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Phyllo Wrapped Chilean Sea Bass with Roasted Asparagus and a Citrus Buerre Blanc

This delicious dish is perfect for a lite weeknight dinner. The flaky phyllo gives just the crunch needed to amplify the buttery Chilean Sea Bass as the star of this dish. Acid in the citrus cuts the richness of the Buerre Blanc sauce to captivate the eater into another bite. While the bright green and crisp roasted asparagus is just the subtle touch of color and freshness needed to bring this tantalizing dish together. Even the pickiest eater will devour and request this dinner again and again.   Recipe By: Morgan Brody Ingredients: Package of Phyllo dough 2 8oz Chilean...

Spicy Apple Chutney with Foie Gras Torchon

Spicy Apple Chutney with Foie Gras Torchon by Crimson Gourmet   Ingredients: 3  small firm fuji apples, peeled, cored and finely chopped ½ onion, finely chopped 1 tsp Espelette chili pepper 1 cinnamon stick 1 bay leaf 1 cup raspberry red wine vinegar ½ cup super fine sugar 2 Tablespoons dark brown sugar 1/3 cup currants 1/3 cup sweet Reisling, Sauternes, or Gewrztraminer ½ teaspoon salt Foie gras torchon or terrine (also see the French-style terrine for another great option for this flavor profile) French Baguette, sliced and toasted in oven with olive oil spray Thyme (for garnish) Instructions: For the chutney, put...