Bacon, Scallop & Shrimp Okonomiyaki

March 28, 2017

  Kurobuta Pork Bacon, Scallop & Shrimp Okonomiyaki Okonomiyaki is a unique Japanese dish whose name can be roughly translated to “everything you want”.  It’s a savory pancake that typically includes meat, vegetables, and seafood.  It’s served drizzled with tangy-sweet
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Rabbit Liver Crostini

March 13, 2017

  Rabbit Livers with Honey/Coffee-Roasted Shallot on Brioche​ Rabbit livers are one of the more delicate varieties.  As long as you don’t overcook them, they won’t have the intense iron flavor you get with beef liver, etc.  Here we’ve paired
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Romesco Quail Breasts

March 07, 2017

  Red Romesco Quail Breasts with Orange & Almond Gremolata Savory, tangy & creamy with a bit of a kick, romesco sauce is a delightful accompaniment to plump, moist fried quail breasts.  An orange, shallot, almond & parsley gremolata adds
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Black Garlic & Smoked Tomato Escargot

February 21, 2017

  Escargot with Black Garlic and Smoked Tomato Butter Want something a little different than classic escargot with butter, garlic & parsley?  Try this more complex recipe featuring sweet, umami-packed black garlic, lemon & sherry vinegar, and an amazing compound
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Berkshire Pork Tenderloin w/ Pear Sauce

March 21, 2017

  Berkshire Pork Tenderloin with Caramelized Pear, Chanterelles & Pear Cider Sauce Pork, root vegetables & apples are a classic combo.  Here we’ve put a little different spin on it with caramelized fresh pear & a pear hard cider sauce.
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Quail Breasts Four Ways

March 09, 2017

Four Easy, Approachable, Delicious Quail Recipes A sauce adds luxurious richness & creaminess to the quail breasts, while a gremolata balances the sauce out with big bright, bitter, or spicy flavors.  Here’s the same concept taken in four different &
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Iberico Pork “Lau-Lau”

February 28, 2017

  Iberico Pork Top Loin “Lau-Lau” Intensely savory, Lau Lau is traditional Hawaiian dish of pork wrapped in taro leaves & slow steamed to cook it and suffuse it with the leaves’ flavor & aroma.  Unfortunately taro leaves can be
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Tandoori-Fried Quail Breasts

February 14, 2017

  Tandoori Fried Quail Breasts w/ Mango Gremolata In this dish we’ve paired plump, moist spiced quail breasts with tandoori-spiced yoghurt and a tangy-spicy mango & chile gremolata.  The heat level here is balanced to be on the milder side,
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Classic Dashi Recipe

March 20, 2017

Classic Dashi Recipe   We published the technique for making Japanese dashi (a seaweed & bonito broth that is an essential building block in Japanese cuisine) many years ago, but that recipe included dried mushrooms for extra umami.  Here’s a
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Coffee & Honey Braised Shallots

March 08, 2017

Coffee & Honey Braised Shallots These shallots are a versatile building block that can be used in a huge array of dishes – anywhere you want to add depth, sweetness & earthiness to a dish. Ingredients: 1lb peeled Large Shallots
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A Spanish Seafood Feast

February 27, 2017

  A gathering like this calls to mind the balmy days of late summer and early fall, but high quality tinned fish makes this as close to a year-round feast as we’ve seen. So if you’re craving some bright flavors
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Ajo Blanco-Inspired Quail Breasts

February 07, 2017

  Fried Quail Breasts with Saffron Ajo Sauce & Grape Gremolata A riff on the flavors of the famous Ajo Blanco chilled soup in Spain. We’ve added saffron to bring a warm golden color to the sauce – so it’s
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