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Posts tagged ‘buy d’artagnan’

A Salad Post (Scandalous!)

You don’t have to double check – this is the D’Artagnan blog, and you did just read the word “salad.” We are known as hardcore carnivores, but we are hungry omnivores with an appreciation for a well-composed salad. As long as there is some meat on it.

And it’s summer  – the perfect time to try one of our favorite salads, like this smoked duck and cherry salad that serves beautifully as a cold supper on a hot night.

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While this salad is perfect for brunch, it could easily satisfy as a dinner. The winning combination of bacon and eggs works well on a bed of asparagus.

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A somewhat less traditional salad, with the frisée and romaine lettuces lightly browned in butter, makes a delicious surprise.  Then the salad dressing is stirred in the hot pan. Now that is a salad! Watch Marcus Samuelsson demonstrate the technique in this video with Ariane. The rich red meat of squab deserves a bed of salad like this. Did we mention the plums wrapped in bacon? Oh, yeah.

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A yearlong favorite, the simplest salad of all: duck confit shredded and served atop your favorite greens.  Our recipe has an Asian flair, but you can dress the salad with a basic vinaigrette as well, with equally satisfying results. Get the confit crispy under the broiler for maximum effect. Recipe_Crispy_Duck_Salad_HomeMedium

While it seems minimal, this salad of thinly-sliced cucumbers offers a refreshing crunch when paired with lamb.  Is is salad? We will allow it.

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The classic Cobb salad gets a D’Artagnan spin with smoked chicken breast, tiny quail eggs and hickory smoked bacon. We must admit, it’s a a great salad.

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Ribeye Steaks with Bleu Cheese Sauce & Crispy Shallots

Creamy, cool bleu cheese sauce and crunchy shallot rings are the perfect foil for smoky and rich ribeye steaks – hot off the grill. Serve these beauties with your favorite potato dish and a crisp green salad.

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Ingredients

2 shallots, thinly sliced into rings
¾ cup whole milk
¾ cup all-purpose flour
¼ cup cornstarch
Oil, for frying
Coarse salt
2 cups crumbled blue cheese
¾ cup heavy cream
Freshly cracked black pepper
4 Bone-In Ribeye Steaks, about 20 oz. each

Preparation

1. Add shallots to a small bowl, cover with milk and allow to soak for about 30 minutes. In another small dish, mix together flour and cornstarch. Working in batches, using a fork, dredge the shallot rings in the flour mixture, coating evenly. Put battered rings aside on a plate. In a shallow skillet, heat oil to 350 degrees.

2. Again working in batches, fry battered shallots until golden brown and crisp. Drain on paper towels. Season with coarse salt and set aside.

3. In a small bowl, fold together blue cheese crumbles and cream. Season with pepper. Refrigerate until needed.

4. Heat grill to medium-high or heat coals in a charcoal grill until they glow bright orange and ash over. Lightly oil hot grates.

5. Let steaks stand at room temperature for about 20 minutes. Season both sides of each steak with coarse salt and freshly cracked black pepper.

6. Grill steaks for about 6 minutes on the first side, rotating 90 degrees at the halfway mark to create cross-hatch grill marks, if desired. Using tongs, flip each steak to the other side and grill for another 6 minutes, or until desired doneness. We suggest medium-rare, which would register 125 degrees on an instant-read thermometer.

7. Let steaks rest for 8 -10 minutes before serving, each with a generous spoon of blue cheese sauce. Top with crispy shallots.

Labor Day Sale

Save 15% off  grilling favorites for Labor Day all week at dartagnan.com.

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Flash Sale: 12 Hours Only!

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This limited-time offer is valid Tuesday 8/19/14 from 9:00 am to 9:00 pm EST. Offer may not be combined with any other offer or membership discount and is not valid on pending or prior purchases. Offer applies to product purchase only, before shipping and handling; standard shipping charges will be applied. Valid on select products, while supplies last. SHOP NOW!

Bacon & Cheese Pull-Apart Bread

Great for brunch, this golden bread is packed with flavorful bacon, cheese, and fresh herbs between each heavenly layer. Adapted from a sweet bread recipe by legendary baker, Flo Braker, this bread is sure to be a crowd-pleaser. Serve warm with unsalted butter for an extra decadent treat.

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Ingredients

2 cups bread flour
1 cup all-purpose flour
1 cup warm water
2¼ teaspoon active dry yeast
3 tablespoon sugar
¾ teaspoon salt
2 tablespoons unsalted butter, softened

for the dough

For the Filling

6 slices hickory smoked bacon, cooked and diced
3 cloves garlic, minced
¾ cup finely chopped soft herbs, such as flat leaf parsley, tarragon, chives, dill, and thyme
½ cup shredded cheddar cheese
½ cup grated parmesan cheese
4 tablespoons unsalted butter, melted
Coarse salt
Freshly ground black pepper

for the topping

Preparation

In the bowl of a stand mixer fitted with the paddle attachment, combine water, sugar and yeast. Allow to sit for 1 minute. Add salt and softened butter. Add 2 cups of flour and mix on medium speed until combined and a shaggy dough is formed.

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Switch to the dough hook, and with the mixer on low speed, the rest of the flour a few tablespoons at a time until the dough is formed.

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Knead until the dough pulls away from the sides of the bowl and becomes springy and pliable, about 8 minutes.

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Turn the dough out onto a lightly floured surface and form into a round ball. Transfer to a lightly greased bowl and cover with a clean tea towel. Allow to rise into warm location until doubled in size, about 90 minutes.

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Punch down the dough and turn out onto a lightly floured work surface. Allow to rest for a few minutes before rolling out into a 12 inch x 20 inch rectangle.

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Brush the dough with 2 tablespoons of the melted butter, then season with salt and black pepper. Sprinkle the diced bacon and parmesan cheese.

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Then add garlic, herbs and cheddar cheese evenly over the dough.

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Cut the dough into 6 equally sized strips.  A pizza wheel works well for this. Using a large offset spatula to lift the dough, stack the strips on top of each other.

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Cut the stacked dough width wise into 6 rectangles. A large chef’s knife works well. Stack the squares on top of each other, cut side up in a lightly greased 9 x 5 inch loaf pan. Once filled, drizzle the remaining butter over the top.

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Cover the loaf with a clean tea towel and allow to rise for about 45 more minutes.

Bake in a 350 degree F preheated oven for 35 – 40 minutes, or until the dough is golden brown on top and the center of the loaf registers 190 degrees F on an instant read thermometer. Remove from the oven and allow to cool for 30 minutes before serving.

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Sandwich Savoir-Faire

August is National Sandwich Month!

We think a sandwich is perfect anytime, but in the summer a sandwich makes a neat solution for a quick dinner or a picnic lunch. On a hot evening who wants to cook? Opt instead for a cold sandwich with choice charcuterie and a bottle of rosé. 

Sandwich Quote

We have already laid out a little history and a plan for sandwich domination here.

You may want to just feast your eyes on a few of our favorite sandwich ideas…like this peppery saucisson sec tartine with refreshing slices of cucumber.

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This simple chicken salad sandwich, made with smoked chicken breast and chorizo, was a smash hit at an office tasting.

Chicken Chorizo Sandwich

And though we advocate the cold sandwich as a summer meal, it’s hard to resist the lure of this pulled duck sandwich.

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Or the lobster roll with bacon, which is undoubtedly the perfect summer sandwich.

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A spicy pressed chorizo sandwich with cheese and red peppers satisfies the heat seekers.

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Our smoked duck breast works well in a banh mi sandwich, that perfect melding of French and Vietnamese cuisines.

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However you enjoy sandwiches this month, reflect on how this simple and portable meal has infinite varieties, from haute to humble.

 

“America is a confirmed sandwich nation. Everywhere you go you find sandwich stands, sandwich shops, and nine out of ten people seem to stick to the sandwich-and-glass-of-milk or cup-of-coffee luncheon.” –  James Beard

 

 

Summer Freezer Sale: Save 25%

Use this rare opportunity to save 25% off customer favorites including organic chicken, Wagyu beef, Rocky Mountain lamb and more. Those in the know shop early and shop hard, because quantities are limited and the deals are hot!

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We would like to highlight a few products that you might want to try while they are on sale.

A staff favorite, the Berkshire porterhouse pork chops weigh in at a whopping 16 ounces each (on average). Beautiful and juicy, they are pork at its best.

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Our pasture-raised beef brisket is ready for the smoker or a braise in the oven. Whatever method you choose, this hardworking chunk of flavorful beef will serve you well at dinners and outdoor parties.

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Guinea hen legs? Absolutely! Not eating guinea hen? You’re missing out on some dark, flavorful  meat.  They can be grilled or battered and fried like chicken legs.

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Our annual August Freezer Sale ends Sunday, August 17th, 2014 and quantities are limited so get shopping!

 

Go Wild for Wagyu with 25% OFF!

We’re have a sale on Wagyu beef this week!  For a limited time only, save 25% off our entire selection of Wagyu. Choose from gold-standard cuts like Boneless Strip Steak, buttery Beef Tenderloin or ultra-marbled Striploin. Buying a whole Wagyu Ribeye doesn’t just save you money – roasting on the bone gives you more flavor. And it gives you a lot of meat cred.

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Elevate your burgers with Wagyu Beef Patties. The 80/20 blend makes burgers so juicy, you won’t need condiments. And for something truly luxurious, try our Ultimate Burger Kit.

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Is your mouth-watering? Don’t delay, sale ends Thursday, July 31st at Midnight EST.

Sweet Bacon! Ideas for Eating Candied Bacon

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It’s a simple enough idea. Take something good (Berkshire pork bacon) and make it even better (add sugar and spice). If you can resist gobbling it up right out of the oven, you’ll have a smoky, sweet treat to play with.

Here is what you will need:

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Coat your bacon in the sugar and spice mixture, lay the strips on the rack and bake in the oven at 350 degrees until the bacon becomes golden and crispy. Now it’s candy.

Let it cool and then try adding it to things. For instance…candy breakfast.

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Try to stop eating these. We dare you.  This completely addictive snack will vanish at your next party. So make a big batch.

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And if there is room for dessert, we recommend a candied bacon sundae.

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Anatomy of a bacon sundae

How about you? What do you like to do with candied bacon?

Poutine or Disco Fries?

Poutine – that Canadian dish of exquisite perfection – is getting a lot of attention these days. This simple dish is nothing but french fries covered in a special gravy and topped with cheese curds.  But, oh, what a winning combination!

Food bloggers swoon over poutine and post photos all over the internet (go ahead, have a look).  Au Pied de Chochon in Montreal offers a version with foie gras (yes!) and a new restaurant called Big Cheese Poutinerie just opened in Chicago, offering 30 variations on the theme. Tucson residents can look forward to the August opening of the first U.S. Fries, a Canadian restaurant which will offer a poutine-centric menu.

Clearly the time has come to embrace poutine. And we are so ready.

Wait. Cheese curds?  Not impossible to find in the U.S. But it helps to be near a dairy or cheese factory, because these rubbery little chunks of salty cheese must be eaten fresh.  They are sometimes known as “squeaky cheese” because they squeak against your teeth when you bite down.

Poutine has been adapted in the U.S., specifically in New York City and parts of New Jersey, where restaurants offer “disco fries.”  By the late 1970s a hot dish of fries with beef gravy and shredded cheese was de rigueur dining for disco divas with a lot of alcohol in their systems at  2 a.m. Or at least that’s what we gather from the history page at the website Montreal Poutine.

For anyone living in Northern New Jersey during the past 35 years, disco fries have been a mainstay on diner menus. The Tick Tock Diner in Clifton, NJ offers disco fries with gravy and mozzarella 24 hours a day. A review on Trip Advisor calls them “the best disco fries in NJ.”

Eating in South Jersey Disco Fries

Disco fries. Photo from Eating in South Jersey blog

But they are NOT poutine.

The main difference between poutine and disco fries is the cheese. Cheddar or mozzarella cheese is fully melted over the heap of disco fries, unlike the cheese curds in poutine, which melt and soften, but remain whole and add a lot of chewy texture to the dish.

Apparently, you cannot even compare the two in front of a Canadian. We have one in our office and she became quite agitated at them even being mentioned in the same sentence. Sorry!

So we decided to make poutine D’Artagnan style, which means starting with duck fat fried potatoes. There is nothing better than duck fat for frying potatoes. We used 4 of our 7 ounce containers of it in this recipe. The great thing about duck fat is that you can reuse it (if it’s not burned), so let it cool and pour it into jar. Fry something else in it later. You will thank us.

Fries in the pan on the tray

One batch in the duck fat & parcooked fries on the rack.

 

Gravy

The gravy – beef & chicken stock with demi-glace

Our gravy is homemade with real chicken and beef stock, though we went a little too heavy on the chicken-to-beef stock ratio. A good dash of our duck and veal demi- glace balanced out the flavor and made the color a bit darker.

Fries in a bowl

After the second fry

Fries need to cook in hot duck fat twice. The first time for 5-8 minutes to par cook and the second time at slightly higher temperature to crisp and brown nicely.  This will only take a few minutes.

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The finished poutine

We tossed the fries in a bowl with a little gravy, then added the cheese curds, a little more salt and it was divine. If you can get cheese curds, we suggest you give it a try. And if you can’t, try them it some foie gras instead.