Crispy Chicken with Terre Exotique Madras Curry Sauce

December 21, 2015

  Ingredients 1 lb Chicken Breasts 1 egg, Lightly Beaten 1 T Flour 1/4 c Chopped ashews OR Coconut flakes 1/2 c Breadcrumbs or Panko Salt & Pepper, to taste Oil for frying 2 T Terre Exotique Curry from Madras 1/2 c Mayonnaise Method 1. Cut chicken breasts into thin strips, season with salt and … More Crispy Chicken with Terre Exotique Madras Curry Sauce

Rougié Confit of Duck Legs with Sarlat Style Potatoes

December 21, 2015

    1 can Rougie Confit of Duck Legs Duck Fat Potatoes 4 cloves garlic Parsley Salt and freshly ground pepper Slice potatoes and fry in duck fat with the garlic cloves. Heat Confit of Duck Legs in 350 degree oven for about ten minutes, until warmed through. Grill skin to crispen before serving. Arrange … More Rougié Confit of Duck Legs with Sarlat Style Potatoes

Rack of Lamb with Edmond Fallot Pinot Noir Mustard & Persillade

December 21, 2015

    1 lamb rack 1 c bread crumbs 2 garlic cloves 1 twig fresh thyme 1 c parsley, chopped 2 T olive oil Salt & Pepper 2oz  Edmond Fallot Pinot Noir Dijon Combine all ingredients with exception to lamb and mustard in a food processor to make the persillade. Sauté lamb in a skillet … More Rack of Lamb with Edmond Fallot Pinot Noir Mustard & Persillade

Chocolate Mousse with Olive Oil & La Cultivada Hojiblanca Olive Oil

December 21, 2015

      10 oz bittersweet chocolate 8 large eggs, separated 3/4 c granulated sugar 1/2 c La Cultivada Hojiblanca Olive Oil 2 oz espresso, chilled 1/4 tsp kosher salt Optional Garnishes: whipped cream, fleur de sel, orange zest, or fresh berries Melt chocolate in microwave or double boiler. Place the egg yolks and 1/2 … More Chocolate Mousse with Olive Oil & La Cultivada Hojiblanca Olive Oil