Wellington Hash

  Ever wonder what to do on the weekend with some leftovers? Well here's an upscale version of a breakfast classic, steak and eggs. Smoked prime rib is added to potatoes, onions, garlic and some exoctic mushroom duxelle to Doc' up the average hash into a worthy Wellington hash. But it doesn't stop there, add…

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Get Your Wellies On

By request, for a classic holiday treat, today we share a simple but elegant and mouthwatering entrée, Beef Wellington. This is also a great way to use up any large leftover pieces of prime rib from the holidays. This example uses an applewood smoked prime rib to start. If you have a filet mignon, for…

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Stone Smoked Porter Short Ribs with Persimmon Apple Glaze

I enjoy cooking with wine; so much so that I occasionally use it preparing the food. Yet, certain jobs call for certain tools. Preparing a certain hearty fall flavored feast is just such a job. The tool for that job was not a wine, but a smoked porter from Stone  Brewery (Link to Stone Brewing); dark, deep,…

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Tilefish

Here is a delicious fish that you don't see very often. If you do, definitely give it a try; sweet delicate white flesh that will remind you of grouper. The fish was pan-seared and placed on a bed of chanterelle mushroom and baby brocoli stems and topped with a sake-miso plum glaze.

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Stuff it

Looking for a delicious and slightly different stuffing for the Christmas meal this year. Try this delicious wild rice variation with wild boar sausage. An exciting exotic face to a comfortable favorite, it's like the leopard print snuggie of food. A traditional stuffing of stale bread (I like challa), onions, celery, carrots, herbs and stock…

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Champagne Sauce

By popular request, here is the recipe for both recent champagne sauces we posted (one with duck breast and one with butternur squash gnocchi) and the  one we  discussed on the recent NPR radio interview . Chanterelle Mushroom Champagne Sauce 2 Tbs. shallot, finely minced 2 Tbs. butter 8 ounces of champagne 1 ounce dried chanterelle mushrooms…

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A Taste of Fall

Here's a recipe that speaks of fall: Pan-seared duck breast with chanterelle mushroom champagne sauce over sauteed spinach and pan fried new potatoes. The fall brings the harvest of grapes, and the champagne sauce here contains some champagne grapes (usually available at markets that carry seasonal fruits). A perfect marriage of the delicacies of the…

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Food of Love

What did you devour on Valentine's Day? I meant the food, of course! For me, risotto is a food of love. She rewards your patience and care with a  sublime texture of slightly al dente rice and unctious creaminess. MMMM. To our basic risotto we added fresh crab meat and crispy pancetta, some pan roasted…

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Prime Rib, Stilton and Roasted Pear Ravioli topped with Porcini and Tarragon Alfredo

Hhhmmmm....what to do with leftovers? When it was some of our fantastic cedar smoked prime rib roast, the answer was simplicity itself. Add a little Stilton cheese and roasted pear, wrap it all up in a pillowy tender ravioli and top it with a porcini mushroom and tarragon alfredo sauce. In a word, delicious. Basic Pasta…

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Leftovers

Here's a way to use some of those leftovers for a great weekend brunch. We used the Foie & Mushroom stuffing, added a fried egg and truffle slices-delicious! It is even more delicious if there is any leftover wine to serve it with.

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