- Preheat the oven to 375 degrees F.
- Place the bunch of cilantro in a bowl and let it soak for a few minutes to remove the dirt.
- Put each salmon fillet on a piece of parchment paper, flesh side up. Season the fish with salt and pepper. Pour the olive oil over the fish, then smear the green curry paste on top of the salmon.
- Dice the garlic and shallots and sprinkle them on top, then place the lime leaves on top, as well.
- Cut the lime in 1/2 and squeeze the lime juice over the fish.
- Fold the parchment paper around the fish creating a pan like shape. Finally add the fish sauce, wine and chicken stock.
- Drain the bowl of cilantro leaves and pat them dry with a paper towel. Garnish the top with some chopped cilantro leaves.
- Close up the pouches and place on a baking sheet. Bake 20 to 30 minutes.
- Serve with fresh cilantro sprigs and jasmine rice can also accompany the dish if you are eating it hot.
- In a mixer combine the water and the yeast and allow the yeast to dissolve.
- Add the remaining ingredients except for the cornmeal and begin to mix the dough using a dough hook on low speed. Once a ball is formed mix on medium speed for 1 to 2 minutes until the dough becomes elastic and smooth.
- Remove from the mixer and place in a bowl coated with olive oil. Allow the dough to rest for approximately 4 hours.
- Once the dough is rested, place on flat surface and dust with some flour.
- Preheat oven to 425 degrees F.
- In a deep baking dish or deep dish pizza pan, spread the dough using your fingers at the bottom of the pan and make sure to have enough dough to come up the sides of the pan approximately 1/2-inch high.
- Begin by placing a layer of the mozzarella cheese on the bottom of the crust. Add the tomato sauce and all of the toppings.
- Place in the oven for 30 to 40 minutes until golden and crispy. Serve pizza straight from the oven to the table.
- Remove and discard giblets and necks from chickens. Rinse chickens with cold water; pat dry. Trim excess fat.
- Place chickens on a cutting surface. Split chickens in half lengthwise. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
- Combine rosemary and remaining ingredients except cooking spray. Rub mixture under loosened skin and over breasts and drumsticks. Place chicken halves in large zip-top plastic bags; seal and marinate in refrigerator 4 hours or up to 2 days.
- Preheat oven to 500°.
- Remove chicken halves from bags. Place chicken halves, skin sides up, on a broiler pan coated with cooking spray.
- Bake at 500° for 30 minutes or until a thermometer inserted into meaty part of thigh registers 175°.
- Remove chicken halves from pan; cover and let stand 15 minutes. Discard skin.
- Melt butter in large nonstick skillet over medium heat.
- Add chopped garlic and marjoram; sauté 30 seconds.
- Add mushrooms; toss to coat with butter. Sprinkle with salt. Cover and cook until mushrooms have released their juices, about 13 minutes.
- Add chicken broth, wine, and whipping cream and bring to boil. Cook uncovered until mushrooms are tender and sauce coats mushrooms, about 5 minutes. Season mushroom ragout to taste with salt and pepper. (Ragout can be made 3 hours ahead. Cover skillet and refrigerate.)
- Heat heavy medium skillet over high heat until hot. Add peanut oil and tilt skillet to coat evenly.
- Sprinkle steaks with salt and pepper.
- Add to skillet and cook to desired doneness, about 4 minutes per side for medium-rare.
- Transfer steaks to plates. Rewarm mushroom ragout in skillet over medium heat, stirring frequently. Spoon ragout partially over steaks and onto plates. Drizzle mushrooms on each plate with 1/4 teaspoon truffle oil.
- In a large soup pot, heat olive oil over medium heat. Add onion, green and red peppers, carrot, jalapeno pepper, and garlic. Cook until the vegetables soften, about 5 minutes.
- Stir in 7 cups water, lentils, tomato paste, kidney beans, and pinto beans. Stir to blend, adding stewed tomatoes, chili powder, cumin, and crushed red-pepper flakes.
- Bring to a boil. Reduce heat to medium-low, cover and simmer until lentils are tender, about 45 minutes. If the chili starts to dry out, add hot water as needed. Season with salt and pepper, and serve immediately.
- Cut 1/2 cup grapes in half lengthwise.
- Sprinkle quail with salt and pepper. Place 1 (1-inch) rosemary sprig and 1 (1-inch) thyme sprig into cavity of each quail.
- Heat oil in a large nonstick skillet over medium-high heat. Add quail; cook 3 minutes on each side or until browned.
- Arrange quail, breast sides up, in pan; add 1/2 cup broth. Partially cover, reduce heat to medium-low, and cook 25 minutes or until done. Place quail on a platter; cover loosely with foil.
- Add 1/4 cup broth, prosciutto, grappa, and shallots to pan; cook over medium-high heat 1 1/2 minutes or until shallots are tender, scraping pan to loosen browned bits.
- Stir in 1/2 cup broth and whole and halved grapes; cook 2 minutes or until grapes are thoroughly heated.
- Pour grape mixture over quail; garnish with whole rosemary and thyme sprigs, if desired.
- In a large skillet heat the butter over medium-high heat until melted.
- Add all but 1/4 cup of the onions, the celery and all but 2 tablespoons of the bell pepper and cook, stirring occasionally, until vegetables are softened and beginning to caramelize around the edges, about 6 minutes.
- Add 2 teaspoons of the garlic, the thyme, rosemary, and parsley and cook for 2 minutes.
- Remove from the heat and allow to cool. Preheat the oven to 350 degrees F.
- When the vegetable mixture is cooled, transfer to a mixing bowl and add the eggs, mustard, 1/4 cup of the ketchup, 1 teaspoon of the Worcestershire sauce, and heavy cream and mix until thoroughly combined.
- Add the breadcrumbs, ground chuck, pork sausage, ground veal, 1 teaspoon of the salt and 1/4 teaspoon of the pepper and mix until just combined. Do not overmix.
- Transfer meat mixture to a 9-by-5-by-3-inch loaf pan and using your hands, form mixture into a loaf shape. Arrange the slices of bacon on the top of the meatloaf and set aside.
- In a small saucepan combine the remaining 1/4 cup of chopped onion, remaining 2 tablespoons of green pepper, remaining teaspoon of garlic, remaining 1/2 cup of ketchup, remaining 2 tablespoons of Worcestershire sauce, remaining 1/2 teaspoon of salt, remaining 2 teaspoons of pepper, vinegar, and canned tomatoes and bring to a boil over medium-high heat. Cook until thickened, about 5 minutes.
- Pour the sauce over the uncooked meatloaf and bake for 45 minutes to 1 hour, or until the bacon and sauce are slightly caramelized on the top of the meatloaf.
- Remove from the oven and cover loosely with aluminum foil. Let stand for 10 minutes before serving.
- Slice and serve.
- In a saucepan of cold water, bring the beets and 1/4 teaspoon salt to a boil. Reduce heat, and simmer until tender, about 30 minutes.
- Drain and cool. Peel beets, and cut into 1/4-inch pieces; set aside.
- Combine 1 cup water, lentils, stock, garlic, thyme, and 1/4 teaspoon salt in a saucepan; bring to a boil. Reduce heat; simmer until tender, about 30 minutes.
- Drain; remove thyme stems and garlic. Add oil, 1 tablespoon balsamic vinegar, and 1/8 teaspoon pepper; toss, and keep warm. (If preparing in advance, warm over low heat before assembling dish).
- Heat oven to 375 degrees.
- Combine coriander and 1/4 teaspoon each salt and pepper; rub over salmon flesh. Spray a cast-iron skillet with vegetable-oil spray, and place over medium heat. When heated, add salmon, flesh side down, and cook until browned, about 3 minutes. Turn fillets, add shallots, and place skillet in oven. Cook about 4 minutes, or until cooked through.
- Meanwhile, place spinach in a metal steamer basket over boiling water; season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover, and steam until just wilted.
- Remove and discard salmon skin; keep salmon warm.
- Place skillet over medium-high heat, and add wine, scraping pan with a wooden spoon. Reduce by half, and add orange juice, mustard, and remaining tablespoon balsamic vinegar. Add beets, and cook until heated through. Adjust seasoning, if desired.
- Arrange lentils and spinach on plates; place a salmon fillet on top. Spoon beets and sauce over, and serve.
- In a flat-bottom saucepan, heat 1/2 cup of the olive oil.
- Add the onion and sweat until translucent. Add the risotto and make sure it is thoroughly coated with the mixture while stirring constantly.
- Add the white wine and reduce until dry.
- Add half of the chicken stock to cover the risotto, and stir constantly until the stock is gone. Repeat with the remaining stock until you have used up all of the liquid and the rice is tender but still chewy, about 20 minutes.
- Add 1/2 cup of truffle butter and 1/2 cup of grated Parmesan.
6 organic chicken breasts
2 whole black truffles, plus 1/4 cup chopped black truffles
1 pound goat cheese, crumbled
1 cup olive oil
6 Shelton Farms chicken leg and thigh meat, finely diced
3 medium carrots, 1/4-inch diced
6 stalks celery, 1/4-inch diced
2 cups yellow onion, 1/4-inch diced
2 leeks, white part only, 1/4-inch diced
- Preheat oven to 400°.
- Slice the whole truffles on a truffle slicer. Gently separate the skin from each chicken breast without tearing the skin, and stuff the sliced truffles and goat cheese between the breast and the skin.
- Sear the chicken, skin side down, in a hot skillet with a little olive oil. Remove from the heat, and leaving the breasts skin side down, roast them in the oven until thoroughly cooked, about 10-15 minutes.
- Sweat the carrots, celery, onions and leeks in a little olive oil until tender. Reserve.
- Sear the leg and thigh meat in a skillet with olive oil.
- Toss the vegetable mix with the cooked leg and thigh meat. Add chopped black truffles and Natural Jus.
- Presentation: On individual plates, place some of the risotto to cover the plate. Spoon the leg and vegetable ragout in the center of the plate. Place the sliced chicken breast on top of the vegetables and shave some black truffles on top.
1/4 cup garlic, sliced
1/2 cup shallots, sliced
4 cups button mushrooms, chopped
2/3 liter white wine
2 Tbsp. Port wine
2 cups freshly made or store-bought chicken stock
1/2 cup store-bought hoisin sauce or demi glace
1 pound roasted chicken bones
1 stick unsalted butter
1 Tbsp. fresh rosemary, chopped
1 Tbsp. fresh thyme, chopped
- In a flat-bottomed pan over medium heat, sauté the garlic and shallots until caramelized.
- Add mushrooms and sauté until their moisture is released.
- Add the wines and reduce by half. Add the stock, hoisin sauce or demi glace and bones, and reduce by 2/3.
- Add the rosemary and thyme. Finish with butter.
- Strain and adjust seasonings.