Ingredients: 4 bone-in pork rib chops (about 12 oz each) kosher salt and freshly ground pepper 3 T olive oil, plus more for drizzling 1 T Pommery Meaux Mustard 2 T honey 2 T white wine vinegar 1 bunch mustard greens, tough stems removed Directions: Pound pork chops between 2 layers of plastic wrap to … More Pork Chops with Greens and Pommery Mustard Pan Sauce
Ingredients: 1 jar Serrats Bonito del Norte Tuna in Olive Oil, roughly broken up 2 14oz cans cannelini beans, drained and rinsed 2 c cherry tomatoes, halved 16 anchovies packed in salt or olive oil, drained and chopped about 50 Moulin de la Brague Nicoise Olives in Olive Oil, pitted and halved salt and freshly … More Tuna, Anchovy, Cherry Tomato & Cannelini Bean Salad with Serrats & Moulin de la Brague
Ingredients: 4 (1/2″-3/4″ thick slices brioche bread 1/4 L’Epicurien Chocolate & Hazelnut Spread 1/4 c L’Epicurien Raspberry Seedless Jam 2 large eggs 1/3 c all-purpose flour 1/3 c whole milk 2 T water canola oil, for frying 3/4 c granulated sugar, for topping 1/2 tsp ground cinnamon, for topping Directions: Slice the brioche and remove … More Stuffed Brioche Sandwiches with L’Epicurien
Ingredients: 1 16.5oz roll refrigerated cookie dough 1/4 c all-purpose flour 1 1/3 c toffee bits 1/2 c L’Epicurien Salted Butter Caramel Spread Directions: Preheat oven to 350°F. Line 8-inch pan with parchment paper, or grease well. In a large bowl, break apart cookie dough. Add flour and 1 cup toffee bits. Mix until well … More Salted Caramel Blondies with L’Epicurien
Ingredients: 8oz lump crab meat, picked over 2 T chopped fennel fronds 1 to 2 serrano chilis, seeded, finely chopped 6 T extra virgin olive oil, divided Kosher salt 16 – 3/4″ thick slices baguette lemon wedges, for serving Delices du Luberon Garlic Aioli Directions: Toss crab meat, fennel fronds, 1 chile, and 2 tablespoons … More Crab Toast with Delices du Luberon Garlic Aioli
Ingredients: 12 Frantoi Cutrera Semi Dried Cherry Tomato halves 1 garlic clove, peeled and minced 1/3 c balsamic vinegar 1/2 tsp salt a few turns of freshly ground pepper 1/2 c grated Parmesan cheese 1/4 c extra virgin olive oil Directions: Toss all ingredients except the olive oil in the bowl of a food processor … More Sun-Dried Tomato Vinaigrette with Frantoi Cutrera Semi Dried Cherry Tomatoes
Ingredients: 1 bottle red Zinfandel 2 c raspberries 1 c ketchup 3/4 c L’Epicurien Raspberry Seedless Jam 3 T balsamic vinegar 1 tsp La Dalia Sweet Paprika 1/2 tsp ground cinnamon salt & freshly ground pepper 4 rib-eye steaks Directions: In a medium pot over medium-high heat, bring wine to a boil. Lower heat and … More Grilled Rib-Eye with L’Epicurien Raspberry Sauce
Ingredients: 1/4 c La Favorita Balsamic Vinegar juice of 1 lemon 2 T olive oil 2 T Edmond Fallot Traditional Dijon Mustard 2 T brown sugar, packed 1 T Worcestershire Sauce 2 cloves garlic, minced 2 tsp L’Ami Provencal Herbs de Provence kosher salt and freshly ground pepper, to taste 4 boneless, skinless chicken breasts … More Grilled Chicken with Fallot, La Favorita & L’Ami Provencal
Ingredients: 1 pound bucatini 1/3 c olive oil 1/4 c Mustapha’s Mediteranean Capers Surfines, drained and patted dry 2 c coarse bread crumbs (from a baguette) 1/2 c chopped dill 2 cans Gonidec Sardines in Extra Virgin Olive Oil 4 garlic cloves Directions: Cook bucatini in a pasta pot of well-salted boiling water until al … More Bucatini with Gonidec Sardines, Dill, and Fried Mustapha Capers
Ingredients: 1 T butter 1 T olive oil 2 skinless, boneless chicken breasts, butterflied or pounded thin salt & pepper flour, for dusting 1 c chopped shallots 2 c sliced mushrooms 1/2 c dry white wine 1 c low sodium chicken stock 1/4 c heavy cream 1 T Sur les Quais Mustard with Porcini Mushrooms … More Chicken with Double Mushroom Mustard Cream Sauce with Sur les Quais Mustard
Sardines & Chocolat 