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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Roasted Wild Boar Leg

November 19, 2016

Fennel & Garlic Encrusted Roasted Leg of Wild Boar   Undeniably impressive, this beautiful wild boar roast will make a statement at your next banquet, especially served with a tart cherry & red wine gravy.   Ingredients:                                       Makes 8-10 servings
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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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Green Beans w/ Shallots, Marcona Almonds & Bacon

November 19, 2016

Green Beans with Glazed Shallots, Marcona Almonds & Bacon Here the classic holiday green bean side dish gets a delicious makeover.  The result isn’t much more difficult than your usual favorite, but is a whole lot tastier. Ingredients:                      Makes 6-8 Servings
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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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Grass-Fed Beef Wellington w/ Wild Mushrooms

November 20, 2016

Grass-Fed Beef Wellington with Wild Mushroom Duxelles Beef Wellington is a classic, legendary beef roast – tenderloin crusted with mushrooms and shallots, when wrapped in buttery puff pastry & roasted until the outside is golden brown and crispy while the
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Roast Goose

November 18, 2016

Roast Goose Tired of turkey? Had it with ham? Roast goose is a family gathering classic whose time has come again. Roasting a whole goose isn’t much more difficult than roasting a turkey. It offers intense flavor reminiscent of duck
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