Beef Bourguignonne

This recipe is typical of the country French techniques recreated in early New Orleans. In this dish, Burgundy wine is used for both flavoring and tenderizing the meat.

Ingredients:

• 2 ½ to 3 pounds cubed beef chuck
• 1/3 cup flour
• ¼ cup vegetable oil
• 4 slices of bacon
• 2 cups diced onions
• ½ cup grated carrots
• ¼ minced garlic
• 1 cup sliced mushrooms
• 3 cups red Burgundy wine
• 4 cups beef broth
• 1 tbsp. tomato paste
• ½ tsp dried thyme
• 1 ½ cups sliced green onions
• ¼ cup chopped parsley
• Salt and black pepper to taste

Method:
In a large mixing...[Click here to continue]

Peppered Pork Butt

Ingredients:

• 12 medallions Pork Butt, 2-oz medallions
• 2 teaspoons Kosher salt
• 2 fluid ounces Green, Black, and Red  Peppercorns, crushed
• 1 fluid ounce Olive oil
• 2 fluid ounces White wine
• 1 fluid ounce Champagne...[Click here to continue]