Seared Scallop with Kaluga Caviar over Micro Greens with a Beurre Blanc Sauce, Chive Oil, and Roasted Potatoes. -By Araceli Barrera Chive Oil: -1 Bunch of Chives -1 C Micro Greens -1 C Grape Seed Oil Beurre Blanc: 1 C White Wine 1/4 C Lemon Juice 1 Shallot, Minced 1 tsp Tarragon Salt and Pepper 3 Tbs Unsalted Butter kept cold Other Ingredients: -Scallop (patted dry) -Olive Oil -Fingerling Potatoes (Roasted at 450 for 25min with salt and pepper) -Micro Greens -Kaluga Caviar Instructions: Chive Oil: Use blender or hand blender in sauce pan, blend ingredients. Put in sauce pan...

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Seared Duck Breast, and Nueske's Bacon and Comte Potato Stacks, over Mushrooms and Pea Shoots, with a Burgundy Truffle Creme Fraiche Sauce. -By Araceli Barrera   Potato Stacks: -1 Russet Potato Peeled and Sliced Thin -2 Slices of Nueske's Applewood Smoked Bacon -2 tbs Butter -2 Cloves of Garlic, Mashed -1/4c Heavy Cream Salt  Pepper Thyme Grated Comte (or Gruyere) Cheese   Truffle Creme Fraiche Sauce: -1 c Chicken Stock -1/2 c White Wine -Truffle Zest  -1 tsp Black Truffle Oil -3 tbs Creme Fraiche   Other Ingredients: -Seared Duck Breast -Mushrooms (Used Enoki), pan seared -Pea Shoots -Fresh Burgundy...

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Seared Duck Breast and Duck Fat Cooked Potatoes Fondant with a Balsamic, Pinot Noir, and Plum Reduction. By Araceli Barrera Reduction Ingredients: 1 Tbs Olive Oil 3 ripe Plums cut into pieces 1 Shallot, minced 1 Clove of Garlic, minced Fresh Thyme 1/3 c Brown Sugar 1 Tbs Balsamic Vinegar of Modena 1 c Pinot Noir 1 c Chicken Stock  1 Tbs Duck and Veal Demi-Glace Salt and Pepper to taste   Potatoes Fondant Ingredients: 3 Russet Potatoes Duck Fat   4 Cloves of Garlic, mashed  Thyme Sprigs 3 Tbs Butter 1 1/2 c Chicken Stock   Other Ingredients: Duck Breast...

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Duck Fat Cooked Potatoes with Eggs and White Truffles   Ingredients:  1lb baby potatoes ¼ c and 2 tsp Duck Fat 4 Eggs 1oz White Truffle Truffle Salt Fresh Cracked Pepper Fresh Basil   Instructions: In a sauce pan bring water to a boil and boil potatoes for 5-7 mins. Drain the potatoes and let cool slightly. Heat oven to 475 degrees. Foil line a deep baking pan and place in over to warm up with the oven. While oven is warming cut potatoes in half (if too hot, try holding potato with a kitchen towel). Once oven is ready...

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Seared Foie with Poached Duck Egg on Brioche by Araceli Barrera This recipe was made for Crimson Gourmet by Araceli Barrera. Araceli manages Wedge Cheese Shop in our mutual hometown of Reno, NV. You can see more of her wonderful creations on Instagram @inkdfoodie_food. We hope you enjoy this recipe! Let us know how yours turned out in the comments and don't forget to share with your friends! Ingredients: Foie Gras Slices Poached Duck Egg (or chicken) Salt and Pepper Flaky Salt (Maldon Sea Salt Flakes) Frisee 1tbs Whole Grain Mustard Caper Berries 1/2 Fresh Orange Juice 1tbs Butter Instructions: Sear Foie...

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