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Posts from the ‘Cooking Tips + Tricks’ Category

What is Barding?

Most people agree that everything tastes better with bacon. Wrapping foods in bacon is a fad with serious staying power…and deep historical roots. The technical term for wrapping food in a layer of fat to add flavor and moisture is “barding.” Bacon is commonly used because aside from its signature fat content, the flavor is sweet, salty and smoky at the same time. Perfect for imparting flavor to a lean piece of meat.

Pigeon with bacon and myrtle and wild berries

Classic bacon-wrapped items, such as rumaki (chicken liver or water chestnuts wrapped in bacon and brushed with a sweet soy glaze), angels on horseback (oysters wrapped in bacon), devils on horseback (prunes wrapped in bacon), and bacon-wrapped filet mignon, have been around for years. Veal paupiettes are another classic version of barding.

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Think beyond these old school stand-bys and try baconizing the following:

  • Fruit: dried dates, pineapple wedges, fresh figs
  • Vegetables: bundles of asparagus, green beans or green onions, mushrooms, potato wedges, spicy peppers, cherry tomatoes, avocado wedges, slices of acorn squash
  • Seafood: shrimp, scallops, thick pieces of fish, like seabass or salmon
  • Meat: pork loin, venison tenderloin, meatloaf or meatballs, hamburger sliders
  • Poultry: whole pheasants or guinea hen, bite-sized chicken pieces, bone-in turkey breast, quail
  • Other: hard-cooked eggs, rolls or bread sticks

Once your items are wrapped in bacon, you can choose to bake, broil, grill, or sauté them. If the item you are wrapping in bacon has a short cook time (e.g., a fresh fig), you will need to par-cook the bacon before using to ensure it is fully cooked when the dish is ready to eat. Cook the bacon first in a skillet or the oven until it is half-way cooked, but still pliable. Then proceed to twist, drape or wrap it around the item of your choice, and finish it in the oven, on the grill or in the pan.

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Mix things up by using a wide variety of bacon. Hickory smoked and applewood smoked both have the traditional flavors we all recognize. For something completely different, try duck bacon wrapped around dried apricots or baby bok choy. Ventrèche, or French pancetta, isn’t technically bacon because it is not smoked, but can be used in all the same ways. It is especially good wrapped around figs and blue cheese.

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This squab recipe involves plums wrapped in bacon, which is a variation we highly  recommend. And you can watch Chef Marcus Samuelsson prepare it in our video.

Conquering Cassoulet

090102_cassoulet_hpIn recent years cassoulet has really taken off, and we couldn’t be happier. It’s downright common to see cassoulet on menus and in magazines these days….in all manner of variations. There’s even a recently-published book of essays called “The Cassoulet Saved Our Marriage.”  We don’t promise cassoulet miracles, but we can help to dispel your fears about making it at home.  It’s a lot easier than you might imagine.

You can think of cassoulet as the French version of chili: A slow-cooked bean stew studded with tender meat that is best devoured by a crowd. It’s stick-to-your-ribs fare, and French towns compete for best cassoulet, much like a chili cook-off.

For more on the history of cassoulet, and some great photos, check this post.

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Ariane serving cassoulet at a cooking class.

We admit to being somewhat purist about our cassoulet, but that’s because Ariane comes from Auch, in Gascony, where a specific recipe is followed. In cassoulet country (as Southwest France might be called), different versions are made in different towns, and the true recipe is much disputed. Some will use lamb (a no-no in our rule book), or crumbs on the top (zut alors!), while others will–and this is only in America–use low fat meats in an attempt to save calories. Blasphemy!

But first there is the question of the bean. The D’Artagnan version of cassoulet requires French heirloom beans: The haricot Tarbais. This broad white bean has evolved perfectly for the needs of cassoulet. With a thin, delicate skin and sweet, milky flesh, the Tarbais bean is a perfect match for the rich duck leg confit and sausages our recipe contains. And the magic of Tarbais beans is that most of them will remain whole during cooking, but just enough will burst and those will thicken the cassoulet during its many hours in the oven. We won’t tell you that cannellini beans are forbidden, but consider that we began importing Tarbais beans because Ariane found no substitute for them in America.

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Heirloom Haricot Tarbais

We use only duck and pork meats, and nothing smoked. Duck leg confit, duck and Armagnac sausageventrèche (a French take on pancetta) and pork and garlic sausage are the meaty ingredients in our recipe, each offering a unique texture. And we never, ever use crumbs on top. With a generous amount of duck fat, cassoulet will form a natural crust of cooked beans. Ariane was taught to break the crust several times as the cassoulet cooks, to thicken the layer of crunchy beans on top.

With all these “rules” cassoulet might seem intimidating. But there’s really nothing hard about preparing a cassoulet feast. Our recipe kit provides all you need (even a French clay bowl for cooking if you like, though any sizable Dutch oven or heavy pot will do), and our easy-to-follow recipe takes the mystery out of the process.

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Our cassoulet recipe kit with clay bowl for cooking.

Plus, Ariane and her good friend, Chef Pierre Landet, made a video together to show you how simple it is to make a competitive-quality cassoulet on your first try.

Really, if you can make chili, you can make cassoulet. It’s a one-pot meal that cooks slowly in the oven, with only a little attention needed. And when it’s done, you can invite family and friends to a filling and satisfying meal. The nature of cassoulet is convivial, so get a few bottles of Madiran or Malbec and set out the chairs. Any accompaniments should be light, like a green salad and fruit for dessert.

Cassoulet JC Quote (2)

Leave it to Julia…

Braising Essentials

Because we are offering 15% off our favorite cuts for braising this week, we thought it was the perfect time to share some tips for this technique.

Braising is comfort cooking at its finest, and it’s surprisingly easy. And while you may be inclined to keep the dishes all to yourself, braising is a great option for entertaining. With most of the hands-on work completed before the dish even goes into the oven there is ample time to spend with guests, and as the braise cooks it warms your home with an enticing, rich perfume. A larger batch is no more work, yet leaves enough for leftovers, no sharing required. Here are some of our braising basics.

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Equipment
There is really only one piece of special equipment needed for braising – the vessel. You should always use a high-quality, non-reactive, heavy pot with a tight-fitting lid. Your pot should be deep enough to hold all of your ingredients while allowing about two inches of space at the top for evaporation and condensation, or self-basting, as we like to call it. If in doubt, always go up a size. Some specialty pots have features that enhance this moisture up/moisture down process, like a cocotte which has small spikes on the underside of the lid allowing for continuous self-basting, or a doufeu, a pot with a recessed lid to which you add ice to speed up condensation. These features are nice but often come with a hefty price tag. For basic braising, we recommend a simple Dutch oven made from enameled cast iron as it conducts and holds heat evenly and can be used to both brown the meat stovetop, then finish braising in the oven for true one-pot cooking.

The long & short of it
There are two basic types of braising: short and long. Short braising, or cuisson à l’étuvée in French, is great for vegetables, small birds and lean, tender poultry such as chicken or rabbit. It’s a fast process by which you quickly brown the ingredients in fat then add a flavorful liquid and barely simmer until just cooked through. The entire process is finished in less than an hour. Long braising or, braisage, uses similar techniques but achieves something different entirely. Tough cuts of meat such as short ribs, shoulders, shanks and briskets are browned in fat, then liquid and aromatics are added and the dish is cooked at very low temperature, staying below a simmer, for a long period of time. Cooking meat slow and low breaks down the sinewy connective tissue, first into collagen, then melting into gelatin. The cooking liquid reduces to become the accompanying rich and complex sauce.

Browning Basics
When browning meat for braising, there are a few things to keep in mind. First, never skip this step as browning the meat is an essential part of the braising process and your dish will lack flavor without it. Lean or tender cuts should be patted dry for a more intense browning effect. Fatty cuts should be dusted with flour pre-searing to develop a nice crust that will help to hold juices in. Heat your oil (duck fat works beautifully!) over high flame until quite hot then add your meat. Get the meat evenly brown and crusty on all sides. Be mindful not to crowd the pan, working in batches if necessary.

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Get Saucy!
The fork-tender meat may get top billing in braised dishes but the rich, luscious sauce is just as important. This long gentle method of cooking does most of the sauce work for you. There are some subtle tweaks you can make at the end of cooking to adjust the final product and really make your dish shine. If your sauce is thinner than you’d like, simply move some of the liquid to a small saucepan and reduce over medium-high heat. When thickened, add back into the pot. If your sauce is too thick, add some hot broth or wine and simmer. If you were over-generous with your seasoning, add a peeled potato or two during cooking. The starch will absorb a bit of the salt. Discard them before serving. Not enough flavor? Add freshly chopped herbs, citrus zest or spices at the very end of cooking and offer a bit at the table for garnish. Not enough body? At the end of cooking, shave in a small amount of bitter chocolate! It’s a professional kitchen secret that few chefs will reveal. A light hand will yield spectacular results. If your dish is too fatty, simply chill the whole pot in the refrigerator overnight. The fat will rise to the top and solidify, making it easy to discard. The extra time allows the flavors to marry and concentrate too. If you’re short on time, you can also let it rest for a half hour then skim the top with a shallow spoon.

Quick Tips

When reheating, remove the meat from the thickened sauce and bring it to a low boil then toss the meat back in just to heat through.

Braised dishes freeze beautifully – make a big pot, freeze individual portions in airtight containers and enjoy on a cold, rainy day.

Braised meats also make fantastic leftovers. Try adding to tacos or burritos, shepherd’s pie, pasta, sandwiches or salads.

Making Chicken Stock

“Indeed, stock is everything is cooking. Without it, nothing can be done.”  –Escoffier

Forget about the cans and boxes of watered-down, flavorless stock in stores. The best stock is made at home and the good news is: it’s not difficult to do. You will be amply rewarded with glorious, golden liquid that will boost the flavor of sauces and serve as a base for soups. Professional chefs confess that they dip into a constantly bubbling stock pot when water is called for in a recipe.

Stock cooling in quart containers

Health benefits

When Brillat-Savarin said, “Soup is a healthy, light, nourishing food, good for all of humanity; it pleases the stomach, stimulates the appetite and prepares the digestion,” he was not referring to canned soup or low-sodium, thin broth. Bone broth rich with gelatin was the basis of soup in his day. And French studies on gelatin have found it to be useful in treatment of many diseases, and helpful to digestion.

Rich, homemade chicken stock has been called “Jewish penicillin” for its healing qualities. Bone stock has minerals that the body can absorb easily—important ones like calcium, magnesium, phosphorus, silicon, sulphur and trace minerals. Why pay for supplements like glucosamine chondroitin, which supports joint health, when you can get it naturally from bone stock?

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How it’s done

Whether making chicken, fish or beef stock, the first thing you will need is a pile of bones. And the next is a stainless steel pot. The one we used is a 14-quart stock pot, but depending on how many bones you have, you can do this in a smaller (or larger) pot.

Waste not, want not. Start a bone collection; save all the bones, wing tips, backs, necks and gizzards from any poultry that you eat. Seal the bones in a bag and store in the freezer until you’ve collected enough and are ready to make the stock. No need to defrost them–frozen clumps can go right into the stock pot.  And you can mix raw and roasted bones and bits together in the pot.

If you can get hold of chicken feet, throw them in–the collagen in them makes a gorgeous, gelatinous broth that jiggles when refrigerated. This is the holy grail of chicken stock.

We used a combination of a fresh, raw chicken carcass mixed with frozen chicken bones.  Toss the carcass and bones into the pot with the onion, carrots, celery and bay leaves. Cover with water. The rule of thumb here is that meat, bones & water + heat & time = stock.  All you need to do is fill the pot with as much water as possible and let time and heat do their thing.

Bring the whole thing to a boil, and skim the foamy scum off the top. Always skim! The effluvium that rises to the top can spoil the taste of the stock, and it looks pretty nasty, too. You can use a broad, flat spoon or a fine-mesh strainer to do this.

Then reduce the heat and simmer for 6 to 8 hours. The longer you cook it, the more concentrated and flavorful the stock will be.  You can cook it for 10 hours if you like, or even 24. It will just continue to reduce and become more delicious.  About 10 minutes before finishing, add the optional parsley (just throw it in whole), for added dimension and brightness.

Allow to cool a bit before attempting to remove the bones, chicken scraps and soft vegetables with a strainer or slotted spoon. Strain the stock into another pot or large bowl. Allow to cool and skim off the fat as it rises to the top. Be sure to save the fat. Chicken fat, aka schmaltz, is a valuable cooking medium, and a necessity in chopped chicken liver. Or leave the fat in the stock, and pour into quart or pint containers.  Do not fill to the top, as the stock will expand when frozen. Store a quart in the refrigerator and put the rest in the freezer. When you chill it, the fat will separate and you can remove it then.

Use chicken stock in sauces, soups and sautéed vegetables. Add some to the water when cooking rice and pasta. You will soon find it an indispensable ingredient in the kitchen. Add salt and pepper when you cook with the stock, but never in the reducing process, or it will get too salty.

What You Need for Chicken Stock 

1 whole free-range, organic chicken (or assorted bones)
2-4 chicken feet
1-2 onions, cut in half
2 carrots, coarsely chopped
3 celery stalks, coarsely chopped
2-3 bay leaves
Bunch of parsley (optional)
 

 

Happy National Fried Chicken Day!

Crispy, crunchy, juicy, tender!

Fried chicken is American comfort food at its best. It’s also a hotly debated topic: pan-fried or deep-fried, flour dredge or cornmeal crust, buttermilk or brine, peanut oil or duck fat?

Whichever method and ingredients you prefer, we can think of no better day to cook up a big batch than National Fried Chicken Day.

Here’s one of our favorite recipes! It’s the version Chef Thomas Keller serves at Ad Hoc, and it’s got a cult-following. And check out our handy how-to on making perfect pan-fried chicken. Bon appetit!

What do I do with… Tasso Ham?

D’Artagnan Tasso Ham is lean, spicy cured meat that’s hand-crafted from the belly cut of humanely-raised natural pork. Our tasso ham is salt and sugar cured then seasoned with red pepper, garlic, herbs, spices and hardwood smoked for richly spiced, smoky flavor. A specialty of Cajun cuisine, tasso is typically used to season dishes like soups, gumbo, grits, rice and gravies but any recipe that needs a rich peppery kick and depth of flavor can benefit.

Storage & Use

Our Tasso Ham is sold fresh, ready to serve. Keep covered in the refrigerator until ready to use, for up to 30 days or freeze before the date printed on the package. When frozen in airtight packaging, tasso ham will keep in the freezer for several months.

Versatile tasso ham can be left whole, chunked, sliced or diced. It’s fully cooked and ready to use.

Just a Few Ideas for Cooking with D’Artagnan Tasso Ham

Peppy Finger Food… Finely diced tasso ham adds spirited, spicy flavor to normally tame hors d’oeuvres like corn fritters, arancini, potato croquettes, and hushpuppies.

Classic Cajun… Tasso is a requisite ingredient in traditional Cajun dishes like étouffée, gumbo, jambalaya and dirty rice, giving them the deeply layered, piquant flavor the region is known for.

Take a Dip… A bit of chopped tasso gives creamy dips and fondues a rich, peppery bite and pleasing texture.

Flavorsome Bowl… Many kinds of soup benefit from the addition of tasso ham. Chowders, creamy vegetable soups and bisques get a fiery boost from finely diced tasso added in the last half of cooking. Use large chunks to season soups in the same manner as smoked ham hock or Parmesan rind. Try this method with split pea, bean, lentil and barley soups.

Gussy up Grits… Tasso gives soul food staple, shrimp and grits, it’s signature snappy punch. Try a bit of diced tasso in creamy Italian-style polenta too!

Mean Greens… A little tasso lends a lot of flavor to sautéed or braised greens. Add a few chunks to the pot when braising kale, collards, chard, or dandelion for smoky depth. Diced tasso gives a delicious tang to sautéed vegetables like green beans, peas, okra and Brussels sprouts.

Incredible Eggs… Savory egg dishes like omelets, frittatas and scrambles get a welcome hit of smoke and spice from a bit of tasso ham. For an extraordinary quiche add a bit of tasso to the custard then pour into a tasso-studded, buttery pâte brisée.

Better Breads… Highly-seasoned, spicy tasso is a wonderful add-in to breads and bread based recipes. Try finely diced tasso in your favorite recipes for cornbread, drop biscuits, cheddar muffins or savory bread pudding.

Snappy Seafood… Spicy tasso is the perfect accompaniment to briny shellfish. Add some to shrimp, scallop, langoustine, clam and mussel dishes.

Sweet & Spicy… Sweet fruit and tasso ham is a deliciously balanced pairing. For a tasty bite at your next outdoor cookout, wrap a paper-thin slice of tasso around a chunk of pineapple, skewer and grill. This works well with peaches and mango too.

Buy D’Artagnan Tasso Ham

Additional Recipe Suggestions using D’Artagnan Tasso Ham…

Tasso Ham and Grits

Tasso Shrimp and Grits

It’s National Bean Day!

We LOVE obscure food holidays. Surprisingly, there’s one for just about every day on the calendar. Our friends over at The Nibble put together a list and what do you know?! Today is National Bean Day – the perfect day to enjoy our versatile French Coco Tarbais Beans.

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Dried coco tarbais beans, ready to soak and cook.

The Coco Tarbais bean is one of the great exports of Southwest France, with a history as rich and wonderful as its flavor. These large white beans come from the village Tarbes and are grown within sight of the Pyrénées Mountains. Known as the best bean for the traditional cassoulet of the region,they’re also tremendous additions to summer salads, picnic foods, and season-agnostic appetizers. Plus, Tarbais beans are high in fiber and nutritional benefits as well. Richly satisfying, versatile, and not bad for you? Now that’s a tradition we can sink our spoons into.

coco tarbais beans on the vine growing up corn stalks

Young coco bean vines wind up corn stalks in Tarbes.

Tarbais beans were introduced to Europe by Christopher Columbus, and they flourished in the sunlight of Southwest France, where they developed their own distinctive characteristics. They’re planted in early May alongside corn, and the two crops grow together, with the bean vines using the corn stalks as support. During the season, Tarbais beans are picked and sold fresh, but many are left to dry on the vines and are painstakingly hand harvested and sold dried. Just as true Champagne hails only from its namesake region, only beans grown and handpicked in the protected geographical French region may be called Tarbais Beans and are identified as “Label Rouge” on their packaging.

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Our Cassoulet Recipe Kit with an authentic cassoulet bowl.

Cassoulet 
It would be impossible to talk about haricot Tarbais and not discuss the traditional Gascon cassoulet. This dish has ignited passions in the Southwest of France for generations, each town claiming their version to be the one true recipe for cassoulet. Whatever the recipe (we, of course, believe ours is the best), cassoulet is bean and meat dish that cooks low and slow for hours, and feeds a crowd, often for several meals. Cassoulet tastes even better the day after it is cooked, as some kind of alchemy occurs when it is refrigerated for 24 hours and then reheated. To make a cassoulet, our French Coco Tarbais Beans – Label Rouge, of course – are the first place to start. The large, white bean has a thin skin allowing it to cook easier than other beans while still retaining its flavor and composition for the slow, mouthwatering stew. Beyond the beans, a cassoulet includes cured meats like Duck Confit; flavor-happy Duck & Armagnac SausageGarlic Sausage, and Ventrèche, or French pancetta; and a touch of Duck and Veal Demi-Glace and Duck Fat.

Where's your fork? Dig in!

We offer an easy-to-follow Cassoulet Recipe Kit, a perfect way to establish your own cassoulet tradition. Cassoulet makes a great holiday meal, and is best enjoyed with a few bottles of wine from the Southwest France (we like Madiran in particular).

Beyond the Bowl of Cassoulet
Aside from the slow-cooked Gascon stew, these versatile beans find their way into many dishes, most of which are quite simple to prepare.

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Tarbais bean soup with heritage ham.

For a spicy, easy sausage dinner, we like to grill lamb merguez sausage and serve atop wilted spinach, Tarbais beans and a light mustard dressing. For an extra kick, stir some harissa into the dressing. Try our ground buffalo chili with Tarbais beans for a unique texture and flavor. Tarbais beans pair well with pork, so our recipe for porkchops with beans and escarole is a natural fit, and will likely become a go-to meal in your kitchen. Tarbais beans make for great appetizers, too. Puree them with Black Truffle Butter, and place atop a crostini; or puree with garlic, lemon juice, olive oil, and parsley and serve with homemade oregano pita chips.

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Tarbais beans on crostini with herbs and parmesan.

No matter the season, stewpot, or picnic occasion, Tarbais beans are a welcome addition to any table.

Featured Recipe: Cassoulet D’Artagnan

It’s a dark, drizzling day in New York and we have cassoulet on the brain, natch. The hearty, bubbling bean stew is the perfect antidote to chilly, wet weather.

Always made in a large batch, cassoulet is the perfect dish for sharing with friends and makes a great excuse for an Autumn get-together. Our cassoulet recipe kit has all of the D’Artagnan ingredients needed – and you probably have the rest in your fridge/pantry (onion, carrot, celery, garlic, a few herbs, and tomato paste). Did we mention the kit is 15% off, right now? (tee, hee!) Just be sure to have plenty of robust red wine and some crusty, country bread on hand for sauce-sopping. Then after a few glasses of vin, during the warm & comforting feast, treat your guests to a little cassoulet trivia. Our article on The History of Cassoulet will give you all the info you need to impress with your cassoulet acumen. Keep reading for our full, fool-proof recipe – with bonus tips from Ariane.

Read more

Charcoal Grilling Essentials

Grilling meat over charcoal imparts an exceptional sear and smoky flavor that gas just can’t replicate. With a little practice and our basic tips you’ll elevate your grill-game in no time.


Prep the Grill

Always start with a clean grill. If needed, sweep the grate with a wire grill brush and rub with an oiled cloth. It’s much easier to clean a warm grate, so get in the habit of cleaning shortly after each time you cook. Always wait at least 24 hours after cooking to dispose of spent ash.

Choose your Fuel

We recommend natural lump hardwood charcoal, hands down. It burns hotter, cleaner and lights faster than briquettes. If you can’t find it in your area, regular untreated charcoal briquettes will work as well. Definitely steer clear of using lighter fluid or chemical treated, quick-lighting briquettes.

For super smoky flavor, try adding wood chips to the mix. Wood chips or chunks cut from mesquite, hickory, applewood or alder that are made for grilling and smoking are available at hardware and specialty stores. While your charcoal is heating, soak the wood chips in liquid – you can use water, beer or even wine to add extra flavor. Soaking the chips will allow for a slower, smokier burn. Drain the chips and add a handful or two right on top of the hot coals right before cooking.

Light it up!

There are many ways to light charcoal but we prefer to use a chimney starter – it’s easy, fast and efficient. Just remove the cooking grate, place the chimney starter on the lower grate, stuff a couple of crumpled sheets of newspaper in the bottom and fill with charcoal. Light the paper through the holes in the chimney and wait until the top coals are covered in fine ash. This may take about 10-15 minutes for lump charcoal, 20 minutes for briquettes. Lift the chimney to dump the coals and with tongs, arrange as needed (see Direct or Indirect below). At this time you can also add more charcoal. Replace the cooking grate to heat and your almost ready!

Direct or Indirect?

Direct grilling is when the meat is placed directly above the heat source – think broiling. It’s great for quick-cooking cuts like steak, duck breast, chops, sausages and burgers as it cooks fast and produces a fabulous sear. For this technique, keep the charcoal piled evenly around the bottom grate and place your food directly above the heat. You can also create cooking ‘zones’ if needed by keeping 2 or 3 height levels of coals for medium, medium-high and high. Having different temperature zones is especially helpful if cooking different types of food at the same time or for shifting food if the outside is charring before the inside has had time to cook.

Indirect grilling is when the heat source is off to the side, allowing for radiant cooking and when covered, circulation of hot air, much like convection, roasting or baking. This method allows imparts a wonderful smoky flavor and allows larger pieces to be cooked through with out burning, keeping them nice and moist on the inside. It’s excellent for whole birds, roasts, full rib racks and any other larger cut that requires long, slow cooking at a moderate heat. For this technique, rake hot coals into two piles on the sides of your grill then place meat in the center of the grate. Some grills come with basket inserts for this purpose.

Ready, set, grill!

A longstanding but unscientific way to tell if your grill is hot enough to cook is ‘the hand test’. If you can hold your palm about 6 inches above the cooking grate for no more than 2 seconds, it’s high heat. If you can stand to hold it for up to 4 seconds it’s medium-high, 7 seconds, it’s medium. A better method is judging by appearance. If your coals are covered in a light grey ash and glow orange when gently blown on, they’re ready.

Quick tips:

Just before placing meat on the grill, wipe the heated grate with a lightly oiled cloth using tongs to prevent sticking.

Meat should be turned to cook evenly but just once – don’t fuss with it and don’t even think about squishing it or poking it with a fork. Be gentle. Use tongs for most cuts and a wide spatula for burgers. If your meat sticks to grate, it’s not ready to turn yet.

Keep a small spray bottle of water close by to extinguish flare-ups, especially when grilling marinated or sauced meats or cuts with a generous amount of fat, such as a duckbreast.

If you like to baste with sauce during cooking be sure to set some extra sauce aside at the beginning to avoid cross-contamination.

Also, always remember to use separate cutting boards and platters for your meats before and after cooking.

When cooking poultry and large roasts, use an insta-read thermometer to check for doneness.

Always rest your meat for at least 5-10 minutes before serving.

Grills gone wild!

As the weather warms and summer inches closer… the sizzling siren calls… the carnivores begin to stir… could it be?! Yes! It’s the start of GRILLING SEASON!

Carnivores unite!

There is something so enticing and primal about the simple act of cooking meat over fire. We are huge grilling fans at D’Artagnan. So much so, if you happen down the New Jersey Turnpike on any given weekday and are unknowingly seduced off the road at Exit 14 by the wafting aroma of sweet smoke, well, that’s probably our fault. Read more