Monday, March 18, 2024

Halibut with Eggplant, Tomatoes and Kalamata Olives

By: The Food Hunter

This Mediterranean-inspired recipe makes having a delicious weeknight dinner easy. Halibut is a mild, white fish, similar to cod, with a firm and flaky texture. It pairs well with bold flavors such as Kalamata olives, garlic and basil. The tomatoes and eggplant in this dish add addition layers of depth and flavor. 

For this recipe I used a wild halibut filet from Omaha Steaks. Responsibly sourced, perfectly portioned and flash frozen day of catch I find their seafood to be perfect choice for weeknight meals. 


Halibut with Eggplant, Tomatoes and Kalamata Olives

2 Cups Diced Eggplant
1 Cup Chopped Tomatoes
1/4 Cup Fresh Basil
4 Large Garlic Cloves, Crushed
Crushed Red Pepper
1/2 Cup Chopped Kalamata Olives
Olive Oil
1 lb. Halibut

Season Halibut with salt and pepper.

Heat olive oil in a pan over medium high heat. Add garlic and crushed red pepper and sauté until fragrant. Add in eggplant season with salt, and cook for approximately 15 minutes. Add tomatoes and allow them to cook down. Then add in basil and cook for a few minutes more. Add in olives and cook for an additional minute or two.

In the mean time add halibut, to a pan and cook for 3-4 minutes before flipping.  Once cooked through place on top of veggie mix and serve. 

Tuesday, February 20, 2024

Duck Au Vin

By: The Food Hunter 

 

This is Maple Leaf Farm's version of the popular French chicken dish. Coq au Vin, is simply chicken braised in wine and chicken stock along with bacon, mushrooms and pearl onions.  Maple Leaf Farms takes the classic recipe to another level by using duck instead of chicken. 

Served with a nice French wine, this dish makes an impressive meal both for family and guests.


Recipe from Maple Leaf Farms

  • 6 Maple Leaf Farms Duck Legs, seasoned with salt and pepper

  • 4 slices Duck or regular Bacon, 1/4 inch dice

  • 10 oz Pearl Onions, stemmed, skinned

  • 12 oz Crimini Mushrooms, quartered

  • 1 large Carrot, 1/4 inch dice

  • 1 large Celery Stalk, 1/4 inch dice

  • 4 cloves Garlic, minced

  • 1 Tbsp Tomato Paste

  • 1 tsp Dried Thyme

  • 2 Bay Leaves

  • 2 Tbsp All Purpose Flour

  • 1/4 cup Brandy

  • 1 bottle Chardonnay

  • 2 Tbsp Chopped Fresh Parsley

     

    • Preheat oven to 325 degrees F. Rinse duck legs under cool water; pat dry. Season with salt and pepper.

    • In a Dutch oven or a large straight-sided skillet with tight fitting lid, brown bacon. Remove, drain and discard fat. Reserve bacon. Brown duck legs over medium heat for 20 minutes or until well browned. Remove and reserve. Remove all but 2 tablespoons of fat, reserving 1 tablespoon.

    • Add pearl onions and lightly brown over medium high heat. Add mushrooms and cook until dry; remove and reserve. Add reserved tablespoon of duck fat and saute onions, carrot, celery and garlic until onion is translucent. Add tomato paste, bay leaves, and thyme, and cook 4-5 minutes stirring often. Add flour and cook 3-4 minutes. Add brandy and stir to incorporate. Add wine 1/2 cup at a time, stirring well and simmering before each addition.

    • Add reserved bacon, pearl onions, mushrooms and duck legs; cover and place in oven for 1-1/2 hours until tender.

    • Remove from oven. Skim any fat that has risen to surface and season with salt and pepper.

    • Serve with roasted garlic mashed potatoes or soft polenta. Top with parsley.

     

Thursday, February 15, 2024

Stanley Tucci's Nonna's Steak Oreganata Is Totally Worth The Hype

By: The Food Hunter


Once again the actor and Italian home chef, Stanley Tucci, has taken to Instagram to share a delicious cooking video. This time he's making his Nonna's Steak Oreganata. This quick-cook preparation style is something you may already be familiar with if you grew up in an Italian American house-hold. For me it was Clams Oreganata that made its way to our kitchen table most often. However, similar to Tucci's Nonna, my maternal grandmother was known for her juicy steaks flavored with oregano.



What is needed to make Tucci's Steak Oreganata?

 

Tucci included his recipe on Instagram which I was able to tweak ever so slightly with what I learned from my grandmother.

For the steak Tucci recommended a top round. I had a sirloin in the freezer from my Butcher Box delivery and decided to use that. I pounded it thin and it worked out wonderfully. Although Tucci doesn't mention anything about the oregano he uses, I learned from my grandmother that on the branch Greek oregano has the best flavor. As for the butter I always use Kerrygold.

 

My Honest Thoughts on Tucci's Steak Oreganata

Although this recipe tastes like it took all day to make it actually comes together in under 30 minutes offering a true taste of the Mediterranean any day of the week. Tucci's recipe transported me back in time to my grandmother's Italian kitchen! I will be making this recipe on repeat.

Sunday, February 11, 2024

The Umbrian Lentil Soup You'll Want to Make on Repeat all Winter Long

By: The Food Hunter 

This soup, which is found on tables across Umbria starts with a basic soffritto, of carrot celery and onion  and follows with the finest lentils you can buy - Castelluccio lentils. Hailing from Umbria the tiny pulses are a great source of both protein and fiber and have an amazing nutty flavor and supple texture.  Unlike other varieties they need no presoaking,  and they hold their shape after cooking.

No matter how you cook them, Umbrian lentils, specifically the Bartolini brand are my absolute favorite. They make a great addition to beef stew and work equally well as a refreshing summer salad mixed with roasted peppers and green olives.


Umbrian Lentil Soup

  • 1 carrot, diced
  • 1 onion, diced
  • 1 celery stalk, diced
  • 1 cup Umbrian lentils
  • 1 bay leaf
  • 1/4 cup white wine 
  • 3 cups chicken broth

Rinse the lentils in cold water and set aside.

Add 1-2 tablespoon of olive oil to a large pot and heat. Add the onion carrot and celery and saute on medium-low heat for around 10 minutes until soft but not browned.

Add the wine and let it simmer until it has reduced by half. Add the lentils, stock and bay leaf and bring to a boil. Let simmer uncovered for 35 minutes until the lentils are tender but still have a bite. If the lentils have soaked up too much liquid add more as necessary.

Once cooked, taste the soup and season with salt and pepper. Serve in bowls with a drizzle of olive oil.





Friday, February 9, 2024

23 Best Splurge-Worthy Bottles of Bubbly to Pop Right Now

By: The Food Hunter 

Here at Food Hunter's Guide we receive product or compensation for posts featuring products. As always, all opinions are 100% our own.  

It's February and I can already feel the love in the air! What better way to wash down the romance than with a bottle of bubbly. Whether you're looking for the perfect gift, or just want to treat yourself to something special, I’ve got you covered with this selection of fizzes. I've included everything from supermarket standards to top tier expression. No matter which you choose - they are all guaranteed to make any day extra special.

However if you want to el\evate your bubbly take it one step further by serving it in a glass that will ensure each of your guests have the best tasting experience. The RIEDEL Veloce Champagne Glass has a diamond shape that allows the wide range of aromatics to unfold, and the extreme angles offer more space to develop aromas. 

Unlike a flute, this wider bowl allows the champagne’s complex layers to grow and intensify, and the larger rim diameter enables them to be released in a way that is not achieved with a narrow glass. This glass is perfect for enjoying everything from Champagne, Sparkling Wine, Cava, Franciacorta, Sekt, Blanc de Blancs, and Prosecco.

On to the Bubbles:

Biasiotto Prosecco Spumante Millesimato Brut ($25)

The natural fermentation of the Glera grape is what creates this elegant Prosecco. It has intense aromas, with both floral nuances along with essences of apple, banana, and peach. Enjoy it with delicate meals like vegetable based courses or mildly spiced mussels. It pairs particularly well with appetizers making it a fantastic aperitif option.

Cherubini, Sui Generis,  Brut Nature ($63)

A white sparkling wine made from Chardonnay grapes grown in Lombardy, Italy. The taste is elegant with hints of honey and candied fruit. Best served alone or alongside fish for a magnificent dinner. 

Laurent-Perrier La Cuvee Brut ($60)

A champagne of great finesse and beautiful freshness-made from over 50% Chardonnay grapes and aged approximately 4 years. The result is a perfect balance between freshness and delicacy with fruit flavors on the finish. An ideal accompaniment to the infamous  chicken Marbella and the finest fish.

Banshee Ten of Cups Sparkling Brut ($20)

A vibrant and bright bubbly made from a composition of Chardonnay, Pinot Noir & Pinot Meunier grapes. The wine is persistent on the palate and creamy on the finish. Notes of tropical fruit, green apple and citrus round out this beautiful, balanced sparkling wine.  

Lucien Albrecht Rose ($23)

This flagship sparkling wine is made exclusively from Pinot Noir grapes. Exhibiting a nose of red fruit aromas, it has fine and light bubbles and a very pleasant roundness on the palate.

Laurent-Perrier Blanc de Blancs ($99)

Made of 100% Chardonnay grapes the Blan de Blancs has a pale gold straw color. On the palate it is balanced and sustained with a finish that is fresh with notes of lemon. The Blanc de Blancs is made for fine cuisine and can be paired with Veal Saltimbocca as well as the finest fish dishes such as seabass in salt crust or grilled squid marinated with lemon and olive oil.


 Bodega Norton -101 Bubbles ($15)

An easy to drink sparkling wine crafted with 101 delicate bubbles in each sip. Explore the bubblier side of Argentina with citrus notes and a freshness on the nose, and a crisp flavors of white fruit. Pairs perfectly with pork shanks, veal dishes and cheese.

J Vineyards Brut Rose ($50)

An elegant Russian River Valley sparkling wine layered with hints of ripe raspberries, rose petals and a savory note of slivered almonds. On the palate is lively acidity and steely minerality frame a crisp, lingering finish. Pair this sparkling rosé with tuna tartare or camembert cheese. 

Veuve Clicquot Non-vintage Rose ($60)

This cuvée is composed of 50% Pinot Noir, 30 % Chardonnay, 20 % Meunier, completed with Pinot Noir red wine. Full bodied and deliciously fruity, with intense flavors of juicy ripe strawberries and cherries, Veuve Clicquot’s Rosé is a burst of red fruits and the expression of Madame Clicquot’s ingenious and audacious spirit. It compliments both duck breast and tuna nicely.


Ferghettina Franciacorta Brut DOCG ($46)

Notes of hazelnut, ripe fruit, and white flowers dominate this straw yellow sparkling wine from Lombardy. According to the winemakers, Roberto + Laura Gatti, the wine represents the company, fresh, immediate and sincere. Best served with seafood pasta or zucchini flan.

 

Laurent-Perrier Cuvee Rose - Petals edition ($99)

 Cuvee Rose by Laurent-Perrier is one of the world's most recognized rose champagnes acknowledged for its consistent high quality and superb highly expressive bouquet. Made from 100% Pinor Noir grapes that are meticulously sorted and de-stemmed before going into the vats for maceration. A subtle and rounded wine that offers a sensation of plunging into a basket of freshly picked red berries. It's aromatic depth makes it ideal to drink with exotic dishes, beef tartare and fresh fish

Medici Ermete Lambrusco Reggiano Concerto  ($27)

For over a century, the Medici winery has been producing top-of-the-range Lambrusco. This brilliant ruby red dry Lambrusco is both slightly sweet and savory and pairs well with cured meats and cheeses. Serve it as part of your apperitivo hour for a true romantic experience.

Alta Vista Brut Rose ($20)

Made with Malbec and Pinot Noir grapes, Alta Vista’s Brut Rosé presents an attractive pearly pink color. On the palate there is good volume and citrus flavour, giving this wine the perfect combination of sweetness and structure. Ideal to pair with fresh and fruit desserts.

Tattinger Brut La Francaise ($60)

Pale gold in color with fine, persistent bubbles, it has aromas of peach, white flowers, vanilla pod, and brioche on the nose and flavors of fresh fruit and honey on the palate. Excellent as an aperitif or with foods such as white fish.

Martini & Rossi Prosecco ($15)

With notes of apple and thyme, this crisp sparkling staple is perfect for to sip as you cuddle by the fire with the one you love. It's both fun and fruity.

 

Poema Cava Brut ($16)

A true Brut-style Cava, made with indigenous grape varieties. Made utilizing Metodo Tradicional, the same traditional method used to craft Champagne. Well balanced with flavors of citrus and juicy red apples this is best served with tapas and light appetizers

Sokol Blosser Bluebird Cuvee Sparkling ($40)

Designated as a Brut level of sweetness. On the nose, this wine is floral with hints of honeysuckle, peach blossom and jasmine, accented with fresh coconut and lime zest. On the palate, the lime zest and peach blossom are joined by sweet vanilla which gives way to the bright grapefruit on the finish. For serving suggestions think smoked salmon potato bites and caviar blinis. 

Valdo Numero 10 ($30)

100% Glera Metodo Classico that goes through a second fermentation in the bottle for 10 months. This sparkling wine combines the grapes fruity delicate characteristics with the body achieved during refermentation. On the palate are nots of peaches and pears intertwined with honey. It pairs well with roasted chicken.



A juicy and refreshing Prosecco made from 100% Glera grape and boasting fragrant notes of honeysuckle, green apple, and ripe pear. The name Avissi comes from the delightful fizzy sound the bubbles make as they rise in the glass.


A bright coral color with intense rose gold reflections. On the nose, the intense fruitiness of mature red fruits and pomegranate balance notes of sweet vanilla, brown sugar, and mint.


A spontaneous and romantic expression of the brand's style, distinguished by bright fruitiness and a slight hint of pepper
. Pairs wonderfully with beef carpacio or seafood.

 


Bouvet Cremant De Loire Brut ($30)


A Loire Valley sparkling wine that is pale gold with a delightful aroma of apples and pears. One sip and you will be enticed by it's fresh elegance.


Medici Ermete i Quercioli Dolce Reggiano Lambrusco ($20)


A sparkling sweet red wine with a distinct violet scent-crafted using the natural fermentation method this one is special. It pairs equally well with dessert and smoked gouda pizza.