Sous Vide Ribeye Pinenut Miso Submitted by Alex Q. Becker, Executive Chef, Seminole Hard Rock Hotel & Casino, Hollywood, Fla. Ingredients: 6 oz. ribeye 3 oz. miso 1 oz. sake 1 oz. mirin 1 oz. sugar 1 oz. pinenuts, puréed ½ oz. green onions, sliced 6 pcs. baby zucchini 6 pcs. asparagus 1 lemon Salt…