• Mmm... Shrimp étouffée
    Shrimp étouffée

    You don’t have to be from Louisiana to appreciate shrimp étouffée. Greg created this recipe using our Fond de Poulet Gold (white chicken stock) from More Than Gourmet. Enough said so lets get down to cooking! Thanks...

    • Posted August 22, 2017
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  • Best BBQ Sauce on Chicken
    Best Barbecue Sauce

    Our friends at More Than Gourmet came up with this delicious recipe using their More Than Gourmet Demi-Glace Gold. A premier reduction sauce made from the bones of veal and beef, water, seasonings, and wine. They like...

    • Posted August 1, 2017
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  • Chicken Sausage with Saffron Rice
    Portuguese-Style Chicken and Sausage in Saffron Rice

    Chicken and rice translates into a savory one-dish meal in many countries. This version was inspired by a Portuguese woman living in Paris. In place of chorizo used in the original, we use turkey kielbasa. The choice...

    • Posted July 29, 2017
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  • Rabbit Braised in Rosé Wine & Balsamic Vinegar
    Rabbit Braised in Rosé Wine & Balsamic Vinegar

    Rabbit braised in red wine might be a classic… But here we add the subtle flavor of rosé (or white zinfandel) and balsamic vinegar to the gently simmering liquid. Fond de Poulet®  (white chicken stock) melts into all...

    • Posted July 20, 2017
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  • Fettucini alla Bolognese…
    Traditional Bolognese-Style Meat Sauce

    This meat sauce has all the secrets of an Italian chef. It is the long, slow cooking of aromatic vegetables with beef, veal, and pork that make this ragù memorable. We suggest finishing with a little light...

    • Posted June 28, 2017
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  • Drunken Boar Stew
    Drunken Boar

    Wild boar is a favorite among hunters and wild game connoisseurs. Fortunately or unfortunately you don’t have to hunt to find wild boar meat these days. A favorite way to prepare and eat boar meat is in...

    • Posted May 21, 2017
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  • Turkey Cutlets with Lemon-Caper Sauce
    Sautéed Turkey Cutlets with Lemon-Caper Sauce

    A quick turkey dinner that has all the style and elegance of veal picata. Jus de Poulet Lié Gold makes the sauce taste rich with less butter than might be used in the Italian classic. Serve with...

    • Posted April 27, 2017
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  • Steamed Mussels with Chile
    Steamed Mussels with Chile & Lemongrass

    There’s nothing like a pot of mussels and French fries when in Belgium. Here we have taken some of the best ingredients and combined them into one tantalizing dish. Serve with crusty French bread to soak up...

    • Posted April 3, 2017
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  • Primi Piatti
    Barley Risotto with Duck Sausages

    Our barley risotto, served with duck sausages, is hearty enough for a one dish main course on the coldest night of the year. Double the recipe to serve eight. You’ll all be enchanted. Barley Risotto with Duck...

    • Posted March 3, 2017
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  • Steak with Wine Sauce
    Port, Marsala or Madeira Sauce

    Wine sauce one of the most requested sauce recipes that we have found. And we are amazed at how easy it is for the home cook to create. By using one of the three wines for this recipe...

    • Posted February 28, 2017
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