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Posts tagged ‘dartagnan foods’

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 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.

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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.

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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.

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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.

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

New Steak Gift Sets

Just in time for the gift-giving season, here are three new ways to share your love of steak. Each collection is offered at a special price for the holiday season. Click through the links to get more details.

Our marbled and flavorful beef comes from cattle raised exclusively for us by a cooperative of ranchers committed to strict protocols of humane animal husbandry. No antibiotics, hormones or steroids are ever used, which means the cattle take a little longer to come to market, but that’s fine with us. A stress-free lifestyle produces tasty results.

The Triple Play – 4 Boneless Ribeye Steaks. 4 NY Strip Steaks. 4 Filets Mignons. That’s 12 pieces of extraordinary steak that you can enjoy at home, share at a dinner party, or give as a gift to some lucky carnivore.

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Then there is the Filet Mignon Special – for those special occasion dinners – with 8 tender petite steaks.

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For those with a fondness for the ribeye steak, meet the Ribeye Lover’s Collection.  With 4 each of our boneless and bone-in ribeye steaks, the only question is: what will you do with 8 juicy ribeyes steaks?

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Introducing a New Pork Chop

There’s a new cut of pork in town.

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What the New York strip steak is to beef, this chop is to pork. And that’s why we call it a NY strip chop. This uncommon Berkshire pork chop is cut from the short loin and offers all the flavor and texture of heritage pork.

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In other words, this is not a pale “other white meat” situation. Berkshire pork is known for its richness, dark color and mind-blowing porky flavor. You’ll find all that here. This chop has plentiful marbling, heft and tenderness going for it. All the things you look for in pork.

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Nice marbling.

These meaty pork chops weigh in at 12 ounces each, on average.  And there is a little bit of bone left in. We love cooking meat on the bone – it always has more flavor. They are offered in a four pack –  two packs of  two chops  – because what would you do with just one?

Easy to cook (and even easier to eat) this new chop will quickly become a favorite at the grill or stovetop. If you love pork chops (and who doesn’t?), then give this New York strip chop a try.

About Our Berkshire Pork

Our mission is to find farmers that share our vision of a more humane and sustainable way of rearing livestock. We respect our place in the food chain, and see farmers as true stewards of the land and environment. This is why we build real relationships with our farmers, and work only with those who respect nature and focus on the best animal welfare practices.

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A sow with her piglets in an individual hoop house.

Our Berkshire hogs are happy hogs, raised by a cooperative of small farms in Missouri at the foot of the Ozark Mountains. This group of about a dozen family farms raises Berkshire and cross breeds, which we refer to simply as “heritage.”

The hogs are fed on pasture, with access to water and supplemental grain consisting of corn, soybeans and rolled oats. No pesticides, animal by-products or fishmeal are allowed. The majority of the farms are sustainable “circle farms” that grow and grind their own feed for the pigs. Families of pigs are left together, to forage and frolic outdoors in pasture land. The indoor spaces offer at least 15 square feet of space per animal, and sows are never put in gestation crates.

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A happy hog enjoying some forage.

The cooperative is strict about banning the use of antibiotics and hormones on each farm and limiting the number of hogs the farms raise. They seek to add another farmer to the cooperative before they add more pigs to any one farm, making the process more humane for all concerned. They are paid a premium for their humanely-raised pork, making the small family farm a profitable business, and proving that there might be a future in the old breeds after all.

 

Time to Pre-Order Your Turkey!

Every year we get a limited number of turkeys. It’s just part of doing business with small farms. That’s why we encourage you to pre-order soon, to ensure best selection. We say pre-order because we won’t start shipping until just before Thanksgiving – on Friday Nov. 20th to be precise.

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We offer organic turkeys in a wide range of sizes. This organic bird has been described as the “best turkey ever” by many of our customers. Once you go organic, you can never go back to commodity turkey again. You can learn more about these turkeys and pre-order here.

A very fine bird is the heritage turkey. This one is not available in large sizes, because the old breeds just can’t grow that big.  Heritage breed turkeys have deeper flavor and darker meat; they taste like turkey used to. And if you are feeding a crowd that likes white breast meat,  you may want  to supplement with a turkey breast. The heritage breeds just don’t boast as large a breast as the modern broad-breasted white turkeys. Please note that we have even fewer of these rare birds. Learn more about how they are raised and reserve yours today.

And for the adventurous eater, we offer wild turkey.  These are turkeys in their natural state – the largest size is only ten pounds. They do not feature a prominent breast. It will be a very authentic Thanksgiving with one of these birds on the table.

For those who don’t want turkey at all, we also offer capons and geese. These birds are more traditional in Europe and are ideal for smaller groups.

Questions?

Read our guide on roasting your big bird for the holiday.

Check our recipes for the holiday table.

 

 

Enter Our Giveaway!

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Enter to Win a $500 D’Artagnan Online Shopping Spree!

One winner selected Monday, December 7, 2015
One winner selected Tuesday, December 22, 2015

To enter the giveaway (powered by Rafflecopter), click here and follow the instructions. Get extra entries for sharing on Facebook and Twitter!

 

*The D’Artagnan 2015 Holiday Giveaway is open to legal U.S. residents at least 18 years of age at the time of entry. Valid entries must be submitted between 00:00:01am EST November 5, 2015 and 11:59:59pm EST December 21, 2015. NO PURCHASE NECESSARY. VOID IN PUERTO RICO, RHODE ISLAND & WHERE PROHIBITED BY LAW. Sponsored by D’Artagnan, LLC, 600 Green Lane, Union, NJ 07083. See official rules for full details. View our privacy policy.

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.

Read more

A Summer to Savor & SAVE!

Our new organic chicken – in butcher cuts – has been quite popular.  While we are huge advocates of roasting the whole bird, we appreciate the convenience of these trays of thighs, wings, drums and chicken breasts. Especially when feeding a party.

This week you can save 15% off all chicken – our Green Circle chicken, chicken sausages, smoked chicken breasts, poussin and all the rest. It’s time to cook some chicken! FB_ChickenSale

We like this recipe for sticky drumsticks, which are grilled and then generously glazed with balsamic vinegar and honey marinade.

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Or go the classic route and make fried chicken drumsticks … with duck fat.
duck-fat-fried-chicken-recipeAnd if you make some particularly delicious-looking chicken, snap a photo and share it with us on Facebook, Twitter or Instagram. We always love to see what’s cooking!

 

12-hour SALE today!

It’s a FLASH sale! Save 30% off a wide selection of favorites today only at dartagnan.com.

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All offers valid while supplies last on new orders placed during the sale period listed above. Freezer Sale offers may not be combined with other promotions.

12-Hour Sale on Foie Gras

Some people remember that July 1, 2012 was the day the California ban on foie gras went into effect. Of course, that ill-conceived law was overturned on January 7, 2015, to much rejoicing and popping of champagne corks. We traditionally mark the day with a special on foie gras.

So for you lovers of the good stuff, it’s time to enjoy with abandon.  And to encourage you, all foie gras is 20% off at dartagnan.com for 12 hours only.

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