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Posts tagged ‘recipes’

7 Easter Brunch Ideas & Recipes

Are you hosting Easter brunch and looking for some fun ideas … perhaps with more bacon? We have some recipes to inspire a very tasty brunch this year, with seasonal ingredients and quite a lot of bacon.

1. Bacon and cheddar scones are perfect for brunch, paired with scrambled eggs. Also tea time, snack time, or any time.  These easy-to-make scones have crispy edges, a flaky yet tender interior, and are packed with flavor from our applewood smoked bacon, sharp cheddar cheese, and fresh chives. Try one fresh from the oven. Thank us later.

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Bacon cheddar scones

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Duck Fat 50: Duck Fat Fried Chicken Drumsticks

Fried chicken is having a moment right now. It’s showing up in sandwiches, on waffles, at food trucks and in high-end restaurants. Nothing is quite so satisfying. Try upping your game with our air-chilled and organic chicken, and using the secret ingredient that brings magic to all it touches: duck fat.

An overnight soak in seasoned buttermilk, along with pan-frying in a blend of duck fat and peanut oil, makes this chicken extra flavorful, crispy, and browned. It’s equally delicious piping hot or served cold, picnic style.

duck-fat-fried-chicken-recipe

Ingredients

2 tablespoons kosher salt
3 tablespoons black pepper
1 tablespoon ground cayenne pepper
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons celery salt
1 teaspoon dry mustard powder
10-12 Organic Air-Chilled Chicken Drumsticks
4 cups buttermilk
1 tablespoon hot sauce
3 cups all-purpose flour
1 (7 oz.) container Duck Fat, for frying
Peanut oil, for frying

Preparation

1. In a small bowl, stir together the salt, pepper, cayenne pepper, garlic powder, onion powder, celery salt, and dry mustard powder, until well mixed. Divide the spice mix evenly between 2 mixing bowls. Add the flour to 1 of the bowls, mix well, cover with plastic wrap, and set aside.Using a fork, prick each of the drumsticks a few times to let the flavors seep into the meat. Rub the drumsticks with the reserved spice mix, coating evenly. Pour the buttermilk over the chicken, add hot sauce, and cover the bowl with plastic wrap. Refrigerate for at least 1 hour up to overnight.

2. When ready to cook, melt the duck fat in a large heavy-bottomed skillet or Dutch oven. Pour in enough peanut oil to fill the pan about 2.5 inches deep. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.

3. Meanwhile, remove the chicken pieces from the buttermilk and in batches, drop them into the bowl of reserved seasoned flour, turning them to make sure they become evenly and heavily coated.

4. Working in batches as to not over crowd the pan, carefully drop the coated chicken drumsticks into the hot oil. Turn the pieces as they brown and do not let them touch each other while frying. If necessary check the underside of a piece by lifting it with tongs. It should be a deep golden brown. Cook the chicken until the pieces are crispy and brown, about 15 minutes, turning occasionally.

5. To test for doneness: Cut into the thickest part of a drumstick. The juices should run clear and the meat should be opaque throughout. If necessary, continue to cook the chicken into a preheated 325 degree F oven, until they are fully cooked. Transfer the fried chicken to a paper towel-lined baking sheet to drain the excess oil. Serve the chicken hot, room temperature, or cold.

Reasons to Eat Rabbit

Before you get all weak in the knees and start humming a Disney tune, let’s examine the facts about eating rabbit meat.

  • Rabbit meat is tender, lean, delicious and as versatile as chicken, to which it can also be compared in taste.
  • The Italians and French eat rabbit the way Americans eat chicken, which is to say, quite often.
  • Rabbits are easy to raise in small spaces, especially in urban or suburban settings, and true to their reputation, reproduce quickly.
  • Rabbits are one of the most productive domestic livestock animals there is: they produce 6 pounds of meat on the same feed and water that produces one pound of beef.

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Top 5 Oscar Party Recipes

Looking for some finger foods for your Oscar viewing party? Here are our top nominees for tastiest appetizers this year. Try a few and see if they win any awards at your house. And be sure to share photos with us on Facebook, Twitter or Instagram.

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1. In the category of “Most Likely to Be Devoured First,” it’s duck wontons with spicy hoisin dipping sauce. Stuffed with our fully-cooked duck rillettes, these will fry up fast …  which is good because they will be eaten quickly! fried-duck-confit-wontons-appetizer-recipe

2. Simple to make but with complex flavors to delight the whole party, our French ham with pears and ricotta recipe benefits from a drizzle of truffle honey. But what doesn’t?

french ham & pear recipes preview

3. What’s savory, sweet, salty, crispy and chewy? This easy recipe for bacon duck fat caramel popcorn. Why do we need both duck fat and bacon? Because it’s just better that way.

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4. Everybody loves fried chicken and waffles, but not everybody gets to enjoy duck fat fried chicken on a fluffy bacon waffle. With this high-end finger food, your party might just get a nod from the Academy of Fried Chicken.

chicken & waffles recipe preview

5. These phyllo triangles are stuffed with umami-rich mushrooms, herbs and crème fraîche.  And if that wasn’t tempting enough, they are topped with black truffle butter to make things all crispy, golden and tasty. Because at the Oscars, you want to be a little extra fancy.

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With these recipes your Oscar-viewing party is sure to be a smash hit!

Foie Gras Cream Puffs with Black Truffle

Looking for a show-stopping appetizer for your Valentine’s Day dinner? Or perhaps the perfect hors d’oeuvre for a party? Amuse your bouche with these crispy choux puffs  – the silky, creamy, truffle-studded foie gras center makes a satisfying contrast of textures.

foie-gras-cream-puffs-recipe

Ingredients

4 tablespoons unsalted butter
2 eggs
½ cup water
Pinch of salt
½ cup all-purpose flour
Sel gris or Maldon salt
1 Medallion of Foie Gras with Black Truffles, softened

Preparation

Preheat oven to 400 degrees F and line a baking sheet with a silicon mat or parchment paper.

In a medium saucepan over high heat, add butter, water, and a pinch of salt; bring to a boil. Turn the heat to low and add the flour all at once. Stir constantly with a wooden spoon until the mixture pulls away from the pan and forms a ball, about 1 minute. Remove pan from heat and beat in eggs one at a time, whisking until smooth and glossy. Scoop dough into a pastry bag fitted with a standard coupler, no tip needed. Pipe mounds onto the prepared baking sheet (approx. 1½” dia x 1½“ h) leaving a few inches in between each. With a wet finger, gently smooth the top of each mound and sprinkle with a pinch of sel gris.

Bake until the pastries are golden brown and puffed, about 25-30 minutes. The puffs should sound hollow when tapped. Using a bamboo skewer, poke a small hole in each puff to allow steam to escape. Cool completely.

While the puffs are cooling, scoop the softened foie gras into a pastry bag fitted with a ¼ inch tip. Poke a hole into the bottom of each choux puff and fill with foie gras. Serve immediately at room temperature or chill until ready to serve.

Game Day Eats: Top 5 Wings for Super Sunday

When it comes to game day, chicken wings are pretty much required.  Check our recipes for something a little different for the fans.  And you can save 15% right now on both our Game Day and Charcuterie collections.

Top 5 Chicken Wings for Super Sunday

1. Without a doubt, our truffalo chicken wings will make an impression. They are just a slight tweak on the original buffalo wings recipe with Frank’s Red Hot sauce; instead of plain butter, we use black truffle butter. And it’s spectacular.

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2. Grilled harissa honey wings, Moroccan style. A little bit spicy, a little bit sweet. And with the yogurt dipping sauce, a little bit garlicky.

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3.  Asian-style wings for the win. Chili and garlic and crispy fried wings spell V-I-C-T-O-R-Y in our book.

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4. Technically, these last two recipes are not wings. But surely drumsticks are as welcome at a game watching party. These duck fat fried chicken drumsticks definitely will be.

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5. Sticky balsamic and honey glazed drumsticks might make a mess, but every bite will be worth it. Have extra napkins on hand.

honey-balsamic-grilled-chicken-recipe

Second Annual Cassoulet War

Last year we hosted a Cassoulet War in NYC and had a blast. So we are doing it again! Join us on September 24, 2015 at The Standard Highline Biergarten and sample 15 cassoulets from 15 different chefs.

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And if you can’t make it, join in the fun at home. Order your cassoulet kit and save 15% now through Sunday, September 20. Or get ingredients for cassoulet (also on sale) and create your own version of this iconic dish.

Be sure to post your photos on Facebook, Twitter or Instagram – and use #CassouletWar so we can all see what you made!

Cassoulet in Cassole

Stewing Essentials

Stewing is a versatile and economical method of one-pot cooking which creates delicious, stick-to-your-ribs dishes of tender meat and rich sauce. Similar to braising, a stew often consists of meats and vegetables slow-cooked in flavorful liquid over a low flame. The perfect antidote to winter’s chill, stew is deeply comforting and easy to make at home.

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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.

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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.

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