Duck Au Vin

By: The Food Hunter 

 

This is Maple Leaf Farm's version of the popular French chicken dish. Coq au Vin, is simply chicken braised in wine and chicken stock along with bacon, mushrooms and pearl onions.  Maple Leaf Farms takes the classic recipe to another level by using duck instead of chicken. 

Served with a nice French wine, this dish makes an impressive meal both for family and guests.

Recipe from Maple Leaf Farms

• 6 Maple Leaf Farms Duck Legs, seasoned with salt and pepper

• 4 slices Duck or regular Bacon, 1/4 inch dice

• 10 oz Pearl Onions, stemmed, skinned

• 12 oz Crimini Mushrooms, quartered

• 1 large Carrot, 1/4 inch dice

• 1 large Celery Stalk, 1/4 inch dice

• 4 cloves Garlic, minced

• 1 Tbsp Tomato Paste

• 1 tsp Dried Thyme

• 2 Bay Leaves

• 2 Tbsp All Purpose Flour

• 1/4 cup Brandy

• 1 bottle Chardonnay

• 2 Tbsp Chopped Fresh Parsley

   

  • Preheat oven to 325 degrees F. Rinse duck legs under cool water; pat dry. Season with salt and pepper.

  • In a Dutch oven or a large straight-sided skillet with tight fitting lid, brown bacon. Remove, drain and discard fat. Reserve bacon. Brown duck legs over medium heat for 20 minutes or until well browned. Remove and reserve. Remove all but 2 tablespoons of fat, reserving 1 tablespoon.

  • Add pearl onions and lightly brown over medium high heat. Add mushrooms and cook until dry; remove and reserve. Add reserved tablespoon of duck fat and saute onions, carrot, celery and garlic until onion is translucent. Add tomato paste, bay leaves, and thyme, and cook 4-5 minutes stirring often. Add flour and cook 3-4 minutes. Add brandy and stir to incorporate. Add wine 1/2 cup at a time, stirring well and simmering before each addition.

  • Add reserved bacon, pearl onions, mushrooms and duck legs; cover and place in oven for 1-1/2 hours until tender.

  • Remove from oven. Skim any fat that has risen to surface and season with salt and pepper.

  • Serve with roasted garlic mashed potatoes or soft polenta. Top with parsley.

   

Stanley Tucci's Nonna's Steak Oreganata Is Totally Worth The Hype

By: The Food Hunter

Once again the actor and Italian home chef, Stanley Tucci, has taken to Instagram to share a delicious cooking video. This time he's making his Nonna's Steak Oreganata. This quick-cook preparation style is something you may already be familiar with if you grew up in an Italian American house-hold. For me it was Clams Oreganata that made its way to our kitchen table most often. However, similar to Tucci's Nonna, my maternal grandmother was known for her juicy steaks flavored with oregano.

View this post on Instagram

A post shared by Stanley Tucci (@stanleytucci)

What is needed to make Tucci's Steak Oreganata?

 

Tucci included his recipe on Instagram which I was able to tweak ever so slightly with what I learned from my grandmother.

For the steak Tucci recommended a top round. I had a sirloin in the freezer from my Butcher Box delivery and decided to use that. I pounded it thin and it worked out wonderfully. Although Tucci doesn't mention anything about the oregano he uses, I learned from my grandmother that on the branch Greek oregano has the best flavor. As for the butter I always use Kerrygold.

 

My Honest Thoughts on Tucci's Steak Oreganata

Although this recipe tastes like it took all day to make it actually comes together in under 30 minutes offering a true taste of the Mediterranean any day of the week. Tucci's recipe transported me back in time to my grandmother's Italian kitchen! I will be making this recipe on repeat.

Italian Stuffed Bell Peppers

 By: The Food Hunter

Stuffed peppers are one of the meals I turn to when I need something wholesome and delicious on my table in a hurry. Because while they may appear time-consuming or hard to make, in reality, they are one of the simplest dishes ever.  You can even prepare them in advance and eat them the next day. 

Peppers can be stuffed with any variety of ground meat-chicken, pork, beef or duck, along with either rice, couscous or orzo pasta. Mix with seasoned tomato sauce before filling the pepper and baking. The key to making delicious stuff peppers is to boil the peppers in advance. This ensures they are nice and soft when you finally pull them out of the oven.

Italian Stuffed Bell Peppers

Ingredients

• 4 large bell peppers
• 1 small can of crushed tomatoes - simmered with garlic + parmesan cheese
  
• 1/2 lb ground meat of your choice
  
• 1 cup of cooked rice, couscous, or orzo pasta
  

Preparation

1. Cut the tops off the peppers and remove the seeds.
   
2. Simmer the peppers for 3 minutes, in a large pot. Rinse with cool water and set aside on paper towels to drain.
3. In a skillet, heat the ground meat and cook until no pink remains. Season with salt, pepper.
   
4. Add the rice and half of tomatoes and stir together.
   
5. Spoon into the peppers.
6. Top with the rest of the tomato sauce.
7. Bake in an ungreased casserole at 350 for 25-30 minutes.
8. Serve warm.

Ottolenghi’s Ricotta and Oregano Meatballs Recipe

By: The Food Hunter

These meatballs can be prepared a day in advance and easily reheated in the sauce. Serve over pasta for a delicious family meal.

 

Ottolenghi’s Ricotta and Oregano Meatballs Recipe

• 5 tbsp olive oil
• 2 large onions, peeled and chopped
• 4 cloves garlic, peeled and crushed
• 2 medium carrots, peeled and diced
• 2 large stalks celery, diced
• 8 whole sprigs fresh oregano, plus 10g chopped oregano leaves
• 400g chopped tomatoes
• 1 tsp sugar
• 500ml chicken stock
• Salt and black pepper
• 500g ground beef
• 100g freshly made breadcrumbs
• 250g ricotta
• 60g grated Parmigiano
  
• 1 egg
• 20g chopped parsley

First, make the tomato sauce. Heat half the oil in a large sauté pan for which you have a lid. Add half the onion, half the garlic and all of the carrots, celery and oregano sprigs. Place on a medium-high heat and cook for 10-12 minutes, stirring a few times, until the vegetables have softened without taking on any colour. If need be, put the lid on the pan, to help prevent the onions from catching and burning. Add the tomatoes, sugar, half the stock, half a teaspoon of salt and a good grind of black pepper. Cook for 10-15 minutes, stirring from time to time, to give the sauce a chance to thicken gradually.

Meanwhile, make the meatballs. Put the remaining onion and garlic in a large bowl with the beef, fresh breadcrumbs, cheeses, egg, oregano leaves, parsley, three-quarters of a teaspoon of salt and some black pepper. Mix together with your hands, then shape into 12-14 balls weighing about 70g each.

Heat a tablespoon and a half of olive oil in a large frying pan and, when hot, add the meatballs. Sear for two minutes on each side. (Depending on the size of your pan, you may have to do this in two batches, adding the remaining tablespoon of oil before cooking the second batch.)

Remove the whole oregano sprigs from the tomato sauce, then gently press the seared meatballs into the sauce. Pour over the remaining stock, or just enough almost to cover the meatballs; top up with a little water, if need be. Cover the pan and cook on a very gentle simmer for 30 minutes. If the sauce needs to thicken more after this time – you want a thick, pasta sauce-like consistency – remove the lid and increase the temperature a little so everything bubbles away. Remove the pan from the heat and set aside for at least 10 minutes before serving.

Grilled Flank Steak with Horseradish Mashed Potatoes, Creamed Spinach & Bordelaise Sauce

 By: The Food Hunter

You can't go wrong with this winning combination of flavors in the recipe below. Though there are several components they are each fairly easy to make and come together for a winning combination of flavors. This is a must-have for any home cook's arsenal.

Grilled Flank Steak with Horseradish Mashed Potatoes, Creamed Spinach & Bordelaise Sauce
(adapted from the New Brooklyn Cookbook)

 
For the Bordelaise sauce
2 tablespoons canola oil
1 small carrot, peeled and cut into ¼-inch dice (about ¼ cup)
4 celery stalks, cut into 1/4 inch dice (about 1½ cups)
1 Spanish onion, peeled and cut into ¼-inch dice (about 2 cups)
6 garlic cloves, thinly sliced
2 cups dry red wine
4 cups low sodium beef stock
1 fresh thyme sprig
1 bay leaf
6 whole black peppercorns
Kosher salt

In a saucepan, heat the oil over medium heat. Add in the carrot, celery, onion, and garlic. Cook for 15 minutes, stirring occasionally.  Add the wine and cook down until almost all is gone. This will take about 20 minutes. Add in the stock, thyme, bay leaf, and peppercorns. Bring to a boil, then reduce the heat down so that it’s simmering. Cook it for about an hour, until it’s thick enough to coat the back of a spoon. Turn off the heat.

Place a fine-mesh strainer on top another sauce pan and pour the mixture into the strainer. Mash the vegetables up with the back of a spoon.

For the horseradish mashed potatoes
1½ pounds russet or Idaho potatoes, peeled and cut into 1-inch pieces
2 tablespoons unsalted butter, diced
½ cup heavy cream
½ cup whole milk
1 tablespoon creme fraiche
2 tablespoons prepared horseradish
Kosher salt and freshly ground black pepper


Put the potatoes in a large pot and cover with cold water and some salt. Bring to a boil, lower heat and simmer for about 12 mins until potatoes are fork tender.

Add butter, cream, and milk in a small sauce pan and cook over medium-low heat.

Drain the potatoes. Pass them through a ricer if you have one and into a bowl that you can eventually place over hot water on the stove (metal or ceramic will work). If you don’t have a ricer, get out the mixer. Slowly add the warm butter/cream/milk into the potatoes. Stir happily but not aggressively. Slap in the creme fraiche and horseradish. Stir lightly. Salt and pepper until you’re pleased with yourself.

Get out another saucepan (the one that you cooked the bordelaise in will work here, even if you don’t want to clean it). Add in a couple of inches of water. Place it over the heat to simmer, placing the mashed potato bowl on top to keep them warm.


For the creamed spinach
2 tablespoons unsalted butter, divided
1 shallot, peeled and finely diced
1 pound fresh baby spinach, washed and drained
½ cup milk
⅓ cup heavy cream
1 tablespoon all-purpose flour
Kosher salt
Pinch of cayenne
Pinch of freshly grated nutmeg



Melt 1 tablespoon of butter in a large saute pan, over medium heat. Add the shallot. Stir until they become soft and translucent, 2 or 3 minutes. Turn the heat up to high and add the spinach. Stir and cook for 3 minutes. Drain spinach into a colander, set it over a bowl, and let it stand for 10 minutes.

In a small pot add milk and heavy cream. Bring to a simmer. Lower the heat and keep it warm.

Melt the remaining tablespoon of butter over medium heat. Add the flour. Whisk it for about 4 minutes. In a slow stream, whisk in the warm milk & cream. Keep whisking for about one minute until it’s thickened. Add in salt, cayenne, and nutmeg according to taste. Add in the spinach. Stir.

For the steak
2 flank/hanger/flat iron steaks, trimmed
 
In a cast iron skillet, over high heat, cook for about 10 minutes total, flipping once. Let the steak rest for 5 minutes. Slicing against the grain, cut the meat in ½-inch-thick pieces.

Reheat the bordelaise over low heat while you plate everything else.

Place a serving of potatoes on your plate. Add some creamed spinach on top. Then some steak slices. Drizzle with bordelaise.

Turkey Meatballs

By: The Food Hunter

This recipe is courtesy of Giada De Laurentiis. I traditionally make beef and pork meatballs with sauce but these were a nice lighter alternative.

Turkey Meatballs
(Recipe adapted from Food Network)

1/4 cup plain dried bread crumbs

2 tablespoons whole milk

2 large eggs, lightly beaten

3/4 cup grated Romano

1 pound ground turkey, preferably dark meat

Salt and freshly ground black pepper

Salt and freshly ground black pepper 

1/4 cup extra-virgin olive oil

1. In a large bowl add bread crumbs milk and mix until well combined. Mix in eggs and 1/2 cup Romano cheese and mix well. Add turkey and gently combine, being careful not to overwork the meat. Season with salt and pepper. Shape into golf-size balls.
2. In a large skillet heat the oil over medium high heat. When almost smoking, add meatballs and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown, about 8 minutes total. Add tomato sauce and bring to a boil. Lower heat and allow meatballs to simmer for 5 minutes. Turn off heat and keep warm on stove. Be careful not to overhandle the meatballs since they are soft and fragile. 
3. In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander. Do not rinse pasta with water since you want to retain the pasta natural starches so that the sauce will cling to the penne.
4. Remove meatballs from sauce and place in serving bowl. Pour some tomato sauce over meatballs, but leave about 1 cup of sauce in skillet. Place the cooked penne into the skillet with the remaining sauce and toss well. Pour sauced pasta into a large serving bowl. Serve alongside the meatballs.

Crusted Pork Cutlets with Tangy Mayonnaise

By: The Food Hunter

I know what you are thinking: Pork cutlets....what's so special? Well these cutlets ARE truly special and the reason is they are breaded with potato flakes.

Trust me my first reaction was the same: "POTATO FLAKES!?!?!" I can honestly say they cutlets are fabulous and even better the potato flakes make them gluten-free.

Crusted Pork Cutlets with Tangy Mayonnaise

 (adapted from Food & Wine)

1/4 cup mayonnaise

2 tablespoons seeded minced tangy cherry pepper

1 tablespoon minced fresh chives

salt & pepper
3 large eggs

1 1/2 cups dried potato flakes
4 (4-ounce) boneless pork chops, lightly pounded 
to 1/4 inch thick

1/4 cup unsalted butter

1/4 cup extra-virgin olive oil

Flaky sea salt and lemon wedges, for serving



Combine mayonnaise, cherry pepper, and chives in a small bowl. Season to taste with salt and pepper.


Beat eggs with a pinch of 
salt in a shallow bowl. Spread potato flakes in a separate 
shallow bowl. Season pork chops to taste with salt and pepper. Dip pork chops in egg, letting excess drip back into 
the bowl. Dredge pork chops 
in potato flakes, pressing to help flakes adhere.


Heat butter and oil in a 
large skillet over medium-high until butter melts. Working in batches, add pork to skillet, 
and cook until browned and crispy, about 2 minutes and 
30 seconds per side. Transfer pork chops to a paper towel–lined plate. Sprinkle with 
flaky sea salt, and serve the pork with the hot pepper mayonnaise and lemon wedges.


Pork Meatballs with Artichokes and Fennel

By: The Food Hunter

I'm not sure what it is but meatballs are fun to eat! These miniature bites of pork, stewed with artichokes and fennel are super tasty and full of flavor. Make a batch and see for yourself. 

Pork Meatballs with Artichokes and Fennel 

(adapted from epicurious)
1 pound (455 g) ground pork
1 large egg white
3 tablespoons fresh bread crumbs
2 medium shallots, minced
1 teaspoon fresh oregano, minced
1 teaspoon salt, halved and used in two places in the recipe
1 teaspoon freshly ground black pepper, halved, same as with the salt
1/2 cup (225 g) flour
2 tablespoons olive oil
1 large yellow onion, chopped
1 large fennel bulb, any stems and fronds removed, the tough root end sliced off and discarded, then the bulb itself chopped
1 large tomato, chopped
1 pound (455 g) fresh baby artichokes, trimmed; or one 12-ounce (one 340-g) package whole or quartered frozen baby artichokes (no need to thaw)
1 1/3 cups (360 ml) reduced-sodium chicken broth
1 1/2 tablespoons tomato paste
2 teaspoons lemon juice
1 teaspoon ground cinnamon


1. Mix the ground meat, egg white, bread crumbs, shallots, oregano, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper in a medium bowl until uniform. Form this mixture into 12 golf balls.

2. Heat a large pot over medium heat. Meanwhile, spread the flour on a plate. Swirl the oil into the pot, then roll half the balls in the flour. Put them in the pot and brown on all sides.  Transfer them to a plate and repeat with the remaining balls.

3. Put the onion, fennel, tomato, and artichokes into the pot. Stir over the heat until the onion begins to soften, about 3 minutes.

4. Pour in the broth; stir in the tomato paste, lemon juice, cinnamon, the remaining 1/2 teaspoon salt, and the remaining 1/2 teaspoon pepper. As the mixture begins to simmer, make sure you scrape up any browned bits in the pot. Then tuck the meatballs into the simmering sauce and pour any juices on their plate over everything. Cover, reduce the heat to low, and simmer slowly for 1 hour.

Beef Stew in Red Wine

By: The Food Hunter

This classic French recipe from Jacques Pépin, uses flat iron steak and a bottle of dry red wine to create a robust and comforting one-pot meal. I recommend using a decent bottle of wine since it will be the stew's primary flavor.

Beef Stew in Red Wine
(adapted from Food & Wine)

1 tablespoon unsalted butter
2 tablespoons olive oil
2 pounds trimmed beef flatiron steak or chuck, cut into 8 pieces
Salt
Freshly ground black pepper
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1 tablespoon all-purpose flour
One 750-milliliter bottle dry red wine
2 bay leaves
1 thyme sprig
One 5-ounce piece of pancetta
15 pearl or small cipollini onions, peeled
15 cremini mushrooms
15 carrots, peeled
Sugar
Chopped fresh parsley, for garnish


Preheat the oven to 350°. In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the pan in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes.

Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes.

Add the flour and stir to coat the meat with it. Add the wine, bay leaves and thyme, season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.

Cover the casserole and transfer it to the oven. Cook the stew for 1 1/2 hours, until the meat is very tender and the sauce is flavorful.

Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it 1/2 inch thick, then cut the slices into 1-inch-wide strips.

 

In a large skillet, combine the pancetta, pearl onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, 1/4 cup of water and a large pinch each of sugar, salt and pepper. Bring to a boil, cover and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.

  

To serve, stir vegetables and pancetta into the stew and top with a little chopped parsley and serve.

Veal Chops Parmesan Style

By: The Food Hunter

Although I love all things made Parmesan style, I also try to eat super healthy 90% of the time. For me that equates to avoiding deep fried foods. So when I came across the recipe below, that basically bakes veal chops Parmesan style, I knew I had to give it a try.  And I'm so glad I did!

If you aren't a veal fan....no worries you can easily substitute chicken or even pork and still get the same delicious results.

Veal Chops Parmesan Style
(adapted from A Cedar Spoon)

2 veal loin chops
4 Tablespoons olive oil, divided
2 garlic cloves, finely chopped
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, chopped
1 teaspoon fresh oregano, chopped
2 Tablespoons Italian parsley
1/2 teaspoon crushed red pepper {optional}
Salt
Mozzarella cheese

****Get free shipping when you purchase ingredients from Kroger****

In a small mixing bowl combine olive oil, rosemary, thyme, oregano, Italian parsley and crushed red pepper and stir. Add a dash of salt.

Place the veal chops on a large cutting board and brush the olive oil and herb mixture on both sides  of the chops.

Preheat the oven to 375 degrees F.

Heat 2 Tablespoons of olive oil in an oven safe large skillet over medium high heat. Add the garlic and sauté for two minutes. Add the veal chops and let them brown on one side for 2 minutes, flip and brown the other side for two minutes.

Place the skillet with the veal chops into the oven and bake for 10 to 12 minutes, or until the internal temperature of the chops reaches 160 degree F.

During the last couple of minutes of cooking add the mozzarella cheese and let it melt.

Serve with your favorite side dish.

Stuffed Fennel Bulbs

By: The Food Hunter

It's easy to impress dinner guests with tasty dishes like Stuffed Fennel. Although the recipe comes together easily the presentation is such that it will be seem you spent hours slaving in the kitchen.

What makes this healthy dish even easier is that the filling can  easily be in advance and put together last minute.

Stuffed Fennel Bulbs

4 Fennel Bulbs

2 oz Pancetta

1/2 cup minced carrot

1/2 cup minced celery

1/2 cup minced onion

3 large garlic cloves, thinly sliced

1 tsp salt

1 pound ground veal

1 sage sprig

1 parsley sprig

1 bay leaf

2 teaspoons dried oregano

1/4 White Wine

One 15-ounce can diced tomatoes

1 1/2 cups low-sodium broth

1/2 cup Parmesan cheese

 ****Get free shipping when you purchase ingredients from Kroger****

Boil fennel bulbs in salted water until tender.

In a large pan, cook the bacon in the oil over moderate heat, stirring occasionally, until the bacon is crisp, about 5 minutes. Add the carrot, celery, onion, garlic and salt and cook over moderate heat, stirring occasionally, until just starting to brown, about 5 minutes. Add the ground veal, sage, parsley, bay leaf, and oregano and cook, breaking up the meat with a wooden spoon, until no pink remains, about 8 minutes.

Add the wine to the casserole and cook, stirring, until nearly evaporated, about 3 minutes. Add the tomatoes with their juices and cook, stirring, about 4 minutes. Add the stock and bring to a simmer. Cook over moderately low heat, stirring occasionally, until slightly reduced, about 40 minutes. Season with salt and pepper

Cut the fennel bulbs in half and core out the center. Stuff each half with the fennel sauce. Top with the parmesan cheese and broil until the cheese is crisp.

Steak, Celery and Cherry Salad

By: The Food Hunter

As the days become hotter, my meals get increasingly easier. And for me there is nothing easier than throwing together a delicious protein-packed salad. A variety of fruits & veggies and good quality meats are all it takes to have a healthy meal on the table in minutes.

When it comes to quality meat, Grass Roots Farmers Cooperative is a meat subscription box that I value. Their animals are all pasture-raised, and as a result, their meats are higher in omega-3 fatty acids, vitamins, and minerals—and they have more better for you fats.

Grass Roots’ farmers use regenerative agriculture, which replenishes the nutrients in the soil instead of depleting them. Their rotational grazing practices sequester carbon—improving the environment and slowing climate change. Everything about them is wonderful. 

What's even better is their meat box allows the customer to hand pick an assortment of meats so you always have a delicious option on hand to add to your salads.

 SPECIAL OFFER FOR YOU!!

• Head over to: http://bit.ly/FoodHunterGrassRoots 
• Get $30 off your first GRFC box of $125 or more using the code: FOODHUNTER at checkout.

The recipe below was adapted from Food & Wine. I used a Grass Roots bavette; a tender and flavorful steak, to make this meal. The meat cooked up perfectly and paired nicely with the flavors of the dressing. 

Steak, Celery and Cherry Salad

One 10 ounce bavette steak

1/2 cup extra-virgin olive oil, plus more for brushing

1/3 cup fresh lime juice

3 small shallots, thinly sliced

1 jalapeño—stemmed, seeded and minced

1 garlic clove, minced

6 celery ribs, thinly sliced, plus leaves for garnish

2 cups sweet cherries, pitted and halved (10 ounces)


Light a grill or preheat a grill pan. Brush the steaks with olive oil and season with salt and pepper. Grill over high heat, turning, until browned on the outside and still rare inside. Transfer to a carving board and let rest for 5 minutes, then thinly slice against the grain.


Meanwhile, in a small bowl, whisk the ½ cup of olive oil with the lime juice, sliced shallots, jalapeño and garlic. Season the dressing with salt and pepper. 


  

In a large bowl, toss the steak with the sliced celery, cherries and half of the dressing. Season with salt and pepper. Garnish with celery leaves. Serve; pass more dressing at the table

Veal Osso Buco & Parmesan Polenta

By: The Food Hunter

This classic Italian meat course from the Piedmont area of Italy is served over parmesan polenta for an extra boost of deliciousness. It makes a wonderful presentation and is perfect for those hard to please guests.

Wine Recommendation:

Try it with the world-class 2016 Pio Cesare Barolo DOCG. The 2016 vintage of Barolo is stellar, supple, rich and approachable, with extraordinary elegance, complexity and character. The wine has a silky, intense bouquet, with floral aromas coming through. Notes of red and dark fruit and spice show on the palate, with sweet, very elegant tannins and bright acidity. It is full-bodied, with great structure and incredible aging potential, made in a precise and classic Nebbiolo style.

Veal Osso Buco With Parmesan Polenta

For The Osso Buco
6 tablespoons olive oil
6 veal shanks, 1 1/2 inches thick
2.5 cups white wine
2 onions, diced
4 carrots, diced
9 medium garlic cloves, minced
2 cups chicken broth or stock
2 small bay leaves
114.5-ounce can tomatoes, drained
2 teaspoons lemon zest
1/4 cup finely chopped flat leaf Italian parsley


Set oven rack to lower-middle and heat oven to 325 F.

Pat dry each veal shank and tie around its center with kitchen twine, then season with salt and pepper.
Heat 2 tablespoons of oil in a large ovenproof Dutch oven over medium-high heat, until the oil is shimmering. Place 3 shanks in the pan and cook until they are golden brown on one side, about 5 minutes. Carefully flip the shanks and cook on the second side until golden brown, about another 5 minutes. Transfer them to a bowl and set aside.

Take the Dutch oven off the heat and add ½ cup of white wine, scraping the pan bottom to loosen any browned bits. Pour this liquid into the bowl with the browned shanks.

Return the Dutch oven to heat, and 2 more tablespoons oil, and repeat this entire process with the next 3 shanks.

With all shanks resting in a bowl off the heat, return the Dutch oven to heat, add 2 more tablespoons olive oil and bring up to medium-high heat again. Then add the carrots, onions and celery and cook until soft and lightly browned, about 10 minutes. Add the 6 of the minced garlic cloves and cook for another minute longer.

Increase the heat to high and stir in the chicken broth, the rest of the white wine, any juice from the veal bowl, and the bay leaves. Then add the tomatoes and return the veal to the pot. Bring the this to a full simmer, then cover, crack the lid slightly, and move to the preheated oven.
Cook the shanks until the meat is easily pierced with a fork, about 90 to 100 minutes.
For the Gremolata: combine the remaining minced garlic, lemon zest, and parsley in a small bowl. Stir half of the gremolata into the pot, reserving the rest for a garnish. Add salt and pepper to taste.
To serve, remove shanks from the Dutch oven and carefully cut off the twine. Place each shank on a bed of polenta. Add some of the braising liquid, tomatoes, and vegetables and finish by sprinkling with the gremolata.


For The Parmesan Polenta
1 cup Polenta (be sure to use Polenta labeled as "pre-cooked cornmeal" in the ingredients)
6 cups chicken stock or chicken broth
2/3 cup grated Parmesan cheese

Start by bringing 3 cups of the broth or stock to a boil. Gradually pour in the polenta, whisking continuously.

The liquid will absorb very quickly. Add another cup of stock, then reduce heat to a low simmer.
Cook for about three minutes, continuing to add another 1 to 2 cups of liquid as it is absorbed.

Add Parmesan cheese and whisk thoroughly.

When desired firmness has been reached remove and serve immediately.

Pork Shoulder with Spinach & Braised White Beans

By: The Food Hunter

I receive compensation from Grass Roots Farmers' Co-Op. I only work with brands I use and feel comfortably recommending.  All opinions are my own. 

I recently started working with Grass Roots Farmers Cooperative and I wanted to share with you my first recipe using their meat and let you know how much I enjoyed its superior taste.

Grass Roots Farmers Cooperative is a meat subscription box featuring pasture-raised, farmer-sourced meats. Grass Roots’ animals live outdoors where they get lots of exercise, fresh air, sunshine, and fresh pasture every day. As a result, their meats are higher in omega-3 fatty acids, vitamins, and minerals—and they have more better for you fats. 

Grass Roots’ farmers use regenerative agriculture, which replenishes the nutrients in the soil instead of depleting them. Their rotational grazing practices sequester carbon—improving the environment and slowing climate change. Everything about them is wonderful. 

The program allows the customer to hand pick an assortment of meats or choose from one of their pre-packaged boxes. Meats include a wide variety of grass-fed beef, pasture-raised chicken and pork products.

 SPECIAL OFFER FOR YOU!!

• Head over to: http://bit.ly/FoodHunterGrassRoots 
• Get $30 off your first GRFC box of $125 or more using the code: FOODHUNTER at checkout.

Now about that recipe I made. I used a 2.5 lb pork shoulder roast in the recipe below. I don't know if you've ever tasted a free-range pork meat but it is extra delicious and the meat from Grass Roots Co-op is no exception. Trust me you will be 100% satisfied with the quality and taste of their meats. 

Pork Shoulder with Spinach & Braised White Beans

Recipe from Epicurious

For the Pork:
1 (6-lb.) bone-in pork shoulder (Boston butt), fat cap trimmed to 1/4 inch
3 tablespoons Diamond Crystal or 5 teaspoons Morton kosher salt, plus more
8 fresh bay leaves, divided
1/4 cup sage leaves, plus 4 large sprigs
4 tablespoons olive oil, divided
1 head of garlic, halved crosswise
9 juniper berries
4 black peppercorns
3 cups dry white wine
1/4 cup best-quality red wine vinegar

Sprinkle pork all over with 3 Tbsp. or 5 tsp. salt. Tear 4 bay leaves and 1/4 cup sage leaves into small pieces and scatter over pork. Place pork on a wire rack set inside a rimmed baking sheet and cover loosely with plastic wrap; chill 12 hours.

Let pork sit at room temperature 1 hour. This will help it cook evenly.
Preheat oven to 450°F. Heat 2 Tbsp. oil in a large heavy pot over medium-high. Cook pork, turning occasionally, until browned on all sides, 15–20 minutes. Transfer pork to a large plate.
Remove pot from heat and pour off any fat. Discard fat and any leaves in pot; wipe out pot. Add remaining 2 Tbsp. oil to pot along with garlic, juniper berries, peppercorns, sage sprigs, and remaining 4 bay leaves. Cook over low heat until garlic just starts to brown around the edges, about 1 minute. Pour in wine and vinegar. 

Return pork to pot, placing fat side up, and cover with parchment paper, tucking edges down around sides of pork (this prevents it from drying out). Cover pot with a lid, transfer to oven, and cook pork 30 minutes. Reduce oven temperature to 300° and cook, turning pork every 30 minutes or so and adding a splash of water if braising liquid is reducing too quickly, until meat is very tender and pulling away from the bone, 2 1/2–3 hours.

Let pork sit until cool enough to handle. Remove bones; discard. Shred meat into 2”–3” pieces, removing any excess fat (it should pull apart very easily but still hold together in pieces). Transfer meat to a large saucepan and strain braising liquid over; discard solids. Cover and keep warm over lowest heat until ready to serve.

For the Beans
1 large beefsteak tomato, halved crosswise
1 head of garlic, halved crosswise
4 large sprigs sage
2 cans cannellini (white kidney) beans
2 tablespoons plus 1/4 cup olive oil
Kosher salt

Combine tomato, garlic, sage, beans, and 2 Tbsp. oil in a large pot. Simmer about 25 minutes. Add beans and cook about 5-10 minutes more. Reserve till ready to serve. 

For the Greens
2 bunches mature spinach, tough stems removed
Kosher salt
2 tablespoons olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
Flaky sea salt

Working in 2 batches, cook spinach in a large pot of boiling salted water until tender and no bite remains, about 2 minutes. Drain in a colander and let cool slightly, then squeeze out excess water.
Heat 2 Tbsp. oil in a medium skillet over medium and cook garlic, stirring, until softened and barely golden, about 1 minute. Add spinach and stir just to coat leaves in oil and warm through.

To serve, spoon beans plus a bit of their cooking liquid onto plates. Arrange several pieces of pork and spinach over beans. Drizzle with oil and sprinkle with sea salt.

Veal Scallopini with Mushrooms & Artichokes

By: The Food Hunter

This mix of veal and veggies makes tasty meal; perfect for any occasion. Not a fan of veal, you can easily substitute thin chicken breast and get the same delicious results. 

Veal Scallopini with Mushrooms & Artichokes
serves 4

1lb mushrooms sliced
12oz artichoke hearts - frozen or canned
4oz pancetta
2tsp salted capers, rinsed
4-6 veal cutlets
flour for dredging the veal
salt and pepper to taste
olive oil

For the lemon butter sauce:
1/4 cup lemon juice
2Tbs white wine
1/2 cup cream
1/2 cup chicken broth
1tsp corn starch
3Tbs butter
salt and pepper


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Heat a pan on the stove top, and add the pancetta - cook until browned and crisp.
To the same pan, add the mushrooms, and some oil if needed. Season with salt and black pepper, and sauté until mushrooms are fully cooked - about 8-10 minutes.

Slice the artichoke hearts into quarters and add to the pan with the mushrooms. Add the capers, and cook for a few more minutes.

Be sure the veal is pounded to 1/4 inch thickness. Sprinkle with salt and pepper, and dredge in flour lightly.

In another pan, heat 2 tbs of oil, and fry the veal pieces. Add cooked veal to the mushrooms and artichokes.

Make the sauce by heating the lemon juice and white wine, and boil until reduced by a third.
Add cream and cook until slightly thickened. Mix 1 tsp corn starch with a bit of chicken broth, to remove lumps, and add to the pan, with the remaining chicken broth. Cook until sauce thickens.

Add butter to the sauce slowly incorporating it, by whisking. Taste and adjust the salt and pepper. If too sour, add more chicken broth and corn starch.

Duck With Mushroom and Figs

By: The Food Hunter

Although we don't make it often enough, my husband and I are both huge duck fans. This recipe brings out the ducks natural flavors enhanced by the added earthy sweetness of mushrooms and figs. Give it a try!

Duck With Mushroom and Figs

(adapted from epicurious)

15 dried black Mission figs
1 cups dry red wine
1 cup canned low-salt chicken broth
1 cinnamon sticks
3 tablespoons butter
1/3 cup finely chopped shallots
1 pound assorted fresh wild mushrooms (such as portobello, chanterelle, oyster and stemmed shiitake), thinly sliced
1/2 teaspoon finely chopped peeled fresh ginger
1 tablespoons chopped fresh chives
1/4 cup honey
2 boneless duck breasts, with skin
1 tablespoon olive oil

Cut 1/2 of the figs in half lengthwise. Combine cut figs, wine, broth and cinnamon in medium saucepan. Simmer over medium-high heat until thickened to sauce consistency, stirring occasionally, about 30 minutes. Strain sauce, pressing on solids to release juices. Discard the solids. (Can be prepared 1 day ahead. Cover and chill.)

Preheat oven to 450°F. Melt butter in heavy large skillet over medium-high heat. Add shallots and sauté until translucent, about 4 minutes. Add mushrooms and ginger; sauté until mushrooms are tender, about 4 minutes. Add 1/4 cup water and simmer until most of liquid is evaporated, about 4 minutes. Stir in chives. Keep warm.

Place remaining figs in small glass baking dish. Drizzle honey over figs. Bake until figs are tender and honey is slightly caramelized, about 12 minutes.

Meanwhile, sprinkle duck breasts with salt and pepper. Melt 1 tablespoon butter with olive oil in  heavy large skillet over medium heat. Add duck breasts, skin side down, and cook 5 minutes. Turn breasts over and continue cooking to desired doneness, about 3 minutes for medium-rare.

Spoon mushrooms into center of each plate, dividing equally. Slice duck breasts and arrange atop mushrooms. Rewarm sauce and spoon over duck. Place 4 caramelized figs on each plate. 

Italian Style Steak & Charred Tomatoes

By: The Food Hunter

This delicious grilled steak comes together quickly and is sure to please the entire family. Topped with seasoned bread crumbs and served with charred tomatoes it makes a tasty meal any night of the week.

Italian Style Steak & Charred Tomatoes
2 rib-eye steaks
olive oil
cherry tomatoes
thyme springs
1anchovy
1 1/2tbsp capers, rinsed and chopped
1tbsp bread crumbs
1garlic clove, thinly sliced
splash dry white wine

Preheat your broiler.
Slice the tomatoes and place them in a broiler proof dish. Drizzle with olive oil and a good pinch of salt. Add a few sprigs of thyme a splash of white wine.

Broil the tomatoes for a few minutes until they burst and are charged around the edges and the top. Transfer to a serving plate together with all the juices.

Meanwhile prepare your steaks with olive oil and season with salt and pepper.

Preheat a cast iron pan over medium high flame and sear the steaks for 3 minutes on each side for a medium rare steak.

In a small bowl combine the capers, garlic, anchovies, bread crumbs with a few tablespoons of oil.

Spoon the mixture on top of the steaks and transfer them to the broiler for a couple of minutes until golden brown on top, making sure not to burn them. Serve steaks on top of tomatoes and drilled with olive oil.

Pork & Ricotta Meatballs in Parmesan Broth

By: The Food Hunter

It's been chilly here in Arizona this winter so I've been cooking a lot of comforting meals. These moist ricotta & pork meatballs served with pasta, spinach and peas in a warm Parmesan broth are the perfect example.

Pork & Ricotta Meatballs in Parmesan Broth 
(recipe from food & wine)

1 cup fresh ricotta
1/4 cup grated Parmigiano-Reggiano cheese, plus more for garnish
1 large egg
1/4 cup dry breadcrumbs
1/2 teaspoon grated nutmeg
salt & pepper
1 1/4 pounds ground pork
2 tablespoons extra-virgin olive oil
1 quart low-sodium chicken broth
One 3-by-1-inch piece of Parmigiano-Reggiano cheese rind
1 cup thawed frozen peas
2 cups baby spinach
pasta, for serving

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In a large bowl, stir the ricotta and 1/4 cup of grated Parmigiano with the egg, breadcrumbs, nutmeg, 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 cup of water. Add the pork and combine. Form into 12 meatballs.

In a large enameled cast-iron casserole, heat the olive oil. Add the meatballs and cook over moderate heat, turning, until golden all over, about 10 minutes. Stir in the broth and the piece of cheese. Cover and simmer gently over moderate heat, stirring occasionally, until the meatballs are cooked through and the broth is slightly reduced, about 20 minutes. Stir in the peas and spinach, season with salt and pepper and simmer until the peas are warmed through.

In shallow bowls, spoon the meatballs and broth over egg noodles. Garnish with grated Parmigiano and serve.

Steak Oscar

By: The Food Hunter

Decadent Steak Oscar is what you make when you can't decide between a perfectly cooked piece of meat or a delicate cluster of buttery seafood. It's the ultimate surf and turf dish perfect for a special occasion or date night dinner. Though typically served with a Bearnaise Sauce, I prefer it without.

Steak Oscar

1 stick unsalted butter, at room temperature
1/4 cup minced fresh parsley
2 teaspoons freshly squeezed lemon juice
salt and black pepper
two14- to 16-ounce ribeyes, New York strip steaks, or T-bones, excess fat trimmed
2 tablespoons plus 1 teaspoon olive oil
6 ounces jumbo lump crabmeat, picked over for shells and cartilage
1 bunch asparagus, trimmed

Preheat the oven to 450°F.

Place the butter, parsley, lemon juice, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper, in a medium bowl and stir until combined. Set the butter aside while you cook the steaks.

Heat a large cast-iron skillet over medium-high heat. Rub both sides of the steaks with the olive oil, and season with the remaining salt & pepper. Place the steaks in the hot skillet and cook approximately 4 minutes on each side, or until nicely browned. Transfer the skillet to the oven and roast until, 6 to 8 minutes for medium-rare (depending on the thickness of the steak and whether your steak is bone-in or boneless). An instant-read thermometer inserted into the thickest part of the meat should register 130°F for medium-rare, 140°F for medium.

While the steaks are cooking, toss the asparagus with a tablespoon of olive oil and place on a large baking sheet. Season with salt and pepper, and roast until asparagus are crisp-tender and lightly golden, 8 to 10 minutes.

Remove the skillet and baking sheet from the oven; let the steaks stand for 5 minutes before serving.

In the meantime heat another  skillet over medium-high heat and add 2 to 3 tablespoons of the butter mixture. Add the crab-meat and cook, until the crab-meat is warmed through.

When ready to serve, top each steak with several spears of the asparagus and place the crab-meat on top of the steaks.

Rich Balsamic Sauce for Steak

By: The Food Hunter

Chances are you'll be cooking a steak in the near future and will want to dress it with something tasty. When the occasion arises give this rich balsamic sauce a try.

Rich Balsamic Sauce for Steak
(adapted from All recipes)

2 (4 ounce) steaks
1/2 teaspoon freshly ground black pepper to taste
salt to taste
1/4 cup balsamic vinegar
1/4 cup dry red wine
roasted peppers, sliced thin

Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned.

Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.

Serve steaks over roasted peppers drizzled with Rich Balsamic Sauce.