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Posts from the ‘Featured Recipes’ Category

D’Artagnan Poussin with Garam Masala

Welcome guest blogger Cherie Scott, who made the improbable journey from her birth place in India to a small town in Maine (with stops in Vancouver and New York City), where she now writes her aptly-named blog Mumbai to Maine. There she reconnects with her Indian-Portuguese roots through family recipes and nostalgic anecdotes – it’s a culinary journey across cultures and the Atlantic.

Garam masala is a common spice blend in Indian cuisine, like the blend herbes de Provence in French cuisine. It varies by region and family, but often contains black and white peppercorns, cloves, cinnamon, nutmeg, black and green cardamom pods, bay leaf, cumin, fennel, coriander, chili and even rose petals. Because it is so personalized, and often made fresh when needed, you will find that there is no single recipe for this mix. In Hindi, the word “garam” means warm, and “masala” means spice mix.  Following Ayurveda, the ancient healing system of India, the spices in garam masala should awaken all six senses, bring them into balance and inspire warmth in the belly. We think this recipe will do just that.

Garam Masala Poussin

Indian food cooked by Cherie Scott using D'Artagnan food

Cherie Scott’s garam masala poussins.

Ingredients

4 poussins
4 tablespoons of butter
3 teaspoons turmeric
1 teaspoon red chilli powder
2 teaspoons paprika
3 teaspoons of garam masala

Preparation

Pre-heat the oven to 425 degrees on convection.
Rinse the poussins gently under cold water.
Use a kitchen paper towel and gently pat them dry inside out.
Salt lightly.
Melt the butter in the microwave for 40 seconds, or gently in a small pot on low heat.
In the warm butter, add the turmeric, chili powder, paprika and garam masala. Let sit in the butter and infuse it gently.
Brush the birds with the spiced butter and make sure to brush the insides.
Place in a heavy bottomed pan in the oven for 30 minutes, uncovered.

 

Indian food cooked by Cherie Scott using D'Artagnan food

Infusing the butter with spices.

Indian food cooked by Cherie Scott using D'Artagnan food

Brush the poussins with the spicy butter.

Indian food cooked by Cherie Scott using D'Artagnan food

Massage the butter and spices all over – inside and out.

Indian food cooked by Cherie Scott using D'Artagnan food

Roasted poussins.

Meanwhile prepare the…

Chorizo Rice Stuffing

Indian food cooked by Cherie Scott using D'Artagnan food

Chorizo and basmati rice.

Ingredients

1 cup of basmati rice
1 package D’Artagnan chorizo, chopped into small chunks
4 tablespoons of ghee or clarified butter (EVOO is a fine replacement)
1 small Spanish or yellow onion
2 cloves of garlic minced
1 brown cardamom- semi-crushed to release flavor but not pods
8 black Malabar peppercorns- whole
1 large Turkish bay leaf
10 threads of saffron
1 3/4 cup of chicken stock

Preparation

Soak the rice in cold water for 15 minutes, drain well and set aside.
Use a heavy-bottomed round cocotte or Dutch oven.
Sauté the onions in the ghee or olive oil for 5 minutes on medium heat, do not burn.
Add the minced garlic and stir frequently.
Add the chopped chorizo and sauté for 5 minutes until the chorizo releases it spices.
Add the cardamom and large bay leaf, peppercorns and stir for 2 minutes mixing well with the chorizo.
Add the rice and sauté with the mixture for 30 seconds.
Add the chicken stock and saffron and stir well.
Bring to a boil on high heat and then cover and lower to a simmer for 15 minutes.

Indian food cooked by Cherie Scott using D'Artagnan food

Chopped chorizo.

Indian food cooked by Cherie Scott using D'Artagnan food

Fragrant spices in the basmati rice.

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Fluffy finished rice.

Serve this exotic rice with the spiced up poussins or alternately, allow the pilaf to cool first and then stuff the poussins before roasting in the oven. Either way, your palette is in for a treat!

Game Day Eats: Top 5 Wings for Super Sunday

When it comes to game day, chicken wings are pretty much required.  Check our recipes for something a little different for the fans.  And you can save 15% right now on both our Game Day and Charcuterie collections.

Top 5 Chicken Wings for Super Sunday

1. Without a doubt, our truffalo chicken wings will make an impression. They are just a slight tweak on the original buffalo wings recipe with Frank’s Red Hot sauce; instead of plain butter, we use black truffle butter. And it’s spectacular.

Truffalo Wings 5

2. Grilled harissa honey wings, Moroccan style. A little bit spicy, a little bit sweet. And with the yogurt dipping sauce, a little bit garlicky.

grilled-harissa-honey-chicken-wings-recipe

3.  Asian-style wings for the win. Chili and garlic and crispy fried wings spell V-I-C-T-O-R-Y in our book.

asian-sweet-chili-chicken-wings-recipe

4. Technically, these last two recipes are not wings. But surely drumsticks are as welcome at a game watching party. These duck fat fried chicken drumsticks definitely will be.

duck-fat-fried-chicken-recipe

5. Sticky balsamic and honey glazed drumsticks might make a mess, but every bite will be worth it. Have extra napkins on hand.

honey-balsamic-grilled-chicken-recipe

Game Day Eats: Top 5 Mains for Super Sunday

Looking for game day menu ideas? A cold afternoon in February seems like the perfect time for warming, hearty dishes and you can score a touchdown with our game day recipes. Plus you can save 15% right now on both our Game Day and Charcuterie collections.

Top 5 Main Dishes for Super Sunday

1. Cassoulet is nothing but French chili – granted, it has a lot of incredible cured meats and the heirloom Tarbais beans. It’s what chili dreams of becoming. Essentially it’s a hearty one-pot meal that is best enjoyed with lots of red wine.

Cassoulet in Cassole

2. Korean-style buffalo steak.  You can sear the steak in a grill pan if it’s too cold to cook outside. Or you could wear a coat. Either way, this smoky and sweet steak is a winner.

easy-korean-bbq-kalbi-buffalo-steak-recipe

3. Ribs. Is there anything so wonderful? These coffee-rubbed ribs are simple to make and will please everyone at the game. Baby back ribs are best on the grill, though we have enjoyed oven-braised ribs from first bite to the last lick of the bone.

baby-back-ribs-with-coffee-bbq-sauce-recipe

4. Big juicy meatballs can be messy (watch the sauce!) but are always welcome. This recipe can be enjoyed over pasta, but is perfectly delicious on its own, with a hunk of good bread to sop up the sauce. frankies-meatballs-recipe

5. Slow-cooked wild boar shoulder. Eat it on mashed potatoes, pasta or in a sandwich. This is the beginning of something delicious, saucy and oh, so tender.

slow-cooked-pulled-wild-boar-shoulder-recipe

6. How could we resist? It’s not really a main course, but it could be if you eat enough of it. This black truffle mac and cheese recipe makes an everyday food downright elegant. So fancy up your game-viewing party with a big batch of this creamy goodness.

truffled-mac-and-cheese-recipe

Look for our next game day post on chicken wings. You know they are required feeding.

Game Day Eats: Top 5 Sandwiches for Super Sunday

Looking for game day ideas? For some of us all the sport is in the kitchen.  Score a major win with our recipes for game day – from snacks and bites to full-on hearty meals. Plus you can save 15% right now on both our Game Day and Charcuterie collections.

Top 5 Sandwiches for Super Sunday

1. Deer, beer and bacon buns. While not a traditional sandwich, we love these for the convenience (and neatness), not to mention the presence of three ingredients we adore: venison, bacon and beer. Game meat on game day, get it?

venison-bacon-buns-recipe

2. These wild boar sliders are in keeping with the game theme.  Yes, wild boar shoulder makes a terrific pulled-pork style sandwich filler. Or should we say pulled boar?

bbq-pulled-wild-boar-sliders-recipe

3. Who needs a foot-long sandwich when you have a banh mi? Our smoked duck breast is easily sliced and layered on a baguette in this simple banh mi recipe.  It’s perfect to make ahead of time of the game, and offers great flavor combinations. Try substituting our duck rillettes for the smoked duck breast.

smoked-duck-bahn-mi-vietnamese-style-sandwich-recipe

4.  The Philly cheese steak burger.  Half sandwich, half burger, wholly satisfying. In place of the sliced steak, we made oblong wagyu burger patties. Yeah, it works.

philly-cheesesteak-burger-recipe

5. Lobster rolls with bacon. Need we say more? This is a special treat that we heartily endorse for any game day party – but it’s probably best for a small crowd. You want the buttery buns toasted and served immediately.

Recipe_Lobster_Roll_with_Bacon_HomeMedium

Stay tuned for hearty mains that will make game day even tastier.

Game Day Eats: Top 5 Snacks Foods for Super Sunday

What are you eating on game day? Score a major win with our recipes for every kind of game-viewing party, from snacks and bites to full-on hearty meals. And save 15% right now on both our Game Day and Charcuterie collections.

Top 5 Snacks Foods for Super Sunday

1. Super pigs in a blanket. Because our 1 lb. French-style pork and garlic sausage makes enough for everyone to enjoy a bite. Try it with Dijon mustard spread on each slice.

Recipe_Super_Pigs_in_a_Blanket_HomeMedium

2. Chorizo bites are gooey and cheesy and are studded with spicy chorizo sausage. What more could you ask for… besides seconds?

Recipe_Chorizo_Croquettes_HomeMedium

3. Dip. What party is complete without it? Our creamy recipe gets a wallop of umami from mushrooms. And the bacon doesn’t hurt, either.

mushroom dip blog

4. If it’s umami you are after, look no further than our game sausage stuffed mushrooms.

game stuffed mushrooms 2

5. We like a sweet ending, too. But when dessert has a little bacon on top, now you’ve got our attention.  Try it yourself – these maple bacon doughnuts are a revelation.

maple-bacon-doughnuts-recipe

Stay tuned for our next post on drool-worthy sandwiches for your game day party.

The Glorious Twelfth

Every August 12th grouse hunting season begins in Scotland – the day is called the Glorious Twelfth. In the United Kingdom, the start of the red grouse season is much anticipated, and since the Game Act passed in 1831, it has been diligently celebrated with much shooting and chasing of grouse (the season ends December 10). This is the earliest of the hunts in the season, so it was determined by law that no grouse would be had before August 12th.

It’s always a competition among chefs to be the first to serve grouse. This has been taken too far, as in London at the end of the 19th century, when the famous chef, Louis Eustach Ude, was hauled into court for serving grouse at Crockford’s Club before August 12th and was fined and reprimanded. The Scottish lord who had tattled on him came back to the Club to make sure grouse was no longer on the menu. Satisfied it was not, he ordered salmi de fruit defendu (salmi of forbidden fruit). The forbidden fruit was, of course, GROUSE!

wild-scottish-grouse-recipes-and-uses_HomeMedium

The red grouse is endemic to the British Isles, developing, as most island species in complete isolation. The red grouse is sometimes called “moorbird” in Scotland, since it lives in the moors amidst the heather. Grouse eat the shoots, seed, and flowers of the heather, will eat berries and insects, and have been known to cruise newly mown oat fields to pick up leftovers and fatten themselves for winter.

The male grouse is larger than the female, for whom the males will perform rather extravagant courtship dances that have been translated to folk dances imitating the male bird’s moves in both the Alps, and on the American prairies (winters must be very long for this to have become a tradition).

Many grouse habitats in the UK are managed by gamekeepers who burn small patches of heather in late winter to create new shoots for the grouse and manage predators to give the birds a chance of survival before hunting season begins. The hunt begins with dozens of “grouse beaters” crashing in the brush to frighten the birds into taking flight so they can be shot by sportsmen. Dining on pheasant, quail and grouse served from giant silver-domed dishes from sideboards the size of airplane runways has come to represent a certain country lifestyle of the British ruling class that is fading in the 21st century.

Grouse

Red grouse average 10 to 12 ounces dressed weight, and might be considered an acquired taste. The meat is dark, reddish and quite unlike its relative the chicken. There’s no other way to say it: grouse is gamey. Although grouse is popular in Europe and the UK, it is a taste shared primarily by the hunting community in the U.S., but is not common on America’s supper tables. That should be changed. The problem is, it’s illegal in the U.S. to sell shot game, and grouse don’t respond well to farming so they are not as available as they might be.

But never fear! D’Artagnan imports red grouse from Scotland during the hunting season. The birds are hunted on controlled preserves, where the balance of the moors and the grouse population are carefully managed. Wild, heather-eating and delicious, the little birds are remarkable when prepared well. Care must be taken when eating wild grouse, as there will be actual shot in the meat—not good for the teeth.

Although grouse is usually roasted and served whole, Queen Victoria’s beloved Prince Albert was fond of famous chef Alexis Soyer’s Grouse Salad. This was made with hard boiled eggs, anchovies and pickled vegetables (beets and gherkins), tarragon chervil, shallots, chili vinegar and sugar in a cream enhanced mayonnaise and roasted grouse (either the cut up whole bird or just the breast) on a bed of lettuce. The chef warned the shallots might be too much for the ladies and that this was a salad better for the gentlemen.

Grouse may be for the adventurous palate, but if you are game to try, Deana Sidney, who recreates and interprets historic recipes on her blog Lost Past Remembered, has a recipe for grouse using an aged Madeira. And Hank Shaw at Hunter, Angler, Gardener, Cook has many grouse recipes, and he actually hunts his own in California.

Deana Sidney Grouse Recipe

A short art film by Zachary Heinzerling called “Hugh the Hunter,” is about the grouse hunt on Scotland, and on this particular Glorious Twelfth, will be screened at Postmasters Gallery in New York City. In fact, it’s dinner and a movie; we provided quail and Ghetto Gastro is cooking them for a game repast.

G12

Fiery Goa Pork Vindaloo

Cherie Scott 2Welcome guest blogger Cherie Scott, who made the improbable journey from her birth place in India to a small town in Maine (with stops in Vancouver and New York City), where she now writes her aptly-named blog Mumbai to Maine. There she reconnects with her Indian-Portuguese roots through family recipes and nostalgic anecdotes – it’s a culinary journey across cultures and the Atlantic.

I was only 6 when I tried my first pork vindaloo. I will never forget that first bite: the tart but tender pork made my mouth pucker as my eyes widened in pleasant surprise. It was truly the first culinary roller coaster ride in my mouth. I had to have more!

As a little girl, I thought of vindaloo as a grown-up dish. The flavors were intense. I never questioned what went in it to make it so delicious. I just ate multiple helpings of it as my mother recalls. But over the years, I’ve developed a curiosity about its origins and what gave this signature Indo-Portuguese dish a special spot in my mother’s culinary repertoire.

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D’Artagnan Chorizo and Maine Little Neck Clams in a Spicy Seafood Broth

 

Welcome guest blogger Cherie Scott, who made the improbable journey from her birth place in India to a small town in Maine (with stops in Vancouver and New York City), where she now writes her aptly-named blog Mumbai to Maine. There she reconnects with her Indian-Portuguese roots through family recipes and nostalgic anecdotes – it’s a culinary journey across cultures and the Atlantic.

Cherie Scott 2

I came up with this tasty dish as I was driving my daughter to school one morning. As a full-time working mom I always struggle with having to make quick but delicious meals for my husband and daughter. We are all starving when we get home from work and after-school activities. I feel the pressure to deliver dinner with flare and flavor. Over the years, I’ve learned that a well-stocked pantry and fridge are truly my best friends in the kitchen! And, it’s comforting to know that I can come home to them and they always make me feel like a fabulous gourmet chef.

I had a package of D’Artagnan chorizo in my fridge and I knew it would pair well with seafood – my Portuguese roots always re-surface when I’m on the spot!

On my way back to work after dropping off my daughter I noticed a sign on the road: Little Neck Clams $3.99/lb. What goes better with chorizo then fresh clams? I could almost picture myself opening up the package of the chorizo, bursting with fresh garlic, paprika and perfectly seasoned pork waiting to rub shoulders with those fresh briny clams.Clams & chorizo 4

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Bonus Burgers for Memorial Day

Our celebration of National Burger Month brings us to our final burger: the Breakfast Burger. Now, we all know that the burger is a perfect meal. It may contain all the food groups depending on how you dress it. So why not eat it for breakfast or brunch?

A buffalo burger is topped with cheddar cheese, hickory smoked bacon, and a soft-cooked egg before being sandwiched in a toasted English muffin that’s dressed with Bloody Mary mayo.

And our friends at Brooklyn Brewery have paired this burger with one of their fine beers. After all, what’s better than a burger and a beer?  A light Pilsner fits the bill for this burger, whether you enjoy it for breakfast, lunch or dinner.

7 Breakfast-Burger

But wait, there’s more. With Memorial Day coming and burgers on the brain, here are some bonus burgers and beer pairings for your holiday weekend.

Buffalo-Bleu-Cheese-Burger

Our classic Buffalo Bleu Cheese Burger with bacon is a crowd-pleaser. And with a bottle of Brooklyn Brewery Brown Ale (or two) it’s bound to be a hit at the backyard party.

Ultimate-Wagyu-Burger

Our upscale burger – the Ultimate Wagyu, Foie Gras and Truffle Burger – easily goes from white tablecloth to picnic table. Keep it classy with a big bottle of Brooklyn Brewery’s Local 1, which is a Belgian-style strong golden ale.

Mushroom-Buffalo-Burger

If you love mushrooms, this burger is for you. There are layers of flavor in the Ultimate Wild Mushroom Buffalo Burger, which starts with seasoning the patty generously with porcini powder. If that’s not enough umami for you, the truffle butter and wild mushrooms will bring the rest. Pop the cork on a bottle of Brooklyn Brewery’s Local 2, a Belgian-inspired dark abbey ale.

 

 

Burger Week No. 6: The Hot & Spicy Burger

In honor of National Burger Month, we’ve been sharing a burger recipe every day.

Today it’s the Hot & Spicy Burger, made with spice-crusted Wagyu beef, pepperjack cheese, chipotle aioli, crispy fried jalapenos and a cheesy kaiser roll. You like it hot? Try this one on for size!

Brooklyn Brewery shared their picks for beer pairings, and their IPA is the perfect beer to refresh the palate between every spicy bite.

6 Hot-&-Spicy-Burger

You can save $10 off any order of $100 or more at dartagnan.com this week. That means more burger for your buck.

Offer valid until 11:59pm EST, Sunday, May 17th, 2015 only. No promo code needed.