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Duck Bacon and Boursin Flatbread

Duck Bacon with Boursin Cheese Flatbread  BY: Morgan Brody  I recently was given duck bacon (benefits of my amazing job!!). Now not ever having had duck bacon I was a little hesitant to cook with it. It is thinner than and defiantly not as fatty as pork bacon, so how could it be good??  Let me tell you, right when you open the bag you get a whoosh of the Applewood smoke smell….. Ok, that’s a good start. As I start to cook it up a few things come to my attention; it certainly does not crisp up like bacon...

Boudin Blanc Sausage Scramble

Leftover Boudin Blanc Sausage Scramble  with Spinach What do you do when you have cooked too much sausage from the night before with great friends? Turn it into breakfast!!! Last night we had friends over and cooked up a few too many links of Boudin Blanc sausages. Boudin Blanc is a traditional French style sausage made with chicken, pork, milk, and a touch of brandy. Since it is a lighter style of sausage it goes with practically anything…….. Like a scramble!!! Through in some veggies, whip up some eggs and your breakfast is complete!   Ingredients: 3-4 Eggs whipped 2...

Chilean Seabass with Leeks, Potato, Asparagus, and Citrus

What makes some dishes so incredibly delicious, while others fall a little flat? As we all know, the combination of ingredients, flavors, and textures play a big role in creating a meal that tastes wonderful. Assuming the flavors and ingredients go well together, two of the most important factors are cooking technique and the specific ingredients used in the recipe.  For example, steamed asparagus is good but not great. Asparagus cooked in olive oil and seasoning, with virtually no liquid is delicious! Regular olive oil will work, but lemon infused olive oil makes it even better. Technique and ingredients are...

Foie Gras Stuffing

Foie Gras Stuffing by Crimson Gourmet   Ingredients:2 pounds fresh foie gras, cut into 1-inch cubes (foie gras cubes work great) 6 medium-sized Honey Crisp or Fuji apples, peeled, cored and cut into 1 ½ inch pieces 1 cup dried cranberries 2 cups packaged roasted chestnuts, cut in half or quartered 5 cups arugula, stems removed 1½ cups cippolini onions, peeled and cut into 1 inch wedges 6 ½ cups foccacia bread, cut into 1/2-inch cubes 1 Tablespoon garlic, minced 2 Tablespoon extra virgin olive oil 3/4 - 1 cup roasted duck, turkey, or chicken drippings/jus 4 Tablespoons Italian parsley,...