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Posts tagged ‘wagyu beef’

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.


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.


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.


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 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. 5: The Philly Burger

It’s National Burger Month, so we are posting a week of burger recipes,  one per day.

Today’s burger is a salute to the Philly cheese steak sandwich. Our Philly Burger consists of seasoned Wagyu beef patties, pan-seared with a bit of butter for a tasty crust, and topped with sweet sautéed peppers and onions, melted provolone cheese, then served in a classic hoagie roll. Be sure to have extra napkins ready because this two-handed burger is super juicy.

Our friends at Brooklyn Brewery have paired each of our burgers with one of their fine beers. The Philly Burger is paired with Ama Bionda, a big bottle of beer, which you can think of as a wine. 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.


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

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

New Year’s Eve with Ariane

The Epoch Times has reported Ariane’s official New Year’s Eve plans. She’s going to ring in 2015 quietly, at home with a few friends. Those friends include Chef Hélène Darroze and Chef Bernard Liberatore, so the food needs to be great.

Fantastic Four!

L – R: Helene Darroze, Gabrielle Hamilton, Barbara Lynch, Ariane Daguin.

You know it will be.  Ariane is  going to provide the best ingredients from D’Artagnan: caviar, foie gras and mangalica ham. It’s shaping up to be a lavish feast. In a last-minute change Ariane decided to serve Wagyu striploin instead of lobster, because, hey, it’s Wagyu.

Mangalica Ham with DArtagnan Stand

D’Artagnan bone-in mangalica ham on the carving stand

We’ll have to wait and see how this crowd of kitchen luminaries decides to cook it all up. You can bet we’ll be asking Ariane for photos!


Our recipe for caviar and creme-fraiche on baby potatoes

As for drinks, don’t worry about this crowd. Ariane will serve Pousse-Rapiere, which is the aperitif of choice in Gascony. This can be replicated at home with Armagnac, sparkling wine and a slice of orange. But the “push of the rapier” is quiet strong, as this amusing blog post attests. If you don’t have the special flute with a rapier on the side for measuring, no worries. Substitute a champagne flute. And check this site for more information about this delightful cocktail.


We wish you all a Happy New Year full of tasty adventures. And let us know how you spend the evening – and what you eat! Salut!



Roasting for the Holidays

What are you roasting for Christmas this year?

It seems fitting that a holiday gathering should center on a piece of roasted meat. Thanksgiving has the turkey, but at Christmas there’s room for more culinary expression.

While technically not a roast, something we always recommend for a big party is the cassoulet. An iconic French dish of beans and cured meats, the cassoulet has come into its own the past few years. Lots of restaurants are serving it, in all kinds of variations. Our recipe kit is the classic version from Southwest France, as you would expect. This one-dish meal serves up to 12 people, making it ideal for a holiday meal.

This is the natural "crust" that is formed on a cassoulet. No crumbs required.

This is the natural “crust” that is formed on a cassoulet. No crumbs required.

The Christmas goose. Without Dickens, would we all yearn for a roasted goose on the table? When you want to invoke tradition, and do it with flare, this is the bird for you. With dark meat and incomparable flavor, a goose is ideal for a smaller crowd – say 5 to 7 people.

Roasted Goose

Roasted Goose, a la Dickens

Another well-established European tradition is the capon. Bigger than a chicken, with more robust flavor, plus a lot more breast meat, the capon is a crowd-pleaser.


A juicy capon for Christmas.

Many families roast a turkey at Christmas, and it’s a solid choice, because it feeds many and is a little more mainstream than a goose or capon. We like ours with black truffle butter under the skin, just to keep things interesting.

D'Artagnan Food products

Black truffle butter serves to flavor and baste the turkey.

For those with a taste for red meat, there’s always Wagyu beef. This 3- or 4-rib roast is the last word in luxurious dining. There’s not much to do when it comes to roasting this epic piece of beef – just be sure not to overcook it. You want to err on the side of rare to maintain the exquisite texture and flavor.


The Wagyu beef standing rib roast in all its glory.

No, we did not forget the holiday ham. Ours is made with heritage-breed pork and is smoked over real applewood. All you need to do it glaze it and pop it in the oven for a superb meal of impressive proportions.

DArtagnan 2013_705A

Our heritage ham all glazed and ready.

Whatever you decide to place at the center of your holiday feast, you’d better order fast for delivery before Christmas! Monday, Dec. 22 is the last chance!

Wagyu Standing Rib Roast

When it comes to serving an impressive meal, whether for a  holiday or a celebration, this Wagyu beef prime rib roast will be there for you.

Little embellishment is needed for this gorgeous rib roast – just salt, pepper, and a very hot oven. Starting the roast at a high temperature will create a beautiful crust which will add tremendous flavor and seal in the juices. Cooked to medium-rare, this Wagyu prime rib is melt-in-your-mouth tender. It should serve 6 to 10 people, depending on whether you get a 3- or 4-rib roast. And how hungry the people are.



Wagyu  beef rib roast, 3 or 4 bone
Kosher salt
Freshly cracked black pepper


1. Remove the roast from the refrigerator about 1 hour prior to cooking.

2. Preheat the oven to 450 degrees F.

3. Generously season the meat on all sides with kosher salt and freshly cracked black pepper. Place roast fat side up in a rack on a shallow pan. Roast for 25 minutes.

4. Reduce the oven temperature to 350 degrees F and continue to roast for about 15 minutes per pound, or until an instant read thermometer reaches an internal temperature of 130 – 140 degrees F, for a medium-rare center.

5. Allow the roast to rest on a cutting board for at least 15 minutes before carving. Spoon warm pan drippings over, if desired.

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.


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.

Ultimate Burger Graphic

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

Super Bowl Sunday, the Meat of the Matter

For something beyond finger food…that will stick to the ribs and help absorb some of the alcohol on game day, here are our picks.

You can’t go wrong with chili. It’s a one-pot, make-ahead meal that can be ladled out in haste between plays. Melt some cheese on top, serve with corn chips. Or with bacon cornbread. Everyone loves chili. We take ours with buffalo, thank you. 

Chili & Cornbread banner vertical

For a variation on the theme, this tomatillo and lamb stew is hearty, warming, and a lovely surprise for your Super Bowl guests. You might serve it with tortillas to soak up the luscious juices.


Tomatillo Lamb Stew

Forget about the Velveeta shortage and try eating real macaroni with real cheese. And real truffles.

Whether you follow directions and make individual ramekins of this decadent mac ‘n’ cheese, or  whip up a huge batch and dole out spoonfuls, this is a dish not easily forgotten. Which is to say that when truffles and cream meet over noodles of any kind, there is true magic.  Get good at making this, because it will be requested again and again.


Black Truffle Mac ‘n’ Cheese

No sooner do we think of mac-n-cheese than sliders come to mind. Did we promise a foie-gras-free zone? Sorry about that! These buffalo mini burgers with foie gras are too tempting. Not to worry, it’s just our medallion of foie  gras with truffles, which we treat as a spread in this recipe. So easy! The sweet-sour tangy flavor of the onion marmalade balances this burger beautifully.


Buffalo Burgers with Foie Gras Spread and Sweet Onion Marmalade

Class up the party with a massive Berkshire pork loin, prepared simply: stuffed with garlic and herbs, rolled, tied and then roasted. It’s an easy way to serve up to 10 people and it sure looks impressive.


Garlic Roasted Pork Loin

And there’s always ribs. Glorious ribs. Smoky, sweet, sticky ribs. Roasted in the oven and slathered with sauce…pork spare ribs or St. Louis style, beef short ribs or even wild boar ribs …  we never saw a rib we didn’t like.  Serve up platters of ribs and make everyone happy this Super Bowl Sunday.

Ribs Recipes

Featured Recipe: Wagyu Shepherd’s Pie

Why not elevate the homey cottage pie with ground Wagyu beef and a truffle butter mashed potato crust? Equal parts comfort food and haute cuisine, this is a pie to savor. Serve with a pint of pale ale or dry stout for a bit of “pub grub” authenticity.



4 pounds Yukon Gold potatoes, peeled and quartered
1 tablespoon salt, plus more to taste
1 1/2 cups cream (or milk)
5 tablespoons D’Artagnan Black Truffle Butter
Freshly-ground black pepper, to taste
2 pounds D’Artagnan Kobe-Style Ground Wagyu Beef
1 large onion, minced
1 clove garlic, minced
2 carrots, diced
1 1/2 tablespoons tomato paste
2 teaspoons Dijon mustard
1 teaspoon unsweetened cocoa powder
1 cup peas
1/2 container D’Artagnan Veal Demi-Glace, dissolved with 1/2 cup hot water
1/2 cup red wine


  1. Place potatoes in a large pot, cover with cold water, add 1 tablespoon salt. Heat over medium-high flame until simmering. Cook until a fork slips in and out easily. Drain potatoes then transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lumps are gone, about 2 minutes. Add 3 tablespoons black truffle butter, mix until blended. Turn mixer down to low speed. Add cream, salt and pepper to taste, and nutmeg. Do not over mix. Cover with foil, set aside.
  2. Heat a large Dutch-oven or other heavy pot over medium-high flame. Add ground Wagyu beef, cook, breaking up meat with a spoon or spatula until evenly browned and no longer pink. Remove meat with a spotted spoon and set aside. Drain off all but about 2 tablespoons of fat.
  3. Place pot over medium heat. Add onion, garlic and carrot. Cook, stirring up any browned bits from the bottom of the pan, until softened, about 7 minutes. Add beef back to the pot. Add tomato paste, mustard and cocoa powder, stirring well to combine. Stir in peas. Add red wine and demi-glace mixture. Again, stir up any browned bits from the bottom of the pan. Bring to a simmer, turn heat down to low. Maintain simmer until most liquid is evaporated and mixture reaches a thick, saucy consistency, about 20 minutes.
  4. Meanwhile, preheat oven to 425 degrees F.
  5. Transfer meat mixture to a large baking dish. Spoon mashed potatoes over the top and evenly smooth over the meat using an off-set spatula. Use a fork to make an attractive swirled pattern on the top of the potatoes. Brush with melted truffle butter. Bake until top is golden brown, about 15 – 20 minutes.