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Posts tagged ‘wagyu beef’

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. 

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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.

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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.

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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.

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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.

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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.

shepherdspie

Ingredients

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

 Preparation 

  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.

Gift Guide for the Food Lover

DArtagnan 2013_612There is likely someone you know who is completely obsessed with food. You don’t know how they can talk about food for so long and in such detail. But they do.

We exist for these folks. Variously called “foodies” (a term many dislike) or “foodists” (sounds a little more serious), these are our people. If you’ve got one of these fine folks on your Christmas list and have no idea what to give them … we’re here to help.

Our gift baskets come in three sizes and are each filled with a sampling of our favorite charcuterie. Not to mention truffle butter. These are designed with the gourmand in mind. You can order one here.

Why not go for something luxurious? Say, a lobe or terrine of foie gras, a tin of caviar, or a piece of premium meat, like our Wagyu beef. Something not on the weeknight dinner menu. Something memorable.

We like the cassoulet kit as a gift for a devoted cook, because it’s a cooking project and a legendary dish (Julia Child raved about it). It involves many steps and ingredients, so it’s an experience as well as a meal. And if you get the kit with the clay bowl, your gift recipient will have an unique addition to the kitchen arsenal. Just make sure you get invited over for the cassoulet feast.
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Our new Reserve Jean Reno Olive Oil would make a fantastic gift for a film and food fan. The actor Jean Reno grows the olives, works with the mill, and has personally selected the three varieties of oils that bear his name. They are not perishable, so are easy to wrap and bring to the party. Purchase a single bottle, or a set of all three varieties. These are new to the market, and exclusive to D’Artagnan. So there is a chance your foodie has not yet heard of them!

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We’ve also got samplers of products that will make you look like a food hero. Sausage collections, duck combo packs, piles of steaks, a bacon sampler, and more are available on our website. There’s always the most tasteful gift of all–the gift certificate.

And should you have any questions, we have a team of hardcore food fanatics in our customer service department. Give them a call.

Wagyu Beef is 25% off!

Go wild for Wagyu beef! It’s the peak of grilling season, time to show off your skills. We’ll help with 25% off our entire selection of Kobe-Style Wagyu beef. The rest is up to you.

Sale ends July 31, 2013 at 12:00 PM EST.  

Wagyu Sale 25% foie burger image

Try our Ultimate Burger: a Wagyu patty topped with foie gras & a dollop of truffle butter.

Duckspotting @ Union Bar & Grille, Boston, MA

Duckspotting is snapping & sending in pics of dishes from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!

The U2 Burger at Union Bar and Grille

The U2 Burger at Union Bar and Grille

Where: Union Bar and Grille

What: Chef Steven Morlino’s U2 (Umami Union) Burger  with our fantastic Wagyu beef.

How: Union Bar and Grille is at 1357 Washington Street,  Boston, MA 02118   |   for reservations, call (617) 423-0555

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to alishah@dartagnan.com

A Day of Meat: Backstage at a Photo Shoot

What do you do when you’ve got a whole lot of meat to photograph? Well, here at D’Artagnan we turn to Ted Axelrod, a local photographer with an appreciation for good food and a meaty sense of humor.

Ted’s studio is in his home, which is crammed with all kinds of cool props, from cutting boards to glassware, vintage dishes to copper pots. He’s got perfect natural light in his sunroom and a spare refrigerator, which came in handy for us.

With piles of products ranging from raw Wagyu beef short ribs and rack of lamb to truffle butter and charcuterie, we set to work on the two-day shoot. Turns out it’s not so easy to make raw meat look appetizing! Our hats are off to all the food stylists and photographers out there whose work makes us drool.

Ted’s dogs, Gracie and Ella, were so well behaved; they didn’t snag a single duck breast off the table. And considering they had to endure the smell of raw meat all day, that’s a small miracle! We will admit to tossing them a few trimmings from the steaks and chops…and the innards from the chicken and pheasant.

On day two we set up a huge panoramic spread that represented nearly every type of product we sell. With a camera suspended on an arm directly overhead, we tweaked and previewed and reorganized until everything looked perfect. Then we unwrapped it all!  As soon as meat is exposed to the air, it begins to oxidize, which makes it dull in color. You’ve got to move fast.

Naturally, we left the fridge full of food!  Ted and his wife Susan, who is a food writer and editor, have been cooking up a storm with it all, and posting some of the results on their blog Spoon and Shutter.

We love their braised pheasant post, with step-by-step instructions, and the great photos (we’d expect nothing less!). Check out their progress as they try to eat their way through our catalog!

Look for Ted’s photos to be posted on our website soon.

Duckspotting @ Hospoda, NYC

Duckspotting is snapping & sending in pics of dishes, from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!

Hospoda’s beautiful tasting of beef, featuring our Wagyu flatiron steak and domestic beef tenderloin with pickled mushrooms and salsify.

Spotted!

Where: Hospoda

What: Executive Chef Olda Sahajdak and Chef de Cuisine Marek Sada’s beef degustation – wagyu, fillet, tongue, salsify, pickled mushrooms

How: Hospoda is located at 321 E 73rd Street, New York, NY 10021 | click here for online reservations or call (212) 861-1038

Highly-acclaimed Hospoda serves Central European specialties from Bohemia, Austria and Bavaria.

Dining out & spot sodishes me fabulous made with D’Artagnan ingredients? Snap a pic & email with the details to alishah@dartagnan.com We’ll give you & the restaurant a shout out

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