Roasted Split Chicken with Mustard Crust Ingredients: 2 tablespoons chopped garlic 2 tablespoons Dijon mustard 2 tablespoons dry white wine 1 tablespoon soy sauce 2 tablespoons olive oil 1 teaspoon Tabasco hot pepper sauce [...]
In 2012, Chef Suzette Gresham of Michelin star Acquerello in San Francisco, joined the Napa Truffle Festival for its second year of the Truffles & Wine Dinner at La Toque and its first year of Winery Truffle Lunches.
Ingredients: 1/4 C. Feast it Forward™ Harissa Course 2 T. Brown Sugar 2 - 3 Cloves of Garlic 1 T. Fresh Truffles , finely chopped 1/4 C. Flat Leaf Parsley, roughly chopped 1/4 C. Grapeseed Oil 4 T. [...]
In a large mixing bowl pull apart the inside of the bread loaf and soak in milk for 20 minutes. In a separate mixing bowl combine ground beef, sweet sausage and hot sausage. Add 1/2cup of Parmigiano Reggiano and 1/2 cup Asiago Cheese. Mix well. Add 1 egg to meat mixture. Squeeze the excess milk out of the bread, discarding the milk. Crumble the bread into the meat mixture insuring to break apart any large chunks of bread. Don't overwork or the meatballs will be tough. Shape into baseball size meatballs. Place in Oven for 20 minutes at 375 degrees.
Melt butter in a sauce pan then add garlic and Herb de Provence Salt and saute for 1 minute. On a baking sheet place Shrimp and cover with melted butter, salt, garlic mixture. Place shrimp in oven at 350ºF for 10 minutes or until golden brown.
On medium heat, sauté oil, tomatoes, mushrooms, and onion in medium skillet for 5 minutes. Heat broiler on high. Beat 6 eggs, and add to skillet for additional 5 minutes. Add the salt, layered evenly over mixture. Place skillet in heated broiler for 5 minutes, then remove to add half of the cheese. Continue to broil for an additional 5 minutes. Remove and add remaining cheese. Set to cool & serve.
1. Butterfly whole chicken breasts and rub with extra virgin olive oil. 2. Mix half a cup of bread plain bread crumbs with Feast it Forward's Chipotle & Honey Rub in a bowl and cover chicken breasts. 3. Stuff Chipotle Gouda cheese inside butterflied chicken breast. 4. Pan fry breasts in 1/2 cup of olive oil on both sides until lightly brown. 5. Bake in oven on 425ºF for 20 min.
Lightly spray one cooking sheet or tray with reduced fat Pam. Put 2 tablespoons of Extra Virgin or Virgin Olive Oil (whichever you prefer) and 2 tablespoons of the Chipotle and Honey Rub Spice together and mix in a bowl with a fork or spoon. If the mixture is too thick for your liking, add another 1 or 2 teaspoons of Extra Virgin or Virgin Olive Oil and mix.