Veal sausage/100 recipes

Duxelles is a mixture of finely chopped mushrooms, shallots and herbs cooked in butter. It is used to flavor soups and sauces, as a garnish, and a stuffing. Take a thinly pounded pork chop, veal or chicken cutlet, or even a flank steak. Spoon the precooked duxelles down the center. Roll the meat and then sauté or roast it.

BBQ Chicken and Andouille Hash with Poached Eggs recipe

"Brined" in whiskey marinade the marinade creates the base for the flavor packed sauce. A truly authentic 100% American recipe.

A French onion soup that boasts an abundance of caramelized onions and a deep, rich color achieved with a secret ingredient. This addition enhances the depth of color and adds a subtle backdrop to the soup, perfectly complementing the sweetness of the caramelized onions.

Brisket pressure cooked with sweet potatoes, parsnips and prunes. Long slow cooked flavor in a much reduced amount of time.

A warm beef and bacon stew is served over pasta. It's delicious and fills you up. A great fall or winter dish.