Salad Lyonnaise   Ingredients: ¼ cup Sherry Vinegar ½ Tbsp Dijon Mustard ½ tsp Garlic salt or fresh garlic 1 Tbsp Balsamic ¾ cup Olive Oil Salt and Pepper 10 Slices of Nueske’s Bacon Head of Frisee lettuce (about 1lb) 4 Eggs, cooked sous vide    Warm Sous Vide to a temperature of 167 and place whole egg in for exactly 13.5 minutes. While eggs are cooking,  in a sauce pan crisp up bacon, 3-4 mins per side and drain on a paper towel. Mix vinegar, Dijon, garlic, balsamic, salt/pepper, and olive oil together. Heat in a small sauce pan...

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Hamachi with Shaved Black Truffles, Watercress Black Truffle Vinaigrette and Green Beans with Nueske's Bacon.            Watercress Black Truffle Vinaigrette 2 oz Watercress leaves and stems ½ tsp pepper 2Tbsp Rice vinegar 4 Tbsp Olive Oil Salt to taste 1 tsp black truffle oil -Roughly chop watercress. Blend all ingredients in food processor.   Butter Yuzu Ponzu ¼ C yuzu ponzu Clarified butter unsalted -Melt butter, combine with ponzu    Green Beans with Nueske’s Bacon ½ lb Green Beans 1 Tbsp minced Shallots 12 oz Nueske’s bacon cut into small pieces 2 Tbsp chicken stalk Salt...

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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...

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Tournedos Rossini   Ingredients:   Four 6-oz Mijshima Reserve Wagyu Filet Mignon steaks Four 2-oz slices Foie Gras 1.5 ounce Perigord Black Truffle 2 tablespoons unsalted butter 2 Tablesoons minced shallots 1/2 cup Madera wine 1 small bay leaf 5 sprigs fresh thyme, 1 for the sauce, 4 for garnish 1 cup veal demi-glace ¼ cup truffle juice Salt and freshly ground pepper to taste 2 tablespoons Black Truffle Butter or unsalted butter, cold and diced Mashed potatoes   Instructions:   To make the sauce, melt a tablespoon of butter in a small saucepan. Add the shallots and cook over...

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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...

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Pasta with Truffle Butter and Andouillete Sausage 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: 2tbs Olive Oil 2 Andouillete Sausage  2 Cloves of Garlic, Minced 4oz Truffle Butter (Or you can use 1/2c Butter and add Truffle Oil) Pasta (with 1/4c reserved pasta water) Salt & Black...

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Recipe By: Morgan Brody This recipe was created simply because it was winter truffle season, and there was a delicious truffle that needed to be used up. And whats better for a first course then Sea Scallops, that go perfect with truffles?? Potatoes were used because you always need a starch and the micro-green salad was added for color. The leek bisque was actually made a day in-advance for another party but went meticulously well with this course as a whole.  Ingredients: 4 Large Sea Scallops 3-4 Yukon Potatoes 1 package Pancetta 1 container Microgreens Black Winter Truffle 1 tbsp. butter...

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Food always taste better when it looks more appeasing. And what is more visually appealing then bright colors? This recipe for baked, buttery, melt-in your mouth Chilean Sea Bass combined with the fresh, spicy, and beautifully bright mango chutney, is surely a crowd pleaser. The trick is to use the microwave!! You will want to make this easy, lite, gourmet dish, and your guests will be begging for the recipe!    Recipe By: Morgan Brody Ingredients: 2 8oz Chilean Sea Bass 1 Mango (10-12oz) ½ cup sugar ¼ cup finely chopped red onion 2 Tbsp white vinegar ½ cup chopped...

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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...

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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...

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