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Posts from the ‘Featured Recipes’ Category

Burger Week No. 4: Maui Burger

To celebrate National Burger Month this May, we are posting a week of burger recipes,  one per day.

The Maui Burger will give your backyard barbecue some island style. Our wagyu beef burgers are marinated in teriyaki sauce before being cooked over flame, then topped with duck bacon (why not?), grilled pineapple and extra-creamy Japanese mayo.

And because nothing is better than a burger with a beer, our friends at Brooklyn Brewery have paired each of our burgers with one of their fine beers. This one required something extraordinary and K is for Kriek fit the bill.  This dry, tart, fruity and dark beer has a lot going on (including a 10.1% ABV). Learn more about the process of making this complex beer right here.

4 Maui-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.

Burger Week No. 3: The Caprese Burger

May is National Burger Month and we’re celebrating with a week of fresh burger recipes,  like this Caprese Burger. The mini patty is made with wagyu beef and ground veal then topped with burrata cheese, tomato and fresh basil. These are technically sliders, which means you can eat a few.

To make things more interesting, our friends at Brooklyn Brewery have paired each of our burgers with one of their fine beers. The Caprese Burger’s Italian nature is paired with Ama Bionda, a big bottle of beer.  Designed by Brewmaster Garrett Oliver, and made in Italy with three types of hops, orange blossom honey and water from an ancient Roman spring, this beer is the result of a special collaboration.

3-Caprese-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.

 

Burger Week! No. 2: The Upstate Burger

Since May is National Burger Month, we’re celebrating with a new burger recipe every day for a week.

And to make things more fun, our friends at Brooklyn Brewery have paired each burger with one of their fine beers.  The Upstate Burger strikes the perfect balance between salty and sweet, crunchy and soft. There’s candied bacon and caramelized onions, but it’s the unexpected addition of thin slices of Granny Smith apples that bring it over the top.  It’s as though it was made for Brooklyn Brewery’s Greenmarket Wheat beer, which contains wheat, malt and hops from Upstate New York.

2 Upstate-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.

Burger Week No. 1: So-Cal Burger

May is National Burger Month and we’re celebrating with a week of fresh burger recipes.

Our first is the So-Cal Burger, with our pasture-raised beef that is seasoned with herb salt then crowned with Jack cheese, creamy avocado, tender baby lettuces, and a generous swath of sun-dried tomato mayo.

And our friends at Brooklyn Brewery have paired each of these burgers with one of their fine beers. After all, what’s better than a burger and a beer? Their Weisse-style Greenmarket Wheat beer is the perfect pick for the So-Cal Burger.

1-So-Cal-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.

 

Ideas for Leftover Ham

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. For the in-depth story on the inspiration for the mousse, plus lots of historic photos, visit her blog.  

I abhor wasting food, so I was thrilled when one of our finest chefs, Dan Barber of Stone Barns, opened a 2-week pop-up restaurant in NYC recently called WastED with an eye to changing the conversation about what gets tossed.

Here, for $15 a plate, diners were treated to bruised vegetables, imperfect fruit, fried skate bones and odd animal parts that were often tossed. Things like cauliflower hearts, broccoli and kale stems, even juice pulp was pressed to make ‘hamburgers’ –– all found great new roles at the table. Diners were not disappointed. A bit of ingenuity and cooking talent turned waste into delicious food. If you turn your mind to it, aprés-holiday dinners provide the perfect opportunity for letting nothing go to waste and making many great meals instead of turning into science experiments in the fridge. It also gives a great deal of satisfaction to know that you are fighting the statistics –– up to 40% of our food is thrown away each year.

We all know the after-holiday challenge. The holiday is over and your fridge is stuffed to the gills with leftovers. I spend more time scouring the web for recipes for leftovers than I do making the dinner in the first place. And that makes sense. A good piece of ham can provide many meals to follow – from the redo of the first dinner, to sandwiches, scalloped potatoes and ham-bone-flavored pea soup with the last little bits.

When dinner is done, the leftover pâté, meat, gravy, cream and stock can fairly quickly become fabulous meals and snacks. Even the sliced stale bread can be toasted for your mousse, and stale rolls buttered and toasted for deviled ham.

For these tasty dishes, leftovers can be used easily. Should you not have gravy, a velouté is quick to make as is aspic and great for lunches with a salad or snacks on their own.

Deana Ham Pic 1

Ham Mousse Alsacienne (based on Escoffier’s recipe)

½ pound D’Artagnan applewood smoked ham, skin removed and roughly chopped
1/3 cup velouté or meat gravy
½ c aspic (recipe follows)
2/3 cup heavy cream, whipped
½ to 1 teaspoon Escoffier spice mix (recipe follows)
salt to taste (some ham is very salty so you may not need it)
½ to 1 cup D’Artagnan foie gras medallions with truffles (depending on size of your mold)

Put the ham in a food processor and process till finely chopped. Add ¼ c of the aspic, the velouté and the heavy cream with the spice mix. Process till smooth. Taste for seasoning and spread smoothly in a dish. Chill. While this is chilling, take the foie gras and put into a mold. Put into the freezer for about 20 minutes. Take the ham mousse out of the fridge. Warm the mold with your hands or a hot towel and then tap the foie gras onto parchment — smooth any rough bits. Use a wide spatula and place on the ham mousse. Pour the remaining aspic over the mousse. It will just cover the molded foie and pool on the ham mousse. Chill until the aspic is set and serve with cornichons, mustard, green peppercorns and bread or toast.

Aspic

1 cup of chicken stock
1 package of gelatin
1 egg white and shell
salt to taste
1 tablespoon Madeira

Put ¼ c stock in a pan and warm and add the gelatin. Stir till dissolved. Add the rest of the stock, the egg and the shell, stir and simmer for 15 minutes. Pour the stock and egg through 2 thicknesses of cheesecloth. DO NOT SQUEEZE. Just let the stock drip to keep it clear. Add the Madeira and reserve.

* If you don’t want to make aspic, you should add 1T Madeira to the ham mousse. The aspic is delicious though so I do encourage the extra step.

Velouté

1 tablespoon butter
1 tablespoon flour
1 cup stock
2 mushrooms, chopped (optional)
pinch of salt to taste

Put the butter and flour in the pan and cook for a few minutes, add the stock slowly, stirring until all the stock is added. Put the mushrooms in the velouté and simmer at very low heat for 15-20 minutes. Strain.

Escoffier Spice Mix

1 bay leaf
3 pinches thyme
3 pinches coriander
4 pinches cinnamon
6 pinches nutmeg
4 pinches cloves
3 pinches ginger
3 pinches mace
10 pinches pepper
1 pinch cayenne

Blend all in a spice grinder or mash the bay leaf and blend with the rest.

Deana Ham Pic 2

And here is another leftover ham recipe – it’s very simple to do and lovely to eat. Serve on crackers, flat bread, a slice of baguette, or a toasted stale roll.

Deviled Ham

1/3 cup minced onion
¼ cup butter
1 tablespoon dry mustard
1 tablespoon flour
hefty pinch cayenne
1 cup scalded cream (you may want to add more after you chill it if it isn’t creamy enough)
2 cup ground D’Artagnan applewood smoked ham, skin removed and roughly chopped
2 tablespoons Dijon mustard
1 tablespoon freshly grated horseradish (or bottled) or to taste (I added 2 tablespoons because I love horseradish)
2 teaspoon white wine vinegar if you are using freshly grated horseradish
Salt & pepper to taste

Pickle relish, sweet pickle or sour cornichons to serve (optional)
watercress (optional)

Sauté onion in butter till soft. Add the mustard and flour and make a roux. Add the cream and simmer for 15 minutes. Remove from heat, add the ham and chill. Add the horseradish and salt and pepper to taste (ham is usually salty enough … so see what you think). You may want to add more cream after it chills if it is too stiff. Also, it is better the next day.

 

 

6 Brunch Ideas We Love

Brunch, a brilliant combination of breakfast and lunch, is often the most anticipated meal of the week. This best-of-both-worlds feast is perfect for those lazy weekend days when sleeping in is a must. Brunch is usually served between 10 a.m. and 2 p.m., and in terms of food, anything goes. While we like a leisurely lunch at a restaurant, there is something about making your own brunch at home, and maybe in pajamas. If you are of the same mind, here are six of our favorite recipes for a satisfying brunch at home.

1. Rich and creamy shirred eggs with bacon and chives are not only delicious but ridiculously easy to prepare. Perfect for brunch!

Recipe_Shirred_Eggs_with_Bacon_HomeMedium Read more

5 Braise-Worthy Recipes

With 15% off all the cuts fit to braise right now, let’s look at some classic recipes for braising, shall we?

1. Rabbit. This Irish recipe by the inimitable Colman Andrews has hard cider in the braising liquid. Which is also really nice for drinking while your rabbit simmers.

Recipe_Braised_Rabbit_CAPT Read more

Valentine’s Day at Home: Dessert

We are definitely known for the savory things in life.  Bacon? We’ll come running. But when there’s chocolate with bacon in it, we’re running even faster.  If you feel the same way, and want something a bit unconventional for your Valentine’s Day dessert, have a look at these recipes.

Bacon brittle is our go-to for holiday gifts. This sweet and savory combination is delightful to munch on any time, but you can serve it with vanilla ice cream for an unexpected twist on dessert.

Recipe_Bacon_Brittle_HomeMedium Read more

Valentine’s Day at Home: The Main Event

What’s for dinner on Valentine’s Day? For those who like eat in, here are a few inspirational recipes.

If you’re cooking to impress and are not intimidated by a classic dish, our Tournedos Rossini offers a trifecta of flavors: filet mignon, foie gras, black truffle. Surprisingly simple and totally decadent.

Named for the composer Rossini and created by one or another of the famous chefs of the nineteenth century. Was it Carême? Escoffier? Or Dugléré? Whoever was responsible, we thank him.

tournedos rossini1

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Valentine’s Day at Home: The Apps

For many of us, cooking at home for (or with) someone we love is the ultimate way to spend Valentine’s Day. Why leave your cozy cocoon when all you need is right there? If you are a member of this romantic tribe, we have a few fun ideas for dinner à deux.

One way to make the evening special is to include luxurious ingredients. Caviar is the ultimate “special occasion” food, and it is reputed to be an aphrodisiac. Famed lover Casanova was known to enjoy it, and on the other end of the spectrum, Henry Kissinger said of it, “I’d do anything for caviar and probably did.” If you are sharing dinner with an avowed caviar fan, then by all means, pop open a tin.

Caviar Crackle 4

D’Artagnan Ossetra-sized Malossol caviar

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