Place all ingredients except casings in mixing bowl; combine using paddle. Refrigerate until chilled. Grind through medium die; pipe into casings. ...

Melt butter in stock pot. Add onions and celery; cook over medium heat for 5 minutes. Add stock, smoked corn, bouquet garni, salt, and pepper; heat ...

TO SERVE Brush watercress beurre blanc over sturgeon. Arrange sturgeon with crayfish caviar custard, braised fennel and split peas, and wilted ...

TO SERVE Saute asparagus stems in peanut oil. Add peanuts; cook for 1 minute more. In separate pan, saute asparagus spears in additional peanut ...

Place water, brown sugar and salt in saucepan; heat to boiling, stirring as needed to dissolve sugar. Remove from heat; let cool. Place catfish ...

Place pheasant breast in brine. Cover; refrigerate for 45 minutes. Remove breast; pat dry. Refrigerate, uncovered, to allow pellicle to form. ...

Remove cartilage from skate wing; cut top layer in half. Place skate in milk. Cover; refrigerate overnight. Place roasted peppers in blender or food ...

Try these tomatoes as an accompaniment to grilled foods or meatless dishes. Heat oven to 305 degrees. Spray 10-inch nonstick skillet and square ...

Combine egg yolks, garlic, black pepper, Maille mustard and salt in blender. Blend well. In small bowl, combine Worchestershire sauce, vinegar and ...

Place horseradish, mustard, vinegar, catsup, paprika, cayenne, garlic and salad oil in food processor or blender and process until well blended. ...