The gremolata used in this dish is an unusual one, combining preserved lemon (instead of fresh) and black trumpets with more typical parsley. One taste… Read more »
This venison rack is coated with a Sri Lanca-inspired spice rub, then roasted to rare/medium rare before being sliced into rib chops. A rich, creamy… Read more »
Silver Fern Farms Cervena venison is so good that the dish need not be complicated to show it off. Here we’ve paired a simple seared… Read more »
Seasoning is so simple, but makes a big difference. Season your burgers with salt before cooking (use extra if grilling – a lot will fall… Read more »
Grass-fed beef burgers have a cleaner flavor that allows toppings to really shine. Here they’re paired with classic southwestern flavors – grilled cactus pads (nopales),… Read more »
Cooking short ribs in a sous vide water bath makes them fork tender but less broken down than traditionally braised ribs. The longer cooking time… Read more »
Sometimes simple is best. This recipe bastes marinated skirt steaks with seasoned butter to help make them extra moist and rich. The chanterelle mushrooms are… Read more »
Elegant, easy, and beautiful on the plate, this dish uses tarragon, cornichon, and mustard to add complexity to luxuriously tender filet mignon. Wine Pairing: Left… Read more »
Bearnaise sauce is a hot butter emulsion sauce (similar to hollandaise) flavored with vinegar and tarragon, it’s deliciously decadent poured over grass-fed beef steaks. Drink… Read more »