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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Iberico Pork w/ Garlic, Olives & Peppers

January 31, 2017

Iberico Pork Shoulder with Garlic, Olives & Roasted Peppers The succulent richness of Spanish Iberico pork pairs beautifully with fruity roasted peppers, tangy olives, bright lemon, and resinous rosemary. The presa cut may be called the “shoulder steak” in English,
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Braised Rabbit w/ Citrus, Saffron & Potatoes

January 17, 2017

Citrus & Saffron Braised Rabbit Legs with Potatoes Rabbit legs are an excellent braising cut.  Here we’ve paired them with classic Spanish flavors – orange, smoked paprika, saffron & sherry. Wine Pairing: Red Burgundy Ingredients:                              Makes 8 Servings 2 cup
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How to Make Christmas More Delicious

November 22, 2016

Main Dishes: Grass-Fed Standing Rib Roast The king of celebration roasts, there’s nothing like having a perfectly cooked bone-in ribeye roast in the middle of your banquet table.  The technique is actually pretty simple, click above to learn how to
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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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Truffled Macaroni & Cheese

January 24, 2017

Truffled Mushroom, Gruyere & Cheddar Mac n’ Cheese Yes, this dish is just as luxurious, rich, and decadent as it sounds.  Enjoy! Instead of baking the whole batch in a large baking dish, as we have, you could also bake
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Wild Boar w/ Apple, Turnips & Cauliflower

January 10, 2017

Wild Boar Rack with Apple-Cider Glazed Turnips, Cauliflower, and Apple Delectable, meaty bone-in wild boar chops pair beautifully with this fruity/earthy blend of roasted turnips, cauliflower, carrots & apples. Wine Pairing: Chateauneuf du Pape Ingredients:                              Makes 4 Standard or 8
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Rack of Venison on Beets w/ Horseradish Crème

November 22, 2016

Rack of Venison on Braised Beets with Horseradish Crème   Elegant and beautiful, this dish pairs the rich flavors and red color of venison racks and braised beets with a creamy, spicy horseradish crème.   Ingredients:                                       Makes 4 Servings 1
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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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An Eastern Mediterranean Feast

January 18, 2017

This colorful feast is a great gathering-up of both the flavorful cuisines and welcoming cultures of the Eastern Mediterranean. Linger and chat over an elegant appetizer, then let the conversation deepen over roasted or grilled lamb. Serve tea and peel
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Duck, Shiitake & Radicchio Salad

January 03, 2017

Duck, Shiitake & Radicchio Salad with Orange-Ginger Vinaigrette Radicchio is a purple leafy vegetable that’s quite bitter.  Here it helps balance out the richness of duck meat and rendered duck-skin cracklings.  A sweet/tangy/rich ginger, orange & duck fat vinaigrette helps
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Celery Root, Porcini & Squash Gratin

November 21, 2016

  Celery Root, Porcini, Parmigiano & Butternut Squash Gratin Rich, creamy, cheesy & packed with umami – this gratin replaces humble potatoes with a blend of celery root & butternut squash slices. The secret ingredient – wild porcini mushrooms –
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