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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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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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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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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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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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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