It’s already time to start looking ahead to the Fourth of July! Whether your holiday plans involve the grill or a dinner at home with friends, we have something you need for the perfect holiday celebration. Our juicy Angus steaks are a favorite among grillers. Raised on pasture by a cooperative of ranchers committed to strict…
Category: Cooking
Cooking Quail on Instagram
Are you following us on Instagram? We love to see what’s cooking – in both pro and home kitchens. We noticed some lovely quail dishes being posted by our chefs and clients, and we wanted to share them with you. Follow us on Instagram to see fresh cuts like these every day. Please share your own kitchen…
Food Tank Talks with Ariane About Green Circle Chicken
Our Green Circle Chicken recently caught the attention of Food Tank, The Think Tank for Food. Their discussion with Ariane explores the Green Circle Chicken program, the farmers who raise them, and the chefs who serve them. Read the interview here. Each week, D’Artagnan’s Green Circle Chickens consume more than three pickup truck loads of…
The Secret Ingredient That Makes Everything Better
You thought we meant bacon, didn’t you? Well, bacon is a close second. But this time we are talking about butter. Specifically compound butter, called beurre composé in French, a mixture of butter and other ingredients like herbs, spices, or truffles. Now is a good time to add it to your repertoire, because grilling season will…
Grilling with Dad
The grill is primed and ready for action and dad prides himself on his skills … now it’s up to you to provide the pizzazz that makes this more than just another cookout. Why not roast a suckling pig for Father’s Day? Nothing says “serious party” like a suckling pig cooked outdoors. Whether you spit-roast the pig…
More Pizza Post – DRAFT
Making Pizza Crust Since pizza crust is a yeast-risen dough, it needs to be started before you prep your other ingredients to allow time to rise. Dissolve a package of active dry yeast in 2/3 cup warm water. Add 1 tablespoon honey and 2 tablespoons olive oil to the yeast-mixture as well. Stir well and…
Give Dad the Gift of Meat
When it comes to Father’s Day gifts, there are silly tokens that make dad smile, and then there’s meat. You know which one side we land on. We are equal opportunity meat lovers—gender aside—at D’Artagnan. But somehow it seems right and proper to offer dad a hefty piece of Kobe-style Wagyu beef striploin, especially if you…
Filet Mignon: When You Want the Best Steak
Known as the special occasion steak, filet mignon is French for “dainty cut.” And that’s an apt description for the tenderest tip of the tenderloin. Filet mignon is a lean piece of beef that is often larded with bacon and served quite rare. This is a good steak to have on hand for Father’s Day,…
The Negroni: Food Pairings
It’s Negroni Week, a fundraising event since 2013, and the internet is going wild for this Italian specialty. A simple drink with 3 ingredients, no shaking needed, the Negroni is a love-it-or-hate-it kind of cocktail. This funny article by Fiona Beckett sums up the attitudes toward this drink quite nicely. Drinking Negronis puts you in an…
Father’s Day: The Breakfast Edition
Whether you’re celebrating your father, husband, step-father or another meaningful dad in your life, what could be better that sharing the experience of cooking and eating together? We know that food-loving dads come in all stripes, even though it seems like they get pigeonholed as grill masters or caveman steak eaters (and we love both!)….
These Ribs Will Make You a BBQ Hero All Summer
This time of year we all get excited about outdoor cooking, whether it’s grilling or smoking. And ribs are one of our favorite things to cook outside. If you’re planning a Father’s Day cookout, or just gearing up for the summer season, read on for some tips.
Ribs, Ribs, and More Ribs
This time of year we all get excited about outdoor cooking, whether it’s grilling or smoking. And ribs are one of our favorite things to cook outside. If you’re planning a Father’s Day cook out, start here. When it comes to cooking ribs, there’s science and an art to it, and on the BBQ circuit,…
Center of the Plate | D'Artagnan Blog 