork Prime Rib with Peanut Gravy

Sumac and Sorghum-glazed Pork Prime Rib with Peanut Gravy

Sean's Recipes
Cooking Flow
Cook
75 min
Cooking Steps

[MED] 10 min

[EXT LOW] 45 min

REST 15 min

[LOW] 5 min

Ingredients

1 three-bone rack of pork (about 2 ½ pounds)
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
2 cups fennel bulb; cut into bite-size pieces
1 tablespoon sumac

Glaze
3 tablespoons sorghum syrup (southern sweetener; can be replaced with 2 tablespoons of honey)
2 tablespoons soy sauce

Sauce
1 tablespoon peanut butter
1 teaspoon miso
2 teaspoons freshly ground black pepper
½ teaspoon apple cider vinegar

Garnish
Fennel fronds, chopped

Directions
  1. Combine ingredients for Glaze and set aside. Score the pork into a crisscross pattern on all sides and season the pork liberally with salt and pepper.

  2. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread vegetable oil evenly and sear pork for about 10 minutes or until deep brown on all sides.

  3. Add in diced fennel bulb and position the pork fat-side up and brush the glaze over pork. Cover and steam-roast over [EXT LOW] for 45 min. Turn off heat, uncover and sprinkle sumac on the roast. Rest covered for 15 minutes.

  4. Remove the roast and fennel from the pot. For the sauce, allow the rendered juices to come to a simmer over [LOW] heat. Add in peanut butter, miso, pepper, apple cider vinegar and simmer for about 5 minutes or until sauce thickens. Strain the sauce and let cool.

  5. Remove the bones from the pork rack in one piece by running your knife between the meat and the bones. Cut the pork into slices about ½ inch thick and transfer the slices to the platter. Add fennel on the side and top with sauce. Sprinkle chopped fennel fronds and serve.

Waterless Summer Succotash

Waterless Summer Succotash

Cook time 37 min
Waterless Summer Succotash

Waterless Summer Succotash

Sean's Recipes
Cooking Flow
Cook
37 min
Cooking Steps

[MED] 2 min

[LOW] 5 min

[LOW] 10 min

[LOW] 10 min

[LOW] 10 min

Ingredients

2 teaspoons vegetable oil
1 slice cured country ham
1 ½ cups sweet onion, diced into small petals
4 cloves garlic, minced
3 cups Cherokee Candy Roaster squash, peeled, seeded and cut into ¾-thick pieces (alternately acorn or butternut squash)
2 cups bell peppers, cut into 1/2-inch-thick-rings, seeded
2 cups fresh lima beans, shelled
3 fresh (or 1 dried) bay leaves
2 cups fresh lady peas, shelled (or dried black eyed peas)

Kosher salt and freshly ground black pepper, to taste
1 tablespoon fresh lemon juice
1 ½ tablespoons olive oil

Garnish
Benne seeds (or sesame seeds)

Directions
  1. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread vegetable oil evenly and add in cured country ham. Toss around the pot while searing for about 2 minutes to transition the flavor from the pork.

  2. Reduce the heat to [LOW]. Add in onion and garlic and sauté, stirring frequently, until the onion is translucent, about 5 minutes.

  3. Remove ham and add in squash, cover and simmer over [LOW] heat for 10 minutes.

  4. Uncover, add in bell peppers, lima beans, 2 teaspoons of salt and bay leaf. Lightly stir, cover and simmer over [LOW] heat for another 10 minutes.

  5. Uncover and add peas on top. Cover and simmer over [LOW] heat for another 10 minutes.

  6. Season the succotash liberally with salt and pepper and stir in lemon juice and olive oil. Garnish with benne seeds and serve.

Steam-Roasted Spaghetti Squash with Tomato Compote

Steam-Roasted Spaghetti Squash with Tomato Compote

Cook time 35 min
Steam-Roasted Spaghetti Squash with Tomato Compote

Steam-Roasted Spaghetti Squash with Tomato Compote

Sean's Recipes
Cooking Flow
Cook
35 min
Cooking Steps

[MED] 7 min

[LOW] 25 min

[LOW] 3 min

Ingredients

½ whole spaghetti squash, halved lengthwise, seeded
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
1 ½ cup tomatoes, peeled and diced
2 tablespoons sun-dried tomatoes

Sauce
1 tablespoon olive oil
2 teaspoons rice wine vinegar
1 tablespoon sorghum syrup (or honey)
2 teaspoons soy sauce

Garnish
3-4 pecans, chopped
Fresh basil or Fresh herbs
1 tablespoon pecan oil (or olive oil)
1 pinch of Kosher salt

Directions
  1. Pierce the inside of the squash with a fork and sprinkle salt and pepper.

  2. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread vegetable oil evenly and add in squash cut-side down. Sear for about 7 minutes or until the cut-side is evenly golden brown.

  3. Flip the squash (cut-side up) and add in peeled tomatoes and sun-dried tomatoes on the side. Cover and steam-roast over [LOW] heat for 25 minutes.

  4. Uncover, remove the squash and shred the interiors with a fork to make the insides spaghetti-like.

  5. To make the tomato compote, add in olive oil, rice wine vinegar, sorghum syrup and soy sauce to the tomatoes and mix well. Reduce over [LOW] heat, stirring frequently, until it comes to a boil.

  6. Once thickened, add the tomato compote on top of the squash. Sprinkle chopped pecans, lay basil (or fresh herbs) on top. Drizzle pecan oil with a pinch of salt and serve.

Watch how Sean Brock cooks with soul.

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